SAFETY IN ACCOMMODATION

In accommodation sector, hotels have gone to an extent of developing and increasing safety of employees and guests to reduce the injuries within the workplace. It is the duty of the management to ensure that all the hazards are taken into consideration. This hazard include fire, power outages in equipment’s and poor chemical handling (Martin, 2008) 

According to Higgins (2011) people working in the hotels should be trained in all the hazards that may arise in the workplace and the way they can apply first aid to them. Staff should also be taught on the right reporting procedures.

Schneider et al. (2000) states that, if working with chemicals in hotel, make sure that safety clothes are put one for example one should put on the gloves so that chemicals does not come in contact with the skin and the goggles should be put to avoid spillages in the eyes. Chemicals should also be stored separately from other materials to avoid reacting with those materials, chemicals should also be stored in recommended temperatures. When storing chemicals, it is advised to store them in their original containers with clear labelling and signage to avoid confusion. 

Thomas and Jones (2008, p.313) explain that, guests should also be familiar with hotel safety measures. If guests are in hotels rooms, they should know where the exit routes and strategies of what to do in an emergency in the hotel room. In most hotels there are escape plans placed at the back of the door to familiarize the guests on the escape plans. Electronic locks and in-room safes keep guests protected while they are in their hotel rooms. Safety signage should also put in place to advice guests when they are proceeding at their own caution. 

All in all, keeping out accidents is not easily avoidable in the workplace but the plan is to reduce the accidents and hazards in the workplace. To reduce accidents in the workplace management should train staff so that the can be equipped with the right information on safety. Adequate supervision of employees should be taken into consideration so that they can practice working safely in the workplace. (Anon, 2011)

 

REFERENCES

Thomas,Jones.J,A(2008)Professional management of housekeeping management,5^th edition,New Jersey,U.S.A,John Wiley and sons.

Schneider,Tucker.G, Scoviak,M.(1999)Professional Housekeeper,4^TH edition.Toronto,Canada,John Wiley and sons.

Palacious, J. and Theis, M. (2009) Food services management.12 edition. New Jersey, Edward brothers Molley.