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CMS-Report_07_2015_ENG

Page 6 www.cms-berlin.de HOTEL CLEANING Clean transport system Everything for service providers and clients Cleanliness and hygiene are important factors when it co- mes to the appeal of public Cleanliness and hygiene have a high signifi cance for every hotel guest in the rooms as well as in the public areas. Ho- transport and its competitive- tels need to take this into account accordingly. And that’s what they do, as the management of a large hotel confi rms: ness – no matter whether bus, train or airplane. Customers’ “We live by our good reputation and to maintain it, we make cleanliness, hygiene and strict quality management in all expectations and demands areas, our top priority.“ continue to increase – as well as people’s need for mobility by road, rail or air. Therefo-  The fi rst impression has to be a high standard of hygiene and for often also contains the changing of re, suppliers and service pro- right. It is determined by a fresh, the hotels, they ensure customer linen and the placement of towels viders have an obligation to neutral smell and cleanliness of loyalty. and bathrobes in the rooms. Lay- steadily improve their off ers the rooms, as well as the hygi- ing out guest utensils, information and services. ene. Service providers adjust to Multilayered tasks materials and even the popular this, obtain certifi cation, use cor- Hotel service is an interesting seg- bedtime sweets on the bedside At the CMS Berlin 2015, re- responding detergents and work ment for creative service providers. tables are also off ered by service presentatives of large service with cleaning cloths according to a Not only does the professional su- providers for their hotel clients. companies as well as smaller colour coding system. This ensures pervision ensure that conference service providers can inform that they are only used for defi ned guests, families, seniors and active Personnel hygiene is a must themselves about the means areas. When defi ning work proce- holiday makers feel at home, it also In the hotel industry expectations of cleaning transport and its’ dures, building service providers ensures value preservation of the towards the service distributor are corresponding infrastruc- also attach great importance to object. Another advantage of the high, therefore mostly permanent ture – including maintaining their employees’ hygiene. cleaning of hotels by a building staff is engaged, as trustworthi- green areas, winter services service provider, is the economic ness and absolute discretion, as and forecourt cleaning. Espe- Normally, effi cient textile service predictability; for the service pro- well as appropriate manners are Photos: rationell reinigen cially interesting for cleaning providers take care of the clean- vider guarantees a measurable important conditions for working professionals, next to the com- liness of linen, terry products and quality standard, regardless of oc- in a hotel. Of course, the hotel prehensive market overview table linen. If they have the RAL cupancy fl uctuations. management may not lose sight of for manufacturer’s current ran- quality seal 992, for the proper their own personnel, respectively ge of products, are the new care of laundry, they are fulfi lling Restaurants, lobbies, corridors, sa- the staff rooms. Yet in many hygi- and improved machinery and another important condition for nitary rooms and traffi c areas, car- ene relevant areas, the personnel’s devices, detergents and tools. the “Monitored Hotel Hygiene” pets, wooden or tiled fl oors – diff e- hygiene still is given too little con- hygiene are made, particularly in Normally, they are even more award developed and awarded by rent cleaning methods and devices sideration. Especially when hand- the kitchen area, as it is subject to resource-saving, sustainable the Research Institute Hohenstein have to be utilised, and all the work ling foodstuff , but also in providing even stricter standards of clean- and eff ective in use and appli- (Forschungsinstitut Hohenstein). has to be done without aff ecting service in hotels, a high standard of liness according to HACCP prin- cation. They improve working Furthermore, it is crucial that the the guests. Therefore, especially hygiene must be demanded from ciples. Washing hands 70 to 80 conditions and often help in- washed textiles not only were de- low-noise machines are popular staff . Personnel rest-rooms with times per shift and employee are crease productivity and redu- livered hygienic and clean by the among service providers and their high-quality dispenser systems not uncommon. Customised pro- ce costs. laundry service – but that they customers. Next to the complete for towels and soaps are just a ducts, which prove themselves in are also are stored and handled cleaning of rooms and wet cells small part of the picture. Also in the daily kitchen use, are needed properly in the hotel afterwards, to and if necessary, the disinfection the kitchen they provide the ap- here more than anywhere. Perfect keep germ load to a minimum. For of the sanitary objects, the service propriate level of hygiene. Special hand hygiene minimises the risk of the guest, these measures ensure package of the service provider requirements of cleanliness and contamination with germs. Michael Schmid, Chair- man of the board of the DB Services GmbH says: “Every traveller, every visi- tor at the stations and in the trains, expects a pleasant atmosphere: perfect clean- liness and proper hygiene, cosy warmth, fresh air and well functioning technology. Behind this achievement are modern facility management and the DB subsidiary DB Ser- vices GmbH. Along with an ex- cellent cleaning service, our customers also have a right to environmentally sound detergents. We are therefore working closely with the ma- nufacturers when it comes to developing high quality stan- dards. Constant care of the Photos: rationell reinigen stations and trains means a constant care of the customer relation.” Expectations are high in the hotel industry. Inform yourself about the requirements for service providers and clients at the CMS 2015.


CMS-Report_07_2015_ENG
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