A hotel is an establishment providing accommodation catering to a clientele who temporary ask for short stays. A hotel is considered seasonal when it is opened up to nine months a year for one or more seasons.
In 2006, the French hotel accommodation (awarded by the stars) has further reduced the number of hotels in recent years to reach a volume of around 17,600 hotels in 2007 with 598,000 rooms available. There are no official statistics on the number of unclassified hotels, which are estimated according to sources at a volume between 9,000 and 12,000 establishments. The sector employs 197,000 people, including 38,000 non-employees. Some of the most popular hotels are Ile-de-France, PACA, Rhone-Alpes, Midi-Pyrenees, Aquitaine and Brittany.
Out of the majority of operators holding a CAP or a BTS only 15% of permanent employees are highly qualified. There are longer courses offered by the University leading to management or managerial functions. These formations emerged with the appearance of chain restaurants. Training is also provided by private hotel schools like College of French Cuisine in Paris and School of Culinary Arts and Hospitality in Lyon.
For the opening of a tourist hotel an official authorization is required after a security check. The hotel must have appropriate licenses if there is a need to sell alcoholic beverages. The hotel will be licensed for first class to serve breakfast.
Seasonal establishments can open more than 9 months per year. The classification request should be sent to the prefect of the department where the facility is located. The restaurants of hotels must comply with the legislation on public catering.
Tags: establishment of a hotel, procedure and requirements
[...] In case of transfer, the management must obtain the consent of the safety committee. Conclusion The personal contribution must be assessed on a case by case basis and will be even more important than the sale price which will be high relative to sales. If 20% can be sufficient in operations or the sale price does not exceed one year from CA, the personal contribution required to ensure financial balance is usually 35-40% or even 50% when the price of assignment reaches 3-4 years of sales or creative projects. [...]
[...] The investment is very heavy, and restoration is often favored over a pure creation. The sector has many challenges, including the changing patterns of customers, difficulties in recruiting staff, strict regulation and charges which are heavily results. There is a decrease in independent hotels in the country and 1 while the high-end establishments develop especially in large cities due to increasingly growing demand due to the influx of foreigners ( tourists and business) representing 60% of nights. Since 2005, the situation of the French hotel industry has been improving, and tends to reach the 2000 level which represents a cyclical peak. [...]
[...] Seasonal establishments may not remain open for more than 9 months a year. The request for classification should be sent to the prefect of the department where the facility is located. In response to the phenomenon of overcapacity in the hotel, the Raffarin law, establishes a licensing procedure for construction, expansion and renovation of hotels of over 30 rooms in the provinces and of over 50 rooms in Ile-de-France (authorization is issued by the CDEC). The restaurants of the hotel establishments must comply with the legislation on public catering. [...]
[...] The purchase of the property (home, land, facilities such as swimming pool, pond, park) is mostly considered part of the private domain. In addition, an activity room and breakfast - cottage can generate an income-called "complementary". Regular income such as wages, pensions, income from professional services or business must always be shown by at least one of the borrowers. Approach Risk The main expenses of a hotel (per year per room): - Laundry: 400 to € 1,400, - Water and electricity: 30 to 60 €, - Phone and maintenance costs: 60 to 90 €, - Advertising: of sales in 1st year, between 1 and thereafter, The investments required range from 17000 € per room, for a hotel without a star periphery, to 137000 € for a 4 star with Parisian furniture. [...]
[...] • Density The hotels which are the busiest are the Ile-de-France, PACA, in the Rhone- Alpes, Midi-Pyrenees, Aquitaine and Brittany. Organization of the profession Training The majority of operators hold a CAP or a BTS. Only 15% of permanent employees are "well qualified". The hospitality tray technology (which prepares for the restoration of the hotel) is a key sector, with degrees in the CAP, BEP BTS and hospitality industry. There are longer courses offered by the University (bachelors, masters of science and technology) leading to managerial functions, and management. [...]
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