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While management should exude these values through operations and guestservice, designers must also pull the message through the interior and exterior material selection. Accounting for cleanability The pandemic has transformed the views of sanitation and cleanliness, especially in hospitality settings.
Sanitization Stations. As hand-washing and sanitizing are key prevention factors for the COVID-19, hands-free handwashing stations must become a norm for every restaurant. It may be beneficial to set up sanitizing stations throughout the dining space, particularly at the entrance, to avoid patrons going to the restrooms to wash hands.
This takes your attention away from your core management responsibilities—plus a continuous stream of new, untrained staff can lead to mistakes and poor guestservice. The more staff you have to replace, the more money you have to spend on recruitment, and the more time you have to spend interviewing and training.
The program should address the latest trends in guestservice, technology, sustainability, and more. Reception staff won’t get as much out of food and beverage safety training as kitchen staff will, nor would kitchen staff necessarily benefit from guestservice training if they’re in a solely back-of-house role.
Housekeeping Guests expect nothing less than spotless rooms and a sanitized environment. The housekeeping department helps deliver this by cleaning and tidying rooms and public areas, supplying fresh linens and responding to guest requests. Maintaining high standards amid tight turnarounds and unexpected messes can be demanding.
Robots can be a great novelty for guests, drumming up excitement and publicity, especially at hotels looking to create a brand image that’s fun and futuristic. Androids could actually make for a healthier guestservice environment. By taking care of manual or routine tasks, hotel staff can focus their attention on guests.
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