Key takeaways from FHRAI’s webinar on Survival to Revival

Below are some take aways from the discussion:

Ø             Engage with employees at home & hotel, as they are the real assets.

Ø             Safety and security are of paramount importance.

Ø             Online learning to update skills.

Ø             Work with government authorities, health workers, police etc.

Ø             Engagement with guests. Use loyalty program to engage with the guests.

Ø             No buffet service in near future,  portion food to be served.

Ø             In case having displayed buffet, only trained associates to serve food from the buffet, as per FSSAI instructions.

Ø             Guest to leave the in-room dining (IRD) tray outside their room.

Ø             Maintain a sanitizing checklist.

Ø             All employees to become housekeepers.

Ø             Clinically clean is the new level of cleanliness.

Ø             The amenities kept in the guest room cannot be reused.

Ø             Prefer liquid sanitizers only which should have 70% alcohol than gel based sanitizers.

Ø             Use water proof mattress and pillow protectors.

Ø             Only designated staff will handle guest room linen.

Ø             Mattresses to be sanitized.

Ø             Use washable pillows and wash them above 60 degree temperature.

Ø             Bring in confidence building measures – E.g. Security checks of vehicles at the entrance & have door frame metal detectors to ensure safety and security of our guests.

Ø             FHRAI in coordination with FSSAI will conduct training for COVID-19 awareness for hotel staff, certification and conduct hygiene audit.

Ø             Provide safe and sanitized environment to the guests.

Ø             Target domestic market, as inbound will take time.

Ø             Do not reduce room rates.

Ø             Create a room package which should include airport pick up and drop services.

Ø             Screening facility at time office.

Ø             Staff lockers should be kept at 10 feet distance from each other.

Ø             Hotel’s management to create a COVID-19 officer/coordinator who will be reporting any health related issue in the hotel or will get in touch with local authorities if required.

Ø             Use 3 layered face masks.

Ø             Divide kitchen into 3 areas – Range Critical Operation Area, Non Range Critical Area & Pre-preparation Area and maintain social distancing.

Ø             Place individual hand sanitizers in every room.

Ø             Use 100 ppm chlorine for sanitizing non veg items & 50 ppm chlorine for veg.