Investor's Guide
Main Navigation: General Instructions
Establish a Business National
Registry Tourism Sector
Tourism Sector: Declaration
Equipment
Guidelines Contract
Study
Plans
Inspection guidelines for lodging establishments,
eating establishments and night clubs already in operation
a) Lodging establishments
Name of the establishment
Date of visit
1. Architecture/grounds * **
*** **** *****
Requirements: (If all requirements are met, 5 stars are to be
awarded; if no requirement is met, 0 stars will be awarded. Other ratings,
between these two extremes, will reflect the number of requirements met).
Architecture
Grounds Location: Located in good area
Clearly identified (e.g., all electric signs work properly)
2. Lobby/public areas * **
*** **** *****
Requirements: (If all requirements are met, 5 stars are to be
awarded; if no requirement is met, 0 stars will be awarded. Other ratings, between
these two extremes, will reflect the number of requirements met).
Lobby
Corridors and hallways
Stairways and elevators Fire/Smoke detectors
Fire extinguishers Elevators (buildings
with four or more floors)
3. Rooms * ** *** ****
*****
Requirements: (If all requirements are met, 5 stars are to be
awarded; if no requirement is met, 0 stars will be awarded. Other ratings, between
these two extremes, will reflect the number of requirements met).
Furniture and fixtures
Mattresses
Bedding
Proper ventilation
Curtains and Windows
Reading light
Lighting
One drinking glass per guest
Closet space
Emergency instructions
Clothes rods and drawers Deadbolts
Reading Lamps
Locks on first-floor windows
Floor space
Individual thermostats
Soundproofing
Wastebasket
Amenities*
Ice bucket
Countertop for PC or for writing
* Amenities (1-2 amenities: 1 point; 3-4, 2 pts.; 5-6, 3 pts;
7-8, 4 pts; 9 or more, 5 pts.)
Television
Magazine offering local information
Luggage cart
Safety deposit box
Remote control for TV Credenza
Cable TV
Notepad and pen
Touch tone phone
Stationery and envelopes
Clock radio
Wall socket for computer
Message light on phone Guest directory
Full-length mirror
4. Bathrooms * ** ***
**** *****
Requirements: (If all requirements are met, 5 stars are to awarded;
if no requirement is met, 0 stars will be awarded. Other ratings, between these
two extremes, will reflect the number of requirements met).
Size
Towels
Mirror
Hot and cold running water
Shower/bathtub
Wastebasket
Floor space
Adequate water pressure
Accesories
Wall sockets for electrical appliances
The floor is not carpeted Proper lighting
Proper ventilation
Non-skid surface/ bathmat
Courtesy items:
Soap
Plastic shower cap
Skin lotion
Sewing kit
Hair dryer
Facial tissues
Shampoo
Hamper for used towels
Conditioner
5. Recreational equipment * **
*** **** *****
Requirements: (If all requirements are met, 5 stars are to be
awarded; if no requirement is met, 0 stars will be awarded. Other ratings, between
these two extremes, will reflect the number of requirements met).
Swimming pool
Volleyball court
Food and beverage service - poolside Tennis court
Furniture around pool
Golf course
Furnishings/furniture in good condition Exercise equipment
Pool water is clean
Sauna
Jacuzzi
Equipment for water sports (sailboats, jet skis, etc.)
Others:_____________________________________________
6. Restaurants and dining rooms * **
*** **** *****
Requirements: (If all requirements are met, 5 stars are to be
awarded; if no requirement is met, 0 stars will be awarded. Other ratings, between
these two extremes, will reflect the number of requirements met).
Furniture/furnishings
Appearance
Services offered
Proper lighting
Clean and neat
Waiters are clean and neatly dressed
Accessible restrooms
Room services: 24 hrs. Restricted
Cocktail lounge
Formal restaurant
Snack bar and/or Cafeteria
7. Kitchen * ** ***
**** *****
Requirements: (If all requirements are met, 5 stars are to be
awarded; if no requirement is met, 0 stars will be awarded. Other ratings, between
these two extremes, will reflect the number of requirements met).
Appliances (See that all are clean and in working order)
Sink
Stove
Portable range
Microwave oven
Dishwashing machine
Refrigerator
Coffee maker
Oven
Utensils
Glasses and plates
Frying pans/pots
Napkins
Silverware
Cups
Tablecloths
Cleaning supplies
8. Guest services * ** ***
**** ****
Requirements: (If all requirements are met, 5 stars are to be
awarded; if no requirement is met, 0 stars will be awarded. Other ratings, between
these two extremes, will reflect the number of requirements met).
Appearance of the employees
Services offered:
Reception desk/counter
Transportation from/to airport
Wake-up calls
Local newspaper
Business center
Iron and ironing board
Welcoming gift (flowers, chocolate, etc) Concierge
Nighttime guard service
Laundry
Dry cleaning
Secure parking area
Bellboys
Porter
Bilingual staff
Turn down service
9. Housekeeping * ** ***
**** *****
Requirements: (If all requirements are met, 5 stars are to be
awarded; if no requirement is met, 0 stars will be awarded. Other ratings, between
these two extremes, will reflect the number of requirements met).
Lobby/public areas
Rooms
Bathroom
Recreational areas
Restaurants and dining rooms
10. Maintenance * ** ***
**** *****
Requirements: (If all requirements are met, 5 stars are to be
awarded; if no requirement is met, 0 stars will be awarded. Other ratings, between
these two extremes, will reflect the number of requirements met).
Lobby and public areas
Rooms
Bathroom
Recreational areas
Restaurants and dining rooms
Rating
The overall rating is calculated by averaging the scores of the
nine components of the evaluation. More importance is attached to the room,
bathroom, maintenance and cleanliness than to any other considerations. The
percentage to be assigned to each point is as follows:
Architecture/grounds
5.0%
Lobby/public areas
5.0%
Rooms
20.0%
Bathrooms
20.0%
Recreation facilities
5.0%
Dining rooms/restaurants 7.5%
Guest services
7.5%
Cleanliness
15.0%
Maintenance
15.0%
TOTAL
100.0%
In the case of lodging establishments that provide an in-unit
kitchenette, the percentage assigned to this feature will be 5%, meaning
that the percentage assigned to restaurants/dining rooms and guest services will
be reduced to 5% each.
b) Eating establishments
Name of the establishment:
Type:
CHAPTER I: CHARACTERISTICS OF THE BUILDING AND FACILITIES
| |
TOTAL SCORE OBTAINED |
| LOCATION OF THE BUILDING |
10 |
| LEVEL OF MAINTENANCE |
10 |
| LEVEL OF CLEANLINESS |
10 |
| CONSTRUCTION CHARACTERISTICS OF THE FACADE |
10 |
| IDENTIFICATION OF THE COMPANY |
10 |
| CONSTRUCTIVE CHARACTERISTICS AND CAPACITY OF
PARKING AREAS |
10 |
| TOTAL CHAPTER I |
|
| TOTAL NOT APPLICABLE |
60 |
| TOTAL EQUIVALENCE CHAPTER I |
7.57% |
CHAPTER II: INTERIOR APPEARANCE
| CONSTRUCTION CHARACTERISTICS OF THE DINING AREA |
10 |
| MAINTENANCE AND CLEANLINESS |
10 |
| MINIMAL AREAS |
10 |
| SPACE/CAPACITY RATIO |
5 |
| SEPARATE ENTRANCES FOR CUSTOMERS AND EMPLOYEES |
5 |
| CEILING FINISH AND COVER |
5 |
| FLOOR FINISH AND SHIELD |
10 |
| WALL COVER AND FINISH |
10 |
| TOTAL CHAPTER II |
65 |
| TOTAL NOT APPLICABLE |
|
| TOTAL EQUIVALENCE CHAPTER II |
8.20% |
CHAPTER III: FURNISHINGS AND FIXTURES OF THE DINING AREA
| FURNITURE/FURNISHINGS |
10 |
| TABLECLOTH/NAPKINS |
10 |
| DISHES |
10 |
| SILVERWARE |
10 |
| DECORATIVE ELEMENTS |
10 |
| NATURAL ILLUMINATION AND VENTILATION |
5 |
| AIR CONDITIONING |
10 |
| LAMPS, CANDELABRAS AND OTHER LIGHTING FIXTURES |
5 |
| BUILT IN BACKGROUND MUSIC |
5 |
| LARGE SCREEN TV AND WALL MOUNTED TV |
5 |
| AIR FRESHENER |
3 |
| WAITER STATION |
6 |
| TOTAL CHAPTER III |
89 |
| TOTAL NOT APPLICABLE |
|
| TOTAL EQUIVALENCE CHAPTER III |
11.22% |
CHAPTER IV: BEVERAGE SERVICE AREA
| CONSTRUCTION CHARACTERISTICS OF THE BAR |
10 |
| DESIGN OF THE BAR |
10 |
| BAR FURNITURE/FURNISHINGS |
10 |
| BAR EQUIPMENT AND ACCESSORIES |
10 |
| GLASSWARE |
10 |
| VARIETY AND PRESENTATION OF BEVERAGES |
10 |
| WINE AND LIQUOR LIST |
10 |
| WINE CELLAR OR STORAGE AREA |
10 |
| TOTAL CHAPTER IV |
80 |
| TOTAL NOT APPLICABLE |
|
| TOTAL EQUIVALENCE CHAPTER IV |
10.09% |
CHAPTER V: COMPOSITION OF THE MENU
| MENU |
15 |
| ENTREES |
4 |
| MAIN DISH/SPECIAL DISHES |
5 |
| DESSERTS AND AFTER DINNER DRINKS |
4 |
| QUALITY AND APPEARANCE OF THE FOOD |
10 |
| SERVICE AT THE TABLE |
10 |
MENU FOR RESTAURANTS SERVING TRADITIONAL COSTA RICAN FARE
| ENTREES |
5 |
| MAIN DISHES |
5 |
| DESSERTS AND AFTER DINNER DRINKS |
5 |
| TOTAL CHAPTER V |
63 |
| TOTAL NOT APPLICABLE |
|
| TOTAL EQUIVALENCE CHAPTER V |
7.94% |
CHAPTER VI: FACILITIES AND FEATURES OF MEETING OR BANQUET ROOMS
| CONSTRUCTION CHARACTERISTICS OF THE DINING ROOM
|
5 |
| SPACE – CAPACITY RATIO |
3 |
| FLOORS, WALLS AND CEILING COVERS AND FINISH |
5 |
| FURNITURE/FURNISHINGS |
5 |
| TABLECLOTHS AND NAPKINS |
5 |
| DISHES AND SILVERWARE |
5 |
| EQUIPMENT FOR COLD AND HOT BUFFETS |
5 |
| NATURAL ILLUMINATION AND VENTILATION |
3 |
| AIR CONDITIONING |
5 |
| AUDIOVISUAL AND COMPLEMENTARY EQUIPMENT |
3 |
| TOTAL CHAPTER VI |
44 |
| TOTAL NOT APPLICABLE |
|
| TOTAL EQUIVALENCE CHAPTER VI |
5.55% |
CHAPTER VII: COMPLEMENTARY SERVICES
| LOBBY OR WAITING AREA |
5 |
| PROGRAMMED ACTIVITIES |
5 |
| CATERING AND CARRY OUT SERVICE |
5 |
| ACCEPTANCE OF CREDIT CARDS |
5 |
| TELEPHONE SERVICE (AVAILABILITY) |
5 |
| TOTAL CHAPTER VII |
25 |
| TOTAL NOT APPLICABLE |
|
| TOTAL EQUIVALENCE CHAPTER VII |
3.15% |
CHAPTER VIII: MARKETING
| ADVERTISING AND PROMOTION |
5 |
| QUANTITATIVE STRUCTURE OF THE DEMAND |
5 |
| TOTAL CHAPTER VIII |
10 |
| TOTAL NOT APPLICABLE |
|
| TOTAL EQUIVALENCE CHAPTER VIII |
1.26% |
CHAPTER IX: CHARACTERISTICS OF THE KITCHEN AREA
| CONSTRUCTION CHARACTERISTICS |
10 |
| SPACE – CAPACITY RATIO |
10 |
| SPACE – TRAFFIC AND WORK AREA |
10 |
| FLOORS AND WALLS FINISH AND COVER |
10 |
| CEILING FINISH AND COVER |
5 |
| NATURAL ILLUMINATION AND VENTILATION |
5 |
| ARTIFICIAL ILLUMINATION AND VENTILATION |
5 |
| EMERGENCY EXITS FOR KITCHEN STAFF |
10 |
| EQUIPMENT AND FURNISHINGS OF THE FOOD PREPARATION AREA |
10 |
| EQUIPMENT AND FURNISHINGS OF THE COOKING AREA |
10 |
| EQUIPMENT AND FURNISHINGS OF THE DISH/WASHING AREA |
10 |
| EQUIPMENT AND FURNISHINGS OF THE COLD STORAGE FACILITIES |
10 |
| TOTAL CHAPTER IX |
105 |
| TOTAL NOT APPLICABLE |
|
| TOTAL EQUIVALENCE CHAPTER IX |
13.24% |
CHAPTER X: OTHER DEPARTMENTS (WAREHOUSES)
| CONSTRUCTION CHARACTERISTICS |
10 |
| MINIMAL AREAS |
10 |
| NATURAL ILLUMINATION AND VENTILATION |
5 |
| ARTIFICIAL ILLUMINATION AND VENTILATION |
5 |
| FLOORS, WALLS AND CEILING FINISH AND COVERS. |
5 |
| EQUIPMENT AND FURNISHINGS FOR STORAGE OF PRODUCTS |
10 |
| OFFICE FOR RECEIVING AND STORAGE OF MERCHANDISE |
5 |
| TOTAL CHAPTER X |
50 |
| TOTAL NOT APPLICABLE |
|
| TOTAL EQUIVALENCE CHAPTER X |
6.31% |
CHAPTER XI: SAFETY STANDARDS FOR CUSTOMERS AND PERSONNEL
| EVACUATION FACILITIES |
5 |
| SECURITY SIGNPOSTS (REFLECTIVE SIGNS) |
5 |
| ALARMS AND FIRE EXTINGUISHING SYSTEMS |
5 |
| WATER TANK |
5 |
| EMERGENCY LIGHTS. |
5 |
| FUMIGATION |
5 |
| GARBAGE TREATMENT AND REMOVAL |
5 |
| SEWAGE TREATMENT AND REMOVAL |
5 |
| JANITORIAL STOREROOM |
10 |
| GUARD SERVICE |
5 |
| PERSONNEL TRAINED IN EMERGENCY PROCEDURES |
5 |
| FIRST AID KIT AND EQUIPMENT |
5 |
| TOTAL CHAPTER XI |
65 |
| TOTAL NOT APPLICABLE |
|
| TOTAL EQUIVALENCE XI |
8.20% |
CHAPTER XII: PUBLIC RESTROOM AREA
| CONSTRUCTION CHARACTERISTICS |
5 |
| WATERPROOF COVERING ON WALLS AND FLOORS |
10 |
| FINISH OR COVER OF CEILING |
5 |
| DIMENSIONS |
5 |
| TOILETS AND SINKS |
5 |
| EQUIPMENT AND ACCESSORIES OF THE REST ROOMS |
15 |
| TOTAL CHAPTER XII |
45% |
| TOTAL NOT APPLICABLE |
|
| TOTAL EQUIVALENCE CHAPTER XII |
5,67% |
CHAPTER XIII: FACILITIES FOR PERSONNEL
| LOCKERS FOR PERSONNEL |
5 |
| RESTROOMS FOR PERSONNEL |
5 |
| ADMINISTRATIVE OFFICES |
5 |
| TRAINING PROGRAMS |
5 |
| TOTAL CHAPTER XIII |
20 |
| TOTAL NOT APPLICABLE |
|
| TOTAL EQUIVALENCE CHAPTER XIII |
2,52% |
CHAPTER XIV: ADMINISTRATIVE AND SERVICE PERSONNEL
| GENERAL MANAGER (ADMINISTRATOR) |
10 |
| SALES MANAGER |
7 |
| PERSONNEL MANAGER |
3 |
| CASHIERS |
5 |
| MAITRE D OR HEAD WAITER |
7 |
| STEWARD |
7 |
| CHEF |
7 |
| COOKS |
5 |
| WAITERS BARTENDERS |
6 |
| BARTENDERS |
6 |
| RATIO OF WAITERS VS. NUMBER OF TABLES |
4 |
| SECURITY PERSONNEL AND GUARDS |
5 |
| TOTAL CHAPTER XIV |
72 |
| TOTAL NOT APPLICABLE |
|
| TOTAL EQUIVALENCE CHAPTER XIV |
9.08% |
| TOTAL NUMBER OF POINTS IN CHAPTERS I THROUGH XIV |
793
|
| TOTAL NUMBER OF POINTS OBTAINED |
|
| TOTAL NUMBER OF POINTS NOT APPLICABLE |
|
| POINTS LOST |
|
| |
|
| EQUIVALENCE OBTAINED |
|
c) Classification of night clubs
NAME OF THE ESTABLISHMENT:
TYPE:
CHAPTER I: MAIN PHYSICAL FACILITIES
| |
POINTS OBTAINED |
| LOCATION OF THE BUILDING |
10 |
| LEVEL OF MAINTENANCE |
10 |
| LEVEL OF CLEANLINESS |
10 |
| CONSTRUCTION CHARACTERISTICS OF THE FRONT PART |
10 |
| IDENTIFICATION OF THE COMPANY |
5 |
| CONSTRUCTION CHARACTERISTICS AND CAPACITY OF THE PARKING
AREA OR AREAS |
10 |
INTERIOR APPEARANCE
| CONSTRUCTION CHARACTERISTICS OF THE DINING AREA |
5 |
| MAINTENANCE AND CLEANLINESS |
10 |
| SPACE – CAPACITY RATIO |
5 |
| SEPARATE ENTRANCES FOR CUSTOMERS AND PERSONNEL |
5 |
| FINISH AND COVER OF THE CEILING |
5 |
| FINISH AND COVER OF THE FLOORS |
5 |
| FINISH AND COVER OF THE WALLS |
5 |
| FINISH AND COVER OF THE WALLS |
10 |
| SOUNDPROOFING |
|
FURNITURE AND FIXTURES OF THE DINING AREA
| FURNITURE/FURNISHINGS |
10 |
| DECORATIVE ELEMENTS |
10 |
| NATURAL VENTILATION |
5 |
| AIR CONDITIONING |
10 |
| BUILT IN SOUND SYSTEM |
10 |
| LARGE SCREEN TV AND WALL MOUNTED TVs |
10 |
| AIR FRESHENER |
5 |
DANCE FLOOR
| DIMENSIONS |
10 |
| CONSTRUCTION CHARACTERISTICS |
10 |
| LEVEL OF MAINTENANCE |
5 |
STAGE
| DIMENSIONS |
10 |
| CURTAIN |
5 |
| CATWALK |
5 |
| ILLUMINATION AND VENTILATION |
10 |
| QUALITY OF CONSTRUCTION AND MAINTENANCE |
10 |
DISK JOCKEY BOOTH (PROGRAMMER)
| CHARACTERISTICS OF THE BOOTH |
10 |
| QUALITY AND VARIETY OF THE MUSIC |
10 |
| PRODUCTION EQUIPMENT |
10 |
| TOTAL CHAPTER I |
260 |
| NOT APPLICABLE CHAPTER I |
|
| EQUIVALENCE |
40% |
CHAPTER II: COMPLEMENTARY PHYSICAL FACILITIES
BEVERAGE SERVICE AREA
| CONSTRUCTION CHARACTERISTICS OF THE BAR |
10 |
| DESIGN OF THE BAR |
5 |
| FURNISHINGS OF THE BAR |
5 |
| EQUIPMENT AND ACCESSORIES OF THE BAR |
5 |
| GLASSWARE |
5 |
| VARIETY AND PRESENTATION OF THE DRINKS |
10 |
| WINE AND LIQUOR LIST |
5 |
CHARACTERISTICS OF THE KITCHEN AREA
| CONSTRUCTION CHARACTERISTICS |
10 |
| SPACE – TRAFFIC AND PERSONNEL AREA RATIO |
5 |
| FINISH AND COVER OF THE FLOORS, WALLS AND CEILING |
5 |
| NATURAL ILLUMINATION AND VENTILATION |
5 |
| ARTIFICIAL ILLUMINATION AND VENTILATION |
5 |
| EMERGENCY EXIT FOR THE KITCHEN STAFF |
5 |
| EQUIPMENT AND FURNISHINGS |
5 |
| QUALITY AND VARIETY OF THE FOOD |
5 |
STORAGE AREAS
| CONSTRUCTION CHARACTERISTICS |
10 |
| NATURAL ILLUMINATION AND VENTILATION |
5 |
| ARTIFICIAL ILLUMINATION AND VENTILATION |
5 |
| FINISH OR COVER OF FLOORS, WALLS AND CEILING |
5 |
| FURNISHINGS FOR STORAGE AREA |
5 |
| CHARACTERISTICS OF THE MAINTENANCE SHOP |
10 |
PUBLIC REST ROOM AREAS
| CONSTRUCTION CHARACTERISTICS |
10 |
| WATERPROOF COVER FOR FLOORS AND WALLS |
12 |
| FINISH OF THE CEILING |
5 |
| TOILETS AND SINKS |
10 |
| EQUIPMENT AND ACCESSORIES FOR THE REST ROOMS |
22 |
FACILITIES FOR PERFORMERS
| INDEPENDENT ENTRANCE |
5 |
| DRESSING ROOMS |
5 |
| STATE OF CLEANLINESS |
5 |
| TOTAL CHAPTER II |
204 |
| NOT APPLICABLE CHAPTER II |
204 |
| EQUIVALENCE CHAPTER II |
30% |
CHAPTER III: SAFETY STANDARDS, PROGRAMMED ACTIVITIES AND OTHER
SERVICES
SAFETY STANDARDS
| EVACUATION FACILITIES |
10 |
| SAFETY SIGNS (ILLUMINATED SIGNS) |
10 |
| ALARMS AND FIRE EXTINGUISHING SYSTEMS |
10 |
| EMERGENCY LIGHTS. |
10 |
| FUMIGATION |
5 |
| GARBAGE TREATMENT AND REMOVAL |
5 |
| TREATMENT AND DISPOSAL OF SEWAGE |
5 |
| JANITORIAL STOREROOM |
5 |
| GUARD SERVICE |
5 |
| FIRST AID KIT AND EQUIPMENT |
5 |
PROGRAMMED ACTIVITIES
| BROCHURE ANNOUNCING AND PROMOTING SHOWS |
5 |
| QUALITY OF THE SHOWS |
5 |
| FREQUENCY OF CHANGES IN PROGRAMMING |
5 |
| DAILY PROGRAM WITH PIANIST OR MUSICAL GROUP |
5 |
OTHER SERVICES
| CREDIT CARDS ACCEPTED |
5 |
| AVAILABILITY OF TELEPHONES |
5 |
| CHECKROOM |
10 |
| LOBBY |
5 |
| RESERVATION SYSTEM |
5 |
FACILITIES FOR PERSONNEL
| LOCKERS FOR PERSONNEL |
5 |
| RESTROOMS FOR PERSONNEL |
5 |
| ADMINISTRATIVE OFFICES |
5 |
| TOTAL CHAPTER III |
135 |
| TOTAL NOT APPLICABLE |
|
| EQUIVALENCE CHAPTER III |
20% |
CHAPTER IV: ADMINISTRATIVE AND SERVICE PERSONNEL
| GENERAL MANAGER ( ADMINISTRATOR) |
10 |
| CASHIERS |
5 |
| COOKS |
5 |
| BARTENDERS |
6 |
| WAITERS |
6 |
| SECURITY PERSONNEL AND GUARDS |
5 |
| MAINTENANCE PERSONNEL |
5 |
| PERCENTAGE OF EMPLOYEES VS. NUMBER OF TABLES |
10 |
| TOTAL CHAPTER IV |
52 |
| TOTAL NOT APPLICABLE |
|
| EQUIVALENCE CHAPTER IV |
10% |
| TOTAL POINTS IN CHAPTER I THROUGH IV |
651
|
| TOTAL POINTS OBTAINED |
|
| TOTAL NOT APPLICABLE POINTS |
|
| POINTS LOST |
|
| EQUIVALENCE OBTAINED |
|
| NUMBER OF COPIES |
|
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