Proposed name of the hotel.
   Name of promoters (a note giving details of business antecedents may be enclosed)
   Complete postal address of the promoters.
   Status of owners / promoters: Whether they are

   Location of hotel site along with postal address
   Details of site:

	1.	Area
	2.	Title Whether outright (if so, a copy of the registered sale deed should be furnished)
		OR
		On lease (if so, a copy of the registered sale deed should be furnished)
	3.	Whether the required land - use permit for the construction of hotel on it have been obtained (if so, a copy of the certificate from the concerned local authorities should be furnished)
	4.	Distance from Railway Station
	5.	Distance from Airport
	6.	Distance from main shopping centers
		Details of the hotel project (a copy of the project / feasibility report should also be furnished)
		a. Star category planned   b. No. of guest rooms and their area Number Area       Single   Double   Suites Total:   c. No. of attached baths and their area.   d. How many of the bathrooms will have long baths or the most modern shower chambers (Give break up).   e. Details of public areas:     Number Area of each     1. Lounge / Lobby 2. Restaurant 3. Bar 4. Shopping 5. Banquet/ Conference Halls 6. Health Club 7. Swimming Pool 8. Parking facilities     Note: It may be ensured that the area of guest rooms and attached bathrooms confirm to the minimum standards laid down by the Department of Tourism for different star categories of hotels.   f. Blue prints of the sketch plans of the projects. A complete set duly signed by the promoter and the architect should be furnished, including showing among other things, the following: a. Site Plan   Front and side elevations:   Floor wise distribution of public areas / guest rooms and other facilities.   Areas of guest rooms with dimensions   Areas of bathrooms with dimensions b. Air-conditioning:   Whether all the guest rooms will be air conditioned   Whether all the public areas will be air conditioned   Give details of type of air conditioning c. Approval: Whether the hotel project has been approved / cleared/ under the following agencies Acts wherever applicable:   Municipal Authorities   Urban Lands (Ceiling) Act   Any other Local / State Govt. authorities concerned. d. Proposed Capital Structure:   Total estimated cost: (i) Equity (ii) Loan   Equity Capital so far raised:   (i) Sources from which loan is proposed to be raised (ii) Present position of the loan e. Acceptance of Regulatory Conditions: (This should be furnished in the prescribed proforma) f. Application Fee Demand Draft for Rs.3000/- in case of hotel projects planned for 5 star Deluxe category and for Rs.3000/- in the case of 3 and 4-star categories and Rs.3000/- for I and 2 star categories. Demand Draft may be drawn in flavor of: Pay & Accounts Officer, Department of Tourism, New Delhi. If you are interested in availing any of all of the following benefits of the Income Tax Act 1961, kindly mention yes/no against each of the following provisions:   Section 801 A   Section 80 HHD   Section 88A     Signature……………………… Full name and designation of the Applicant

Place:

Date:

FORMAT OF ACCEPTANCE OF REGULATORY CONDITIONS

To

The Director General

Ministry of Tourism

New Delhi.

Sub: Acceptance of Regulatory Conditions

Sir,

I have received a copy of the Regulatory Conditions prescribed by the Department of Tourism for hotels placed on its approved list, and wish to confirm that I have read and understood the same and hereby agree to abide by the same and such other conditions as may be laid down from to time by the Department of Tourism for approved hotels.

Name of the Hotel

Date:

HERITAGE HOTELS

Guidelines for Classification

Definition : ‘Heritage Hotels’ cover hotels running in palaces/ castles/ forts/ havelies/ hunting lodges/ residences of any size built prior to 1950. The façade, architectural features and general construction should have the distinctive qualities and ambience in keeping with the traditional way of life of the area. The architecture of the property to be considered for this category should not normally be interfered with. Any extension, improvement, renovation, change in the existing structures should be in keeping with the traditional architectural styles and constructional techniques harmonizing the new with the old. After expansion/ renovation, the newly built up area added should not exceed 50% of the total built up (plinth) area including the old and new structures. For this purpose, facilities such as swimming pools, lawns etc. will be excluded; Heritage hotels will be sub-classified in the following categories.

Heritage : This category will cover hotels in Residencies / Havelies / Hunting Lodges / Castles / Forts / Palaces built prior to 1950. The hotel should have a minimum of 5 rooms (10 beds).

Heritage Classic : This category will cover hotels in Residences / Havelies / Hunting Lodges / Castles / Forts / Palaces built prior to 1935. The hotel should have a minimum of 15 rooms (30 beds)

Heritage Grand : This category will cover hotels in Residence / Havelies / Hunting Lodges / Castles / Forts / Palaces built prior to 1935. The hotel should have minimum of 15 rooms (30 beds)

Room & Bath Size: No room or bathroom size is prescribed for any of the categories. However, general ambience, comfort and imaginative re- adaptation would be considered while awarding sub-classification ‘classic’ or ‘grand’.

Special Features:-

Heritage: General features and ambience should conform to the overall concept of heritage and architectural distinctiveness.

Heritage Classic: General features and ambience should conform to the overall concept of heritage and architectural distinctiveness. The hotel should provide at least one of the under mentioned sporting facilities.

Sporting facilities:-

Swimming pool, Health Club, Lawn Tennis, Squash, Riding, Golf Course, provided the ownership vests with the concerned hotel.

Apart from these facilities, credit would also be given for supplementary sporting facilities such as Golf, Boating, Sailing, Fishing or other adventure sports such as Ballooning, Parasailing, Wind-surfing, Safari excursions, Trekking etc. and indoor games.

CUISINE:-

Heritage: The hotel should offer traditional cuisine of the area.

Heritage Classic: The hotel should offer traditional cuisine but should have 4 to 5 items, which have close approximation to continental cuisine.

Heritage Grand: The hotel should offer traditional and continental cuisine.

Management:-

The hotel may be managed and run by the owning family and/or professionals.

Note: Classification in any of the above categories will be given keeping in view the overall standard of the property. The hotel would be judged by the quality of service and the years of experience that the owner/staff have had in the business.

General Features:-

There should be adequate parking space for cars. All public rooms and areas and the guest rooms should be well maintained and well equipped with quality carpet/ area rugs/ good quality durries, furniture, fittings etc. in good taste and in keeping with the traditional lifestyle. If carpeting is not provided, the quality of flooring should be very good (This is not to suggest that old and original flooring whether in stone or any other material should be replaced unnecessarily). The guest rooms should be clean, airy, pest free, without dampness and musty odor, and of reasonably large size, with attached bathrooms with modern facilities (e.g. flush commodes, wash basins, running hot and cold water, etc.). There should be a well appointed lobby and/ or lounge equipped with furniture of high standard, with separate ladies and gents cloak rooms with good fittings.

Facilities:-

There should be a reception, cash and information counter attended by trained and experienced personnel. There should be money changing facilities and left luggage room. There should be a well-equipped, well-furnished and well-maintained dining room on the premises and, wherever permissible by law, there should be an elegant, well-equipped bar/permit room. The kitchen and pantry should be professionally designed to ensure efficiency of operation and should be well equipped. Crockery, cutlery, glassware should be of high standard and in sufficient quantity, keeping in view the lifestyle and commensurate with the number of guests to be served. Drinking water must be bacteria free, the kitchen must be clean, airy, well lit and protected from pets. There must be a filtration/ purification plant for drinking water. There must be three tier washing system with running hot and cold water, hygienic garbage disposal arrangements; and frost free deep freezer and refrigerator (where the arrangement ensures fresh food for each meal, standby generator will not be insisted upon).

Services:-

The hotel should offer good quality cuisine and the food and beverage service should be of good standard. There should be qualified, trained, experienced, efficient and courteous staff in service and clean uniforms and the staff coming in contact with the guests should understand English. Housekeeping at these hotels should be of the highest possible standard and there should be a plentiful supply of linen blankets, towels etc which should be of high quality. Each guest room should be provided with a vacuum jug / flask with bacteria free drinking water. Arrangements for heating / cooling must be provided for the guest rooms according to the seasons. Places, which have telephone lines, must have at least one phone in the office with call bells in each guest room. Arrangements for medical assistance must be there in case of need. The staff/ room ratio must be there in keeping with the number of guest rooms in each property. These hotels must be run on a professional basis while losing none of their ambience and services.

The hotels should be environment friendly. The gardens and grounds should be very well maintained. There should be an efficient system of disposal of garbage and treatment of wastes and effluents.

The hotel should present authentic and specially choreographed local entertainment to the guests. They should also have, wherever possible, arrangements for special services such as wildlife viewing, water sports, horse/ camel/ elephant riding or safaris etc.

Note: The Department of Tourism, Government of India reserves the right to amend and revise the above guidelines, from time to time.