How to write a hotel hygiene article

Hygienic Standards for Guest Rooms in Star-Rated Hotels

Section 1 Management of Guest Room Cleaning Operations

1. Cleaning Requirements for Different Types of Rooms

2. The order of cleaning of different types of rooms

(1) The order of cleaning in the off-season

1. Rooms that the front desk instructs to be cleaned as soon as possible

2. A room with a "make up room immediately" sign on the door.

3. Check-out the customer.

4. "VIP" room.

5. Other guest rooms.

6. Vacant room.

(2) Cleaning sequence during peak season

1. Vacant rooms. Vacant rooms can be cleaned in minutes so they can be rented out by the front desk as quickly as possible.

2. The room instructed by the front desk to be cleaned as soon as possible

3. Check-out.

4. A room with a "make up room immediately" sign on the door.

5. Rooms for important guests (VIP).

6. Other guest rooms.

3. General principles and hygiene standards for guest room cleaning

(1) General principles for guest room cleaning

1. From top to bottom.

2. From the inside out.

3. Spread first and then wipe.

4. Circular cleaning.

5. Separate dry and wet.

(2) Room cleanliness standards

1. There should be no stains wherever visible.

2. There is no dust wherever your hands touch it.

3. Equipment and supplies are virus-free.

4. The air is fresh and has no peculiar smell.

5. The sanitation of the room is “nothing”.

IV. Types and scope of use of guest room cleaners

(1) Classification according to the chemical properties of the cleaning agents

1. Acidic cleaning agents

2. Alkaline detergents

3. Neutral detergents

(2) Classification by use

1. Multifunctional detergents

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2. Three-cylinder cleaner

3. Glass cleaner

4. Metal polish

5. Furniture wax

6. Air fresheners

7. Insecticides

5. Precautions when cleaning guest rooms

1. "Housekeeping", and at the same time Pay attention to the sound of knocking on the door at a moderate level, not too hasty or too loud.

2. When tidying up the room, keep the door open.

3. You are not allowed to smoke, eat, or read newspapers and magazines (especially guest books) in the guest room.

4. You are not allowed to use the facilities in the guest room

5. When cleaning the bathroom, you should prepare a special foot mat.

6. The rags used for cleaning guest rooms should be used separately

7. Pay attention to the room inspection work

8. Do not dispose of "garbage" in the room casually < /p>

9. The shower curtain must be ventilated

10. The electroplated area must be completely dried

11. The dirty linen that has been removed must not be used as a rag

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12. Slippers should be placed under the bedside table

13. When placing the items close to your heart, be careful to face the trademark to the guest

14. Damage the guest's When leaving the room

15. When leaving the room, ask the waiter to turn on the lights in the room

Section 2: Planned sanitation of the guest room

The planned sanitation of the guest room refers to the On the basis of daily guest room cleaning, a periodic cleaning plan is developed. For items in the guest room that are not easy or necessary to clean at ordinary times, a guest room hygiene management system is adopted to perform thorough cleaning and maintenance work in a regular cycle.

1. Organization of planned sanitation

1. Require housekeepers to clean a guest room every day

2. Require a certain part or area of ??the guest room to be cleaned every day Carry out thorough cleaning

3. Seasonal cleaning or annual cleaning

2. Management of planned sanitation

(1) Arrangement of planned sanitation

< p>(2) Inspection of planned sanitation

(3) Safety issues of planned sanitation

Section 3. Control of guest room cleaning quality

1. Strengthening employees Hygiene awareness

To do a good job in hygiene management, first of all, waiters and managers are required to have hygiene awareness and have sufficient understanding of the importance of hygiene work. This must be emphasized and assessed frequently.

Secondly, strengthening employees’ hygiene awareness also requires guest room staff to have sufficient understanding of the hygiene standards of foreign-related star hotels. They cannot use their own daily hygiene standards as the hotel’s hygiene standards. The hotel’s hygiene standards must In line with international standards, otherwise, the normal hygiene requirements of international tourists can easily be regarded as "stomatophilia".

2. Establish operating procedures and hygiene standards for sanitation work

3. Strict inspection system

(1) Establish a level-by-level inspection system for guest rooms

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1. Waiter self-examination

2. Foreman census

(1) The role of foreman’s ward rounds

Correcting omissions, on-site supervision, and on-the-job training effect.

Section 4 Cleaning and Maintenance of Public Areas

1. Scope of Public Areas

2. Cleanliness and Hygiene of Public Areas Characteristics of the work

First of all, because the public area covers a wide range. Secondly, the passenger flow in the public area is very large and the guests move frequently, which brings inconvenience and difficulty to the cleaning work of the public area. Finally, the cleaning work in public areas is cumbersome and complex, with irregular working hours and dispersed personnel, making it difficult to control the quality of cleaning and hygiene.

3. Contents of cleaning and maintenance of public areas

(1) Cleaning of the lobby

1. Cleaning of the lobby floor

2. Cleaning of escalators and elevators

3. Cleaning of lobby furniture

4. Polishing of copperware

(2) Cleaning of hotel entrances

< p>(3) Cleaning of restaurants, bars, and banquet halls

(4) Cleanliness of other areas

(5) Greening layout and cleaning maintenance