Tourism and related services — Hotels — Service requirements

This document establishes quality requirements and recommendations for hotels regarding staff, service, events, entertainment activities, safety and security, maintenance, cleanliness, supply management and guest satisfaction. The requirements are applicable regardless of their classification and category, and whether the services are provided directly by internal staff or by a subcontractor.

Tourisme et services connexes — Hôtels — Exigences de service

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ISO 22483:2020 - Tourism and related services -- Hotels -- Service requirements
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Tourism and related services — Hotels
— Service requirements
Tourisme et services connexes — Hôtels — Exigences du service
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ISO 22483:2020(E)
ISO 2020

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ISO 22483:2020(E)

© ISO 2020
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting
on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address
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ISO 22483:2020(E)

Contents Page
Foreword .v
Introduction .vi
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Staff requirements . 2
4.1 General requirements . 2
4.2 Organizational structure and definition of responsibilities . 3
4.3 Training program . 3
4.4 Guest service . 3
4.5 Services and facilities for staff . 4
4.6 Subcontracted services . 4
4.7 Concessionaires . 4
5 Service requirements . 4
5.1 Information and communication . 4
5.2 Front desk services. 5
5.2.1 General requirements . 5
5.2.2 Reservation service . 6
5.2.3 Check-in service . 6
5.2.4 Check-out, settlement and departure . 7
5.2.5 Luggage handling . 7
5.2.6 VIP services . 7
5.3 Accommodation services . 8
5.3.1 General requirements . 8
5.3.2 Rooms . 8
5.4 Food and beverage services .10
5.4.1 General requirements .10
5.4.2 General requirements for buffet systems .11
5.4.3 Culinary offer .12
5.4.4 Service provision .12
5.4.5 Hotel kitchen facilities . .13
5.5 Ancillary services .14
5.5.1 General.14
5.5.2 Pools .14
5.5.3 Sauna/spa .15
5.5.4 Other ancillary services .15
6 Events organization requirements .15
7 Entertainment activities .16
8 Safety and security requirements .16
8.1 General requirements .16
8.2 Risk and accident prevention .16
8.3 Food safety .17
8.3.1 General.17
8.3.2 Personal hygiene .17
8.3.3 Reception of food products .17
8.3.4 Storage of food products .17
8.3.5 Preparation .18
8.3.6 Waste treatment .19
8.4 Health safety .19
8.5 Security of people and assets .20
8.6 Safety of buildings and facilities .20
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ISO 22483:2020(E)

8.7 Fire protection .20
8.8 Emergency management .21
9 Maintenance requirements .21
9.1 General requirements .21
9.2 Buildings and outdoor areas .21
9.3 Equipment .22
10 Cleanliness requirements .22
10.1 General requirements .22
10.2 Cleaning plan .22
10.3 General .22
10.4 Cleaning of common areas .22
10.5 Cleaning of rooms .24
10.5.1 General requirements .24
10.5.2 Cleaning of occupied rooms .24
10.5.3 Cleaning of rooms after check-out .25
10.5.4 Deep cleaning program .25
10.6 Linen and laundry cleaning .25
11 Supply management .26
12 Guest satisfaction and feedback compilation.26
Annex A (informative) List of possible categories and breakfast buffet products .27
Bibliography .29
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ISO 22483:2020(E)

ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to the
World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see www .iso .org/
iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 228, Tourism and related services.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www .iso .org/ members .html.
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ISO 22483:2020(E)

Choosing accommodation is one of the first issues that tourists face when they organize a trip, and
hotels are the most popular accommodation choice. In fact, according to the current concept of tourism
and trends, hotels are an important and motivational element of tourists’ trips.
The hotel industry represents a high percentage of tourism activity and is the tourism sector that has
grown the most in recent years. However, the rapid development of the sector, its high competitiveness,
the role that technologies play in the tourism industry value chain and the new accommodation
business models which have arisen during the last decade make the design and implementation of
differentiation strategies a need not only for the hotel industry but also for the destinations themselves.
In this context, offering a quality service to guests plays a major role in the differentiation strategy.
This document provides a common and attainable reference for all hotels in terms of quality service
provision and has been developed considering the different types of hotels in the world, existing
categorization systems, business models, sizes and services offered, as well as the current demands of
guests and global trends.
This document has been conceived as a tool aimed at offering a satisfactory guest experience, promoting
direct and indirect guest loyalty by ensuring the appropriate framework for providing the minimum
quality service expected by an experienced global tourist.
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Tourism and related services — Hotels — Service
1 Scope
This document establishes quality requirements and recommendations for hotels regarding staff,
service, events, entertainment activities, safety and security, maintenance, cleanliness, supply
management and guest satisfaction.
The requirements are applicable regardless of their classification and category, and whether the
services are provided directly by internal staff or by a subcontractor.
2 Normative references
There are no normative references in this document.
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at http:// www .electropedia .org/
accommodation service
provision of at least bedroom/s and bathroom in which a guest may stay
à la carte
menu system in which all dishes offered are individually priced, listed generally in food groups (e.g.
starters, main course, dessert or meats, fish, vegetarian dishes) and prepared freshly to guest order
self service offer displaying beverages and food of which the guest can freely choose in variety and
Note 1 to entry: This offer is generally associated with a flat rate.
courtesy service
service offered by the hotel that enhances guest care
EXAMPLE Offering a drink when the room is not ready, looking after luggage, offering late check-out, fruit in
the room or free drinks, giving access to hotel services before check-in or after check-out and providing airport
shuttle services.
Note 1 to entry: Hotel management can define which service is more appropriate depending on the situation or
guest needs.
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ISO 22483:2020(E)

leisure, sporting or amusement activity provided by the hotel
EXAMPLE Board games, shows, live music.
experience which takes place at a specific time and location
EXAMPLE Celebration, meeting, conference.
item offered to guests placed in guestrooms for convenience and comfort
EXAMPLE Shower gel, body lotion, shampoo.
Note 1 to entry: Toilet paper, hygienic bags and towels are not considered amenities.
hazard analysis critical control points
system which identifies, evaluates and controls hazards which are significant for food safety
[SOURCE: Codex Alimentarius]
commercial establishment providing at least reception, accommodation and guest services, recognized
or registered as such in the applicable legislation
Note 1 to entry: A hotel might also offer food and beverage services and/or other ancillary services.
VIP service
special privilege given to certain guests
4 Staff requirements
4.1 General requirements
All staff shall be trained and qualified for their intended field of work.
Qualification shall be ensured by one of the following:
a) an apprenticeship (training on the job) that is guided and supervised by a person that has the skills
regarding the relevant subject as well as the skills to communicate this knowledge with respect to
the apprentice;
b) experience in the field of work (ideally documented with references from the former employer(s) or
the related authority);
c) vocational training;
d) experience in a related field of work combined with a training program that ensures that any
missing qualifications can be addressed. Such an additional training course can be undertaken
alongside the work or sometimes simultaneously;
e) academic training related to the intended field of work (ideally supplemented by practical
experience during the studies).
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ISO 22483:2020(E)

Certain profiles related to particular tasks may be developed by accredited staff (e.g. entertainment
activities, handling of chemicals).
4.2 Organizational structure and definition of responsibilities
The hotel management shall identify and document the chart and the job descriptions for the most
relevant job positions.
There shall be a person responsible for:
a) monitoring the provision of the services;
b) identifying and recording any incident related to the provision of the services;
c) initiating actions to ensure guest satisfaction.
4.3 Training program
A training program shall be designed, implemented and periodically reviewed by the hotel management
to improve staff competence, according to the identified needs. The training program shall meet the
following requirements:
a) after recruitment of the new member of staff, a training or orientation period shall be provided;
b) for staff in contact with guests, guest service training, including instructions on how to welcome
different types of guests, shall be provided;
c) emergency training (e.g. what to do in an emergency, evacuation plan) and basic life support (BLS)
or first aid training shall be included;
d) other training, such as environmental good practices, hygiene and safety issues, IT skills, foreign
languages and sign language, can be considered.
NOTE ISO 10015 and ISO 29993 can be used in this respect.
4.4 Guest service
All staff are responsible for the quality of guest service and shall:
a) be polite and courteous;
b) be clean, tidy and well groomed;
c) provide service promptly and diligently in accordance with the hotel’s procedures;
d) be identifiable; it is recommended that the staff member’s name is displayed on a tag;
e) avoid making loud noises as much as possible or raised voices during the performance of tasks;
f) not enter rooms without the authorization of the guest when he/she is in the room;
g) know how to act in case of emergency;
h) be aware of the tips policy defined by the hotel management;
i) be aware of any specific accommodation/arrangements available for guests with any kind of
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ISO 22483:2020(E)

4.5 Services and facilities for staff
The hotel management shall define the services and facilities offered to staff and conform to the
a) if the hotel management decides that the staff use uniforms, the defined uniforms shall be provided
by the hotel;
b) if staff need to change clothes for their job position, there shall be changing facilities; if needed,
the changing facilities should provide separate men's and women's employee locker rooms and
vestibule entrances to block sightlines into the locker rooms;
c) there shall be bathrooms and closets with toilet paper, paper towels or hand dryers, soap or
sanitizer, wastepaper baskets and hangers. Solid soap shall be avoided;
d) if the hotel offers staff transportation, this service shall be covered by an accident insurance;
e) all staff facilities shall be clean and well maintained.
The hotel should provide the adaptation of the workplace if it employs a person with any kind of
4.6 Subcontracted services
The hotel management shall have a procedure for subcontracting, which shall include details of
the obligations of the services being contracted, associated terms and conditions and the rules of
engagement of staff. This procedure shall be followed by the responsible staff at the premises and
include at least the following:
a) the hotel shall have a service contract with the subcontractors;
b) a means of identifying staff who work for a subcontractor should be provided;
c) if the subcontractor’s staff provide a service at the hotel facilities on a frequent basis (e.g. cleaning,
maintenance, entertainment activities), the hotel shall inform the subcontractors of the internal
rules which could affect them (e.g. uniform, courtesy rules, name tags);
If the hotel has specific facilities (e.g. spa, gymnasium, restaurants) run by a subcontractor, the guests’
complaint management procedure should be agreed with the subcontractors concerned.
4.7 Concessionaires
If there are concessions in the hotel premises (e.g. shops, hairdressers, restaurants), the hotel
management shall define and document the relationship between both parties (concessionaire and
hotel), including rights and duties.
5 Service requirements
5.1 Information and communication
The hotel shall:
a) provide accurate details of the available services, prices and applicable taxes (if not included in the
price) to the guest through different means such as website, advertisement or brochures;
b) provide to the guest, prior to reservation, details of the different room types, prices, cancellation
policy, deposits, pre-payments, accepted payment methods and other relevant information
regarding reservations;
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ISO 22483:2020(E)

c) identify which of its services are accessible, providing the necessary information when requested
by the guest. This information should be communicated through the website;
d) respond promptly and specifically if there is a possibility of interacting directly with the guest
through digital channels;
e) provide other relevant information for the guest (e.g smoking policy, pet policy, prevention of
sexual exploitation of children).
5.2 Front desk services
5.2.1 General requirements
The hotel entrance and the hotel's name shall be clearly identifiable from outside and the access area
shall be clean and illuminated. There shall be adequate levels of lighting for safety and comfort in all
public areas, including access to the rooms, light on the stairways and the landing at night.
The space in the reception area shall conform to the following:
— it shall be signposted, as shall access to the rooms and other spaces used to attend guests (e.g. bell
stand, cash desk) if they are not easy to identify;
— the different methods of payment shall be clearly displayed;
The following general requirements related to front desk services shall be met:
a) The front desk staff shall be able to communicate with the guests in at least the local language and
in the most relevant languages for the hotel’s target market.
b) The hotel shall define and implement courtesy rules, as well as a protocol for telephone attention
(including aspects such as prompt assistance, identification of the hotel and staff on the phone and
recover calls).
c) The front desk staff shall have an in-depth knowledge of the hotel, including the location of all
the facilities and services, their accessibility characteristics and, specifically, the characteristics
of the rooms.
NOTE ISO 21902 can be used in this respect.
d) The front desk services staff shall be capable of giving information about the destination and
arrange services accordingly.
e) If the hotel offers the currency exchange service, it shall have an authorization (if applicable)
and inform the guest about the currency exchange rate. Rece

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