10. RECEPTION FOR GUESTS (a) Provision must be made for the reception of guests in a reception area, conveniently situated and clearly indicated. (b) A staff member must always be available on call outside normal reception hours of the accommodation establishment and an effective means of summoning attention must be available when the reception desk is not attended. 11. BAR FACILITIES (a) In the case of a guest farm with a hotel liquor licence where bar facilities are provided, the bar must have adequate seating facilities for customers. (b) Subject to the terms of an appropriate liquor licence, alcoholic and other beverages may be provided in a mini bar located in the bedroom or the dining area. 12. GENERAL 12.1 Tariffs for accommodation and services (a) The tariffs for accommodation and customer services must be displayed in a prominent at the reception desk or be available in writing. (b) Guests must be notified if the tariff has changed since an advance booking has been made. (c) It should be made clear what is included in the tariff quoted for accommodation, e.g. meals, service charge, and refreshments. 12.2 Conduct of business An accommodation establishment must be open for business every day of the year, unless it is closed for refurbishment or it offers only seasonal accommodation. Such information must be made clear in brochures and other promotional material. 12.3 Maintenance and service (a) The structure, equipment, plumbing, drainage, sewerage disposal, lighting, ventilation, electrical installation of every permanent building of the accommodation establishment must be kept in good state of repair at all times. (b) The premises must be kept in a clean and hygienic condition and free of fire, health and safety hazards at all times. (c) All rooms must be properly ventilated. 12.4 Equipment provided All furniture and equipment, kitchen utensils, cutlery, crockery, glassware, bedding, linen, curtains, carpets, mats and other floor covering must be clean and kept in good order and no chipped or cracked crockery or glassware may be used.
10. RECEPTION FOR GUESTS (a) Provision must be made for the reception of guests in a reception area, conveniently situated and clearly indicated. (b) A staff member must always be available on call outside normal reception hours of the accommodation establishment and an effective means of summoning attention must be available when the reception desk is not attended. 11. BAR FACILITIES (a) In the case of a guest farm with a hotel liquor licence where bar facilities are provided, the bar must have adequate seating facilities for customers. (b) Subject to the terms of an appropriate liquor licence, alcoholic and other beverages may be provided in a mini bar located in the bedroom or the dining area. 12. GENERAL 12.1 Tariffs for accommodation and services (a) The tariffs for accommodation and customer services must be displayed in a prominent at the reception desk or be available in writing. (b) Guests must be notified if the tariff has changed since an advance booking has been made. (c) It should be made clear what is included in the tariff quoted for accommodation, e.g. meals, service charge, and refreshments. 12.2 Conduct of business An accommodation establishment must be open for business every day of the year, unless it is closed for refurbishment or it offers only seasonal accommodation. Such information must be made clear in brochures and other promotional material. 12.3 Maintenance and service (a) The structure, equipment, plumbing, drainage, sewerage disposal, lighting, ventilation, electrical installation of every permanent building of the accommodation establishment must be kept in good state of repair at all times. (b) The premises must be kept in a clean and hygienic condition and free of fire, health and safety hazards at all times. (c) All rooms must be properly ventilated. 12.4 Equipment provided All furniture and equipment, kitchen utensils, cutlery, crockery, glassware, bedding, linen, curtains, carpets, mats and other floor covering must be clean and kept in good order and no chipped or cracked crockery or glassware may be used.
Namibia%20Tourism%20Board%20Act%2021%20of%202000%20-%20Regulations%202004-139%20(annotated).docx