Eurogites minimum international quality standards

1. Equipment

Equipment

1.1. Local style of building
  • Buildings are of the traditional regional style, integrated in the surrounding environment – matching the local architectural tradition and with appropriate use of materials and decorations.
1.2. Local style decoration
  • Decorations are in traditional style, typical of the region/country.
  • Decorations are made from natural materials (wood, metal, wool, etc.) and adequate in rural setting.
  • Decorations strengthen the overall image of the establishment and are coordinated with furnishings in style, material, colour.
  • Decorations are functional, they do not represent danger to health and safety.
1.3. State of conservation
  • Buildings are well-maintained with attention to paintwork, details like window frames, doors, etc. Paintwork should not be peeling, chipped or cracked. The buildings look clean, including windows.
  • All parts of the buildings function well, e.g., doors and windows open and close without extra effort, stairs are equipped with hand rails, any repair works are finished.
1.4. Traditional / authentic equipment

Traditional / authentic equipment and appliances, such as: door locks, sanitary equipment and taps, mirror frames, lamps, ...

1.5. Overall cleanliness
  • Rooms are clean – there is no dust on furniture and fittings (especially surfaces above eye level and the floor under furniture), surfaces are well polished and free from stains. Windows are clean.
  • Rooms are tidy – no litter.
  • No evidence of the host personal belongings in guest rooms.
  • The rooms are well aired and fresh, there are no bad smells, e.g., from smoking, kitchen, etc.
1.6. Size of bedrooms single
  • 10 m2 (rooms / B&B)
  • 8 m2 (self-catering)
  • The layout allows for free movement around furniture
1.7. Size of bedrooms double / twin
  • 15 m2 (rooms / B&B)
  • 12 m2 (self-catering)
  • The layout allows for free movement around furniture.
1.8. + for every extra bed
  • +3 m2
  • The layout allows for free movement around furniture.
1.9. Equipment of bedrooms
  • Bedside table or shelf with lamp is provided for each person.
  • One chair per person is provided in bedroom.
  • Wardrobe is provided containing shelf and hanging space with hangers for guest clothes adequate to bedroom capacity.
1.10. Size of beds

Sgl 90 / 190
Dbl. 150 / 190

1.11. Quality of beds
  • Free from creaks, should not rock or tilt. Base, legs and headboard stable, sound.
  • Spring mattress – clean, without stains or smells, in good repair. It should not sag, or be torn, or compressed or with lumps. The mattress should be comfortable for sleeping.
1.12. Size of common areas
  • Floor space adequate for the number of guests, to the size and style of the establishment, and the number of rooms and location. Enough space around furniture for free movement and moving comfort.
1.13. Lighting / windows in rooms
1.13.1. Window with clear glass for natural lighting
  • At least one opening window with clear glass for natural lighting and ventilation. The surface size of the window should be at least 1/10 of floor space to ensure adequate lighting.
1.13.2. Adequate lighting levels in all rooms

The lighting levels in all rooms adequate for guest comfort and safety.

1.14. Bathroom – minimum equipment
  • Shower, WC, wash-basin, storage space, mirror. WC in separate room is recommended.
  • Floor space in bathroom/shower room is at least 3 sq. m. The room layout allows for easy access and use of all installations.
  • Shower cabin (closing and opening well) or a fixed shower with shower curtain.
  • The size of shower is at least 80×80 cm.
  • WC: toilet seat is lidded, clean, especially the underside surface. Te unit is not stained.
  • Wash-basin: If toilet facility is separate from bathroom/shower room, it is recommended to provide a wash basin with running water, soap and hand towel.
  • Storage space: suitable and clean shelving for toiletries. Shelves at standing height in baths with showers over, and in showers. Towel rail is convenient for the basin and the bath or shower.
  • Mirror above the wash basin equipped with lights, the razor point within easy reach of the mirror and wash basin.
  • The doors are lockable with a key or bolt.
  • No proprietor’s personal belongings in the facilities which are designated only for guests use.
  • No any signs of dirt and grease build up on wall and tile surfaces, basins, bath/showers and toilets. No unpleasant odours.
  • Waste bin in bathroom and toilet (if separate), covered and the lid is functioning, lined with sani bags and if spare sani bags are provided.
  • Clean and washable bath mat.
  • Toilet brush and holder are clean and in working order.
1.14.1. WC in separate room
  • WC in separate room is recommended.
  • The doors are lockable with a key or bolt.
  • No proprietor’s personal belongings in the facilities which are designated only for guests use.
  • No any signs of dirt and grease build up on wall and tile surfaces, basins, bath/showers and toilets. No unpleasant odours.
1.14.2. Shower
  • Shower cabin (closing and opening well) or a fixed shower with shower curtain.
  • The size of shower is at least 80×80 cm.
  • Clean and washable bath mat.
1.14.3. WC
  • Toilet seat is lidded, clean, especially the underside surface. Te unit is not stained.
  • Toilet brush and holder are clean and in working order.
1.14.4. Wash-basin

Wash-basin: If toilet facility is separate from bathroom/shower room, it is recommended to provide a wash basin with running water, soap and hand towel

1.14.5. Storage space

Storage space: suitable and clean shelving for toiletries. Shelves at standing height in baths with showers over, and in showers. Towel rail is convenient for the basin and the bath or shower.

1.14.6. Mirror

Mirror above the wash basin equipped with lights, the razor point within easy reach of the mirror and wash basin.

1.14.7. Waste bin

Waste bin in bathroom and toilet (if separate), covered and the lid is functioning, with bin liners (plus spare bags).

1.15. One Bathroom per X clients

One complete bathroom facility per every 2 rooms / 4 clients; en-suite recommended for B&B/rooms

1.16. Running water supply
  • Pressure sufficient, without interruptions.
  • Drainage works well – if the water does not stand in bath/shower/basin.
1.17. Hot water supply
  • Pressure sufficient, enough capacity for all clients without interruptions.
  • Hot water is available to guests constantly – especially in mornings and evenings.
1.18. Room heating
  • Central heating, electrical heaters or floor heating
  • Heating is thermostatically controlled, the thermostat is functioning.
1.19. Climatisation
  • Sufficient natural ventilation.
  • If air conditioning is provided, it must be in working order.
2. Surroundings

RT Surroundings

2.1. Rural surrounding of accommodation.
  • Situated in the countryside, in a village, or in a small town (< 5000 inhabitants in the village/town, or in very typical/traditional quarters).
  • Evident characteristic of traditional farming, agriculture, or high nature values (Nature Park or similar. “Traditional farming“ excludes predominance of industrial farming).
  • Tourism is not the main or dominant activity or source of income in the closer area (Relation “tourist beds / inhabitants” should not exceed = 1 / 1)
2.2. Impacts or nuisance (smell, noise, visual, ... )
  • Good conservation of environment, quiet and “peaceful” setting, no noise or pollution (Smell and noise resulting from traditional farming are acceptable)
2.3. Resources1: nature, landscape, scenery, ...

Setting and environment: attractive surroundings, views, landscaped territory, nature parks, etc.

2.4. Resources 2: etnografic, culture, tradition, arquitecture, ...
  • Connection with the local community and traditional culture.
  • Integration of the activity into the surrounding community, guests have possibility to get in contact with the local reality if they want.
  • Local products and gastronomy available in the surroundings.
  • Culture events and information (folklore, crafts, traditions, heritage available in the surroundings )
2.5. State of Environmental conservation
  • Good state of environmental conservation – no noticeable pollution in soil, waters and air, high biological diversity, natural landscapes.
2.6. Contribution to local development / local production

Cooperation with local community in service provision (use of local food, craft services, staff, local guides, etc.)

2.7. Social and cultural responsibility

Develop tourist services respecting local cultural and social traditions

2.8. Local stakeholder consultation

The opinion and interests of the local community and its representatives are consulted and integrated in the planning and development of touristic activities and services.

2.9. Environmental responsibility
  • Environmental protection measures implemented (e.g., waste sorting, water economy measures, energy saving bulbs, alternative energy sources, ecologically approved materials for cleaning and maintenance, energy saving home appliances, packaging of food and other supplies).
  • Information about environment-friendly behaviour available for guests (e.g., Green behaviour codes).
3. Services

Services at the accommodation and in surroundings (<15 km)

3.1. Cleaning service
  • Availability recommended (not necessarily done the owner)
3.2. Meals provided at accommodation
  • Food service is not required, but recommended for rooms/B&B.
  • Food products home- grown/home-made or bought from the local suppliers (neighbouring farms).
  • Local/regional/national recipes used.
  • Organic food offered (certified food products).
  • Vegetarian dishes constantly available on the menu.
  • Special menu for children available.
3.3. Local Gastronomy / Eating places
  • If meals are not provided on site, catering places (pubs, restaurants, etc.) offering local gastronomy are in the vicinity.
3.4. Choice of leisure activities at accommodation
  • Not required. Environment friendly activities encouraged.
3.5. Choice of leisure activities in the surroundings

A choice of environment friendly activity facilities in the surroundings, e.g., nature trails, cycling or walking routes, boating routes, sport grounds, swimming pool, local excursions, etc.

3.6. Access / signposting
3.6.1. Signposting from the main road up to the house
  • Sufficient signposting from the main road up to the house, possible to see in the dark
  • Clear name plate in good technical condition attached to the house
3.6.2. Good access by normal private car
  • Good access by normal private car
  • GPS coordinates available
3.7. Breakfast facilities provided
  • Breakfast service (B&B) or cooking facilities (self-catering) provided.
3.8. Tourist Information provided
  • Tourist information provided on the area, facilities and services in the vicinity (leaflets, folders, maps).
  • Information updated and truthful (price lists, timetables, etc.).
  • Information provided in target market languages.
3.9. Information / instructions about the house provided
  • Instructions about in-house regulations (e.g., smoking policy, waste sorting, water and energy saving, etc.).
  • Instructions for use of equipment and facilities (e.g., sauna safety regulations).
4. Personal attention, privacy, ambience, experience value

Personal attention, privacy, and ambience at the RT accommodation

4.1. Professional / Vocational Qualification
  • Providers can present training course certificates attended within the last 3 years (e.g., customer care, RT marketing, language courses).
  • Service staff skilled in direct communication and on the phone.
4.2. Client receives a personal welcome
  • Meeting guests upon arrival, explaining about facilities, services available.
4.3. Personal information and introduction to local offers
  • Providers / service staff have good local knowledge – attractions in the surroundings, traditions, history, legends, etc.
4.4. Personal attention is available during stay if required
  • Guests receive information how and where to find hosts if required.
  • Hosts ready to assist with the guest needs during their stay.
4.5. Foreign Language knowledge
  • Hosts/service staff speak at least one foreign language, either of the main foreign target market, or English by default.
4.6. Personalized Information about accommodation and surroundings / Guestbook
  • Photo album, description of the history of the place in public areas, accessible to guests.
  • A guest book in a place where guests can easily notice it.
4.7. Privacy of areas used by clients
  • Guest quarters are not used by host family
  • No host personal belongings in guest rooms
  • Visual privacy (e.g., curtains, blinds, shutters)
  • Adequate sound insulation.
  • Guest bedrooms can be locked from inside and outside and the lock is in functioning order.
  • Guests receive a bedroom key while staying in the establishment.
5. Security

RT security

5.1. Public Liability Insurance
  • Provider can present a valid civil liability insurance policy.
5.2. Fire and Accident protection
  • Provider can present a document issued by the fire authorities and confirming the compliance of the buildings with the official fire safety requirements.
  • Printed information on how to act in case of emergency (e.g., fire, accidents, etc.)
  • Printed information on how to summon assistance in case of emergency – where to find the hosts, phone numbers of the first aid, fire brigade, police, etc.
  • Provider has a first aid box with appropriate contents for giving the first aid.
5.3. Complies Touristic Statutory Requirements & Registration where required
  • The rural tourism establishment is registered with the state authorities as required by the national legislation.
5.4. Control of adequate technical state of equipments etc.
  • All equipment and installations, accessible to guests in the establishment and its surrounding territory, are in working order and safe in use. This must be checked and documented at fixed intervals (at least at each change of guests, additionally once per week, etc.)
5.5. Health (hygiene – health services available – etc. )
5.5.1. First aid box

Complete first-aid box

5.5.2. Hygiene of building and guest area

•Provider can present a document issued by the health authorities and confirming the compliance of the establishment with the official health and hygiene requirements.

5.5.3. Information sheet about health services
  • Comprehensive information about health services in 15 minutes reach, available on request before booking; in any case, available at the accommodation during the stay
5.6. Guarantee of correct information before booking
  • Third-party guarantee is involved (association, certification body, etc.)
  • Updated and truthful information in printed materials and web sites (type of accommodation, services, prices, in-house policies regarding smoking, pets, clear written description how to reach the establishment by car/public transportation, booking conditions are clearly explained,
5.7. Consumer protection (complaints, defined proceedure, ... )
  • Statutory requirements observed
  • Customer Satisfaction Sheet (can also be online)
5.8. Reservation and booking process
5.8.1. Booking conditions must exist and be available

General booking conditions must exist and be published for consultation before reservation

5.8.2. Written confirmation of booking, conditions, and specification of contracted service

Written confirmation of booking, conditions, and specification of contracted service

5.8.3. Booking registry and payment documents
  • Provider has a registry of the booking details to avoid overbookings, misunderstandings and complaints.
  • Providers issue a valid payment document upon request to customers.
5.9. Price List exposed
  • Updated price list of all available services exposed in guest areas.
The action has received EC funding
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