All personnel shall maintain high professionalism and have social skills. The hotel must maintain high availability. Guests will receive a response with the flexibility and high service.
The kitchen should look for the best raw materials and a skilful treatment of these. Happy locally and organically grown. Competence level must be high both in the kitchen as in the restaurant so that the guests shall have passed both the origin of raw materials like how it is produced.
The hotel should have a conscious commitment to the environment and have an elaborate environmental indoor and outdoor. To care and take responsibility for the environment is a matter of course. There should be a concrete commitment to the environment as staff will take note of and endorse.
The hotel owner has the ultimate responsibility for the hotel’s environmental policy is maintained and will support any initiative to set environmental objectives retained and accessed.