“caravan” means a vehicle equipped to be used by persons for living and sleeping purposes, whether a self-propelled vehicle or a trailer; “caravan pitch” means the area set aside within a caravan park for the parking of a caravan and its towing vehicle, if any; “certificate of registration” a certificate of registration referred to in regulation 10; “en suite bedroom” means an accommodation unit comprising a bedroom with attached bathroom and toilet facilities provided in a separate or adjoining room; “first-aid kit” means a portable container which is - (a) water and dust resistant; and (b) stocked with adequate and unexpired medical supplies, equipment and remedies reasonably required for giving aid treatment in any injury or other emergency situation; “guest service directory” means a booklet, brochure or other publication containing information on services and facilities provided by an accommodation establishment to guests in relation to telephone usage, meals service times, laundry service, tariffs and other material; “on-consumption liquor licence” means any liquor licence of a kind mentioned in the definition of that term in section 1 of the Liquor Act, 1998 (Act No. 6 of 1998); “owner”, in relation to an accommodation establishment, means the person by whom or on whose behalf the business of the class of accommodation establishment concerned is conducted or is to be conducted; “registered insurer” means a company registered as an insurer under the Short-term Insurance Act, 1998 (Act No. 4 of 1998) or the Long-term Insurance Act, 1998 (act No. 5 of 1998); [The word “Act” in the phrase “Act No. 5 of 1998” should be capitalised.] “the Act” means the Namibia Tourism Board Act, 2000 (Act No. 21 of 2000); and “tiled”, in relation to a wall, means covered with porcelain or ceramic slabs, slate stone, slasto, marble or some other impervious material approved by the Chief Executive Officer. Form of application, certificates and other documents 2. (1) Every application required to be made, and every certificate or other document required to be issued, in an approved form in terms of these regulations, must be made or issued in a form approved by the Minister. (2) The Board must, at the request of a person who proposes to make an application in terms of these regulations, furnish that person with the appropriate application form. Classification of accommodation establishments
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.