Hospitality - CLASSIFICATION OF HOTELS


Structure
2.1 Objectives
2.2 Introduction
2.3 Classification based on types
2.4 Classification based on size
2.5 Classification based on Levels of service
2.6 Classification based on Ownership & Affiliation
2.7 Classification based on Star Ratings
2.8 Assignment
2.1 OBJECTIVES
􀂾 Learn to differentiate between various hotels based on :
• Types
• Size
• Levels of service
• Ownership & affiliation
• Star Ratings

2.2 INTRODUCTION
Since the hotel industry comprises of numerous hotels providing numerous services & facilities it lacks a single identity. In order to identify themselves in the vast hotel market, hotels need to place themselves into a specific group so as to develop its share of the particular market based on its characteristics and assets and gain more & more of its recognition. Though hotels provide with the basic concept of hospitality, food & accommodation, placing them into particular groups is not easy because of the diversity of services, facilities and amenities provided or not provided. Even though most hotels do not fit into any specific well defined category, several general classifications do exist based on
• Types
• Size
• Levels of service
• Ownership & Affiliation
• Star Ratings

2.3 CLASSIFICATION BASED ON TYPES
Hotels target many markets and can be classified according to the market they attempt to attract and serve. The most common types of properties based on target markets or types are as follows:
2.3.1 Commercial Hotels.
It has got a convenient location; it primarily serves business travelers, conference groups, seminars, conventions etc. A commercial hotel also can be referred as transient hotel because of the short length of guest stay; services provided include accommodation, dinning rooms, cocktail lounges, conference halls etc. Example of such hotels are Taj Business hotels
2.3.2 Airport Hotels.
It evolved because of increase in travel. Typical target markets of such hotels include airline passengers, airline crew with overnight travel stay over or cancelled flights, business clientele. Example of such a hotel is Centaur Hotel at Juhu.

2.3.3 Suite Hotels.
This kind of hotel features guest room with living room or the parlor area and separate bedroom, bar and kitchen facilities may be provided since the living quarters are complete. Professionals such as accountant, lawyers and executive find suite hotels particularly attractive since they can work or entertain in any area besides their bedroom.
2.3.4 Residential Hotels.
These hotels provide long-term permanent accommodation mainly for single person. The minimum period of stay could be 3 to 6 months and maximum could be extended to a year.
2.3.5 Resort Hotels.
These hotels are generally located close to a mountain, island or close to the sea. They are always located away from crowded areas. Special activities provided for guest such as discothèque, golf course, water sports, horseback riding, swimming pool, tennis court etc. The atmosphere at the resort is more relaxed than the commercial hotel.

2.3.6 Bed and Breakfast Hotels.
The owner lives in the premises and they are responsible for serving breakfast to the guest. The price for a single room is lower than other hotels. Lunch, dinner, laundry, recreational facilities are not offered.
2.3.7 Motels.
A Hotel located along the highway is termed as a Motel. It is meant to benefit highway travelers who require to break their journey. Facilities such as car park, car wash, refueling station are provided. Example of such a hotel is Suman Motels.
2.3.8 Casino Hotels.
This hotel offers gambling facilities like slot machines, black jack, card games etc besides accomodation. Food and beverage operations are secondary to a casino operation.
2.3.9 Time-share or Condominium Hotels.
Here an individual purchases ownership for accommodation for specific time period. Normally, one or two weeks in a year. The size of the room is larger as compared to other
hotels.
Condominium hotels have only one owner whereas time-share may have several owners. All kitchen facilities may be provided for cooking purpose. House keeping services may or may not be provided. Example of such a hotel is Mahindra time-share hotels.


2.3.10 Conference Hotels.
These hotels are specially designed to handle group meetings, conferences and seminars. Extensive leisure facilities like golf course, indoor and outdoor games, swimming pool etc. may be provided. Secretarial assistance, language translator facilities may also be provided.

2.3.11 Eco-friendly Hotels:- Hotels which are developed on the lines of ensuring a minimum destruction of the environment even using as far as possible as much of recycled material for operations such as paper products etc.
2.3.12 Floating Hotels:- Hotels created to exist on the surface of water such as sea, lake, etc. providing a exclusive and exotic atmosphere with all the facilities of a first class hotel.
2.3.13 Boutique Hotels:-High standard hotels with each room having a very distinct personality. These hotels are normally small but very expensive. Every aspect of the hotel including the restaurants have very different concept giving guests very personal and intimate services.
2.3.14 Alternative lodging properties.
This includes lodges, paying guest, campgrounds.
2.4 CLASSIFICATION BASED ON SIZE
Size by way of the number of guest rooms in a property gives a common way to categorize hotels.

2.4.1 Hotels are typically grouped into four size categories
􀂾 < 25 Rooms - Small hotel
􀂾 26 - 99 Rooms - Average hotel
􀂾 100 – 299 - Above Average
􀂾 > 300 - Large Hotel

2.5 CLASSIFICATION BASED ON LEVELS OF SERVICE
Another way to classify hotels is by their levels of guest service. Service level is a measure of the benefits provided to the guest. The level of guest services offered in a hotel varies without regard to the hotel’s size of type. Some hotels offer more than one level of service. The level of service is usually reflected in the guest room rates. As such hotels can be placed on three different levels of service.

2.5.1 Economy or Limited Services.
These hotels are also a growing segment of the hospitality industry. These properties provide clean, comfortable, inexpensive rooms and meet the basic needs of the guest.
Type of guest includes families with children, our groups, budget minded travelers etc. The number of rooms is less, staff requirements are bare minimum.
2.5.2 Medium or Mid Range Hotels.
This includes modest but sufficient level of services. Type of guest include tourist, families taking advantage of special children rates, senior citizens, travel agents, co-operate groups etc. Especially restaurants and coffee shop may be available.
2.5.3 World Class Service Hotels.
These hotels provide an upper scale restaurants, lounges, elaborate decors. They are suitable for top business executives; entertain celebrities, political figures and wealthy persons. Several food and beverage outlets are available to cater to the various types of cliental. Staff requirement is higher as personal attention is given to each guest.
2.6 CLASSIFICATION BASED ON OWNERSHIP & AFFILIATION
Ownership & affiliation offers another means of classifying hotels. Two basic structures exist 1. Independent Hotels
2. Chain Hotels
2.6.1 Independent Hotels: Hotels which are independently owned by a individual or company but have no affiliation or tie-up with any other hotel with regards to policy, procedures, and financial obligations. The advantage of this type of hotels is that they are free to change or follow any policy or procedure they like.
2.6.2 Chain operated Hotels: Several independent hotels which get affiliated to one another by one or more of the following affiliations wherein it gives the hotels an advantage of operating under a large professional organization providing reservation network access, management aids, financial strength, expertise, specialized manpower, and promotional help.
2.6.2.1 Management Contracted Hotels: Management companies who undertake to operate and manage hotel/s owned by individuals or companies wherein a contract is entered into between the owner and operator and usually as per the contract
􀂾 Owner retains the legal and financial responsibilities
􀂾 Operator pays for the operating expenses and recovers from the owner
􀂾 Owner is responsible for taxes, insurances and debts.

2.6.2.2 Franchise Hotels: An organization (Franchiser), which has its own set and acclaimed operating standards grants the rights or privileges to merchandise a product or service for specified returns. Thereby the owner (Franchisee) benefits from an acclaimed brand image, name, goodwill, marketing, operating nature support, advertising, sales promotion, technical and financial help of franchiser. Fulfillment of a franchise agreement involves a specific standard of furniture and décor specification, fitting, fixtures, and equipment specifications all of which are in conformity towards uniformity with the developed standards of operation of the Franchiser.



2.6.2.3 Referral Hotels: Independent hotels which group together with a view to shared advertising campaigns, joint reservation systems, and standardized quality. However there is absolutely no management or financial connection.
2.7 CLASSIFICATION BASED ON STAR RATINGS
This system is one of the most commonly understood, accepted and recognized system in India, which is also an official system of classification. In this system hotels are classified on the basis of facilities which the hotels have, and the services which the hotels provide to their guests. Based on the number of services & facilities and their qualities and standards which may vary from a basic bedroom to a luxury room with most modern fittings and equipment, the hotels are awarded ‘Stars’ ranging from one to five star deluxe.
The classification of new and functioning hotels is done by the Ministry of Tourism. The department forms a committee called as Hotels and Restaurants Approval and Classification Committee (HRACC), which is headed by D.G. of Tourism / A.D.G. of Tourism and comprises of members from the hotel industry, Travel Agents Association of India (TAAI), Department of Tourism and Principal of Regional Institute of Hotel Management, Catering technology & Applied Nutrition, etc. This is a permanent committee to classify hotels in five categories i.e. from 1-5 star and also 5-star deluxe. The committee inspects once in three years, the existing hotels which have been classified to confirm that the hotels are sticking to required standards as per star classification awarded.
2.7.1 Indications of Star Classifications
Star Indications
* Hotels generally of small scale with acceptable facilities and furnishing. All bedrooms with hot and cold water, adequate bath and lavatory arrangement. Meals are provided for the residents but their availability to non-residents may be limited.
** Hotels offering a higher standard of accommodation and some private bathrooms or showers. A wider variety of food is provided but the availability of meals to the non-residents may be limited.
*** Well-appointed hotels with more spacious accommodation with a large number of bedrooms with private bathrooms or showers. Full meal facilities are provided but lunch and weekend service to non-residents may be restricted.
**** Exceptionally well-appointed hotels offering a high standard of comfort and service with the majority of bedrooms with attached bathrooms.
***** Luxury hotels offering the highest international standards.
2.7.2 Basic Criteria for Star Classification
For eligibility for star classification, a functioning hotel must fulfill the following minimum basic requirements.



A) The Hotel must have at least 10 lettable rooms
B)The carpet areas of all rooms and of bathrooms should by and large adhere to the following specified limits.
• 1 Star & 2 Star Single 100 Sq.Ft.
Double 120 Sq.Ft.
B/Room 30 Sq.Ft.
• 3 Star & 4 Star Single 120 Sq.Ft.
Double 140 Sq. Ft.
B/Room 36 Sq. Ft.
• 5 Star & 5 Star Deluxe Single 180 Sq.Ft.
Double 200 Sq.Ft.
B/Room 45 Sq.Ft.

2.7.3 Individual criteria for Star Ratings
2.7.3.1 ONE STAR CATEGORY HOTELS
The general construction of the building of one star category hotels should be good and the locality & environs including immediate approach should be suitable. The hotel should have at least 10 lettable bedrooms of which at least 25% should have attached bathroom with a bathroom for every 4 of the remaining rooms. At least 25% of the bathrooms should have western style WCs. All bathrooms should have modern sanitation and running cold water with adequate supply of hot water, soap & toilet paper. The room should be properly ventilated and should have clean & comfortable beds & furniture.
There should be a reception counter with a telephone and a telephone for the use of guest and visitors. There should be a clean & moderately well equipped dining room / restaurant serving nutritious and hygienic food & there should be a clean well equipped kitchen & pantry.
There should be experienced, courteous & efficient staff in smart & clean uniform and the senior staff coming in contact with guest should possess a working knowledge of English. House Keeping at the hotel should be of a high standard, clean and good quality linen, blankets, towel etc. should be supplied. Similarly crockery, cutlery and glassware should be of good quality.
2.7.3.2 TWO STAR CATEGORY HOTEL
The building of two star hotel should be well constructed and the locality and environs including the approach should be suitable for a good hotel. The hotel should have at least 10 lettable bedrooms of which at least 75% should have attached bathrooms with showers and a bathroom for every 4 of the remaining room & should be with modern sanitation & running cold water with an adequate supply of hot water, soap & toilet paper. 25% of rooms should be air conditioned (except in hill station where there should be heating arrangement in all the rooms) & all the rooms must be properly



ventilated, clean & comfortable, with all the necessary items of furniture. There should be a well furnished lounge.
There should be a reception counter with a telephone. There should be a telephone or call bell in each room & there should be 2 telephone on each floor unless each room has a separate telephone. There should be a well maintained & well equipped dining room / restaurant serving good clean whole some food & a clean, hygienic & well equipped kitchen & pantry.
There should be experienced, courteous & efficient staff in smart & clean uniform. The supervisory staff coming in contact with guest should understand English. There should be provision for laundry & dry cleaning services. Housekeeping at the hotel should be of a good standard and clean & good quality linen, blankets, towels etc. should be provided. Similarly crockery & cutlery & glassware should be of a good quality.
2.7.3.3 THREE STAR CATEGORY HOTEL
The architectural features and general construction of the building of three star category hotel should be of a very good standard and the locality including the immediate approach & environs should be suitable for a very good hotel. There should be adequate parking facilities for car. The hotel should have at least 20 lettable bedrooms, all with attached bathroom with bath tub &/or shower and should be modern in design and equipped with fitting of a good standard, with hot and cold running water. At least 50% of the rooms should be air conditioned (except in hill station where there should be heating arrangement in all the bedrooms, dining rooms, restaurant and lounge) and the furniture and furnishings such as carpet, curtains etc. should be of a very good standard and design. There should be adequate number of lifts in buildings with more than two storey including ground floor. There should be a well appointed lounge and separate ladies and gentleman’s cloak room equipped with fittings of a good standard.
There should be a reception and information counter attended by qualified and experienced staff and a bookstall, recognized travel agency, money changing and safe deposit facilities on the premises. There should be a telephone in each room (except in seasonal hotel where there should be a call bell in each room) & a telephone for the use of guest and visitors to the hotel. There should be a well equipped and well maintained air conditioned dining room / restaurant and wherever permissible by law there should; be a bar / permit room. The kitchen, pantry and cold storage should be clean and organized for orderliness & efficiency.
The hotel should offer good quality cuisine Indian as well as continental and the food & beverage service should; be of a good standard. There should be a qualified, trained, experienced, efficiency & courteous staff in the smart & clean uniforms & the supervisory staff coming in contact with the guest should understand English and the senior staff should possess a good knowledge of English. There should be a provision for laundry & dry cleaning service. Housekeeping at the hotel should be of a very good standard and there should be adequate supply of linen, blankets, towel etc. of good quality. Similarly cutlery, crockery, glassware should be of a good quality. Each



bedroom should be provided with a vacuum jug / thermos flask with cold, boiled drinking water, the hotel should provide orchestra & ballroom facilities & should attempt to present specially choreographed Indian cabaret.
2.7.3.4 FOUR STAR CATEGORY HOTELS
The façade, architectural features and general construction of the building of four star category hotel should be distinctive & the locality including the immediate approach and the environs should be suitable for a hotel of this category. There should be adequate parking facilities for cars. The hotel should have at least 25 lettable bedrooms, all with attached bathrooms. At least 50% of the bathrooms must have long baths or the most modern shower chambers, with 24 hrs service of hot & cold running water. All public rooms & private rooms should be fully air conditioned (except in hill station where there should be heated arrangements) and should be well furnished with carpets, curtains, furniture, fittings, etc. in good taste. It would be advisable to employ the service of professionally qualified & experienced interior designers of repute for this purpose. There should be an adequate number of efficient lifts in building of more than 2 storey including the ground floor. There should be a well-appointed lobby and ladies and gentleman’s cloakroom equipped with fittings of a standard befitting a hotel of this category.
There should; be a reception, cash, & information counter attended by trained & experienced personnel. There should; be a special room for conference / banquet purposes. There should be a bookstall, recognized travel agency, money changing and safe deposit facilities and a left luggage room on the premises. There should be a telephone in each room and telephone for the use of guest and visitor & provisions for a radio or relayed music in each room. There should be well-equipped, well-furnished and well-maintained dining room / restaurants on the premises & equipped bar / permit room. The kitchen pantry & cold storage should be professionally designed to ensure efficiency of operators & should be well equipped.
The hotel should offer both international & Indian cuisine & the food & beverage service should be of the highest standard. There should be professionally qualified, highly trained experienced, efficient & courteous staff in smart, clean uniforms & the staff coming in contact with guest should understand English. The supervisory senior staff should possess a good knowledge of English. It will be desirable for some of the staff to have knowledge of foreign language & staff knowing at least one continental language should be rotated on duty at all times. There should be 24-hrs service for reception information & telephone. There should be provision for reliable laundry & dry cleaning service. Housekeeping at the hotel should be of the highest possible standard and there should be plentiful supply of linens, blankets, towel etc. which should be of the highest quality available. Similarly, the crockery, cutlery & glassware should be provided with a vacuum jug / thermos flask with ice cold, boiled drinking water except where centrally chilled purified drinking water is provided for there should be a special restaurant / dining room where facilities for dancing & an orchestra are provided.



2.7.3.5 FIVE STAR CATEGORY AND FIVE STAR DELUXE HOTELS
The façade, architectural features and general construction of the building of five star deluxe hotels should have the distinctive qualities of a luxury hotel of this category. Five star deluxe category hotels are a qualitative extension of the five star categories. In a five star deluxe hotel, the comparative all rounds of service and amenities are of very superior quality & high standard.
The locality including the immediate approach & environs should be suitable for a luxury hotel this category & there should be adequate parking space for car. The hotel should have at least 25 lettable bedrooms, all with well appointed, attached bathroom with long baths or the most modern shower chambers with 24 hrs service of hot & cold running water. All public rooms & private rooms should be fully air-conditioned (except in hill stations where there should be heating arrangements) and should be well appointed with superior quality carpets, curtains, furniture, fittings etc. in good taste. It should be advisable to employ the service of professionally 7 experienced interior designers of repute for this purpose. There should be an adequate nos. of efficient lifts in building of more than 2 storeys including the ground floor with 24-hrs service. There should be a well-designed and properly equipped swimming pool (except in hill stations). There should be a well-appointed lobby & ladies & gentleman cloakroom equipped with fittings & furniture of highest standard.
There should be a reception, cash & information counter attended by highly qualified trained & experienced personnel & conference facilities in the form of one each or more of conference room/banquet hall & private dining rooms. There should be a bookstall, beauty parlor, barber shop, recognized travel agency, money changing & safe deposit facilities left luggage room, florist and a shop for toilet requirements and medicines on the premises. There should be a telephone in each room & telephone for use of guest & visitors & provision for a radio or relayed music in each room. There should be a well equipped, well furnished & well maintained dining room / restaurant on the premises & wherever permissible by law there should be an elegant well equipped bar / permit room. The kitchen pantry & cold storage should be professionally designed to ensure efficiency of operation & should be well equipped.
The hotel should offer both international & Indian cuisine and the food & beverage service should be of the highest standards. There should be professionally qualified highly trained experienced, efficient & courteous staff in smart, clean uniform & the staff coming in contact with guest should understand English. The supervisory & senior staff should possess a good knowledge of foreign language & staff knowing at least one continental language should be rotated on duty at all times. There should be 24 hrs service for reception information & telephone. There should be provision for reliable laundry & dry cleaning service. Housekeeping at the hotel should be of the highest possible standard & there should be plentiful supply of all linen, blankets, towel etc. which should be of the highest quality available. Similarly crockery, cutlery & glassware should be of the best quality available. Each bedroom should be provided with a vacuum jug / thermos flask with ice cold, boiled drinking water except where centrally chilled



purified drinking water is provided. There should be a special restaurant / drinking room where facilities for dancing & an orchestra are provided.
2.7.4 Method of Classification of Hotels
For classification, hotels need to apply to the Regional Director of concerned Govt. of India tourist office at Delhi, Mumbai, Kolkata, or Chennai for 1,2,& 3 star category classification, and to the D.G. of Tourism in the case of 4, 5, & 5 Star deluxe category classification, giving all basic details onto a prescribed questionnaire containing questions on details of facilities, features, amenities, and services and their standards which are divided into 3 categories viz; Desirable, Necessary and Essential.
2.7.5 Allocation Of Numbers As Per The Rules And Regulations Of The Internationally Recognised Classification Committee For Gradation In Order Of Quality:
The criteria of assessing the hotels are defined under 28 subheadings and each point is allotted with a particular mark and a remark. Among the points the remarks are given in a fashion to forecast its importance in the smooth running of a hotel which is expressed as Essential, Desirable and Necessary.
E = Essentials N=Necessities D= Desirables.
Sr. No. Criteria Marks Remarks.
1. CONSTRUCTION: The façade, architectural features, 10 N
The general construction should have a distinctive
Quality of a luxury hotel.
2. MAINTENANCE: of all sections of the hotel building, 20 N
Wall, gardens, pool etc.
3. CAR PARKING: there should be adequate car-parking 5 N
Space for guest cars.
4. SWIMMING POOL: Well designed and properly 10 N
Equipped.
5. BATHROOMS: All bathrooms should be modern and 30 E
Should be equipped with fittings of highest quality
Befitting a luxury hotel of this category with 24 hours
Service of hot and cold running water. The floors and
Walls should be covered with impervious material
Of elegant design and high quality workmanship. It is
Desirable that a socket for electric shaver, hair dryer
And telephones are provided.
6. RECEPTION: There should be a cash, reception and 15 E
Information counter of a proper design attended by
Highly trained and experienced personnel.


7. LOBBY: There should be a well-appointed Lobby. 10 N
8. CONFERENCE FACILITY: There should be one or
More than one conference rooms, banquet halls and
Private dinning rooms.
9. SHOPPING FACITITY: A book stall, left luggage 20 N
Room, barbershop, travel agency, beauty parlor,
Money changing facility.
NOTE: there should be a florist shop in the hotels
Having more than hundred rooms, chemist shop
is a must.
10. ELEVATOR: There should be an adequate number 10 N
Of efficient elevators in building of more than two
Floors including ground floor with 24-hour service.
11. Furnishing of bedrooms should be comfortable 25 N
And spacious, well furnished of good quality,
Curtains etc. of good taste.
NOTE: New hotels are advised to employ the
Services of professionally qualified interior
Designer.
12. Lighting arrangement and fixtures in the rooms, 10 N
Bathrooms, public areas, corridors should be
Designed as to establish aesthetic as well as
Functional excellence.
13. Radio, channel music and television. 5 D
14. Telephone in each bedroom and a house phone 10 N
For international calls.
15. Vacuum jug, thermos flask with ice cold, boiled 5 N
Or warm water if desired. Moreover where central
Chilling arrangement is available, thermos flask
May be provided on request.
16. Dinning room, restaurant well equipped and well 15 E
Furnished.
17. CARPETING: all public and private rooms should 15 D
Have good carpet, well kept with an under laid if the
Floors are not completely covered quantity of the floor
will be.
18. LINEN: There should be plentiful supply of linen, bed 10 N
And bath linen should be changed everyday and
Arrangements and numbers should be proper.
19. Crockery, cutlery and glassware should be of the best 10 E
Quality available.
NOTE: No piece of crockery in use should be chipped,
Crashed or quailed. The silverware well plated and
Polished at all times.
20. BAR: Wherever admissible by the country’s law, there 10 N


Should be cocktail large filled with latest equipment with
An atmosphere of comfort and luxury. In those states
Where restriction have been imposed under the shelter
of law.
21. ENTERTAINMENT: There should be a special 10 D
Restaurant dinning room, where facilities of dancing,
live orchestra is available. Motels of this category
should provide evidence that they have a serious attempt
to present special type of entertainment, national and
International.
22. CUISINE: The hotel should offer both international 30 E
and Indian the committee will check the preparation,
Seasoning of dishes, garnishing and presentation before
the customers are the main points to be assessed.
23. FOOD AND BEVERAGE SERVICE:
(a). RESTAURANT SERVICE: In accessing these 25 N
items the organization of the dinning room or restaurant,
the waiter’s for knowledge about the menu whether in
French or English laying of table correctly variety and
Appearance of buffet service and the method used to
Services the dishes a right temperature.
(b). ROOM SERVICE: The method used to ensue 20 N
speedy service.
(c). BEVERAGE SERVICE: The provision and 15 N
service of alcoholic, non-alcohol beverages including
methods used to service hot and cold beverages at
correct temperature will be assessed.
24. HYGIENE: The kitchen, pantry and cold storage 20 E
Should be cleaned and organized for underlines and
Efficiency scientific and hygiene methods should be
used in working for the washing of glass, crockery,
cutlery etc.
25. OTHER SERVICES:
(a). 24 hours service should be provided there should 10 E
be a for reception, information telephones.
                  (b). There should be a provision for reliable laundry 10 N
and dry-cleaning service.
26. STAFF: There should be professionally qualified.
Highly trained experienced, efficient and count ions
staff. The overall composition of trained staff will be
assessed and marks are given accordingly with a
deduction of marks if a supervision is done by
entertained staff on unqualified staff.
                 (a). Manager. 10 N
                  (b). All Executive Staff. 10 N



                   (c). Supervisors. 30 N
(d). Smart, clean uniform according to the position      .
                    (e). The staff coming in contact with the guest should 10 D
understand English. Supervisions and seniors should
possess a good knowledge of English one senior staff
should know one of the popular language of the
continent and be present at all times. The knowledge
of foreign language by some of the senior staff is
compulsory.
27. HOUSEKEEPING: Must be of highest possible 25 E

                      standard.
28. Special facilities includes, general atmosphere and 20 D

Available common services.
2.8 ASSIGNMENT

A) Fill in the blanks
1. Hotels located near natural environments and away from crowded areas are termed as _______________________ (Ans-2.3.5)
2. Several hotels affiliated to one another in one form or another are termed as ___________________ ( Ans-2.6.3)
3. For a star categorization the minimum requirement of rooms is ______ (Ans-2.7.2)
4. A two star hotel needs to have __________ % of rooms air-conditioned.

B) Distinguish between the following
1. One star category hotel and three star category hotels
2. Resort hotel and commercial hotel
3. Management contracted hotel & Franchisee hotel
4. Chain hotels and Independent hotels
5. Floatels and Boutique hotels

C) Explain the need for classification of hotels giving the different classifications.
D) How can hotels be classified based on their ownership and affiliation.
E) What are the important criteria considered whilst categorizing hotels as per the star ratings system.


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