tourists.

Hoteliers have splashed out on posh porches and lobbies and ignored kitchens and dining rooms.

That's the view of just retired chief environmental health officer Mr. Patrick Mayers.

"Some of the older hotels in particular need to upgrade the kitchen and dining areas,'' said Mr. Mayers. "I sincerely hope they will put more money into these facilities, which are not as good as they might be.'' Mr. Mayers said hoteliers had been forced to make priorities during the recession. And they had chosen to upgrade porches, lobbies and other areas visible to guests.

"Hoteliers are having to meet higher and higher expectations of their guests,'' he said. "Sometimes the kitchen and food areas are not as good as they might be.'' Mr. Mayers said his comments were mainly directed at old hotels.

English-born Mr. Mayers stepped down as chief environmental health officer earlier this year after 18 years in the job. For full story, see Page 5 Despite his plea to hoteliers, Mr. Mayers said kitchen standards were generally still "pretty good''.

And he said standards had improved considerably over the years -- one of the achievements he took most satisfaction from.

And over the years the number of food poisoning cases had dropped considerably.