Classification of Restaurants
Department of Tourism
Government of Kerala
General terms, conditions and application format for classification of restaurants

Checklist for facilities and services
General 1* 2* 3* 4* 5*
Minimum 2-meal operation, 7 days a week in season N N N N N
Establishment to have all necessary trading license NN NN 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 DNN
24 hrs 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          
Alounge or seating in the lobby area D D D N N
Reception facility D D D N N
Souvenir shop NA NA D D D
 
Public telephone NA NA NA D N
Internet facility and tourist information kiosk NA NA NA D D
Newspapers available N N N N N
Conference facilities NA NA NA D N
Staff Quality          
Staff uniforms D D N N N
Handgloves and cap for kitchen staffs N N N N N
Front office staff English speaking D D N N N
Government recognized catering / hotel institutes 10% 15% 20% 40% 50%
Staff Welfare / Facilities D D N N N
Staff rest rooms D D N N N
Staffl ocker rooms D D N N N
Dining area D D N N N
Common Toilets          
Separate gents and ladies toilets N N N N N
Access to the toilets not through kitchen/restaurant N N N N N
Minimum number of Gents W.C 1 1 2 2 2
Minimum number of Ladies W.C 1 1 2 2 2
Minimum number of Gents urinal 1 1 2 2 2
Cleaning of the area in every 2 hrs 2 hrs 2 hrs 1 hr 1 hr
A wash-basin with running water, a mirror, a sanitary bin with lid-separate for gents and ladies with hand towels 4 4 4 4 4
Minimumsize of W.C in sq.ft 12 12 15 15 15
One W.C. brush per toilet seat N N N N N
Guest toiletries including liquid soap to be provided D D N N N
Floors and walls to have non-porous surfaces N N N N N
Energy saving lighting N N N N N
A Notice showing staff should wash their hands every time they visit bathroom (in Malayalam & English) N N N N N
Safety & Security          
Staff trained in fire fighting drill N N N N N
Security arrangements for all entrances N N N N N
Smoke detectors D D N N N
Fire and emergency procedure notices displayed D D N N N
Staff trained in first aid D D N N N
First-aid kit with over the counter medicines with front desk D D N N N
Eco-friendly Practices          
Waste management N N N N N
Water harvesting and conservation N N N N N
Water Recycling D D N N N
Energy saving lights N N N N N
Alternate energy use D D D D D
Pollution Control Measures D D N N N
 
Note: D=Desirable, N=Necessary, NA=Not Applicable. There is no relaxation in the necessary criteria.