Guideline for Green Hotel

8/3/2019 Guideline for Green Hotel

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INDEX

MINIMUM REQUIREMENTS FOR STAR RATING OF TOURISTACCOMMODATION PREMISES

1. QUALITATIVE AND AESTHETIC REQUIREMENTS 4

2. COMMON AREAS 5 - 12

2.1 Reception Area (hall, lounge, lobby,main entrance, facilities for the disable (OKU))

2.2 Bar2.3 Fine Dining Room / Restaurant / Breakfast Room2.4 Banquet / Conference Hall2.5 Restaurants2.6 Outdoor Area / Indoor Area2.7 Entertainment / Recreation / Sports2.8 Sanitary Installation for Common Areas

2.8.1 Public Toilets for the Disabled (OKU)2.9 Dustbins2.10 Thermal Conditions for Common Areas2.11 Public Telephone

2.12 Lifts2.13 Corridors2.14 Corridors Precautions

3. BEDROOM REQUIREMENTS 12 - 183.1 Minimum Size of Bedrooms3.2 Bedroom Furniture and Fittings3.3 Electrical Equipment3.4 Bedroom Windows3.5 Bedroom Doors3.6 Thermal Conditions in Bedrooms, Ventilation3.7 Ventilation in Rooms3.8 Bedrooms Communication System

3.9 Audio - Visual Installations in All Categories3.10 Drinking Water in Bedrooms3.11 Information Materials in Bedrooms3.12 Stationery in Bedrooms3.13 Sound-ProongforBedrooms3.14 Suite3.15 Sanitary Installation for Bedrooms3.16 Water Hose3.17 Bed Linens, Towels3.18 Room for the Disabled (OKU)

4. SERVICES 19 - 234.1 Food and Beverage Services4.2 Front Desk Service

4.2.1 Safety Deposit Box4.2.2 Left-Luggage Facilities4.2.3 Foreign Exchange

4.2.4 Business Centre4.2.5 Internet Access Services4.2.6 Credit Card Facilities4.2.7 Tourism Service

4.3 Shopping Arcade4.4 Laundry & Valet Service4.5 Medical Service4.6 First Aid Facilities

5. SAFETY STANDARDS AND HYGIENE 24 - 255.1 Fire, Electricity and Other Safety Facilities, Security5.2 Emergency Power Supply

5.3 Kitchen5.4 Separate Compartment5.5 Food Protection5.6 Refuse5.7 Insect and Vermin Protection

6. STAFF 26 - 276.1 Number of Staff6.2 Employment6.3 QualicationofTheStaff 6.3.1GeneralQualication

6.3.2 Language6.3.3 Mode of Greeting

6.4 Staff Uniform

6.5 Medical Examination6.6 Staff Facilities

6.6.1 Sanitary Installations6.6.2 Rest Area & Changing Rooms6.6.3 Staff Canteen

6.7 Surau6.8 Staff Training (HRDF)

7. MANAGEMENT 27

8. MINIMUM ROOM RATES 27


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INDEX

MINIMUM REQUIREMENTS FOR STAR RATING OFAPARTMENT HOTEL

1. APARTMENT REQUIREMENTS 31 - 351.1 Minimum Size of Apartment Unit1.2 Apartment Furniture and Fittings

(a) Built In Kitchen / Cooking Facilities1.3 Electrical Equipment1.4 Bedroom Windows1.5 Main Entrance1.6 Thermal Conditions and Ventilation in Apartment Unit1.7 Ventilation in Rooms1.8 Apartment Communication System1.9 Audio - Visual Installations in Bedrooms1.10 Drinking Water in Bedrooms1.11 Information Materials in Bedrooms1.12 Stationery in Bedrooms1.13 Sound-ProongforBedrooms1.14 Sanitary Installation for Bedrooms in Apartment Unit

1.15 Water Hose1.16 Bed Linens, Towels Quality1.17 Room for the Disabled (OKU)

2. SERVICES 36 - 382.1 Food and Beverage Service2.2 Housekeeping Services2.3 Front Desk Services

2.3.1 Safety Deposit Box2.3.2 Left Luggage Facilities2.3.3 Foreign Exchange2.3.4 Business Centre2.3.5 Credit Card Facilities2.3.6 Tourism Service

2.4 Laundry & Valet Service2.5 Medical Service2.6 First Aid Facilities

3. COMMON AREAS 38 - 433.1 Reception area (hall, lounge, lobby

main entrance, facilities for the disabled (OKU))3.2 Bar3.3 Dining Room / Restaurant / Breakfast Room /

Residents Lounge

3.4 Restaurant3.5 Outdoor Area / Indoor Area3.6 Entertainment / Recreation / Sports3.7 Sanitary Installation for Common Areas

3.7.1 Public Toilets for the Disabled (OKU)3.8 Dustbins3.9 Thermal Conditions for Common Areas3.10 Public Telephone

3.11 Lifts3.12 Corridors3.13 Corridors Precautions

4. QUALITATIVE AND AESTHETIC REQUIREMENTS 445. SAFETY STANDARDS AND HYGIENE 45 - 465.1 Fire Electricity and Other Safety Facilities5.2 Emergency Power Supply5.3 Kitchen5.4 Food Storage

5.4.1 Refrigeration

5.4.2 Separate Compartments5.5 Food Protection5.6 Refuse5.7 Insect and Vermin Protection

6. STAFF 476.1 Number of Staff6.2 QualicationoftheStaff 6.2.1GeneralQualication

6.2.2 Language6.2.3 Mode of Greeting

6.3 Staff Uniform6.4 Medical Examination of Staff

6.5 Staff Facilities6.5.1 Sanitary Installations6.5.2 Rest Area & Changing Rooms

6.6 Surau and Kiblat Signs6.7 Staff Training (HRDF)


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INDEX

MINIMUM REQUIREMENTS FOR ORCHID RATING OF TOURISTACCOMMODATION PREMISES

PAGEA. CLEANLINES AND HYGIENE STANDARD 51 - 52

A.1 DustbinsA.2 Sanitary Installation / ToiletA.3 Health Awareness MessageA.4 KitchenA.5 RefuseA.6 Insect and Vermin Protection

B. BUILDING SAFETY AND GUEST SECURITY 53B.1 CorridorsB.2 Fire Security and Safety FacilitiesB.3 Emergency Power Supply

C. FACILITIES AND SERVICES 54

C.1 Reception AreaC.2 Public ToiletC.3 Thermal Conditions for Common AreasC.4 Public TelephoneC.5 Lifts / ElevatorsC.6 Front Desk ServicesC.7 Taxi ServiceC.8 Tourism InformationC.9 First Aid Facilities

D. BEDROOM REQUIREMENTS 55 - 57D.1 Minimum Size of BedroomsD.2 Non Smoking Room

D.3 Bedroom FurnitureD.4 Bed Linens, TowelsD.5 Bedroom WindowsD.6 Bedroom DoorsD.7 Sound-ProongforBedroomsD.8 Thermal Conditions in BedroomsD.9 Bedrooms CommunicationD.10 Drinking Water in BedroomsD.11 Information MaterialS in BedroomsD.12 Kiblat Sign in Bedrooms

E. STAFF 57E.1 Mode of GreetingE.2 LanguageE.3 Number of StaffE.4 Citizenship

E.5 Quality of Staff


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Green Hotel

Green Hotel is a hotel which is environmentally-friendly and adopts energy conservation measures.

Apartfromthestarandorchidclassications,hotelsthatscoreshighincriteriarelatedtoenvironment

conservation can also be rated as Green Hotel. The criteria is adopted from the ASEAN Green Hotel

Standards.

ASEAN Green Hotel Award

At the ASEAN level, ASEAN Green Hotel Award was introduced in the year 2008. It is a recognition

giventohotelswhichfulllsthestandardsagreeduponbytheASEANNationalTourismOrganizations.

Each ASEAN Member States are to nominate hotels that meets the standards to be conferred the

ASEANGreenHotelAward.Awardedhotelsareencouragedtocontinuouslypracticeandfulllthe

required criteria in order to retain the award.

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Criteria Requirement Max. Point

1 The use of local and environmentally friendly products for hotel operations e.g. Handicraft 10

2.1 Green / Environment Awareness Message Posters / pamphlets on environmental awareness to be displayed.

Smoking area(s) to be made available.

10

2.3 Recyclable material placemat (of suitable quality of material) where possible. 10

2.6 Hoteliers are encouraged to implement Gray Water Policy

-Recycling waste water from the kitchen, bathrooms sinks and showers / tubs, laundry sinks and tubs, and washing machines(clothes and dish) where only non-polluting, biodegradable soaps are used. Using it to water gardens and landscaping

10

2.7 Creation of activities in promoting culture, traditional performance and local ways of life are to be encouraged

Local artists are to be given priority to perform in the hotel

Encourage the practice of noise control program

10

2.8

Should be clean & in good running order, have washing facilities with water saving technique

The use of press (water-saving) water hose

Sufcientsupplyoftoiletpaper(madefromrecycledmaterial),cleantowelsandhotairdrier.

Public toilets should be labeled according to gender

Advisable to use bio-degradable Liquid dispenser shampoo

Sanitary paper towel disposal facility.

10

2.9 Use of separate waste bins (brown / blue / orange) for recycling purposes (Glass / paper / plastic / aluminum) 10

2.10 Regular monitoring and maintenance to ensure the air quality 10

2.12 Encourage to have Smart Elevators / Lift (Energy-saving) 10

3.2 Beds with clean linen, blankets, clean pillows and mattresses; (to be changed upon request for the same guest(s))

Encourage to provide a special waste with different colors and different labels for recycling purposes, and separate waste binswith labels for recycling purposes

Fridge (Local brand product / food and beverages) to be made available;

10

Green Hotel Grading Scheme for Hotel and Apartment Hotel

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3.3 Use energy - saving equipments or appliances 10

3.6 Regular monitoring and maintenance of air conditioning system to ensure the quality of air 10

3.12 Writing materials to be provided (use of recycled materials) 10

3.16 Used of water saving technique e.g. sensor water hose / press water hose 10

3.17 Encourage the practice of Sheet and Towel Reuse Programme 10

4.1 Local brand food and beverages to be provided. Local fruits / organic food products to be made available 10

4.2 Encourage transportation arrangements Shuttle Services using NGV 10

4.4 Discourage use of harsh or harmful-to-people chemicals or cleaning styles that includes not using perfumed or scentedlaundry supplies, carpet cleaners, cleaning supplies, or air fresheners.

10

5.1 Installation of meters / equipments to monitor and control energy consumption 10

5.3 Provision of clear signs for toxic substances

Regular inspection, cleaning and maintenance for storage in order to avoid leakage of toxic gas chemical substances.

Food storage should be labeled accordingly.

Green/ Environment Awareness Message - Posters / pamphlets on environmental awareness to be displayed

10

5.6 The use of separate waste bin for recycle purposes 10

5.7 Encourage to use Environmental Pest System (ECO Safe System) - botanically based 10

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6.4 Frontlinestaff inhotels/ resorts shouldwearclean,comfortableandpracticaluniformsthatreectdesignsofthe local/Malaysian culture and tradition and requirements of the hotel line with international standards.

10

6.8 Staff Training All staff must be sent for continuous hospitality and environmentally awareness management training withcertication.

10

7. Provision of training on Environmental Awareness

Educate both guests & staffs looking at their website about the green actions they take and why those actions are important,as well as encouraging others to take their own green actions.

Encourage to organise monthly campaign on environmental awareness program (waste reduction, reuse, recycling, wasteseparation and compositing program)

Donating to charity (sheets, towels, table linens, furniture, carpeting, window coverings, appliances and bedspreads that areno longer useable or useful to the property. (Corporate social responsibility)

10

No. of questions: 10 Max point: 30

90% and above: Green Hotel

Calculation:

250

x 100

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A1 Use of separate waste bins with labels for recycling at exit centre area. 3

A2 Use bio-degradable liquid soap / shampoo dispenser 3A3 Green / Environment Awareness Message 3

A5 Use of separate waste bins (brown/blue/orange) for recycling purposes (Glass / paper / plastic / aluminum) 3

A6 Use of ECO safe or botanically based pesticides 3

B2 Installation of meters / equipment to monitor and control energy consumption. 3

C2 Use of biodegradable liquid soap dispenser at toilet. 3

D3 Provision of the elements of Malaysian Batik and local (Malaysian) decoration 3

D4 Introducing sheets and towel re-use program to reduce usage of water detergent and energy consumption (To be changedupon guests request for the same guest).

3

E5 StaffTrainingAllstaffmustbesentforcontinuoushospitalityandenvironmentalawarenesstrainingwithcertication. 3

No. of questions: 10 Max point: 30

90% and above: Green Hotel

Calculation:

30

x 100

Green Hotel Grading Scheme for Orchid Rating

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MINIMUM REQUIREMENT FOR

STAR RATING OF HOTEL

(Kelayakan Minimum Untuk Taraf Bintang Hotel)


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MINIMUM REQUIREMENTS FOR STAR RATING OF HOTEL


Star Marks

5 9 -10

4 7 - 8

3 5 6

2 3 4

1 1 2

2


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NO. CRITERIANO. OF

QUESTIONSMAX. POINTS WEIGHTAGE %

CALCULATINGFORMULA

1.

2.

3.

4.

5.

6.

Qualitative and Aesthetic Requirement

Common Areas

Bedroom Requirement

Services

Safety Standard and Hygiene

Staff

2

15

18

13

8

12

20

150

180

130

80

120

10%

20%

20%

25%

10%

15%

(____ x 10) =

20

(____ x 20) =

150

(____ x 20) =

180

(____ x 25) =130

(____ x 10) =

80

(____ x 15) =

120

TOTAL :

100

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NO. CRITERIA ONE-STAR TWO-STAR THREE-STAR FOUR-STAR FIVE-STAR

1. QUALITATIVE AND AESTHETIC REQUIREMENTS(The function and aesthetic are based onall equipment i.e. furniture, soft furnishing,decoration and bathroom, sanitary ware andftting)

NOTE: Safe refers to all the legal requirementsforsafetye.g.CerticateofFitness.

Function: Use of space, seating, capability,trafcow,operationalneeds.

Colour:Reectionanduseoflights,colour scheme and combination

Aesthetic: Style character emphasis(design feature)

Ambience: To create an aestheticallypleasing environment andcondition which encouragea suitable atmospherecomplementary to style of service

Safe, functional.Standard qualityand well maintained

Safe, functional,good quality andwell maintained

Safe functional,

very good

quality and wellmaintained and of

good taste

Local and

appropriate

decoration in

common areas

Safe, functional,

excellent quality

and taste and wellmaintained

Local appropriate

decoration in

common areas

Local decoration in

bedrooms

Safe, functional,

highest quality

and taste and wellmaintained

Local appropriate

decoration in

common areas

Local decoration

in bedrooms

The use of local and environmentally friendly products for hotel operations e.g. Handicraft

*Green Hotel: Hotels using energy and other resources in environmentally responsible ways

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2. COMMON AREAS

2.1 RECEPTION AREA(hall, lounge, lobby, main entrance,facilities for the disabled (OKU))

1.Reception arewith sitting facilitiesfor at least 2persons

2. Facilities for thedisabled

1.Reception arewith sittingfacilities for atleast 2 persons

2. Facilities for thedisabled

1. Well appointed

reception

hall/ lounge,commensurate

to the size of

hotel.

2. Suitable main

entrance with

special

provisions for the

disabled.

1. Well appointed

& well

decoratedspacious

lobby/ lounge,

commensurate

to the size of

hotel with sitting

facilities.

2. Suitable main

entrance with

special provision

for the disabled.

1. Well appointed

& well

decoratedspacious lobby/

lounge reading

and writing area,

commensurate

to the size of

hotel.

2. Having a

suitable main

entrance with

special

provisions for the

disabled.

Green/ Environment Awareness Message - Posters/ pamphlets on environmental awareness to bedisplayed

Smoking area(s) to be made available

2.2 BAR Not compulsory Not compulsory Wherever permissible by law,there should be abar.

Whereverpermissible by law,there should be aseparate bar withan atmosphere ofcomfort.

Whereverpermissible bylaw, there shouldbe an elegantseparate bar withan atmosphere ofcomfort and luxury

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2.3 FINE DINING ROOM / RESTAURANT /BREAKFAST ROOM

Not compulsory Not compulsory Clean, well

equipped and well

maintained dining

room/ restaurant,

size in proportionto hotel capacity

serving breakfast,

lunch and dinner.

1. Clean, wellequipped andwell maintaineddining room/restaurant;

2. Breakfast, lunch& dinner servedwith varied choiceof beverages;

3. High standard oflocal decoration,furniture andservice;

4. Good quality ofF&B Linen

- napkin- table cloth *- table skirting- green felt (if

there are recycledmaterials, evaluatorwill consider givingbetter marks

5. F&B Items- glass ware

-cutlery/atware- table seating

- China ware

1. Dining room/

restaurant with

capacity to serve all

hotel guests as and

when required;

2. Specialty restaurant

& private dining

rooms available;

3. Excellent standard

with regards to

cuisine (quality and

variety) choice of

wines & other

beverages, decor,

furniture & service;

4. F&B Linen

- napkin

- table cloth *

- table skirting

- green felt;

(if there are

recycled materials,

evaluator will

consider giving

better marks)

5. F&B Items- glass ware

-cutlery/atware

- table seating

- China ware

*Recyclable material placemat (of suitable quality of material) where possible

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2.4 BANQUET / CONFERENCE HALL Not compulsory Not compulsory Meeting rooms

facility available

for at least 20

people. Prayer

room available

Banquet/

conference hall

with adequate

conference

facilities andservices. Prayer

room available.

Banquet/

conference hall

with complete

conference

facilities ofinternational

standards. Prayer

room available.

2.5 RESTAURANTS All Categories: - Restaurants serving halal and non-halal food separate kitchen, storage facilities,washing facilities, utensils and equipments.

- Subject to JAKIMs requirement / Department of Health or Hygiene

2.6 OUTDOOR AREA / INDOOR AREA Not compulsory Not compulsory At least a wellappointedrelaxation area forhotel guests

A common outdoorarea or a spaciouscommon terraceto create anatmosphere of

comfort.

A commonoutdoor areasuch as garden, aroof garden or aspacious common

terrace to createan atmosphere ofcomfort.

*Hoteliers are encouraged to implement Gray Water Policy

- Recycling waste water from the kitchen, bathrooms sinks and showers/tubs, laundry sinks and tubs, andwashing machines (clothes and dish) where only non-polluting, biodegradable soaps are used.

- Use recycle water to water gardens and landscapes.

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2.7 ENTERTAINMENT / RECREATION /SPORTS

At least a Radio/ TV in common areas Music and TV

made available

and a corner for

indoor games

facilities.

1. Swimming pool foradult & children.

2. Swimming poolis attended by

qualiedlifeguard for pools(more than 4.5 ft)and poolattendant forshallow pool.

3. Recreation health clubgymnasium/sauna andfacilities (outdoorand indoor)

4. Creationof activities inpromoting cultureand traditionalperformance andlocal waysof life are to beencouraged

5. Local artists are tobe given priorityto perform in the

hotel

1. Swimming pool for

adult & children.

2. Swimming pool is

attended byqualiedlifeguard

for pools (more

than 4.5 ft) and

pool attendant for

shallow pool.

3. Recreation

health club

gymnasium / sauna

and facilities

(outdoor and

indoor).

4. Creation of

activities in

promoting culture

and traditional

performances and

local ways of life

are to be

encouraged

5. Local artists are to

be given priority to

perform in the hotel

Encourage the practice of noise control program

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2.8 SANITARY INSTALLATION FOR COMMONAREAS

1. Public toilets (separate for ladies & gentlemen) for guestsnear common areas.

2. Should be clean & in good running order, have washing

facilities with water saving technique

3. The use of press (water-saving) water hose

4.Sufcientsupplyoftoiletpaper(madefromrecycled

material), clean towels and hot air drier.

5. Public toilets should be labeled according to gender

1. Public toilets (separate for ladies &gentlemen) for guests near commonareas.

2. Should be clean & in good runningorder, have washing facilities withwater saving technique

3. The use of press (water-saving) waterhose

4.Sufcientsupplyoftoiletpaper(madefrom recycled material), clean towelsand automatic hot air drier.

5. Advisable to use bio-degradableLiquid dispenser shampoo

6. Sanitary paper towel disposal facility.

7. Public Toilets to be labeled.

2.8.1 Public toilets for the Disabled (OKU) All Categories: Public toilets for the disabled should be provided.

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2.9 DUSTBINS All Categories:1.Nodryliquidrefuseorlthofanysortshallbepermittedtobedepositedinanypartof

the hotel except in approved pattern dustbins provided for that purpose.2. Adequate number of bins with lids to be provided.

3. All bins to be lined with plastic bags before dumping refuse into them.4. All bins to be placed at suitable area so as to prevent contamination to foodstuff.5. Bins used for food waste to be covered and placed at suitable location.6. Use of separate waste bins ( Brown/ Blue/ Orange) with labels for recycling purpose

(Glass/ Paper/ Plastic/ Aluminium)

2.10 THERMAL CONDITIONS FORCOMMON AREAS

Fan(s) for theventilation inpublic rooms.

Fan(s) for theventilation inpublic rooms.

1.Air conditionguaranteeingthermal comfortin public roomsdependingon location andsituation.

1. Centralair conditionguaranteeingthermal comfortdependingon location andsituation.

1. Central airconditionguaranteeingthermal comfortdepending onlocation andsituation.

Regular monitoring and maintenance to ensure the air quality

2.11 P UBLIC TELEPHONE At least one telephone facility for guests use located at the commonareas /reception area and/or nearby.

At least twotelephonefacilities/equivalent forguests use locatedat the receptionat the lobby ornearby.

Sufcienttelephone

facilities /CardPhone / equivalentfor guests uselocated at thereception area and/or nearby.

Sufcienttelephone

facilities/ Card Phone/ equivalent for guestsuse located at thereception area and/ornearby.

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2.12 LIFTS Lifts are to beprovided for roomssituatedveoorsor60ft and above.

Lifts are to beprovided for roomssituatedveoorsor 60ft and above.

1. Lifts areprovidedwhere thereare more than

veoorsor60ft,includingground andbasement ifpublic facilitiesare located inthe latter.

2. Lift capacity inproportionto the roomcapacity.

1. Lifts are providedwhere thereare more than

veoorsor60ft,

including groundand basementif public facilitiesare located in thelatter.

2. Lift capacity inproportion to theroom capacity.

3. Separate servicelift.

1. Lifts are providedwhere thereare more than

veoorsor60ft,

including groundand basementif public facilitiesare located inthe latter.

2. Lift capacity inproportion to theroom capacity.

3. Separate lift forstaff, serviceand Luggage.

4. Encourageto have Smart Elevators/Lift(Energy- Saving)

2.13 CORRIDORS All Categories: Corridors or other spaces outside guest room should be covered with noise absorbingmaterialandmaterialusedshouldbeofre-proof/shouldhaveareretardant

treatment.

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2.14 CORRIDORS PRECAUTIONS All Categories: 1. Corridors heading to guest rooms should be illuminated 24 hours and should be wideenoughforemergencysituations.Materialsusedshouldbeofre-proof/shouldhaveareretardanttreatment.

2. Fire safety requirements to be adhered to.

3. Equipped with communication system/overriding paging system.3. BEDROOM REQUIREMENTS

3.1 MINIMUM SIZE OF BEDROOMS

Minimum standard requirement:

a. Size : 8sq mb. Height : 2.5m

(excluding bathroom and balcony)

Single Double

8 sq m 10 sq m2.5M 2.5M

Single Double

8 sq m 10 sq m2.5M 2.5M

Single Double

10 sq m 12 sq m2.5M 2.5M

Single Double

12 sq m 14 sq m2.5M 2.5M

Single Double

13 sq m 16 sq m2.5M 2.5M

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3.2 BEDROOM FURNITURE AND FITTINGS 1. Beds with clean linen, blankets, clean pillows and mattresses; (to be changed upon request forthe same guest(s)

2. Curtains;

3. Night table;

4. Writing table;

5. Cupboard/ ward robe with hangersand shelves (or drawers);

6. Mirrors;

7. Waste basket

8. Encourage to provide a specialWaste Bag with different colors or

different labels for recycling purposesand separate waste bins with labels forrecycling purposes

2. Curtains;

3. Night table;

4. Writing table;

5. One chair andone arm chairper room;

6. Cupboard/wardrobewith hangersand shelves (ordrawers);

7. Mirrors;

8. Waste Basket

9. Encourage toprovide aspecial WasteBag withdifferent colorsor differentlabels forrecycling

purposes.

2. Curtains;

3. One Night table;

4. One table;

5. One chair and one armchair perroom;

6. Cupboard/ wardrobe with hangersand shelves (or drawers);

7. Mirrors;

8. Waste Basket

9. Encourage to provide a special WasteBag with different colors or differentlabels for recycling purposes.

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10. Luggage rack;

11. Fridge (Localbrand products

/ food andbeverages)to be madeavailable

12. All bedroomsfurnishings tobe of goodquality, andtaste and wellmaintained.

10. Luggage rack;

11. Fridge (Local brand product/ food andbeverages) to be made available;

12. Extra bed upon request;

13. Hair dryer upon request;

14. All bedroom furnishings to be of excellentquality and taste perfectly maintained;

Encourage use of the elements of Malaysian batik and local decorations.

KIBLAT SIGN IN BEDROOMS All Categories: Kiblat Sign to be displayed clearly on the ceiling of every room

Ashtray- upon request in designated smoking room / area only

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3.3 ELECTRICAL EQUIPMENT At least oneelectric socket withindication of voltagein each room

1. Electric socketwith indicationof voltage ineach room.

2. Independentlight for ceiling(in room withoutprivatebathroom) &bedside readinglight for eachguest.


2. Independentlight for ceiling& bedsidereading light foreach guest

3. Reading lampbeside onearmchair andbeside table.

4. Electronic door

Key System tobe provided inevery room


2. Independentlight for ceiling& bedsidereading light foreach guest.

3. Reading lampbeside onearmchair andbeside table.

4. Electronic door

Key System to beprovided in everyroom


2. Independentlight for ceiling& bedsidereading light foreach guest.

3. Good lightingbeside anarmchair andbesides writingtable/dressingtable.

4. Electronic doorKey System to beprovided inevery room

Use energy- saving equipments or appliances

3.4 BEDROOM WINDOWS All Categories : To adhere to bui lding code set by the appropriate authority for equipment /appliance

3.5. BEDROOM DOORS All Categories : Should have :-

(i) Lockable doors with key and latch/double locked from inside as additional security;

(ii)Eachroommustbenumberedorotherwisemarkedforeasyidentication;

(iii) Must indicate the position of the room in relation to the hotel

(iv)Materialsusedshouldbereresistant(minimumhr).

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3.6 THERMAL CONDITIONS INBEDROOMS, VENTILATION

Fan(s) forventilation in allrooms

Fan(s) forventilation in allrooms

1. Air conditionsystem inall bedroomsguaranteeingthermal comfort,depending onlocation &situation

1. Air conditioningguaranteeingthermal comfortin all bedrooms& designed sothat the guestscan regulate theroomtemperature ineach room.

1. Air conditioningguaranteeingthermal comfortin all bedrooms &designed sothat the guestscan regulate theroom temperaturein each room.

Regular monitoring and maintenance of air conditioning system to ensure the quality of air

3.7 VENTILATION IN ROOMSAll Categories: Each room shall be capable of being naturally ventilated by means which can be

controlled by the room occupants.

3.8 BEDROOMS COMMUNICATIONSYSTEM

Communicationsystem to be

provided in everyroom.





Telephone with IDDfacilities is made

available in all rooms

Telephone with IDDfacilities is made

available in all rooms.

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MINIMUM REQUIREMENTS FOR STAR RATING OF HOTELNO. CRITERIA ONE-STAR TWO-STAR THREE-STAR FOUR-STAR FIVE-STAR

3.9 AUDIO - VISUAL INSTALLATIONS IN AllCATEGORIES :BEDROOMS

Radio, TV and central music system ineach bedroom which can be controlledby the guest.

Radio, TV andcentral musicsystem in eachbedroomwhich can becontrolled bythe guest.

1. Radio in eachbedroom whichcan becontrolled by theguest.

2. Satellite TV withmin. of 4channels:-i) children

programme;i) Sports

programme;iii) min. 2 news

programmeiv) movie channel

3. InternetBroadband

Services(alloorsto be provided)

1. Radio in eachbedroom which

can becontrolled bythe guest

2. Satellite TV withmin. of 6channels:-i) children

programme;ii) Sports

programme;iii) min. 2 news

programmeiv) movie

channel

3. Internet

BroadbandServices (all

oorstobeprovided)

3.10 DRINKING WATER IN BEDROOMS Waterdispenserprovidedoneachoor Drinking water and glasses provided in each bedroom.

3.11 INFORMATION MATERIALS IN BEDROOMSAll Categories : 1. Room tariffs, and other services provided by hotel shall be prominently displayed in

each room;2.Informationonreexitguidelines,emergency,houserulesforguests,mealhoursand

charges are to be displayed where applicable

3.12 S TATIONERY IN BEDROOMS Not compulsory Not compulsory 1. Writing materials to be provided (use o f recycledmaterials)

3.13. SOUND - PROOFING FOR BEDROOMS All Categories : To adhere to the local authority standard

3.14 SUITE Not compulsory Not compulsory Not compulsory Adequate number of rooms that canbe connected andthus convertedinto a suite (withbedroom, sittingroom, privatedining room, etc).

Adequate numberof rooms that canbe connected andthus convertedinto a suite (withbedroom, sittingroom, private diningroom, etc).

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3.15 SANITARY INSTALLATION FORBEDROOMS

1. All rooms to have running water(24 hrs) with washbasin;

2. At least one common bathroomand toilet for every six rooms withoutprivate bathroom / hotel;

3. Two toilets (one for ladies and onefor gentlemen) to be provided on

everyoor;

4. The bathroom / toilet for lades &gentlemen clearly labeled.

1. All rooms withcompleteprivatebathrooms(washbasin,shower andbath and toilet);

2. Bathtub withshowerhead/ shower andrunning hot andcold water.Rooms shouldhave a dry andwet bathroomarea.

1. All roomswith completeprivatebathrooms(washbasin,shower and bathand toilet);

2. Bathtub withshowerhead/shower andrunning hot andcold water. Allrooms shouldhave a dry andwet bathroomarea;

3.Bathroomttingto

be of good quality

1. All roomswith completeprivate bathrooms(washbasin, showerand bath andtoilet);

2. Bathtub withshowerhead /shower and runninghot and cold water.All rooms shouldhave a dry and wetbathroom area;

3.Bathroomttingtobe of highestquality.

3.16 WATER HOSE All Categor ies: Water hose/bidet or other al ternatives (ladle) to be provided for ablutions.Used of water saving technique e.g. sensor water hose / press water hose

3.17 BED LINENS, TOWELS 1. Bed linen and towels should be changed for each new guest;

(Encourage the practice of Sheet and Towel Reuse Programme)

3.18 ROOM FOR THE DISABLED (OKU) All Categories: At least one room with facilities for the disabled (e.g. Lower bed, shelf, table, ramps, etc) tobe provided In accordance to OKU Act 2007

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4. SERVICES4.1 FOOD AND BEVERAGE SERVICE

1. Where thereare no restaurantsavailable abreakfast room isto be provided;

2. Room service isnot mandatory

1. Where thereare norestaurantsavailable abreakfast room

is to beprovided;

2. Room service isnot mandatory

1. Wherethere arenorestaurantsavailable

a breakfastroom is to beprovided;

2. LocalBrand Food& Beveragesservice isprovided;

3. Roomservice to beprovided.

1. Breakfast servedin rooms andin dining room/restaurant;

2. Local BrandFood &beveragesservice to beprovided;

3. Restaurants/coffeehouse offeringfood of local &internationalfare to be madeavailable;

4. Room service tobe provided

1. Breakfast servedin rooms andin dining room/restaurant;

2. Local BrandFood &beveragesservice to beprovided;

3. 24-hours roomservice must beprovided;

4. At least oneoutlet to operateminimum of 18

hours;

5. Restaurants/coffee houseoffering food oflocal &internationalfare to be madeavailable;

6. Quality crockery,cutlery andglassware to beused.

Local fruits / organic food products to be made available

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4.2 FRONT DESK SERVICES Front desk service

available.

Front desk service

available.

1. Reception area

with 24 hrs. front

desk service;

2. Paging, valet &luggage service

available ;

3. Messages

delivered to

hotel guests;

4. Encourage

Transportation

arrangements

Shuttle

Services using

NGV

1. Reception area

with 24 hrs. front

desk service;


available ;

3. Messages

delivered to hotel

guests;

4. Encourage

Transportation

arrangements

Shuttle Services

using NGV

5.Frontofcestaff

tobeprocientin

at least the

English language.

1. Reception area

with 24 hrs. front

desk service;


available ;

3. Messages delivered

to hotel guests;

4. Encourage

Transportation

arrangements

Shuttle Services

using NGV

5.Frontofcestaff

tobeprocient

in at least English

as an International

language;

6. Limousine service is

made available;

7. Hotels international

procedures might

specify that the

bellboyaccompanies

the guest to his /

her room.

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4.2.1 Safety Deposit Box Not compulsory Provided atreception/ frontofce

1. Provided atreception /

Frontofce.2. Guests have

privateaccess toboxes, like ina bank.

1. Individual safetydeposit systemProvided at thereception/ front

ofce

2. Should provideIndividual safetydeposit box/system in room

1. Individual safetydeposit systemProvided at thereception/ front

ofce

2. Should provideIndividual safetydeposit box/system in rooms

4.2.2 Left-Luggage Facilities Not compulsory Not compulsory Left-luggagefacilitiesprovided.

Left-luggagefacilities indesignated room.

Left-luggagefacilities indesignatedroom with properluggage serviceprovided.

4.2.3 Foreign Exchange Not compulsory Not compulsory Money

exchangeserviceprovided.

Money exchange

service provided.Exchange of atleast 5 majorforeign currencies.

Money exchange

service provided.Exchange of allmajor foreigncurrencies.

4.2.4 Business Centre Not compulsory Not compulsory Secretarialservicesprovided in acommonofce.

Secretarial servicesprovided in acommonofce.

Secretarial servicesprovided in aprivateofce.

4.2.5 Internet Access Services Not compulsory

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4.2.6 Credit Card Facilities Not compulsory Not compulsory Credit card

facilities available

acceptance of

at least 5 major

internationalCredit/Charge

Cards.

Credit Card facilities

available:

i) Acceptance of

major internationalCredit/Charge

Cards.

ii) Guaranteed

Reservation.

iii) Express Check-

Out and Express

Check-In for VIP

guest.

Credit Card facilities

available:

i) Acceptance of all

major internationalCredit/Charge

Cards.

ii) Guaranteed

Reservation.

iii) Express Check-Out

and Express Check-

In for VIP guest.

4.2.7 Tourism Service A rack for

brochures

provided.

A rack for

brochures and

contact with

tour operatorsprovided.

Information service

concerning

transport, hotel,

excursions &entertainment

available.

Information service

concerning

transport, hotel,

excursions &entertainment plus

tourism service

(travel tours, hotel

booking etc)

provided and has

concierge service.

Information service

concerning transport,

hotel, excursions &

entertainment plustourism service (travel

tours, hotel booking

etc) provided and has

concierge service.

4.3 SHOPPING ARCADE Not compulsory Not compulsory Convenience

shop.

Convenience shop. 1. Convenience Shop.

2. A hairdressing &

beauty salon are

available within the

hotel premises.

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4.4 LAUNDRY & VALET SERVICE Not Compulsory Laundry ServiceProvided

Laundry ServiceProvided

1. Laundry sameday serviceprovided;

2. Valet service

available.

1. Laundry sameday serviceprovided;

2. Valet service

available

Discourage use of harsh or harmful-to-people chemicals or cleaning styles - that includes not usingperfumed or scented laundry supplies, carpet cleaners, cleaning supplies, or air fresheners)

4.5 MEDICAL SERVICE All Categories : Medical Practitioner available on call.

4.6 FIRST AID FACILITIES AllCategories:Provisionofrstaidboxatfrontofceandkitchencontainingmedicine,ointment,bandages etc. (to be replenished , to observe the expiry date of the content andshould be checked from time to time)

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5 SAFETY STANDARDS AND HYGIENE

5.1 FIRE, ELECTRICITY AND OTHER

SAFETY FACILITIES, SECURITY

1. Fire Fighting facilities and guidelines must be established & clearly indicated:

Mimicdiagramoftheescaperoutetobedisplayedatthelobbyandtherooms.

Exitsignlightingatstairwaysandotherareas.

Emergencylightingatcorridors,lobbyandstairwaysControlroomatmainentrance

LiquidPetroleumGas(LPG)pipingandtting.

2.Adequatere-ghtingequipment(anyofthese)

Sprinkler/detector

Wetriser/dryriserwithhoseandnozzle

Hosereelwithnozzle

Breakglass

KitchenhoodprotectionCarbondioxidesystem/Wetchemicaletc.

3.Inaccordancewithlocalreghtingandrepreventionlaws-UniformBuildingByLaws1984.

4. All electrical facilities must be installed and maintained according to local electrical safety laws.

5. Installation of meters/equipment to monitor and control energy consumption.

6. Adequate security must be provided on a 24-hour basis.

7. Provision of safety monitoring device at critical areas (common areas including parking area) e. g CCTV

5.2 EMERGENCY POWER SUPPLY Rooms have

battery

lamps(torch Light)

in the event of

power failure

Rooms have

battery

lamps(torch Light)

in the event of

power failure

Standby generator

available to

provide basic

light and power in

emergency cases.

Standby generator

sufcientto

generate power to

operate corridor and

public room lights

and emergency lift.

Standby generator

sufcienttogenerate

power to operate

corridor and public

room lights and

emergency lift.

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5.3 KITCHEN All Categories :

1. Food prepared within hotel must comply with the hygiene requirements of the Health Authorities;2. Kitchen pantry and cold storage to be in accordance with the requirements of the health authorities;3. Separate cooking, washing, storage area and utensils for halal and non halal food.

4. Provision of clear signs for toxic substances5. Regular inspection, cleaning and maintenance for storage in order to avoid leakage of toxic gas

chemical substances.6. Food storage should be labeled accordingly.7. Green/ Environment Awareness Message - Posters/ pamphlets on environmental awareness to be

displayed

5.4 SEPARATE COMPARTMENT All Categories : Where food stuff is stored, correct temperature should be maintained & there shouldbe separate compartments for the storage at all category storage compartments(halal and non halal)

5.5 FOOD PROTECTION 1. Proper rat-proof store room;

2. Rackforfoodstuffstobeplacedabovetheoorlevelandtobelabeledaccordingly;

3. Cooked & raw food should be covered from dust and vermin at all times;

4. The premise should be free from insects and vermin at all times.

5.6 REFUSE All Categories: All refuse and garbage must be dispose off daily from the room premises. The refusearea and containers shall be kept in sanitary condition. The use of separate waste binfor recycle purposes

5.7 INSECT AND VERMIN PROTECTION All Categories: Good and effective protection against insect and vermin in all areas of hotel.(Encourage to use Environmental Pest System (ECO Safe System) - botanicallybased)

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6 STAFF

6.1 NUMBER OF STAFF

6.2 EMPLOYMENT

All Categories: Adequate number of staffs in accordance with expected service in each category.

Only Malaysian citizens are allowed to work as frontliners. Foreign workers are allowed to

work at the back of the house only

6.3 QUALIFICATION OF THE STAFF

6.3.1GeneralQualication

All Categories : Hotel employees who work for business service and technical departments should be

Professionallyqualied,asrequiredbyhoteland/orgovernmentpolicyregulation.

6.3.2 Language Bilingual

receptionist

(Bahasa Melayu/

English )

Bilingual

receptionist

(Bahasa Melayu/

English )

Main staff

(management,

reception staff,

head waiters

housekeepers)

should be at

leastprocient

in English and a

language thatcorresponds to

the predominant

foreign clientele

Main staff

(management,

reception staff,

head waiters

housekeepers)

shouldbeprocient

in English and in

a language that

corresponds to thepredominant foreign

clientele

Main staff

(management,

reception staff, head

waiters housekeepers)

shouldbeprocient

in English and in

a language that

corresponds to the

predominant foreignclientele

6.3.3 Mode of Greeting Staff should greet guests using any form of greetings (According to local/national cultures Malaysian way

of greetings)

6.4 STAFF UNIFORM Not Compulsory Not Compulsory Frontline staff in hotels / resorts should wear clean, comfortableandpracticaluniformsthatreectdesignsofthelocal/Malaysian

culture and tradition and requirements of the hotel l ine with

international standards.

6.5 MEDICAL EXAMINATION All Categories: Staff to be medically examined periodically as required by the health authority.

6.6 STAFF FACILITIES

6.6.1 Sanitary Installations

All Categories : Separate, adequate and hygienic sanitary installation for staff (Toilet, wash-basin, shower,

bathrooms etc)

6.6.2 Rest Area & Changing Rooms

Separate rest room and changing room for male /female;

6.6.3 Staff Canteen Not Compulsory Not Compulsory Staff Pantry is to be

provided

Staff canteen is

provided

Staff canteen is

provided

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MINIMUM REQUIREMENTS FOR STAR RATING OF HOTELMINIMUM REQUIREMENTS FOR STAR RATING OF HOTEL


6.7 SURAU(Prayer Room and The Indication of Kiblat)

All Categories: Every hotel is expected to provide a facility to pray/common prayer room (separateforladiesandgentleman)andineachroomthedirectionofKiblatshouldbeclearlyindicated.

6.8 STAFF TRAINING (HRDF) All Categories: Staff Training All staff must be sent for continuous hospitality and environmentally

awarenessmanagementtrainingwithcertication.7 MANAGEMENT 1. Provision of training on Environmental Awareness

2. Educate both guests & staffs looking at their website about the green actions they take and whythose actions are important, as well as encouraging others to take their own green actions.

3. Encourage to organise monthly campaign on environmental awareness program (waste reduction,reuse, recycling, waste separation and compositing program)

4. Donating to charity (sheets, towels, table linens, furniture, carpeting, window coverings, appliancesand bedspreads that are no longer useable or useful to the property.(Corporate social responsibility)

8 MINIMUM ROOM RATES Not Applicable Min. USD80.00 Nett(at prevailing rate

of exchange)

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MINIMUM REQUIREMENT FOR STAR RATING OF APARTMENT HOTEL


STAR RATING OF APARTMENT HOTEL

(Kriteria Minimum Pengelasan Hotel Apartment)

APARTMENT HOTEL


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Star Marks

5 9 -10

4 7 - 83 5 6

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NO. CRITERIANO. OF

QUESTIONMAX. POINTS WEIGHTAGE %

CALCULATINGFORMULA

1.

2.

3.

4.

5.

6.

Apartment Unit

Services

Common Areas

Qualitative and Aesthetic Requirement

Safety Standard and Hygiene

Staff

19

12

15

2

8

11

190

120

150

20

80

110

30%

30%

10%

5%

10%

15%

(____ x 30) =

190

(____ x 30) =

120

(____ x 10) =

150

(____ x 5) =

20

(____ x 10) =

80

(____ x 15) =

110

TOTAL :

100

MARKING SHEET : APARTMENT HOTEL

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MINIMUM REQUIREMENT FOR STAR RATING OF APARTMENT HOTELNO. CRITERIA THREE STAR FOUR STAR FIVE STAR

1. APARTMENT REQUIREMENTS

1.1 MINIMUM SIZE OF APARTMENT

UNIT

Minimum standard requirements

Studio

Onebedroom

Twobedrooms

Threebedrooms

-

Studio 40 sqm

One room 50 sqm

Two 70 sqm

Three 100 sqm

Studio 45 sqm

One room 60 sqm

Two 80 sqm

Three 110 sqm

Studio 50 sqm

One room 70 sqm

Two 90 sqm

Three 120 sqm

1.2 APARTMENT FURNITURE AND

FITTINGS ( must be all units )

1. Bed with clean linen,

blankets, bedspread,

clean pillows and

mattresses.

2. Curtains3. Night table

4. Table

5. One chair and one

armchair per room

6. Cupboard/wardrobe with

hangers and shelves

7. Writing/dressing table with

mirror

8. Ashtray

9. Waste-basket

10. Luggage-rack

11. Fridge12. All bedroom furnishings to

be of good quality, and

taste and well maintained

1. Bed with clean linen, blankets,

bedspread, clean pillows

and mattresses

2. Curtains

3. Night table

4. Table5. One chair and one arm

chair per room

6. Cupboard/wardrobe with

hangers and shelves

7. Writing/dressing table with

mirror

8. Ashtray (not provided for

non-smoking room)

9. Waste-basket

10. Luggage-rack

11. Fridge

12. Extra bed upon request

13. Hair dryer upon request14. All bedroom furnishings to be

of excellent quality, and taste

and well maintained

15. Elements of Batik

1. Bed with clean linen,

blankets, bedspread,

clean pillows and

mattresses

2. Curtains

3. Night table

4. Table

5. One chair and onearmchair per room

6. Cupboard/wardrobe

with hangers and shelves

7. Writing/dressing table

with mirror

8. Ashtray (not provided for

non-smoking room)

9. Waste-basket

10. Luggage-rack

11. Fridge

12. Iron

13. Iron board14. Extra bed upon request

15. Hair dryer upon request

16. All bedroom furnishings to

be of excellent quality,

and taste and well

maintained

17. Elements of Batik

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1.2 (a) BUILT IN KITCHEN /

COOKING FACILITIES

- 1. Hot Plates

2. Refrigerator/Freezer

3. Exhaust Hoods

4. Toaster, glassware

5. Chinaware Crockery/

steel cutlery6. All cooking facilities to

be of good quality, and

taste and well maintained.

7. Rice Cooker

1. Hot Plates


3. Exhaust Hoods


5. Chinaware Crockery/ steel

cutlery6. Dishwasher

7. All cooking facilities to be of

very good quality, and taste

and well maintained.

8. Rice cooker

9. Microwave

1. Hot Plates


3. Exhaust Hoods


5. Chinaware Crockery/steel

cutlery6. Dishwasher

7. All cooking facilities to be

of excellent quality, and

taste and well maintained.

8. Rice cooker

9. Microwave

1.3 ELECTRICAL EQUIPMENT 1. Electric socket with

indication of voltage in

each room

2. Independent light for ceiling

(in room without private

bathroom) & besides

reading light for each guest

3. Reading lamp beside one

armchair and beside table

1. Electric socket with indication

of voltage in each room

2. Independent light for ceiling

(in room without private bath

room) & besides reading light

for each guest

3. Reading lamp beside one

armchair and beside table

1. Electric socket withindication of voltage ineach room

2. Independent light for

ceiling (in room withoutprivate bathroom) &besides reading light foreach guest

3. Good lighting beside anarmchair and besidewriting table/dressingtable

1.4 BEDROOM WINDOWS All categories: To adhere to building code set by the a appropriate authority

1.5 MAIN ENTRANCE All categories: Should have(i) Lockable doors with key and latch/double locked from inside as additional security,

(ii)Eachroommustbenumberedorotherwisemarkedforeasyidentication(iii) Must indicate the position of the room in relation to the hotel

(iv)Materialsuseshouldbereresistant(minimumhr)(v) 5 Star must use Card Access for the room door

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1.6 THERMAL CONDITIONS AND

VENTILATION IN APARTMENT

UNIT

Air condition In all bedrooms

guaranteeing thermal

comfort, depending on

location & situation

Air conditioning guaranteeing

thermal comfort in all bedrooms

& designed so that the guests

can regulate the room

temperature in each room

Air conditioning


comfort in all bedrooms &

designed so that the guests

can regulate the room

temperature in each room

1.7 VENTILATION IN ROOMSAll categories: Each room shall be capable of being naturally ventilated by means which can be controlled by the

room occupants.

1.8 APARTMENT COMMUNICATION

SYSTEM

Communication system to be

provided in every unit.

Telephone with IDD facilities is

made available in all units.

Telephone with IDD facilities is

made available in all units.

1.9 AUDIO - VISUAL INSTALLATIONS

IN BEDROOMS

1. Radio and 21 inch TV inapartment unit each which

can be controlled by the

guest.

2. DVD / VCD players and

satellite TV broadband

services (min. 4 channels)

1. Radio and 25 inch TV in

apartment unit which can be

controlled by the guest.

1. DVD/VCD players and satelliteTV broadband services (min.

of 4 channels:-

i) children programme

ii) Sports channel

iii)min. 2 news programme

(NHK / CNBC / BBC /

Al-Jazeera or others)

iv) 1 min. In House movie

2. Internet Broadband Services

1. Radio and 29 inch TV in

apartment unit which can

be controlled by the

guest. An in-house video

programme is made

available.

2. DVD/VCD players and

satellite TV (min. of 6

channels:-

i) children programme

ii) Sports

iii) min. 2 news

programme

(NHK / CNBC / BBC /

Al-Jazeera or others)

iv) 2 min. In-house

movies

3. Internet Broadband

Services

1.10 DRINKING WATER IN

BEDROOMS

All categories: Drinking water and glasses provided in each unit.

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1.11 INFORMATION MATERIALS

IN BEDROOMS

All categories:

1. Apartment unit tariffs, and other services

provided by hotel shall be prominently

displayed in each room

2.Informationonreexitguidelines,houserules

for guests, meal hours and charges are to be

displayed where applicable.

All categories:

1. Apartment unit tariffs, and other services provided by hotel

shall be prominently displayed in each room

2.Informationonreexitguidelines,houserulesforguests,mealhours and charges are to be displayed where applicable

3. Tourism Related Material to be displayed.

1.12 STATIONERY IN BEDROOMS Writing materials to be

provided

Writing materials to be provided Writing materials to beprovided

1.13 SOUND - PROOFING FORBEDROOMS

All categories: To adhere to the local authority standard

1.14 SANITARY INSTALLATIONFOR BEDROOMS INAPARTMENT UNIT

1. All rooms with complete

private bathrooms,

(washbasin, shower and

bath and toilet)

2. Bathtub with showerhead

and running hot and cold

water. Rooms should have

a dry and wet bathroom

area.


private bathrooms(wash basin,

shower and bath and toilet)

2. Bath tub with showerhead with

running hot and cold water. All

rooms must have a dry and

wet bathroom area.

3.Bathroomttingtobeofgood

quality.


private bathrooms(wash

basin, shower and bath

and toilet)

2. Bath tub with showerhead

with running hot and cold

water. All rooms must

have a dry and wet

bathroom area.

3.Bathroomttingtobeof

high quality.

1.15 WATER HOSE All categories: Water hose/bidet or other alternatives (ladle) to be provided for ablutions

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1.16 BED LINENS, TOWELS QUALITY

Based on minimum thread

counts and weight

(Number of Towels & Types of Towel)

1. Bed linen and towels

should be changed for

each new guest

2. To be changed twice a

week when occupied

3. Weight of towel 8 pounds

4. Thread counts 300

5. Types of towels:-

BathTowel

Mat

* Towel should be changed

daily

1. Bed linen and towels should

be changed for each new

guest

2. To be changed three times

a week on daily basis whenoccupied

3. Weight of Towel-10 pounds



BathTowel

Mat

HandTowel

* Towel should be changed daily

1. Bed linen and towels

should be changed for

each new guest

2. To be changed four times

a week when occupied

3. Weight of Towel-12

pounds



BathTowel

Mat

HandTowel

FaceTowel

*Towel should be changed

daily

1.17 ROOM FOR THE

DISABLED (OKU)

All categories: At least one room with facilities for the disabled (eg. Lower bed, shelf, table, ramps, etc) to be

provided

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2. SERVICES

2.1 FOOD AND BEVERAGE

SERVICE

1. Breakfast served in rooms & in

dining room/restaurant

2. Food & beverages service

provided

3. Room service is provided

4. Restaurants / coffee house

offering food of local & inter

national fare are available

1. Breakfast served in rooms

& in dining room/

restaurant

2. Food & beverages service

provided

3. Limited Room service is

provided

4. Restaurants / coffee

house offering food of

local & international fare

are available

5. Specialty restaurants

Malaysian cuisine

available

6. Quality china crockery,

steel cutlery + glassware

are used

2.2 HOUSEKEEPING SERVICES

(Minimum Frequency)

3 times weekly On daily basis

2.3 FRONT DESK SERVICES

2.3.1 Safety Deposit Box

Provided at reception

counter. Guest have private

excess to boxes, like in a bank

1. Provided at reception counter

2. Boxes located in special room

3. Guests have private access to

boxes.

Individual safety deposit

system in unit

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2.3.2 Left-Luggage Facilities

Left-luggage facilities provided Left-luggage facilities provided

At least one porter (Bell Boy)

service provided

Left-luggage facilities in

proper room

At least two luggage porter

(Bell Boy) service provided

2.3.3 Foreign ExchangeMoney exchange service

provided

Money exchange service

provided. Exchange of at least 5

major foreign currencies.

Money exchange serviceprovided. Exchange of

at least 5 major foreign

currencies.

2.3.4 Business CentreSecretarial services provided in

acommonofce

Secretarial services provided in a

commonofce

Dedicated private rooms to

be provided

2.3.5 Credit Card Facilities

Credit card facilities available

acceptance of at least 5

major International Credit/Charge Cards

Credit card facilities available:

i. Acceptance of major

International Credit / Charge

Cards

ii. Guaranteed Reservation

iii. Express Check-Out and

express Check-In for VIP guest

Credit card facilities

available:

i. Acceptance of major

International Credit /

Charge Cards

ii. Guaranteed Reservation

iii. Express Check-Out and

express Check-In for VIP

guest

2.3.6 Tourism Services

Information service concern-

ing transport, hotels, excursions

& entertainment available

Information service concerning

transport, hotels, excursions

& entertainment plus tourism

service (travel tours, hotel

booking etc) provided and has

concierge service

Information service

concerning transport, hotels,

excursions & entertainment

plus tourism service (travel

tours, hotel booking etc)

provided and has concierge

service

2.4 LAUNDRY & VALET SERVICE Laundry services provided Laundry same day service

provided

1. Laundry and dry clean

same day service

provided

2. Valet service

recommended.

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2.5 MEDICAL SERVICE All Categories: Medical practit ioner available on call

2.6 FIRST AID FACILITIES Allcategories:Provisiononrstaidboxcontainingmedicine,ointment,bandagesetc.

3. COMMON AREAS

3.1 RECEPTION AREA(hall, lounge, lobby, main

entrance, facilities for the

disabled (OKU))

1. Well appointed Reception

hall/lounge commensurate

to the size of hotel.

2. Suitable main entrance

with special provisions for

the disabled.

1. Well appointed & well

decorated Spacious lobby/

lounge commensurate to thesize of hotel with sitting

facilities.

2. Suitable main entrance

with special provisions for the

disabled.

1. Well appointed &

well decorated spacious

lobby/lounge with sittingreading and writing area

commensurate to the size

of hotel.

2. Suitable entrance with

special provisions for the

disabled.

3. Gazetted smoking area is

made available.

3.2 BAR Wherever permissible by law,there should be a separate bar

with an atmosphere of comfort.

Wherever permissible bylaw, there should be an

elegant separate bar with an

atmosphere of comfort and

luxury.

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3.3 DINING ROOM / RESTAURANT

/ BREAKFAST ROOM /

RESIDENTS LOUNGE

1. Clean, well equipped and

well maintained dining room/

restaurant/residents lounge

2. Breakfast, lunch and dinner

served with varied choice ofbeverages

3. High standard of decoration,

furniture and service

4. Good quality of F&B Linen

- napkin

- table cloth

- table skirting

- green felt

5. F&B items- glass ware

-steelcutlery/atware

- table seating

- China ware

1. Dining room/restaurant/

residents lounge with

capacity to serve all hotel

guests as and when

required

2. Specialty restaurant &

private dining rooms

3. Excellent standards with

regards to cuisine (quality

and variety) choice of

wines & other beverages,

dcor, furniture & service

4. Excellent quality of F&B

Linen

- napkin- table cloth

- table skirting

- green felt

5. F&B items

- glass ware

-steelcutlery/atware

- table seating

- China ware

6. Designated area for

smoking

3.4 RESTAURANT All Categories: Restaurants serving halal and / or non-halal food separate kitchens, storage facilit ies, washing

facilities, utensils and equipments

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3.5 OUTDOOR AREA / INDOOR

AREA

A common area or a spacious

common terrace to create an

atmosphere of comfort.

A common area such as

garden, a roof garden or a

spacious common terrace

to create an atmosphere of

comfort

3.6 ENTERTAINMENT /RECREATION / SPORTS

Music and TV made availableand a corner for indoor

games facilities.

1. Swimming pool for adult &children.

2. Swimming pool is attended by

qualiedlifeguardforpools

more than 4.5 ft and for less,aqualiedpoolattendantis

sufcient.

3. Basic Indoor Games Facilities

1. Swimming pool for adult &children.

2. Swimming pool is

attendedbyqualiedlife

guard for pools more than

4.5 ft and for less, a

qualiedpoolattendantis

sufcient

3. Recreation health club

gymnasium / sauna and

facilities (outdoor andindoor)

4. Children Games Room

5. Basic indoor games

facilities

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3.7 SANITARY INSTALLATION FOR

COMMON AREAS

Public toilets (separate for

ladies & gentlemen) for guests

near common areas. They

should be clean & in proper

running order, have washing

facilities with running waterandalwayshavesufcient

supply of toilet paper, clean

towels/hot air drier and

soap. Public toilets should be

labeled.

1. Public toilets (separate for

ladies & gentlemen) for

guests near common areas.

2. Should be clean & in good

running order, have washingfacilities with running water.

3.Sufcientsupplyoftoilet

paper, clean towels and

automatic hot air drier.

4. Soap dispenser.

5. Sanitary towel disposal facility.

6. Toilets to be labeled.

1. Public toilets (separate

for ladies & gentlemen)

for guests near common

areas.

2. Should be clean & ingood running order, have

washing facilities with

running water.

3.Sufcientsupplyoftoilet

paper, clean towels and

automatic hot air drier.

4. Soap dispenser.

5. Sanitary towel disposal

facility.

6. Toilets to be labeled

7. Bidet

3.7.1 Public Toilets for the

Disabled (OKU)

All Categories: Public toilets for disabled persons should be provided.

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3.8 DUSTBINS All Categories:

1.Nodryorliquidrefuseorfthofanysortshallbepermittedtobedepositedinanypartofthehotelexcept

in approved pattern dustbins provided for that purpose.

2. Adequate number of bins with lids to be provided.

3. All bins to be lined with plastic bags before dumping refuse into them.4. All bins to be placed at suitable area so as to prevent contamination to foodstuff.

5. Bins used for food waste to be covered and placed at suitable location.

3.9 THERMAL CONDITIONS FOR

COMMON AREAS

Air condition guaranteeing

thermal comfort in public

rooms depending on location

and situation.

Central air condition

guaranteeing thermal comfort

depending on location and

situation.

Central air condition


comfort depending on

location and situation.

3.10 PUBLIC TELEPHONE At least two telephone booths

for guests use located at

the reception area and/or

nearby.

Sufcienttelephonebooths

for guests use located at the

reception area and/or nearby.

Sufcienttelephonebooths

for guests use located at

the reception area and/or

nearby

3.11 LIFTS 1. Lifts are provided where

therearemorethanve

oorsor60ft,including

ground and basement if

public facilities are

located in the latter.

2. Lift capacity in proportion

to the room capacity.

1. Lifts are provided where there

aremorethanveoors

or 60ft, including ground and

basement if public facilities

are located in the latter.

2. Lift capacity in proportion to

the room capacity.

3. Separate service lift.

1. Lifts are provided where

there are more than

veoorsor60ft,including

ground and basement if

public facilities are

located in the latter.

2. Lift capacity in proportion

to the room capacity.

3. Separate service lift.

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3.12 CORRIDORS Corridors or other space

outside guest room should be

covered with noise absorbing

material and material used

shouldbeofre-rated/

shouldhaveareretardanttreatment.

Corridors or other space outside

guest room should be covered

with noise absorbing material

and material used should be of

re-rated/shouldhaveare

retardant treatment

All corridors or other space

outside guest room should be

covered with carpets or other

noise absorbing material and

material used should be of

re-rated/shouldhaveareretardant treatment

3.13 CORRIDORS PRECAUTIONS All categories:

1. Corridors leading to guest rooms should be illuminated 24 hours and should be wide enough for emergency

situations.Materialusedshouldbeofre-rated/shouldhavereretardanttreatment.

2. Fire safety requirements to be adhered to.

3. Equipped with communication system/overriding paging system

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4 QUALITATIVE AND AESTHETIC

REQUIREMENTS

(The function and aesthetic

are based on all equipment

i.e. furniture, soft furnishing,

decoration and bathroom,sanitarywereandtting).

Note: *Safe refers to all the legal

Requirements for safetyeg.CerticateofFitness.

Function: Use of space,

seating capability,trafcow,

operational needs.

Colour:Reectionanduseof light, colour scheme

and combination

Aesthetic: Style character

emphasis (design

feature)

Ambience: To create an

aesthetically pleasing

environment and

condition which

encourage a

suitable atmospherecomplementary to

style of service.

* Safe, functional, very good

quality and well maintained

of good taste

* Local and appropriate

decoration in commonareas.

* Safe, functional, excellent

quality and taste and well

maintained

* Local appropriate decoration incommon areas.

* Local decoration in bedrooms

* Safe, functional, highest

quality and taste and well

maintained

* Local appropriate

decoration in commonareas.

* Local decoration in

bedrooms

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5 SAFETY STANDARDS AND

HYGIENE

5.1 FIRE ELECTRICITY AND OTHER

SAFETY FACILITIES

1.Fire-ghtingfacilitiesandguidelinesmustbeestablishedandclearlyindicated:

Mimicdiagramoftheescaperoutemustbeestablishedatthelobbyandtherooms

Exitsignlightingatstairwaysandotherareas

Emergencylightingatcorridors,lobbyandstairways

Controlroomatmainentrance LiquidPetroleumGas(LPG)pipingandttings

2.Adequatere-ghtingequipment(anyofthese)

Sprinkler/detector

Wetriser/dryriserwithhoseandnozzle

Hosereelwithnozzle

BreakGlass

KitchenhoodprotectionCarbondioxidesystem/wetchemicaletc

3.Inaccordancewithlocalre-ghtingandrepreventionlaws-UniformBuildingByLaws1984

and Fire Service Act 1988

4. All electrical facilities must be installed and maintained according to local electrical safety

laws.

5. Adequate security must be provided on a 24 hours basis

5.2 EMERGENCY POWER SUPPLY Access to standby generator

available to provide basic

light and power in emergency

cases.

Standbygeneratorsufcient

to generate power to operate

corridor and public room lights

and emergency lift.

Standbygeneratorsufcient

to generate power to

operate corridor and public

room lights and emergency

lift.

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5.3 KITCHEN All Categories: 1. Food prepared within hotel must comply with the hygienic requirements of the Health

Authorities

2. Kitchen pantry and cold storage to be in accordance with the requirements of the Health

Authorities

3. Separate cooking, washing, storage area and utensils for halal and non-halal food

5.4 FOOD STORAGE

5.4.1 Refrigeration

Refrigerator, freezer and/coldstorage for food



5.4.2 Separate Compartments

All Categories:

Where food stuff is stored, correct temperature should be maintained & there should be separate compartments for

the storage or raw and cooked food.

5.5 FOOD PROTECTION 1. Proper rat-proof store room2.Rackforfoodstufftobeplacedabovetheoorlevel

3. Cooked food stuff should be covered from dust and vermin at all times

4. The premise should be free from insects and vermin at all times

5.6 REFUSE All Categories:All refuse and garbage must be dispose off daily from the room premises. The refuse area and containers shall be

kept in sanitary condition.

5.7 INSECT AND VERMIN

PROTECTION

All Categories: Good and effective protection against insect and vermin in all areas of apartment.

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6 STAFF

6.1 NUMBER OF STAFF

All Categories:

Adequate number of staff in accordance with expected service in each category

6.2 QUALIFICATION OF THE STAFF

6.2.1GeneralQualicationAll Categories:

Apartment employees who work for the business service and technical departments should be professionally

qualied,asrequiredbyhoteland/orgovernmentpolicyandregulation

6.2.2 Language Main staff (management,

reception staff, head waiters

house-keepers) should be

bilingual in a language

that corresponds to the

predominant foreign clientele

Main staff (management,



bilingual in a language that

corresponds to the predominant

foreign clientele

Main staff (management,



bilingual in a language

that corresponds to the

predominant foreign clientele

6.2.3 Mode of Greeting Staff should greet guests using any form of greetings (According to local/national cultures)

6.3 STAFF UNIFORM Frontlinestaffinhotelsshouldwearclean,comfortableandpracticaluniformsthatreectdesigns

of the local culture and tradition.

Frontlinestaffinnon-resorthotelsshouldwearcleanandcomfortableuniformsthatreectdesigns

of the local culture and tradition and the requirements of the hotel in line with international

standards.

6.4 MEDICAL EXAMINATION OF

STAFF

All Categories: Staff to be medically examined periodically as required by the health authority.

6.5 STAFF FACILITIES

6.5.1 Sanitary Installations

All Categories:

Separate, adequate and hygienic sanitary installation for staff (Toilet, wash-basin, shower, bathrooms etc)

6.5.2 Rest Area & Changing Rooms

Separate rest room and

changing room for staffs

(separate for ladies and

gentlemen)




gentlemen)




gentlemen)

6.6 SURAU AND KIBLAT SIGNS

(Prayer Room and The

Indication of Kiblat)

All Categories:

Every apartment is expected to provide a facility to pray (separate for ladies and gentlemen) and the direction of

Kiblatshouldbeclearlyindicated.

6.7 STAFF TRAINING (HRDF) AllCategories:Allstaffmustbesentforcontinuoushospitalitytrainingwithcertication.

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ORCHID RATING OF HOTEL

(Kriteria Minimum Pengelasan Orkid)(Kriteria Minimum Pengelasan Orkid)

ORCHID


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MINIMUM REQUIREMENTS FOR


Assessment Marks

Very Good Quality 2.1 - 3

Good 1.1 - 2

Poor 0.1 1

Not Provided 0

MINIMUM REQUIREMENTS FORORCHID RATING OF HOTEL

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NO. CRITERIANO. OF

QUESTIONSMAX. POINTS WEIGHTAGE %

CALCULATINGFORMULA

1.

2.

3.

4.

5.

Cleanliness and Hygiene Standard

Building Safety and Guest Security

Facilities and Services

Bedroom Requirement

Staff

6

3

9

12

5

18

9

27

36

15

25%

25%

25%

20%

5%

(____ x 25) =

18

(____ x 25) =

9

(____ x 25) =

27

(____ x 20) =36

(____ x 5) =

15

TOTAL :

100

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A. CLEANLINESS AND HYGIENE STANDARD

CRITERIA 1 Orchid 2 Orchid 3 Orchid

A. 1 DUSTBINS All Categories: 1. All bins must be lined with plastic bag, placed at suitable areas and to becovered at all times.

2. Encourage usage of separate waste bins with labels for recycling at exitcentre area.

A. 2 SANITARY INSTALLATION / TOILET(Minimum size of a toilet and bathroom is 2 square meter.)

At least one common bath-room and toilet for every 8occupants or 2 every 9 20occupants.

Separate toilets/bathroom forladies/gentlemen with clear

labels.

Toiletries are not required.

At least one commonbathroom/toilet for every 1 7occupants.

Separate toilets/bathrooms forladies/gentlemen with clearlabels.

Toiletries are not required.

Individual bathroom and toiletin every room.

Complete with wash basin,shower or bath tub and small

pail.

Towels and basic toiletries arerequired.

Advisable to use bio-degradable liquid soap/ shampoo dispenser

Water ladle to be made available.

A. 3 HEALTH AWARENESS MESSAGE(e.g. HIV / AIDS posters and pamphlets)

Green / Environment Awareness Message

All Categories: Healthy lifestyle posters/pamphlets to be displayed.

Posters/ pamphlets on environmental awareness to be displayed.

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A. CLEANLINESS AND HYGIENE STANDARD


A. 4 KITCHENAll Categories :

Food Prepared must comply with the hygiene requirements of the Health Authorities.

Kitchen/pantry must be in accordance with the requirements of Health Authorities.

Separate cooking, washing, storage area and utensils for halal and non-halal food.

Food compartments should be labeled accordingly.

A. 5 REFUSE All Categories :

All refuse and garbage must be disposed off daily from the room premises containers andrefuse area to be kept in a sanitary condition.

Encourage usage of separate waste bins (brown/blue/orange) for recycling purposes (Glass /paper / plastic /aluminium)

A. 6 INSECT AND VERMIN PROTECTION All Categories :Effective protection pest control in all areas of hotel at all time. Encouraged to use ECOsafe orbotanically based pesticides.

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B. BUILDING SAFETY AND GUEST SECURITY


B. 1 CORRIDORS All Categories :

Safe, well and clean with adequate corridor precautions (emergency light, exits and directions)

B. 2 FIRE SECURITY AND SAFETY FACILITIES All Categories :

InaccordancewithlocalreghtingandrepreventionlawsundertheUniformBuildingByLaws1984.PossesstheCerticateofFitnessforoccupation.

Installation of meters / equipment to monitor and control energy consumption.

B. 3 EMERGENCY POWER SUPPLY All Categories :Battery lamps/torch lights are made available in the event of power failure.

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C. FACILITIES AND SERVICES


C. 1 RECEPTION AREA Proper reception area with atleast one staff in charge.

Proper reception area witha suitable main entrance. Atleast one staff in charge.

A comfortable receptionarea with tables and chairs. Asuitable main entrance with atleast one staff in charge.

C. 2 PUBLIC TOILET All Categories :At least one public toilet near the reception area furnished with wash basin and biodegradableliquid soap dispenser.

Public toilets for the disabled (OKU) to be made available (In accordance to OKU Act 2007)

C. 3 THERMAL CONDITIONS FOR COMMON AREAS All Categories : Fan provided with good ventilating system.

C. 4 PUBLIC TELEPHONE All Categories :At least one public telephone at the reception area (local calls and operator assisted) orequivalent

C. 5 LIFTS/ ELEVATOR All Categories :Lift/elevatorsrequiredforbuildingof60feetandaboveormorethanvestoreyshigh.

C. 6 FRONT DESK SERVICES All Categories :Guest registration book to be provided attended by at least a staff.

C. 7 TAXI SERVICE

Guideline for Green Hotel

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