Hotel & Hospitality Facility Construction
Comprehensive compliance consulting for hotels, resorts, and banquet halls — covering Ministry of Tourism star classification, FSSAI kitchen norms, liquor-licence building requirements, and guest safety standards.
Applicable regulations & standards
- Ministry of Tourism — Star Classification Guidelines (1-Star to 5-Star)
- Hotel & Restaurant Approval and Classification Committee (HRACC) norms
- FSSAI (Food Safety and Standards Authority) — Food Business Operator licence
- Gujarat Prohibition Act (for liquor licence FL-2) — room and bar area requirements
- NBC 2016 — Assembly and Hotel occupancy fire safety provisions
- Gujarat Shops and Establishments Act
- RPWD 2016 accessibility requirements
Our services in this sector
Star Classification Infrastructure
HRACC evaluation covers 200+ physical parameters including room size, amenity count, kitchen capacity, laundry, swimming pool, and handicapped accessibility. We audit your design against the classification you are targeting.
- Guest room dimensions: 3-star minimum 14 sq m, 5-star minimum 28 sq m (carpet)
- En-suite bathroom: 3-star minimum 4 sq m; 5-star — rain shower, dual vanity, jacuzzi norms
- Swimming pool: depth markers, pool pump room, chemical storage, lifeguard platform
- Restaurant seating capacity and dining area per seat (0.9 sq m minimum)
- Banquet hall: 1 sq m per person, fire-rated partition options, kitchen adjacency
- Lobby height: 4.5 m minimum for 4-star and above
Commercial Kitchen & FSSAI Compliance
Hotel kitchens require FSSAI Food Safety Licence and must comply with Schedule 4 of FSSAI Regulations. Kitchens serving more than 50 covers are also subject to Gujarat Pollution Control Board consent if they operate solid-fuel equipment.
- Kitchen zone segregation: receiving, dry store, cold store, preparation, cooking, plating, dishwash
- FSSAI Schedule 4: floor-to-ceiling washable tiles, stainless steel work surfaces, adequate cold storage
- Exhaust canopy design: 0.4 m overhang, grease trap filters, fire suppression system
- Pest control access points: door sweeps, fly screens, UV traps — inspectable by FSSAI
- Hygiene station: handwash before entry, separate handwash from food prep sinks
Guest Safety & Emergency Systems
- Guest room fire alarm: addressable system with in-room detector + sounder + door hold-open
- Green exit signage: every guest floor, visible from any point within 30 m
- Lifts: additional firefighter lift (Fireman's Lift) for buildings above 15 m
- Swimming pool safety: anti-entrapment drain covers, depth markers, pool alarm
- CCTV: public areas, lobby, parking — no cameras in rooms or bathrooms (mandatory)
- Key card room entry system: electrical power cut-off linked to key card removal
Critical sector considerations & benefits
- Achieve target star classification on first HRACC inspection
- FSSAI licence without stop-notice from food safety officer
- Avoid guest-safety incidents that attract regulatory closure and media scrutiny
- Premium ADR (Average Daily Rate) through documented compliant facilities
Engagement process & milestones
Preliminary Statutory & Revenue Audit
2-3 Working Days
Scrutiny of 30-year revenue records, AnyROR entries, and applicable sector regulations.
Site & Spatial Ground Verification
3-5 Working Days
On-ground ETS survey, boundary demarcation, and physical setback verification.
NOC & Regulatory Compliance Scrutiny
4-6 Working Days
Cross-checking zoning, master plan reservations, fire safety, and environmental clearances.
Title Clearance & Legal Opinion Delivery
2 Working Days
Issuance of comprehensive advocate certified legal opinion and digital verification certificate.