- Bathroom/WC, kitchen, entrance hall.
- Design: avoid unnecessary mouldings, addings, dead ends, carpets, numerous fabrics,
and places out of reach to accumulate dust. Materials: give preference to resistant,
non-fragile, long-living, washable materials of practical colours.
- a) Every day b) Every day, in case of facilities shared with other rooms the cosmetic
cleaning is recommended even more often c) Optional – can be 1-2 times a week
/ every day / on guest’s request. In the last case the information on your
linen change policy on request should be given to the customer on arrival.
- Leave some traces: cover of the bed nicely arranged in the bedroom, toilet paper
crest-fallen in WC, towel folded in a special appealing way in the bathroom, flowers
on the tables in the dining room, etc. Think of some more tricks! Option: placing
the cleaning schedule with signatures at the reception and at the kitchen facilities;
the table ‘disinfected’ in bathroom before arrival of a new guest.
- You can base this list on the text of the section, item 6.1.2 Guest room and 6.1.3
WC and bathroom, but you will need to add more specific activities and make planning
for your case.
- Regular cleaning of the guest rooms: changing the bed and bath linen, making the
bed, vacuuming the floor cover and fabrics, dusting the furniture, wiping the mirrors,
empting the waste bins and ash-trays, wet-cleaning the floor, airing the room, less
frequently – cleaning the windows. Bathrooms/WC cleaning: cleaning the floor,
whitening and disinfecting the toilet, shower cabin/bath tub, and water basin, empting
the waste bin, replenishing the supplies of toilet paper, soap, and air freshener,
less frequently – cleaning the walls.
- Individual on the country level.
- The principles are the choice of the safest for health chemicals, application of
cleaners in prescribed amounts, storage out of reach, regular mini-inspections on
leaks and expiration date, keeping track of the chemicals in stock and information
on antidotes.
- Symptoms of Legionnaire’s disease: fever (higher than 39), weakness, fatigue,
loss of appetite, cough, often stomach discomfort, diarrhoea, headache, breathing
difficulties, muscle pain. The main causes of Legionella bacteria growth are poor
design and maintenance of the water distribution system leading to stagnation of
water and accumulation of sediment, under condition of the water temperature ranging
from +20 C to +50 C.
- Due routine maintenance: regular removal of the sediment from the taps and shower
heads, quarterly draining, removal of sludge and cleaning of hot water tanks, annual
cleaning and disinfection of cold water tanks, avoidance of dead ends and stagnation
of water in the system.
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