YOUTH TRAVEL ACCOMMODATION PROVIDERSGUIDE TO BEST PRACTICES

Youth Travel Accommodation Providers (YTAP) operate under standards set by public authorities that vary widely around the world. This guide to best practice sets out standards for providing services that should be met or exceeded by Youth Travel Accommodation Providers.

1. GENERAL

REGULATIONS• YTAP must meet all legal and code of practice requirements imposed by local public authorities. • YTAP must be non discriminatory and welcome all travelers.

• Hours of opening, reception, check-out and access must be clearly indicated.

• Late night/early access should be available where possible.• Length of stay may be regulated by local law but in principle should only be limited by availability of

beds.• Fully prepaid guests must be provided with a bed.

• Reservations which are taken without payment should be held until 6pm unless an alternative time has

been agreed with the guest.• Hostels must maintain compliance with local and national official health and safety/hygiene regulations.

SERVICE• Disabled access and facilities should be provided.

• Secure luggage storage facilities should be provided.

• Secure facilities should be provided for valuables and personal possessions.• Hostel cleanliness to include all surfaces, furniture, bedding and equipment.

POLICIES• A register of all guests should be maintained.• All staff should be properly trained to deal with all consequences that could arise on their shift.

• YTAP should be able to demonstrate that they participate in a consumer quality management

programme.• All YTAP should provide adequate communal space to cater for the number of guests they can

accommodate; this space should be warm and welcoming.• YTAP should endeavor to manage their business in an environmentally friendly manner.

2. FIRE SAFETY/EMERGENCIES

• Appropriate fire fighting equipment must be provided.• Fire extinguishers must be in date and serviced regularly.

• Working smoke detectors must be present in every bedroom and communal area.• Working centralized fire alarm system should be in place.

• Emergency escape routes should be clearly marked and free from obstruction at all times.

• Multi-language safety notices should be available to guests.

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YOUTH TRAVEL ACCOMMODATION PROVIDERSGUIDE TO BEST PRACTICES

• Multilingual evacuation plans must be displayed in every communal area.• Smoking forbidden in all rooms.

• Non-flammable material must be used in construction and decoration of all room types.

• Buildings of more than two floors and/or with 100+ beds should have at least two staircases.• Emergency lights must be installed at every exit and every corridor.

• Staff must be trained in, and capable of, handling emergency situations.• Emergency contact must be available at all times.

3. FACILITIES

BEDROOMS• Set times dedicated for cleaning rooms – usually between 10:00 and 14:00.

• Secure lockers should be provided in rooms.• Bedroom doors should be lockable.

• Upper bunk beds should have safety rails.• Beds should be equipped with a mattress protector, duvet, pillows and sheets.

• Individual lighting should be provided for each bed.

• Dorm must also allow a space of at least 5 cubic meters per person. Floor space per bed should be at

least 4 square meters and adequate space must be allowed between top bunk and ceiling.

BATHROOMS• 1 toilet per 12 persons (at least one for each sex)• 1 hand basin per 6 persons

• 1 shower or bath per 15 persons

• Hand drying facilities and soap must be provided in general washrooms.• All facilities must be in good working order.

• Regulations for the correct usage of facilities must be clearly displayed to guests.• Products such as soap, toilet paper etc. must be readily available at all times.

• Suitable bacterial control materials must be used regularly in the bathroom and shower areas as well as

in drains, pipes etc.

KITCHEN• If a kitchen facility is provided, it must be equipped with adequate stove, refrigerator, pots, pans etc or

some simple facilities for cooking meals as well as hygienic food storage.• Kitchen should be provided with adequate facilities for washing dishes, work surfaces and utensils.

• Electric cooking surfaces if possible to minimize risk of fire

• Kitchen must be left clean at all times for other guests. Regulations relevant to this should be clearly

displayed and cleaning products must be readily available.

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