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IN exercise of the powers
conferred on the Commissioner
responsible for Trade and Tourism
by section 12 of the Ghana Tourist
Board Decree, 1973 (N.R.C.D. 224)
as amended the following
regulations are made this 1st day
of June, 1979.
PART IREGISTRATION OF
ACCOMMODATION AND CATERING
ENTERPRISES
Regulation 1Register of
Accommodation and Catering
Enterprises.
The Ghana Tourist Board shall keep
a register of accommodation and
catering enterprises in which
shall be entered such particulars
of every accommodation and
catering enterprise required to be
registered under these Regulations
as the Board may consider
necessary.
Regulation 2Accommodation and
Catering Enterprises to be
Licensed.
(1) No person shall operate an
accommodation or catering
enterprise unless he has a valid
licence granted under these
Regulations by the Ghana Tourist
Board in respect of that
enterprise.
(2) Any person who operates an
accommodation or catering
enterprise shall within one month
after the commencement of these
Regulations apply to the Board for
its registration.
(3) An application form for a
licence shall be as specified in
the First Schedule to these
Regulations, and is obtainable
from the Board upon payment of ten
cedis.
(4) The fees payable for a licence
under this regulation shall be as
specified in the Second Schedule
to these Regulations.
(5) A licence granted under this
regulation shall be valid for one
year and shall be renewable on the
1st January of each year upon
(a) the payment of the prescribed
fee in the Second Schedule to
these Regulations; and
(b) furnishing the Board with such
particulars as the Board may
require relating to the
enterprise.
(6) No licence shall be granted by
the Board unless it is satisfied
as to the suitability of the
enterprise after considering
(a) the inspection report in the
form specified in the Third
Schedule submitted on the
enterprise by an inspector
authorised by the Board; and
(b) a certificate of suitability
in respect of the enterprise
issued by
(i)
the City Engineer, or in the case
of a place not being a city the
local government authority of the
area:
(ii) the Environmental Unit of
the Ministry responsible for
Health;
(iii) the Department of Physical
Planning; and
(iv) the Commissioner of Police
(Criminal Investigations
Department).
(7) Where the Board refuses an
application for a licence it shall
inform the applicant in writing
giving reasons for the refusal,
and shall return the licence fee
paid by the applicant.
Regulation 3Penalty.
Any person who operates an
accommodation or catering
enterprise contrary to any of the
provisions of regulation 2 shall
be guilty of an offence and liable
on summary conviction to a fine
not exceeding ’200.00 or to a term
of imprisonment not exceeding
twelve months or to both.
PART IIADMINISTRATION
Regulation 4Appointment of
Inspectors.
(1) The Board may appoint
inspectors for the purposes of
these Regulations.
(2) Every inspector shall be given
a certificate of his appointment
issued by the Board, and when
visiting any premises to which
these Regulations apply shall, if
so required, produce the
certificate to the operator or
other person for the time being
responsible for the management of
the premises.
Regulation 5Powers of Inspectors.
(1) An inspector may for the
implementation of these
Regulations
(a) enter, inspect and examine,
by day or by night, an
accommodation or catering
enterprise;
(b) take with him a police officer
if he has reasonable cause to
expect obstruction in the
execution of his duty:
(c) require the production of any
register, licence or documents
kept in pursuance of these
Regulations and to inspect,
examine and copy any of them:
(d) make or cause to be made such
examination and inquiry as may be
necessary to ascertain whether the
provisions of these Regulations
and of the in force relating to
public health are complied with so
far as respect an accommodation or
catering enterprise and any
persons employed therein:
(e) require any person whom he
finds in an accommodation or
catering enterprise to give such
information as it is in his power
to give as to who is the operator
of the enterprise.
(2) The operator of an
accommodation or catering
enterprise, agents and servants,
shall provide the means required
by an inspector as necessary for
an entry, inspection, examination,
inquiry, the taking of samples, or
otherwise for the exercise of his
powers under these Regulations in
relation to that enterprise.
Regulation 6Obstruction of
Inspector.
(1) Any person who obstructs an
inspector in the performance of
his functions under these
Regulations shall be guilty of an
offence and liable on summary
conviction to a fine not exceeding
’100.00 or to a term of
imprisonment not exceeding one
month or to both.
(2) Any person who for the time
being is in charge of an
accommodation or catering
enterprise and who,
(a) wilfully delays an inspector
in the performance of his
functions;
(b) fails to produce any
register, licence or document
which he is required by these
Regulations to produce; or
(c) wilfully withholds any
information as to who is the
operator of the enterprise.
shall be deemed to obstruct an
inspector in the performance of
his functions under these
Regulations.
Regulation 7Complaints.
(1) Any person who is aggrieved by
the manner in which an
accommodation or catering
enterprise is being operated may
by writing complain to the Board
within twenty-eight days from the
date when the cause for complaint
arose.
(2) Where after the investigation
of a complaint the Board is
satisfied that the enterprise is
being operated in contravention of
these Regulations the Board may
require the operator to remedy the
defect within such time as may be
specified by the Board, so
whenever that the Board shall
allow the operator not less than
fifteen days.
Regulation 8Revocation or
Suspension of Licence.
Where the holder of an
accommodation or catering
enterprise licence under these
Regulations contravenes any of the
conditions for the grant of the
licence the Board may revoke or
suspend the licence.
Regulation 9Appeals.
A
person who is aggrieved by a
decision of the Board under
regulation 8 may within fifteen
days from the date of the decision
appeal to the tribunal established
in regulation 10.
Regulation 10Appeals Tribunal.
(1) There shall be an appeals
tribunal which shall consider and
determine appeals under these
Regulations.
(2) The tribunal shall comprise
(a) the Director of the Management
and Productivity Institute (M.D.P.I.)
or his representative Chairman;
(b) the Chief Executive, Ghanaian
Enterprises Development Commission
or his representative;
(c) a lawyer of not less than four
years standing from the
Attorney-Generals Office; and
(d) three members appointed by the
Commissioner responsible for Trade
and Tourism.
(3) The term of office of members
of the tribunal appointed under
sub-regulation 2 (d) shall be two
years but they shall be eligible
for re-appointment.
(4) The quorum at any meeting of
the tribunal shall be three.
(5) No member or officer of the
Board shall be a member of the
tribunal.
PART IIIACCOMMODATION ENTERPRISES
MINIMUM REQUIREMENT
Regulation 11General Matters.
Any premises used for the purpose
of an accommodation enterprise
shall satisfy the following
minimum requirements:
(a) there shall be provided
adequate natural or artificial
lighting throughout the premises;
(b) there shall be provided
adequate through ventilation or
other suitable ventilation;
(c) stairways, halls, corridors
and exits shall be kept lighted
and unobstructed;
(d) there shall be prominently
displayed a notice specifying the
rates charge per person in respect
of accommodation;
(e) there shall be available on
call at least one literate
employee;
(f) the premises and grounds
shall have adequate drainage
system;
(g) the grounds shall be
maintained clean and tidy;
(h) the buildings, fixtures and
fittings shall be kept in a good
state of repair;
(i)
there shall be provided a clearly
labelled and suitably equipped
reception;
(j) a suitable lounge or outdoor
sitting facilities shall be
provided for the use of guest and
their visitors;
(k) there shall be provided common
toilets, hand basins, and
bath-rooms or shower-rooms to the
minimum scale of one each to four
rooms;
(l) toilets and baths shall be so
clearly marked for either sex;
(m) good drinking water shall be
made available;
(n) there shall be provided on the
premises a pantry equipped for
washing-up;
(o) where there are more than
three floors there shall be
provided a lift which shall be
inspected once every three months
and a certificate of efficiency
issued by the Board to that
effect;
(p) there shall be provided
adequate and clearly marked fire
escape exits;
(q) there shall be observed
adequate fire fighting means and
procedures;
(r) there shall be provided
alternative lighting devices which
shall be supplied to residents in
the event of power failure;
(s) there shall be provided a
first-aid kit;
(t) where there are more than one
hundred rooms there shall be
provided a clinic with a full-time
qualified nurse, and the services
of a doctor who shall be called to
the premises in the event of an
emergency shall be retained.
Regulation 12Hotel or Lodging
Register.
(1) In any premises used for the
purpose of an accommodation
enterprise there shall be
maintained by the operator a
register in the form specified in
the Fourth Schedule in which shall
be recorded the following
particulars in respect of each
guest
(a) Full name
(b) Nationality
(c) Passport Number (if
non-Ghanaian)
(d) Permanent Address
(e) Date of Birth
(f) Profession or Occupation
(g) Room Number
(h) Date and Time of Checking-in
(i)
Date and Time of Checking-out
(j) Married or Single
(k) Name of Spouse (if lodging in
the same hotel)
(l) Number of Children (if
lodging in the same hotel).
(2) A hotel or lodging register
shall be obtainable from the
Board.
Regulation 13Board to Determine
Adequacy or otherwise of
Requirements.
The opinion of the Board whether
or not an enterprise satisfies the
minimum requirements specified in
regulation 11 shall be final.
Regulation 14Facilities for
Bedrooms.
(1) Every bedroom in an
accommodation enterprise shall be
of an adequate size and provided
with
(a) a mirror and dressing top of
adequate size;
(b) a hand basin and water where
the bedroom has no private
bathroom attached;
(c) a bed of adequate size, with a
clean mattress, blanket and pillow
of satisfactory quality;
(d) at least a fresh bed sheet and
pillow case
(i)
for every new guest, and
(ii) every third day for a
resident staying for three days or
more;
(e) at least one chair per person;
(f) a wardrobe or other facility
for hanging clothes; and a chest
of drawers or storage shelving;
(g) lighting good enough for
reading;
(h) good drinking water and a
drinking vessel for each person;
(i)
curtains or other satisfactory
means of black-out on all windows;
(j) mosquito proofing or mosquito
nets;
(k) adequate ventilation; and
(l) a waste paper container.
(2) The doors and windows of every
bedroom shall have secure
fasteners.
(3) A key to the bedroom shall be
supplied to the occupant, and the
management shall have a duplicate
key available.
(3) Every bedroom shall be cleaned
daily and the beds made up.
Regulation 15Facilities for
Bath-Room or Shower-Room
(1) Every bath-room or shower-room
in an accommodation enterprise
shall have walls and floor
finished in impermeable and
washable material, and provided
with
(a) adequate lighting and
ventilation;
(b) a secure door fastener, towel
rails and clothes hooks; and
(c) an efficient running water
system.
(2) Every resident shall be
supplied with
(a) fresh towels which shall be
changed at least every other day;
and
(b) toilet soap.
Regulation 16Toilets.
Every toilet in an accommodation
enterprise shall be in a hygienic
condition and provided with
(a) a secure door fastener;
(b) adequate lighting and
ventilation;
(c) a toilet roll, of which there
shall be a spare; and
(d) a covered disposal bin or
bags.
PART IVFOOD
Regulation 17Preparation and
Serving of Food.
In any accommodation enterprise
where food is provided the
operator shall ensure that every
person engaged in the preparation,
cooking or serving of food on the
premises
(a) is clean and tidy in his
habits; and
(b) is personally clean and wears
protective clothing.
Regulation 18Storage of Food.
(1) Every room in which food is
stored in any accommodation
enterprise shall be
(a) adequately lighted and
ventilated;
(b) kept clean and tidy and free
from rats, mice, flies,
cockroaches and other vermin.
(2) Refrigeration or other
suitable facilities shall be
provided for the preservation of
perishable foods.
(3) No food shall be stored on the
floor.
(4)There shall be no dry sweeping
in a room used for the storage of
food.
(5) No person shall sleep in a
room used for the storage of food.
(6) No domestic animal or pet
shall be allowed in a room used
for the storage of food.
Regulation 19Facilities for
Kitchen and Pantry.
(1) In any accommodation
enterprise where food is provided
a suitable area shall be set aside
as a kitchen and a pantry.
(2) The kitchen and pantry shall
be
(a) of adequate size;
(b) well lighted and ventilated;
(c) suitably equipped; and
(d) kept clean and tidy.
(3) No person shall sleep in a
room used for the preparation or
cooking of food.
(4) No domestic animal or pet
shall be allowed in a room used
for the preparation or cooking of
food.
(5) No article which is not
directly connected with the
preparation or cooking of food,
shall be kept in the kitchen.
(6) Adequate facilities for
washing-up shall be provided in
every kitchen.
(7) A changing room shall be
provided for the kitchen staff.
Regulation 20Dining Room.
(1) In any accommodation
enterprise where food is provided
an adequate area shall be set
aside as a dining room.
(2) Every table in use by
residents shall be provided with
sufficient crockery, condiment
sets and table linen of
satisfactory standard.
(3) A menu showing the prices of
the items shall be made available
for the use of residents in the
dining room.
(4) No domestic animal or pet
shall be allowed in an area where
food or drink is served.
(5) Adequate separate male and
female toilet and washing
facilities shall be provided for
the use of guests at the dining
room.
Regulation 21Garbage.
(1) In any accommodation
enterprise where food is provided
sufficient fly-tight garbage
containers shall be placed in
convenient places.
(2) Garbage containers shall be
emptied and cleaned daily.
(3) Where there is no garbage
removal and disposal service by
the local authority, disposal of
garbage, waste or refuse shall be
by incineration or burying, or in
the manner prescribed by the
appropriate authority.
Regulation 22Water Supply.
(1) In any accommodation
enterprise water provided for
drinking shall be suitable for the
purpose and drawn from a public
water supply or from a source
approved by the appropriate health
authority.
(2) Where the water supplied is
unfit for human consumption a
notice to that effect shall be
posted at each tap, faucet or
source of supply.
PART VSTAFF
Regulation 23Medical Examination.
(1) No person shall be employed or
allowed to work in any
accommodation enterprise unless he
has been declared medically fit by
a medical officer approved by the
Board.
(2) Every employee who works in a
kitchen, pantry or dining room or
handles food shall be medically
examined once every half year and
other employees shall be medically
examined once a year.
Regulation 24Facilities for
Staff.
(1) In any premises used for the
purpose of an accommodation
enterprise the operator shall keep
particulars of the staff including
their permanent and residential
addresses.
(2) There shall be provided
(a) adequately equipped and
separate changing rooms for male
and female staff;
(b) separate toilets for male and
female staff;
(c) protective and washable
clothing for staff engaged in the
preparation, cooking and serving
of food;
(d) uniforms for waiters and
chambermaids; and
(e) facilities for the training of
the staff.
Regulation 25Manager to be
Registered by the Board.
(1) Every accommodation enterprise
shall be in the charge of a
Manager who shall be registered by
the Board.
(2) Where the Manager is changed
the Board shall be informed
forthwith.
Regulation 26Competence of
Managers.
(1) No person shall be competent
to be appointed or continue to act
as Manager if he is
(a) an undischarged bankrupt,
unless he shall have been granted
leave to act as a Manager by the
Court by which he was adjudged
bankrupt;
(b) convicted of a felony or any
offence involving fraud,
dishonesty or moral turpitude and
has not been granted a free
pardon;
(c) guilty of serious misconduct
in relation to his duties as a
manager of an accommodation
enterprise;
(d) found by a competent Court to
be a person of unsound mind; and
(e) in the case of a person
possessed of professional
qualifications, not disqualified
or suspended otherwise than at his
own request from practising his
profession in Ghana or any other
country by order of any competent
authority made in respect of him
personally.
PART VICATEGORIES OF
ACCOMMODATION ENTERPRISES
Regulation 27Categories of
Accommodation Enterprises.
There shall be three categories of
accommodation enterprises namely,
Category A, Category B, and
Category C.
Regulation 28Category A
Enterprises.
(1) Category A enterprises shall
comprise hotels, inns and motels.
(2) Without prejudice to the
minimum requirements specified in
Part III of these Regulations
Category A enterprises shall be
subject to International
Classification.
(3) In addition to the minimum
requirements specified in Part III
a Category A enterprise other than
a hotel shall have the following:
(a) at least four bedrooms
adequately lighted, furnished and
with reasonable floor finishing;
(b) a lounge or suitably-equipped
lobby with toilets and hand basins
for guests;
(c) adequate ventilation in all
public and private areas;
(d) a telephone box for the use of
guests;
(e) running water in each room
where private bathroom is
attached;
(f) a service for providing food
and drinks at reasonable times for
guests and the public;
(g) in the case of motels, a
parking space for every room; and
(h) in the case of motels, a shop
attached which serves food and
drinks.
Regulation 29Category B
Enterprises.
(1) Category B enterprises shall
comprise catering resthouses,
guest houses, lodgings, or other
boarding and rooming facilities.
(2) In addition to the minimum
requirements specified in Part III
a Category B enterprise shall
provide breakfast, lunch and
supper for guests.
Regulation 30Category C
Enterprises.
(1) Category C enterprises shall
comprise rest-stops.
(2) Notwithstanding the
requirements specified in Part III
the provision of food shall not be
a condition for the operation of a
Category C enterprise.
(3) Refreshment shall be made
available.
Regulation 31Trade Names and
Signs.
(1) An accommodation enterprise
may, in accordance with any other
law for the time being in force,
operate under a name or sign of
its own choice, so however that
the designation appropriate to the
type, size and general
characteristics of the enterprise
shall be used as part of the name.
(2) No person shall use the word
Tourist, Visitor or
Traveller in the name of an
accommodation enterprise without
the written authority of the
Board.
PART VIICLASSIFICATION OF HOTELS
Regulation 32Board to Classify
Hotels.
(1) No accommodation enterprise
shall be described as a hotel
unless it has been classified
under these regulations.
(2) Hotels shall be classified
according to the Star System and
standards prescribed from time to
time by the Board.
(3)The Standards prescribed shall
be commensurate with international
requirements.
Regulation 33The Star System of
Classification.
(1) There shall be five
categories of hotels namely, One
Star (Fourth Class), Two Star
(Third Class), Three Star (Second
Class), Four Star (First Class)
and Five Star (Luxury or De-luxe
Class).
(2) No accommodation enterprise
shall qualify for classification
under the Star System unless in
addition to the minimum
requirements specified in Part III
it satisfies the requirements
specified in the Fifth Schedule to
these Regulations.
(3) A certificate of
classification shall be issued by
the Board in respect of every
hotel classified under these
Regulations.
(4) No person shall use any hotel
classification other than that
authorised by the Board.
Regulation 34Penalties.
Any operator of a hotel who uses
an unauthorised classification
shall be guilty of an offence and
liable upon summary conviction to
a fine not exceeding ’200.00 or to
a term of imprisonment not
exceeding twelve months or to both
and in the case of a continuing
offence to a further fine not
exceeding ’50.00 for each day on
which the offence is continued.
Regulation 35Offences by Bodies
of Persons.
Where an offence under these
Regulations is committed by a body
of persons:
(a) where the body of persons is a
body corporate, every director and
officer of that body corporate
shall be deemed to be guilty of
that offence; and
(b) where the body of persons is a
firm, every partner of the firm
shall be deemed to be guilty of
that offence:
Provided that no person shall be
deemed to be guilty of an offence
under these Regulations if he
proves that the offence was
committed without his knowledge or
that he exercised all due
diligence to prevent the
commission of the offence.
PART VIIICATERING ENTEPRISES
Regulation 36Part IV and
Regulations 23 and 24 to Apply to
Catering Enterprises.
The provisions of Part IV relating
to food and also with the
necessary modifications the
provisions of regulations 23 and
24 shall apply to all catering
enterprises.
Regulation 37Food Service.
(1) No catering enterprise shall
offer for sale any food that is
unfit for human consumption.
(2) No person shall sell any food
which is not of the nature,
substance or quality demanded by a
customer (for example a request
for bread and butter shall be met
strictly; the customer shall not
be supplied bread and margarine or
bread with a mixture of butter and
margarine without his prior
consent).
(3) Where the standard in respect
of any food has been prescribed by
any law for the time being in
force that food shall not be sold
or offered for sale unless it
complies with that standard.
Regulation 38Food Hygienic.
(1) Any premises used for the
purpose of a catering enterprise
shall be kept clean and tidy.
(2) No food shall be exposed to
the risk of contamination.
(3) Washing facilities including
soap, nail-brushes and clean
towels shall be provided for
employees.
(4) Any article or equipment used
in the handling or service of food
shall be such that it can easily
be kept clean.
Regulation 39Interpretation.
In these Regulation unless the
context otherwise requires
accommodation enterprise" means
any commercial enterprise which
provides accommodation only or
accommodation and food, but does
not include any rest-house or club
or similar establishment owned or
operated by a firm, company,
corporation or other organization
for the use of its staff or
residents.
Board means the Ghana Tourist
Board;
Catering enterprise means any
commercial enterprise which
provides food or refreshment for
consumption on the premises, such
as a restaurant, cafι, cafeteria,
snack bar, snack counter,
refreshment kiosk, tea room,
outside catering service or club
but excludes professional,
departmental or works premises
maintained for the use of
employees of that undertaking or
any establishment where food or
drink is served only to persons
who reside or board there;
inspector means any person so
designated and authorised by the
Board in writing signed by the
Executive Director or his
authorised agent:
operator means the owner of an
accommodation or catering
enterprise.
Regulation 40Commencement.
These Regulations shall be deemed
to have come into effect on the
1st day of June 1979.
SCHEDULES
FIRST SCHEDULE
(Regulation 2 (3))
FORM ACCN/ENT R1
FOR OFFICE USE
CATEGORY
....................
APPLICATION FOR
ACCOMMODATION/CATERING ENTERPRISE
LICENCE
1. Enterprise
(1) Name of Applicant.........................................................................................................
(Block capitals)
(2) Name of Establishment...................................................................................................
(3) House No./Plot No..........................................................................................................
(4) Street/Road
..................................................................................................................
(5) Location
...................................................................................................
(6)City/Town...................................................................................................................
(7) Distance from Centre of Town......................................................................................
(8) Postal Address.........
..............................................................................................
(9) Telephone No.
..............................................................................................
(10)
Bankers......................................................
....................................................
2. Management and Staff
(1) Manager's Name in full
................................
(Block capitals)
(2) Age......
(3)
Nationality
.....................................................
(4) Qualifications (attach photo
copies of certificates)
(a)
Professional
..
..........
.
..
.
.
...
(b)
Other
....
............................
....
....
(c)
Experience
.
...................................................
....................................................
(d) Professional Associations of
which Manager is a member
....
(5) If enterprise a partnership,
give full names and addresses of
all partners.
(i)
..
...
(ii)
(iii)
....
(iv)
..
(6) If enterprise a limited
liability company give full names
and addresses of directors.
(i).
(ii)
.......
....
(iii)
....
(iv)
(7) If enterprise owned by a sole
proprietor give full name and
address of proprietor
.
...
.
...
(8) Total number of Staff
(a) Trained
..
(b)
Untrained
..............................
...............
.
3. Accommodation
(1) Bedrooms
Single
a Double
b Suite
c Chalet Total for a, b
and c
Number of Rooms . . .
. .
.
Number of Beds . . .
. .
.
Number of Airconditioners
.
.
Number of Fans . . .
. .
.
Number of Private
Toilets .
.
Number of Common Toilets .
.
Number of Private Baths .
. .
.
Number of Common Bath .
.
Number of Private Shower-
rooms
Number of Common Shower-
rooms
Number of Telephones and
Extensions
(2) Public Rooms
(a) Reception or
Lobby
..
..
Dimensions................................................................................
(b) No. of
Restaurants
...
.......
Dimensions.......................................................................
(c) Total Seating Capacity
................................................................
(d) No. of
Bars
......
Dimensions........................................................................
(e) Total Seating Capacity
..................
(f) No. of Public Toilets:
(i)
Ladies
(ii) Gentlemen
......................................................................
(g) No. of Public Bath-rooms:
(i)
Ladies
..
(ii)
Gentlemen
...................................................................
4. Tariffs
Single Room Double
Room Suite Chalet
’ ’ ’
’
With Breakfast . . . .
. . .
.
Without Breakfast . . .
. .
.
Full Board . . .
. . . .
.
5. RestaurantsProvision of Food
(a) State available Food Service
(Breakfast, Lunch, Supper,
Snacks)*
(b) Attach a copy of current Menu
Breakfast Lunch
Supper
Snacks
Minimum Rate (in ’) . . .
. .
.
Service Charge (in %) . . .
. .
.
Hours of Service . .
. . .
.
(6) Bars
(1) Number of Bars
(2) Dimensions
(3) Seating Capacity
..
.............................
................
(4) Types of Bars (terrace,
cocktail lounge, etc.)
...
..............................
.........
....
(5) Flooring
...............................
.................
*Delete as necessary.
(6) Interior Dιcor
.............................................
(7) Ventilation (natural, ceiling
fans, air-conditioner
....
............................
...........
....
(8) Opening Hours
............................
....
7. List the sports, games and
entertainments provided or
available nearby.
8. List other facilities provided,
e.g. swimming pool, transport.
9. I hereby apply for a licence to
run an accommodation or catering
enterprise particulars of which
are set out above. I declare that
the information given in this
application is true and complete
in all respects.
Date
.........................
............................
................................
.
Signature
............................
.......................
Designation
____________________
All information given on this form
is regarded as confidential.
SECOND SCHEDULE
(Regulation 2 (4))
SCALE OF FEES
NO. OF ROOMS CATEGORY
A B
C
1-74 . . . .
Hotels, Inns, Motels Catering
Rest Houses, etc. Rest Stops
Restaurants
’
150.00 ’
150 flat ’
120 flat ’
120 flat
75-99 . . . .
200.00
100 plus . . . .
250.00
THIRD SCHEDULE
(Regulation 2 (6))
(For Office Use)
Category:....................................................
Licence
No.................................................
ACCN/ENT: L.2
(ii) Boxes provided are to
indicate:
*Availability of
facility
A/ To be
filled
Yes or No
*Standard
S/ as related
to Mandatory Minimum
Requirements to be filled.
Good, Satisfactory, Poor,
unacceptable as appropriate.
(iii) Where the record does not
require a Yes or No answer
What or Type of facility available
should be recorded e.g.
Ventilation. Poor because of
position of windows OR Table tops:
Formica and scrubbed wood, OR
Flooring: P.V.C. tiles with rugs,
etc.
(iv) Comment: Any further
clarification, or impression, or
indications of real effectiveness
to be stated here. E.g.,
Ventilation: Air-conditioning
installed but atmosphere is stale.
Name of Enterprise
...
.
Address
.......
Location
...
...
Telephone
........
(a) The Building
1. Floors above ground
2. Lifts
Maintenance:
3. Chalets
4. Annexes
5. Other constructions
Comments:
(b) First Impression
(1) State of Care: i.e.
cleanliness, tidiness, repair,
shine
(2) Alertness: i.e. manner of
reception: professionalism
(3) Guest Comfort: i.e. provision
of amenities: quality luxury.
Comments:
(c) Public areas
1. Entrance: clarity
S/
doorman A/
porter
A/
2. Front Desk:
A/
Location S/
Size
S/
Equipment
Register
Phone
Safe Deposit
Keys, letter Rack
Postal Facilities
No. of Duty ClerksFull time:
Part time:
Languages Spoken
Luggage Room:
Comments :
3. Foyer/Lobby:
A/
Dimensions
....
.
Shops A/ Bank
A/ Cash Desk A/
Hawking A/
Coiffeurs A/
Telephone A/
Newstand A/ Sitting
Area A/
Dιcor
Flooring
Curtains
Chairs
Side Tables
Ashtrays
Lightingnatural/
fitted
Degree of comfort in Foyer/Lobby
State of care of Foyer/Lobby
Toilet: Ladies A/
Gentlemen A/
Comments:
4. Passages, Corridors
Flooring
Lightingnatural/
..fitted
Ventilation: Fan, air
conditioning, natural
State of care of passages and
corridors.
Comments:
(d) Private Areas
1. Bedrooms
Beds: Mattresses
S/ Pillows S/
Counterpane
A/ Beside
Lamp A/ Bedside Switch A/
Dιcor:
Flooring
Draperies
Chairs
Mosquito screening or netting
Drinking water and glass, etc.
Ashtrays
Waste Paper Container
Writing Desk A/
Dressing Table and Stool or
Chair A/
Dressing Mirror or Dressing
Table A/
Wardrobe or Hanger A/
Chest of Drawers or Shelving A/
Cleaning and Servicing of bedrooms
and equipment
Lightingnatural/
fitted
Ventilation: fan, air
conditioning, natural
Ceiling: Sound
Light (Drapes)
Telephone A/
Radio
Television
Call Bell
Toilets Attached
Shower or bath
Towels:
Soap dish
A/ Soap
W.C.
Toilet paper
Waste paper container
Running water (Hot or Cold)
Hand Basin
Hand Basin Mirror A/
Drinking Glasses A/
Electric Shaving Socket A/
2. Common Toilets
Flooring
Walls
Towel Rail A/
Clothes Hangers A/
W.C. Bowl and Seat
Foot Mat
3. Common Baths
Baths
Bath rug or mat
Water (Hot or Cold) A/
Grip
Electric Shaving Socket A/
Bidet
Mirror and shelf
Clothes Hangers A/
4. Common Shelves
Water (Hot or Cold)
Bath rug or mat
Clothes Hangers A/
Comments:
5. Guest Lounges
Reading Room A/
Terrace Bar A/
Bar Lounge A/
State of care of guest lounges:
Comments:
6. Bar A/
Capacity
Hours
open
.
Dimensions
Chairs A/
Tables A/
Cellar A/
Stocks A/
washing-up A/
Waiter Service A/
Lighting-natural/
fitted
Ventilation: Fan,
air-conditioning, natural
State of care of Bar and
equipment:
As part of Dining Room
A/
Dimensions
.
Separate entrance provided? A/
Comments:
7. Dining
Restaurant A/
Parking
space A/
Separate Bar
A/ Doors A/
Capacity
Tables A/ Table
spacing A/
Chairs A/
Cellar A.
Quantities of
crockery
glasses
cutlery
linen
Waiter service A/
Number of waiters
Training
Appearance
Menu Card or List A/
Breakfast Hours
.
Lunch Hours
..
Supper Hours
.
Lightingnatural/
.
futted
Ventilation: Fan, air
conditioning, natural
State of care of Dining Room and
equipment.
Comments:
8. Kitchen
Flooring
Walls
Lightingnatural/
..fitted
Ventilation
State of care of kitchen
Type of stove
Preparation surfaces:
Boardssavoury A/
Sweet A/
Meat Blocks
Table Tops
Source of Water
Drainage
Washing-up area
Storage: Dry A/
Type:
Wet A/
Type:
Waste Disposal
Protective clothing
Facilities for staff hygiene
Comments:
9. Grounds
Extent
Drainage
Terraces
Gardens
Parking
Access to public highway
State of care of grounds.
E. General
1.
Services
Yes No.
Reception
Messages
Mails
Bell hop
Room service
Meals hours
Laundry
Night porter
Elevator
Paging
Medical facilities
Comments
2. The Premises:
Suitability
Ventilation
Space and Movement
Noise
Privacy
Accessibility
3. Amenities
Radio
Television
Games
Dances
Entertainment
Swimming Pool
Beach
Secretarial
Conference
Transport
Facilities
4. Stores :
Linen
Yes No.
Food Items
Cleaning Equipment
Refreshment
Fire fighting Equipment
(f) Conclusions
1. Management staff attending
inspection:
.
.
.
.
2. Inspected on :
..
by (1)
(Signature)
......
(2)
(Signature )
...
.
Date :
..
(3) Report of City Engineer or
appropriate Local Government
Authority:
(4) Report of Environmental Health
Officer:
(5) Administrators
Recommendations:
(6) Chairmans Comments:
Signature
..
Date
.
FOURTH SCHEDULE
(Regulation 12 (1))
HOTEL OR LODGING REGISTER
Surname (Block
Letters)
Other
Names
Nationality
.....
Passport No. (If not
Ghanaian)
.
..
Date of
Birth
...
Profession
..
......
Permanent
Address
If Travelling with Family
Wifes Name No. of
Children
Under 15yrs. Over 15
yrs.
Date of Arrival in
Ghana
......
Proposed Date of Departure from
Ghana
..
..........
Signature of Visitor
For Hotel Staff Only
Room No. Name of
Establishment Check
in Check out
Date
. Date
...
Time
Time
...
.
Signature of Hotel Official
FIFTH SCHEDULE
(Regulation 33 (2))
STAR SYSTEM OF CLASSIFICATION OF
HOTELS: ADDITIONAL REQUIREMENTS
One-Star Hotel
1. The Building
(a) The hotel may occupy a whole
building or part thereof.
(b) The hotel shall have at least
ten properly furnished bedrooms.
(c) Each bedroom shall have a
hand basin with running water.
(d) The floor of the bedrooms
shall have at least linoleum
covering.
(e) Each bedroom shall be
adequately lighted and each bed
shall have a separate bedside
electric switch.
(f) The hotel shall have a
suitably-equipped lounge or lobby
with toilets and hand basins for
guests.
2. Service
(a) The reception shall have a
safe for the custody of valuables
of guests.
(b) The reception shall have
postal facilities.
(c) The hotel shall have a
telephone booth for the use of
guests.
(d) The hotel shall provide at
least breakfast and snacks.
(e) The hotel shall provide a bar
service.
Two-Star Hotel
Subject to the following
requirements a Two-Star Hotel
shall have the facilities
specified for a One-Star Hotel:
1. The Building
(a) The lounge or lobby shall be
provided with carpets, and the
floor of all other rooms shall
have P.V.C. tiles.
(b) Each bedroom shall have a
radio or a rediffusion box.
(c) The hotel shall have a central
telephone switch board, and each
bedroom shall have a telephone for
internal and external calls.
(d) At least forty per centum of
the bedrooms shall have private
bathrooms or shower and toilets;
the rest shall be provided for in
the manner specified for a
One-Star Hotel.
(e) The hand basins shall have hot
and cold water.
2. Service
(a) The hotel shall provide
laundry service.
(b) The hotel shall have a
suitable restaurant on the
premises.
(c) The reception shall have a
front desk.
(d) The hotel shall provide
breakfast, lunch and supper.
(e) The hotel shall provide at
least fifteen-hour room service.
Three-Star Hotel
Subject to the following
requirements a Three-Star Hotel
shall have the facilities
specified for a Two-Star Hotel:
1. The Building
(a) The hotel shall occupy a
whole building.
(b) The floors shall be terrazzo
finished and shall have good
quality carpets.
(c) Each bedroom shall have a
private bath, shower and toilet.
(d) The bedrooms shall be
insulated from noise.
(e) The furniture and fittings
shall be of a high quality.
(f) The hotel shall have a
cocktail lounge.
(g) The hotel shall have
air-conditioning with controls in
the individual apartments and
rooms.
2. Service
(a) Each guest shall be supplied
daily with fresh bed linen and two
towels one of which shall be bath
size.
(b) The hotel shall have
facilities for the exchange of
foreign currency and travellers
cheques.
(c) The hotel shall provide at
least eighteen-hour room service.
(d) The hotel shall have medical
services available on call.
(e) At least seventy-five per
centum of the following staff
shall be of professional level and
the number shall be commensurate
with the size of the hotel:
Executive Staff
Kitchen and Restaurant Staff
Bar Staff
House-keeping Staff
Front Office Staff
Four-Star Hotel
Subject to the following
requirements a Four-Star Hotel
shall have the facilities
specified for a Three-Star Hotel:
1. The Building
(a) Double bedrooms shall be at
least 6m2 and single bedrooms
shall be at least 4m2.
(b) The furniture and fittings
shall be of a very high quality.
(c) The hotel shall have lounge
facilities capable of
accommodating at least fifty per
centum of the guests.
(d) The hotel shall have a
television room, and extra sets
available for hire by guests.
(e) The hotel shall have a
reception desk with a Porters
Lodge.
2. Service
(a) The hotel shall have banking
facilities.
(b) The hotel shall provide
credit card services.
(c) The hotel shall have a
swimming pool.
(d) The hotel shall provide
express laundry service.
(e) The hotel shall provide a
twenty-four hour kitchen and room
service.
(f) The hotel shall have a duty
nurse.
(g) The hotel shall have
facilities for hair dressing.
(h) The hotel shall have
available a car hire service.
FIVE-STAR HOTEL
Subject to the following
requirements a Five-Star Hotel
shall have the facilities
specified for a Four-Star Hotel:
1. The Building
(a) The hotel shall have
apartments with private sitting
rooms.
(b) The interior decoration,
furniture and fittings shall be of
the highest standard.
2. Service
(a) Each apartment shall have a
refrigerator stocked with both
alcoholic and non-alcoholic
beverages and provisions.
(b) Each apartment shall have a
television set.
(c) The hotel shall have a garage
for servicing.
(d) The staff at the front desk
shall speak more than one
international language.
REV. COL. K.A. QUASHIE
Commissioner for Trade and Tourism
Date of Gazette Notification: 29th
June, 1979
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