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Guidelines on equipment and minimum infrastructure for lodging establishments, eating establishments and night clubs

a) Equipment and minimum infrastructure for lodging establishments:

All the facilities, equipment and infrastructure of Tourism related projects must meet the requirements specified in the laws, regulations and codes currently in force in our country, including the implementing regulations of Law N° 7600, known as "Equality of opportunity for persons with disabilities in Costa Rica," which call for, among other things, “obstacle-free architectural design.”

1) Access for vehicles and pedestrians, streets, circular drives, indicating steps taken to provide access for the disabled.

2) Parking areas: identify them on the site map (one space for each four rooms, at least); delivery areas; passenger loading and unloading zones; parking spaces for the disabled (with access ramps), near covered entrances and exits.

3) Lobby or reception area:  with waiting areas, front desk, cashier window, information office, and separate men’s and women’s restrooms for the public and employees (in accordance with the implementing regulations of the Law on Construction).

4) Administrative area: with offices for the manager, accounting department, etc., and separate men’s and women’s restrooms for personnel (in accordance with the implementing regulations of the Law on Construction).

5) Rooms with beds, a bathroom, a closet, a dresser and other furniture, depending on the category of the establishment, and natural ventilation and light. The minimum free floor space in a single room is 9m2, and 13.50 m2 in a double room, depending on the category.

6) For each ten rooms, one must be designed and built in compliance with the requirements regarding access for the disabled set forth in Law N° 7600, published in the Gazette N°  102, of May 29, 1996, and the provisions of Executive Decree N° 26831-MP.

7) Identify suites as junior, master, presidential, etc., in accordance with the category of the room and of the establishment.

8) Housekeeping areas and/or rooms for storing janitorial supplies, a sink (for rinsing out mops, rags, etc.)  One service area per module of rooms, or per floor in buildings with multiple floors. This area must hold enough supplies and equipment, taking into consideration that one housekeeper services 14 rooms each day.

9) An area for employees, with a dining area and men’s and women’s dressing rooms, lockers and restrooms (with a shower, if needed), accessible to the disabled.

10) Laundry facilities, including necessary furniture and furnishings, clotheslines, ironing machine, storage for clean and dirty linen, etc.

11) Building and equipment maintenance shop with storage areas, storeroom for gardening equipment and supplies.

12) Safety and emergency equipment, electric power generator, emergency exits, fire escapes, and emergency lights, fire extinguishers, fire alarms, etc.

13) Depending on the type and location of the project, also indicate the number, if any, of conference rooms, game rooms, recreation and sports facilities, etc. including support services they require, and the number of occupants (seated and standing) authorized for each.

14) Indicate clearly the location of any swimming pool(s), the dimensions of each, deck areas, diving boards, slides, men’s and women’s restrooms, exterior showers (all in accordance with the implementing regulations of the Law on Construction).

15) Indicate the location of all hermetically sealed trash collection points for the project as a whole, and specific areas.

16) Hallways and passageways to all areas served, at least 1.50 meters wide.

b)  Equipment and minimum infrastructure for eating establishments:

1) Access for vehicles and pedestrians, indicating steps taken to provide access for the disabled.

2) Parking areas: identify them on the site map, (at least one space for each 15 customers), spaces for the disabled, with access to other facilities; parking for delivery vehicles.

3) Dining areas, indicating furniture (tables with chairs), waiter stations, in and out doors to kitchen area for dishes (including served and dirty dishes),  emergency showers, etc.  Identify areas for access by the disabled.  Indicate the number of occupants (seated and standing) authorized for each dining area, dance floor, bar, veranda, etc.

4) Men’s and women’s public restrooms, with a separate vestibule; one stall with facilities for the disabled.

5) Kitchen area, indicating all furniture and furnishings, equipment, and the areas for the different stages of food preparation, dishwashing area, sink (for rinsing out mops, etc.), areas for making pasty and bread, etc.

6) Include storage areas, indicating clearly their specific use: cleaning supplies, dishes, pots, pans and utensils, containers and beverages, and areas for storing and freezing foods, etc.

7) An area for employees, with a dining area and separate men’s and women’s dressing rooms, lockers and restrooms (with a shower, if needed and separated by gender), these installations must also be accessible to the disabled.

8) Indicate the location of hermetically sealed garbage collection points, and areas where propane gas is stored.

9) Indicate the location of all fuse boxes and emergency cut off switches.


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