During the cleaning process, the ACS staff uses various cleaning materials(cleaning and detergents), the choice of which is currently very large. When choosing from a large number of proposals for harvesting materials, you should choose those harvesting materials that:

• greatly simplify and speed up cleaning;
• make it as safe as possible for personnel and do not harm the environment;
• provide the highest standards in the field of cleaning;
• are economical and efficient.

In upscale hotels, as a rule, they do not use separate names of detergents and cleaning products, but whole complex systems designed specifically for cleaning hotel rooms. These systems include essential cleaning products for hotel rooms and public spaces:

• means for washing and processing sanitary equipment (it is also a disinfectant);
• means for cleaning glass and mirror surfaces;
• means for removing dust and dirt from wood and synthetic surfaces;
• means for removing dirt from tiles;
• air fresheners (all kinds of deodorant drugs, tobacco smoke removers, as well as numerous other means for automated and manual cleaning.

Such systems have several advantages. As a rule, cleaning preparations are delivered to the hotel in large containers. These can be preparations in finished or concentrated form. The vessels are recyclable as well as recyclable. One container of concentrate replaces hundreds of bottles. This is very important for saving hotel space and reducing waste.

For convenience and clarity, containers (cans) with detergents are digitally coded and differ in color. On such containers, as a rule, there are also drawings or pictograms that explain the purpose of this product. Thanks to this, the staff will never confuse the means and will accurately select the preparation necessary for cleaning.

Dispensers of detergents filled from large canisters are very effective in operation. The dosing system automatically fills small containers (bottles) with the required detergents. The system of automatic filling of containers controls the flow of water in case of using drugs in a concentrated form, and also regulates the weight and level of filling of bottles. The system eliminates misalignment or incorrect filling of detergents, since only appropriately labeled containers can be filled from the dispenser. When using an automatic system for filling containers with a smaller volume, personnel come into contact with detergents less, which is very important for maintaining people's health. It is important that all detergents used have one common scent. It should be pleasant and unobtrusive and in no way resemble the smell of bleach.

The cleaning staff of the hotel use a variety of detergents and cleaning products, depending on the property. They can be divided into the following groups: means for daily cleaning; care products for hard floors; multipurpose cleaning products; means for special processing; cleaning products for carpets and textiles; means for sanitary and hygienic cleaning.

The following names of funds can be attributed to means for daily cleaning:

• means for daily cleaning of plumbing;
• means for daily cleaning of hard floors;
• universal detergent for daily cleaning of office premises.

The following products are used to maintain hard floors:

• detergent and maintenance agent for automatic scrubber driers;
• universal detergent for heavily soiled floors;
• special agent for the care of wooden and natural linoleum floors;
• means for deep cleaning of floors (removal of old acrylic, wax coatings and old dirt, including oil), etc.

The following products are suitable for multi-purpose cleaning:

• multipurpose alcohol-based detergent for washing walls, plastic furniture, office equipment, windows, glass surfaces, mirrors;
• cleaner for synthetic surfaces - office equipment, furniture, etc.

Often a special surface treatment is required, in which they use:

• aerosol for removing dust, fingerprints, stains from wood and synthetic surfaces;
• powder for crystallization of marble;
• high gloss floor varnish;
• agent for impregnating porous stone floors and protecting carpet surfaces.

For effective cleaning of carpets and textiles, there are:

• carpet cleaner used for washing vacuum cleaners;
• shampoo for wet and dry foam carpet cleaning;
• chewing gum remover;
• aerosol for removing water-insoluble stains;
• foam remover for water-soluble stains, etc.

Sanitary and hygienic cleaning can be done using the following preparations:

• means for removing calcium deposits from plumbing (periodic cleaning);
• a strong acidic agent for the periodic removal of various deposits in toilets and urinals;
• acidic agent for plumbing (daily cleaning);
• detergent and deodorizing agent for cleaning floors, walls, plumbing in sanitary rooms, swimming pools, saunas.

All materials for cleaning, detergents must have quality certificates and the necessary instructions for use.

Harvesting equipment. Harvesting equipment includes: all kinds of service trolleys, dry vacuum cleaners, vacuum cleaners, carpet cleaners and carpet washers, single disc machines / polishers, scrubber driers, sweeping machines, escalator step washers.

Currently, hotels use cleaning and service trolleys for various purposes and various modifications. When purchasing such cleaning equipment, it is necessary to take into account the specifics of the operation of a particular hotel enterprise. It is possible to assemble the trolley but to an individual order. There are a number of basic requirements for hotel cleaning trolleys:

• they must be made of high quality materials that guarantee a long service life and reliability (reinforced metal or plastic base, a special polymer coating of all metal parts resistant to aggressive environments);
• the fabric of the bags should be made of high-strength and durable fabric (vinyl, nylon);
• trolleys should have protective bumpers to protect the steps of hotel rooms from damage;
• the wheels of the bogies must be on bearings, give them good maneuverability;
• buckets and trays should be made of impact-resistant and heat-resistant plastic;
• the overall dimensions of the trolleys must correspond to the capacity of the service elevator cabins existing in the hotel.

To carry out various cleaning works in a hotel, trolleys with both a minimum and a maximum set of equipment are required. Different models of hotel carts are required for the operation of hotel maintenance services. The simplest are considered to be trolleys for cleaning the floor in small rooms, equipped only with a bucket and a mechanical wringer for the mop cloth. When cleaning the room stock, multifunctional (combined) trolleys are used, which are convenient for transporting detergents, inventory, consumables, etc.

The maid trolley is usually equipped with a reusable laundry bag and a garbage bag on hinged holders. This model should have a row of shelves. Most often, clean linen is placed on the lower shelves, and consumables on the upper shelves. Such a cart is equipped with a platform for a vacuum cleaner, buckets. Additional multifunctional hinged, easily removable trays can also be added to accommodate all kinds of cleaning equipment and accessories. An even better option would be if such trays on the cart slide out. This increases the usable volume of the cart by 50%, improves ergonomics and opens up additional possibilities for performing harvesting operations. In addition, hotel space is used more rationally and work efficiency is increased. Very convenient is the universal holder for mops, brushes, flounders, scoops, etc., which can be attached to any trolley. It is desirable that the trolley equipment has plastic covers for bags for dirty linen and garbage.

Trolleys look more aesthetically pleasing if the racks for linen are closed with a special curtain or special panels. Firstly, it is competent in terms of hygiene, and secondly, they allow you to hide all the "working moments". The top shelf with consumable accessories for guests should be covered with a linen napkin against dust.

The maid trolley, fully equipped for work, is quite heavy. The newest models of cleaning trolleys are equipped with an electric drive, which makes it possible not to push the trolley with great effort, but to calmly and easily control it and even ride it.

Each maid serving 12-16 rooms is assigned a work cart. It is the responsibility of the maid to keep her work trolley in perfect condition at all times. The speed of the maid depends on whether the cart is in order or not. The trolley must be neat, all the necessary items must be laid out in strict accordance with the order of the hotel. Do not overload the trolley, allow laundry and other things to fall out of it.

The trolley should not be unnecessarily left in the hotel corridors. When cleaning the room stock, the trolley must be placed in such a way that it does not interfere with the passage along the corridor, as close as possible to the room. The cart should never be left unattended. During breaks and at the end of the shift, the cart must be returned to the service area. As a rule, the maids of the evening shift are charged with completing the trolleys for the next morning maid shift. Any breakdown of the cart should be reported immediately to the hotel's engineering service.

Today the Russian market offers a wide range of cleaning equipment (mechanisms) for hotels. This tutorial is intended to provide a detailed overview of the technical data and an assessment of the range of such products on offer. There is a large amount of specialized literature on this topic and, finally, the Internet. I would like to dwell only on the most basic.

Cleaning equipment in modern hotels must have high performance, exceptional reliability, strength and durability. One of the main requirements for it is the ability to absorb shocks and not damage furniture. Cleaning equipment used in hotels should have a low noise level so as not to inconvenience guests and staff. Harvesting equipment should be comfortable and easy to use, provide high maneuverability and stability.

Vacuum cleaners for dry cleaning. Currently, there are many such vacuum cleaners offered by various supplier firms. Upscale hotels have in their arsenal compact vacuum cleaners for cleaning small areas; vacuum cleaners for cleaning medium and large areas, the so-called rack vacuum cleaners with a built-in electric brush; and even backpack vacuum cleaners (knapsack vacuum cleaners), which are used to tidy up concert halls, heavily crowded premises, warehouse and industrial premises. The vacuum cleaners are supplied with a series of accessories required for specific jobs (furniture cleaning nozzle; slotted nozzle; radiator cleaning nozzle; pipe cleaning nozzle, blinds; electric brush, etc.). Modern vacuum cleaners have a multi-stage air filtration system.

Dust pumps - these are universal devices that serve both for dry cleaning and for removing detergent from the floor (system "irrigation - suction"). Additional accessories for them can be: kits for washing windows and walls, kits for cleaning steps, etc.

Carpet cleaners and carpet washers. Cleaning of carpet surfaces with such machines occurs according to the method of dry foam cleaning. The foam generator produces foam with a minimum moisture content, which makes it possible for carpets to dry quickly. The machine simultaneously performs chemical and mechanical treatment of carpet surfaces, achieving the highest cleanliness results. These high-performance machines are very gentle on natural fiber coatings and are effective against allergens.

Single disc machines (floor polishers). With the help of such units it is possible to carry out cleaning of hard floors, dry and wet foam cleaning of carpets, spray cleaning and polishing, processing of wooden floors.

Scrubber-dryers are the most productive and efficient floor cleaning machines.

Sweepers - these high-performance units designed for cleaning warehouses, workshops, ter

minals, parking lots, underground garages and other indoor and outdoor areas. There are battery, gasoline and gas options for these machines.

Washing machines for escalator steps. These devices allow you to rinse and dry both horizontal and vertical steps of escalators. Thanks to a special lifting device, the device has the function of self-stepping from step to step.

Working with harvesting equipment (mechanisms) requires knowledge and compliance with safety regulations from personnel. Cleaning electrical equipment during breaks in work must be disconnected from the mains. Do not use cleaning equipment with a damaged electrical wire, with a faulty, very hot plug. When disconnecting devices from the mains, you need to grasp the plug, and not pull the power cable. It is necessary to systematically monitor the health of electrical outlets. It is forbidden to leave the harvesting equipment unattended. Do not allow cases where electric wires, hoses and other objects interfere with the passage of guests and hotel staff. All harvesting mechanisms must be in perfect working order to avoid accidents.

Inventory. In order to achieve excellent cleaning results, the maintenance staff use a variety of implements in their work.

Devices for dry and wet cleaning. This is, first of all, mops. They come in different sizes, designs, with regular and telescopic handles. Usually, both disposable and reusable rags (attachments, cloths, pads) are suitable for them. Spin mops allow you to wring out the nozzle without putting your hands in a container with a cleaning solution. Some models of mops have a rotating head that allows you to clean the floor in hard-to-reach places. The attachments can be tilted to the mop with Velcro or with a special clip. Mops should be lightweight and comfortable to use.

Along with mops for cleaning, all kinds of holders, flaumers, Mops. Their rag attachment systems and wringers also reduce the interaction of staff's hands with detergents, making cleaning safer and more hygienic. The rags used for these devices (attachments, cloths, pads) are very durable, they can withstand repeated washings almost with boiling. The most common sizes of such devices and, accordingly, nozzles for them are from 30 to 120 cm.

Window Cleaners, showcases. As a rule, a set (set) for cleaning windows, showcases consists of: a tool for wetting glass or, in other words, a "sponge" for applying a solution; directly with a special tool for cleaning glass (flattening) and a telescopic handle.

Devices for applying varnish and wax. To carry out such work as, for example, restoration and maintenance of the surface of wooden doors, special clamps with a handle, plush rags with a holder for applying varnish, a sponge with a wooden insert, a viscose sponge for waxing are required.

For a quick and high-quality cleaning in a hotel, you need a variety of brushes. Here are just a few of the names: brush for cleaning windows, brush for cleaning shower cabins, universal brush for removing dust from any hard-to-reach surfaces, brush for removing dust and dirt from blinds, brush for removing dust and dirt from the surface and internal cavities of heating radiators, brush for furniture.

Screeds for removing liquids from the floor are anodized holders with a soft foam double rubber attachment.

Buckets for wringing out rags(attachments, cloths) from mops. They are made of highly durable plastic. The mop attachment is placed in the wringer compartment, having previously disconnected it from the mop. Spinning is carried out by pressing a special pedal with your foot. The device has a spin regulator.

Rags, napkins. Floor cleaning rags. For dry cleaning of floor coverings, both reusable and disposable rags are used. Hotels buy packages with reusable rags (three or more per pack) and special dispensers containing rolls of disposable rags. The dispenser can hold 150 or more disposable rags.

For wet cleaning of the floor, it is very important that the rags have excellent absorbent properties. Some of the types of rags are capable of absorbing moisture up to eight times their own weight. This makes it possible to dry the floor faster, which is very important when cleaning premises that are constantly open to the passage (lobbies, corridors, etc.).

To achieve high hygiene standards, reusable rags should be washed at 90 degrees or more after cleaning. At the same time, it is important that they do not lose quality with repeated washing.

To remove dirt from other surfaces, use all kinds of rags and napkins. The wipes must be able to easily and effectively remove dust, oil and other contaminants. In hotels, universal wipes, window cleaning wipes, dust collection wipes, etc. are widely used. Universal microfiber cloths are suitable for both wet and dry cleaning. They give shine to surfaces, have different colors, and can be washed at high temperatures.

Gloves and sponges for cleaning sinks and bathtubs after cleaning, it should be rinsed at a temperature of 60 degrees. Non-scratch sponges and wipes are suitable for cleaning surfaces, and the accessories must be separated and matched according to the color indicating the specific cleaning area. So, usually for cleaning washbasins, mirror surfaces and tiles, they use equipment painted in yellow, while toilets, urinals, including push buttons and tiles in places that can get splashed, are washed with red textiles. In addition, it is advisable to use a 16-sided napkin folding method. This method ensures the most efficient working regime and significantly improves the level of hygiene.

Stepladders, step-ladders, step-ladders, platforms. The main requirements for this type of product are: stability and safety. In addition, it is required that these products are lightweight, have perforated steps, and take up little space.

Finally, cleaning a hotel requires simple items such as: buckets for cleaning floors, scoops, brooms, baskets for cleaning supplies.

Modern cleaning equipment, materials and equipment help to make the work of keeping the hotel clean into an easier and more enjoyable activity.

• Reinigungs Markt. Russian edition. 2004. No. 3.

Safe work of hotel workers

A modern hotel is a complex economy. It is equipped with a large number of various equipment and property, has dozens of technical services, departments and divisions. It employs a significant number of service personnel with a round-the-clock work cycle and continuous change of residents. All these factors require strict adherence to the rules and regulations of labor protection.

Occupational Safety Requirements Contained in the Interindustry Occupational Safety Regulations in the Provision of Hotel Services (hereinafter - the Rules) are aimed at ensuring healthy and safe working conditions for working hotels and apply to all employers, regardless of their organizational and legal forms and forms of ownership.

Persons guilty of violating the requirements of these Rules are held accountable in accordance with the law.

Occupational safety management in the hotel is carried out by its head, in the structural divisions of the hotel - by the heads of the structural divisions.

In order to prevent industrial injuries and occupational diseases, improve working conditions and labor protection of workers in hotels, they are developed and implemented labor protection action plans.

Periodic monitoring of compliance with the legislation on labor protection in hotels is carried out: daily, monthly and quarterly.

For the safety of hotel workers, residents and visitors:

· building structures, engineering networks of buildings and structures of hotels must be operated in accordance with the requirements of technical regulatory legal acts;

· the technical operation of buildings should be carried out in accordance with the design, operational and other documentation drawn up in the prescribed manner;

· in the process of technical operation of hotel buildings, it is necessary to comply with the requirements of the TKP “Technical operation of residential and public buildings and structures. Procedure "(TCP 45-1.04-14-2, approved by order of the Ministry of Architecture and Construction of the Republic of Belarus dated 01.01.01, No. 000;

· during operation, the re-equipment and redevelopment of buildings (rooms) of hotels are not allowed, leading to a violation of the strength or destruction of the load-bearing structures of buildings, violation of fire regulations and rules, violations in the operation of engineering systems and (or) equipment installed in them, deterioration of the safety and appearance of facades ;

· control over the technical condition of the hotel building is carried out by the employer by conducting planned and unplanned(extraordinary) technical inspections(hereinafter - inspections).

Scheduled inspections are divided into general and partial... General examinations are carried out 2 times a year (in spring and autumn). Unscheduled inspections should be carried out after natural disasters, accidents and when unacceptable deformations of the foundations are detected. Based on the results of the inspection, an act is drawn up, which is signed by all members of the commission and approved by the employer or a person authorized by him.

Operation of various systems

Every year, the hotels should carry out activities related to the preparation for operation in the autumn-winter period of internal heat supply systems, heating, ventilation, air conditioning systems. All of them must be prepared in accordance with the requirements of technical regulatory legal acts for their design.

The heating system of hotel buildings must be operated in compliance with the following requirements:

- instrumentation, control and shut-off valves must be in good condition;

- thermal insulation of pipelines in the premises must be intact.

Heat supply, ventilation, air conditioning systems must be serviced by workers who have the appropriate profession and who have undergone training in safe methods and techniques of work in the prescribed manner (hereinafter referred to as service personnel).

The maintenance personnel must monitor the operation of heating systems (during the heating season), ventilation and air conditioning, and eliminate malfunctions in a timely manner. The detected malfunctions should be registered in the corresponding log with the subsequent marking of the date of their elimination, the type of work performed and the names of the workers who eliminate the malfunctions (who carried out the repairs).

Personnel servicing ventilation systems must:

- check the condition of air ducts, air inlets and outlets in a timely manner;

- make sure that they do not have blockages and mechanical damage;

- clean the contaminated air ducts only when the fan is stopped;

- check the integrity of the anti-corrosion coating of the air ducts.

Garbage chutes in hotels are arranged in stairwells or in separate rooms. Garbage chutes are not allowed in rest rooms for working people.

Doors (revisions) in the upper part of the chute shafts must be locked in order to prevent them from opening in the event of a garbage fire.

Loading valves and the areas in which they are located must be kept clean.

When operating waste disposal systems, it is necessary:

- monitor the integrity and tightness of the closure of the garbage chute covers;

- regularly lubricate the moving assemblies of the waste collection valves.

Dumping debris into the loading valve should be done in small portions. Large pieces of debris must be crushed to pass freely through the loading valve. Before being thrown into the garbage chute, small and dusty debris should be wrapped in small-sized bags that can be freely placed in the loading bucket.

In the event of blockages or malfunctions of the garbage chute, you must immediately inform the dispatcher, the person responsible for the operation of the garbage disposal systems, an official and temporarily stop using the garbage chute until the malfunction is eliminated.

Loading valves must be removed and repaired only by persons responsible for the operation of the waste collection system.

Cleaning the trunk of the garbage chute should be carried out through the revision of the upper part of the trunk by lowering a special load on a cable, as well as through the holes of the loading valves when removing their moving parts.

To protect workers from injury by falling heavy objects, the gate in the lower part of the barrel should be closed when changing waste containers and emptying the hopper.

At the moment of filling the collection, it should be covered with a curtain (cover).

The manual removal of the bins should be done by two workers.

Dust extraction in hotels, it should be carried out with vacuum cleaners or a special centralized dust removal system, as well as manual wet and dry cleaning.

Regardless of the presence and nature of the cleaning mechanisms, the cleaning equipment must provide the necessary amenities for workers involved in cleaning the hotel. When cleaning, use self-closing scoops, portable containers of small dimensions, light trolleys and more.

Maintenance of centralized vacuum dust removal systems (hereinafter referred to as CVP) should be carried out by persons with the appropriate profession (position), who have undergone training in safe methods and techniques of work in accordance with the established procedure, who know the mechanical and electrical parts of the system and remote control of its operation.

Due to the fine particle size of the dust, it should be prevented from scattering and spilling onto the floor surface. It should be placed in tight bags for removal to waste disposal sites.

Operation of electrical equipment

Installation of new equipment, overhaul and modernization of existing electrical equipment must be carried out in accordance with the design documentation.

Working, servicing electrical equipment(hereinafter referred to as electrical personnel), are obliged to:

- to ensure the normal, trouble-free operation of all electrical receivers in accordance with the project and the requirements of the relevant regulatory legal acts, including technical regulatory legal acts, as well as the projected levels of illumination in all rooms of the hotel and its territory;

- replace out-of-order electrical equipment;

- carry out periodic inspections of electrical equipment.

Hotel workers should be aware of the possibility of electric shock, safety precautions and first aid measures for someone who is energized.

Residents in the rooms should be warned about the prohibition of the use of electric heating appliances in the rooms, with the exception of personal hygiene appliances (electric shaver, electric massager, electric curlers, etc.).

To connect harvesting machines in the corridors, special sockets with a third grounding contact must be installed.

In the rooms of bathrooms, toilets, toilets, showers, changing rooms at shower rooms installation of switches and sockets is not allowed.

Installation of sockets for electric shavers, hair dryers in bathrooms is allowed only when they are powered through an individual isolating transformer.

Ironing rooms with conductive floors should have insulating floor decks fixed to the floor or dielectric mats glued to the floor.

The working surface of the ironing table must be made of insulating materials (wood, heat-resistant plastic, etc.). The table must be located so that the person using the iron cannot simultaneously touch the body of the iron and grounded parts of the equipment or conductive structures or surfaces. The iron stand must be made of insulating material.

Washing, drying, drying and ironing machines, ironing press, centrifuge, elevator must be equipped with mechanical and electrical interlocks that prevent the motor from starting when hatches, doors or fences are open.

The correctness of the interlocks must be checked before the start of each shift.

The washing machine, ironing press, other machines with an electric drive must be assigned a serial number, printed in a conspicuous place.

All starting devices and control buttons must be clearly labeled with an indication of which machines they belong to.

Persons with the relevant profession (position), who have undergone training in safe methods and techniques of work in the prescribed manner, with the assignment of an electrical safety group (II - V), are allowed to operative maintenance and inspection of the electrical installations of the hotel.

The number of electrical personnel performing repair, cleaning and inspection of electrical installations is determined by the person responsible for the electrical equipment.

Personnel with an electrical safety group below III are prohibited from solely carrying out work related to access to live parts of the equipment.

Exploitation lamps without protective glasses, diffusers or grilles provided by the design is not allowed.

Luminaires for general use must be periodically inspected and cleaned at least 2 times a year.

Cleaning of luminaires should be combined with the replacement of burned out lamps, starters, replacement of broken reflectors, protective caps and other elements of the luminaires.

Electrical personnel performing work on electrical installations, must be provided with protective equipment in accordance with the requirements of regulatory legal acts and standards for completing with protective equipment working in electrical installations. The issued protective equipment must comply with the working conditions and ensure occupational safety.

Electrical personnel must be trained in the use of protective equipment and instructed on how to use and maintain protective equipment.

Electric cookers installed in restaurants, canteens and other areas of the hotel must be grounded.

The group power supply network of the electric stove must be protected from overloads and short circuits by protection devices installed only in the phase conductors.

Electric cookers connected to a three-phase network must be protected by three-phase circuit breakers.

Current repair of electric stoves must be carried out according to the schedule approved by the person responsible for the electrical equipment of the hotel, restaurant, at least once every 6 months.

Electric cookers must be installed at a distance of at least 0.5 m from grounded equipment. If it is impossible to provide the specified distance, the installation of enclosing structures should be provided.

Equipment operation

The operation of the equipment used in hotels must be carried out in accordance with the requirements of the operational documentation of manufacturing organizations, regulatory legal acts, including technical regulatory legal acts.

Operation of the equipment without the design-provided guards, safety devices, interlocks, alarm systems and other means of collective protection is not allowed.

The placement and operation of equipment in rooms and at workplaces should not pose a danger to workers.

The equipment should not have sharp corners, edges and uneven surfaces that pose a danger to workers.

All moving, rotating and protruding parts of equipment, auxiliary mechanisms must have protective guards to exclude the possibility of injury to workers.

Opening doors, covers, equipment shields must have devices that prevent their accidental removal and opening.

Guards that open upwards must lock in the open position.

The guards, which, according to the working conditions, do not require frequent removal, should be dismantled only with the help of a locksmith tool.

A fence that is periodically opened manually must be painted on the inside in a signal color.

A safety warning sign is applied or attached to the outer side of the fence, depending on the type of hazard.

The hazardous area of ​​the equipment, where, according to the working conditions, its complete enclosure is impossible, must have a contactless interlock.

The design and location of equipment controls should exclude spontaneous changes in their position due to vibration and other influences.

Units of equipment that are dangerous for maintenance must be painted in identifying colors and have safety signs in accordance with the requirements of technical regulatory legal acts.

Ancillary operations (cleaning, lubrication, cleaning, changing tools and accessories, adjusting protective, safety and braking devices, etc.), as well as maintenance and repair work on equipment should be performed with the equipment turned off. Posters are hung on the launchers: "Do not turn on! People are working!"

It is not allowed to work on faulty equipment, in case of malfunction of instrumentation, grounding devices, technological equipment, tools, protective fences, interlocks and devices, electrical equipment, starting equipment, buttons and control handles.

Currently, all hotels are computerized (PC), therefore, when working with a PC, the following hazardous and harmful production factors may adversely affect workers:

· increased level of electromagnetic radiation;

· increased level of ionizing radiation;

· increased levels of static electricity;

· increased intensity of the electrostatic field;

· increased or decreased air inonization;

· increased brightness of light;

· direct and reflected gloss;

· an increased voltage value in an electrical circuit, the closure of which can occur through the human body;

· static overloads of the musculoskeletal system and dynamic local overloads of the muscles of the hands;

· overvoltage of the visual analyzer;

· mental strain;

· emotional overload;

· monotony of labor.

To reduce the level of the intensity of the electrostatic field, if necessary, protective screen filters are used. During operation, the protective filter must be firmly installed on the monitor screen and grounded.

To ensure optimal microclimate parameters, regular ventilation and daily wet cleaning of the premises are carried out during the working day, air humidifiers are used.

It is prohibited:

· install the system unit in closed volumes of furniture, directly on the floor;

· use sockets, extension cords for connecting a PC that are not equipped with a grounding contact (bus).

Carriage of baggage

When transporting baggage on a trolley, do not load the trolley beyond its carrying capacity.

The baggage to be transported must be evenly distributed over the entire area of ​​the trolley platform. The heavier load should be placed at the bottom and the lighter one at the top.

When placing baggage on a trolley, laid in a high pile, in order to avoid falling, the load must be secured.

It is necessary to move the cart on the surface only in the direction "away from you", being always behind the cart being moved.

Room service

Hotel room service should be carried out in accordance with the requirements of the Sanitary Standards, Rules and Hygienic Standards "Hygienic Requirements for the Arrangement, Equipment and Maintenance of Hotels".

Before starting work on cleaning the room, you should inspect the room, remove objects that interfere or can cause injury - blades, needles, nails, buttons, glass shards, and the like.

Premises should be cleaned with adequate lighting.

To work with vacuum cleaners, other cleaning machines, the hotel staff who have been trained in safe methods and techniques of work, who have been assigned an electrical safety group I.

Special trolleys should be used to transport cleaning equipment and materials. The trolley should provide space for placing linen, a vacuum cleaner, a box with chemicals, a broom with a scoop, rags and garbage buckets.

It is not allowed to leave cleaning equipment and cleaning products in aisles, driveways, doorways and the like.

Applied ladders (stepladders) must be tested for static load.

Before starting work on washing glass in window frames, the strength of the fastening of the glass and the frames themselves must be checked.

Special electrical appliances (floor polisher, vacuum cleaner, sweeper, etc.) and cleaning equipment used during cleaning should be used in accordance with the cleaning technology.

When cleaning, you must use only serviceable electrical appliances and cleaning equipment. The maids are not allowed to make their own repairs.

When operating electrical appliances, the operating mode provided for by the manufacturer's operating instructions should be observed.

Before connecting electrical appliances to the network, check the serviceability of the insulation of wires, plugs, the compliance of the voltage indicated on the device with the voltage in the network. Do not use electrical appliances with damaged cables or plugs.

It is not allowed to bend electrical cords, pinch them in doorways, stand on them with your feet.

When working with electrical appliances, it is prohibited:

· leave them connected to the network unattended;

· disconnect by pulling the plug from the outlet by the cord;

· move by the cord.

It is forbidden to put rags or other objects on electrical appliances and heating devices.

Electric machines used for cleaning must be equipped with sound and light signaling devices.

Cleared areas in common areas should be fenced off with special warning signs.

Used electrical appliances and cleaning equipment should be kept clean and serviceable in the premises designated for this purpose.

Cleaning of the dust collection tanks of vacuum cleaners should be carried out with the vacuum cleaner disconnected from the mains.

Cleaning of lampshades and other electrical fittings should be carried out when the power supply is disconnected.

It is forbidden to wipe switches, repair electrical wiring, switches, plug sockets, install and change light bulbs, touch bare wires.

The underfloor heating must be switched off before cleaning. Detergents used in the maintenance of electrically conductive floor coverings must not reduce the electrical conductivity.

Do not wipe electrical outlets, switches and lighting fixtures with a damp cloth.

To prevent slipping, the floors should be wiped dry after washing.

Liquid spilled on the floor should be cleaned up immediately.

Cleaning of sanitary facilities should be carried out using the necessary personal protective equipment.

When carrying hot water in buckets, make sure the buckets are not full and have lids.

You should only heat the floor polish on a closed electric stove in a metal vessel in a water bath.

When serving food to the hotel rooms, the connection between the distribution room of the main catering unit and the residential part of the hotel must be provided through service corridors and stairs, an elevator or using special lifts.

For room service, you must use a special trolley.

During transportation, use trolleys in good condition, move trolleys away from you.

When carrying hot food, do not press the dishes against you.

The lids of cookware with hot food should be opened carefully "towards you".

Dishes with hot food must be stable on the trolley.

Hand protection should be used when in contact with hot surfaces of utensils and cookware.

Chemicals (detergents, cleaners, disinfectants, protective varnishes, mastics, crystallizers, etc.) used for cleaning must be used in accordance with the requirements of the manufacturer's instructions.

A separate room should be allocated for the storage and preparation of used detergents and disinfectants.

The design of shelves for storing chemicals should be designed for appropriate loads, ensure a stable position of the stored materials and prevent them from falling during storage.

If several cleaning agents are used at the same time during the cleaning period, it is not allowed to mix them with each other in order to prevent the formation of harmful substances or gases.

Chemicals should be stored only in the original packaging of the manufacturers.

Do not leave diluted (mushy) bleach in a closed room, as well as fill it with hot water to avoid the intense formation of harmful gases.

It is prohibited to use gasoline, kerosene, acetone, turpentine, and other flammable and combustible liquids for cleaning floors, window frames, furniture and the like.

Storage of chemicals in open packages is not allowed.

All chemical packages must be labeled with a clearly identifiable name.

The chemicals used must not have a harmful effect on workers.

When working with chemicals that contain harmful substances or emit them during use, personal protective equipment must be used in accordance with the instructions of the manufacturers.

It is prohibited to use foreign-made chemicals that do not have instructions for their safe use in Russian or Belarusian.

Modern hotels are equipped with sophisticated engineering and technical equipment that provides a high level of amenities, maximum amenities and comfort. This equipment consists of the following groups: sanitary (plumbing, sewerage, cold and hot water supply, heating, ventilation, air conditioning, centralized dust removal, garbage chute, linen chutes); power supply (lighting and power networks); elevator facilities (passenger, utility and freight elevators, escalators); low-current devices and automation (telephony, radio, fire, security and service alarms).

In the hotel industry, air conditioning, heating and ventilation systems play an important role. Ventilation systems provide optimal mode and the most favorable air parameters. The heating system consists of a heat generator, heating devices and heat pipes. During the heating season, the heating system must operate smoothly and ensure a normal temperature in all rooms.

Low-current economy. Electricity is used to operate power plants, heating and lighting devices. The power equipment of the hotel includes electric motors, cleaning machines, elevators, refrigerators, pumps, compressors, machine tools, etc. The use of equipment is characterized by operating time, power, total and specific electricity generation.

The water supply network provides the hotel building with water for drinking and household needs. Contaminated water enters the sewerage system and is removed from the hotel. Along with providing hotels with cold water, hot and fire water supply systems operate. The quality and temperature of the water entering the hotel must meet the requirements of the standard. One resident can have up to 300 liters of water per day.

Heating systems. Various systems of water, steam or air heating are used for heating hotels. Heat consumption depends on the volume and configuration of the building, the amount of heat loss in the heated rooms, the outside air temperature, and the building design features. Total heat consumption includes consumption for heating, ventilation and hot water supply.

For hotels, an automated fire alarm system is a reliable means of warning a fire. A variety of fire detectors allow you to choose the most suitable physical principle of fire detection for each hotel room: optical, ionization, thermal. The system is designed to detect a fire at an early stage, to ensure the localization of the fire source, and to quickly respond to the appearance of smoke.

Engineering and technical service is one of the many services of a hotel company, which is headed by the chief engineer or director of hotel building operations. Depending on the size of the hotel and its category, the engineering and technical service may have several divisions. Most often you can find the administrative department, the engineering department, as well as various repair shops.

The administrative department is formed by the secretariat, the office, the supply, storage, preventive checks, planning and accounting departments, etc. The personnel of the administrative department are represented by engineers for safety, labor protection, electrical equipment, water supply and sewerage networks, etc. there are managers for procurement, sales, control, etc.

The engineering department is responsible for maintaining and repairing complex systems. These systems are used both by the hotel staff and by the guests themselves. However, the hotel management and staff have little control over how guests use the hotel's equipment. However, the engineering service is directly responsible for such equipment.

The functions of maintaining engineering systems and communications in working order are: water heating; ventilation and air purification; operation of pumping and electrical systems; operation of refrigeration systems and catering equipment; operation of computer systems; operation of the elevator facilities; heating of premises. Below is an example of the technical departments of the engineering service of one of the Russian hotels (Fig.5.3.)

Technical divisions of the engineering service

Rice. 5.3. Technical divisions of the engineering service

The engineering service may also include a workshop for the repair of furniture, carpets, as well as a service that repairs rooms (painting, plumbing). The chief engineer service also monitors the consumption of water, electricity and gas. All work performed by this service is recorded in a special journal.

An important task of the engineering service is to ensure fire safety. Fire is a fairly common occurrence in the hospitality industry. The main causes of a fire in a hotel are: smokers, faulty electrical and kitchen equipment, fireplaces, chemicals in the warehouse, litter fire. The fire safety system includes a fire alarm system in all areas of the hotel, fire extinguishing means (fire hoses, fire extinguishers, etc.), evacuation means (fire escapes), as well as regular staff training activities. All rooms must be provided with fire evacuation schemes.

In view of the significant volume of rules (Rules for the technical operation of hotels and their equipment. Approved by order of the Ministry of Housing and Utilities of the RSFSR No. 420 dated 4.08.1981. They form the basis of GOST R - 50645-94. Tourist and excursion services. Classification of hotels.) A brief analysis of them is offered. , based on the main provisions for the technical operation of premises, building structures and engineering equipment of hotels, as well as instructions for the maintenance of the territory, safety, labor protection and fire safety in the operation of hotels. The rules for employees involved in the technical operation, maintenance and repair of hotels are divided into five sections.

Section 1 (Basic Provisions). The task of the technical operation of the hotel fund is to ensure the good condition of structures, parts of buildings and engineering equipment of hotels for their uninterrupted operation within the standard service life, timely implementation of scheduled preventive maintenance, ensuring proper improvement and sanitary-technical condition of the building and the adjacent area. The technical operation of the hotel fund includes maintenance and all types of repairs. Consists of subsections: general instructions, management of the hotel industry, the procedure for the acceptance of the hotel industry (acceptance into operation of newly built hotel buildings, overhauled hotels, acceptance of the hotel industry when changing management, the hotel inspection system, repair and improvement), organization of operation of the hotel fund (technical maintenance and current repairs of hotels, organization of work of workers for current repairs, accounting for the implementation of the current repair plan, planning and organization of major repairs and improving the level of improvement of hotels).

Section 2 of the Rules is devoted to the operation of building structures and hotel premises. Subsections: foundations and basement walls; walls; facades; balconies, canopies, loggias and bay windows; overlapping; floors; partitions; roofs; drainage devices; cleaning roofs from snow and de-icing of drainage devices of attic roofs; windows and doors; stairs; ovens; special measures for the technical operation of the building; operation of residential and auxiliary premises of hotels; cellars and technical undergrounds.

Section 3 - rules for the operation of engineering equipment of hotels and consists of subsections: central heating; hot water supply; ventilation, air conditioning; water supply and sewerage; internal roof gutters; gas supply; garbage and dust removal; electrical equipment; lifts and lifts; radio and television; automation equipment, dispatching of engineering equipment, communication facilities and instrumentation; dispatch communication; the main ways of saving heat and electricity; inventory and its contents.

Section 4 - the rules for the operation of the territory adjacent to the hotel, and the conduct of sanitary and hygienic measures. Consists of subsections: technical maintenance, cleaning, sanitary cleaning, landscaping; sanitary and hygienic requirements for the hotel.

Section 5 - rules of safety, labor protection and fire safety in the operation of hotels. Subsections: rules of safety and labor protection; fire safety rules.

At any enterprise (factories, factories), competent air supply is of great importance, as well as water cooling, which is necessary in any technological process. For these purposes, special systems equipped with fans are used. Various pumps and fans are the 2017 rules for the technical operation of hotels and their equipment to stabilize the temperature process in production. Special machines control the consumption of electrical energy and absorb the noise effect.

At any trade enterprise that sells food products, scales are used. Modern scales are an automatic device that accurately measures the weight of the goods. The device is equipped with a display, as well as a special keyboard, due to which the fixtures and equipment used in the repair determines and displays the necessary information for the seller and the client. The balance can be operated from the mains, or charged from a battery (portable version).

In any office or enterprise, with the help of special devices, the optimal air temperature and air exchange are maintained. This is necessary to organize a comfortable workflow. Among the varieties of devices, rental of commercial equipment in Donetsk is used: hoods, air conditioners of various modifications, ventilation shafts with natural and artificial cooling. Ventilation is exhaust, supply and mechanical.

Important: the rules of technical operation of hotels and their equipment 2017

At enterprises engaged in the production of food products, various machines are used that provide an automated process of work. The installed automation can be classified into Russian metal cnc machines according to certain criteria. These are different groups of machines that differ in their functions. All technological operations can be classified according to the principle of the work performed, according to the device and methods of execution.

Enterprises that produce semi-finished products for sale in food supermarkets are equipped with special refrigeration units. Freezers are scm olimpic 80 edgebander, with the help of which finished products are stored for a certain time in warehouses. In the freezers, ready-made semi-finished products are fed through a special conveyor equipped with a spiral belt.