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.