Grooming SOP
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This document provides grooming and hygiene standards for hotel staff. It states that all staff should be well-groomed to make a good impression on guests and maintain high standards. It then lists minimum grooming standards for both men and women, including keeping hair, teeth, nails, and uniforms clean and tidy. Personal hygiene is also emphasized, such as showering daily, brushing teeth twice a day, using deodorant, and washing hands regularly in order to stay healthy and prevent sickness.
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HOSPITALITY INDUSTRY GROOMING STANDARDS.pptx
Good grooming is essential in the hospitality industry as it reflects professionalism and creates a positive impression. Grooming includes maintaining personal hygiene through regular showering, dental hygiene, and well-groomed hair and nails. The uniform and dress code should be followed, including wearing clean, properly fitted uniforms with name tags and closed-toe shoes. Hair should be neatly styled and facial hair well-trimmed. Makeup should be natural and minimal, while jewelry, fragrances, and nail polish should also be kept minimal and modest. Proper posture and body language like making eye contact when interacting with guests is also important.
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This document discusses the importance of personal grooming and etiquette for professionalism. It covers topics like maintaining clean hair, nails, skin and teeth. For clothing, it emphasizes being neat, clean and well-ironed. It provides tips for both males and females on appropriate hairstyles, makeup, accessories and uniforms. Body language and nonverbal communication are important parts of interactions and can convey confidence, engagement or other impressions. Overall grooming and etiquette can positively influence how others perceive you.
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Must have qualities of hotel Front Office associates
Front office staff must maintain high standards of personal grooming and hygiene. They should be neat, clean, and well-groomed in both appearance and dress. Maintaining cleanliness through regular showering, brushing teeth, and shaving is important. Physical fitness is also essential as front office staff must stand for long periods each day without breaks. Staff should have a cheerful, smiling demeanor when interacting with guests but smiles should not appear plastic or forced. Good memory skills are valuable for remembering guest names and details, while proper etiquette, courtesy, and honesty are vital traits for all staff.
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This document outlines grooming standards and the importance of personal grooming. It discusses how personal appearance influences the opinions others form about an individual's professionalism, intelligence, and trustworthiness. Specific grooming habits that should be followed are then outlined, including keeping hair neat and trimmed, washing hair weekly, keeping nails short and clean, and maintaining good oral hygiene. The document stresses that grooming involves being clean and well-kept overall as well as specific aspects of one's appearance.
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This document provides guidance on proper grooming, appearance, hygiene, and professionalism. It emphasizes the importance of being clean, well-groomed, and polished in appearance. Key factors discussed include maintaining a tidy office space; being helpful, warm, and efficient; and following standards for hair, nails, jewelry, uniforms, makeup, and personal hygiene including bathing daily, oral hygiene, and clean clothes. The overall message is that one's appearance, hygiene, and conduct convey an impression and it is important to maintain high professional standards.
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HOSPITALITY INDUSTRY GROOMING STANDARDS.pptx
Good grooming is essential in the hospitality industry as it reflects professionalism and creates a positive impression. Grooming includes maintaining personal hygiene through regular showering, dental hygiene, and well-groomed hair and nails. The uniform and dress code should be followed, including wearing clean, properly fitted uniforms with name tags and closed-toe shoes. Hair should be neatly styled and facial hair well-trimmed. Makeup should be natural and minimal, while jewelry, fragrances, and nail polish should also be kept minimal and modest. Proper posture and body language like making eye contact when interacting with guests is also important.
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Must have qualities of hotel Front Office associates
Front office staff must maintain high standards of personal grooming and hygiene. They should be neat, clean, and well-groomed in both appearance and dress. Maintaining cleanliness through regular showering, brushing teeth, and shaving is important. Physical fitness is also essential as front office staff must stand for long periods each day without breaks. Staff should have a cheerful, smiling demeanor when interacting with guests but smiles should not appear plastic or forced. Good memory skills are valuable for remembering guest names and details, while proper etiquette, courtesy, and honesty are vital traits for all staff.
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Communication is an essential part of the hospitality industry. It allows for the exchange of information between employees, management, and customers. Effective communication is needed to convey orders, address problems, and share ideas throughout the organization. When communicating in the hospitality industry, it is important to use polite and effective communication with guests, have a good command of language and grammar, and ensure correct pronunciation.
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The document outlines a student's grooming assignment presentation on various topics related to personal grooming. It discusses qualities required for aviation and hospitality jobs, grooming techniques for skin, hair, diet, and why presenting professionally in interviews is important. The student thanks their teacher for guidance on the project and covers learning objectives related to grooming best practices.
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This document outlines grooming standards for housekeeping staff, including keeping short hair, daily shaves, trimmed nails, and wearing clean uniforms. For men, it specifies a short haircut, trimmed mustache, black belt and shoes. For women, it specifies hair tied in a net, small earrings and bindi allowed but no flowers or clips, and deodorant and clean black shoes. The goal is to maintain a neat and tidy appearance.
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The document provides grooming and personal hygiene standards for hotel staff. It outlines that all staff should maintain high standards of grooming to create a good impression on guests. It then lists detailed standards for hair, facial hair, hands, personal hygiene, shoes, jewelry, and uniforms for both men and women to ensure a professional appearance.
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The document is a presentation by Madhavi Pandey on grooming and personal presentation. It discusses various techniques for maintaining healthy skin, hair, and personal hygiene as well as exercises and diet for fitness. It emphasizes that grooming and professional presentation are important for careers in aviation and hospitality as they create a good first impression and show maturity and professionalism during interviews. The document provides information on different skin types, hair types, and exercises and recommends practices for maintaining health and appearance tailored to the presenter's skin and hair types to improve her prospects in interviews.
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The document outlines a student's grooming assignment presentation on various topics related to personal grooming. It discusses qualities required for aviation and hospitality jobs, grooming techniques for skin, hair, diet, and why presenting professionally in interviews is important. The student thanks their teacher for guidance on the project and covers learning objectives related to grooming best practices.
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This document outlines grooming standards for housekeeping staff, including keeping short hair, daily shaves, trimmed nails, and wearing clean uniforms. For men, it specifies a short haircut, trimmed mustache, black belt and shoes. For women, it specifies hair tied in a net, small earrings and bindi allowed but no flowers or clips, and deodorant and clean black shoes. The goal is to maintain a neat and tidy appearance.
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Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd.
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Uniforms are an important part of representing a hotel's brand and providing a polished appearance for staff. There are different uniform types for different roles, and uniforms should be designed for comfort, practicality, and to suit the hotel's theme or location. Proper procedures for issuing, exchanging, and tracking uniforms help ensure staff have appropriate uniforms and maintain organization in the uniform room.
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This document provides grooming and personal hygiene guidelines for staff at a hospital. It emphasizes the importance of maintaining high standards of appearance as it leaves a good impression on patients and customers. Specific guidelines are provided for hair, facial hair, hands, clothing, shoes, and personal hygiene for both men and women. Proper grooming and hygiene such as regular bathing, dental hygiene, and clean nails are stressed. Inappropriate habits like nose picking are to be avoided. Uniforms should be kept clean and well-maintained at all times. The overall goal is to project a professional image through one's appearance.
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Here are some tips to care for my dry hair:
- Use a moisturizing shampoo and conditioner without sulfates. Look for ingredients like coconut oil, argan oil, shea butter.
- Apply a leave-in conditioner or hair mask after shower while hair is still damp. Look for creamy formulas.
- Use a heat protectant spray before blow drying or styling with hot tools to prevent further moisture loss.
- Air dry hair when possible instead of towel drying which can be rough.
- Apply oil like coconut or argan to ends before air drying for extra moisture sealing.
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This document provides tips for restaurant upselling techniques to attract customers and boost sales. It recommends training staff to upsell by focusing on high profit menu items and being attentive to customer cues. Upselling should be approached intuitively and without pressure. Menu design and positioning items can also subtly promote additional purchases. Collecting and utilizing customer data, online ordering, and marketing promotions are further methods to upsell effectively.
Psychology, made to order how restaurants trick customers
Restaurants carefully engineer interior design, scents, lighting, and acoustics to influence customer behavior and maximize profits. Color, scent and lighting can stimulate or suppress appetite. Red, orange and yellow stimulate appetite while gray, black, brown and purple suppress it. Pleasant scents from baking increase sales and time spent. Bright lighting encourages quick turnover at fast food restaurants while dim lighting encourages lingering at upscale restaurants. While noise gives a sense of liveliness, too much noise makes conversation difficult and causes customers to consume more and leave sooner.
Menu engineering
Menu engineering involves strategically designing a restaurant menu to maximize profits through menu psychology techniques. Some key strategies include highlighting popular and profitable items in the "golden triangle" areas at the top of the menu where customers' eyes first look. Descriptions can appeal to customers' imagination and nostalgia. Including photos increases sales. Prices ending in .95 rather than whole dollars and limiting choices can also influence customer purchases. Ongoing testing and revision is important to continuously improve the menu's performance.
Food history
This document provides brief histories and descriptions of various foods and culinary traditions from around the world. It discusses the origins and legends surrounding foods like croissants, bread, gluten-free bread, cheese, charcuterie, eggs, beef bacon, sausage, labneh, eggs benedict, shakshouka, halloumi, pancakes, granola, french fries, hummus, sun-dried tomatoes, burrata, mustard, spätzle, tagliatelle, steak burgers, mille-feuille, gianduja chocolate, arrabbiata sauce, and cheddar cheese. The document touches on how many foods originated and evolved in different regions
Opening checklist
This document provides a checklist for an IRD (In-Room Dining) team to prepare for their shift. It includes over 30 items to check including: logging attendance, checking communications, ensuring 86 items and chef specials are updated, checking for VIP orders, maintaining cleanliness, checking temperatures and inventory levels, and ensuring equipment is ready. The goal is to prepare all items consistently and efficiently to facilitate smooth service delivery.
Mise en place
This document discusses the importance of mise-en-place, which is a French culinary term that means "everything in its place." It explains that mise-en-place involves organizing and planning work, gathering and preparing the work area, and assembling necessary tools and equipment. It also notes that checklists are used to guide mise-en-place preparation and that the amount of preparation needs may vary depending on factors like occupancy, season, and day of the week. Maintaining hygienic practices with food storage and following expiration times is also emphasized.
Herbs
This document provides descriptions of various herbs, spices, and seasonings. It describes their appearance, where they come from, how they are used, and their flavors. Some key herbs and spices mentioned include thyme, with lemon and caraway varieties; dill, with anise flavor; chives, with a delicate onion flavor; and horseradish, often used in sauces or with beef. Common spices include cinnamon, ginger, turmeric, paprika, cumin, cardamom, and saffron, the most expensive spice due to its difficult harvesting process.
Ird presentation
This training document provides an overview of best practices for conducting an operational audit of in-room dining services. It outlines the standard operating procedures, including pre-checklists, punching orders into the system, preparing trays and trolleys, serving guests, and completing clean up. The goal is to generate a generic audit that examines the commonly used in-room dining service processes.
Coffee presentation
This document provides a summary of barista basic training which includes definitions of coffee terms, techniques for making various coffee drinks and coffee art, as well as how to clean an espresso machine. It defines coffee and various coffee drinks. It explains the process of steaming milk and making lattes, cappuccinos, and espressos. It also covers the history of coffee originating in Ethiopia and spreading to other parts of the world. The document emphasizes the importance of regularly cleaning espresso machines to prevent oils and impurities from affecting drink quality.
Getting to wow
There are three keys to an exceptional guest experience: get the basics right by properly executing tasks like making coffee or checking guests in; get to know guests personally so their individual needs and preferences are met; and go above and beyond through unexpected gestures that wow guests. An example is an employee who printed a bride's wedding speech after she encountered software issues and delivered it to the church without her realizing.
Effective communication
This document discusses communication, communication skills, and the communication process. It defines communication as transmitting information from one person to another without alteration and involves the exchange and development of ideas. It describes communication skills as the tools used for effective communication despite differences in culture, language, age, experience, and styles. The communication process is explained as involving six components: a sender who creates a message, encoding to convert the message, a message being communicated, a channel or method of transmission, decoding by the receiver, and feedback from the receiver to the sender.
Food allergies
The document discusses food allergies, noting that they occur when the immune system mistakenly identifies a food as harmful and creates antibodies against it. It states that while all foods can potentially cause allergies, eight foods - milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish - account for 90% of allergic reactions. The document provides tips for controlling allergens in the workplace, including ensuring team awareness, careful labeling, and providing correct information to customers who have allergies.
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Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Temple of Asclepius in Thrace. Excavation results
The temple and the sanctuary around were dedicated to Asklepios Zmidrenus. This name has been known since 1875 when an inscription dedicated to him was discovered in Rome. The inscription is dated in 227 AD and was left by soldiers originating from the city of Philippopolis (modern Plovdiv).
Chapter wise All Notes of First year Basic Civil Engineering.pptx
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
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हिंदी वर्णमाला पीपीटी, hindi alphabet PPT presentation, hindi varnamala PPT, Hindi Varnamala pdf, हिंदी स्वर, हिंदी व्यंजन, sikhiye hindi varnmala, dr. mulla adam ali, hindi language and literature, hindi alphabet with drawing, hindi alphabet pdf, hindi varnamala for childrens, hindi language, hindi varnamala practice for kids, https://www.drmullaadamali.com
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𝐄𝐱𝐩𝐥𝐚𝐢𝐧 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐒𝐜𝐨𝐩𝐞 𝐨𝐟 𝐚𝐧 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫:
-Define entrepreneurship, distinguishing it from general business activities by emphasizing its focus on innovation, risk-taking, and value creation. Students will describe the characteristics and traits of successful entrepreneurs, including their roles and responsibilities, and discuss the broader economic and social impacts of entrepreneurial activities on both local and global scales.
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Grooming SOP
- 2. CREATING THE IMPRESSION A LASTING ONE… ALL STAFF , IRRESPECTIVELY OF THE FACT THAT THEY HAVE DIRECT OR INDIRECT CONTACT WITH GUESTS SHOULD BE WELL GROOMED, AS THIS LEAVES A GOOD IMPRESSION ON OUR GUESTS AND ALSO GIVES THEM A FEELING THAT THE IN ROOM DINING MAINTAINS HIGH STANDARDS
- 3. WHAT IS GROOMING? THE ACT OF GROOMING IS TO LET YOURSELF LOOK PRESENTABLE, NEAT AND CLEAN IT IS A PROCESS ON MAKING YOURSELF ATTRACTIVE
- 4. A WELL GROOMED GENTLEMAN WOULD EXHIBIT THE FOLLOWING MINIMUM STANDARDS HAIR CLEAN, IF SHORT HAS TO BE NEATLY CUT AND NOT EXTENDING BELOW THE EARS IT SHOULD BE AT OR ABOVE THE COLLAR LINE OF THE UNIFORM OR SHIRT IF LONG, CLEAN, SECURELY TIED AT THE BACK AND NOT COVERING OR FALLING ON FACE ALWAYS WELL COMBED AND STYLED FREQUENTLY SHAMPOOED
- 5. CLEAN SHAVED, BEARD OR MOUSTACHE ARE ACCEPTABLE AS LONG AS IT IS WELL TRIMMED NOT DROOPING
- 6. TEETH MUST BE BRUSHED CLEAN WITHOUT NICOTINE STAINS, ODOURLESS BREATHE. CARRY TRAVEL SIZE MINTS OR BREATH SPRAY IN YOUR POCKET IF YOU MUST SIDEBURNS MUST BE NEAT
- 7. A WELL GROOMED LADY WOULD EXHIBIT THE FOLLOWING MINIMUM STANDARDS HAIR HAIR SHOULD BE AWAY FROM FACE OR COVERING EYES LONG HAIR FROM UNDER NECKLINE, SHOULD BE TIED AND PULLED BACK NEATLY, IF TIED IN BUN, MAKE SURE IT IS NEAT AND PRESENTABLE FOR WORK HAIR ACCESSORIES SHOULD BE MINIMAL SHORT HAIR SHOULD BE CUT IN ELEGANT CONTEMPORARY STYLE, WHICH IS MANAGEABLE AND LOOKS NEAT THROUGHOUT DUTY HOURS HAIR STYLES AND COLOUR TO SUIT YOUR FACE
- 9. SHOULD BE LIGHT, SUBTLE AND CAREFULLY APPLIED. USE THE RIGHT COLOUR FOR YOUR SKIN TONE BLUSH-ON ON THE CHEEK BONES IS A MUST. IT ENHANCES YOUR FEATURES REPLENISH LIPSTICK OR LIP GLOSS TO LOOK FRESH AT ALL TIME.
- 10. IT IS IMPORTANT TO REGULARLY WASH YOUR HANDS AND HAVE CLEAN HANDS AT ALL TIMES MAKE SURE TO PUT MOISTURIZER ON YOU HAND TO KEEP ITS MOIST AND FRESH NAILS ARE SHORT, CLEAN, TRIMMED AND POLISHED. FOR LADIES, NAILS SHOULD BE WELL-SHAPED WITH A LIGHT TO MEDIUM COLOUR APPLICATION OF NAIL POLISH. NAIL POLISH SHOULD NOT BE CHIPPED ONE TO TWO RINGS ON FINGER
- 13. WEAR YOUR UNIFORM PROUDLY. IT IS AN IMAGE FOR YOURSELF AND THE COMPANY. UNIFORM IS TO BE PRESSED AND CLEAN AT ALL TIME. THE UPKEEP OF A UNIFORM AND KEEPING IT CLEAN, CRUMPLE FREE AND WELL PRESSED IS THE STAFF RESPONSIBILITY UNIFORMS SHOULD BE GIVEN TO THE HOTEL LAUNDRY FOR REGULAR CLEANING
- 15. PERSONAL HYGIENE MAY BE DESCRIBED AS THE PRINCIPLE OF MAINTAINING CLEANLINESS AND GROOMING OF THE EXTERNAL BODY - BRUSHING YOUR TEETH REGULARLY, AT LEAST TWICE A DAY - SHOWER DAILY - WASHING HAIR REGULARLY - WASHING HANDS REGULARLY - USE DEODORANT - SHAVE PERSONAL HYGIENE WHAT IS PERSONAL HYGIENE?
- 16. WHY IS PERSONAL HYGIENE IMPORTANT ? TO KILL BACTERIA AVOID BAD BREATH AND BAD BODY ODOR GOOD HEALTH AND PREVENT SICKNESS HYGIENE COMMON ELEMENTS AFFECTS OUR PERSONAL HYGIENE AS WELL AS THE ENVIRONMENTAL HYGIENE
- 17. STAY healthy! Smile often Stay positive Eat well Stay hydrated Drink a lot of water! Exercise! Run more Be happy