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Accommodation in Rural and Regional Tourism
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