{"id":394216,"date":"2024-10-20T04:12:59","date_gmt":"2024-10-20T04:12:59","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-216202021\/"},"modified":"2024-10-26T07:52:45","modified_gmt":"2024-10-26T07:52:45","slug":"bs-iso-216202021","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-216202021\/","title":{"rendered":"BS ISO 21620:2021"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
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2<\/td>\n | undefined <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | 4 Requirements 4.1 General requirements and recommendations <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | 4.2 Equipment requirement 4.2.1 Facade, external appearance of building 4.2.2 Lobby, front desk and other common areas 4.2.3 Rooms, bathrooms and toilets <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | 4.2.4 Facilities and equipment related to complementary services 4.3 Service requirements 4.3.1 Information services <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | 4.3.2 Staff 4.3.3 Food and beverages 4.3.4 Ancillary services <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | Annex A (informative) Sample application form for approval of a heritage hotel project <\/td>\n<\/tr>\n | ||||||
17<\/td>\n | Annex B (informative) Sample assessment of basic elements of heritage hotels <\/td>\n<\/tr>\n | ||||||
22<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Tourism and related services. Heritage hotels. Equipment and service requirements<\/b><\/p>\n |