Sanitary rules and norms MosSanPiN 2.1.2.043-98

Hygienic requirements for the arrangement, equipment and maintenance of Moscow hotels

(approved by the decision of the Chief State Sanitary Doctor for Moscow)

2.1.2. Design, construction and operation of residential buildings, public utilities, educational institutions, culture, recreation, sports

Law Russian Federation"On the sanitary and epidemiological well-being of the population":

"Sanitary rules, norms and hygienic standards (hereinafter referred to as sanitary rules) are regulations that establish criteria for safety and (or) harmlessness for a person, factors of his environment and requirements for ensuring favorable conditions for his life.

Sanitary rules are obligatory for observance by all state bodies and public associations, enterprises and other economic entities, organizations and institutions, regardless of their subordination and form of ownership, by officials and citizens" (Article 3).

"A sanitary offense is an unlawful, guilty (intentional or reckless act (action or inaction)) that infringes on the rights of citizens and the interests of society, associated with non-compliance with the sanitary legislation of the Russian Federation, including current sanitary rules. Officials and citizens of the Russian Federation who have committed a sanitary offense may be subject to disciplinary, administrative and criminal liability" (Article 27).

I. Normative references

1.1. These sanitary rules (hereinafter referred to as the rules) were developed and approved on the basis of the Law of the Russian Federation "On the sanitary and epidemiological welfare of the population" dated April 19, 1991, as well as the provisions of the following regulatory documents:

1.5. Choice land plot for the placement of hotel buildings, projects for linking standard projects, individual and re-use, as well as projects for the reconstruction and re-equipment (re-planning) of buildings, premises of these facilities are subject to mandatory approval by the state sanitary supervision authorities.

1.6. The opening of newly built, reconstructed, as well as renovated and remodeled hotel buildings is allowed only if there is a permit from the sanitary and epidemiological service for the operation of these buildings and premises.

1.7. Hotel activities in Moscow are carried out only on the basis of a license, which is issued by the bodies of the Moscow Licensing Chamber in the prescribed manner.

1.8. Compliance with the safety of services provided in the implementation of hotel activities in Moscow is confirmed by the results of mandatory certification (certificates of conformity), which is carried out in the prescribed manner by the bodies of the GOST R certification system.

1.9. A prerequisite for licensing and certification of hotels is documentary evidence (availability of conclusions) of the sanitary service, which monitors safety within its competence. The conclusion of the State Sanitary and Epidemiological Supervision Center on compliance with sanitary rules, norms and hygienic standards is a document confirming the compliance of the working conditions of employees and hotel services potentially hazardous to public health with the current sanitary rules, norms and hygienic standards in the hotel.

The conclusion is issued based on the results of a sanitary and epidemiological examination of services potentially hazardous to public health in Moscow hotels, incl. examination of regulatory and technological documentation, sanitary and hygienic examination of the working conditions of workers, assessment of the technological process, its impact on the environment and residents, as well as, if necessary, based on the results of laboratory and instrumental control.

1.10. The Sanitary Service has the right to participate in the inspection control over compliance with the requirements for the certification service, primarily during unscheduled inspections in cases of receipt of information about claims (complaints, complaints) to the certification service from residents, as well as upon receipt of information from the hotel management about changes in characteristics services, service conditions, technological process, etc.

II. Sanitary requirements for the site

2.1. The area of ​​the site is determined by the design task or the project, taking into account the conditions of placement, the nature of the urban environment, the functional composition and category of the hotel.

2.2. The site should include:

Landscaped areas in front of the entrances to public and residential premises (based on at least 0.2 sq.m per resident);

Car parking areas;

Areas for temporary parking of cars and buses;

Internal through passages, entrances to the main and other entrances to the hotel; entrances to underground garages or parking lots;

Economic zone with passage for freight transport.

2.3. The area of ​​the site for parking one car in car parks should be no more than 22.5 sq.m.

2.4. On the sites of newly built hotels, individual parking lots for the disabled (at least 3 parking spaces) should be provided as close as possible to the entrance to the building, and special devices (ramps, lifts) that ensure accessibility for the disabled of public areas of buildings and the territory of the hotel in accordance with the VSN 62-91.

2.5. In the underground and basement floors of hotels, it is allowed to place parking lots for storage and parking cars with the condition of placing a non-residential floor between the parking lot and the residential part of the hotel.

III. Sanitary requirements for the planning of hotel buildings

3.1. As part of the hotel (in accordance with GOST R 50645 -94), the following groups of premises and services can be provided:

reception and vestibule, residential, cultural and leisure, sports and recreation, medical care, consumer services, catering establishments, trade enterprises, business activities, administration and maintenance services, service premises, built-in and attached enterprises and institutions.

The presence of the first two groups of premises is mandatory. The composition of additional premises is not standardized and is accepted in accordance with the design assignment or with the project.

3.2. The residential group of hotel rooms located in multifunctional buildings, as well as at object hotels, should be functionally and planningly separated and have isolated exits.

3.3. When the hotel includes groups of public premises working for the city, they should be provided with isolated entrances from the street.

3.4. In newly built hotels, as a rule, the conditions for access and accommodation of disabled people moving in wheelchairs should be provided. At the same time, it is necessary to provide for a reserve of single and double rooms with appropriate equipment, the width of passages and doorways, as well as devices for the movement of disabled people to horizontal and vertical communications.

3.5. Entrances to 4 and 5 star hotels must be equipped with sliding doors with electronic devices.

3.6. Placement of residential premises in the basement and basement floors is not allowed. Without natural lighting, it is not allowed to design apartments, living quarters, service and administrative premises with a constant mode of operation. It is allowed to place office and administrative premises in basements and underground floors, provided that natural lighting is provided using engineering devices (light guides, etc.).

3.7. The group of residential premises includes living rooms, floor maintenance premises, public premises (living rooms, children's rooms, etc.).

3.8. Rooms for the disabled in wheelchairs and for the visually impaired and the blind should preferably be located on the 1st floor.

3.9. All residential rooms must have built-in wardrobes for outerwear, linen, luggage, located in the front or living room at a minimum rate of 1 wardrobe (0.60x0.55 m) per resident (it is allowed to replace built-in furniture with cabinet furniture).

3.10. The volume of residential premises of hotels (rooms including the front) must be at least 15 cubic meters per 1 resident.

3.11. It is preferable to design living rooms with east and (or) west orientation. All hotel rooms must have natural lighting with the illumination of residential premises established by SNiP 23-05-95, MGSN 2.06-97 and MGSN 2.05-97. Room insolation time is not limited. Rooms oriented to the horizon sector 180-270 must have sun protection devices.

3.12. Floor service premises should, as a rule, be blocked, providing one block for 30 beds in 5-star hotels, for 40 beds - 4 stars, for 50 beds - 3 stars, for 60 beds - 2 stars.

3.13. Rooms for floor service in hotels of the category one and two stars are allowed to be located through the floor. The minimum composition of the floor-by-floor service premises can be represented only by the staff room on duty. The recommended composition (developed) and the area of ​​​​the premises for floor maintenance are presented in Table No. 1.

Premises	Area in sq. m
Staff room with built-in rooms	10 (16) 5 and 4 stars
Room for the head maid
Pantry for dirty linen (up to 100 places in a hotel can be replaced with wardrobes)
Storage room for cleaning equipment
Dismantling area for dirty linen at the linen chute
Service room
Shoe shine room (for 4 and 5 star hotels. For 2 star hotels and above, special shoes cleaning facilities on the floors or in the lobby can be used)

3.14. When serving food to the rooms, a connection must be provided between the dispensing main catering unit and the residential part of the hotel through service corridors and stairs, an elevator or using special lifts.

3.15. On the residential floors of hotels of one and two stars, the arrangement of public premises (bars, cafes, buffets, etc.) is allowed, provided that the residential premises are noise-protected. Placement of public premises adjacent to residential premises is not allowed.

3.16. As part of hotels, in accordance with their capacity and category, it is necessary to provide premises for consumer services and trade:

Hairdressing salon - 0.25 sq. m per person living in hotels with 50-200 beds (provided for hotels of categories of 3 stars and above. In hotels of categories of 4 and 5 stars, a hairdressing salon should be designed - with a beauty parlor, rooms for massage, manicure and pedicure, etc.

Integrated collection point (minor clothing repair, dry cleaning, washing and ironing, etc.) - 12 sq. m with a capacity of 50-300 seats, 18 sq. m with 301-500 seats

Ticket offices for transport - 3 sq. m per checkout

Ticket offices for theatrical and other cultural and sporting events - 3 sq. m per checkout

Retail outlets - 3-4 sq. m per kiosk

Shops - according to the design assignment

Premises for consumer services should, as a rule, be designed as separate and placed directly at the hotel lobby.

When trading kiosks for various purposes, utility rooms should be provided at the rate of not more than 3.0 square meters. m per kiosk located outside the public areas of the hotel.

3.17. It is allowed to include cultural, entertainment and leisure facilities of various types in the structure of hotels. The areas of the premises, as well as their equipment and technological support should be taken according to MGSN 4.17 -98.

3.18. As part of the premises of hotels of categories 3, 4 and 5 stars, premises for business activities and meetings should be provided. This group of premises includes (GOST R 50645-94): a business center, representative offices of companies, business meeting rooms and meeting rooms, exhibition and demonstration halls with expositions, ancillary facilities (communication services, copying equipment and computers, typography, translators, etc. .d.).

3.19. In 4 and 5 star hotels, sports and recreation centers with a sports and (or) gym should be provided, in 5 star hotels - a swimming pool with a sauna, in 4 star hotels - a sauna.

The one-time capacity of a sports or gym is assumed to be at least 10% of the capacity of the hotel, saunas - at least 1%. The area of ​​the water surface of the swimming pool is assumed to be 0.55 sq. m per 1 bed in the hotel.

3.20. The composition and area of ​​the main and auxiliary facilities for sports and recreation purposes can be presented in Table No. 2.

3.21. In hotels of categories 4 and 5 stars, at the premises for physical culture and health purposes, a medical office should be provided: with a capacity of up to 500 beds - 14 sq. m, with a larger capacity - up to 36 sq.m.

3.22. Administration premises should be grouped outside the main streams of residents, preferably on the first floor.

3.23. It is allowed to place offices of hotel associations and tourist organizations of various types in hotel buildings, provided that this does not reduce the comfort of living.

3.24. Laundry and dry cleaning should be placed in a single functional unit.

3.25. The hotel laundry should have the following set of main premises: a room for sorting and temporary storage of dirty linen, a washing shop, a main shop, a shop for temporary storage of clean linen (central linen).

3.26. The location of the production workshops of the laundry should ensure the technological flow of linen processing. It is forbidden to cross the streams of clean and dirty laundry.

3.27. The performance of technological equipment must correspond to the capacity of the hotel. The placement of technological equipment should provide free access to them.

3.28. Trolleys or containers for transporting linen should be made of a material that can be easily treated with disinfectants, and also be marked or differ from each other in shape and color.

3.29. Laundry staff should have separate dressing rooms and showers, arranged according to the type of "sanitary checkpoint".

3.30. Detergents used in the laundry must have hygiene certificates.

IV. Sanitary equipment

4.1. Hotels should provide for cold and hot water supply and sewerage in accordance with the requirements of SNiP 2.04.01-85 "Internal water supply and sewerage of buildings".

4.2. The quality of tap water must comply with the requirements of GOST 2874-82 "Drinking Water".

4.3. Hot water supply systems must ensure uninterrupted supply of hot water of design temperature to all sanitary appliances provided for by the project and installed in the respective premises.

4.4. The temperature of the water supplied to the hot water supply systems should be taken depending on the method of connection to the heat supply systems:

With a closed method (through a water heater) within 50-55 ° C;

With the open method (direct water intake from the network) - within 60-65 ° С.

The water temperature is maintained by a mandatory installed automatic thermostat. The temperature of the water supplied to the hot water supply systems, regardless of the method of connection, should be no more than + 75 ° С.

4.5. To ensure uninterrupted hot water supply to hotels during preventive maintenance, accidents should be provided for: local water heaters powered by electricity (electric heaters, electric boilers, electric titans) and a second heat input.

4.6. The hotel sewerage system must comply with the requirements of the head of SNiP for the design of internal water supply and sewerage of buildings and ensure uninterrupted disposal of wastewater from all sanitary appliances and wastewater receivers to the external sewer network. To prevent the formation of blockages, it is necessary to carry out preventive cleaning of sewer pipelines in a timely manner (at least once a year).

4.7. Ventilation systems must be made in accordance with the design and requirements of the SNiP chapter on the design of heating, ventilation and air conditioning.

4.8. Repair, adjustment and adjustment of mechanical ventilation systems should be carried out under contracts with specialized organizations.

4.9. The ventilation system must provide standard air exchange in all rooms provided for by the project. The discrepancy between the volume of inflow or exhaust air from the design one by more than 10%, and the decrease or increase in the temperature of the supply air by more than 2°C is not allowed. Natural exhaust ventilation should ensure normal air exchange at outdoor air temperatures of +5°C and below.

4.10. Adjustment of natural ventilation systems should be made by covering the exhaust louvered grilles, starting from the grille of the lower and ending with the grille of the upper floor. The air velocity in the section of the exhaust grille is determined by the readings of the vane onamometer. Before adjusting the natural ventilation in the hotel rooms, the non-density of windows and doors must be eliminated. During severe frosts, in order to avoid overcooling of residential premises, the natural exhaust from the premises should be reduced by covering the adjustable ventilation grilles for these periods. Mechanical ventilation should be reduced or switched off for this period, but should still act as natural exhaust ventilation. After the end of frost, the ventilation systems must be fully turned on.

4.11. Malfunctions of mechanically driven ventilation units located in the rented premises of the hotel are eliminated by the tenants.

4.12. Air curtains must be installed by a specialized organization and provide warm air to the main entrance vestibule or vestibule at the appropriate temperature and in the required quantity. During operation, make sure that the temperature of the air coming from the air-supply devices of the curtain corresponds to the data in Table No. 3, depending on the outside air temperature.

4.13. The air conditioning system must be made in accordance with the design and requirements of the SNiP chapter on the design of heating, ventilation and air conditioning. The main requirements for the operation of air conditioning systems is to maintain the necessary air parameters in the serviced premises, while deviation from the norm is allowed: + 10% in supply air volume, + 2 ° C in temperature, + 5% in relative humidity.

4.14. Heating, ventilation, air conditioning systems should provide comfortable microclimatic conditions in the hotel premises. The design air temperature in hotel rooms (except for rooms with a special mode of operation) should be taken as 20 ° C. The maximum air temperature in residential and public areas of hotels should not exceed 26°C. Relative humidity should be: in hotels with air conditioning - within 45-50%; without conditioning - 30-65%. The amount of incoming outdoor air per 1 person for residential premises is recommended to be taken within 60 cubic meters per hour. In hotels provided with air conditioning systems, bacteriological studies of water samples from air conditioning systems for the presence of the causative agent of legionellosis should be provided (The work is carried out by the Institute of Epidemiology and Microbiology named after N.F. Gamaleya of the Russian Academy of Medical Sciences).

4.15. Garbage chutes in hotels are arranged in stairwells or in separate rooms. It is not allowed to arrange a garbage chute in the rest rooms for service personnel. Garbage chutes must meet the requirements of the Guidelines for the design of garbage chutes in residential and public buildings. The load on one trunk of the garbage chute is accepted up to 1500 liters of garbage per day (with an accumulation of 0.2 liters per 1 cubic meter of living space in hotels. Scheduled preventive maintenance of the garbage chute should be carried out once every three years, and capital - once every nine years .

4.16. Malfunctions of waste disposal systems must be immediately eliminated (lack of fastening of valves and gates, violation of ventilation, dust from the trunk of the garbage chute when the valve is opened, the appearance of smell and insects from the valves, periodic blockages of the trunk, garbage chute, ignition of debris, formation of cracks in the plaster near the valves and etc.).

4.17. Loading valves and the rooms in which they are located must be kept clean. The valves must be washed at least once a week, after washing they should be wiped, because. penetration of water into the trunk of the garbage chute is not allowed.

4.18. To reduce noise when opening and closing the loading valve and prevent the spread of smell from the garbage chute, it is necessary to monitor the good condition of the rubber gaskets of the garbage chute valves and replace them in a timely manner.

4.19. The ventilation of the garbage chute to prevent the spread of odors in the hotel premises must ensure the constant removal of air from the shaft through the exhaust shaft into the atmosphere. Every month it is necessary to check the operation of the exhaust ventilation of the garbage chute through the open opening of the loading valve in the lower and upper floors. Checking should be done with an anemometer or by the deflection of thin tissue paper.

4.20. On a monthly basis, it is necessary to carry out mechanical cleaning of the inner surface of the walls of the garbage chute with a rod with a “doll” type device attached to the end.

4.21. It is necessary to regularly thoroughly clean the hopper with brushes moistened with a soap and soda solution (100 g of soda and 25 g of soap per bucket of water), followed by washing and disinfection.

4.22. Sanitary and hygienic requirements for waste collection chambers:

The walls of the chamber are faced with ceramic tiles, the ceiling is covered with oil paint;

The chamber must have a ladder connected to the sewer, with a slope of 0.01 to the pit or ladder; sink and watering faucet with a hose, with cold and hot water supply;

Garbage from the chamber must be taken out daily;

After the garbage is removed, the chamber is cleaned and flushed with a hose. The room of the garbage chamber is periodically disinfected and deratized;

The garbage chamber room should have an isolated exit and not communicate with other utility rooms of the hotel.

It is necessary to monitor the impermeability of the chambers for rodents; the door of the waste collection chamber on the inside and the threshold must be upholstered with sheet steel, have a tight porch along the contour and a locking device; open towards the street, the width of the doorway must be sufficient for the carriage of a cart with a container or a garbage collector, damage to the structures surrounding the garbage chambers must be carefully repaired.

4.23. The chambers must be dry, have artificial lighting with the installation of dust-proof and moisture-proof lamps; the air temperature in the chamber must be above +5°C.

4.24. Collectors with garbage should be previously removed from the waste collection chamber by the time of removal; collection of recyclables in the chamber is prohibited.

4.25. Containers with a capacity of 400-800 liters, located in the waste chamber under loading, must be installed on a trolley, with which they are rolled out of the waste chamber for loading into garbage trucks.

4.26. When using portable waste bins with a capacity of 80-100 liters, there should be such a number of bins in the chamber that will ensure the reception of garbage between the terms of its removal. It is necessary to replace filled garbage containers in a timely manner. The lids of filled waste bins should be tightly closed. Portable waste bins inside and out should be washed daily under running warm water (45 to 60°C) with brushes. Containers (taken out in container bags) must be delivered to the hotel clean.

4.27. In hotels with a large collection of garbage, swap bodies of garbage trucks, pressing and crushing garbage should be used.

4.28. In order to improve the efficiency and quality of cleaning work during new construction and complex overhaul, hotels with more than 400-500 beds are recommended to be equipped with stationary systems of centralized vacuum dust removal (CVD).

4.29. To ensure the efficient and economical operation of centralized dust extraction systems, dust collection must be carried out according to a schedule approved by the hotel administration.

4.30. Wet dust separators (bubblers) used to clean the exhausted air should be protected from freezing, dirty water should be changed in them after 2-4 weeks. Retained dust from diffuser dust separators must be removed regularly. Fabric filters should be cleaned once a week.

4.31. The duration of cleaning when using the CVP is per minute: 8-10 - for a single room up to 20 square meters. m; 2-3 - for corridors with a floor surface up to 10 sq.m.

4.32. The dust retained in the CVP should be placed in tight kraft paper bags for removal to specially designated places, preventing it from scattering, spilling onto the floor surface and open storage.

4.33. The oxidizability of air in residential and public premises of 4 and 5 star hotels should be no more than 6.0 mg/m3. The concentration of carbon monoxide in hotel premises should not exceed the MPC values ​​(0.002 mg / l), carbon dioxide - 0.1%, ammonia - 0.2 mg / cubic meter, benzopropylene - 0.00 mg / cubic meter

4.34. Hotel premises must be protected from ionizing and high-frequency radiation, including from internal sources (medical, kitchen, technical equipment, etc.) - in accordance with MGSN 2.02-97.

4.35. The maximum permissible levels of electromagnetic fields (electromagnetic field strength (NEMF) in hotels should not exceed the values ​​normalized by MGSN 2.03-97 (1V / m) and other applicable documents; if necessary, a decrease in the level of NEMF by technical measures should be provided.

4.36. Normative indices of airborne noise insulation and the reduced level of impact noise for residential, public and industrial premises of hotels should be taken in accordance with the requirements of MGSN 2.04 -97. Special measures should be taken to protect rooms and public premises from noise from the corridors (noise-protecting doors, seals in the porches, the installation of vestibules or second doors in the front, etc.) from noise and vibration produced by mechanical equipment (device of shock absorbers, flexible inserts, hangers, floating foundations, etc.).

4.37. In the construction and decoration of hotel premises, environmentally friendly and safe materials that have passed hygienic certification and have a certificate of conformity should be used.

4.38. In hotels with 300 or more lamps, technical rooms should be provided for cleaning and washing electric lamps and temporary storage in containers of spent fluorescent lamps such as LV, LD, etc. - at the rate of 6 sq.m for every 300 lamps.

V. Equipment and maintenance of the hotel premises.

5.1. The housing stock of the hotel is equipped with hard, soft and low-value inventory in accordance with the requirements for hotels of various categories (GOST R 50645 -94 "Classification of hotels").

5.2. All hotel rooms must be carefully cleaned by a special staff of maids and cleaners.

5.3. Before starting work, the head maid and maid must be dressed in clean and well-ironed uniforms or overalls.

5.4. When cleaning various rooms of hotels, cleaning devices, cleaning equipment and cleaning materials are used.

5.5. Each maid must have a trolley for transporting clean and used linen, cleaning products, as well as display equipment, the set of which depends on the category of the hotel (advertising materials, a set of stationery, soap, shampoo, bath gel, deodorant, bathing cap, mineral water, etc.).

5.6. The equipment of the trolley is carried out in a special room as follows: a layout is placed on top, then clean linen, on the bottom - dirty linen and cleaning products in plastic bags. Soiled laundry can be collected in large plastic bags and linen bags attached to the side of the cart; Disposable plastic bags for garbage collection should be provided.

5.7. Transportation of clean linen in open form is prohibited.

5.8. Rags used for cleaning rooms must be labeled and used strictly for their intended purpose.

5.9. There are several interconnected types of room cleaning: daily current and general.

5.10. Daily cleaning of residential rooms should be carried out in the following sequence:

Airing the premises for 20-30 minutes in winter through a transom, window, in summer through open windows;

Washing dishes and then covering with a clean towel until the end of cleaning;

Cleaning the bed with the obligatory turning of the duvet cover, shaking the sheet and duvet cover, fluffing the pillow (the duvet cover or mattress pad and pillow must be in a cover, a woolen blanket in the duvet cover), for daytime maintenance, the bed is covered with a bedspread. The bed is made as follows: the sheet is spread in such a way that one edge of it (to the inside of the bed) is tucked under the duvet cover (mattress cover), on the other, the outer one, reaches the bed side; a pillow and a blanket with a duvet cover are straightened (closing the pillow); in conclusion, everything is covered with a veil;

Removing dust from furniture (wiping inside cabinets, bedside tables, tables, TV, radio, telephone, etc.);

Removing dust with a vacuum cleaner from carpets, flooring, floors.

5.11. During cleaning, it is strictly forbidden to stand on tables, sofas, armchairs and other furniture.

5.12. In two-room suites, the bedroom is first cleaned, then the living room, hallway, and then the bathroom. In a three-room suite, the bedroom, living room, office, hallway and bathrooms are cleaned accordingly.

5.13. When starting to clean the bathroom fixtures, the maid should wear rubber gloves and an oilcloth apron.

5.14. Daily cleaning of the bathrooms in the rooms should be carried out in the following sequence:

A hinged shelf with a mirror, a heated towel rail are being wiped;

Glazed, ceramic tiles around plumbing fixtures are wiped;

The washbasin, bathtub (shower tray), bidet, toilet bowl are washed;

The garbage is removed from the pedal bucket, after which it is washed;

The rubber mat is washed and finally the floor.

After cleaning and disinfection of hands, glasses are placed on the toilet shelf according to the number of people living in the room and the necessary set of items from the display. Towels are hung on the towel holder (for each guest):

At least two in 1-2 star;

At least three in a 3 star;

At least five in 4-5 star;

plastic bags for linen, things handed over for washing and dry cleaning are laid out; toilet paper (with spare roll).

5.15. In public showers, rubber mats are laid out on the cabin floor. For daily cleaning of shared showers, the following procedure is observed:

The mirrors in the undressing rooms are wiped down;

Dust is removed from banquettes, clothes hangers;

Wall soap dishes, rubber mats are washed;

Tiled walls are wiped;

Remove debris from pedal buckets.

5.16. General cleaning should be done once every 7-10 days. During the general cleaning, the walls are wiped of dust, the ventilation grilles are cleaned, draperies, mattresses, featherbeds are cleaned with a vacuum cleaner, the glass of windows and doors is wiped. During general cleaning, additional work can be carried out: washing carpets, carpet paths, etc. Curtains on the windows are vacuumed and twice a year they are taken to dry cleaning, laundry; tulle curtains are washed.

5.17. To disinfect the premises and equipment of hotels, disinfectants from several classes of chemical compounds can be used:

Class 1 - halogen-containing. This class includes mainly chlorine-containing disinfectants.

1.1. Anolyte (electrochemical activated solutions of sodium chloride) obtained on STEL 4N-60-02, STEL-60-03, STEL-ION-120-01 units:

1.2. Chloramine.

1.3. Precept firm "Johnson-Johnson Medical" (USA).

1.4. Purzhavel "Pastile Javel effervesant" company "Hydrochem" (France).

1.5. Javelion "Noveltichlor" firm ETC Linosper (France).

1.6. Klor-Clean firm "Medentek" (Ireland).

1.7. Clorsept firm "Medentek" (Ireland)

Foreign drugs are produced in the form of tablets, which is convenient for use.

Class 2 - oxygen-containing compounds. This class includes disinfectants based on peroxide compounds.

2.1. "PVK" (Russia).

2.2. "Peramin" (Russia).

2.3. "Virkon" company "KRKA" (Slovenia).

2.4. "Perform" firm "Schulke and Mayr" (Germany).

Class 3 - surface-active compounds (surfactants). It includes quaternary ammonium compounds and amphoteric surfactants.

3.1. "Alaminol" (Russia).

3.2. "Sanifect-128" by Likvatech Industrid, Inc. (USA).

3.3. "Forte-des" JSC "Movek" (Estonia).

3.4. "Odo-ban" company "Clean Control Corporation" (USA)

3.5. "Neutral-Lemon" of the company "ABC Compounding Company" (USA)

3.6. Daicid-4.5 by Daikon Product Inc. (USA)

3.7. "AFBC"

3.8. "Septodor" company "Darvet Ltd" (Israel)

3.9. "Septodor-Aroma"

3.10. "FD-312" company "Dental Orohim" (Germany)

3.11. "Mikrobak Forte" company "Bohrer Chemie AG" (Switzerland)

3.12. "Socrena"

3.13. "Germasept plus" company "Iplon" (Belgium)

3.14. "Silva-Dez" AO "Movek" (Estonia)

3.15. "Terralin" by "Schulke and Mayr" (Germany)

3.16. "Veke-Side" of the company "Wexford LEBZ Inc." (USA).

For carrying out disinfection measures, preparations related to oxygen-containing compounds and surfactants are preferable due to their environmental friendliness, lack of a strong odor, and low level of toxicity.

Preparations of the surfactant group also have a washing effect. The modes of disinfection of objects in hotels by some of the indicated means are presented in the table.

No. p / p	Name of disinfectant	Disinfection object	Solution concentration, %	Holding time (min.)	Processing method
	Alaminol	rooms, furniture,			single wipe
		sled			double wipe
		(sinks, toilets)			single wipe
	Anolyte produced in the STEL-4N-60-02 unit	premises	0,03
		sled packaging and technical equipment	0,05
	Anolyte ANK, produced in the STEL-ION-120-01 unit	premises	0,02
		sled packaging and technical equipment	0,05
	Vex Side	premises			single wipe
		sled packaging and technical equipment			double wiping with an interval of 15 minutes.
	Odo-Ban	premises	1:27**		rubbing
		sled packaging and technical equipment	1:27**		double wiping with an interval of 15 minutes.
	PVC	premises	0.75 ADV*		single wipe
		sled packaging and technical equipment	0.5 ADV*		double wiping with an interval of 15 minutes.
			2.0 ADV*
	Diseffect (Sanifect-128)	premises	3:128*		single wipe
		sled packaging and technical equipment	3:128*		double wiping with an interval of 15 minutes.
	Septodor, Septodor-Aroma	premises	0,05		single wipe
		sled packaging and technical equipment			double wiping with an interval of 15 minutes.
	Mikrobak-Forte	premises			single wipe
		sled packaging and technical equipment
	Socrena	premises,
		furniture
		sled packaging and technical
		equipment
	Purzhavel	premises	0,03
		sled packaging and technical equipment	0,06		double wiping with an interval of 15 minutes.
	Chloramine	premises
		sled packaging and technical equipment
	FD-312	premises			single wipe
		sled packaging and technical equipment			double wiping with an interval of 15 minutes.
	Tyrraline (TRN-5225)	room, sled packaging and technical equipment			rubbing

* - when the product contains 30% hydrogen peroxide;

** - the ratio of the components of the solution - means: water.

5.18. In order to avoid the appearance of insects and rodents in the hotel, the administration must conclude a permanent contract with the dispensary for preventive treatment of all hotel premises.

5.19. The hotel must have a passport of the object to be disinfested and disinfected.

6.1. The hotel laundry includes a central linen room for clean linen, a central linen room for dirty linen (not available if the hotel has a laundry room); floor pantries for dirty linen and a daily supply of clean linen, warehouses (new linen) - see Tab. No. 1 p.3.13. The area of ​​the central linen should be at least 6 sq.m for hotels with a capacity of 15-20 people; 16 sq.m for hotels with a capacity of 50-100 beds; 30 sq.m for hotels with a capacity of 200-500 beds; 45 sq.m for hotels with a capacity of 800-1000 beds.

6.2. The number of sets of bed linen and towels should ensure the following frequency of linen change:

Bed linen every 3 days;

When settling foreigners - daily;

Change of towels - daily.

6.3. Rooms containing clean or dirty linen should be painted with oil paint (twice) or lined with glazed tiles.

6.4. In rooms for storing clean linen, cabinets or racks should be installed, the shelves of which are covered with oilcloth or plastic, and in rooms for storing dirty linen - floor racks 30 cm high or wooden chests painted with light-colored oil paint, sinks with cold and hot water supply .

6.5. The floors in the laundry rooms are covered with linoleum, plastic or metlakh tiles.

6.6. Extra bedding sets (mattress covers, pillows, woolen blankets, etc.) are stored in special cabinets for duty personnel.

6.7. When receiving and issuing clean and dirty linen by the same employee, two different dressing gowns are provided for work (when receiving and sorting dirty linen, individual protective equipment must be used: a scarf, a dressing gown, rubber gloves). After receiving dirty linen, the employee must wash their hands and change their bathrobe.

6.8. The central laundry room, storage rooms, where clean and dirty linen is located, should be cleaned daily: racks (cabinets) or chests, tables for staff are wiped, floors are washed; general cleaning is carried out weekly with washing of walls, doors and removal of dust from the ceiling.

6.9. Foreign objects and personal belongings should not be kept in office premises.

6.10. Laundry for residents living in the absence of a laundry can be done by maids or a specially assigned worker only in a specially equipped room. It is strictly forbidden to wash linen in the rooms and office premises.

6.11. If there is no laundry in the hotel, the administration must conclude an agreement for washing linen with the laundry factory of the city.

VII. Requirements for personal hygiene of personnel

7.1. The volume and frequency of medical examinations are determined by Order No. 555 of September 29, 1989 "On Improving the System of Medical Examinations of Workers and Drivers of Individual Vehicles."

7.2. The administration of the enterprise, together with the sanitary service, should conduct a cycle of classes on the sanitary minimum, followed by passing the test before going to work. In the future, the frequency of conducting classes is determined by the administration in agreement with the sanitary and epidemiological service based on the specific situation at the facility.

7.3. The contingent subject to mandatory preliminary upon admission to work and periodic medical examinations must have a personal medical book of a single sample with the results of hygienic certification, preliminary upon admission to work and periodic medical examinations, and preventive vaccinations.

7.4. To carry out medical examinations, the administration must conclude an agreement with the relevant medical institution.

7.5. A first-aid kit must be stocked on each floor of the hotel in accordance with order N 429 dated 04/23/80.

7.6. In each hotel, the administration establishes internal regulations, ensures peace, rest for residents and staff, and proper sanitary order.

7.7. Each hotel should have a sanitary journal or a folder with acts of the results of the hotel survey, instructions from the sanitary service, the results of laboratory tests, etc., with extracts of sanitary rules or a complete set attached.

The economic and accounting management mechanism is a method of regulating the economic and entrepreneurial activities of an enterprise (organization), including a system of economic and accounting levers. These include prices, tariffs, income, expenses (costs), profits, loans, taxes, etc., which are subject to mandatory accounting and are used as a regulator of the enterprise's economy and the impact on the economic processes of business entities.

The accounting management mechanism is the basis for a microeconomic analysis of the financial and economic activities of economic entities: small, medium and large enterprises, including hotel complexes. The bulk of the accounting information base refers to the measurement of natural and cost estimates of the enterprise's resources used to determine the costs and cost of a unit of hotel services for its production and sale.

The cost of a service is a valuation of the costs used in its provision for raw materials, materials, fuel, energy, depreciation of fixed assets, labor resources and other costs necessary for the provision of services. Based on this, the formation of the cost of the service is a summation of the organization's costs associated with the process of providing the service and related to a specific reporting period and the object of calculation. The cost of one unit of service, as well as the cost of the entire volume of services sold, is determined on the basis of the following economic principles:

1. Expenses are related to the implementation of entrepreneurial activities.

This principle follows from the very concept of cost: the cost of a service includes all costs associated with the process of providing a service. Those costs that are not directly related to production activities are classified as non-productive costs.

2. Organizational costs are divided into two types: current and capital.

This principle follows from paragraph 6 of Art. 8 of the Federal Law of November 21, 1996 No. 129-FZ "On Accounting". In the accounting of organizations, current costs for the production of products and capital investments are accounted for separately. Current costs include production costs, which, as a rule, are consumed in one business cycle. Capital includes expenses on non-current assets used in several production cycles, the value of which is included in the current costs of production or circulation through depreciation or amortization, as well as investment expenses, for example, financial investments in stocks, bonds, other securities and bank deposits.

3. The assumption of temporal certainty of the facts of economic activity - the principle of accrual.

According to this principle, the facts of the economic activity of the enterprise relate to the reporting period (and, therefore, are reflected in the accounting records) in which they took place, regardless of the actual time of receipt or payment of funds associated with these facts.

4. Assumption of property isolation of the organization. According to this principle, the property and obligations of the

enterprises exist separately from the property and obligations of the owners of this enterprise and other legal entities.

“On approval of the Regulations on the composition of costs for the production and sale of products (works, services) included in the cost of products (works, services), and on the procedure for the formation of financial results taken into account when taxing profits” and adopted in accordance with him branch instructions and guidelines.

The action of this document was canceled by Chapter 25 of the Tax Code of the Russian Federation "Corporate income tax", which came into force. Now, for these purposes, taxpayers use Chapter 25 of the Tax Code of the Russian Federation and Accounting Regulation PBU 10/99 “Expenses of the Organization”, approved by Order of the Ministry of Finance of the Russian Federation of May 6, 1999 No. 33n.

However, the cost of the service largely depends on industry specifics, and hotels are no exception. So, for example, for hotels, an additional regulatory document is the State Standard of the Russian Federation GOST R 50645-94 “Tourist and excursion services. Classification of hotels”, approved by the Decree of the State Standard of the Russian Federation of February 21, 1994 No. 33.

In the absence of relevant industry regulations on the organization of cost accounting, organizations should be guided by the old instructions, taking into account the requirements, principles and rules of accounting and tax accounting.

To date, in the accounting legislation, the main regulatory document in the formation of the costs of the organization is the above-mentioned Regulation on accounting PBU 10/99 "Expenses of the organization", approved by the Order of the Ministry of Finance of the Russian Federation No. ЗЗн dated 06.05.1999. According to to this document, “the organization’s expenses are recognized as a decrease in economic benefits as a result of the disposal of assets (cash, other property) and (or) the emergence of obligations, leading to a decrease in the capital of this organization, with the exception of a decrease in deposits by decision of the participant nicknames (property owners)"

The expenses of the organization, depending on their nature, the conditions for implementation and the direction of the organization's activities, are divided into:

1. Expenses for ordinary activities.

2. Other expenses, which in turn can be divided into:

¦ operating expenses;

¦ non-operating expenses.

Expenses for ordinary activities are expenses associated with the manufacture and sale of products, the performance of work and the provision of services, as well as the acquisition and sale of goods. They are an integral part of the organization's activities.

Operating expenses are:

¦ expenses associated with the provision of property for rent (this is not the main activity of the organization);

¦ expenses associated with the transfer of intangible assets for temporary use (if this is not the main activity of the organization);

¦ expenses associated with participation in the authorized capital of other organizations (if this is not the main activity of the organization);

¦ expenses associated with the sale, disposal and other write-off of fixed assets and other assets other than cash (except for foreign currency), goods, products;

¦ interest paid by the organization for the provision of funds (credits, loans) for use;

¦ expenses associated with payment for services rendered by credit institutions;

¦ deductions to estimated reserves created in accordance with accounting rules (reserves for doubtful debts, for the depreciation of investments in securities, etc.), as well as reserves created in connection with the recognition of contingent facts of economic activity;

¦ other operating expenses. Non-operating expenses are recognized:

¦ fines, penalties, forfeits for violation of the terms of contracts;

¦ compensation for losses caused by the organization;

¦ losses of previous years recognized in the reporting year;

¦ the amount of receivables for which the limitation period has expired, other debts that are unrealistic to collect;

¦ exchange rate differences;

¦ the amount of depreciation of assets;

¦ transfer of funds (contributions, payments, etc.) associated with charitable activities, expenses for sports events, recreation, entertainment, cultural and educational events and other similar events;

¦ other non-operating expenses.

When forming expenses for ordinary types of activities, they should be grouped according to the following elements established in PBU 10/99 "Expenses of the organization":

¦ material costs;

¦ labor costs;

¦ deductions for social needs;

¦ depreciation;

¦ other expenses.

For the purposes of managing costs and taxes in accounting, accounting for expenses is organized by cost items, depending on the taxation scheme. The list of cost items is established by the organization independently in accordance with industry specifics.

The composition of hotel costs for general and simplified taxation schemes is given in the table 3.1.

Below is an itemized calculation of the approximate costs of the hotel complex. The calculation of the annual cost of consumed resources is given in Table 3.2.

Calculation of the cost of soft inventory, dishes, clothing care items, cleaners and detergents is carried out in accordance with the Russian Federation GOST R 50645-94 "Tourist and excursion services". Classification of hotels. Each hotel room should have soft inventory in the composition shown in table 3.3

In our example, the analyzed hotel has a room stock of 30 single rooms, and the capacity of the room stock is 50 beds. Soft inventory for positions 1-5 is purchased in a single copy for each issue 75628 rubles. (3268 rubles x 30 beds). Such components of soft equipment as bed linen, terry towels, waffle towels, are subject to change once every three days, the cost of such a set is 600 rubles. for one bed and 16,970 rubles. based on 30 single rooms. To change linen, you must have 3 sets, you can have three sets, i.e. 11970 x 3 = 35910 rubles. In addition to soft inventory, rooms should be provided with items for placing clothes and caring for them, utensils (Table 3.4). For all rooms: 640 rubles. x 21 numbers = 13,440 rubles.

Table 3.1 Composition of hotel costs under general and simplified taxation schemes

Name of cost items	General scheme of taxation	Simplified tax scheme
1. Material costs
including: 1.1. Acquisition of property worth less than 10,000 rubles.
1.2. Resource cost
Electricity
1.3. Acquisition of soft inventory for completing and maintaining rooms
1.4. Acquisition of items for placing and caring for clothes, dishes for completing rooms
1.5. Purchase of cleaning and washing products for rooms
1.6. Washing of soft inventory of the guest
2. Labor costs for hotel staff
3. Unified social tax (26% of the wage fund of the hotel staff)
4. Contributions to the Pension Fund (20% of the salary fund for hotel staff)
5. Depreciation of property
6. Depreciation of intangible assets
7. Reimbursement of fixed assets
8. Hotel certification
9. Hotel security ("panic button")
10. Communication services (telephone)
11. Maintenance of cash registers
13. payment for Internet services
14. Payment for the entrance medical examination of personnel
15. Payment for the current medical examination of the hotel staff
16. Stationery
17. Calculations with the budget for income tax
18. Settlements with the budget for property tax
19. Settlements with the budget for property tax
20. Settlements with the budget for a single tax on imputed income
21. Settlements with the budget for land tax
22. Calculations with the budget for the fee for environmental pollution (maximum allowable emissions)

Table 3 2

Calculation of the annual cost of resources

Table 3.3

List and cost of soft inventory for completing and maintaining one issue

Table 3.4

List and cost of clothing and care items, dishes in one room

Table 3.5

List and cost of cleaning and detergents for one hotel room

The list and cost of cleaners and detergents for one room are shown in table 3.5.

The cleaners and detergents indicated in Table 3.5 are consumed within 10 days (decade), therefore, the annual costs for them are:

RUB 369.65 x 3 x 12 months x 21 beds = 279,455.4 (rubles)

Laundry is washed 8 times a month, the weight of one set of linen for one room is 3 kg, the price of washing for 1 kg is 15 rubles. The annual cost of laundry will be:

3 kg x 21 numbers x 15 rubles x 8 x 12 = 90 720 (rub.)

The calculation of labor costs, according to the staffing table, is shown in table 3.6.

The annual wage fund will be: 88,000 rubles. x 12 months = 1,056,000 rubles.

Calculation of depreciation in accordance with paragraph 1 of Art. 258 of the Tax Code of the Russian Federation is given in Table 3.7, while depreciable property is distributed over 10 depreciation groups depending on its useful life.

Depreciation amount for the year: 90171.2 x 12 = 1,082,054.4 rubles.

The list and cost of a set of furniture in a single room, worth more than 10,000 rubles, are shown in Table 3.8.

Table 3.6 Calculation of labor costs for hotel employees

	Job titles	Number of persons	Monthly salary, rub.	Monthly salary fund, rub
	Administrator (hotel open 24/7)
	Daily maid
	Day maid
	Senior administrator (as chief accountant)
	Director
	Supply manager (purveyor, merchandiser, driver-forwarder)
	Secretary
	Cleaning woman
	Boiler room operator (combination: plumber, electrician)
	Security guard

Table 3.7 property depreciation calculation

The composition of a set of furniture in a hotel worth over 10,000 rubles.

Table 3.8

	Name of furniture		Quantity, pcs.	price, rub.	Cost, rub.
Single room collection "Cameo"
	Single bed with mattress
	Nightstand
	Combined dressing table
	Decorative mirror
	TV stand round
	Wardrobe
	Hanger with luggage rack
	Half armchair
	Computer desk
TOTAL for 21 numbers:

Table 3.9

The composition of the costs per bar when working on a single tax on imputed income

Naming of expenditures	Work on a single tax on imputed income
1. Material costs - total
including: 1.2. Purchase of barware. 1.3. Purchase of products
1.4. Energy cost:
Electricity
Disposal of municipal solid waste
1.5. The cost of soft inventory for the bar
1.6. The cost of cleaners and detergents for the bar
1.7. bar staff salaries
1.8. UST (26%)
1.9. Insurance premiums for compulsory pension insurance (20%)
1.10. Property depreciation
1.11. Amortization of intangible assets
1.12. Bar certification
1.13. Payment for the entrance medical examination of the bar staff
1.14. Payment for the current medical examination of the bar staff
1.16. Single tax on imputed income (15%)
1.17. Property tax (2.2%)

In the global hotel fund, two main groups of hotels are distinguished: for permanent residence and for temporary residence. In turn, they are divided into: 1) transit hotels serving any contingent in conditions of a short stopover; 2) business hotels serving persons on business trips and business trips; 3) hotels for recreation (tourist, resort, etc.). For all these hotels, general mandatory requirements have been developed for the period of temporary residence of customers, the availability of conditions for accommodation, food, consumer services, as well as specific requirements due to the need to satisfy customers, taking into account their requests.

Depending on the purpose of the hotels, the characteristics of the categories of tourists served and some other factors, there are such types of hotels as a motel, camping, rotel, flotel, botel, tourist base, tourist shelter.

Let's take a closer look at the following types of hotels:

Akvatel - a stationary ship, withdrawn from service as a vehicle and used as a hotel.

Apartment hotel - a hotel consisting of apartments, the price of which does not depend on the number of guests living in it. It is designed for self-service, including self-cooking of food by guests, so kitchens with the necessary equipment are required in the rooms. In Europe, a kind of apart-hotel has been developed - “anonymous boarding house” - a form that allows apartment owners to conclude an agreement with an agency to rent out their living space - one of the apartments in an ordinary residential building. A small private house can also be offered as an "anonymous boarding house"; sometimes the owner of the house rents out several rooms, and his family lives in the rest.

Base tourist - a tourist complex located on the route with active modes of movement, which includes premises for active rest tourists. It usually accepts tourists hiking with active means of transportation: mountain, water, skiing, hiking. As a rule, tourist bases are located in picturesque places, in gorges, at the edge of the forest, etc.

Business hotel - a specialized hotel for businessmen. The first business hotel was opened in 1908 in Buffalo (USA) by Ellsworth M. Statler under the name "BUFFALO STATLER" and provided businessmen with the maximum convenience for that time: the presence of individual door locks, running water, toilet rooms, switches at the doors, bathrooms in each room, free morning newspaper. Business hotels began to develop at the fastest pace in the 20s. It was at this time that the world's largest hotel "Stephens" was built (1927), later renamed the "CONROD HILTON" and marked the beginning of the empire of Conrod Hilton in the hotel business.

Botel - a small hotel on the water, which can be used as a suitably equipped vessel.

Bungalow - a small building made of lightweight materials used to accommodate tourists. Widespread in international youth tourist centers.

The most primitive means of accommodation in the world are the so-called guest houses where the only service provided is accommodation.

Congress hotel - a hotel specializing in the reception and service of guests of congresses and exhibitions.

Resort hotel - a hotel specializing in the reception and service of tourists who have arrived at a given place for the purpose of rest and recreation. Its concept includes the provision of premises and additional amenities to serve individual visitors, families and group tourists arriving on vacation on Sundays and holidays. In recent years, many resort hotels have begun to pay attention to congress and business tourism, which are the second and third most important market segments, in order to even out the load in the off-season.

City resort hotel - a city hotel that has a special material base for the recreation of guests: recreational centers with sports equipment, swimming pools, as well as direct connections with tennis and swimming sports clubs.

Resort congress hotel is a hospitality enterprise, which considers its main clients to be companies whose participants combine participation in congresses with relaxation. In addition to meeting rooms and specialized equipment, it may have its own golf courses, ski slopes, etc., as well as a special leisure service.

Dacha - the second recreational dwelling owned by a private person and used by him for recreation. The first dachas in Russia appeared at the end of the 19th century, they were concentrated along the railways - the main transport artery, which was used by dacha residents on commuting trips from the city to the dacha and back. The dacha is used mainly in the summer and is family oriented.

Inn yard - the oldest enterprises in the hospitality sector. Known since the 1st century. BC e. (The Roman Empire). They were located along the main roads to serve traveling officials and merchants, and then pilgrims. Basic services: accommodation and meals.

An ecological village is a socially organized area that provides recreation in a natural environment using traditional Russian accommodation facilities (hut) and food. In Russia, it is planned to create an ecological village under the auspices of the WTO in the Galichsky district of the Kostroma region.

The ecological village provides natural behavior of tourists, observation of domestic animals, and other elements of the agro-recreational complex.

Camping - a camp for car, motorcycle, bicycle tourists, usually located in the countryside, sometimes not far from the motel. Camping campers are provided with places to stay overnight, often in tents or summer houses, equipped with kitchens for individual cooking and some basic amenities.

Motel - a hotel located near highway. A roadside hotel, in which, in addition to comfortable rooms, autotourists are provided with parking lots with appropriate service. Motel - a means of accommodation for autotourists, adapted for family accommodation and family service, without the need to pay for the entire range of services, as hotels offer. Thus, motels offer a limited range of services at lower prices than hotels.

The first motels appeared in the USA in the 1950s. XX century, when Kemmono Wilson built one of the first hotels for motorists - HOLIDAY INN. In the early 90s. the share of accommodations in US motels was 38%.

A hotel is a traditional type of hotel business, usually located in a large city or a significant recreational area, with a large staff of staff providing a wide range of additional services and a high level of comfort. The largest hotel in the world - "Ambassador City Jomtien" is located in Pattaya, Thailand. It has 5,100 rooms.

The boarding house is an accommodation enterprise that has become widespread in world practice. Accommodation in a boarding house is much cheaper than in ordinary hotels. It does not fall under the category of stardom, since it is not required to meet the standards, it is a free firm. A traditional boarding house is characterized by a small number of rooms and is usually designed for up to 10-20 people. Most often it belongs to one family that serves guests. Only homemade breakfast is included in the rate. The boarding house is characterized by an atmosphere of cordiality and warmth, which, along with low prices attracts customers.

Rotel - a mobile hotel, which is a car with single or double rooms - sleeping compartments, which also have changing rooms, a shared kitchen and a shared toilet.

Fotel - a floating hotel, a large hotel on the water, a specially equipped ship. It is sometimes referred to as a "resort on the water". In addition to comfortable rooms, tourists are provided with a wide range of active recreation services: swimming pools, a gym, video libraries, water skiing, diving equipment, etc. Such hotels are also equipped with congress and concert halls, libraries, rooms for temporary offices and facilities operational communication. Hotels on the water - chartered comfortable ships - have recently been often used to organize specialized trips and cruises, such as business tours, congress tours, study tours, etc.

A hotel is an enterprise that provides people who are away from home with a range of services, the most important of which (complex-forming) are equally accommodation and meals. This definition indicates the mandatory presence of two main services in the hotel - accommodation and food. However, their relationship to each other can vary greatly, as clearly shown in Figure 1.1. On one side of the scale there is an enterprise offering accommodation service and only breakfast in the room or in a special room, on the other side there is an enterprise offering accommodation service and a whole range of catering services (food in restaurants of European and national cuisines, bars, pizzerias, catering services on the floors).

Rice. 1.1. The ratio of accommodation services and food services in different hotels

The content of the accommodation service is that, firstly, special premises (hotel rooms) are provided for use, and secondly, services are provided that are performed directly by the hotel staff: porters for the reception and registration of guests, maids for cleaning hotel rooms, etc. d. There are various categories of rooms in hotels, differing in area, furniture, equipment, equipment, etc. (see "Classification of hotel rooms", p. 49). However, regardless of category, each hotel room must have the following furniture and equipment:

• bed;
• a chair or armchair per seat;
• night table or nightstand per bed;
• wardrobe;
• general lighting;
• wastebasket.

In addition, each room should contain information about the hotel and an evacuation plan in case of fire. Catering services for guests consist of a combination of various processes: production (cooking dishes in the kitchen), sales (sale of ready-to-eat foods, alcoholic and non-alcoholic drinks), service (serving guests by waiters in a restaurant, bar, cafe, hotel rooms). Additional or other services include the offer of a swimming pool, sports, conference rooms, meeting rooms, car rental, dry cleaning, laundry, hairdressing, massage and a number of others. At a hotel company, accommodation, catering and other services complement each other, in most cases they are interdependent and are perceived by the guest as a whole. Taking into account how they are designed and combined into a single complex, a certain type of enterprise is formed. The typology of hotel enterprises, which has become widespread in the world practice of the hotel industry, is shown in Table 1.3.

Due to the constant appearance of new services and forms of service in the hotel market, the above typology is very conditional. However, such a division is important for understanding the control features of each type. Within the given types, as a rule, there are many varieties.

Table 1.3 Typology of hotels

Hotel type	Characteristic
Luxury hotel	In terms of capacity, this type of hotel belongs to small or medium-sized enterprises. Usually located in the city center. Well-trained staff provides a high level of service to the most demanding clients, which are participants in conferences, business meetings, businessmen, highly paid professionals. The high price of the room is typical, including all possible types of services.
Hotel (middle class)	The capacity is more than a luxury hotel (4002000 seats). Located in the city center or city limits. It offers a fairly wide range of services, and their prices are equal to the level of the region of location or slightly higher. It is designed to receive businessmen, individual tourists, participants of congresses, conferences, etc.
Hotel-apartment (apart-hotel)	In terms of capacity, this is an enterprise of small or medium size (up to 400 seats). Characteristic for big city with a volatile population. Represents an apartment type of rooms used as temporary accommodation, most often on a self-catering basis. The price in this type of hotel usually varies depending on the terms of accommodation. Serves family tourists and businessmen, merchants staying at long term
Economy class hotel	Enterprise of small or medium capacity (up to 150 or more seats). Located near highways. Characterized by simple and fast service, a limited range of services. Business consumers and individual tourists who do not need full board and seek to actually pay for the services they consume, providing for a low percentage of service surcharge
Resort hotel	An enterprise with a wide range of capacities offering a full range of hospitality services. In addition, it includes a complex of special medical care and dietary nutrition. Located in a resort area
Motel	Simple one-story or two-story buildings located outside urban areas, in the suburbs, near highways. These are small or medium enterprises (up to 400 places). Characterized by an average level of service with a small number of staff. Clients are different categories of tourists, but with an emphasis on cognitive autotourism
Private B&B	This type of hotel has become widespread in the United States. This is a small, sometimes medium-sized hotel. Located in the suburbs or countryside. The service usually includes breakfast and an early light dinner at home. Our clients are businessmen and route tourists striving for home comfort.
Hotel garni	An enterprise that provides customers with a limited number of services: accommodation and continental breakfast
Boarding house	An enterprise with a simple standard and a limited range of services. Unlike garni hotels, breakfasts, lunches and dinners (full board) are provided here. However, only resident customers can receive catering services.
Gostiny Dvor	An enterprise that differs from hotels in a simplified standard of service, a smaller capacity, and the absence of a number of public facilities for meeting and staying guests (halls, lobbies, living rooms, etc.). The structure of the guest yard must have a restaurant or bar
Rotel	A mobile hotel, which is a wagon with single-double compartments, in which sleeping chairs are located. There is a dressing room, toilet, kitchen, refrigerator
Botel	A small hotel on the water, which is used as a suitably equipped vessel
Flotel	A large hotel, often referred to as a "resort on the water". Tourists are offered comfortable rooms with a wide range of services: swimming pools, water skiing, fishing tackle, diving and spearfishing equipment, gyms, congress and conference halls, libraries, a variety of information support (telephone, telefax, teletype, TV and etc.). Recently, it is often used to organize business tours, congress tours, congress cruises, study tours.
Fleitel	Aerohotel or "flying hotel". Extremely expensive and not numerous type of hotels. Equipped with a landing pad and communication with meteorological services

Each state forms its own types of enterprises, taking into account the peculiarities geographical location, climatic conditions, a number of other factors and, most importantly, the characteristics of the prevailing demand. In management practice, the term "hotel product" (or product "hotel") is widely used to emphasize the complex nature of the hotel offer, illustrated in Figure 1.2.

The subactivity of almost all enterprises, not only hotels, is highly dependent on location, as it affects the cost of land and construction works, labor costs, as well as the ability to market products. These are the so-called primary factors that are taken into account when deciding on a location. Secondary factors include such as the availability of raw materials, labor, appropriate infrastructure, etc., the importance of which is not the same for all enterprises. Depending on which factors are preferred, enterprises are distinguished that focus on raw materials, labor resources, communication routes or sales, which determines the characteristics of the product.

Rice. 1.2. hotel product

Hospitality companies are primarily focused on sales. Unlike industry, where products are delivered to the consumer, in the hospitality industry, the opposite is true: the guest must arrive at the hotel in order to use its services, and therefore the choice of location is subject to such requirements as reach and proximity. For example, when choosing a hotel for business travelers, the factor of its convenient location (the city center is most preferable) is decisive.

When considering hotel services as a product, three levels of services are distinguished:

1. individual services and groups of services;
2. product "hotel" as a complex of services;
3. extended product.

The relationship between the levels is shown in Figure 1.3.

Rice. 1.3. Three levels of the "hotel" product

The hotel as a complex, as a single product, is the second (middle) level. It consists of many individual services: maid service, kitchen, porter service, maitre d's, etc., which make up the first (internal) level. The product "hotel" in conjunction with the components of the offer of the area, which complement the services created in the hotel, constitute the extended product "hotel" of the third (external) level.

The product "hotel" can be schematically represented as another model of the core, surrounded by three rings (four levels of the hotel product) (Fig. 1.4).

Rice. 1.4. Four levels of product "hotel"

The core is a generic product that includes the basic skills and resources necessary to participate in the market process. In the case of a hotel product, individual services act as the core. The term "expected product" is used for the name of the ring immediately surrounding the core, which is used to refer to services that meet the minimum expectations of customers. It includes everything that inevitably accompanies a generic product: the time and conditions of service, the interior of rooms, halls and other premises, the appearance of staff, prices, etc.

The next circle is labeled "extended product". It consists of those additional advantages associated with its acquisition and consumption, which distinguish this product from market analogues. For a hotel product, the added value is most often the location component, which over time ceases to be seen as an add-on and becomes part of the expected product. The last outer circle is called the "potential product." Unlike the extended product, which captures only what has already been done, it contains everything that is potentially achievable and implementable in the future to attract and retain guests. Successful hotel companies are constantly looking for new service concepts.

The features of hotel services include:

1. Non-simultaneity of production and consumption processes.
2. limited opportunity storage.
3. Urgent nature.
4. Wide participation of personnel in the production process.
5. Seasonal nature of demand.
6. The interdependence of hotel services and the purpose of travel (trip).

The non-simultaneity of the processes of production and consumption of hotel services. In relation to the complex of services provided in the hotel, such a common characteristic for services as the simultaneity, the inseparable nature of the processes of production and consumption, does not fully operate. Individual hotel services are not related to the presence of the client. For example, cleaning and preparing a room for sale does not coincide in place and time with the moment the room is sold at the reception and the client's immediate check-in. Non-simultaneity also characterizes catering services: in most cases, the preparation of dishes takes place in a different place and at a different time, different from the serving and serving processes, which are carried out partially in the presence of the client. For a hotel company, such a separation of processes is a necessity. Direct service here must be preceded by the performance of preparatory services designed to satisfy the demand at a certain moment.

Limited storage capacity. The complex of hotel services as a whole cannot be saved for further sale. Wide participation of personnel in the production process. An important feature of hotel services, which distinguishes them primarily from industry services, where machines and automatic machines are used to a greater extent, is the wide participation of people in the production process. The standard defines the criteria by which the level of customer service and the activities of personnel of any service of a hotel enterprise are evaluated. In most cases, these criteria include the following:

• response time to a call about obtaining information or booking (15, 20, 30 seconds);
• time of registration in the accommodation service. Regardless of the mass arrival, customers should not queue for more than the time set at a particular hotel company (5, 10, 15 minutes);
• the time it takes to provide a particular service. For example, luggage is delivered to the room no later than 3 minutes after the client's check-in; washing and cleaning of personal belongings of residents fits into the day, etc.;
• appearance and uniform;
• knowledge of foreign languages ​​by service personnel, etc.

Season ny character of demand for hotel services.

Previously, the word "businessman" made the average person imagine a respectable man in a suit, who is driving an expensive car. Today, however, one sixth of the country's population is engaged in business. Some trade in the market, others are engaged in large and risky investments. (See How to make money on). This article will focus on opening a mini-hotel or hotel, an example of a hotel business plan for 24 rooms (44 places to stay) is described below.

Building for a hotel

Hotel business: how to open a mini hotel, hotel

Today, the hotel business is quite stable and profitable. You can start earning income from the hotel business in any region of the country. He is the most safe view entrepreneurial activity. An investment in a (mini) hotel or hotel will guarantee a steady income, but only if the hotel is run by a knowledgeable person.

Creating a hotel should begin with the choice of premises. It is best to build or buy a suitable building, because renting it for a long time is far from the best idea. (Business ideas for small town cm. ). The building on several floors is perfect for creating a small mini-hotel. A well-written hotel business plan is needed for many purposes:

1. It is used as a ready-made presentation for investors.
2. It is constantly used for internal use as the main management tool.
3. Needed to determine all costs, risks, "pitfalls". Approximately helps to calculate the future income of the business and its prospects.

Description of the business plan for a three-star hotel with 24 rooms

Project purpose: open a 3-star hotel with 44 beds (24 rooms)

Objective of the project: service and accommodation for a comfortable stay of guests of the city, tourists.

Demand: In Russia, the demand for hotel services is constantly growing. There are many reasons for this: a jump in the tourism business in Russia, an increased influx of foreign tourists, the opening of large enterprises together with other countries, holding exhibitions and seminars throughout the Russian Federation.

Given the deterioration of the quality of the environment, hotels located in clean, untouched corners of nature, far from civilization, are becoming more popular.

Marketing Campaign: In order to provide a sufficient number of customers, the hotel will be advertised using printed publications (newspapers, magazines), flyers with advertising information about the new hotel, the Internet. Agreements will also be signed with several travel agencies to advertise our hotel to tourists.

Hotel production plan

The area of ​​the hotel is 1200 square meters. Includes 24 rooms for accommodation, of which:

• Suite rooms - 4 pcs.
• 2-seater - 16 pcs.
• 1-seater - 4 pcs.

The hotel also has entertainment facilities:

• Cafe;
• Restroom;
• Billiards.

The financial side of the hotel business plan

The duration of the calculation period is 2 years (the time of construction of the building) plus the time of subsequent operation.

A) The total amount of investments - 18 - 24 million rubles:

• building construction - 800 thousand - 1.2 million rubles.
• arrangement of the territory, construction of a parking lot - 3 million rubles.
• design and pre-project work - 11.4 - 14 million rubles.
• purchase and installation of equipment - 2.8 - 4.8 million rubles.

It is necessary to take into account possible unplanned expenses.

B) Current costs will consist of:

• Wages and transfers to social funds.
• Operating costs.
• The cost of repairs, maintenance of the hotel.
• Possible tax for the use of land.

The salaries of employees (manager and six or seven employees of service personnel) will amount to 1.44 million rubles. in year.

Operating costs consist of payment for electricity, water and heat supply. This also includes the purchase of products and detergents, payment for communications, and so on. The cost of operation will be 800 thousand - 1 million rubles. during the accounting period of operation of the hotel.

C) Main sources of income:

• Income from renting rooms - 6 - 7 million rubles,
• Income from food and drinks 1.4 - 1.8 million rubles.

Additional sources of income:

• Billiards - 100-200 thousand rubles.

The total annual income of the hotel (hotel) will be: 7.7 - 9.5 million rubles

The project will pay off in 5 years, profitability - 60%. Using discounting in determining the payback period, you can name a figure of 6 years.

The discount rate in a market economy depends on the percentage of the deposit on deposits, however, in practice, most often, increased values ​​are used, taking into account the unstable economy and investment risks.

After a while, the hotel service sector can be significantly expanded by adding several innovations:

• Swimming pool;
• Sauna;
• Summer cafe;
• Playground for children;
• Bowling;
• Massage room.

This example of a hotel business plan will help you open a mini hotel (hotel), as well as take a bank loan for business. Good luck to you!