It became mandatory for the hotel industry to plan and execute new standard operating procedures for the benefit of an employee as well as employers in the wake of COVID-19

1. New Standard Operating Procedures to be adopted
by the Hospitality Industry in the wake of
COVID-19
PRESENTED BY:
DR. REKHA MAITRA
HOSPITALITY &TOURISM TRAINING PROFESSIONAL

2. IMPACT OF COVID-19
 The worldwide outbreak of COVID-19 has brought the world to a
standstill, and tourism has been the worst affected of all major
economic sectors.
 The fear of COVID-19 has taken a toll on everyone’s life and is
termed as Pandemic. The entire globe is searching for relief.
 Self-quarantine, Isolation, sanitization and lockdown are the novel
terms in our dictionary just like the term Novel Coronavirus.
 Safety of self from the virus is being taught by government agencies
and followed rigorously by the people to safeguard themselves
from the contamination.
 Washing your hands with a soap ,applying hand sanitizers, wearing
three layered masks, safety googles, hand gloves, shoe protector,
has become the only source to stop cross-contamination.

4. There is an urgent requirement for the industry to ensure compliance with
measures to protect handlers from contracting COVID-19
•We are jointly combatting the COVID-19 by taking preventive
and precautionary measures
• The impact of this pandemic is resulting in change. Behavior
of Hospitality Business And Societies after the Pandemic will
take its due course from following the social norms as well as
social distancing.
• Hospitality Industry needs to have its succession plan to
strive, therefore it becomes mandatory for the hotel industry to
plan and execute new standard operating procedures for the
benefit of an employee as well as employers.
• Hotel Employees are being trained to follow social
distancing.

5. NEW STANDARD OPERATING PROCEDURES
 Engage with employees at home and working in the Hotel.
 No buffet service in near future, pre portion food to be served.
 In case having displayed buffet, only trained associates to serve food
from the buffet, as per FSSAI instructions.
 Guest to leave the IRD tray outside their room.
 Maintain a sanitizing checklist.
 All employees to become housekeeper.
 Clinically clean is the new level of cleanliness.
 The amenities kept in the guest room cannot be reused.
 Prefer liquid sanitizers only which should have 70% alcohol than gel
based sanitizers.

6. NEW STANDARD OPERATING PROCEDURES
 Use water proof mattress and pillow protector.
 Only designated staff will handle guest room linen.
 Mattresses to be sanitized.
 Use washable pillows and wash them above 60-degree temperature.
 Bring confidence building measures – so as to bring confidence in our
guests. E.g. Security checks vehicle at the entrance & have Door Frame
Metal Detectors to ensure safety and security of our guests.
 FHRAI in coordination with FSSAI will conduct training for COVID –
19 Awareness for Hotel staff, Certification and conduct Hygiene Audit.
 Provide safe and sanitized environment to the guests.

7. NEW STANDARD OPERATING PROCEDURES
 Do not reduce room rates.
 Create a room package which should include a Hotel car Airport pick
up and drop services.
 Screening facility at time office.Staff zone- lockers should have 10 feet
distance between two staff members.
 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.
 Use 3 layered Face Masks.
 Divide Kitchen into 3 areas – Range Critical Operation Area, Non Range
Critical Area & Pre preparation Area and maintain social distancing.
 Place individual hand sanitizers in every room.
 Use 100 ppm chlorine for sanitizing non veg items & 50 ppm
chlorine for veg.

8. NEW STANDARD OPERATING PROCEDURES
 Have 01 Isolation room for every 50 rooms.
 Do not send back the staff back home if he/she has any illness.
 Marking to be done in staff accommodation.
 Do not compromise on social distancing.
 Do not use face reading or bio-metric machine for attendance. Use other software or
CCTV to check the attendance.
 Use high Power Air Blower at Bell Desk and sanitizer with 70% alcohol to sanitize
guest luggage.
 Use Sodium Hypochlorite (NaClO) to sanitize the receiving area.
 All vehicles coming to the Hotel to be sanitized.
 Wash Egg Crate in 100 ppm chlorine for 2 minutes.
 Use 50 ppm chlorine to wash hard shell vegetables like potato, tomatoes.

9. In response to COVID-19, Hyatt is continuing
to develop new work procedures and
mandatory training to ensure safety for
colleagues and guests.
Every Hyatt hotel will have at least one
person on property trained as a Hygiene
Manager who will be responsible for their
hotel adhering to new operational guidance
and protocols, some of which may include:

10. Guidance and Protocols to be followed
 Colleague certification, training and recertification process for hygiene and
cleanliness
 Increased frequency of cleaning with hospital-grade disinfectants on all
high-touch surfaces, guestrooms and shared spaces
 Implementation of enhanced food safety and hygiene protocols for
restaurants, room service, and group meetings and events
 Prominently placed hand sanitizer stations throughout hotel public and
employee areas and entrances
 Exploring purification and sanitization device installation to ensure
enhanced air quality
 Protective masks and other equipment for hotel colleagues
 Social distancing guidance in public areas across hotel properties

11. https://www.hotelierindia.com/business/10743-hyatt-announces-its-global-cleanliness-program-to-appoint-
hygiene-manager-across-all-its-properties-by-sept-2020

12. FSSAI releases guidelines on food hygiene and safety for
businesses amid coronavirus pandemic
 The Food Safety and Standards Authority of India (FSSAI) has
laid out a comprehensive guidelines for food businesses,
employees/food handlers working in food establishments to
prevent spread of COVID-19. These practices should be
adopted in conjunction with schedule 4 requirements.
 The three major steps to prevent spread of COVID-19
infection are:
a) Maintain high levels of personal hygiene;
b) Practice social distancing at all times;
c) Cleaning and sanitation.

13. https://www.hotelierindia.com/fb/10611-fssai-releases-
guidelines-on-food-hygiene-and-safety-for-businesses-
amid-coronavirus-pandemic

15. THANK YOU!
ANY QUESTIONS?