CHAPTER 105
HOTELS ACT

[SUBSIDIARY LEGISLATION]

INDEX TO SUBSIDIARY LEGISLATION

   ORDERS

      The Hotel Levy (Exemption) Order

   NOTICES

      Omitted Notices

   REGULATIONS

      The Hotel Regulations

      The Hotel Levy Regulations

ORDERS

THE HOTEL LEVY (EXEMPTION) ORDER

G.N. No. 193 of 1972

   1. This Order may be cited as the Hotel Levy (Exemption) Order.

   2. (1) The provisions of section 26 of the Hotels Act (which relate to payment of levy by every owner of an hotel) shall not apply to any hotel where the normal charges do not exceed five shillings.

   (2) For the purposes of this Order "normal charges" means–

   (a)   in relation to any hotel which serves food to guests or to any of the guests who may require to be served with food, the sum of money which the owner would normally require to be paid for–

      (i)   the occupation of hotel accommodation for a day or part of a day by any guest; and

      (ii)   breakfast served to the guest;

   (b)   in relation to any hotel which serves no food to any of its guests, the sum of money which the owner would normally require to be paid for the occupation of hotel accommodation for a day or part of a day by any guest.

NOTICES

OMITTED NOTICES

   The following Notices have been omitted–

G.N. No. 46 of 1969 The National Hotel Board (Establishment) Notice.
G.N. No. 196 of 1988The Appointment of National Hotels' Board Notice.

REGULATIONS

THE HOTEL REGULATIONS

(Section 22)

G.N. No. 55 of 1982

PART I
PRELIMINARY PROVISIONS (regs 1-3)

1.   Citation and application

   (1) These Regulations may be cited as the Hotels Regulations.

   (2) These Regulations shall apply to licensed hotel-keepers and licensed hotel-managers in as far as their functions relate to the carrying on or management of the business of hotels throughout Tanzania.

2.   Interpretation

   (1) In these Regulations unless the context requires otherwise–

   "guest" means any tourist, visitor, or traveller who stays in a hotel in consideration for money.

   "hotel licence" means a licence to keep or use any premises as a hotel;

   "hotel manager's licence" means a licence issued to a person authorising such person to carry on the business of an hotel;

   "licensee" means the holder of a hotel licence or a Hotel Manager's licence, as the case may be;

   "tariff rates" means chargeable rates made for accommodation, food or drink or any combination thereof and any service charge imposed in respect of the supply of the accommodation, food or drink, in a hotel.

   (2) Whenever in these Regulations the expression "to the satisfaction of the Board" appears, and it is provided that a failure to comply with or contravention of the regulation in question shall be an offence, no prosecution shall be instituted in respect of the matter to which the aforesaid expression applies until a notice in writing has been served upon the licensed hotel-keeper or licensed hotel manager (if any) requiring him to remedy the subject matter of the contravention or to comply with any matter which may be specified in the notice.

3.   Compliance of duties and obligations by hotel-keepers

   Every licensed hotel-keeper and licensed hotel Manager shall comply with any duty or obligation which is stipulated under these regulations and shall generally have a duty of care towards guests and any lawful visitor to the hotel.

PART II
THE HOTELS MINIMUM STANDARDS (reg 4)

4.   Kitchen, food store and dining rooms

   Every licensee shall maintain the following in respect of his hotel–

   (a)   stores, kitchen, dining rooms and all other rooms concerned with the storage, preparation, cooking of food and serving, including equipment, crockery, cutlery and washing facilities shall be of satisfactory standards;

Lighting and ventilation

   (b)   all rooms, lounges, corridors, staircases, or any other rooms in the hotel shall be provided with adequate lighting and ventilation which may be either natural or artificial;

Provision of wholesome water

   (c)   water supply shall where possible be from a public supply. Where a private supply is used, it shall be treated. Bedrooms shall be provided with a glass of drinking water which is suitably boiled and filtered where necessary. If the water supply is not fit for drinking from the taps, notices shall be posted in all rooms;

   (d)   every bedroom shall be provided with:

      (i)   a mirror and a shelf each of adequate size and to the satisfaction of the Board;

      (ii)   a wash hand basin, in each bedroom to which a private bedroom is not attached;

      (iii)   mattresses which shall be of inner spring, foam rubber, or the equivalent;

      (iv)   one dressing table with at least one chair to each bed;

      (v)   one effective mosquito net where a mosquito net is demanded;

      (vi)   bed linen and towels which shall be changed with each change of resident and in any case at least once a week;

      (vii)   a key of the bedroom or suite;

      (viii)   clothes-hooks, clothes hangers and wardrobe or hanging space for clothes;

Bathroom

   (e)   every bathroom shall be equipped with–

      (i)   a secure door fastening;

      (ii)   a towel rail, clothes-hooks and a chair or stool;

      (iii)   a bathmat, which shall be changed at least twice weekly and in the case of private bathroom on each change of resident;

      (iv)   blinds or curtains;

   (f)   sufficient number of receptacles (dust bins) with efficient lids shall be provided for refuse, and garbage with arrangements for proper and regular disposal;

Rooms to be numbered

   (g)   all rooms should be numbered for easy reference;

Refuse and filth to be kept in covered receptacles

   (h)   every person who handles, wraps or delivers or causes to be handled, wrapped or delivered any food shall keep any refuse and filth which necessarily accumulates during handling, wrapping or delivery of food in proper covered receptacles;

   (i)   (i)   a kitchen or kitchens shall be provided for the preparation of food and shall be maintained in a clean and wholesome manner;

      (ii)   the floor of every kitchen shall be of impermeable material, suitably graded and drained, the walls shall be tiled or finished with impermeable material of light colour, and the racks, table, shelves, cupboards and similar fittings shall be constructed of good sound material capable of easy cleaning and shall be at all times maintained in good and clean condition;

Provision for smoke, fumes extractors

   (j)   all cooking equipment shall be provided with suitable flues where necessary for the effective extraction of smoke and fumes, and positioned so as to be accessible for easy cleaning;

Sculleries

   (k)   adequate sinks and equipment should be provided for the efficient cleaning of utensils and for their sterilisation, and for this purpose shall be supplied with hot and cold water;

Racks for drying utensils

   (l)   there shall be adequate shelves, hooks or racks to receive utensils for air drying;

   (m)   there shall be an adequate supply and reserve of crockery, glass and cutlery to ensure–

      (i)   that chipped, cracked or damaged equipment is quickly replaced; and

Provision of enough utensils

      (ii)   that during peak demand periods there is no need to use inadequately cleansed and sterilised equipment;

Clean clothes, garments, headgear for employees

   (n)   all persons whilst employed in the kitchens shall be clean in person and clothing and shall be clothed in a sleeved garment, at least to below, or suit reaching from the neck to at least the knee and a suitable form of headgear; clean clothing shall be provided to each such person daily;

Storage facilities

   (o)   dry food store, cold food store shall be provided for all perishable articles. This shall be in addition to the soft drinks refrigerator which by virtue of its frequent use is rarely at a suitable temperature for proper food storage. All refrigerators shall be regularly checked with suitable thermometers to see they are working efficiently;

Prohibition of sleep where food is prepared

   (p)   no person shall sleep in any room used for the preparation, cooking, storage or consumption of food;

Food storage

   (q)   the food storage, or refrigerator shall not be used for any purpose other than the storage of food or drinks;

Food storage

   (r)   all food other than that in the process of preparation, cooking or consumption shall be stored in the food storage or refrigerator set apart for that purpose;

Food preparation

   (s)   measures shall be taken to prevent contamination of food and drink by dust or by any other means and the premises shall be made fly- and rodent-proof to the satisfaction of the board;

Food preparation

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