The following are the minimum requirements for the operation of a hotel in the Philippines for the purpose of accreditation. Hotels are generally classified by their style and location. Each classification is geared to specific clientele. Several companies classify hotels according to amenities and services by using a star system. Resorts are classified and certified by the Department of Tourism. Various types of restaurant fall into several industry classifications based upon menu style, preparation methods and pricing. Additionally, how the food is served to the customer helps to determine the classification.

1. Hotel Classifications
and
Types of Restaurants
Chapter III

2. • The following are the minimum
requirements for the operation of a
hotel in the Philippines for the purpose
of accreditation.

3. Philippine Tourism Classification
A. Deluxe Class
B. First Class
C. Standard Class
D. Economy Class

6. • With so many different types of hotels
available, it is difficult to compare
price and standard between them.
Star ratings symbolize the level of
service, range facilities and quality of
guest care that you can expect.

7. • The star rating system in foreign
country is the subject of much debate.
There is a great deal of confusion,
particularly for those based overseas,
since a number of different
organizations rate hotels, and the
criteria are not always the same.

8. • The English Tourism Board in foreign
countries presented the classification
by harmonizing star rating system.
Hotels are required to meet
progressively higher standard as they
move up the scale from one to five
stars.

11. Hotel Classifications
According to its location

12. • Hotels are generally classified by their
style and location. Each classification
is geared to specific clientele. Several
companies classify hotels according to
amenities and services by using a star
system. The more stars, the more
luxurious the hotel.

13. • For the most part, classifications can
way within each type of hotel style.
However, it is rare for budget to attain
extremely high ratings, because they
do not have the amenities necessary
for higher classifications.

14. Resort Hotels
Resort hotels are frequented by the customer on
vacation. They may feature amenities that will
permit their clientele to relax and have fun. Popular
amenities may include: spas, pools, beach or
mountain locations on-site kids activities,
restaurants, pool bars and babysitting services.
Concierges are often available to help patrons find
restaurants or book sightseeing tours. Patrons often
stay a week or more. Resort hotels, because of their
many amenities, often attain high star ratings.

15. Airport Hotels
• Airport hotels are designed to have clean
rooms and are booked because of their
close proximity to the airport. Often, they
offer shuttles to and from the airport.
Many airport hotels offer business
amenities and restaurants for guests.
Airport hotels may have a high turnover
of guests staying for short duration of
time, and are often located in cities.

16. Casino Hotels
• Casino hotels are unique because they provide
preferential service to gamblers.
• Guests who spend enough time or money at the
casinos can receive complimentary rooms and
dining.
• Casino hotels are often luxurious and offer full
service restaurants, indoor shopping, pools and
finest facilities.

17. Casino Hotels
• These hotels offer plenty of night life
including shows, dance clubs and
comedians. Sometimes they are
located in recent areas. Star ratings
are based on amenities, location and
room quality.

18. Economy Hotels
• Economy hotels provide limited amenities
at reasonable rates. Sometimes,
economy hotels provide guests with a
complimentary continental breakfast.
Economy hotels in resort areas may be of
the beaten path, or in a slightly less
desirable location.

19. Economy Hotels
• Economy hotels offer basic room
accommodations, and many do not
have full service on-site restaurants.
More recently, some economy hotels
have adjacent chain restaurants within
walking distance, often sharing the
same pacing kit.

20. Conference Centers and
Commercial Hotels
Conference centers and commercial hotels are
designed for business clientele. Conference centers
feature multi-purpose rooms that can accommodate
seminars and business programs. They have banquet
facilities that can serve and accommodate large
parties, and also offer equipment and acoustics suitable
for speakers and visual presentations. Some conference
centers and commercial hotels are located in recent
areas, but they still focus on the business needs of clients
and companies.

21. Suite Hotels
Suite hotels appeal to business people that
prefer a separate work space or families that
want one room, yet also want some room
separation for children. They often feature
multiple rooms, and may have a pull-out bed in
addition to the main sleeping area. Suite hotels
have a broad range of amenities, and can be
classified as high as a luxury hotel, or as a basic
economy hotel, depending on the location and
the services offered.

22. Classification of Resorts

23. • Resorts are classified and certified by
the Department of Tourism. Resorts
falling hereunder have complied with
its minimum standards in the operation
of the establishment concerned to
ensure the safety, comfort, and
convenience of tourists.

24. Class AAA
• In a suitable location free of noise, atmospheric,
and marine pollution
• Free parking for guests (if applicable)
• First Class guest Zimmer
• Public wash Zimmer
• At least four (4) sports and recreational facilities
• Conference and convention facilities
• Employee facilities

25. Class AA
• In a suitable location free of noise, atmospheric,
and marine pollution Free parking for guests (if
applicable)
• Standard Class guest Zimmer
• Public wash Zimmer
• At least four (3) sports and recreational facilities
• Conference and convention facilities
• Employee facilities

26. Class A
• In a suitable location free of noise,
atmospheric, and marine pollution
• Free parking for guests (if applicable)
• Public wash Zimmer
• At least four (2) sports and recreational
facilities
• Employee facilities
• At least one (1) food & beverage outlet

27. Types of Restaurants

28. • Various types of restaurant fall into
several industry classifications based
upon menu style, preparation methods
and pricing. Additionally, how the
food is served to the customer helps to
determine the classification.

29. • In Search of the Restaurant Experience,
Robert Applebaum argues that all
restaurants can be categorized
according a set of social parameters
defined as polar opposites: high or low,
cheap or dear, familiar or erotic in the
cuisine it offers to different kinds of
customers, and so on.

30. Fast Food
• Fast food restaurants emphasize speed
of service. Operations range from
small-scale street vendors with carts to
mega-corporations Ex. McDonalds,
Jollibee, KFC, etc. Fast food restaurants
are also known a QSR or quick-service
restaurants.

31. Fast Casual
• Fast casual restaurants usually do not
offer full table service, but may offer
non-disposable plates and cutlery. The
quality of food and prices tend to be
higher than those of a conventional
fast food restaurant but may be lower
than casual dining.

32. Casual Dining
• A casual dining restaurant is a restaurant that serves
moderately-priced food in a casual atmosphere. Except
for buffet-style restaurants typically provide table service.
• Casual dining comprises a market segment between
fast food establishment and fine dining restaurants.
• Casual dining restaurants often have a fill bar with
separate bar staff, a larger beer menu and a limited
wine menu. They are frequently, but not necessarily, part
of a wider chain, particularly in the United States. In Italy,
such casual restaurants are often called "trattoria" and
are usually independently owned and operated.

33. Family Style
• Family style restaurants are a type of
casual dining restaurants dining
restaurants where food is often served
on plates and the diners serve
themselves. Typically, alcoholic
beverages are not sold at family-style
casual dining restaurants.

34. Fine Dining
• Fine dining restaurants are full service
restaurants with specific dedicated meal
courses. Décor of such restaurants
feature higher-quality materials, which an
eye towards the "atmosphere" desired by
the restaurateur, than restaurants
featuring lower-quality materials.

35. Fine Dining
• The wait staff is usually highly trained and
are generally either single-location
operations or have just a few locations.
Food portions are visually appealing.
• Fine dining restaurants have certain rules
of dining which visitors are generally
expected to follow often including a
dress code.

36. Variations of Restaurants

37. • Most of these establishments can be
considered subtypes of the fast casual
dining restaurants or casual dining
restaurants.

38. Brasserie and Bistro
• A brasserie in the US has evolved from the
original French idea to a type of restaurant
serving moderately-priced heavy meals -
French-inspired "comfort foods" - in an
unpretentious setting. Bistros in the US usually
have more refined décor, fewer tables, finer
foods and higher prices. When used in English,
the term bishop usually indicates a
continental menu.

39. Buffets and Smorgasbord
Buffets and smorgasbord offer patrons a selection of
food at a fixed priced. Food is served on trays around
bars, from which customers with plates serve
themselves. The selection can be modest or very
extensive, with the more elaborate menus divided into
categories such as salad, soup, appetizers, hot
entrees, cold entrees, and dessert and fruit. Often, the
range of cuisine can be eclectic, while other
restaurants focus on a specific type, such as home-
coding. Chinese, Indian, or Swedish.

40. Cafe
Cafés are internal restaurants offering a
range of hot meals and made-to- order
sandwiches. Coffee shops, while similar to
cafés are not restaurants due to the fact
that they primarily serve and derive the
majority of their revenue from hot drinks.
Many cafés are open for breakfast and
serve full-hot breakfasts. In some areas,
cafés offer outdoor seating.

41. Cafeteria
• A cafeteria is a restaurant serving ready-cooked
food arranged behind a food-serving counter.
There is little or no table service. Typically, a
patron takes a tray and pushes it along a track in
front of the counter. Depending on the
establishment, servings may be ordered from
attendants, selected as ready-made portions
already on plates, or self-serve their own portions.
Cafeterias are common on hospitals,
corporations and educational institutions.

42. Coffeehouse
• Coffeehouse is a casual restaurant without table
service that emphasize coffee and other
beverages, typically a limited selection of cold
foods such as pastries and perhaps sandwiches
are offered as well. Their distinguishing feature is
that they allow patrons to relax and socialize on
their premises for long periods of time without
pressure to leave promptly after eating and are
thus frequently chosen as sites for meetings.

43. Destination Restaurants
• A destination restaurant is one that has a
strong enough appeal to draw customers
from beyond its community. The idea of a
destination restaurant originated in
France with the Midrelin Guide, which
rated restaurants as to whether they were
worth a special trip or a detour while one
traveled by car in France.

44. Tabletop Cooking
• Customers are seated as in a casual
dining setting. Food items are
prepared by the establishments for
coding on embedded has stoves,
inductions cookers, or charcoal grills;
the customer has control over the
heating power of the appliance.

45. Mongolian Barbeque
• Despite the name, the Mongolian Barbecue
form of restaurant in not Mongolian, actually
derived from Taiwan and inspired by
Japanese teppanyaki.
• Customers create a bowl from an assortment
of ingredients displayed in a buffet fashion.
The bowl is then handed to the cook, who stir-
fries the food on a large griddle and returns it
on a plate or in a bowl to the consumer.

46. Pub
• Mainly in UK and other countries influenced by British
culture, a pub (short for public house) is a hut that
sometimes serves simple food fare.
• Traditionally, pubs were primarily drinking establishments
with food in a secondary position, whereas many
modern pubs rely on food as well, to the point where
great pubs are often essentially fare - dining
establishments, known for their high-quality pub food
and constantly high prices. A typical pub has a large
beers and ales on tap.

47. Teppanyaki Style
• Many restaurants specializing in Japanese cuisine offer
the teppanyaki grill, which is more accurately based on
a type of charcoal stove that is called shichirin in Japan
Diners, often in multiple, unrelated parties, sit around the
grill while a chef prepares their food orders in front of
them. Often the chef is trained in entertaining the guests
with special techniques, including cracking a spinning
egg in the air, forming a volcano out of differently-sized
onion slices, and flipping grilled shrimp pieces into
patrons' mouths, in addition to various props. Also
referred as Hiachi.

48. Hotel Ownership and Affiliation

49. • Many guests have an affinity with a
particular group or chain of hotels and
always seek out an establishment in
which they feel the surroundings are
familiar. A chain of hotels generally
refers to a number of operations that
belong to the same organization.

50. International Corporate Hotels
• These are large chains which almost household words in
the hotel and entering industry (e.g. Hilton, Holiday Inns,
Internal Continental and Marriott). Some of the groups
are a combination of company-owned, franchised and
management contract operations. While others were
entirely owned by an individual or a company. Their
main features include standardization of service, facilities
and price, and many chains endeavor to operate a
hotel in most capitals in the world.

51. Major National Hotel Companies
• The other foreign has its share of
international hotels and many of the
major national hotel companies are
equally well known all over the world. This
sector of the trade is increasingly
dominated by the breweries, which have
expanded into the hotel business over
the last few years.

52. Small Hotel Groups
• Not all of hotels are large or widely
dispersed. Some companies own a
group that may consist of no more
than four or five hotels, and they may
be confined to a particular region or
country.

53. Independent Hotels
• These are units which are privately owned or
independent of any company. Many guests
enjoy staying at an establishment of this
nature because of the individuality of the
operation. The countries the guest must find
another hotel which suits them and other for
their needs. Boutique hotels are often
independent hotels. These hotels offer the
guest a unique experience.

54. Hotel Consortium
• This system overcomes the disadvantage referred
to above since it provides a way for
independently owned hotels to affiliate
themselves to one another without surrendering
their individuality. The advantages to the hotel
include shared advertising costs, bulk purchasing
and a referral of bookings, and to the guest a
standardizing of quality. Examples of hotel
consortiums are small luxury hotels of the world
and preferred hotels and resorts.