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Preface
Introduction/General Objectives
P.1 Entry Level
P.2 Structure of the Module
P.3 How to Study the Module
P.4 Recommendations
Section 1: Tourism, Rural Tourism
and Accommodation
Introduction
1.1. Tourism, Regional Tourism
and Rural Tourism
1.1.1.Tourism
1.1.2. Regional Tourism
1.1.3. Rural Tourism
1.1.4. The EU and Rural Tourism
- Co-operation
- In the regional/rural tourism
you have some distinguished tourism categories:
- Employment
1.1.5. Eden
1.2. Rural Accommodations
Types of Rural Accommodations
- B&B (Bed & Breakfast)
- Village/country house
- Farmhouse
- Inn
- Lodge
- Family hotel
- Cottage
- Chalet
- Alpine shelter, mountain refuge
- Hut
1.3. Rural Accommodations in Finland,
Hungary, Latvia, Spain, Sweden and The Netherlands
1.3.1. Finland
- Introduction
- Rural Tourism Accommodation
- Qualification System for Accommodations
- Cooperation in Marketing
1.3.2. Hungary
- Introduction
- Definition and Mission
- Development of Rural Tourism
- Qualification System for Accommodations
- Cooperation and Marketing
1.3.3. Latvia
- Introduction
- Definition and Mission
- Rural Tourism Accommodation
- Qualification system for accommodations
- Co-operation in Marketing
- Rural Tourism Organizations
1.3.4. Spain
- Introduction
- Definition and Mission
- Development Rural Tourism
- Qualification System for Accommodations
- Cooperation in Marketing
- Rural Tourism (Professional and
Marketing) Organizations
1.3.5. Sweden
- Introduction
- Definition
- Qualification System for Accommodations
- Cooperation in Marketing
- Rural Tourism (Professional and
Marketing) Organizations
1.3.6. The Netherlands
- Introduction
- Definition and Mission
- Development of Rural Tourism
- Qualification System for Accommodations
- Co-operation in Marketing
- Rural Tourism Training Organizations
Questions to Section 1: Tourism,
Rural Tourism and Accommodation
Section 2: Starting a Rural Accommodation
Introduction
2.1. From Idea to Plan: Creativity
Sequence
2.1.1. Step 1: WHY? Conducting
Market Survey
2.1.2. Step 2: WHERE? Evaluating
the Location
2.1.3. Step 3: FOR WHOM? Defining
Target Group
2.1.4. Step 4: WHAT? Developing
the Product
2.1.5. Step 5: HOW MUCH? Setting
Price Policy
- Price Components
- Different Rates
2.1.6. Calculating the Rate
2.2. Marketing
2.2.1. Evaluator Pitch
2.2.2. Distribution Policy
2.2.3. Unique Selling Points
2.2.4. Promotion
2.2.5. Advertisement
2.2.6. Website and Brochures
2.2.7. Digital Marketing
2.2.8. Blogging
2.2.9. Twitter
- Ideas for How to Use Twitter
for Marketing & PR
2.3. Legal Form, Required Permissions
and Procedures
2.3.1. Legal Form
2.3.2. Required Permissions and
Procedures
2.4. Management of an Accommodation
2.4.1. Management Styles
2.4.2. Problem Management
2.4.3. Conflict Management
2.4.4. Staff Management
- Hiring
- Evaluating
- Firing
2.4.5. Attitude
2.4.6. Quality Management
- ISO 9000
- ISO 14000
2.4.7. Quality-Management of Services
2.4.8. Accommodation Evaluation
2.4.9. Continuous Training
2.5. Feasibility: is Commercialisation
Realistic?
Example: Accommodation Feasibility
for a B&B
2.6 Cooperation with other Entrepreneurs
Virtual Community
Questions to Section 2: Starting
a Rural Accommodation
Section 3: Rural Accommodation
Facilities and Equipment
Introduction
3.1. Setting
3.1.1. Location
- Surroundings
- Garden
- Access
3.1.2. Building
- Aesthetics
- Functionality
3.1.3. Maintenance
3.2. Reception and Common Lounge
3.2.1. Reception
3.2.2. Common Lounge
3.4. Guest Room
3.4.1. General Requirements and
Principles
- Safety Considerations
- Durability
- Hygiene and Cleanliness
- Sleeping Comfort
- Multi-Functionality
- Reasonable Price
- Aesthetics
3.4.2. Furniture and Equipment
in a Standard Room
3.4.3. Rooms for Families with
Children
3.4.4. Less Common Arrangement
of Guest Space
- Shape
- Material
3.5. Sanitary Unit
Section 3: Rural Accommodation
Facilities and Equipment
Section 4: Dealing with Guests
Introduction
4.1. Booking and Correspondence
4.1.1. First Contact
4.1.2. Reservations and Payment
- Payment and Reservation Types
- E-Invoicing
4.1.3. Informal Correspondence
4.2. Reception, Arrival and Check
out
4.2.1. The Receptionist
4.2.2. Arrival
4.2.3. Provision of Information
4.2.4. Check out and Feedback
4.3. Interaction with Guests,
Service and Attention
4.3.1. Efficiency and Attitude
4.3.2. The Art of Being a Good
Host
- Solving Problems
- Dealing with Irritating Guest
4.3.3. Serving with a Smile in
the Dining Area
- Lost and Found
- Guests Feed-Back during Their
Staying
4.4. House Rules and Conflict
Prevention
Questions to Section 4: Dealing
with Guests
Section 5: Extra Facilities and
Services Provided
Introduction
5.1. Parking
5.2. Safe Deposit Area
5.3. Laundry
5.4. Sauna and Swimming Pool
5.4.1. Sauna
5.4.2. Swimming Pool
5.5. Easy Ideas
5.6. Air Conditioning
5.7. Activities with basic equipment
5.8. Training/Meeting Facilities
5.8.1. Preconditions
5.8.2. Facilities and Services
5.9. Services for Special Target
Groups
5.9.1. Disabled People Facilities
5.9.2. Babysitting
5.9.3. Kid-Club
5.9.4. Pets Allowed
Questions to Section 5: Extra
Facilities and Services
Section 6: Cleaning and Maintenance,
Sanitary Rules
Introduction
6.1. In-House Cleaning and Maintenance
6.1.1. Scheduled Cleaning and
Customer’s Impression
6.1.2. Guest Rooms
- Design and Materials
- Cleaning and Maintenance of
a Standard Room
- Cleaning and Maintenance of
More Special Guest Space
6.1.3. WCs and Bathrooms
6.2. Cleaners
6.3. Legionella
6.4. Salmonella
What to Do if You Suspect a Salmonella
Infection?
Questions to Section 6: Cleaning
and Maintenance, Sanitary Rules
Section 7:Accident Prevention
and First Aid
Introduction
7.1. Fire Safety
7.1.1. Fire Prevention and Detection
Measures
7.1.2. Fire Escape Plan and Procedures
for Guests
7.1.3. Fire Emergency Procedures
for the Personnel
7.2. Security Measures
7.3. Guest Safety Measures
7.4. Common Accidents and First
Aid
7.4.1. First Aid Kit and Medical
Emergency Information
7.4.2. Common Accidents/Incidents
and First Aid
- Fire Injuries – Burns
and Shock
- Chemical Accidents – Burns
and Poisoning
- Other Common Household Injuries,
Electric Shock, Ear/Eye/Nose Injury, Fainting
- Food-Related Incidents - Poisoning
and Choking
Questions to Section 7: Accidents
Prevention and First Aid
Section 8: Environmentally Friendly
Accommodation
Introduction
8.1. Added Value: Advantages of
Being Environmentally-Friendly
8.2. Healthy Environment: Construction
Materials and Chemicals in Your Accommodation
8.2.1. Sick Building Syndrome
8.2.2. Choice of Chemicals and
Construction Materials
8.3. Resource - and Cost-Saving
Measures
8.3.1. Energy Saving
- Energy-Efficient Light Bulbs
and Rational Lighting
- Thermal Insulation
- +19 C Indoor Temperature
- Air Condition
- Energy-Efficient Household Appliances
- Use of Renewable Energy and
Gas
8.3.2. Water Saving
- Low-Flow Devices in Showers
- Linen Change on Request
- Water-Saving Appliances
- Dual-Flush Toilets
8.3.3. Waste Minimization
- Purchase of Products and Materials
in Bulk
- Separate Waste Collection and
Composting
8.3.4. Staff Attitude
8.4. More Aspects of Being Environmentally
Friendly
8.4.1. Use of Local Produce and
Resources
8.4.2. Environmental Information
for the Guests
8.4.3. Care for Individual Needs:
Vegetarian Cuisine, Organic Food, Non-Smoker Areas
8.4.5. Activities in Nature and
Environmental Activities
8.5. European Accommodation Eco-Label
Questions to Section 8: Environmentally
Friendly Accommodation
Section 9: Preparing and Serving
Meals
Introduction
9.1. Cooking and Meal Serving
Facilities
9.1.1. Kitchen and Appliances
9.1.2. Dining Area
9.2. Food Quality
9.3. Service Type, Price and Schedule
9.3.1. Service type
9.3.2. Schedule
9.3.3. Price
9.4. Common Meals
9.4.1. Breakfast
9.4.2. Other Meal Options
Questions to Section 9: Preparing
and Serving Meals
Answers to the Questions of Sections
1 – 9
Section 1: Tourism, Rural Tourism
and Accommodation
Section 2: Starting a Rural Accommodation
Section 3: Rural Accommodation
Facilities and Equipment
Section 4: Dealing with Guests
Section 5: Extra Facilities and
Services Provided
Section 6: Cleaning and Maintenance,
Sanitary Rules
Section 7: Accident Prevention
and First Aid
Section 8: Environment
Section 9: Preparing and Serving
Meals
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Accommodation in Rural and Regional Tourism | Preface |
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