UNIT 1: THE HOSPITALITY INDUSTRY.
ASSIGNMENT 2: CLASSIFICATION SYSTEM AND THEIR STANDARDS
:HEKMA SHEMSEDIN.
TASK 1: (P2)EXPLAIN CLASSIFICATION SYSTEMS
AND STANDARDS USED IN THE HOSPITALITY
INDUSTRY.
• what are classification systems?
Classification usually refers to the system by which particular tourist facilities or services are
categorised according to certain criteria.
• Why are they used, who might use them and why?
To provide tourists or anyone else who wants to visit an accommodation with an indication of the
standard of quality or service which they might reasonably expect and, implicitly, if they have a
budget they would wants to see the likely price they will have to pay. It is also a means of
maintaining or raising standards across sectors of the industry.
WHAT TYPES OF CLASSIFICATION SYSTEMS ARE
THERE?
• Michelin star:
Michelin gives out up to three stars, with only the world’s greatest dining establishments attaining that coveted third
star.
one Michelin star represents a “very good restaurant in its category,”
two stars denotes a restaurant boasting “excellent cooking” that is “worth a detour.”
Three stars, however, is the ultimate accolade, afforded only to those restaurants that offer “exceptional cuisine”
that is “worth a special journey.”
Understandably, there’s a lot of grey areas within those rating descriptions, and the process of receiving stars is
meticulous and painstaking, typically taking several years.
When a reviewer visits a restaurant for the first time, neither the restaurant’s owner nor chef will have any idea it
even happened. If the reviewer loves the place, then another mystery visit will be paid the following year. Assuming
the second visit goes as well as the first — preferably better — it’s at this point the reviewer may recommend the
restaurant receive its first Michelin star.
AA.
• They introduced a star rating system to classify hotels in 1912, and in 2006 they developed Common Quality
Standards(alongside the main tourist boards) for inspecting and rating accommodation. These standards and
rating categories are now applied throughout the British Isles.
• Hotels, guest accommodation, self-catering and serviced accommodation are given star ratings, while caravan,
camping and glamping sites are given pennant ratings. Out of the many thousands of restaurants in the UK, they
identify over 2,000 as the best by awarding them Rosettes for culinary excellence. The Rosette is an award rather
than a classification, and they are awarded annually on a rising scale of one to five.
STAR RATINGS:
Star ratings, from 1 to 5, show
the standard of quality for
hotels, guest accommodation
and self-catering.
PENNANTS RATINGS:
Caravan parks and campsites are inspected and
rated from one to five black pennants. This is an
assessment of the quality and variety of facilities a
park offers – including customer care and
hospitality, toilet facilities and park landscaping –
based on the inspector’s experienced opinion. The
percentage score runs from 50% to 100%, and
indicates the relative quality of parks with the same
pennant rating. The top level is classified as a Five
Pennant Premier Park. There are also separate
categories for holiday centres and glamping sites.
The AA pennant rating is only based on the touring
pitches and the facilities at campsites and caravan
parks. AA inspectors do not visit or report on rented
static caravans or chalets.
ROSETTE AWARD:
AA guides also contain a
rosette rating similar to that of
the star rating, this however
referees to the quality of
restaurants and eating
establishments as opposed to
that of the accommodation.
TOURIST BOARD.
• TRA is periodically undertaking national classification of all regulated tourism activities and
services with the aim of ensuring high standards and quality of services. The classification exercises
will be overseen by a Standardization and Classification Committee comprising members from
both the public and private sectors. This is based on approved criteria for each category of
establishments. Currently, TRA has is in the process of rolling out a National Classification exercise
for Hotels and Restaurants.
TASK 2: (M2)ANALYSE THE USE OF CLASSIFICATION
SYSTEMS.
• How do customers use the Michelin star?
I touched on this when explaining about Michelin star.
REFERENCE:
• https://prezi.com/k-ykwnufarwo/the-classifications-and-standards-in-the-hospitality-industry/
• https://www.foodnetwork.ca/dining-out/blog/what-it-takes-to-become-a-1-2-or-3-michelin-starrestaurant/
• https://www.theaa.com/hotel-services/ratings-and-awards
• https://www.tourismauthority.go.ke/index.php/component/k2/item/141-standardization-andclassification