| |
General
|
1*
|
2*
|
3*
|
4*
|
5*
|
Minimum2-meal operation, 7 days a week in
season
|
N
|
N
|
N
|
N
|
N
|
Establishment to have all necessary trading
license
|
N
|
N
|
N
|
N
|
N
|
24 hrs lifts for building higher than
ground plus two floors
|
N
|
N
|
N
|
N
|
N
|
Restaurants, public areas and kitchens
fully serviced daily
|
N
|
N
|
N
|
N
|
N
|
All floor surfaces clean and in good repair
|
N
|
N
|
N
|
N
|
N
|
Parking Facilities( Maximum no. of seats
per unit car parking area)
|
12
|
10
|
8
|
6
|
4
|
Restaurant
|
|
|
|
|
|
Multicusine
restaurant of min. 30 pax and 600 sq.ft carpet area
|
N
|
N
|
N
|
N
|
N
|
Speciality
restaurant
|
D
|
D
|
D
|
N
|
N
|
24
hours coffee shop
|
D
|
D
|
D
|
N
|
N
|
Full
service of all 3 meals in Dining room
|
N
|
N
|
N
|
N
|
N
|
Crockery
& glassware of high quality
|
N
|
N
|
N
|
N
|
N
|
Cutlery
to be at least stainless steel
|
N
|
N
|
N
|
N
|
N
|
Kitchen
|
|
|
|
|
|
Refrigerator
with deep freeze
|
N
|
N
|
N
|
N
|
N
|
Segregated
storage of meat, fish and vegetables
|
N
|
N
|
N
|
N
|
N
|
Tiled
walls, non-slip floors
|
N
|
N
|
N
|
N
|
N
|
Head
covering for production staff
|
D
|
D
|
N
|
N
|
N
|
Daily
germicidal cleaning of floors
|
N
|
N
|
N
|
N
|
N
|
Clean
utensils
|
N
|
N
|
N
|
N
|
N
|
Six
monthly medical checks for production staff
|
N
|
N
|
N
|
N
|
N
|
All
food grade equipment, containers
|
N
|
N
|
N
|
N
|
N
|
Ventilation
system
|
N
|
N
|
N
|
N
|
N
|
First
–aid training for all kitchen staff
|
N
|
N
|
N
|
N
|
N
|
Drinking
water
|
N
|
N
|
N
|
N
|
N
|
Garbage
to be segregated – wet and dry
|
N
|
N
|
N
|
N
|
N
|
|
Insectocutor
|
N
|
N
|
N
|
N
|
N
|
Receiving
and stores to be clean and distinct from garbage area
|
N
|
N
|
N
|
N
|
N
|
|
|
|
|
|
|
|
Public
Areas
|
|
|
|
|
|
A
lounge or seating in the lobby area
|
D
|
D
|
D
|
N
|
N
|
Reception
facility
|
D
|
D
|
D
|
N
|
N
|
Souvenir
shop
|
NA
|