International Health & Safety, Quality & Environmental services for hotels with a very competitive prices

2. Head Offices Palma de Mallorca Spain preverisk group is a consultancy firm providing health & hygiene, quality and environmental services within the tourist industry and for their suppliers. We have more than 500 clients in 12 countries.

3. Our Brands & Business lines We handle customer claims Ensure customer Health and Hygiene Improvements through customer perception Commitment to sustainable development Food presentation & menu solutions

4. Areas Covered Food and Drinking Water Recreational water (pools etc) Legionnaires Disease Norovirus A personalized manual created for every Hotel Progressive work on processes, plans, documents and personalised records for the establishment in keeping with national and international recommendations Audit Reports A programme of visits with a modular report of the inspection, in sections, using the concept of Acceptable or Not Acceptable. A scoring system with corrective actions and photographs. Inspections are followed by a meeting and the presentation of a report “in situ” Monthly Sampling: Microbiological Analysis A programme of sample- taking in keeping with the legal and operational requirements Training Following a set programme; -Certification for Food Handling -Certification for the Prevention Of Legionnaires Disease -Certification for Pool Safety and Maintenance -Certification for Norovirus

5. There is evidence that many customers are not very clear on how to define quality, even if they understand how to perceive it. As a perception it is largely subjective, we always need to ask the clients opinion in order to establish their satisfaction level. How to measure our customers satisfaction? Through surveys ”Questioners” (which can be online, on paper, by phone or through interviews) Via our online reputation Monitoring the online reputation of your company will help you to follow media conversations online. HolidayCheck, Tripadvisor, Trivago… Through the Mystery Shopper We send people to your place of work (or that of your competitors) where they pretend to be customers in order to evaluate how the employees work. Analyze-> Results -> Improvement training Training Improve the professionalism of employees Improve client loyalty and sales Positive changes to employees’ attitude and awareness Marketing, quality, communication, IT & new technology, education, languages, nutrition, social networks

6. Unlike other eco-labels or awards, Travelife is designed for and by the tourist industry. It is supported by the Tour Operators , who publish and promote the hotels registered on their system by means of their web sites and leaflets. These hotels benefit from various commercial advantages,while at the same time saving costs through their sustainability management. Within the preveriskgroup our team of environmental and sustainability experts, are accredited by TraveLife to introduce the required systems, train staff , help the hotel to obtain their Travelife award, and finally certificate

7. Supported by technical experts in the field of environmental health and illness. Everything related to the management of the hotels claims is outsourced, with the final aim of reducing the claims value. The key areas are: Implementation, monitoring and administration of prevention programmes and documentation (policies, logs, procedures, external audits). The management and the handling of the claim from the initial official communication and the opening of the file, through all the various stages (including technical reports), until the case is finally closed (some cases can carry on for years)

8. Consultancy, audit and training services for professional kitchens. Solutions for the management and production quality and impact on the final client. We do this by analysing the situation at no cost to you. After this analysis we will produce a proposal offering improvements with regard to image, gastronomic trends, savings, organisation, production quality and menus. Policies and processes for improvements. Staff training regarding the improvements. Periodic checks that it is being carried out. Possible new requirements.

9. Global training projects Ensure customer Health and Hygiene Improvements through customer perception Commitment to sustainable development Food presentation & menu solutions