Renting rooms, dwellings and holiday houses or receiving guests for short-term accommodation in accommodation hospitality facilities is considered as the carrying out of hospitality activity that must be registered.

Guests can be accommodate by: 

• legal entities or sole entrepreneurs registered for carrying out a hospitality activity,
• associations that have this activity determined in their founding act,
• natural entities private individuals and farmers.

Private individuals and farmers can carry out the accommodation activity in residential premises or on farms. 

• Private individuals are restricted to carry out this activity only occasionally, in total not exceeding five months in a calendar year and they can offer guests a maximum of up to 15 beds;
• farmers are restricted to carry out the activity as a supplementary activity on a farm in accordance with the governmental regulation (max. 10 rooms and dormitory rooms, max. 30 beds and 60 seats). 

Natural entities must register their activity of accommodating guests in own or rented dwelling or holiday house as well as in other facilities, based on the consent from the competent self-regulatory local community authority, i.e. in the Business Register managed by AJPES.

Prior to this foreigners must arrange: 

• the conditions for residence  permanent or temporary (and report their residence) (e-uprava.gov.si/e-uprava/en/portal.euprava);
• acquire a personal identification number and tax number (www.durs.gov.si/en/angleske_strani/entry_into_the_tax_register_and_tax_number/);
• register their tourist accommodation activity in the Business Register at a AJPES branch unit (www.ajpes.si/Registri/Poslovni_register/Vpis_sobodajalca/Splosno).

Other conditions are also applicable for the accommodation of guests:

• minimum technical conditions for premises, equipment and devices (operating permit in accordance with the law on building – this does not apply for buildings built before 31 December 1967),
• the minimum scope of services, the fulfilment of criteria including the categorisation procedure and appropriate sign board,
• the conditions for ensuring the safety of food and safety and health at work,
• managing appropriate registers (registration and check-out of guests).

Evidence

Extract from the Slovenian Business Register (AJPES) the competent authority acquires it ex officio.

Legal basis

• Companies Act (ZGD-1)
• Hospitality Industry Act (ZGos)
• Rules on the method of registration of landlords in the Slovenian Business Register
• Rules on minimal technical requirements and on the scope of services for hospitality operations

A motel is an accommodation facility that has:

• at least 10 rooms,
• direct connection to the transport route,
• premises for the preparation and serving of food and drinks.

A motel offers:

• bed and breakfast,
• food and drinks,
• parking or garage,
• traffic information and information on vehicle servicing.

Legal basis

• Hospitality Industry Act (ZGos)
• Rules on minimal technical requirements and on the scope of services for hospitality operations

Zagotoviti se mora dnevno čiščenje in vzdrževanje vseh prostorov, ki so na voljo gostu.

The minimum scope of services in individual types of accommodation hospitality facilities refers to services which guests receive at arrival or departure or during their stay in accommodation private and joint rooms, for instance in a dining room.

When welcoming guests you must ensure bed and breakfast, the reception of guests at least 12 hours per day, a contact person who is available 24 hours a day, safe key storage , safe storage for items of value, telephone for external calls, forwarding messages to guests and luggage storage upon guests' wishes.

The rooms must provide clean bed sheets, replacement of bed linen at least once a week, replacement of towels at least every other day or when necessary.

Minimum services that must be provided at the dining room are:

• continental breakfast,
• clean table cloths,
• daily replacement of table cloths or after individual meals,
• if necessary, clean and undamaged dishes,
• glass and cutlery, a visibly marked start and end of service in front of the entrance.

Joint lounge for guests must provide daily newspapers and TV, if the latter is not provided in rooms.

All rooms that are available to guests must be cleaned and maintained every day.

Legal basis

• Hospitality Industry Act (ZGos)
• Rules on minimal technical requirements and on the scope of services for hospitality operations

The obligation to categorise and label accommodation facilities with stars or apples (for farms with accommodation) refers to the following groups of accommodation facilities:

• hotels, motels, boarding houses and guest houses;
• camping grounds;
• holiday apartments and holiday homes;
• rooms;
• farms with accommodation and
• marinas.

Categorisation is not mandatory for inns, mountain huts, youth, holiday, work, and other homes, and youth hostels (IYHF). However, in the event that they meet the conditions for a particular type of accommodation facility that needs to be categorised, they may be categorised in this line NO.

All accommodation facilities that are to be categorised must have a plaque with a marked category in a visible place on the outside of the facility or in the guest reception area, and they also must be labelled with the suitable type and category in their price lists and other marketing and promotional materials.

E-categorisation

In order to facilitate the categorisation procedure, the web application e-categorisation is available.

The procedure begins by registering and logging in. In the event that one accommodation facility includes various accommodation types, the registration and the entire procedure needs to be carried out for each type separately (apartment, room, etc.).

The application e-categorisation is composed of three parts:

• record sheet (for general information on the accommodation facilities and the same type of accommodation units).
• categorisation sheet (to mark the elements that the accommodation units include).
• report (in which the system calculates the achieved category).

The categorisation procedure is successfully concluded once the report is saved. The successfully completed categorisation needs to be printed, signed (and sealed, if applicable), and saved at the accommodation facility.

Considering that the Rulebook defines the self-assessment procedure (1-3 stars and apples) and the assessment procedure (higher categories of stars and apples), the application has been suitably adjusted.

Log-in is enabled for the assessor by means of a special password that is not required for normal users. The system also enables the preliminary verification of the fulfilment of conditions for particular categories in the form of preliminary categorisation which may not substitute normal categorisation. Preliminary categorisation must be suitably selected during the registration procedure. Preliminary categorisation is not formal categorisation, it is only intended to assist in verifying the quality of accommodation faculties. In order to perform formal categorisation, a new registration is required and the entire procedure must be carried out once again.

The Rules on categorisation stipulate that all accommodation facilities up to three stars or apples may perform a self-assessment, but that higher-category accommodation facilities must be assessed by qualified assessors (hotel and camping ground with four or five stars, hotel with four or five stars and the mark "superior", motel, a boarding house and guest house with four stars, a holiday apartment and a holiday house with four stars, a room with four stars, a farm with accommodation with four apples).

Assessors are experts in tourism with many years of experience in tourism who are suitably qualified for assessing accommodation facilities. Each accommodation facility selects an assessor at their own discretion from the register of assessors and makes arrangements for them to assess their accommodation facility.

A special application called Accommodation facility register is available. The application is a publicly accessible list of accommodation facilities that successfully completed the e-categorisation procedure.

Details

The facility where you plan to perform hospitality activity, must acquire an operating permit.

The operating permit is acquired by submitting an application in person at the administrative branch unit or at the Ministry for Infrastructure and Spatial Planning.

The minimum technical conditions for performing hospitality activity can differ from the prescribed conditions for the reconstruction of facilities that are protected in accordance with the regulations on cultural heritage.

The consent for deviation can be acquired during the building permit or reconstruction permit issue procedure in accordance with the regulations on spatial regulation and facility construction, if the deviation does not endanger the health and life of people.

Evidence

Operating permit: copy

Legal basis

• Hospitality Industry Act (ZGos)

The external areas of the hospitality facility are: 

• the part of the functional land of the facility or part of the facility in which there is the hospitality facility which is purposed and needed for regular performance of hospitality activity at the hospitality facility and
• other outdoor areas that are intended for performing hospitality activity outside the hospitality facility and outdoors.

Areas intended for the delivery of goods and removal of waste, must be physically and visibly separated from outdoor areas intended for guests and from other outdoor public areas (mandatory for new buildings and reconstructions).

The hospitality facility must have an arranged access to the guest entry.

The hospitality facility that is accessible with motor vehicles must provide a parking. One parking lot must be ensured for every 10 seats or 5 rooms. A hospitality facility in the village where parking is regulated on public parking areas (mandatory for new buildings and reconstructions) is an exception.

The hospitality facility must have drinking water, sewage system, fire protection system, must be connected to the electrical network and have a phone line connected to the public phone network.

Outdoor areas that are intended for performing hospitality activities and are directly connected to the hospitality facility (garden etc.) must be appropriately regulated (e.g. floor is covered with sand or tiles, regulated rainwater drainage and similar), fenced and appropriately marked in other way.

The hospitality activity on outdoor areas cannot be performed at access points, on access roads and working areas for intervention vehicles.

Other outdoor areas that are intended for hospitality activities outside the hospitality facility, are areas intended for setting up movable objects or objects, means or devices arranged for the intended purpose.

Legal basis

• Rules on minimal technical requirements and on the scope of services for hospitality operations

A hospitality facility must be visibly marked with the company and head office of the hospitality service provider as well as with the type and name of the facility, the accommodation facility must also display the category.

All signs must be in the Slovenian language. International signs and signs in other languages can be used besides the signs in Slovenian language.

The entry to the hospitality facility and the sign must be lighted during operations at night.

Legal basis

• Hospitality Industry Act (ZGos)
• Rules on minimal technical requirements and on the scope of services for hospitality operations
• Public Use of the Slovene Language Act (ZJRS)

The prices of hospitality services must be readably written on a price list at a visible site or stated on the menu and price list for drinks, and they must be available to guests at all premises and outdoors, where hospitality services are offered.

The price list for drinks must indicate the type, quantity and price of a drink (with the exception of drinks that are served in portions), the menu must indicate the type and price of dishes and the quantity of self-service dishes.

Evidence

Price list or menu and price list for drinks

Legal basis

• Hospitality Industry Act (ZGos)

The hospitality services provider determines the working hours of the hospitality facility independently in accordance with their business interests and by considering the provisions below. If several units operate within the scope of one hospitality facility, which independently perform the hospitality activity (e.g. hotel restaurant), the hospitality services provider reports the working hours for each unit.

The hospitality services provider or farmer determines regular working hours with regard to the type of the hospitality facility (farm): 

• hospitality facilities that offer guests accommodation and the units of these facilities (e.g. hotel restaurants) and farms with accommodation: from 0:00 to 24:00;
• restaurants, inns, cafés and tourist farms from 6:00 to 2:00 of the following day;
• confectioneries, bars, wine cellars from 6:00 to midnight;
• food preparation and delivery facilities from 0:00 to 24:00 or with regard to orders;
• hospitality facilities in casinos from 0:00 to 24:00 or during their operations.

Hospitality facilities which only offer food and drinks, can operate in buildings with residential apartments and in facilities on a residential areas and tourist farms on such areas from 6:00 to 22:00. This also applies for those accommodation units of hospitality facilities that perform their activity outside the closed premises (gardens, hotel terraces etc.).

If the hospitality facility or farm performs a hospitality activity outside the working hours, it is considered that they operate in the extended working hours. A hospitality services provider or farmer can operate in extended working hours if they acquire a written consent of the municipality's authority that is competent for hospitality.

The working hours must be reported for the unit to the competent authority of the municipality 15 days before: 

• the start of the new calendar year for the next calendar year (if there are changes of basic data about the hospitality facility or farm),
• the start of operations and
• the change of working hours.

Working hours are reported on a form. The competent authority at the municipality approves the application and then returns the confirmed form to the hospitality services provider or farmer in 15 days, keeps one copy for the archive and sends the other copy to the branch unit of the competent market inspectorate.

The working hours must be displayed at a visible site at the entry in the hospitality facility. The notification on temporary closure of a hospitality facility (if planned, at least seven days in advance) must be displayed in the same way. The hospitality services provider must keep the confirmed working hours at the facility, so that it is accessible to the inspection.

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Evidence

The competent authority at the municipality sends the hospitality services provider confirmed schedule, which the hospitality services provider must keep it at the facility, so that it is accessible to the inspection.

Legal basis

• Hospitality Industry Act (ZGos)
• Rules on criteria for determining opening hours of hotels and restaurants and farms at which the activity of hotels and restaurants is carried out
• Decree on the use of minority language of companies in communication with consumers in areas populated from Italian and Hungarian minority

The field of safety and health at work is determined by principles, rules and activities that must enable an individual (worker) successful performance of work with full professional efficiency and without harming their health from the first working day until the end of the working period.

Safety and health at work by content and purpose entails the rights and obligations of employers and workers to ensure in accordance with the law and other regulations and at determining and considering safety measures that are used to manage or prevent hazards at work, to ensure the level of safety and health at work which in consideration of the nature of work ensures workers the maximum possible level of health and psychophysical safety.

At the same time, the employer is obliged to adapt their actions to ensure safety and health at work to modified circumstances, to permanently improve the existing situation or the level of safety and health at work. More…

Evidence

An example of safety statement with risk assessment

Legal basis

• Occupational Health and Safety Act (ZVZD-1)
• Hospitality Industry Act (ZGos)
• Rules on the reports in the field of safety at work
• Rules on regular updating of skills and training in the field of safety and health at work

The requirements with regard to the safety of food (Safe Food) relate to everything that does not endanger the consumer's health at envisaged use (e.g. raw meat must be thermally processed before consumption).

Food shall not be placed on the market if it is unsafe.

Food is not safe if it is harmful for health or inappropriate for nutrition.

A safe food item is: 

• appropriately labelled,
• it ensures traceability,
• it is produced, processed, sold in accordance with the principles of food hygiene,
• presented in a way that does not mislead consumers.

A food item is safe if it does not contain: 

• biological risk factors (pathogenic bacteria, parasites, viruses),
• chemical risk factors (remains of pesticides, heavy metals, drugs, detergents, non-permitted additives and other toxic substances),
• and physical risk factors (such as mechanical or solid particles: stones, bones, wood, earth, glass, plastics etc.). 

In determining whether any food is unsafe, the following is considered: 

• all phases of production, processing and distribution,
• the usual conditions of consumer using the food item,
• the information provided to the consumer, including information on the label, or other information generally available to the consumer concerning the avoidance of specific adverse health effects from a particular food or category of foods.

In determining whether any food is harmful for health, the following is considered: 

• the probable immediate and/or short-term and/or long-term effects of that food on the health of a person consuming it, but also on subsequent generations;
• the probable cumulative toxic effects;
• the particular health sensitivities of a specific category of consumers where the food is intended for that category of consumers. 

Ensuring the safety of food

A comprehensive approach is required for the safety or medical suitability of food, which considers the fact that the food supply is connected to food chain that stretches from the field to the table. Every piece of the chain must be defined, controlled and governed. Food is and will be safe only if all parts of the food chain understand and fulfil their responsibilities.

The following entities carry the responsibility for food safety: 

• food businesses which are directly included in the food chain and are obliged to establish a system to permanently ensure the safety of food within their activity;
• the state which is obliged to ensure the regulations and official inspection system;
• the consumer who is the last part of the food chain with regard to final procedures in food preparation in the domestic kitchen.

The key obligations of food and feed businesses: 

• Safety: The businesses cannot distribute dangerous food or fodder; Responsibility.
• The businesses are responsible for the safety of food and fodder which they produce, transport, store or sell.
• Traceability: The businesses must be capable of quickly identifying every supplier or recipient.
• Transparency: The businesses must immediately notify the competent authorities when there is a reason for a suspicion that their food or fodder is not safe.
• Necessary measures: The businesses must immediately withdraw food or fodder from the market when there is a reason for a suspicion that their food or fodder is not safe.
• Prevention: The businesses must establish and regularly verify critical points in their procedures and ensure the control of those points.
• Cooperation: The businesses must cooperate with the competent authorities in risk reduction procedures.

The obligations of the food business;

The food business is responsible to produce safe and quality food. They are obliged to establish the system

Legal basis

• Decree on the implementation of certain Regulations (EC) concerning foodstuffs, hygiene of foodstuffs and official control of foodstuffs
• Act Regulating the Sanitary Suitability of Foodstuff, Products and Materials Coming into Contact with Foodstuffs (ZZUZIS)
• Hospitality Industry Act (ZGos)
• Rules on the registration and approval of food-processing establishments
• Rules determining small quantities of food, conditions for their production and providing for certain derogations for establishments for food of animal origin
• Rules setting out the health requirements to be met by workers coming in contact with foodstuffs
• Act Amending Certain Acts in the Field of Health (ZdZPZ)
• Rules on the safety of quick-frozen foodstuffs
• Rules on official temperature control of fast frozen food
• Commission Regulation (EC) No 37/2005 (2005/37)
• Decree implementing the Regulation (EU) on the provision of food information to consumers

The label of food that contains alcohol must display the alcohol content and the warning that the product is not suitable for children.

The sale and offer of alcohol drinks and drinks with added alcohol, is prohibited to: 

• persons under 18 years of age and to persons for whom it can be assumed that will provide alcohol to persons younger than 18 years;
• to persons that show obvious signs of alcohol intoxication;
• to persons for whom it can be assumed that will provide alcohol to persons who show signs of alcohol intoxication;
• from automatic vending machines.

A seller or provider can demand from any person for whom it is assumed that they are younger than 18 years to prove their age with a personal identity card or other public document. If the person refuses to show that document, the seller or provider cannot sell or provide alcohol drinks.

The sale of alcohol drinks is prohibited from 21:00 to 7:00, except in hospitality facilities where the sale of alcohol drinks is allowed until the end of their working hours. The sale of liquor is prohibited in hospitality facilities from the start of the operating hours until 10:00. The prohibition of sale also comprises the addition of liquor to non-alcohol drinks and other beverages.

The prohibition of the sale of alcoholic drinks and time limit of the sale of alcoholic drinks must be displayed at a visible site in all premises where alcohol drinks are sold.

Sale or offer of alcoholic drinks is prohibited: 

• in buildings and on associated functional land where education and health activity is performed;
• at sport facilities where sport events take place, i.e. one hour before the start and during the sport event,
• and during working hours at the job.

The sellers of alcoholic drinks must sell at least two types of non-alcohol drinks at a price that is the same or cheaper than the cheapest alcoholic drink.

Legal basis

• Restrictions on the Use of Alcohol Act (ZOPA)

The production and sale of cigarettes with no printed data on packaging on the milligrams of containing tar, nicotine and carbon dioxide in an individual cigarette is prohibited. These data must cover at least 10% of the surface of the side of packaging.

The sale of tobacco products is prohibited to:

• persons younger than 18 years. Tobacco products cannot be sold by persons younger than 18 years;
• in automatic vending machines;
• individual cigarettes or tobacco products that are not in original packaging of the producer and
• tobacco for oral use can also not be sold.

The prohibition of sale of tobacco products to persons younger than 18 years must be displayed at the tobacco product shop at a visible place.

The seller may demand that any person whom she or he assumes is under 18 years of age prove their age by showing a public document. If the person refuses to do this, the seller may not sell the tobacco product to them.

Smoking is prohibited in all enclosed public and work facilities and on functional land of premises where education activity is performed.

Smoking is allowed:

• in special smoking premises in accommodation facilities and at other providers of accommodation;
• at nursing homes and prisons, i.e. in premises that are not purposed for common use if only smokers reside there;
• in smoking areas at psychiatric hospitals and at specific premises of other providers of health care for mentally ill;
• in smoking rooms.

Smoking rooms are not allowed in premises where health and education activity is performed.

A smoking room must fulfil the following conditions:

• it must be arranged to prevent the flow of tobacco-polluted air to another room;
• it cannot be intended for accessing other rooms and may not exceed more than 20 per cent of the total surface of the public and/or work area;
• the area must be intended exclusively for smoking, catering is not permitted in that room and
• no food or drinks can be consumed in it.

Legal basis

• Restriction on the Use of Tobacco Products and Related Products Act (ZOUTPI)
• Rules on the requirements to be met by smoking rooms

A lessor, a person who leases or lets a property, must report an individual who is temporarily accommodated in the tourist or hospitality facility to the competent police station. This obligation and the management of guestbook with a copy does not apply for those lessors who accommodate individuals for overnight stay at mountain huts or shelters, which are not normally accessible by road.

A lessor who temporarily accommodates guests in tourist and hospitality facilities, must keep a guestbook with a copy. For managing a guestbook, the lessor must lodge an application for the issue of the decision on the method of keeping records on guests and exporting data.

A guestbook with a copy can be managed manually or electronically (within the scope of the HISTOR system, e-guest systems or on a floppy disc). Manual guestbook management means that the lessor personally registers the guest at the competent police station, while electronic management through the HISTOR system means that the lessor registers the guest at the competent police station electronically, which is described in greater detail on www.policija.si/portal/eGost/index.php.

A lessor must submit the guestbook with a copy to the competent administrative unit for certification.

Data from the guestbook must be kept for one year from the date of entry of the individual in the register, and then they must be destroyed. If the register is kept manually, the lessor must make appropriate minutes of destruction, while in the case of electronically managed guest register, data must be deleted from software and backup copies must also be destroyed.

An individual who is temporarily accommodated in a tourist or hospitality facility, is arranged by the lessor at the locally competent police station in 12 hours upon arrival, regardless of the duration of accommodation.

The competent administrative unit can determine a longer deadline for application if the lessor cannot fulfil their registration obligation in the prescribed time, which cannot exceed three days, due to the remoteness from the location of the police station.

An individual must send the lessor, where they are temporarily accommodated, the following data:

• surname and name,
• personal identification number, date of birth, gender for those who are not citizens of the Republic of Slovenia,
• place of birth,
• permanent residence address (for an address in the Republic of Slovenia, they must provide the municipality, place, street, house number with additional sign, and apartment sign; for an address abroad they must send data on the state, place, street and house number),
• citizenship, date of registration and the number of the public document which also contains a photograph issued by the national authority.

The lessor has the right to an insight in the public document to verify the identity of the individual and the truthfulness of provided data. An individual also fills out the form "Registration – check in and out of guest".

The lessor enters the data from the registration or check out form in the guestbook with a copy.

Evidence

Guestbook

Legal basis

• Residence Registration Act (ZPPreb-1)
• Rules on check-ins and check-outs of guests
• Hospitality Industry Act (ZGos)