Summary of epidemic prevention work at hotel front desk

Summary of epidemic prevention work at hotel front desk (5 general remarks)

Time flies, a short time has passed, and a period of work is over. Looking back on our work during this period, we have not only made achievements, but also found shortcomings and problems in our work. Everybody tidy up and write a work summary. So, do you know anything about job summary? The following is a summary of the epidemic prevention work at the front desk of the hotel I collected for you (5 general remarks), hoping to help you.

Summary of epidemic prevention work at the front desk of the hotel 1 Facing the sudden epidemic situation in COVID-19, the hotel, as a public place, has great responsibility for prevention and control. Therefore, our hotel strictly implements the arrangement of the superior, combines the actual working characteristics of the hotel, takes strong prevention and control measures, and comprehensively strengthens the epidemic prevention and control work.

First, the first time emergency prevention and control

This year's Spring Festival should have been the reception season of the hotel. However, in the face of the sudden epidemic, according to the work arrangement of the superior, the hotel completely stopped catering reception at 65438 on June 26, providing guests with free check-out and cancellation of reservations. At the same time, emergency special meetings were held, epidemic prevention work was deployed, emergency plans were formulated, leading groups and emergency working groups for epidemic prevention and control were set up, and the hotel epidemic prevention and control work was carefully arranged. On June 26th, 65438, the zero epidemic reporting system was implemented, and the epidemic information was submitted to the management department every day.

Second, quickly adjust the business strategy.

65438+1From October 26th, the food and beverage department will be closed, and the breakfast room service will be reserved. Room service is normal, guests are concentrated in 1 to the second floor, and other floors are closed; All departments arrange necessary personnel to be on duty, and all other personnel are on standby at home to ensure that the on-the-job personnel are relatively fixed and reduce personnel flow and contact. There are 220 employees in the hotel, and 50-60 employees are on duty every day during the epidemic.

Third, fully enter the actual combat of epidemic prevention and control.

Catering, guest rooms, lobby and other departments facing guests have formulated feasible epidemic prevention and disposal measures according to their own reality.

1. In accordance with the deployment documents and requirements of epidemic prevention and control at higher levels, strictly implement the system of temperature detection and screening of accommodation personnel and information registration and reporting, do a solid job in the registration and investigation of foreign personnel, and report the situation in time. The front desk and temperature measuring point are set up in the front office, and the temperature of each guest entering the store is measured and carefully registered. The housekeeping department takes the temperature of the guests every day and establishes a real-time epidemic risk monitoring system. Immediately report suspected case personnel, guests or employees in contact with suspected cases to the emergency working group.

2, conscientiously do a good job in rooms, restaurants, dormitories, office areas and other areas of sanitation and disinfection work, the responsibility to the people, check in place. Do a good job in health monitoring of employees. Employees with abnormal health are not allowed to go to work, and all employees who go to work wear masks.

3. Do a good job in publicity and guidance. In order to ensure the health and safety of guests and employees, we will publicize the knowledge of prevention and control by posting tips and posters in hotel lobbies, employee corridors and other places to guide everyone to do self-protection.

With the staged victory of the epidemic in the whole country, all the work of the hotel has been gradually restored. However, we must realize that there is still great uncertainty about the epidemic situation in COVID-19. Under the guidance of the higher authorities, combined with the development of the epidemic, our hotel will continue to adhere to various measures for epidemic prevention and control, focusing on the safety of guests and employees, and regularly implement epidemic prevention and control measures.

Summary of epidemic prevention work at hotel front desk 2 1. Contact the reserved guest:

Determine the source, arrival time/number of people/presence of children or elderly people/transportation.

Second, into the store reception:

1, publicity at the entrance of the lobby: epidemic prevention and control publicity, contact information of local hospitals, regular disinfection of hotel areas and other plane publicity to remind guests to wear masks.

2. Hotel lobby/front desk: alcohol cotton pads and electronic thermometers are placed. Every guest who enters the hotel should take his temperature first. If the body temperature is higher than 37.2℃ or has a history of traveling or living in high-risk areas, it shall be handled according to the regulations issued by government departments.

3. Fill in the tourist registration form and enter the normal process.

Third, in-store service.

Due to the epidemic, the restaurant is closed and breakfast will be delivered to the room by special staff.

Fourth, check-out service:

Before leaving the hotel, take the guest's temperature, record, ask and record the guest's next arrival plan, ask about the guest's physical condition, avoid any discomfort during his stay in the hotel, and ask if the guest is satisfied with the epidemic prevention and control work of the hotel.

Summary of epidemic prevention work at the front desk of the hotel 3 In order to do a good job in the precise prevention and control and closed-loop management of the catering service industry during the epidemic prevention and control period, our county has formulated the requirements of "six strictness and six prohibitions" and resolutely won the epidemic prevention and control war.

First, strictly implement the main responsibility of prevention and control, and prohibit disorderly operation.

The legal representative of each catering service unit is the first responsible person. It is necessary to take the initiative to dock with the local regulatory authorities to do a good job in epidemic prevention and control, and scientifically formulate targeted and operable epidemic prevention and control work plans and emergency response plans; Ensure that epidemic prevention and control materials such as masks, hand sanitizers, disinfectants and non-contact thermometers are in place; Train employees on epidemic prevention and control knowledge to ensure that all employees should be informed. Large hotel catering units or places shall set up temporary detention observation points and implement closed management. Unprepared and disorderly operation is strictly prohibited.

Second, strict staff health monitoring and management, it is forbidden to work in spite of illness.

Catering service units shall establish employee health files to record information such as body temperature and going out. Employees must wear masks scientifically, strengthen hand hygiene, wash their hands frequently, master the "seven-step washing method", pay attention to cough and other details and etiquette; And change the work clothes regularly to strengthen the disinfection management of work clothes. In case of fever, fatigue, dry cough and other symptoms suspected to be typical of COVID-19, follow-up work such as report should be done according to the process, and it is strictly forbidden to take up the post with illness.

Third, strictly strengthen the management of business hygiene, and it is strictly forbidden to hold dinner activities with more than 10 people.

Conditional catering service units should publicize the knowledge of normalization prevention and control of new type of coronary pneumonia through posters, electronic screens, billboards or conspicuous positions in dining areas, and guide customers to cooperate with the places to implement various epidemic prevention and control measures. Promote the appointment to eat and eat at the wrong time. Encourage the provision of customized take-away service and group ordering and food delivery service. It is necessary to strictly control the number of people eating in restaurants (pavilions) and ensure that the table spacing is above 1 m; If the tables and chairs are fixed and cannot be moved, the unused tables should be clearly marked; Do not arrange non-peer customers to eat at the same table. It is strictly forbidden to undertake dinner activities with more than 10 people, such as weddings, funerals and celebrations.

Four, strict prevention and control of food procurement and processing, it is strictly prohibited to provide wild animals and their products.

Strictly implement the incoming inspection and ticket application system to ensure the traceability of ingredients. Cold chain food shall be purchased through special channels, stored in special areas and sold in special areas, and shall not be mixed with other foods for storage and sale. It is strictly forbidden to buy and sell wild animals and their products.

Five, strict daily prevention and control of customer service, extravagance and waste are strictly prohibited.

It is necessary to check and register the temperature of customers entering the store and remind customers to wear masks to enter the restaurant. Set up a "one-meter line" in the waiting area, the food collection area, the checkout area and other areas where people are easy to gather inside and outside the store to avoid crowd gathering and advocate non-contact ordering and checkout. For dining customers, the service of "one dish, one chopstick, one spoon of soup" or "one person, one chopstick, one spoon" should be provided. Customers at each table should record at least 1 person's name, contact information and arrival time, and do a good job in information protection according to law. Advocate "CD Action" and prohibit food and beverage waste.

Six, strict closed-loop management of key places, it is strictly prohibited to "loose" operation.

The surface of high-frequency objects (such as cashiers, counters, service desks, tables and chairs, etc.). ) It should be wiped regularly with chlorine-containing disinfectant, and the number of disinfection times should be appropriately increased according to the passenger flow, so as to achieve "one person, one use and one disinfection". It is necessary to regularly clean, disinfect and ventilate food processing areas, dining areas, personnel passages, bathrooms and other key places. Abandoned masks should be equipped with special trash cans, which should be collected by classification and removed in time to ensure closed-loop management. Random handling and other "scattered" operations are strictly prohibited.

Summary of epidemic prevention work at hotel front desk 4 1. Keep the indoor air circulating.

Give priority to opening windows and adopt natural ventilation. Conditional' can open the exhaust fan and other exhaust devices to strengthen indoor air flow. When using the central air-conditioning ventilation system, ensure that the central air-conditioning system operates normally, turn off the return air and use fresh air to ensure that there is enough fresh air in the room.

Second, set up a temperature monitoring post.

Set up a temperature monitoring post at the entrance of the hotel to measure the guest's temperature and retest if necessary. Guests with symptoms such as fever and dry cough should be advised to go to the nearest fever clinic for medical treatment.

When checking in, guests should ask about the areas they have been to within 14 days, pay special attention to the guests coming from or stopping in Hubei, and arrange a separate area for them to minimize the chances of contact with guests from other areas. At the same time, it is necessary to provide a medical thermometer to ask and record the body temperature every day.

Guests who have symptoms such as fever and dry cough during their stay should be assisted to seek medical treatment nearby in time.

Third, the implementation of employee health monitoring system

Employees should implement the daily health monitoring system and establish a register of employee temperature monitoring. If you have fever, fatigue, dry cough, chest tightness and other symptoms, you should not go to work with illness. You should wear a disposable medical mask and seek medical advice in time.

Employees should maintain personal hygiene, wash their hands frequently and wear disposable medical masks when providing services to guests. Work clothes should be kept clean and hygienic.

Fourth, strengthen daily health protection work.

1. Post health tips in conspicuous places, and publicize the epidemic situation and prevention and control knowledge of infectious diseases in winter and spring by using various display screens.

2. Keep the environment clean and clean up the garbage in time.

3, the bathroom should be kept clean and dry, provide hand sanitizer, and ensure the normal use of facilities such as faucets.

4. Add a trash can with harmful signs to put the used masks.

5, public goods and public * * * contact items or parts to strengthen cleaning and disinfection.

6, should provide disposable medical masks and other protective equipment for guests.

7. The front desk and restaurant shall adopt diversion measures to reduce crowd gathering and cancel unnecessary indoor and outdoor mass activities.

8. It is suggested to suspend the opening of other entertainment, fitness, beauty (body) hairdressing and other supporting facilities in the hotel.

Fifth, do a good job of health promotion for guests.

1. Inform the guests to obey and cooperate with the measures taken by the hotel during the epidemic.

2. Inform the guests that if they have fever, fatigue, dry cough and other symptoms, they should contact the hotel staff for help as soon as possible.

3. Guests should be reminded to wear disposable medical masks when engaging in activities in crowded indoor public areas.

Remind guests to keep their hands clean, and don't touch their mouth, eyes or nose. Wash hands or disinfect with hands-free disinfectant after contact with mouth and nose secretions and possibly contaminated items.

5. Try to avoid taking the van elevator and remind guests to wear disposable medical masks when riding.

Six, daily cleaning and preventive disinfection measures

Give priority to with ventilation, at the same time to the ground, walls, public * * * supplies such as preventive disinfection. Male * * * articles are strictly disinfected by one guest.

1, floor, wall

Prepare chlorine-containing disinfectant with concentration of 1000mg/L (for example, take 1 disinfectant and add 49 parts of water to prepare chlorine-containing disinfectant with effective chlorine content of 5%-6%). Disinfection time should be no less than 15 minutes.

2, desktop, door handle, faucet and other object surfaces

Prepare a chlorine-containing disinfectant with a concentration of 500mg/L (for example, take 1 disinfectant and add 99 parts of water to prepare a chlorine-containing disinfectant with an effective chlorine content of 5%). Let it act for 30 minutes, and then wipe it clean with water.

3. Dining (drinking) utensils

Boiling or circulating steam disinfection 15-30 minutes; Can also be soaked in chlorine-containing disinfectant with available chlorine of 500mg/L (such as chlorine-containing disinfectant with available chlorine content of 5%, take 1 disinfectant, and add 99 parts of water when preparing), and rinse it with clean water after 30 minutes.

4, towels, bath towels, sheets, quilts and other fabrics

Prepare a chlorine-containing disinfectant solution with a concentration of 250mg/L (for example, take 1 disinfectant and add 199 water to prepare a chlorine-containing disinfectant with an available chlorine content of 5%). Soak 15 -30 minutes, and then clean. It can also be disinfected by circulating steam or boiling 15 minutes.

5. Bathroom

Disinfect the guest room bathroom every day 1 time; Guests should be cleaned and disinfected in time after checking out; * * * Toilets should be inspected more frequently and disinfected more frequently as appropriate.

The toilet urinal and its surroundings can be wiped and disinfected with 2000mg/L chlorine-containing disinfectant for 30 minutes. The surface in the bathroom is mainly the place where disinfection hands often contact, such as door handles and faucets. Available chlorine 500 mg/L ~ 1000 mg/L chlorine-containing disinfectant or other disinfectants that can be used for surface disinfection can be wiped and disinfected, and cleaned with clean water after 30 minutes.

6. Cleaning tools such as mops and rags

Cleaning tools should be dedicated to special areas and special objects to avoid cross-contamination. After use, soak it in chlorine-containing disinfectant with available chlorine content of 1000mg/L, rinse it with clean water after 30 minutes, and dry it for preservation.

7. Matters needing attention

Give priority to cleaning, supplemented by preventive disinfection, and avoid excessive disinfection. According to different disinfection objects, disinfection should be carried out according to the above concentration, action time and disinfection method to ensure disinfection effect. Disinfectants have certain toxicity and irritation. Personal protection should be paid attention to when preparing and using. Protective glasses, masks and gloves should be worn. At the same time, disinfectants are corrosive. Pay attention to wipe with clean water after disinfection to prevent damage to disinfected items. The disinfectant used should be within the validity period.

Summary of epidemic prevention work at the front desk of the hotel The work of 5 xx Hotel during the epidemic prevention and control period is summarized as follows:

1. Carry out environmental disinfection.

Business units that resume business for the first time must thoroughly clean and disinfect their business premises, equipment and facilities, tableware and utensils. In particular, hotels and restaurants requisitioned as centralized isolation observation places during the epidemic prevention and control period must undergo comprehensive and thorough terminal disinfection, and they can resume normal business after disinfection and storage for one week. Try to naturally open windows and ventilate indoors. When using central air conditioning, the return air system should be turned off, and the frequency of cleaning, disinfection and replacing the filter screen should be increased. The elevator car does not use air conditioning to strengthen ventilation, limit the number of people taking the elevator, and advocate that the van elevator is not used in the business premises below the third floor. Disinfect the ground, public goods, lobby, elevator, corridor and other items or parts that come into contact with public affairs. , at least once a day before and after business, disinfection times can be appropriately increased according to passenger flow. Press the elevator button 1 time /2 hours. Set up a recycling bin for discarded masks, and sort out the garbage in time. Tableware is strictly disinfected by one person, and the sanitary supervision of tableware distribution units is strict.

2. Strengthen employee protection.

All business units should carry out employee protection knowledge training, prepare epidemic prevention materials for employees, effectively protect themselves, conduct morning check-ups and temperature monitoring for employees every day, and establish an employee health file management system. Those who are in poor health will be suspended from returning to work.

3. Establish a traceability system.

Register the consumers who enter the store and form file management. Consumers must take their temperature when they show their health code when they enter the store. Those who exceed 37.3 or have respiratory symptoms such as dry cough or digestive symptoms such as diarrhea are not allowed to enter the store and remind them to seek medical treatment. When dining at the same table, register the name and contact information of at least one guest. After entering the store, consumers wear masks at other times except for eating. Advocate non-contact bill payment. Truthfully register the relevant information, entry reasons and stay time of the entry personnel staying in hotels and restaurants, and report to the headquarters of the jurisdiction for centralized isolation medical observation at the first time.

4. Control personnel gathering.

Before the outbreak is lifted, catering service enterprises are prohibited from receiving large-scale dinner activities. Small catering enterprises such as breakfast, fast food and snacks reduce the placement of tables and chairs and eat at one table for one person. Hotel accommodation management takes diversion measures in areas where people are easy to gather, such as the front desk, queues up, designates special personnel to maintain order, and requires customers to queue up with masks and keep a safe distance. Hotel buffet and western food are queued in order to keep a safe distance, disperse seats and reduce crowd gathering. Large and medium-sized catering enterprises consume in private rooms, customers sit next to each other, advocate civilized dining, and use public spoons and chopsticks for each table and dish. In the lobby, consumers arrange meals on different tables, reducing the placement of tables and chairs and increasing the distance between tables. Consumers don't make noise, smoke or toast face to face when eating, and consciously accept the persuasion of service personnel.

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