← Catalogo generale
Effedore Edizioni
The Helm and the Lens · English
Pronto per la pubblicazione / Ready for publication

the Helm and the Lens – Vol. 7a

GSTC Hotel Standard · Sustainable Tourism in Hospitality

The GSTC Hotel Standard v4.0 read from the owner’s chair: what the 40 criteria ask of a hotel, what they do not, and how sustainable tourism becomes a decision of ownership rather than a label. Thirty cases, from Monteverde to Mahé.

570 Pagine

The Helm and the Lens · Volume 7a — The Helm
GSTC Hotel Standard · Sustainable Tourism in Hospitality
Sustainable tourism as a decision of ownership, and what the criteria do and do not certify

Almost every hotel now calls itself sustainable. Few can show what that means on the ground: for the people they employ, the communities around them, the heritage they stand on and the water, energy and waste that pass through them every day. This volume is about the difference between the word and the proof. Its starting point is the reference most widely used worldwide for sustainable tourism.

At the end of December 2025 the Global Sustainable Tourism Council published version 4.0 of its criteria. For the first time it set out a dedicated Hotel Standard: 40 criteria in four sections, covering sustainable management, socio-economic impacts, cultural heritage and the environment, each with its own performance indicators. The book reads the new standard as an owner or general manager meets it. It explains what each section asks and why, how the move from version 3 to version 4 changes the work of a hotel already on the path, and the transition period during which certificates issued under the old criteria remain valid.

The book also clears up a confusion the market keeps alive. The GSTC does not certify hotels. It recognises standards and accredits certification bodies. A hotel is certified by an accredited body against a recognised standard. Knowing who does what protects owners from logos that promise more than they prove.

The volume has two chapters of fifteen subchapters. The Vision of Ownership covers the decisions that belong to whoever holds the helm: the management system, purpose, local communities, fair employment, heritage, claims and communication. The Operational Perspective follows the criteria into daily operations: purchasing, staff, guests, water, energy, waste, biodiversity and the place itself. Every subchapter opens with a case set in a real place, built as a composite and clearly declared as fictional. The story begins in Monteverde, Costa Rica, and returns there to close each chapter. Each case includes a Verification Pact, which checks common market claims against what the standard actually requires.

The author is a Lead Auditor and has spent over twenty years in international luxury hospitality. He writes as an author and publisher, for those who run hotels and for those who will run them next. This is independent material, not affiliated with or endorsed by the GSTC: the standard’s own text, published at www.gstc.org, always prevails.

Each subchapter ends with a concept card. Worksheets, checklists and the cards in high resolution are available on the online platform. The companion volume, 7b — The Lens, reads the same criteria through the eyes of the internal auditor and the certification body.

Pubblicazione 2026-10-25 Edizione 2026 Formati 1 Pronto per la pubblicazione / Ready for publication
EDIZIONI · FORMATI

Formati disponibili

Le edizioni fisiche e digitali associate a questa scheda.

Copertina flessibile

NEL LIBRO

Contenuto / Contents

La struttura del volume così come presentata nell’edizione pubblicata.

Table of Contents
  • Preface.
CHAPTER 1.
  • 1.1 Why a Hotel Standard, and Why Now..
  • 1.2 A Management System Proportional to the Property.
  • 1.3 The Register Nobody Reads: Legal Compliance Beyond Permits.
  • 1.4 Guest and Staff Welfare: A Name, Not a Department.
  • 1.5 The Annual Sustainability Report.
  • 1.6 Accurate Promotion and the Price of a Green Word.
  • 1.7 Information Sharing: Telling Guests How to Behave Well
  • 1.8 Staff Engagement in Every Language Spoken Back of House.
  • 1.9 Guest Experience: From Feedback to Corrective Action.
  • 1.10 Collaboration with the Destination.
  • 1.11 Land, Water and the Rights of Those Who Were There First.
  • 1.12 Site, Buildings and the Weight of a Renovation.
  • 1.13 Responsible Procurement Beyond the Cheapest Quote.
  • 1.14 Food and Beverages: What Reaches the Plate.
  • 1.15 From Vision to System: What Chapter 2 Will Ask.
CHAPTER 2.
  • 2.1 Community Support That Does Not Drain the Community.
  • 2.2 Local Employment and Local Entrepreneurs.
  • 2.3 Access for All
  • 2.4 A Code of Conduct and Zero Tolerance for Exploitation.
  • 2.5 Inclusion, Equality and Decent Work in a Seasonal Trade.
  • 2.6 Cultural Interactions and the Protection of Heritage.
  • 2.7 Presenting Culture Honestly, and the Artifact in the Lobby.
  • 2.8 Energy Conservation You Can Measure.
  • 2.9 Water in a Place That Has Too Little.
  • 2.10 Greenhouse Gas Emissions and How Guests Arrive.
  • 2.11 Wastewater, Harmful Substances and Pollution.
  • 2.12 Solid Waste, Food Waste and the Island Without a Landfill
  • 2.13 Biodiversity and the Invasive Plant in the Garden.
  • 2.14 Animals: Interaction, Welfare and Trade.
  • 2.15 From Criteria to Proof: Continual Improvement and the Road to Certification
  • Afterword.
  • Appendix A..
  • Sources and Research Methodology — What This Book Verified, and How
  • Glossary.
  • About the Author.
  • Contact.
  • The Series.
  • The Online Platform...
 
PRIMA DELL’ACQUISTO

Estratti / Extracts

Passaggi selezionati dal libro disponibili per la consultazione.

01 Preface Apri / Open

This book exists because a hotel that wants to show it is sustainable has, for a long time, been offered almost everything except a clear answer to a simple question: what does a published sustainability standard actually ask of a hotel, once the awards, the booking-platform badges, the consultants’ proposals and every national law are set aside, leaving only the standard’s own text and its own indicators?

Every other pair of volumes in this series takes an ISO management system standard and asks that question of it. This one does not. The GSTC Hotel Standard is the one standard in the series that is not an ISO standard, and it is worth explaining at the outset why it belongs here at all. It is not built on the harmonised clause structure of the ISO family. It is a set of forty criteria, each with performance indicators beside it, written by a council whose remit is sustainable tourism as a whole, and whose standards, in the words of their own preamble, represent “the minimum level of performance that any tourism business should aspire to achieve”. Its starting point is not the organisation but the place: the community beside the hotel, the culture around it, the water beneath it, the animals guests come to see.

That is precisely why it belongs in a series about hospitality. The ISO standards ask how a hotel manages itself. The GSTC Hotel Standard asks what a hotel does to the destination it lives from, and it asks in a form an owner can read, a guest can understand and a certification body can audit. Its first criterion still requires a documented management system, so the discipline of the earlier volumes carries over intact. What changes is the reach of the questions. A system that answered ISO 14001 well can still have nothing to say about a closed path to the beach, a locked gate on a chapel track, a seal pup touched for a photograph or a supervisory post never advertised in the town.

The Helm and the Lens is built the same way here as everywhere else in the series. It asks what the GSTC Hotel Standard itself requires and it tests that answer across thirty subchapters set in hospitality settings on five continents, from the Arctic to the Indian Ocean, with a single lodge in Monteverde, Costa Rica, opening the volume, closing its first chapter and closing the book. Where a matter turns on national law, this book says so and sends the reader to the legal register that criterion A2 already requires. This series calls that discipline standard-pure: the standard’s own text is the reference, and no single country’s law is allowed to stand in for the world.

A Series Built the Same Way Twice

This volume belongs to a wider undertaking, first built in German for the DACH hospitality market under the title Das Steuer und die Lupe (The Helm and the Lens, translated directly), and now built a second time, independently, for a global English-language readership. The two editions are not translations of each other, and at this point in the series they do not even treat the same standard: the German edition, written for a European market, turns here to the EU’s Eco-Management and Audit Scheme, while this edition, written for a readership spread across every tourism market, turns to the GSTC. The choice of standard follows the reader. What the two editions share is a method, not a text: the same architecture, the same discipline of tracing every normative claim to its primary source, and the same refusal to let a market’s own inflated claims about a standard stand unchallenged.

That discipline has a name inside this series. We call it the Verification Pact. Every significant claim this book makes about what the GSTC Hotel Standard requires is checked directly against the text of version 4.0, its performance indicators and its annex of guidelines, not against what a label vendor or a well-meaning colleague believes it says. Where the market has inflated a voluntary practice into a supposed requirement, this book says so, in a dedicated table. Where the market has understated a genuine obligation (a register that lists permits but omits child protection, a code of ethics that names no channel for a report), this book says that too. The Pact cuts in both directions, and it is not negotiable.

The Pact in Practice

A single example shows how the Pact works inside a chapter rather than as a stated principle alone. This volume’s sixth subchapter follows a twenty-two-cabin hotel on the beach road south of Tulum whose website still opens with the sentence its founders wrote ten years earlier: zero plastic, one hundred per cent off-grid, powered by the sun. The sentence had been true for a twelve-room hotel with ceiling fans. It was no longer true for a twenty-two-room hotel with air conditioning in every cabin, a diesel generator behind a bamboo screen that started on most nights after eleven, and bottled water in plastic placed in every room since the filtration unit failed. A guest found the generator at one in the morning and wrote about it.

The subchapter’s Verification Pact table sets the market’s habits beside the standard’s text. A claim that was true at opening remains acceptable: no, because criterion A5 requires claims based on actual practices, and its guideline excludes actions no longer actively implemented. Solar panels on site justify “off-grid”: no, because the energy indicators of D1 require energy by type and the proportion of renewables, and the claim must match them. Buying offsets justifies “carbon neutral”: only partially true, because D3 places offsets after reduction. The same table appears in every subchapter, from the trophy wall of awards in the first to the transition rules in the last.

Every criterion and indicator this book cites is quoted or paraphrased from the standard’s current text, not from a secondary summary or a training slide inherited from an earlier version. Where this volume offers its own extrapolation (a proposed table, a checklist, a modelled cost estimate), it says so, distinguishing its own judgement from the standard’s text.

Two Volumes: The Helm and the Lens

Each standard this series treats receives two volumes, and the title names both halves of the same instrument. The Helm (Volume 7a, the book you are holding) takes the perspective of ownership and management: sustainable tourism as a decision of ownership, and what the criteria do and do not certify. The Lens (Volume 7b, the companion volume) turns the same standard around and views it from the position of those whose task is verification: the internal auditor testing whether the system this volume describes genuinely holds, and the certification body auditing a property against criteria written for the whole of tourism.

The two volumes are companions, not a single book divided arbitrarily in half. Each stands on its own. Read together, they follow a property from deciding what its sustainability is, through building the evidence that shows it, to the moment someone else is allowed to check the work.

Who This Book Is For

Three readers will find direct use in the chapters that follow, and this book tries to serve all three without asking any one of them to wade through material meant for the other two.

Reader What this volume offers directly
Owners, general managers and hospitality leadership A clear account of what the forty criteria require of ownership: not frames on a reception wall, but decisions, targets, named responsibilities and an annual review the thirty cases show leadership either making or avoiding
Sustainability coordinators, department heads and internal audit staff A working method for reading a property at the level of the performance indicators, where version 4.0 is now assessed, and for finding where practice and evidence have drifted apart
Students and faculty at hospitality management institutions A case-based introduction to sustainable tourism standards grounded in real operational tension rather than abstract summary, written in the hope that it earns a place on a reading list

 

That third readership carries a specific ambition this preface will state plainly. The standard’s own preamble names education and training by universities and hospitality schools among its uses. This series exists in part to reach institutions with genuine international standing in hospitality education (the École hôtelière de Lausanne named specifically among them), as a work judged fit to teach from, not merely a work fit to sell. Whether it earns that place is a judgement this book cannot make about itself. It can only be written as though that judgement mattered from the first page.

The Wider Series

The Helm and the Lens follows one international standard per pair of volumes, in its own numbering: Volume 1, environmental management under ISO 14001:2026; Volume 2, quality management under ISO 9001:2026; Volume 3, occupational health and safety under ISO 45001:2018; Volume 4, energy management under ISO 50001:2018; Volume 5, information security under ISO/IEC 27001:2022; Volume 6, food safety under ISO 22000:2018; Volume 7, sustainable tourism under the GSTC Hotel Standard; Volume 8, event sustainability under ISO 20121:2024; and Volume 9, The Small Property, addressing the small, independently owned property whose scale changes what proportionate management looks like without changing what the standards themselves require. Readers of the earlier volumes will recognise much of section A of the GSTC Hotel Standard: a policy, a plan, targets, a legal register, an annual review.   …

02 2.5 Inclusion, Equality and Decent Work in a Seasonal Trade Apri / Open

 

GUIDING QUESTION

A seasonal hotel lives on people who arrive in spring and leave in autumn, and many of them come back year after year. Criteria B8 and B9 do not distinguish between the permanent and the temporary: they ask for equal opportunity, a fair wage, training, a voice and a safe way to complain for all staff. What does an owner discover when the people who come back are counted as if they had never been there before?

 

Opening

In a fishing village on the outer Lofoten Islands, where the mountains drop straight into the sea and the drying racks for cod stand empty in summer, a family company runs forty-eight converted fishermen’s cabins and a main house with a restaurant on the quay. From June to August the property is full under the midnight sun; in late winter it opens again for guests who come for the northern lights and the fishing season. Fifteen people work there all year. In summer the team grows to seventy.

Most of the seasonal staff are young people from other parts of Norway and from abroad, recruited through online job boards. Many return. The restaurant’s chef de partie, who arrived from abroad as a commis four summers ago, is in her fifth season. She has trained most of the summer kitchen brigade in that time, and the head chef relies on her more than on anyone else.

At the end of August, on the morning of her last shift, she leaves a letter for the managing director. It is short and without anger. She writes that she is paid this summer at the same rate as in her first summer, that she has twice asked to work the winter season and never received an answer, that she has never been offered any training after the first day, and that the supervisor posts in the kitchen have been filled from the permanent team each time they fell vacant. She adds that, in July, a guest made remarks about a seasonal waitress’s headscarf, and that nobody on the floor knew what they were supposed to do. She will not return next year.

The managing director reads the letter twice and calls in the human resources coordinator, who works part time from the office in the main house. Together they look at the files. Every seasonal contract is a new contract, so no seasonal employee has ever been counted as having more than one season of service. The annual staff survey is sent each November to the permanent staff only, because the seasonal staff have gone home. There is no record of any training for seasonal staff beyond the induction morning. The cabin changeovers are done by a contracted cleaning firm whose working hours nobody at the property has ever asked about.

It is worth being fair to the managing director, because the property pays what its legal adviser has confirmed it must pay, houses its seasonal staff free of charge in a staff house the family renovated, and has never been accused of mistreating anyone. The seasonal system was inherited from his parents and built for a time when summer staff were students who came once. What changed was the staff, not the system, and nobody had checked whether the system still fitted the people it governed.

That afternoon he opens the GSTC Hotel Standard at criteria B8 and B9. Indicator B9.3 refers to “all staff, including contract and temporary staff”. Indicator B9.5 asks for training records “for all staff”. Indicator B8.5 asks for equal employment opportunities to be monitored “across all positions, including management roles”. The word all recurs, and the property had read it as all permanent.

The Problem

The Structural Failure

The structural failure was that the employment system treated every season as a first season. Because each contract started from zero, tenure was invisible, the wage review had nothing to review, training was never cumulative and promotion was never considered. A worker in her fifth summer was, on paper, a new arrival. The system did not discriminate against seasonal staff by intention; it simply had no way of seeing them as staff with a history.

The second structural gap was that every channel of voice was timed to the permanent calendar. The survey went out in November, the grievance route ran through the head of department, and the review of wages took place in January. All three happened when the seasonal team was absent. The people who made up four fifths of the summer workforce had no moment in the year at which they were asked anything.

The Cultural Failure

The cultural failure is a habit of seasonal tourism: the belief that temporary staff are a cost to be managed rather than a team to be developed. The habit is reinforced by the season itself. When everything must be done in ten weeks, there is no time to train, review or listen, and so the property decides each year, without deciding, that it will not.

A second habit concerns equality. A property can believe sincerely that it does not discriminate because nobody in it holds prejudice, while its structures produce an unequal outcome by default. Supervisor posts drawn only from the permanent team, a survey that reaches only one group and no guidance on how to respond to a guest’s remarks about a colleague are not acts of prejudice. They are the absence of a policy, and the standard asks for the policy.

The Principle

Criteria B8 and B9 together describe what a hotel owes the people who work in it, whatever the length or form of their contract.

Dimension What the standard asks Where the property stood
Inclusion policy A written policy prohibiting discrimination on any non-merit-based factor, reviewed regularly No written policy; a sincere belief in fairness
Groups at risk Groups at risk of discrimination identified and documented, reflected in HR practice Never considered
Equal opportunity Monitored across all positions, including management Supervisory posts filled from the permanent team only
Wages At least the legal minimum for all staff; an annual review on measurable criteria Legal rates paid; seasonal tenure never reviewed
Training Role training, development and pathways, with records for all staff Induction only for seasonal staff
Voice Staff satisfaction monitored; a safe, confidential grievance system without retaliation Survey and grievances reached permanent staff only

 

The principle is that the form of the contract does not change the content of the obligation. A seasonal worker is owed the same non-discrimination, the same legal wage, the same safety and the same means of complaint as a permanent one, and a returning seasonal worker is owed a history.

What the Standard Says

Criterion B8, Employment inclusion and equality, asks that the hotel provides inclusion and equal employment opportunities at all levels and for all positions, with an employment policy that explicitly prohibits discrimination on the basis of any non-merit-based characteristic. Indicator B8.1 asks for a written inclusive employment policy that prohibits discrimination based on gender, age, race, nationality, ethnic origin, colour, religion, sexual orientation, gender identity or expression, marital or family status, genetic characteristics, disability or any other non-merit-based factor. Indicator B8.2 asks that it be regularly reviewed and updated. Indicator B8.3 asks the hotel to identify and document groups at risk of discrimination and to reflect this in its employment and HR practices; the guideline names women, persons with disabilities, Indigenous peoples and local minorities, among others depending on the local context. Indicator B8.4 asks for training on recognising, preventing and addressing bias and discrimination “in the workplace and in guest interactions”, and indicator B8.5 asks for monitoring of equal employment opportunities across all positions, including management.

Criterion B9, Decent work, asks the hotel to uphold labour rights by ensuring a safe and secure working environment, “providing a living wage”, and offering regular training and opportunities for career advancement, for directly employed staff and outsourced workers alike. Its seven indicators are the most detailed in section B.

Indicator What it requires Guideline or note
B9.1 Compliance with national labour regulations for a safe and secure environment for all staff, including contracted organisations’ staff; ILO conventions where applicable Responsibilities defined; high-risk or specialised contractors follow safety procedures and legal obligations
B9.2 Directly employed staff have access to health, medical and social security provisions in line with national legislation Where public systems do not provide them, contracts may include them
B9.3 All staff, including contract and temporary staff, receive at least the legal minimum wage Without a legal minimum wage, align with recognised living wage benchmarks, also for relevant suppliers
B9.4 An annual wage review based on measurable criteria such as performance, tenure and skill development The review, including career preferences, is documented and used to improve remuneration
B9.5 Role training, professional development and clear pathways, with training records for all staff Records show level and frequency of training
B9.6 Staff satisfaction monitored through regular surveys or feedback Results recorded
B9.7 A safe and confidential grievance system with explicit safeguards against retaliation No negative consequences for using it

 

Compared with Industry Standard v3, where the equal opportunity criterion asked for groups at risk to be identified and their share monitored, and the decent work criterion covered labour standards, wage monitoring, training records, health and social security, staff satisfaction and a grievance system, version 4.0 adds a written inclusive policy with an explicit list of grounds, training on bias that includes guest interactions, the extension to contracted and temporary staff, an annual wage review on measurable criteria and explicit protection against retaliation.

MATERIALI DI LAVORO

Materiali e download

Checklist, modelli, supplementi e file di lavoro collegati al volume.

FILES
Worksheet · v.1 ·

1 · Working material 1.1 — Why a Hotel Standard, and Why Now

GSTC Hotel Standard v4.0 · 7a · 1.1

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

3 · Working material 1.2 — A Management System Proportional to the Property

GSTC Hotel Standard v4.0 · 7a · 1.2

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

5 · Working material 1.3 — The Register Nobody Reads: Legal Compliance Beyond Permits

GSTC Hotel Standard v4.0 · 7a · 1.3

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

7 · Working material 1.4 — Guest and Staff Welfare: A Name, Not a Department

GSTC Hotel Standard v4.0 · 7a · 1.4

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

9 · Working material 1.5 — The Annual Sustainability Report

GSTC Hotel Standard v4.0 · 7a · 1.5

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

11 · Working material 1.6 — Accurate Promotion and the Price of a Green Word

GSTC Hotel Standard v4.0 · 7a · 1.6

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

13 · Working material 1.7 — Information Sharing: Telling Guests How to Behave Well

GSTC Hotel Standard v4.0 · 7a · 1.7

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

15 · Working material 1.8 — Staff Engagement in Every Language Spoken Back of House

GSTC Hotel Standard v4.0 · 7a · 1.8

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

17 · Working material 1.9 — Guest Experience: From Feedback to Corrective Action

GSTC Hotel Standard v4.0 · 7a · 1.9

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

19 · Working material 1.10 — Collaboration with the Destination

GSTC Hotel Standard v4.0 · 7a · 1.10

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

21 · Working material 1.11 — Land, Water and the Rights of Those Who Were There First

GSTC Hotel Standard v4.0 · 7a · 1.11

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

23 · Working material 1.12 — Site, Buildings and the Weight of a Renovation

GSTC Hotel Standard v4.0 · 7a · 1.12

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

25 · Working material 1.13 — Responsible Procurement Beyond the Cheapest Quote

GSTC Hotel Standard v4.0 · 7a · 1.13

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

27 · Working material 1.14 — Food and Beverages: What Reaches the Plate

GSTC Hotel Standard v4.0 · 7a · 1.14

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

29 · Working material 1.15 — From Vision to System: What Chapter 2 Will Ask

GSTC Hotel Standard v4.0 · 7a · 1.15

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

31 · Working material 2.1 — Community Support That Does Not Drain the Community

GSTC Hotel Standard v4.0 · 7a · 2.1

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

33 · Working material 2.2 — Local Employment and Local Entrepreneurs

GSTC Hotel Standard v4.0 · 7a · 2.2

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

35 · Working material 2.3 — Access for All

GSTC Hotel Standard v4.0 · 7a · 2.3

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

37 · Working material 2.4 — A Code of Conduct and Zero Tolerance for Exploitation

GSTC Hotel Standard v4.0 · 7a · 2.4

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

39 · Working material 2.5 — Inclusion, Equality and Decent Work in a Seasonal Trade

GSTC Hotel Standard v4.0 · 7a · 2.5

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

41 · Working material 2.6 — Cultural Interactions and the Protection of Heritage

GSTC Hotel Standard v4.0 · 7a · 2.6

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

43 · Working material 2.7 — Presenting Culture Honestly, and the Artifact in the Lobby

GSTC Hotel Standard v4.0 · 7a · 2.7

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

45 · Working material 2.8 — Energy Conservation You Can Measure

GSTC Hotel Standard v4.0 · 7a · 2.8

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

47 · Working material 2.9 — Water in a Place That Has Too Little

GSTC Hotel Standard v4.0 · 7a · 2.9

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

49 · Working material 2.10 — Greenhouse Gas Emissions and How Guests Arrive

GSTC Hotel Standard v4.0 · 7a · 2.10

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

51 · Working material 2.11 — Wastewater, Harmful Substances and Pollution

GSTC Hotel Standard v4.0 · 7a · 2.11

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

53 · Working material 2.12 — Solid Waste, Food Waste and the Island Without a Landfill

GSTC Hotel Standard v4.0 · 7a · 2.12

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

55 · Working material 2.13 — Biodiversity and the Invasive Plant in the Garden

GSTC Hotel Standard v4.0 · 7a · 2.13

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

57 · Working material 2.14 — Animals: Interaction, Welfare and Trade

GSTC Hotel Standard v4.0 · 7a · 2.14

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Worksheet · v.1 ·

59 · Working material 2.15 — From Criteria to Proof: Continual Improvement and the Road to Certification

GSTC Hotel Standard v4.0 · 7a · 2.15

Editable Word worksheet: Verification Pact, mistakes self-check, checklist and evidence questions

FILES
Template · v.1 ·

61 · The gap map against the forty criteria

GSTC Hotel Standard v4.0 · 7a · 1.1 · 1.15 · 2.15

Editable Word grid: all 205 indicators, three states, person responsible, reason if not applicable

FILES
Template · v.1 ·

64 · The legal register template for criterion A2

GSTC Hotel Standard v4.0 · 7a · 1.3

Editable Word structure: the A2.1 guideline areas, three questions each, review dates

FILES
Template · v.1 ·

67 · The monthly indicator log for energy, water, waste and emissions

GSTC Hotel Standard v4.0 · 7a · 1.5 · 2.8 · 2.9 · 2.10 · 2.12

Excel log with working formulas: per guest night, per occupied room, Scope 1 and 2, A4 notes

FILES
Checklist · v.1 ·

70 · The transition checklist from Industry Standard v3.0 to Hotel Standard v4.0

GSTC Hotel Standard v4.0 · 7a · 1.15 · 2.15 · Appendix A

Editable Word checklist: correspondence for all four sections, steps to 30 December 2028

XLSX
File dati · v.1 ·

73 · Verification Pact register

GSTC Hotel Standard v4.0 · 7a · 1.1–2.15

Every Verification Pact row of the thirty subchapters, filterable, with counts by answer

XLSX
File dati · v.1 ·

74 · Common Mistakes register

GSTC Hotel Standard v4.0 · 7a · 1.1–2.15

All 240 common mistakes with a Yes/Partly/No/N.A. column and counts by subchapter

L’AUTORE
Francesco Dore

Francesco Dore

Autore e ricercatore indipendente

Francesco Dore è autore e ricercatore indipendente. Il suo lavoro nasce dall’incontro tra esperienza professionale, studio dei sistemi di gestione, hotellerie e ricerca applicata. Nei suoi libri utilizza un approccio basato sull’analisi dei processi, sul confronto delle fonti e sull’osservazione delle conseguenze reali delle decisioni organizzative.

Conosci l’autore →
Segnala una correzione o un aggiornamento