As we observe Tourism Awareness Month 2020 under the theme “Destination Guyana: Recover, rebuild – Getting ready to bounce back”, it is opportune to remind ourselves of the importance of meeting standards in this crucial sector – the Tourism Sector. As we try to bounce back from the severe impact of the COVID pandemic on the sector, it is an opportune time to incorporate the requirements of available standards and guidelines into the sector.
The Guyana National Bureau of Standards (GNBS) has several standards, which when implemented are designed to enhance the experience of visitors to our shores. These standards include the Code of Practice for tour operators and tour guides, Bed and breakfasts facilities and Code of Practice for quality management in the restaurant service.
Today’s article takes a close look at the Code of Practice for Assessment, licensing, registration, classification, and grading of the accommodation sector. This national standard, which was published in the year 2003, specifies the requirements for the monitoring and management of hotels, apartments, and guesthouses. It sets out procedures for the grading of these facilities by the Authority – the Guyana Tourism Authority (GTA).
The standard addresses rates for various types of accommodation including sleeping accommodation only and sleeping accommodation with breakfasts and all inclusive. How rates and other information are presented to visitors upon arrival at accommodation facilities are also outlined in the standard.
Requirements for electrical installation and supply in accommodation facilities are clearly stated in the document, which include electricity supply intake, condition of installation, lighting levels and emergency lighting. In addition, the standard highlights fire safety requirements, which include means of escape in the event of a fire, directional signs, fire extinguishers and alarm systems.
The storage, preparation and service of food and beverages at accommodation facilities are also important aspects covered by the standards and these will ensure that guests are provided with meals that are safe and wholesome. Storage and cleanliness of utensils, temperature considerations for cooked and precooked foods, self-service food facilities and the manner of garbage disposal are the main aspects addressed in relation to storage, preparation and service of food and beverages.
Other key areas addressed by the standard include the general hygiene of establishments, the hygiene of employees and the requirements for public areas such as washrooms, dining area, swimming pool and beaches.
Hoteliers and owners of other properties designed for accommodating local and overseas guests should see this code of practice as offering crucial guidance for the enhancement of their facilities and ultimately the local tourism sector. Once implemented, the requirements can provide the confidence to local and foreign guests that our establishments and ready for business in spite of the prevailing pandemic.
Stakeholders are therefore encouraged to acquire and use of this Code to improve the practices and processes within their respective businesses. Copies are available at the Guyana National Bureau of Standards for purchase.
For further information on this subject, please contact the GNBS on Telephone Numbers: 219-0065, 219-0066 or website: www.gnbsgy.org
