1 Ingl茅s: What CST is all about
>> CST On-Line Self Evaluation


Physical and Biological Environment

v. 1.1                           1. Policies and programs

 1.1 

The hotel's negative environmental impacts are identified, monitored and kept on a written record.
Weight: 1    [ ]yes   [ ]no  ?
 

 1.2 

Specific environmental mitigation plans have been designed by the hotel to deal with negative environmental impacts or environmental accidents (emergencies).
Weight: 1    [ ]yes   [ ]no  ?
 

 1.3 

The hotel continuously participates in programs for environmental improvement of its surrounding areas or other areas of the country.
Weight: 2    [ ]yes   [ ]no  ?
 

 1.4 

The hotel is member of regional or local organizations that work on solving environmental and social programs.
Weight: 2    [ ]yes   [ ]no  ?
 

 v. 1.2                           2. Emissions and wastes

 2.1 

The hotel strictly maintains and periodically registers the composition and quality of its residual water (treated wastewater).
Weight: 1    [ ]yes   [ ]no  ?

 2.2 

The hotel has a quality certification of its residual water (treated wastewater) granted by the Ministry of Health's Department of Environmental Control.
Weight: 2    [ ]yes   [ ]no  ?
 

 2.3 

The hotel operates a wastewater treatment plant to avoid discharging it directly into the environment.
Weight: 3    [ ]yes   [ ]no    [ ]n/a  ?
 

 2.4 

The residual water is discharged without altering the environment.
Weight: 1    [ ]yes   [ ]no ?
 

 2.5 

The residual water is appropriately re-utilized (recycled).
Weight: 2    [ ]yes   [ ]no    [ ]n/a  ?
 

 2.6 

The rainwater is managed and disposed using systems that do not alter the environment.
Weight: 1    [ ]yes   [ ]no  ?
 

 2.7 

Any pollution source located in the hotel's surrounding area is reported to appropriate government agencies.
Weight: 2    [ ]yes   [ ]no    [ ]n/a  ?
 

 2.8 

Warning signs are used to identify contaminated areas.
Weight: 1    [ ]yes   [ ]no    [ ]n/a  ?
 

 2.9 

The hotel actively participates on the "Ecological Blue Flag Program" for coastal zones.
Weight: 3    [ ]yes   [ ]no    [ ]n/a  ?
 

 v. 1.3                           3. Gardens

 3.1 

Native plants are predominately used on the hotel's gardens.
Weight: 2    [ ]yes   [ ]no    [ ]n/a ?
 

 3.2 

The hotels does not allow the non-native ornamental plants used in the hotel gardens, to be spread in the surrounding environment.
Weight: 1    [ ]yes   [ ]no    [ ]n/a  ?
 

 3.3 

The main tree species in the hotel are identified according to their local and scientific name.
Weight: 1    [ ]yes   [ ]no    [ ]n/a ?
 

 3.4 

The hotel has written information on the plant species located in its gardens.
Weight: 1    [ ]yes   [ ]no ?
 
 

 3.5 

The hotel's gardens are maintained avoiding the use of fertilizers, pesticides and herbicides.
Weight: 2    [ ]yes   [ ]no  ?
 

 v. 1.4                           4. Natural areas (National parks and protected areas)

 4.1 

The hotel promotes visitation of natural areas among its customers.
Weight: 1    [ ]yes   [ ]no   ?
 

 4.2 

The hotel has detailed information on natural areas of interest for tourists.
Weight: 1    [ ]yes   [ ]no ?

 

 4.3 

The hotel complies with established policies and laws to regulate tourism activities in natural areas. It also communicates these regulations to its customers.
Weight: 2    [ ]yes   [ ]no  ?
 

 4.4 

The hotel owns a natural protected area.
Weight: 2    [ ]yes   [ ]no ?

 

 4.5 

The hotel's protected area is appropriately managed.
Weight: 1    [ ]yes   [ ]no    [ ]n/a ?
 

 4.6 

The hotel participates in or supports the maintenance or management of a natural protected area (private or public).
Weight: 3    [ ]yes   [ ]no ?
 

 v. 1.5                           5. Protection of flora and fauna

 5.1 

The hotel implements specific actions to promote the non extraction of native flora or fauna by tourists or any other people.
Weight: 1    [ ]yes   [ ]no ?
 

 5.2 

The hotel shows its resolution to prevent any trading of natural products (animals, plants, and their products) forbidden by law.
Weight: 2    [ ]yes   [ ]no  ?
 
 

 5.3 

The hotel does not maintain wild animals in captivity.
Weight: 1    [ ]yes   [ ]no  ?

 

 5.4 

The hotel implements activities to prevent the artificial feeding of wild animals.
Weight: 1    [ ]yes   [ ]no    [ ]n/a  ?
 

 5.5 

The hotel external illumination system does not produce alterations on the natural environment or changes on wild animal behavior .
Weight: 1    [ ]yes   [ ]no ?
 

 5.6 

The hotel sources of noise are appropriately located or isolated to prevent alterations to the natural environment.
Weight: 1    [ ]yes   [ ]no ?

Hotel facilities

 v. 1.6                           6. Formulation of policies

 6.1 

The hotel has established a sustainability mission and its policies.
Weight: 1    [ ]yes   [ ]no ?
 

 6.2 

The hotel has prepared a brochure to publish the goals of its sustainability policies.
Weight: 1    [ ]yes   [ ]no ?
 

 6.3 

The employees know the goals of the hotel's sustainability mission and policies.
Weight: 2    [ ]yes   [ ]no ?
 

 6.4 

The hotel has designed a manual that defines the goal of its sustainability plan and describes its sustainability programs.
Weight: 1    [ ]yes   [ ]no   ?
 
 

 6.5 

The hotels keeps a record of efforts implemented in order to achieve its sustainability goals.
Weight: 1    [ ]yes   [ ]no  ?
 

 v. 1.7                           7. Water consumption

 7.1 

The water consumption is periodically monitored.
Weight: 1    [ ]yes   [ ]no   ?
 

 7.2 

The hotel keeps a record of total water consumption.
Weight: 1    [ ]yes   [ ]no  ?

 

 7.3 

The hotel has a water usage plan with specific saving goals.
Weight: 1    [ ]yes   [ ]no   ?
 

 7.4 

A person is responsible for the execution of scheduled water saving activities. This schedule is known by all the employees.
Weight: 2    [ ]yes   [ ]no    ?
 

 7.5 

Water saving by employees and customers is encouraged by a permanent promotional program.
Weight: 2    [ ]yes   [ ]no ?
 

 7.6 

Water leakage problems are periodically monitored and the hotel keeps a record of location and repairs.
Weight: 1    [ ]yes   [ ]no  ?

 

 7.7 

The hotel uses faucet water saving devises.
Weight: 2    [ ]yes   [ ]no  ?

 

 7.8 

At least every two months, an independent laboratory monitors the quality of drinking water quality and ice used by the hotel.
Weight: 3    [ ]yes   [ ]no  ?
 

 7.9 

The swimming pool water quality is periodically monitored. The hotel keeps record of this process.
Weight: 3    [ ]yes   [ ]no    [ ]n/a ?
 

 7.10 

The swimming pool has a system to daily obtain chloride.
Weight: 1    [ ]yes   [ ]no    [ ]n/a  ?

 7.11 

The swimming pool water is treated using a chloride free process.
Weight: 2    [ ]yes   [ ]no    [ ]n/a  ?
 

 v. 1.8                           8. Energy consumption.

 8.1 

Water consumption is periodically monitored.
Weight: 1    [ ]yes   [ ]no  ?
 
 

 8.2 

The hotel keeps a record of monthly total energy consumption. The energy usage is statistically analyzed.
Weight: 1    [ ]yes   [ ]no  ?
 

 8.3 

The hotel has a energy usage plan with specific saving goals.
Weight: 1    [ ]yes   [ ]no  ?

 

 8.4 

A person is responsible for the execution of scheduled energy saving activities. All the employees know this schedule.
Weight: 1    [ ]yes   [ ]no   ?

 

 8.5 

Natural illumination systems are used wherever is possible.
Weight: 1    [ ]yes   [ ]no   ?
 

 8.6 

The hotel has a program of preventive maintenance for all electric installations and equipment.
Weight: 2    [ ]yes   [ ]no   ?
 

 8.7 

The hotel promotes the turning off illumination systems whenever they are not necessary.
 
Weight: 1    [ ]yes   [ ]no  ?

 8.8 

An energy-efficient illumination system in at least 80% of the hotel facilities.
Weight: 2    [ ]yes   [ ]no    ?
 

 8.9 

The hotel uses new technologies for energy saving. For instance, automatic switches for illumination systems and electric/electronic equipment.
Weight: 2    [ ]yes   [ ]no    ?
 

 8.10 

The hotel is using alternative energy systems (i.e. solar energy) for illumination.
Weight: 3    [ ]yes   [ ]no ?
 

 8.11 

The hotel is using alternative energy systems (i.e. solar energy) for water heating or other energy needs.
Weight: 3    [ ]yes   [ ]no  ?

 

 8.12 

The hot water deposits and pipes are covered with insulated material to prevent heat losses.
Weight: 1    [ ]yes   [ ]no  ?
 

 8.13 

The hotel uses natural ventilation and shading and other alternative air conditioning systems.
Weight: 1    [ ]yes   [ ]no  ?
 

 8.14 

The hotel uses new technologies to increase the energy efficiency of the refrigeration and air conditioning systems.
Weight: 2    [ ]yes   [ ]no    [ ]n/a  ?
 

 8.15 

The hotel has a program to control the leakage of air and other gases from the refrigeration and air conditioning systems.
Weight: 1    [ ]yes   [ ]no    [ ]n/a ?
 
 

 8.16 

Energy efficient electric equipment is used to cover at least 50% of the hotel's needs.
Weight: 2    [ ]yes   [ ]no  ?
 

 8.17 

The laundry takes advantage of solar heat to dry clothes, sheets, and towels.
Weight: 2    [ ]yes   [ ]no    [ ]n/a  ?
 

 v. 1.9                           9. General supplies consumption

 9.1 

The hotel has a supplies' buying and consumption policy that incorporates environmental and social aspects.
Weight: 1    [ ]yes   [ ]no   ?

 

 9.2 

The employees know the standards established by the buying policy.
Weight: 2    [ ]yes   [ ]no  ?

 

 9.3 

The hotel has a suppliers' manual to guarantee their compliance with the buying policy's social and environmental standards.
Weight: 1    [ ]yes   [ ]no   ?

 9.4 

The hotel does not use or sell products that are harmful for the environment.
Weight: 1    [ ]yes   [ ]no ?

 

 9.5 

At least 50% of the printed material used by the hotel are made with free chloride recycled paper.
Weight: 2    [ ]yes   [ ]no  ?
 
 

Food and beverages

 9.6 

The food is prepared using preferably fresh products.
Weight: 1    [ ]yes   [ ]no ?

 

 

 9.7 

The hotel certified organic food products.
Weight: 3    [ ]yes   [ ]no    [ ]n/a  ?

 

 

 9.8 

The hotel menu offers national or regional dishes.
Weight: 2    [ ]yes   [ ]no     

 

 

 9.9 

The "canned" food bought by the hotel is acquired in "full" (industrial) size containers that are preferably made of glass or recyclable steel.
Weight: 1    [ ]yes   [ ]no  ?
 

 

 9.10 

The reuse or recycling of containers is a standard practice. The hotel also has specific suppliers of recycling services.
Weight: 2    [ ]yes   [ ]no ?
 

 

 9.11 

Butter, sauces, sugar, honey and fruit jelly are served on reusable containers.
Weight: 2    [ ]yes   [ ]no    [ ]n/a ?

 

 

 9.12 

The kitchen, restaurant and bar of the hotel use reusable dishes, glasses, cups, etc.
Weight: 2    [ ]yes   [ ]no    [ ]n/a   
?
 

Cleaning and cosmetic products

 9.13 

The hotel uses non-toxic, non-corrosive biodegradable cleaning products.
Weight: 1    [ ]yes   [ ]no ?
 

 

 9.14 

The detergents used by the laundry and kitchen are phosphate and bleaching free.
Weight: 1    [ ]yes   [ ]no  ?
 

 

 9.15 

The soup and other cosmetic products provided to customers and employees are biodegradable.
Weight: 1    [ ]yes   [ ]no  ?
 

 

 9.16 

The cleaning and cosmetic products come in biodegradable, recyclable or reusable packaging.
Weight: 1    [ ]yes   [ ]no ?

 

 9.17 

The cosmetics on the customer rooms and toilets are supplied using dispenser containers.
Weight: 2    [ ]yes   [ ]no   ?

 

 9.18 

The cosmetic product wastes are appropriately recycled or reused.
Weight: 2    [ ]yes   [ ]no    [ ]n/a ?

 v. 1.10                       10. Management of solid wastes

 10.1 

The quantity and quality of solid wastes is continuously monitored.
Weight: 1    [ ]yes   [ ]no    ?

 10.2 

There is record of the production of wastes by room or hotel section.
Weight: 1    [ ]yes   [ ]no   ?

 10.3 

The hotel has solid waste reduction plan with specific goals.
Weight: 1    [ ]yes   [ ]no   ?

 10.4 

A person is responsible for the execution of scheduled solid waste reduction activities. All the employees know this schedule.
Weight: 1    [ ]yes   [ ]no   ?

Organic wastes

 10.5 

Organic wastes are deposited in separated containers.
Weight: 1    [ ]yes   [ ]no ?

 

 10.6 

The organic wastes generated are composted or recycled.
Weight: 2    [ ]yes   [ ]no    [ ]n/a  ?

Inorganic wastes

 10.7 

The hotel has separate containers for classifying different kinds of inorganic solid wastes (glass, paper, plastic, and steel).
Weight: 2    [ ]yes   [ ]no  ?

 

 10.8 

The room service employees classify the inorganic solid waste not classified by the customers.
Weight: 2    [ ]yes   [ ]no  ?

 

 10.9 

The hotel has an specific area where final classification of inorganic solid waste is performed.
Weight: 1    [ ]yes   [ ]no  ?

 

 10.10 

The hotel participates on a recycling program.
Weight: 3    [ ]yes   [ ]no   ?

Final destiny of wastes

 10.11 

The solid wastes generated are appropriately stored before their final disposal.
Weight: 2    [ ]yes   [ ]no    ?

 

 10.12 

The hotel verifies and guarantee that the final disposal of wastes is efficiently done.
Weight: 1    [ ]yes   [ ]no ?

 v. 1.11                       11. Training

 11.1 

All the employees are informed and know about the hotel's sustainability policies.
Weight: 2    [ ]yes   [ ]no  ?

 11.2 

The hotel maintains a training program for employees according to their responsibilities.
Weight: 1    [ ]yes   [ ]no   ?
 

 11.3 

The employees actively participate on the design of the hotel's environmental activities and policies.
Weight: 2    [ ]yes   [ ]no         
?
 

 11.4 

The employees periodically participate on meetings dealing with hotel sustainability issues.
Weight: 1    [ ]yes   [ ]no         
?
 

 11.5 

The hotel has a strategy that provides incentives to the employees to suggest improvements to hotel's sustainability program.
Weight: 2    [ ]yes   [ ]no     
?
 

 11.6 

The hotel periodically evaluates and controls the results of its employee training program.
Weight: 1    [ ]yes   [ ]no     
?
 

Customers

 v. 1.12                       12. Communication and involvement

 12.1 

Customers are provided with cultural, historic and ecological information about the area where hotel is located in.
Weight: 1    [ ]yes   [ ]no  ?
 

 12.2 

The hotel has an information program for guests providing details on its sustainability goals as established by STC.
Weight: 2    [ ]yes   [ ]no   ?
 
 

 12.3 

The hotel declares under oath that all the information contained on its publicity materials is strictly true.
Weight: 1    [ ]yes   [ ]no ?
 

 12.4 

The publicity material of the hotel contains information and promotes the goals of the STC.
Weight: 1    [ ]yes   [ ]no  ?

 

 12.5 

The consumers are informed and encouraged to participate on the different STC programs implemented by the hotel.
Weight: 2    [ ]yes   [ ]no  ?

 

 12.6 

The hotel provides the customers with information on the environmental protection actions developed in the region.
Weight: 2    [ ]yes   [ ]no ?
 

 12.7 

Information on the socio-cultural activities developed in the region is provided to the customer by the hotel.
Weight: 2    [ ]yes   [ ]no  ?
 

 v. 1.13                       13. Room conditioning (management).

 13.1 

The rooms have information and the necessary facilities that enable the appropriate separation of solid wastes on behalf of the guests.
Weight: 3    [ ]yes   [ ]no ?
 

 13.2 

The rooms have information and necessary facilities to allow water and energy savings by the guests.
Weight: 1    [ ]yes   [ ]no  ?

 

 13.3 

The hotel has a program to promote non-daily washing of towels, sheets and others.
Weight: 3    [ ]yes   [ ]no ?

 

 13.4 

Non-smoking areas and rooms are clearly established by the hotel in order to reduce air contamination.
Weight: 1    [ ]yes   [ ]no  ?
 

 v. 1.14                       14. Management of guest groups

 14.1 

The customers are encouraged and oriented to visit protected areas and other natural attractions.
Weight: 1    [ ]yes   [ ]no  ?
 

 14.2 

The hotel has specialized tourist guides to provide detailed information to the customers about these natural areas.
Weight: 1    [ ]yes   [ ]no       

 

 14.3 

The hotel has designed an effective program to encourage the guest to keep clean and undamaged the natural areas they visit.
Weight: 2    [ ]yes   [ ]no  ?
 

 14.4 

The guests are provided with information about proper ways of behavior and their responsibilities when visiting natural areas.
Weight: 2    [ ]yes   [ ]no  ?
 

 14.5 

The tours and other related activities sold by the hotel promote a constructive interaction between the guest and nature.
Weight: 1    [ ]yes   [ ]no ?
 

 v. 1.15                       15. Customer feedback measurement.

 15.1 

The hotel analyzes the opinions of the guests about the STC on a survey questionnaire specifically design for this purpose.
Weight: 2    [ ]yes   [ ]no    [ ]n/a   
?
 

 15.2 

The results of this survey are reported at least every 6 months to the Ministry of Tourism and the STC Commission.
Weight: 1    [ ]yes   [ ]no    [ ]n/a ?

 

 15.3 

The guests have access to a paper form where they can state their complaints about the STC and the operation of the hotel in general.
Weight: 2    [ ]yes   [ ]no  ?

 

 15.4 

In relation to the STC results and the hotel services, the hotel has designed and established some kind of guarantee for the guests. This guarantee is easy to implement or obtain.
Weight: 3    [ ]yes   [ ]no ?
 

Socio-economic environment

 v. 1.16                       16. Direct economic benefits

 16.1 

60% of the hotel's employees are people from the local community.
Weight: 3    [ ]yes   [ ]no ?

 

 16.2 

The hotel provides training to local people so that they can effectively work at the hotel.
Weight: 2    [ ]yes   [ ]no   ?

 

 16.3 

The administrative employees of the hotel are Costa Ricans.
Weight: 1    [ ]yes   [ ]no  ?

 

 16.4 

The hotel contributes and supports human resources training for complementary tourism activities.
Weight: 1    [ ]yes   [ ]no ?
 

 16.5 

The hotel hires the human resources trained on complementary tourism activities.
Weight: 1    [ ]yes   [ ]no  ?
 

 16.6 

The hotel does not hire anybody illegally. It also does not hire anybody under the minimum conditions (salary, benefits, etc.).
Weight: 2    [ ]yes   [ ]no   ?
 

 16.7 

The job opportunities offered by the hotel are not creating undesirable situations on the local community.
Weight: 2    [ ]yes   [ ]no  ?
 

 v. 1.17                       17. Indirect economic benefits

 17.1 

The hotel's publicity material informs on leisure activities organized by the local community or local enterprises.
Weight: 1    [ ]yes   [ ]no   ?
 

 17.2 

The hotel's publicity material informs on beneficence activities developed in the local community.
Weight: 1    [ ]yes   [ ]no  ?
 

 17.3 

The hotel actively participates supporting the development of cultural, artistic and sport activities.
Weight: 2    [ ]yes   [ ]no   ?
 

 17.4 

The hotel takes advantage and promotes the consumption of inputs produced locally.
Weight: 2    [ ]yes   [ ]no  ?
 

 17.5 

The hotel's store sales handicrafts and other products from the local region. Local people and businesses produce these products.
Weight: 3    [ ]yes   [ ]no    [ ]n/a  ?
 
 

 17.6 

Handicrafts and other artistic adornments produced in Cost Rica are used to decorate the rooms and other hotel facilities.
Weight: 3    [ ]yes   [ ]no  ?

 

 17.7 

The hotel has specific programs that promote national tourism. It offers reduced rates for Costa Ricans.
Weight: 1    [ ]yes   [ ]no   ?
 

 17.8 

The hotel supports or has permanent commercial relation with at least one national micro-enterprise.
Weight: 3    [ ]yes   [ ]no    ?
 

 17.9 

Technology, materials and equipment used by the hotel are produced locally or have an important national component.
Weight: 1    [ ]yes   [ ]no ?
 

 17.10 

The hotel facilitates maritime or terrestrial transport to people from the community on frequent basis or in emergency cases.
Weight: 1    [ ]yes   [ ]no    [ ]n/a    ?
 

 v. 1.18                       18. Contribution to cultural development

 18.1 

The hotel's promotion integrates cultural elements from the local region and communities.
Weight: 1    [ ]yes   [ ]no  ?
 
 

 18.2 

The hotel has a designated area where local organizations can expose their tourism projects and initiatives, by previously obtaining the hotel authorization,.
Weight: 2    [ ]yes   [ ]no ?
 
 

 18.3 

The hotel allows the use of its facilities for important community meetings.
Weight: 2    [ ]yes   [ ]no       

 

 18.4 

The hotel publishes and promotes cultural activities and expressions.
Weight: 1    [ ]yes   [ ]no   ?
 

 18.5 

The hotel prohibits the use and promotion of commercial sexual activities, prostitution, and drug dealing, or other social problems.
Weight: 3    [ ]yes   [ ]no   ?

 18.6 

The hotel has established practical actions against sexual harassment and promotes equal opportunity to both genders.
Weight: 1    [ ]yes   [ ]no   ?
 

 18.7 

The hotel promotional and guiding signs do not interfere with the cultural, social, and natural environment.
Weight: 1    [ ]yes   [ ]no  ?
 

 v. 1.19                       19. Contribution to public health

 19.1 

The demand of basic services (water, electricity, roads) is not competing with those of the local communities.
Weight: 2    [ ]yes   [ ]no    [ ]n/a    ?
 

 19.2 

The hotel participates as facilitator of the preventive public health programs.
Weight: 1    [ ]yes   [ ]no ?
 

 19.3 

The control of plagues is done with substances and procedures that do not affect customers, employees, local people, wildlife animals and environment.
Weight: 1    [ ]yes   [ ]no  ?

 

 v. 1.20                       20. Infrastructure and security

 20.1 

The hotel has contributed with the community to the maintenance or construction of infrastructure.
Weight: 3    [ ]yes   [ ]no   ?

 20.2 

The hotel uses its influence and knowledge to help solving the infrastructure problems of the local communities.
Weight: 1    [ ]yes   [ ]no  ?

 20.3 

The hotel is involved in associations or committees that work to improve the condition of the local community.
Weight: 2    [ ]yes   [ ]no   ?

 20.4 

The hotel supports the tourist security programs being developed.
Weight: 2    [ ]yes   [ ]no   ?

 20.5 

The hotel has and enforces an ethical code that benefits morality and security.
Weight: 3    [ ]yes   [ ]no ?

 20.6 

The hotel implements practical actions to guarantee the security of its customers and employees.
Weight: 1    [ ]yes   [ ]no  ?

 20.7 

The hotel has a contingency plan to deal with natural disasters or emergencies.
Weight: 2    [ ]yes   [ ]no ?




 

PM

Si

EG

PG

PT %

Physical and Biological Environment

 

 

 

Hotel facilities

 

 

 

Customers

 

 

 

Socio-economic environment

 

 

 

For further information visit our Web site at www.turismo-sostenible.co.cr

 

 

 


 

 


 

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