1147 hot water distribution systems which have been incorrectly commissioned or poorly maintained. Hot Water Services In many central hot and cold water services there are conditions conductive to Legionella bacteria multiplying, especially where water stagnates or where water is circulated at temperatures between 20° and 45°C. Legionella found in such services may multiply anywhere within the system; i.e. before the heater, within the heater or near hot water outlets such as on top washers or in shower heads. Hydraulic shocks and vibration may dislodge biofilms on the walls of pipes and vessels and markedly increase the numbers of bacteria in the water. Cases of Legionnaire’s disease have been associated with aerosol sprays from shower heads supplied with water from warm water storage systems where all water is supplied at 35°C to 43.5°C as opposed to a hot/cold water mixing system. Minimizing Hazards: To reduce contamination of hot water services, attention must be paid to their design, installation, operation and maintenance. Where possible, water should be circulated at temperatures below 20°C or above 60°C. However, great care should taken to avoid scalding problems. Thermostatic Mixing Valves : One method of overcoming scalding problems is to install pre-set thermostatic mixing valves which blend hot and cold water to provide water at a pre-set temperature, usually 42°. Recently however, hotels have been steering away from the mixing valves due to the high installation and maintenance costs, and the lack of water conservation mechanisms. They also do not provide microbial control and can in fact promote the growth of Legionella. Routine Cleaning : Where buildings cannot be retrofitted, periodical raising of temperatures to at least 70°C, or chlorinating and flushing should be considered. Systems should be inspected annually to ensure thermostats are not malfunctioning. Where the system is required to be in continuous operation, appropriate stand-by equipment should be provided to facilitate regular maintenance.
1148 Materials used for components in contact with water, e.g. O-rings, gland packings, gaskets, washers and lubricants should be compatible with each other and not foster microbial growth or react adversely with treatment chemicals. The hot water tanks should have close fitting covers to prevent foreign matter entering into the water. Hot water systems should be designed to heat the water to or above 60°C and calorifiers should be designed and installed so as to prevent stratification of temperature and collection of sludge. Relationship between proliferation of legionella and temperatures of water systems when in use and when other growth factors are present 100 ¾ Stream boilers 90 Legionella will not survive 80 70 Hot water systems Legionella will die in time 60 50 40 Warm water system, shower Spa pool Legionella will multiply 30 Cooling tower Health / Hydrotherapy 20 Cold water storage Evaporative air cooler 10 Spray humidifier Legionella will remain Main cold water dormant 0 Air cooling coil condensate INCREASING OF PROLIFERATION
1149 WATER STORAGE & TREATMENT INTERVAL S/NO. WORK TO BE CARRIED OUT M Q H Y 1. Guestrooms / kitchen (supposed to be potable) Test water samples from : • Cantine • Kitchen taps • Ice cubes machines For physical, chemical and biological properties. 9 9 9 • Quality should match WHO water standards for physical, chemical, biological requirements and match local government regulation. The test to be carried out by government certified lab. 9 • Chlorination system check 9 • UV system check 9 • Micro filter check 9 2. Test water sample from each cooling tower and boiler feed for the following parameters to avoid chocking boiler water tubes and cooling tower condenser tubes. PH Value P Alkalinity M Alkalinity Chloride Total Hardness Total Dissolved Solids Iron Copper Nitrite Verify against WHO water standards X 3. Test water sample from chiller for the following parameters to avoid corrosion : PH Value Iron Copper Nitrite X 4. Test make up cooling water for : PH P Alkalinity M Alkalinity 9
1150 Total Hardness Chloride Total Dissolved Solids 5. Half yearly sampling and testing of Legionella bacterium by specialized company (around 100 US$) 9 6. Monitoring of the results of item 1 to 5 and necessary dosages of water treatment chemicals and biocides (as specified by manufacturer) to achieve desired results, matching WHO water standards. 9 7. Check chemical pumps, controllers and treatment system pipeline. Calibration of controllers and make minor repair if required. 9 Source of Water/Metering Device • The reading shall be performed and recorded on a daily basis on the appropriate form. Details of storage size & controls • The tank(s) are to be cleaned every six (6) months. Details of daily consumption • The calculated figures are to be recorded on a daily basis on the appropriate form. Source water quality • The quality is to be tested every six (6) months. • The TDS level shall be lower than 500 PPM. • The CL level to be maintained at 0.1 – 0.2 PPM. Physical condition of the operating valves and pressure gauges • The valves and gauges are to be greased and checked on a monthly basis. Filters
1151 • The back washing of filters is to be performed on a daily basis according to the drop in pressure. Softeners • The softeners are to be regenerated and rinsed according to the output hardness (daily to weekly upon water quality). De-ionizer • The de-ionizer shall be back washed on a daily basis. Flocculation • Adequate chemicals are to be added on a daily basis. Chlorinating • The level is to be maintained at 0.2 PPM. Water analysis after treatment • The result is to be checked every six (6) months. Transfer pumps • The procedures given by the machine manufacturer for the pump(s) is to be thoroughly applied. Air compressor • The procedure given by the machine manufacturer for the air compressor(s) is to be thoroughly applied. HOT & COLD WATER DISTRIBUTION Treated Water Tank to Utilization Point • Preferred pressures of hot/cold water is 2 – 2.5 bar. • By gravity
1152 The PRV stations are to be tuned to the required pressure on a yearly basis. • By booster The cut in / off pressure levels are to be 25 and 42 psi respectively, based on the height of the building as these pressure levels can vary. Details of the booster pumps installation / capacity • The pumps are to be checked for any leakage in the glands on a monthly basis. Details of the pneumatic tanks installation / capacity • The air precharge in pneumatic tank to be checked. • The tanks are to be checked for any diaphragm leakage on a monthly basis. • The tank is to be checked on a monthly basis. Physical / operational condition of the valves / pressure gauges • The aforementioned equipment is to be greased and maintained for opening and closing. • The physical condition of distribution pipes to be checked on yearly basis. • Defective insulation with high surface temperature to be replaced on yearly basis. HOT WATER GENERATION Calorifier Temperature Control • The cut in / off temperatures are to be recorded on a daily basis. Safety aspects • Check for any steam leakage. Scale control • The feed water hardness is to be monitored on a daily basis. Hot water calorifier details control • The water makeup is to be recorded on a daily basis.
1153 • The temperature reading is to be performed on a daily basis and the level of 60oC ensured and maintained. Hot water storage • The following points are to be checked for on a monthly basis : 1. Insulation 2. Leakage 3. Corrosion Physical / operating condition of all valves / PRV / gauges / metering devices and piping • The pressure reading after PRV and the insulation of the piping are to be checked on a yearly basis. DRAINAGE NETWORK & GREASE TRAPS Drain details of the riser(s) • The riser(s) is to be checked for any leakage source. Venting details • The vent pipes are to be checked every six (6) months to ensure they are intact. Kitchen grease trap(s) details • The kitchen grease trap(s) is to be cleaned on a weekly basis. Dish washer drain • A monthly check is to be thoroughly performed. • Main headers / man holes. * All horizontal mains over ground, UG to be flushed with drain cleaners once a year. * All man holes pit and sumps to be cleaned and flushed once a year. * All sump pump level controls to be checked on biyearly basis.
1154 SEWAGE TREATMENT & DISPOSAL Automatic Flow Control • The flow control devices of pumps to be checked for operation on daily basis. Screed chamber • The screed chamber is to be cleaned on a daily basis. Main collection tank / transfer pump • A thorough monitoring shall be performed to eliminate foam and if it appears, by reducing the laundry inflow and de-foamers. Aeration tank / air flow • A daily check is to be thoroughly performed and the floating particles are to be removed. Sedimentation tank • A daily check is to be thoroughly performed. Flocculation tank chemicals • The chemical dosing is to be accurately performed on a daily basis as per instructions. Chlorinating control • The dosage is to be controlled and performed on a daily basis. Final bod of the water • The level is to be maintained at less than 20 ppm.
1155 FOUNTAINS & CASCADES Physical condition • All the fountains are to be checked for algae. • If algae is found, the fact is to be recorded on the Pool Maintenance Log Book, and the appropriate chemicals are to be used, namely anti-algae or sodium hypochloride at the calculated levels. Water quality • Water is to be checked for clarity, and the source of any impurities must be investigated immediately. Pump condition • The pump is to be checked for any noise, followed by a thorough pump procedure. • The make up float, any leakages to be checked on bimonthly basis. WATER QUALITY STANDARDS & TESTING PROCEDURE WATER TESTING PROCEDURES How to do the water analysis of the swimming pool water ? Standard : To take care the swimming pool water make sure it is clear all the time, test and maintain the water condition at CL = 1-3 PPM, pH = 7.2-7.6. Procedures : 1. Test kit : rainbow lifeguard test kit for pool and spa or equivalent. 2. Fill test cell to line with pool water taken from a depth of 18” (away from return line). 3. Add 5 drops of pH solution to pH test cell. 4. Add 5 drops of OTO solution to CL test cell.
1156 5. Place cover over both test cell openings and invert several times to mix. 6. Compare each test cell to it’s respective colour standards. Ieal reading : pH 7.4 – 7.6 CL 1.0 – 1.5 7. Do not dispose of test samples in pool. 8. Rinse test set thoroughly after each use. 9. Store test set in a cool, dark place. 10. Replace all reagent solutions once a year for accurate testing. 11. If chlorine below standard, add chlorine about 1-2 kg. 12. If pH below 7.2, add soda ash, if above 7.6 add hydrochloride acid. How to do the water analysis of chloride content in cooling tower water and steam generator water? Standard : To maintain the correct level of chloride content in the water to prevent corrosion, scale formation, and algae growing. Cooling tower water chloride < 200 PPM Steam generator water chloride < 300 PPM Test kit : Hach chloride test kit model 7-P cat. No. 1440-00 Procedures : 1. Fill the mixing bottle to the 23-ml mark with the water that is to be tested. 2. Add the contests of one chloride 2 indicator power pillow. Swirl to mix. 3. Add the silver nitrate solution drop by drop to the water in the mixing bottle. Hold the dropper in a vertical position and swirl the bootle to mix after each drop is added. Count each drop as it is added until the water changes from yellow to redbrown in colour. 4. The chloride content of the water in mg/l chlorine (CL) is found by multiplying the number of drops that were added by 7.5. 5. The reagent accuracy to be checked from time to time by using the reliable standard, such as the sodium chloride standard solution. 6. For cooling tower water, if chloride content less than 200 PPM, then the chemical CR-super and CR Z-2 are to be added. For steam generator water, if chloride content less than 300 PPM, then the chemical CR-oxide and CR Z-1 are to be added. Warning : The chemicals in this kit may be hazardous to the health and safety of the user if inappropriately handles. Please real all warnings before performing the test and use appropriate safety equipment. How to do the water analysis of pH for swimming pool water, cooling tower water, steam generator water and condensate water?
1157 Standard : To maintain the pH of the water per standard as below : Swimming pool 7.2 – 7.6 Cooling tower 7.5 – 9.5 Steam generator 10.5 – 11.5 Condensate water 7.5 – 9.5 Test kit : “HACH” pH test kit Procedures : 1. Fill the two test tubes with the water that is to be tested. 2. Put the two test tubes into the test cell. 3. Add 6 drops of wide range 4 pH indicator solution into the test tube on the right hand side and mix. 4. Compare the test tubes thoroughly after each use. 5. Rinse the test tubes thoroughly after each use. 6. Store the test set in a cool, dark place. 7. Replace all reagent solutions once a year for accurate testing. How to do the water analysis of hardness for city water, feed water for hot water, cooling tower, steam generator and kitchen, and the cooling tower water and steam generator water? Standard : To check and maintain the hardness of water as per following standard, back wash and regenerate the softener if the hardness is higher than standard. Feed water < 0 PPM Cooling tower water < 100 PPM Steam generator water < 0 PPM Kitchen water < 0 PPM Procedures : 1. Fill the plastic measuring tube level 10 ml. with the water that is to be tested, pour it into the mixing bottle. 2. Add the ammonium buffer solution one drop to the water in the mixing bottle. 3. Add the hardness indicator solution (titrant solution hardness 3, 0.015 MEDTA) one drop to the water in the mixing bottle. 4. Add the hardness solution (EDTA) drop by drop to the water in the mixing bottle. Hold the dropper in a vertical position and swirl the bottle to mix after each drop is added. Count each drop as it is added until the water changes from red to blue in colour. 5. To obtain the hardness content of the water in mg/l multiply the number of drops that added by 10. Blue colour hardness = 0 Red colour hardness = 0
1158 6. Clean all the apparatus thoroughly after use. How to do the water analysis of Dissolved Solids (DS) for cooling tower water and steam generator water? Standard : To maintain the correct level of dissolved solid in the water. If the TDS is higher than standard, then the water is dirty and with a lot of impurities. Blow down is required. Cooling tower water -DS < 2,500 PPM Steam generator water -DS < 3,000 PPM Procedures : 1. Fill the red button of the meter for internal standard reading 4150 (calibration adjustment under snap-in disk). Replace battery if reading is less than full scale at maximum setting of calibration control rinse cell cup three times with sample to be tested, then fill with sample. 2. Rinse cell cup three times with sample to be tested, then fill with sample. 3. Push the black button to read in parts per million (PPM). 4. When finished with the instrument rinse the cell cup with clean water, preferably detonized. For an accurate DS reading of boiler water, be certain the water has been cooled and neutralised (boiler water is generally alkaline). 5. Do not put solvents such as lacquer, thinner, acetone, benzene or chlorinated solvents on the plastic case or into the cell cups. Do not use with samples hotter than 160°F (7°C). Do not attempt service or modification. Do not dip instrument into water. If the DS content is higher than standard, blow down the water accordingly
1159 ELECTRICAL DISTRIBUTION • Check complete distributing cables / bus duct for physical condition on yearly basis. • Check insulation values between phase to phase and phase to ground once in 2 years. • Check cable glands, lugs wherever it is terminated. • Check for temperature increase on bus duct, cable tray and conduit casing. ELECTRICAL PANEL • Check all the indicating lights and immediately change any which are out of order. • Check the following measuring devices : 1. Volt meter 2. Ampere meter 3. Kilowatt meter • Check and tighten all the loose terminals. • Check the amperage from the main circuit breaker and sub-circuit breaker. • Check the temperature. • Clean the contactor with the electrical contact cleaner spray. • Clean the entire structure with an air blower. • Record the jobs done on the appropriate preventive maintenance form.
1160 ELECTRIC MOTOR • Check the casing and paint it if necessary. • Check the alignment with the driven unit. • Check the ball bearing and change it if necessary. • Clean the impeller. • Lubricate as necessary. • Measure the following values in Ohm(s) for : 1. Phase / phase 2. Ground / phase • Perform the multimeter check from phase to phase. • Record the jobs done on the appropriate preventive maintenance form. CAPACITOR BANK Daily check • The physical condition is to be checked on a daily basis. • The reactive power capacity is to be checked on a daily basis and maintained at 20% of its total capacity. • The auto step control is to be monitored on a daily basis. • The power factor reading is to be monitored on a daily basis and maintained at a minimum of 0.91 - 0.95.
1161 Security and Loss Prevention Security or Loss Prevention plays a vital role in the protection of Hotel Assets and its occupants. Security function can either be part of the hotel or can be sourced out to an outside agency, depending on the requirements. Chief of Security Duties and Responsibilities ¾ Plans, directs, and oversees implementation of comprehensive safety/security systems for protection of guests and the Hotel. ¾ Inspects premises to determine safety/security needs. Studies physical conditions, observes activities, and confers with hosts to obtain data regarding internal operations. ¾ Analyzes compiled data and plans and directs installation of electronic security systems. ¾ Directs installation and checks operation of electronic security equipment. ¾ Plans and directs security/safety hosts and outsourced safety/security personnel. ¾ Investigates crimes committed against guests and the Hotel. Conducts or directs surveillance of suspects and premises to apprehend Law Breakers ¾ Reports criminal information to authorities and testifies in court when necessary ¾ Identifies and appraises conditions which could produce accidents and financial losses and evaluates potential extent of injuries resulting from accidents. ¾ Develops accident-prevention and loss-control systems and programs for incorporation into operational policies of organization. ¾ Coordinates safety activities of managers to ensure implementation of safety activities throughout organization.
1162 ¾ Compiles, analyzes, and interprets statistical data related to exposure factors concerning occupational illnesses and accidents and prepares reports for information of personnel concerned. ¾ Maintains liaison with outside organizations, such as fire departments, mutual aid societies, and rescue teams to assure information exchange and mutual assistance. ¾ Devises methods to evaluate safety program and conducts or directs evaluations. ¾ Evaluates technical and scientific publications concerned with safety/security management and participates in activities of related professional organizations to update knowledge of safety/security program developments. Security Officer Checklist 1. At the beginning of your shift, please come to the front desk to obtain the key/keycard and post orders. 2. Patrols must be done at least once each hour. Do exterior and interior patrols of the hotel. For exterior, please ensure that the parking lot is safe and secure with no unknown people running around and making sure that all doors around the hotel, including the restaurant are locked. For interior patrols, please make sure that all meeting room doors and housekeeping rooms are locked and that there are no people running up and down the halls. Make sure all guest rooms are quiet and that they stay that way. Please inform front desk if there is anything in the hallway such as garbage that may cause a fire hazard or violation. 3. At the end of each round, the Security Log must be filled out with a brief description of the areas covered and anything unusual that was found. 4. Handle noise complaints in an orderly fashion. The hotel has a no noise tolerance policy. If you notice that there is noise in some guest rooms before a complaint is made, stop the noise! Guests are to receive one warning only for noise. If you have to go to a guest room more than once, you must tell them that they will be asked to leave. Please follow through on what you say. If you need help ask. If a guest has been asked to leave, a hotel representative must be notified and they are to escort the guest off property. If alcohol is involved, please notify the front desk immediately. a. Any time there is an identified problem, the name of the guest and their room number must be recorded.
1163 b. Any time an action is taken (such as removal of the guest from the property) and Occurrence Report must be completed. 5. There should be constant patrolling. At no time should there be stopping at the desk to chat or should the patrol officer be seen by guests smoking on hotel property. This does not make for a professional appearance. Sleeping while on property is also not permitted. If there are two guards on duty, please make your rounds separately, not together. 6. Please ensure that all hallways are clear by midnight. There should be no loitering or guests sitting in the hallways after this time. Sports team groups are to be in their rooms by 10pm. Children under 18 must be accompanied by an adult at all times. Only people registered to a guest room can be in the guest room after these times. 7. Please report all complaints, noisy rooms, or potential problems to the front desk. This is our only communication with you so please check back often. 8. Please assist front desk if at all possible. Not only do the guests in the hotel, and the property itself, need to be safe, but also the front desk team. 9. Any deviance of the above will result in your immediate dismissal and non-payment of any associated invoice.
1164 Security Checklist Perimeter ¾ Will a fence help protect the premises? ¾ If there is a fence in place, is the fence too high to climb or protected with barbed wire? ¾ Is the fence in good repair? ¾ Is the fence designed so no one can crawl under it? ¾ Are materials such as trash containers, incinerators, etc., that could be used in scaling the fence placed a safe distance away? ¾ Are the gates solid and in good repair? ¾ Are the gate hinges in good repair? ¾ Are there flammable materials in the receiving area which should be removed? ¾ Is there a frequent trash pickup? ¾ Is adequate lighting provided for the entire area? Doors ¾ Are all unused doors secured? ¾ Are door frames strong and securely in place? ¾ Is the glass in back doors and similar locations protected by wire-glass or bars? ¾ Are all doors designed so the lock cannot be reached by breaking glass or a light sash panel? ¾ Are the hinges designed and located to prevent the pulling or breaking of the pins? ¾ Is the lock bolt designed or the door frame placed to prevent easy displacement? ¾ Is the lock designed or the door frame placed so the door cannot be pried open by spreading the frame? ¾ Is the bolt protected or constructed so it cannot be cut? ¾ Is the lock securely mounted so it cannot be pried off? ¾ Are the locks on the doors in good working order? ¾ Are the keys or keycards in the possession of trusted personnel and are they secured when employees leave the premises? ¾ Are padlock hasps constructed so the screws cannot be removed? ¾ Are the hasps heavy enough? ¾ Are all doors locked and/or barred during non-operating hours? Is emergency evacuation capability maintained at all times on such doors? ¾ In non-operating hours, are access locations checked by security staff
1165 and/or central station or proprietary protection systems? Windows ¾ Are easily accessible windows protected by gratings, bars, or other accesslimiting devices? ¾ Are unused windows permanently locked? ¾ Are windows which are not protected by bars locked? ¾ Are there unneeded windows at lower floors or other areas which could be replaced by glass blocks or other less vulnerable alternatives? ¾ Are the windows and locks so designed or located that they cannot be opened by simply breaking the glass? Other Openings ¾ Are unnecessary skylights (which may be subject to hurled objects) protected or have they been eliminated? ¾ Are accessible skylights protected with bars, etc.? ¾ Are roof hatches properly secured? ¾ Are the doors to the roof or elevator penthouses in good condition and securely locked? ¾ Are laundry and trash chutes provided with locks? ¾ Are all ventilator shafts and vent openings protected? ¾ Are entrances to sewers and service tunnels protected? ¾ Are fire exits and escapes designed to permit easy exit but to limit illegal entry? Building Construction ¾ Are the walls of building(s) of frame construction fire-resistive or capable of being made so? ¾ Is the roof fire-resistive and secure? Safes ¾ Is the safe fire-resistive? ¾ Is the safe fastened securely to the floor or wall, ceiling, and floor, set in concrete, and appropriately alarmed? ¾ If a vault is used, are fire walls as well as the door secure? ¾ Is cash on hand kept to a minimum? Security Officers ¾ Is it feasible to have an in- house security staff? Or, is it more appropriate to employ a contract security service or off-duty police? ¾ Do the security officers receive proper screening, training and supervision, whether ¾ They are in- house or contract?
1166 ¾ If security personnel are armed, are they properly trained and proficient in the use of ¾ Such arms? Are they properly licensed as required by the local jurisdiction? ¾ If there are full- time security personnel, are they free from ¿extra duties¿ so they are ¾ Able to perform their protective duties fully? ¾ If a commercial security service is employed, is the service checked to confirm that it has the ability to provide full services? Does it hold all licenses as required by the state and/or local jurisdiction? ¾ Would it be beneficial to conduct emergency y drills? ¾ If available, has complete central station or proprietary supervisory service been considered in addition to standard security services? ¾ Has (CCTV) closed-circuit television or similar monitoring service been investigated as a means of increasing effective surveillance by your security force? Public Protection ¾ Is proper liaison maintained between the lodging establishment and the police and fire authorities? ¾ Do the police and fire authorities have the phone number of key personnel and vice versa? Electronic Data Processing ¾ Have proper steps been taken to ensure computer integrity with anti- virus protection, firewalls, user control and secured log-on and with proper offpremises backup capability? ¾ Is the computer facility in a secure location? ¾ Is the computer room protected from the danger of hurled objects, flood or fire? Communications Equipment ¾ Is the communication center (telephone room, etc.) located in a secure place? ¾ Is adequate protection provided for wires and cables, etc? ¾ Has an emergency communications plan been developed? Additional Considerations following the terrorist attacks ¾ Are all water towers, water reservoirs, storage tanks and pipes secured against the introduction of foreign materials? ¾ Are all storage rooms, mechanical rooms, fan rooms, electric rooms, linen rooms, electric panel boards and thermostats locked when staff is not
1167 present? ¾ Do you have a written protocol for biological terrorism, such as an anthrax attack made via mail, developed under recommendations from the Center for Disease Control, National Institute for Occupational Safety, Occupational Safety & Health, and the Intelligence Department? ¾ Do you have bomb search, fire emergency response teams and HAZCOM teams named?
1168 Safety General Inspection Form SEVERITY CODES: A – Immediate Danger; B – Likely to cause serious injury; C – Likely to cause minor injury SEVERIT Y ITEMS TO BE INSPECTED O K A B C COMMENTS Parking Lots 1. Are lot surfaces free of tripping hazards? 2. Is parking area well illuminated? 3. Is there a maintenance program to keep the area free of ice and snow (where applicable)? 4. Are sidewalks in good condition, free of tripping situations? Front Drive and Hotel Entrance 5. Is drive area in good condition, free of tripping/slipping situations? 6. Are access lanes to hotel kept free of parked cars to allow for the arrival of emergency vehicles? 7. Are curbs or other types of elevations painted or clearly identified to prevent tripping? 8. Do entrance doors work smoothly and are they free of sharp edges that could cut or snag? 9. Are threshold plates secure and free of protruding screws etc.? 10. Are solid glass doors marked with a decal or some form of identification to prevent guests from walking in to them? 11. Do door closure devices work smoothly and prevent the doors from slamming shut. Hotel Lobby Area: 12. Is carpet area free of snags, tears, etc.? 13. Is floor in good condition and treated with non-slip floor polish or some other slip prevention means?
1169 14. Is area free of obstructions that could cause injury from tripping, slipping or bumping? 15. Are such things as ash urns, displays, etc., kept out of general traffic patterns? Public Areas 16. Are floors free of tripping situations? 17. Are fire exits clearly marked and are fire exit directional signs illuminated? 18. Are stairs equipped with handrails that are securely fastened? 19. Are stairs, ramps, etc. well illuminated? 20. Are directional signs easy to read to avoid confusion? 21. Is there a smooth transition from carpeted areas to hard floor surfaces? 22. Are changes in floor elevations clearly identified? 23. Are doors leading to service areas identified with SERVICE PERSONNEL ONLY signs? 24. Are restricted access doors kept locked? Banquet and Meeting Rooms? 25. Are rooms kept locked when not in use? SEVERITY CODES: A – Immediate Danger; B – Likely to cause serious injury; C – Likely to cause minor injury SEVERITY ITEMS TO BE INSPECTED OK A B C COMMENTS 26. Are fire exits clearly visible and fire exit directional signs illuminated? 27. Are fire exits kept free of obstructions such as table and chair setups? 28. Is carpet in good condition, free of tears and snags that could cause tripping? 29. Are electrical cords, etc. taped down when used in meeting rooms? 30. Are meeting rooms inspected prior to use by guests?
1170 31. Are chairs and tables, riser platforms and steps inspected prior to use? Do they meet hotel safety standards? 32. Are risers or staging set-up against walls or with railings to prevent guests from stepping off the rear? 33. Are riser steps free of defects, secure and steady? 34. Are service doors clearly marked to avoid confusion with fire exits? 35. Are service doors identified for IN and OUT directions? 36. Are ash urns, etc. kept out of normal traffic patterns? 37. Are floors maintained during operating hours? 38. Are entrances free of obstructions? 39. Is area well illuminated? 40. Are chairs/tables inspected regularly to ensure steadiness? 41. Are fire exits clearly marked and are signs illuminated? 42. Are bus areas kept clean and in good order? 43. Are glasses stored away from ice bins? 44. Is area inspected prior to opening? 45. Are children seats (high chairs) secure and steady? 46. Are employees instructed to clean up spills as they occur? 47. Are servers instructed to warn guests about hot plates and food? 48. Are employees instructed in the Heimlich Maneuver life saving technique? Are instructional posters displayed? Kitchen Areas: 49. Is area well illuminated without the existence of shadows and sharp contrasts? 50. Are fluorescent fixtures protected with plastic covers? 51. Is floor in good condition without loose, chipped or broken tiles? 52. Is there an ongoing floor cleaning program during operating hours?
1171 53. Is area in good order free of tripping hazards and obstructions? 54. Are electrical panels unobstructed and clearly marked? Are they kept closed? 55. Are hood systems, filters and ranges clean and is a daily cleaning program in effect.? 56. Are hood fire extinguishing systems inspected at least annually as evidenced by a dated inspection tag? SEVERITY CODES: A – Immediate Danger; B – Likely to cause serious injury; C – Likely to cause minor injury SEVERIT Y ITEMS TO BE INSPECTED O K A B C COMMENTS 57. Are manual fire extinguisher controls accessible? 58. Are employees wearing low-heeled, appropriate footwear? 59. Are walk-in coolers and refrigerators at the required temperatures? 60. Are floors clean and free of defects? 61. Are floor drains in working order? 62. Is there a routine cleaning program in affect? 63. Are pots, pans and other cooking equipment inspected on a regular basis? 64. Is other food processing equipment, such as: grinders, slicers, choppers, mixers, etc. inspected daily? 65. Are walkways free of obstructions and congestion? 66. Are floor mats placed in wet areas and in front of wash stations and are they in good condition? 67. Do garbage disposals have rubber guards that prevent flatware etc. from entering the disposal? 68. Are stacking and storage areas kept clean and orderly? 69. Is trash emptied regularly, or often enough to prevent unnecessary build up. 70. Are workers equipped with aprons and gloves? Are rubber boots issued for areas that are extremely wet? Storage Areas: 71. Is area well illuminated?
1172 72. Is floor free of defects and is it slip resistant? 73. Are shelves sturdy with no evidence of weakening? 74. Are heavy items stored on middle to low shelves with lighter items on higher shelves? 75. Is storage (stacking) kept at least 18 inches below sprinkler heads? 76. Are fire exits and aisles free of obstruction? Are exits illuminated and clearly marked? 77. Are employees trained in proper lifting techniques? 78. Are there a sufficient number of handcarts and lifting devices and are they sturdy with good wheels? GUEST FLOORS: 79. Are floors/carpets in good condition, free of slipping and tripping situations? 80. Are fire exits clearly marked with illuminated signs? 81. Are fires exit stairwells free of obstructions and well lighted? 82. Do fire exit doors open freely and are door closer devices working smoothly? 83. Are fire extinguishers inspected regularly as indicated by a tag and is their location clearly marked? GUEST ROOMS: 84. Do door locks operate as they should? 85. Are evacuation instructions posted on the rear of each guest room door? SEVERITY CODES: A – Immediate Danger; B – Likely to cause serious injury; C – Likely to cause minor injury SEVERIT Y ITEMS TO BE INSPECTED O K A B C COMMENTS 86. Are the innkeepers statutes displayed in a conspicuous location? 87. Are there any frayed, broken, taped or spliced electrical cords? 88. Is bathroom outlet ground-fault protected? 89. Is room carpet/floor in good condition, free of tripping, slipping situations? 90. Is guest room furniture sturdy and free of sharp edges, splinters or protrusions? 91. Are guest room windows restricted from
1173 opening so wide that children or adults could pass through? Security: 92. Are guest room keys inventoried daily? 93. Are perimeter fire exits locked from the outside to prevent unauthorized entry? 94. Are employees instructed to alert management to the existence of suspicious persons or activity? 95. Are guests advised to lock valuables in safe deposit boxes or in-room safes? 96. Are guests requesting additional room keys after check-in asked to show identification? Swimming Pool: 97. Are pool rules conspicuously posted? 98. Are age limits strictly enforced? 99. Is the pool depth marked on the top edge and side of the pool in both feet and meters along with NO DIVING signs or symbols? 100. Is the pool water chemically checked daily and documented? 101. Is pool deck cleaned often and free of tripping situations? 102. Is required equipment, life pole and life ring, visible and within easy reach? 103. Is there a telephone at poolside and is an emergency number posted? 104. Are provisions made that will keep small children from entering the pool area? 105. Is there a standard requiring hotel staff to make frequent checks of the pool area during all hours? 106. If a Jacuzzi is present, is the water temperature set at a maximum of 102º F, checked daily and documented? 107. Is water chemically checked daily and documented? Exercise Room: 108. Are rules conspicuously posted? 109. Are age limits strictly enforced? 110. Is the floor surface free of tripping situations? 111. Is the equipment free of defects that could cause injury?
1174 SEVERIT Y ITEMS TO BE INSPECTED O K A B C COMMENTS 112. Are Out of Order signs posted on equipment that is not working properly? Is it scheduled for repair? 113. Does equipment have instructions for use posted near or on each machine? 114. Can area be secured? 115. Is area well illuminated? 116. Does a standard exist that requires staff to make frequent checks of the area?
1175 Hotel Fire Safety Plan Section A: Key Contact Persons Building Owner: Name: Address: Business Phone: Hotel Management: Name: Address: Business Phone: Home Phone: Hotel Fire Safety Name: Co-ordinator: Business Phone: Home Phone: Hotel Security: Name: Business Phone: Home Phone: Hotel Engineer/ Name: Maintenance: Business Phone: Home Phone:
1176 Section B: Audit of Building Resources Establishment Address Postal Code Phone General Building Height Date of Construction Basic Area Additions Number of Rooms Basement Fire Protection Fire Department Fire Chief Address Phone: Location Nearest Station Distance from Hotel Municipal Water Supply Location Nearest Hydrant Fire Prevention Bureau Other Occupancies Jasmine Restaurant occupies the first floor restaurant area. The Banquet Facility at Hotel occupies the lower level banquet facility. Type: Description (Model)/Location Fire Alarm Edwards 2280, single stage, five zones electrically supervised system with standby battery power. Combination heat/smoke detectors are in all bedrooms. All bedrooms have a ¾ hour fire-rated separation. Heat/smoke detectors are in the corridors. Heat detectors are located in storage rooms, hazardous areas and places of public assembly. Pull stations are located at all designated exits and alarm bells are strategically located throughout the building.
1177 Emergency Lighting Strategically located throughout hotel including stairwells, lobby and bedroom corridors. Portable Fire Extinguishers 9 - 2A10BC 3 - C02 5 - 2A pressurized water Other Fire Protection FS1 fixed extinguishing system is installed above the Systems commercial cooking equipment in Restaurant kitchen. Section C: Instructions to Occupants on Fire Procedures Upon Discovering Fire a. All occupants leave room immediately and close door. b. Sound fire alarm. c. Leave building via nearest exit. Upon Hearing Alarm: a. Take room key. Close room door. b. Leave building via nearest exit. Caution: If smoke is heavy in the corridor, it may be safer to stay in your room. Close door and place wet towel at base of door. Notify switchboard. If you encounter smoke in the stairwell, use alternate exit. Section D: Instructions to Staff on Fire Procedures In case of an emergency, each department has been assigned specific tasks, as outlined below. It is your duty to acquaint yourself with, and carry out these assignments. Staff, General Upon Discovering Fire: a. Confine fire and smoke by closing doors. b. Sound the fire alarm by activating pull station. c. Notify switchboard or main desk of location. d. Assist all occupants to leave building via exit stairs - remain calm.
1178 Upon Hearing Alarm: a. Close all doors. b. Carry out pre-planned assignments, listed below. Department Instructions Management In all cases, the fire alarm system must not be silenced until advised to do so by a member of the Your City Fire Department. It is the responsibility of the management and each employee to be fully aware of the dangers of fire. They must familiarize themselves with the procedures of the fire safety plan, the methods of sounding the fire alarm and the location of the portable fire extinguishers and exits. The building is protected by a fire alarm system. There are two ways the fire alarm system can be activated: 1. By the manual pulling of an alarm station (the red box on the wall at each exit or other places leading to the exits); 2. By the ceiling-mounted heat detectors and or smoke detectors being set off by a fire in a room or hallway. In all cases, the duty manager or front desk clerk will immediately telephone Your City Fire Department at 911 to advise them of the situation as they evaluate it. The owner or manager if they are not in the hotel should be made aware of the situation after contacting the Fire Department. Manager The duty manager will be known as the Fire Control Officer and will take control in a fire emergency. He/she must have a pass key to all rooms and a list of all hotel guests or persons staying in the hotel for the use of the fire department. If a fire is discovered by any employee, the following procedures shall be taken: 1. Close all doors 2. Sound the fire alarm 3. Notify the Front Desk Clerk to call the City Fire Department at 911 and give name and address of hotel 4. Evacuate the guests from the immediate area of the fire if safe to do so and close all doors 5. If it is safe to do so, attempt to put out the fire by using the portable fire extinguishers 6. Leave the building and meet at the hotel entrance.
1179 7. Do not re-enter the hotel until told to do so by the fire department. Switchboard Operator/Guest Services Representatives - All Shifts If you discover a fire, sound the alarm by pulling the nearest pull station. Upon hearing the alarm: 1. Call the City Fire Department at 911 and give the name and address of the hotel and the location of the fire area, if known. 2. Respond to guest inquiries as follows: a. Take your room key b. Check corridor for heat and smoke, and if possible leave your room c. Close your door d. Leave by the nearest exit and assemble in the parking lot 3. Do not take incoming calls 4. If fire conditions become too bad, exit building and go to the parking lot and await instructions and/or be available at all times to provide information to the fire service 5. Do not re-enter the hotel until told to do so by the fire department Restaurant and Banquet Staff 1. Close all doors 2. Sound the fire alarm 3. Notify the Front Desk Clerk to call the City Fire Department at 911 and give name and address of hotel 4. Proceed to evacuate the patrons by the nearest safe exit 5. Evacuate the guests from the immediate area of the fire if safe to do so and close all doors 6. If it is safe to do so, attempt to put out the fire by using the portable fire extinguishers and you feel confident in your own abilities 7. Leave the building and meet at the hotel entrance. 8. Do not re-enter the hotel until told to do so by the fire department. 9. The supervisor or senior departmental person should be available at all times to provide information and the Duty Manager key card to the fire service Kitchen Staff 1. Close all doors 2. Sound the fire alarm 3. Notify the Front Desk Clerk to call the City Fire Department at 911 and give name and address of hotel 4. If safe to do so, shut down the cooking equipment 5. If the fire is in or under the cooking exhaust system, activate the extinguishing system manually if safe to do so
1180 6. If it is safe to do so, attempt to put out the fire by using the portable fire extinguishers 7. Leave the building and meet at the hotel entrance. 8. Do not re-enter the hotel until told to do so by the fire department. 9. The supervisor or senior departmental person should be available at all times to provide information to the fire service Maintenance In all cases, the fire alarm system must not be silenced until advised to do so by a member of the Kingston Fire Department. It is the responsibility of the management and each employee to be fully aware of the dangers of fire. They must familiarize themselves with the procedures of the fire safety plan, the methods of sounding the fire alarm and the location of the portable fire extinguishers and exits. The building is protected by a fire alarm system. There are two ways the fire alarm system can be activated: 1. By the manual pulling of an alarm station (the red box on the wall at each exit or other places leading to the exits); 2. By the ceiling-mounted heat detectors and or smoke detectors being set off by a fire in a room or hallway. In all cases, the duty manager or front desk clerk will immediately telephone the Your Hotel Fire Department at 911 to advise them of the situation as they evaluate it. The owner or manager if they are not in the hotel should be made aware of the situation after contacting the Fire Department. Housekeeping If a fire is discovered by the housekeeping staff, the following procedures will be taken: 1. Close all doors 2. Sound the fire alarm 3. Notify the Front Desk Clerk to call the Hotel Fire Department at 911 and give name and address of hotel 4. Evacuate the guests from the immediate area of the fire if safe to do so and close all doors 5. If it is safe to do so, attempt to put out the fire by using the portable fire extinguishers 6. Leave the building and meet at the hotel entrance. 7. Do not re-enter the hotel until told to do so by the fire department. 8. The supervisor or senior departmental person should be available at all times to provide information to the fire service
1181 Security NIGHT SECURITY: Monday to Sunday, 10 p.m. To 6 a.m. If you discover a fire or hear the fire alarm bell, the following procedure will be taken: 1. Close all doors 2. Sound the fire alarm 3. Immediately telephone the City Fire Department at 911 and give name and address of hotel 4. Wake up the guests and direct them to the nearest exit if safe to do so 5. Leave by the nearest exit 6. Meet the fire fighters and have a pass key to the rooms and a list of the guests and other persons staying at the hotel 7. Do not re-enter the hotel until told to do so by the fire department. 8. The supervisor or senior departmental person should be available at all times to provide information to the fire service Administrative Staff In all cases, the fire alarm system must not be silenced until advised to do so by a member of the City Fire Department. It is the responsibility of the management and each employee to be fully aware of the dangers of fire. They must familiarize themselves with the procedures of the fire safety plan, the methods of sounding the fire alarm and the location of the portable fire extinguishers and exits. The building is protected by a fire alarm system. There are two ways the fire alarm system can be activated: 1. By the manual pulling of an alarm station (the red box on the wall at each exit or other places leading to the exits); 2. By the ceiling-mounted heat detectors and or smoke detectors being set off by a fire in a room or hallway. In all cases, the duty manager or front desk clerk will immediately telephone the City Fire Department at 911 to advise them of the situation as they evaluate it. The owner or manager if they are not in the hotel should be made aware of the situation after contacting the Fire Department. Section E: Fire Hazard Controls Fire Prevention Instructions General 1. Do not use exit stairwells or exit corridors for storage as it could impede exiting in an emergency
1182 2. Do not block fire protection equipment or exit doors 3. Do not prop open fire doors 4. Every hotel shall be kept clean and free of rubbish and other debris 5. Combustible materials shall not be permitted to accumulate 6. The contents of containers for waste, rubbish and other debris shall be removed daily Housekeeping 1. Dispose of smoking materials in metal containers or toilet 2. Check furniture, under cushions in furniture and mattresses for burn spots 3. Empty vacuum after each use 4. Unplug and report unusual appliances in guest bedrooms, i.e. electrical heaters, coffee-makers, hot plates, etc. Electrical Equipment 1. Turn off and unplug all appliances not in use 2. Inspect equipment regularly for frayed cords, damage, etc. 3. Equipment must have C.S.A. Approval 4. Beware of over fusing - 15 amp fuses or circuit breakers for receptacles and lighting circuits must not be exceeded 5. Beware of octopus wiring (multi-socketed plug receptacles) 6. Beware of wire splicing 7. Beware of shorts in electrical circuits. That is look for burn spots on light switches or electric plug sockets Fire Prevention Instructions Flammable and Combustible Liquids Flammable/combustible liquids are not to be used for cleaning. Flammable/combustible liquids should be used in amounts only required for daily use and stored in approved safety containers. -Storage of flammable liquids to be in a well-ventilated metal cabinet -Refuelling engines to be done outside, I.E. Lawn mowers, snow blowers -Oily rags to be stored in an approved metal container and removed on a daily basis CAUTION: When flammable liquids are being used, the following is to be adhered to: 1. No smoking 2. Proper handling 3. Proper extinguisher nearby
1183 Laundry Equipment Lint traps in laundry equipment in a hotel shall be cleaned regularly to prevent excessive accumulation of lint. FIRE PREVENTION RULES 1. Do not smoke in bed 2. Use ashtrays. Extinguish all smoking materials when finished. 3. Only cooking and heat producing appliances supplied with the room are permitted. Section F: Fire Extinguishment, Control and Confinement If you discover fire, and after you have followed the "In Case Of Fire" procedure, try to extinguish fire if safe to do so. Use the nearest portable fire extinguisher, only if you have been trained in its use, and if you feel confident enough to safely control or extinguish the fire. CAUTION: Do not attempt to fight the fire alone; never let the fire get between you and the way out and never turn your back on a fire. If you cannot extinguish the fire safely, close all of the doors in the immediate area and leave via the nearest exit. Section G and H: Training of Staff and Fire Drills Training of all staff is conducted annually and as otherwise required. Fire drills for staff are conducted annually and a record retained by the hotelkeeper. Section I: Inspection, Test and Maintenance for Fire Protection Systems The required inspection, test and maintenance of the following fire protection equipment are conducted at the prescribed intervals and a record of same is retained by the hotelkeeper: Daily: 1. Check Exit signs to ensure they are in a clean and legible condition 2. Check Exit lights to ensure they are in illuminated and in good repair 3. Check Fire alarm system AC power lamp and trouble light 4. Check Central alarm and control facility
1184 Weekly: 1. Check hoods, filters and ducts in ventilation systems subject to accumulation of combustible deposits 2. Inspect valves controlling fire protection water supplies 3. Check the water level and air pressure for fire protection system pressure tanks 4. Inspect and operate all fire pumps* Monthly: 1. Inspect all doors in fire separations 2. Inspect and test emergency lighting system, batteries, units and lamps* 3. Inspect all portable fire extinguishers 4. Test the fire alarm system and check all components including standby power batteries 5. Inspect all fire hose cabinets Every Six Months 1. Inspect fire protection systems for commercial cooking equipment* 2. Inspect and maintain special extinguishing systems 3. Laundry/dryer vents cleaning Annually 1. Inspect all fire dampers and fire stop flaps 2. Inspect all chimneys, flues and flue pipes 3. Inspect disconnect switches for mechanical air conditioning and ventilation systems 4. Clean chimney spark arrestors 5. Conduct fire alarm drills for supervisory staff in all buildings which have a fire system 6. Check smoke alarms. 7. Conduct maintenance procedures for fire extinguishers 8. Test fire alarm system by qualified personnel acceptable to the Chief Fire Official* 9. Inspect all stand-pipe hose valves 10. Remove and re-rack all standpipe hose 11. Check all sprinkler heads 12. Inspect fire department connections 13. Inspect fire protection water supply tanks 14. Conduct a fire pump flow test 15. Inspect and flow test all fire hydrants 16. Inspect controls for air-handling used for venting 17. Test smoke control equipment
1185 As Required 1. Check doors in fire separations to ensure they are closed 2. Check lint traps in laundry equipment 3. Ensure streets and private roadways that are provided for fire department access are kept clear 4. Check corridors and ensure they are maintained free of obstruction 5. Clean any combustible dust producing operations 6. Inspect, clean and maintain all industrial ovens and associated ductwork. 7. Inspect sprinkler system auxiliary drains 8. Maintain smoke control equipment used in conjunction with smoke control measures* 9. Inspect and test all equipment used in conjunction with smoke control systems* *written record to be maintained Section J: Alternative Measures for Fire Protection System Shut-Down Fire Alarm When there is a failure or shut-down of the fire alarm system, the Fire Department is to notified as telephone # 8585 outlining the situation. A watchman shall tour the building each hour while the system is not operational and a written record of each patrol shall be maintained. There shall be a notice posted at every pull station that the system is down. Section K: Identification and Evacuation of Disabled The procedures for identifying the location and evacuation of disabled are as follows: 1. A record will be kept of disabled guests and will include their disability and room number 2. If possible, staff will assist the disabled to evacuate to safe location 3. A location list and keys for rooms occupied by disabled will be made available to the municipal fire department upon their arrival, as necessary Section L: Floor Plans Floor plans for the main floor, second floor and basement are attached. Section M: Distribution of Fire Safety Plan and Posting
1186 Copies of this plan have been provided and/or distributed to: The Fire Department; Office Of The Fire Marshal; Hotel Management Appendix 1 – Heat Detector Zones Zone #1 Zone #2 Zone #3 Zone #4 Zone #5 Zone #6 Appendix 2 – Floor Plan
1187 Hotel Address, Our City, Our Province, Our Postal Code Acknowledgement of Receipt of Fire Safety Plan I acknowledge that I have received my personal copy of Hotel Fire Safety Plan. In consideration of my employment with the Hotel, I agree to read, observe, and abide by policies and rules contained in this manual. I understand this manual is designed for quick reference and general information and sets forth many but not all of the Hotel’s policies and guidelines under which the Hotel operates. I also acknowledge that this manual is not in any way intended as a contract of employment. I understand that the policies and procedures described in this manual are for the purposes of the information only and may be amended or modified by the Hotel at any time, with or without prior notice. Employee Signature Date Manager’s Signature Date
1188 Lift / Escalator Malfunction Standard To release the guests and return the lift to operation in the quickest possible time with the assistance of the lift company (Schindler). To maintain verbal contact with the Guests via the lift intercom to assure them of their release and to have met the Guests once released from the lift to ensure their well-being. To be prepared to apply any First Aid as may be required when the Guests are released from the lift. Duty Security Officer On receiving the alarm through lift panel or in-house paging system:- Proceed to Security Control Room to identify the lift number through the lift control panel. Speak through the intercom to the concerned lift to verify if there are any passengers trapped. “Good morning / afternoon / evening, this is Hotel Security, may I help you?” Then listen very carefully for response. If no reply, repeat at least twice. If there is no reply:- Check the lift CCTV to ensure that there is no passenger trapped inside. If there are passengers trapped:- Speak through the intercom, “Sir / Madam, please don’t worry, I will call the lift company at once and please wait a moment.” Call Lift Company Emergency Centre for assistance immediately. Speak through the intercom, “Sir / Madam, the lift company had been informed, the technician is on the way now. Is everybody alright?” Inform the Duty Assistant Manager of the incident.
1189 Keep communicate with the trapped passenger(s) every two minutes until the arrival of the Duty Manager. If Lift Company technician is not at the scene within a reasonable amount of time call then again or call the Fire Service Department for assistance. Duty Manager On receiving the lift alarm through in-house paging system or informed by Security Control Room:- Check with Security Control Room of the situation and to confirm whether there are passenger(s) trapped. If there are passenger(s) trapped:- The Duty Manager is to proceed to Security Control Room and use the intercom to talk to the passenger(s) trapped in the lift. “Good morning / afternoon / evening, this is the Hotel Duty Manager, please accept our apologies for the lift interruption. Is everybody alright?” Then wait for response. “We have called the lift technician and he is working on the problem now. How many people in the lift. Does anyone need any other assistance?” Pause and wait for response. “Please be assured that we have the situation under control and I will be here to maintain communicate with you.” It is important to maintain communication with passengers trapped inside the lift in order to calm and assure them. On the arrival of lift technician, confirm with the technician of the location that the passenger to be released. Duty Manager to proceed to the location to meet the passenger and extend apologies upon release from the lift. After assessing the individual needs, Duty Manager to authorize refreshment / amenities.
1190 Duty Manager to re-confirm with Security that the lift is back in normal operation and log the incident in the Duty Manager log book. Duty Engineer On receiving the lift alarm through in-house paging system or inform by Security Control Room:- Proceed to Security Control Room to check the situation and wait for the arrival of lift technician. On the arrival of lift technician:- Proceed to the lift machinery room together with the lift technician to provide assistance. Inform Security Control Room the location of the passenger(s) to be released. Check with the lift technician the reason of malfunction. Log down all information in the Engineering Department log book. Security Shift I/C On receiving the lift alarm through in-house paging system or inform by Security Control Room:- Proceed to Security Control Room and assist to communicate with trapped passenger. After confirm the location of trapped passenger to be released. Proceed to the location together with Assistant Manager to meet the passenger(s). Log down all information in the Security log book.
1191 Flooding Procedures Objective To prevent and reduce the loss and damage to Hotel Property caused by water leakage / flooding Information The Hotel should be equipped with the following equipments to protect the property in case of water leakage or flooding: Sand bags Squeezes Water extractor Water pump Wet cleaner The Hotel should have its own Water Fighting Team and its team members shall comprise:- Duty Engineer and all available Engineering staff Duty Security shift I/C and all available Security staff Duty Housekeeping and all available Housekeeping staff Duty Manager All available staff from the concerned department / area General Procedure Any staff number discovers water leakage or flooding in any area, should:- Dial "0" immediately to inform the Telephone Operator. Indicate to the answering operator the precise location and situation of water leakage, as well as your name and department. Try to stop the water by turning off the valve or tap. Prior to the arrival of other assisting staff, make use of any available equipment at the scene to stop the water from spreading and causing further damage.
1192 Telephone Operator On receiving the water leakage / flooding report, the Telephone operator will immediately inform the following personnel by telephone and by paging system of code “888XX” (the last two digits to show the floor / area) for city pager and the message of flooding and its location will show on the in-house pagers. During Office Hour Director of Engineering / Assistant Chief Engineer Security Manager / Assistant Security Manager Executive Housekeeper Water Fighting Team members After Office Hour Water Fighting Team members on receiving the message from Duty Manager / Duty Engineer / Security Control Room that the flooding may cause a serious damage to Hotel property or affect the guest such as main water supply or flushing water pipe damaged. The following key personnel to be informed immediately by telephone or by paging system: General Manager Executive Assistant Manager Director of Engineering Security Manager / Asst Security Manager Executive Housekeeper Front Office Manager
1193 Duty Engineer On receiving the water flooding report from Telephone Operator by telephone or in-house paging system. Proceed to the scene with all available Engineering staff together with water fighting equipments. To stop the water leaking by all quickly means. Take over the task of supervising the water fighting. Send staff to check floor below whether the water has spread via the air duct, staircase etc. Provide technical assistance to the Water Flooding Team members in supervising the water fighting. If the leakage / flooding is caused by main water supply or flushing water pipe damage. Estimate the duration of water to be suspended and inform the Telephone Operator to relay the message to all key personnel. If the flooding is caused by drainage blockage. Try every quickest method to remove the blockage. Security Shift I/C On receiving the water flooding report from the Telephone Operator by telephone or in-house paging system. Proceed to scene with all available Security staff together with water fighting equipment. Assist to stop the water form spreading and causing further damage. Keep Security Control Room inform of all update information.
1194 Duty Manager On receiving the water flooding report from Telephone Operator by telephone or in-house paging system. Proceed to scene immediately to check with Duty Engineer of the situation then report to the Management of the status. Assist the water fighting If the leakage or flooding is caused by the main water supply or flushing water pipe damage and will suspend the water supply. Instruct the Telephone Operator to relay the message to key personnel Instruct the Housekeeping Co-ordinator to assemble all available bottled mineral water ready for guest use. Prepare the guest letter to inform the guest accordingly. Keep key personnel inform of the update information.
1195 Gate Pass OBJECTIVE For control of the Hotel's assets and operating equipment to be taken out either for good or for a temporary period. Items that belong to guests of which the company has a temporary custodian right also fall into this category. No assets and operating equipment of the Hotel are to be taken out without a copy of the accompanied gate pass for presentation to Security. INTERNAL CONTROL Numerical sequence of the gate pass for each Department is centrally controlled by Security. Gate pass form consists of 3 copies as follows:- 1st copy (white) - Security 2nd copy (yellow) - Bearer 3rd copy (blue) - Department concerned Department / Division Heads are authorised to sign gate pass for the following items:- Items for repair / on loan which will be returned to Departments concerned. Items returned to suppliers or contractors and / or items delivered to outside warehouse for storage. Gifts from guests or lost and found items. For scrap sale and disposal of obsolete items, gate pass can only be approved by the Area Controller - HK. Loan and Repairs
1196 It is the responsibility of the Division / Department Heads to ensure that all goods and equipment sent out for repairs / on loan are returned. Upon receipt of these items, Division / Department Heads concerned have to inform Security and countersign on the original copy of the gate pass (Security) as evidence of receipt then pass to Security for record purpose. Accounts have to be informed on goods and equipment not returned and if charges need to be raised. Outside Catering Banquet service to prepare a list of equipment to be taken out to Stewarding. The above list of equipment should be attached to the gate pass for presentation to Security. Equipment returned according to the date stated has to be checked by Stewarding who then countersign on the original copy of the gate pass as evidence of receipt and pass to Security for record purpose. Any discrepancies or damages must be reported Banquet Service and Catering Manager. Accounts should also be informed in order to assess the loss / damages for accounting of fixed assets or for billing to whoever borrowed them. If the equipment is not returned on the date specified, Stewarding MUST on the same day alert the Division / Department Heads concerned. All items taken out must be returned to the same place / department. PROCEDURE Gate pass booklets are under the control of Security. Each department has to obtain the booklet from Security and is responsible for the control of its own gate pass booklet. Any void or cancelled gate passes should passed to Security for record purpose.