Fire Hotel Safety Procedures And Special Guests

1988 ◽  
Vol 12 (2) ◽  
pp. 215-222 ◽  
Author(s):  
Bruce I. Lazarus ◽  
Jane E. Kaufman
Keyword(s):  
Staff Training ◽  
Hospitality Industry ◽  
Preliminary Investigation ◽  
Safety Practices ◽  
Emergency Procedures ◽  
The Disabled ◽  
Industry Needs ◽  
Safety Procedures

With increasing numbers of special travelers, the hospitality industry needs to examine the adequacy of safety and emergency procedures for these individuals. The present study reports a preliminary investigation which examined safety and the disabled traveler in 176 hotels/motels nationwide. The purposes of the investigation were to identify current emergency and safety practices, to determine the extent to which procedures exist for special guests and to identify current and needed staff training in working with disabled guests.

A Training Course on Food Hygiene for Butchers: Measuring Its Effectiveness through Microbiological Analysis and the Use of an Inspection Checklist

2005 ◽  
Vol 68 (11) ◽  
pp. 2439-2442 ◽  
Author(s):  
MARIA LUIZA SANTOMAURO VAZ ◽  
NEIL FERREIRA NOVO ◽  
DIRCE MARIA SIGULEM ◽  
TANIA BENINGA MORAIS
Keyword(s):  
Food Safety ◽  
Storage Conditions ◽  
Coliform Bacteria ◽  
Microbiological Analysis ◽  
Food Hygiene ◽  
Flow Process ◽  
Safety Practices ◽  
Bacterial Counts ◽  
Training Course ◽  
Safety Procedures

The effectiveness of food hygiene training for a group of retail butchers was evaluated with the aim of verifying whether the butchers modified their behavior in the light of knowledge gained and whether their acquired knowledge or behavior change was sustained over a period of time. Microbiological analysis (enumeration of mesophilic and coliform bacteria and Escherichia coli) of a raw semiprocessed product (stuffed rolled beef) was conducted, and an inspection checklist was issued before the training course (T0). Initial results were later compared with results obtained 1 month (T1) and 6 months (T6) after the training. The checklist comprised 89 items classified into five categories: A, approved suppliers and product reception; B, storage conditions and temperature control; C, flow process, food handling procedures, and conditions of the window display unit; D, facility design and proper cleaning and sanitizing of equipment, utensils, and work surfaces; and E, pest control system, water supply control, and garbage disposal. The inspection results were recorded as “yes” or “no” for each item. Compliance with food safety procedures was recorded as the percentage of “yes” answers. The bacterial counts were significantly higher at T0. At T6, there was no significant increase in bacterial counts. There was a significant improvement in food safety practices at T1 and T6 compared with T0 for all categories. When comparing T0 and T1, the largest increases in the compliance scores were seen within categories C and D. No significant decrease in scores for compliance with food safety practices was observed at T6. Supervision and refresher activities may be necessary to maintain behavioral changes for a longer period of time.

Hijabophobia: A Closed Eye Challenge towards Muslim Friendly Hospitality Services in Malaysia

2018 ◽  
Vol 6 (3) ◽  
Author(s):  
NOR RAZINAH MOHD. ZAIN ◽  
Rusni Hasan ◽  
Salsabilla Terra Finieli
Keyword(s):  
Hospitality Industry ◽  
Qualitative Interviews ◽  
Preliminary Investigation ◽  
Exploratory Research ◽  
Acceptable Standard ◽  
Customer Services ◽  
Current Practices

This research analyses the existence of hijabophobia in relation to Muslim friendly hospitality services in Malaysia. By looking into the current practices of hospitality industry (specifically by looking into customer services of hotels) in Malaysia, this research investigates: (i) what is meant by hijabophobia? (ii) nature of hijabophobia under the purview of Malaysian laws; (iii) the impacts of hijabophobia in the employment and customer services; and (iv) the countermeasures to eliminate hijabophobia in the hospitality industry in Malaysia. This exploratory research utilises the doctrinal legal methods and the collected real experiences that are obtained through qualitative interviews. Based on the researchers’ preliminary investigation, there is existence of hijabophobia in the customer services of hotels and their employment in Malaysia. Such existence of hijabophobia is promoted through the hotels’ policies; and sometimes under unwritten but well acceptable standard of operations and practices. Unfortunately, since this research is carried out only based on preliminary findings, the researchers are unable to provide the frequency of occurrences for the hijabophobic practices in their customer services or employments. Here, the researchers suggest for an in-depth investigation on the policies and standard of operation or practices of each and every hotel in Malaysia. This is also necessary to evaluate the extent of Muslim friendly hospitality services are applied in these hotels.

The Russian hospitality industry during a pandemic – crisis or breakthrough?

2021 ◽  
Vol 23 (4) ◽  
pp. 85-89
Author(s):  
MAXIM GOLOVIN ◽  
Keyword(s):  
Hospitality Industry ◽  
Structural Changes ◽  
Tourism Industry ◽  
Constructive Development ◽  
Economic Downturns ◽  
The Russian Federation ◽  
New Challenges ◽  
Business Structures ◽  
Industry Needs ◽  
Near Future

This article examines the most pressing problematic issues of stagnation in the hospitality industry in Russia, associated with the new challenges of the coronavirus pandemic, both at the international and national levels. The author analyzes new trends and structural changes in the industry and assesses the prospects for overcoming the difficult crisis. The article presents specific proposals aimed at the restoration and constructive development of the tourism industry both for the authorities and administration to amend the adopted Strategy for the development of tourism in the Russian Federation for the period up to 2035, and for business structures, as well as travel companies. According to the author, the hospitality industry can still face serious shocks in the near future and the industry will not come out of the crisis without experiencing repeated shocks and border closings. Nevertheless, tourism is known for its ability to withstand economic downturns and can play a key role in reviving both the global and Russian economies as they emerge from the crisis. To consolidate the trend and to strengthen the development of domestic tourism, the industry needs a coordinated position and strategies for the behavior of the main market players, such as business companies operating in the hospitality industry, as well as authorities and authorities at the federal and regional levels. This requires the development and implementation of a modern strategy, taking into account the need to overcome the crisis caused by the coronavirus pandemic

scholarly journals Innovation In Indian Hospitality Industry: A Reflection Of Culinary Perspectives

2021 ◽  
Vol 7 (01) ◽  
Author(s):  
P. P. Mohanty
Keyword(s):  
Data Collection ◽  
Competitive Advantage ◽  
Economic Crisis ◽  
Hospitality Industry ◽  
Restaurant Industry ◽  
Points Of View ◽  
Demographic Patterns ◽  
Industry Needs ◽  
Multidimensional Process ◽  
Secondary Method

The hospitality and restaurant industry is changing rapidly, but silently and inevitable from many points of view. These innovations are motivated by demographic patterns, by the demands of modern consumers and are also influenced by the global economic crisis. Modern consumers and their ever-changing needs prompt response and service personalised to their needs. It is a specific sector due to several factors that affect the customer's view of experience, and hence innovation in this sector is a dynamic and multidimensional process. In order to succeed in a competitive market and make sustainable profits, the hospitality industry needs to be different for competitive advantage and innovation. When the various theoretical backgrounds on culinary innovation in hospitality sectors are checked, it is found that studies representing the views of the hotel and restaurant chefs and cooks are inadequate and many of them are also unaware of this particular word called “innovation”. Hence this paper tends to explore the various existing knowledge on food innovation and try to communicate it among the chefs and cooks working in hotels and restaurants. For this purpose, the secondary method of data collection has been initiated to find out through knowledge about it.

scholarly journals TECHNOLOGIES FOR TRAINING SPECIALISTS IN THE HOTEL AND CATERING INDUSTRY IN UKRAINE IN THE CONTEXT OF LIFELONG LEARNING

2021 ◽  
Vol 37 (3) ◽  
pp. 838-843
Author(s):  
Iana E. ANDRIUSHCHENKO ◽  
◽  
Tetiana Ya. IVANENKO ◽  
Valentina H. BURAK ◽  
Ganna V. KOVALENKO ◽  
...  
Keyword(s):  
Life Cycle ◽  
Lifelong Learning ◽  
Staff Training ◽  
Hospitality Industry ◽  
Added Value ◽  
Educational Services ◽  
Catering Industry ◽  
The Status ◽  
Travel Services ◽  
Training Specialists

This article is relevant, as staff training in the context of lifelong learning increases the value of travel services for customers, providing added value in the hotel and catering industry. The purpose of the paper is to study the technologies of training specialists in the hotel and catering industry in the context of lifelong learning for the formation of the life cycle of an employee in the hospitality industry. The research methodology is based on statistical analysis of indicators for distribution. The results demonstrate that there are differences in the technologies for training specialists in the hospitality industry in terms of such characteristics, as: the provider of educational services, the initial educational level, the position held by the specialist and the status in the society. The practical value of the research lies in the possibility of using the existing methodology of the life cycle of training a specialist in the practice of hotel and catering industry.

scholarly journals Seven school-related disasters: Lessons for policymakers and school personnel

2018 ◽  
Vol 26 ◽  
pp. 100 ◽  
Author(s):  
Laura M. Stough ◽  
Donghyun Kang ◽  
Sungyoon Lee
Keyword(s):  
At Risk ◽  
School Safety ◽  
School Administrators ◽  
School Context ◽  
School Personnel ◽  
School Construction ◽  
Safety Practices ◽  
Safe School ◽  
Emergency Situations ◽  
Emergency Procedures

Students are highly dependent on the emergency planning and evacuation decisions made by policymakers and school personnel when disasters occur. The purpose of this study was to examine selected cases of school-related disasters, highlighting how factors of the school context intersected with natural hazards and subsequently affected schoolchildren. Purposeful maximal sampling was used to select school-related disaster cases for their geographical diversity, different instructional contexts, and types of initiating hazards. Among these, seven cases with broad considerations pertaining to educational policy and safe school environments were selected. A within-case analysis was conducted of each case, followed by a cross-case thematic analysis. Six overarching factors were found in the thematic synthesis of the findings. First, school safety practices apply anytime children are under the supervision of school personnel, making knowledge of emergency procedures across multiple types of school settings essential. Second, elements that place schoolchildren at risk also place school personnel at risk. Third, teachers and school administrators need to be well-trained and knowledgeable enough to make independent decisions in emergency situations. Fourth, children must know emergency procedures so they may take independent action, given teachers are also at-risk during disasters. Fifth, most school disasters can be prevented through safe school construction. Finally, it is the responsibility of policymakers to ensure schools are safe learning environments for children. By participating in and advocating for a culture of preparedness, educational policymakers can better protect schoolchildren, as well as school personnel, in disaster situations. 

Sign in / Sign up

Export Citation Format

Share Document