search.noResults

search.searching

dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
https://www.hyatt.com/info/global-care-and-cleanliness-commitment (https://news.marriott.com/news/2020/04/21/marriott-international-launches-global-cleanliness-council-to-promote-even-higher-standards-of-cleanliness-in-the-age-of-covid-19)


New rules of hotel cleaning


Peter Teska, Global Infection Prevention Application Expert at Diversey, explains the new approach that will be needed for cleaning hotels.


The Coronavirus (COVID-19) pandemic has ushered in a new era of housekeeping for European hotels. Some large hospitality chains have turned to accreditation programs to make guests feel safe, while others have developed cleanliness


councils to ensure cleaning and disinfection best practices are being implemented.


Hospitality groups and independent owners are prioritising cleaning and disinfection to protect guests and employees – and to instil customer confidence.


As the purpose of cleaning transforms, C-suite executives, hotel managers and housekeeping teams must understand how to advance their environmental hygiene programs. With a new approach built on a foundation of health and safety, organisations can prevent the spread of infections to protect employees, guests and building visitors.


Shifting appearance


Prior to the pandemic, hotels primarily focused on ‘cleaning for appearance’ to ensure an excellent guest experience. From shiny lobby floors to clean linens, properties focused on looking their best to make a good first impression. These first impressions will set the tone for a guest’s visit, so the visual presentation of a hotel’s interior and exterior must be carefully crafted and maintained.


However, when faced with a global pandemic, cleaning for just the guest experience is no longer good enough. People have become much more concerned with germs and expect that a hotel is ‘cleaning for health’ to control exposure to these threats.


‘Cleaning for health’ inactivates viruses and kills bacteria and fungi to limit the spread of potentially harmful pathogens. Cleaning with an emphasis on infection prevention prioritises giving guests a safe stay and also protecting workers. Given the scope and impact of the pandemic, increased expectations around cleanliness will become the norm as the tourism and hospitality industry recovers.


Next level cleaning


Best practices that hotels should consider when implementing a ‘cleaning for health’ program include:


• Consult with industry experts from the start: With the health of your employees and guests at stake, take the necessary precautions and build an environmental hygiene program based on evidence and facts. Consult with infection prevention and hygiene experts to understand the how and why behind cleaning and recommended protocols. Some hotels are working


64 | LEISURE AND HOSPITALITY


closely with medical centres and hygiene providers to establish best practices that everyone can follow.





Implement safe products that are proven to perform: Employees will need to clean more regularly and thoroughly, so they’ll be more exposed to cleaning solutions. A ‘cleaning for health’ program should consider ways to protect housekeeping staff. For example, review the ingredients and manufacturer’s instructions for each product to ensure they don’t pose any risks.


• Make sure that disinfectants are tough on pathogens, but gentle on people and surfaces to prevent eye and skin irritation and surface damage. Additionally, confirm that the contact time is reasonable, as it will be difficult for employees to keep surfaces wet for extended periods of time.


• Conduct quality training: A more rigorous and evidence-based approach to cleaning can only be successful if employees understand the expectations, processes and mistakes to avoid. Focus on how to properly disinfect, which requires thorough application over the duration of the contact time, followed by wiping to eliminate residues. Highlight ways to avoid cross- contamination, protocols for dealing with confirmed Coronavirus cases (or other serious illnesses) and the importance of proper chemical dilution if chemical concentrates are used.


• Make your commitment to cleanliness and your processes more visible: Ensure that your dedication to hygiene is known. Post signage throughout the property, such as in lifts, guest rooms and fitness centres, that highlights how you are cleaning and disinfecting. Develop a cleaning schedule for housekeeping, front desk and bar and restaurant managers to follow. Cleaning while guests are present helps to prevent the spread of germs and demonstrates a hotel’s pledge to maintain high cleanliness standards.


A home-away-from-home


As hotels continue to reopen, there will still be uneasiness about traveling and staying away from home where there is less control over cleanliness. To overcome this, hotels will need to clearly communicate the steps they are taking to protect guests.


As cases of coronavirus drop and a vaccine emerges, the industry will rebound as people become more comfortable with traveling. Hotels that have demonstrated a commitment to health and safety will have a greater chance of winning and maintaining loyal customers in the long term.


twitter.com/TomoCleaning


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86