hotel management

Chapter 35 Safety and Health Management (4)
(5) Ensure the safety of key and vital parts of the hotel.Hotels generally have both key parts and key parts.The key parts mainly refer to the parts that have great effect and influence on national security, international reputation and the overall business of the hotel.The safety and security department should do a good job of demarcating key points and determining the main measures for key point protection, and adopt practical plans according to the actual situation of the hotel to ensure the safety of key points.

2. Relationship with room department

(1) Assist the room department in listing the personal safety work requirements in the room management system, floor and room attendant post responsibility system, and supervise and inspect their implementation.

(2) The safety and security department supervises the safety of floors, passages, elevators, and fire safety in guest rooms through patrolling, fire prevention systems, and TV monitoring.

(3) Floor and room service personnel, if they find cases or suspicious situations that endanger the personal and property safety of guests, on the one hand, protect the scene to stabilize the suspicious personnel, and on the other hand, report to the security department for disposal.When the safety and security department needs to know about the suspicious situation in the relevant floors and guest rooms, the room service staff should provide assistance and cooperation.

3. Relationship with engineering department

(1) The engineering department is responsible for the installation and maintenance of fire protection, alarm and safety monitoring system related equipment, and communicates with the safety and security department in a timely manner to jointly take measures to avoid system failure and monitoring work out of control.

(2) The safety and security department should assist the engineering department to establish a management system for construction safety, fire prevention and external construction personnel, do a good job in safety prevention, supervise and inspect its implementation, and strengthen fire prevention supervision.

(3) Cooperate with the engineering department to strengthen the management of external construction teams.

4. Relationship with catering and entertainment departments
(1) Cooperate with the catering and entertainment departments to study unsafe factors in the business premises, establish a safety management system and a safety responsibility system for each post, and prevent unsafe factors from infringing.

(2) The entertainment department conscientiously implements the public security department's regulations on the security management of these places, maintains the public order in public places, and does a good job in security.

5. Relationship with Finance Department

(1) The Security Department should take the initiative to cooperate with the Finance Department, pay attention to crime trends, study countermeasures, improve the management system of money and foreign currency, install technical facilities, and strengthen security work.

(2) For the delivery and withdrawal of large amounts of cash in the hotel, the Security Department should closely cooperate with the Finance Department to do a good job in security.

(3) If the finance department finds suspicious circumstances, it should contact the security department in time to obtain support from the security department.

6. Relationship with public security and other security related agencies

(1) The Department of Safety and Security has a very close relationship with the business department of the public security agency that manages the security business.

(2) There are also business contacts with other business departments of the public security organs, such as fire protection, transportation, external control, border defense, etc., and should cooperate with each other.

(3) The Department of Safety and Security has certain contacts with other security-related agencies, such as national security agencies, procuratorial agencies, and customs, in terms of security work.

Fourth (Section) Public Health

The hotel is a small society, in addition to the guests, there is an endless stream of people who come to dine, shop, hold meetings and even visit and browse.The public area of ​​the hotel has become the place where the number of guests stays the largest and where they come and go most frequently.As a result, the public area of ​​the hotel becomes the standard by which the public measures the entire hotel.The elegant environment of the hotel depends on cleanliness, reasonable layout, facilities and decoration, etc., and among them, the most basic condition is cleanliness and sanitation.

[-]. Public health control links (sections)

1. Fixed post scribing
The scope of health management in public areas is wide, and the work is relatively complicated. It is necessary to implement the method of assigning posts to divisions and contracting responsibilities in order to facilitate management and ensure the quality of sanitation.

2. Develop a planned sanitation system
In order to ensure the stability of sanitation quality, control costs and rationally allocate manpower and material resources, it is necessary to adopt the method of work sanitation management for some large-scale cleaning and maintenance work in public areas, and formulate a system to implement planned sanitation.

3. Implement walking management
Management personnel in public areas should implement mobile management, strengthen inspections, check the quality of hygiene, understand the working status of employees, find problems in time and make rectifications, and keep inspection records.

[-]. Public health management system

1. Daily cleaning and maintenance system
According to the activity characteristics and cleaning requirements of each area, the basic daily cleaning standards of all responsible areas are listed, which is convenient for work arrangement and inspection comparison. The general form and main content are as follows.

(1) The halls and corridors are kept clean and tidy at all times.The morning and middle shifts sweep the ground every hour, empty the cigarette ash, arrange the seats, wipe the handrails and platforms, and remove the carpets and garbage in the water.The night shift does a full cleaning.

(2) Passenger elevators are cleaned every 4 hours in the morning and afternoon, and comprehensively cleaned in the night shift.

(3) The guest toilets are cleaned every 1 to 2 hours in the morning and middle shifts.Do a thorough cleaning in the afternoon and in the middle of the night.

(4) The restaurant and dance hall will be fully cleaned and maintained after the daily business.

(5) The multi-function hall is cleaned once a day and can be cleaned at any time when necessary.

(6) The administrative office is cleaned once a day after get off work.

(7) Staff passages and elevators are cleaned once per shift.

(8) The perimeter is cleaned twice a day in the morning and evening, and the rest of the time is kept clean by the perimeter staff at any time.

2. Division of labor and responsibility system for waiters
According to the daily cleaning standards, implement various tasks into three shifts in the morning, middle and night; then determine the personnel needed for each shift according to the workload and divide the responsibility area for the waiters.In order to ensure the implementation of the work and facilitate the inspection effect, the work flow and time allocation method of the waiters in each responsibility area of ​​the morning and middle shifts should be formulated, and the work content of the night shift should be listed.

3. Phased cleaning and maintenance plan system
The public area has a wide range and many types of projects. If there is no plan for staged, batched and level-by-level maintenance, the daily sanitation work in the public area will often be thrown into chaos.The sanitation work in the public area is divided into many blocks, the usage conditions of each place are different, and the environmental requirements are different, so the cleaning and maintenance plan should be divided into different areas.

Fifth (Section) Catering hygiene [-]. Food hygiene management

The main purpose of hotel catering hygiene management is to provide guests with meals that are hygienic and safe for the human body.The first condition to ensure the health of diners is catering hygiene, which is an important factor affecting the quality of catering products.In order to ensure food hygiene, prevent food pollution and harmful factors from harming the human body, and protect the health of diners, hotels should earnestly do a good job in catering hygiene management, environmental hygiene management, and equipment and tableware hygiene management.

The food provided by the hotel must be uncontaminated, clean, hygienic and nutritious.If the food is contaminated, it will bring disease to customers and cause food poisoning.The main sources of food contamination are germs, parasites or chemicals, as well as poisonous animals and plants.Therefore, the work of preventing food contamination must be done well to ensure food hygiene.

[-]. Staff personal hygiene management

([-]) Employee health management

The basis for the sound development of catering hygiene is the health management of the employees in the catering department.Catering employees must pass a health examination by a health care institution before taking up their jobs, and they can only use it after passing the pass.Employees must take the initiative to undergo health checks every year after employment, and must have a health certificate.

([-]) Employee Hygiene Management

An important part of catering hygiene management is employee hygiene.If the operator suffers from illness, poor personal hygiene, improper operation methods, etc., it may lead to the spread of germs.

1. Staff personal hygiene management
Personal cleanliness is the basis of personal hygiene management. Personal cleanliness not only shows personal self-esteem and self-love, but also the standard of hotel image.

(1) Cultivate good hygiene habits of employees.In addition to relying on strict employment rules and regulations, employees' personal hygiene management should start from the root, that is, to cultivate employees' good hygiene habits.

(2) Hygienic management of employee work clothes.The hotel should prepare more than two sets of work clothes for the catering staff, and the work clothes must be cleaned and replaced every day or regularly.In particular, work clothes for kitchen staff should be strong, lightweight, washable, comfortable, and sweat-absorbent.

2. Employee operation hygiene management
The purpose of employee operation sanitation management is to prevent food and utensils from being contaminated due to negligence during operation.Employees should observe the following points when operating.

(1) Employees are prohibited from eating, drinking and smoking in the workplace, and try not to talk to each other.

(2) Take the tableware in a hygienic way, and do not directly touch the part of the tableware where the guest enters with your hands.

(3) Do not grab food directly by hand, and use various utensils and utensils as much as possible when preparing food.When work must be done by hand, clean work gloves should be worn and disposed of after use.

(4) Do not use broken utensils when working.

(5) If the utensils are dropped on the ground, they should be washed before use.

(6) If cooked food falls on the ground, it should be discarded and cannot be reused.

(7) Pay attention to the finished product and avoid pollution.

([-]) Staff health education

Through the education of hygiene awareness and hygiene knowledge for employees, employees can understand the characteristics and operating system of the catering industry, as well as the importance of hygiene to the quality of catering products.

1. Content of health education
The specific contents include: hygiene management system; types and causes of food poisoning; matters to be paid attention to in preventing food spoilage; environmental sanitation, etc.

2. Methods of health education
Hygiene education for employees can be carried out through the following methods: holding regular employee hygiene seminars or speeches; holding various hygiene competitions, distributing hygiene promotion pamphlets or leaflets; showing slides or educational films; implementing individual targeted education.

[-]. Environmental Sanitation Management

Environmental sanitation has a lot to do with catering hygiene. The environment referred to here includes restaurants, kitchens, all food processing, storage, sales places, washing rooms, toilets and garbage rooms, etc.According to the storage, processing, production, consumption and other processes of catering products, the hygiene management of each link (link) must be strictly in place and cannot be ignored.

([-]) Restaurant Environmental Sanitation Management

Restaurant environmental hygiene management includes hygiene management of restaurant floors, ceilings, walls, doors, windows, lamps and various decorations.The following is an example of environmental sanitation management regulations for a hotel restaurant to illustrate.

(1) Keep the floor clean, clean the marble floor every day and wax and polish regularly; clean and wipe the wooden floor with a mop every day, regularly remove the old wax on the wooden board, apply new wax and polish it; vacuum the carpet of the restaurant every day 2 ~3 times, and wipe off the soup spilled on the carpet in time with detergent and water.

(2) Protect the cleaning of the walls and ceilings of the restaurant, clean the walls below 1.8 meters once a day, and clean the walls and ceilings above 1.8 meters once a month or regularly.

(3) Keep the doors, windows and glass of the restaurant clean, clean the door and window glass every three days, and wipe it in time in rainy and windy days.

(4) Clean the lighting and vents of the restaurant once a month or regularly.

(5) Clean the dining tables, dining chairs, service tables and various service carts of the restaurant monthly or regularly.

(6) Maintain the sanitation of the meal preparation room, tidy up and wipe the dishwasher and sideboards every day.

(7) Keep vases, flower baskets and various seasonings hygienic.The water in the vase should be changed daily.Change the various seasonings in the seasoning bottle every day.

([-]) Kitchen Sanitation Management

Kitchen hygiene management includes hygiene management of ventilation facilities, hot and cold water facilities, lighting facilities, floors, walls, ceilings, etc.

1. Ventilation and lighting facilities

(1) Ventilation facilities.Kitchens should be ventilated to remove stove fumes and warehouse odors.Clean ventilation facilities regularly or frequently.

(2) Lighting facilities.Effective lighting facilities can relieve the eye fatigue of kitchen staff. Explosion-proof lamps should be installed in the kitchen, or protective covers should be used to prevent glass fragments from hurting people or scattering into food when the bulb bursts.

2. Hot and cold water facilities

There should be sufficient hot and cold water facilities in the kitchen and pantry, because any cleaning work in the kitchen and pantry must rely on hot and cold water facilities.

3. Sanitation of kitchen walls, ceilings, floors, doors and windows
(1) Kitchen walls.The kitchen walls should be made of smooth, easy-to-wash, non-oil-absorbing, light-colored materials.Between the walls, the connection between the wall and the ground should be curved to facilitate cleaning.The inner wall made of cement or brick surface should have an easy-to-clean surface, and various electrical circuits, water and air pipes should be added reasonably, and should not hinder the normal cleaning of walls and ceilings.

(2) Kitchen ceiling.The kitchen ceiling should be made of materials that are not easy to peel off or break and can prevent dust from accumulating.Generally, light metal materials should be used as the ceiling in the kitchen. Its advantages are that it is not easy to peel off and break, and it can be disassembled and installed, which is convenient for cleaning.

(3) Kitchen floor.The kitchen floor should be made of wear-resistant, wear-resistant and easy-to-clean materials. It must withstand repeated washing and will not crack, become soft or slippery due to the high temperature in the kitchen. Generally, non-slip unglazed tiles are more suitable.The ground should always be kept clean and washed every day.

(4) Kitchen doors and windows.There should be no gaps in the doors and windows of the kitchen, and the doors and windows should be kept clean and hygienic.Wipe the kitchen doors and windows every day, and the higher positions and glass, such as more than 1.8 meters, can be cleaned every three days to once a week.

([-]) Hygienic management of changing rooms and toilets

Employees' casual clothes are easy to bring in germs from the outside world, so they cannot be worn to work, nor can they be hung in the kitchen, warehouse or bathroom. The changing room should be far away from the kitchen, warehouse and restaurant, and require good ventilation and lighting.

Staff toilets should be located in hidden places, and automatic door closing devices should be installed at entrances and exits.The equipment should be complete, and toilet paper and soap should be replenished in time.

([-]) Management of garbage disposal facilities
Improper disposal of garbage will destroy the environmental sanitation of the hotel. Randomly piled and untreated garbage is a risk factor for contaminating food, equipment and tableware.Clean up the trash can in time, and wash it carefully with hot water and detergent after each cleaning.Large hotels should set up garbage refrigerators, equipped with garbage compactors, or use garbage shredders.

[-]. Hygienic management of tableware

Incidents of food poisoning caused by contaminated food due to poor hygienic management of equipment and tableware often occur, and it is not uncommon for catering companies to be fined or ordered to suspend operations for rectification because equipment and tableware do not meet hygienic requirements.Therefore, the food and beverage department should pay special attention to the hygiene of equipment and tableware.Ensure that the food supplied is free from contamination and meets hygienic requirements.

([-]) Formulate scientific and reasonable operating procedures
It is the key to improve equipment and tableware hygiene to formulate equipment sanitation plan and various equipment washing operating procedures and educate and train employees. Tableware has different uses and usage characteristics. Therefore, the following aspects should be considered when formulating operating procedures .

1. Equipment type
There are many types of equipment and tableware used in catering production. According to their respective uses, they can be roughly divided into raw material processing equipment, cooking equipment and kitchen utensils, refrigeration equipment, cleaning and disinfection equipment, storage and transportation equipment, etc.

2. Clean up time
According to the frequency of use, usage status and washability of different equipment, the cleaning time of various equipment should be scientifically formulated.For example, to clean a fryer, scrub it with a long-handled brush, rinse it with water and half a cup of vinegar, boil it for 5 minutes, rinse it with water and dry it.

3. Disassembly, cleaning and installation steps

Determine the steps of disassembly, cleaning and installation according to the construction principle of various equipment.

4. Installation precautions
Clear installation precautions for normal use after cleaning.

5. The nature, quantity and water temperature of various cleaning and disinfecting agents
There are many kinds of cleaning agents and disinfectants used for scrubbing, rinsing, and disinfection, and their properties, quantities, and suitable water temperatures often have great differences.Therefore, the precautions for the use of various cleaning agents and disinfectants should be clearly and clearly indicated in the operating procedures.

([-]) Hygienic management of various equipment and tableware

1. Processing equipment and kitchen utensils

This type of equipment and kitchen utensils include kitchen knives, vegetable cutters, chopping boards, noodle mixers, meat grinders, various pots, baskets, etc.Because they are in direct contact with raw materials, they are more likely to be contaminated by microorganisms, so we should do a good job in washing and disinfecting these equipment and kitchen utensils.

2. Cooking equipment and kitchen utensils

Cooking equipment and kitchen utensils include stoves, frying spoons, ovens, etc.The hygienic requirements for this type of equipment are to prevent bad odors and to increase the efficiency of the equipment.If this kind of equipment is not cleaned, it will produce a lot of oily smoke and bad smell when cooking food, especially oil pans, ovens and ovens. If you do not pay attention to cleaning the oily dirt and residues, the kitchen will often be full of oily smoke.At the same time, the cooking effect will be affected by grease and food residue, and the life of the equipment will be shortened.

3. Refrigeration equipment
Kitchen coolers and freezers are only for short-term storage of cooking ingredients, they are not foolproof safes.Some microorganisms can still grow and reproduce in low temperature environment.Over time, it will also cause food spoilage.Therefore, to do a good job in refrigerator hygiene, management personnel must first be familiar with the nature of various foods, the temperature required for storage, and the storage limit time, and assign special personnel to be responsible for the cleaning and sanitation of refrigeration equipment.

4. Clean and disinfect equipment
Cleaning and disinfection equipment includes dishwashers, glass washing machines, sinks, etc.These devices are easily stained with dirt and food residue after use, forming the best environment for the growth and reproduction of microorganisms.Therefore, the importance of keeping these machines and equipment clean and hygienic is obvious. Only by cleaning the washing machines and equipment first can the cleanliness of the washed tableware be guaranteed.

5. Storage and delivery equipment

Although cabinets, shelves, carts, etc. are not in direct contact with food, they are in direct contact with tableware such as bowls, dishes, etc. If sanitation and disinfection are not frequent, it will also cause food poisoning and disease transmission.Therefore, full attention should be paid to the hygienic management of storage and transportation equipment.

(End of this chapter)