Safety and Security

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Safety and Security
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• Safety and security are two responsibilities of
  hotel managers. Guests expect to sleep, meet,
  dine, and entertain in a facility that is safe
  and secure and are entitled to reasonable care
  under law. Housekeeping personnel can help meet
  this guest expectation and, in some cases, make
  the difference in the propertys safety and
  security system.

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Safety

• A term that pertains to discussing disaster
  preparedness, fire prevention and protection,
  protection devices, and conditions that provide
  for freedom from injury and damage to property.

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• The two hotel departments most likely to have the
  largest number of accidents and injuries are
  maintenance and housekeeping.
• One basis for this frequency is the sheer
  labor-intensity of these two departments.
• In many operations, housekeeping and maintenance
  employ more people than any other department.
• Another reason lies in the fact that working in
  housekeeping or maintenance involves physical
  activities and equipment use both of which
  increase the risks of accident and injury.

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• To reduce safety risks, the executive housekeeper
  must be aware of potential safety hazards and
  develop procedures to prevent accidents.
• Safety should be a top priority. Ongoing safety
  training programs help ensures that safe
  conditions are maintained in all work areas.
• To develop programs, management must be aware of
  the laws that regulate the work environment and
  more specifically, how those laws affect
  housekeeping personnel.

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Employee Morale and Management Concerns

• Unsafe working conditions have a negative effect
  on employee morale. If employees are preoccupied
  with hazardous conditions in the work place, they
  will not be able to perform the best of their
  ability.
• For most part, it is difficult to motivate
  employees until unsafe conditions are corrected.
• One of managements top concerns should be for
  the health and welfare of employees.
• Employees are one of the most important assets a
  hotel has. If managers want employees to provide
  quality service, they must treat employees fairly
  and with respect. Respect for an employees right
  to work in a safe and hazard free environment is
  a good place to begin.

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Potentially Hazardous Conditions

• Accidents and injuries do not have to occur. By
  following three simple rules, employees can
  contribute to a safe, accident-free work
  environment
• Take adequate time
• Correct unsafe conditions immediately
• Do it safely the first time

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Lifting

• Housekeeping tasks often involve lifting heavy
  objects. Employees may also be required to move
  furniture in order to complete a thorough
  cleaning task.
• Incorrectly lifting heavy objects such as bags,
  boxes, and containers may result in strained or
  pulled muscles and back injury.
• In turn, these injuries can result in loss of
  work and long-term pain and suffering.

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• Employees can also incur cuts and scratches when
  lifting items such as trash or dirty linens which
  contain pointy objects or broken glasses.
• In all instances, employees should know what
  conditions to look for and the special
  precautions to take.

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Some guidelines for safe moving and lifting

• Inspect the object before lifting. Do not lift
  any item that you cannot get your arms around or
  that you cannot see over when carrying. Get help
  if it is too heavy.
• Look for any protrusions, especially when lifting
  trash or bundles of linen. Quite often, these
  items contain pointy objects or broken glass.
  Exercise special care to avoid injury.
• When lifting, place one foot near the object and
  the other slightly back and apart. Keep well
  balanced.
• Keep the back and head of your body straight.
  Because the back muscles are generally weaker
  than the leg muscles, do not use the back muscle
  to lift the object.
• Bend slightly at the knees and hips but do not
  stoop.

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• Use both hands and grasp the objects using the
  entire hand.
• Lift with the leg muscles.
• Keep the object close to the body. Avoid twisting
  your body.
• When setting an object down, do not use your back
  muscles. Use the leg muscles and follow the
  procedures used to lift objects.
• When tucking in sheets, picking up a laundry or
  cleaning a tub, bend with the knee and not on the
  back, nor on the waist to prevent back injury.
• Use your body weight in pushing and pulling the
  vacuum, not just your arms and shoulder. To avoid
  slipping and tripping, hold the cord and coil as
  you go.

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• Wear the right shoes. Working shoes should be
  slip resistant, with a closed toe and fit to give
  you the best comfort.
• Watch where you are going to prevent slips and
  fall.
• Use door stopper and not linens or objects that
  could cause a slip or fall.
• Turn on lights and look all sides before entering
  any room. There may be spills or broken glasses
  on the floor that need to be cleared.
• If a broken glass is found, sweep the floor and
  place the glass in a container separate from the
  trash.
• To push the room attendants cart easily, check
  if it has sticking wheels. Without it, it will be
  harder to push and could injure the user. Remove
  sticking thread on the wheels.

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• Be careful with loose screw or sharp edges as
  they could catch on ones clothing and cause
  cuts.
• When pushing the cart, lean forward into the
  cart, rely on ones legs and feel not unto ones
  back or across the body.
• Keep the cart close, use feet and legs and not
  arms and shoulders.
• In case a cart falls down, do not try to stop or
  stand it up by alone. It is heavier than you
  think and can cause accidents. Ask for help.
• Do not overload laundry cart to make it easier to
  pull.
• When reaching for something, especially in the
  tub, never stand on the edge of a toilet bowl.
  You might loose your balance and fall.

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Ladders

• Ladders can be used when cleaning areas on or
  near the ceiling or for such tasks as changing
  light bulbs. When selecting a ladder for a
  particular cleaning job, its condition, height
  and footing should be inspected.
• Check the ladder for stability and examine
  crosspieces for sturdiness. If the ladder is
  broken or defective, do not use it. Rather, tag
  the ladder, place it out of service, and report
  it to the appropriate housekeeping supervisor or
  the maintenance department

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• An aluminum or metal ladder should never be used
  when working near or on electrical equipment.
  Ladders with rubber footings should be used on
  tile floors or in kitchen areas to prevent
  slipping. In all instances, the floor should be
  dry and clean.
• A ladder must be high enough so that an attendant
  can stand on it and do the job without
  overreaching. Never stand on the top step of a
  ladder. If the area cannot be reached while
  standing on the step below the top step, the
  ladder is too short for he job.

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• Ladders should be placed so footing is at least
  one fourth of the ladder length away from the
  wall. Never place a ladder against window or an
  uneven surface.
• Before climbing, test the ladder for stability
  it should be well balanced and secure against the
  wall and floor.
• Always be sure to face a ladder when climbing and
  have a clean and dry hands and feet . Do not hold
  any items or tools that may prevent the use of
  one or both hands. Mark the area underneath the
  ladder with caution signs so that guests or
  employees do not walk under the ladder.

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Machinery

• Employees should be authorized and trained in the
  use of machinery and equipment before operating
  such devices. Most equipment, machineries, and
  power tools come with instructions.
• Some employees may need additional training and
  supervised practice before operating equipment
  and machinery on the job by themselves.
• Many power tools and other machineries are
  equipped with protective guards or shields. These
  safety guards should never be removed.
• Employees may also be required to wear protective
  eye goggles or gloves. All protective gear should
  be worn per instructions.
• Equipment and machineries should never be left
  unattended while in use. When not in use, all
  tools and equipment should be turned off and
  stored in the proper place. Never use a piece of
  equipment or machinery that is not operating
  correctly. Contact the appropriate supervisor or
  the maintenance department to have it repaired as
  soon as possible.

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Electrical Equipment

• Extra care must be taken when operating
  electrical equipment. Even one of the most common
  housekeeping appliances like a vacuum cleaner can
  be harmful or deadly if operated improperly or in
  unsafe conditions.
• An employee should never operate electrical
  equipment when standing in water or when hands or
  clothing are wet. It is also unsafe to operate
  electrical equipment near flammable liquids,
  chemicals, or vapors. Sparks from electrical
  equipment could start a fire.

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• Equipment that sparks, smokes, or flames should
  be turned off immediately. If it is possible and
  safe to do so, the equipment should be unplugged.
  
• In no instance should an attendant attempt to
  restart the equipment. The malfunction should be
  reported to the appropriate housekeeping
  supervisor or the maintenance department.
• Equipment wires and connections should be checked
  periodically. Equipment with loose connections or
  exposed wires should not be used. An appliance
  should never be unplugged by pulling or yanking
  the cord. This will loosen the connection between
  the cord and the plug and cause sparks and
  shorts. Equipments should be unplugged by
  grasping the plug and pulling it gently away from
  the outlet.

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• When using electrical equipment, the cord should
  be kept out of traffic areas such as the center
  of hallways or cross doorways. This is not always
  possible, particularly with such tasks as
  vacuuming corridors. In such situations, keep the
  cord close to the wall and post caution signs in
  the work area. If the appliance will be
  stationary and in use for a lengthy period, tape
  the cord to the floor and place caution signs
  over the taped cord.
• Extension cords are sometimes required
  particularly when an electric outlet is not
  located near the work areas. Extension cords
  should be inspected for exposed wire before use
  just like any other electrical cord.

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• There are many types of extension cords not all
  are acceptable for use in a hospitality
  operation. The local fire department can pinpoint
  which types of cords meet the local fire codes
  and regulations.
• When cleaning guestrooms, room attendants should
  check electric lamps, appliances, and other
  fixtures for frayed wires, loose connections and
  loose plugs. Exposed electrical wire may result
  in shock, injury, or even death when touched.
  Outlet and switch covers should be checked to
  ensure that they are covered properly and not
  cracked or broken. If any of these conditions are
  found, the room attendant should not attempt to
  fix them, rather, potential problems should be
  reported to the appropriate housekeeping
  supervisor or to the maintenance.

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Chemicals

• Many housekeeping employees are exposed to
  dangerous chemicals in their daily work routines.
  These chemicals are powerful cleaners, and, when
  used properly with proper protective gear, are
  relatively harmless. However, when used
  improperly, these same helpful chemicals can
  cause nausea, vomiting, skin rashes, cancer,
  blindness, and even death.

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• Chemicals are used to clean all areas of a
  lodging property including bathrooms, kitchens
  and floors. Potentially hazardous chemicals are
  also used to kill insects and rodents. Some
  housekeeping situations require employees to
  handle toxic substances to unstop clogs in
  toilets and other plumbing fixtures. Often the
  use of such hazardous and toxic chemicals cannot
  be avoided.

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• Continual training in chemical safety is
  necessary for two reasons First, misused
  chemicals can cause serious injury in a short
  period. Second, new employees especially in
  properties with high employee turnover need to
  be trained immediately.

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Handling Chemicals Safely

• Read the labels and the material safety data
  sheet.
• Wear personal protective equipment like goggles
  and hand gloves for protection from spills and
  splashes.
• To use the chemical correctly, follow the
  direction of the label.
• Use only one chemical for its intended purpose.
• Be sure the correct chemical goes in a properly
  labeled container when refilling spray bottles.

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• Cap of bottles/ containers should be tight and
  the broken nozzles must be replaced to prevent
  drips.
• Never mix chemicals the result can be potentially
  deadly like fumes created by mixing bleach with
  ammonia.
• Use the right amount of chemicals. Excessive
  amount may damage surfaces.
• If a chemical spills, block the surface. A minor
  spill can be cleaned up. If not sure of how to
  clean up a spill, ask the supervisor.

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• If a chemical spill blocks your skin, rinse as
  directed in the material safety data sheet
• If your eyes are exposed and contaminated by a
  spill, rinse it with a clean water and get
  immediate medical assistance.
• Handle potentially contaminated items as little
  as possible.
• Use proper container for disposal of items.
• Clean contaminated areas.
• Thoroughly wash hands after using chemicals.

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Security

• Security refers to the freedom from fear,
  anxiety, and doubt involving ourselves, as well
  as to the protection and defense against the loss
  or theft of guest, employee, and company property
  and prevention of other emergencies.

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Security Committees

• Security committee should consist of key
  management personnel including departmental
  heads. Supervisors and selected hourly employees
  can also contribute important security
  information and add to the committees
  effectiveness.

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Committee Responsibilities

• Development of security handbook and the design
  of training and awareness programs.
• Monitoring, analyzing, and suggesting solutions
  for returning security problems.
• Maintaining records on such incidents as theft,
  vandalism, and on-site violence.
• Conducting spot security audits and property
  inspections.
• Investigating security incidents.
• Maintain open lines of communication with the
  local police department.

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Theft

• Guest theft most hotels assume that guests will
  take items such as matches, pens, shampoo,
  ashtrays, and sewing kit. For most part, these
  items are provided for the guests convenience
  and are actually a form of advertising used by
  the hotel. However, towels, bathrobes, trash
  bins, and pictures are not part of the marketing
  strategy and are not meant to be taken by guests.
  When these items turn up missing, it can add up
  to a large expense for a hospitality operation.

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• To reduce the theft of these items, some
  properties keep count of the number of amenities
  inside the room. When the guest request for
  additional item, it is noted at the front desk.
  The room attendant, too, notes how many items are
  in the room, when cleaning the next day. The room
  attendants ability to spot missing item may
  allow the hotel time to charge the guest for
  items that have been taken.

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• Another strategy, some hotels place items such as
  towels, bathrobes, and leather stationery folders
  and the like are on sale in their gift shops.
  This may reduce the likelihood of theft since
  guests have the option of purchasing these items.
  Also, having these items on sale helps set a
  standard price that can be levied against guests
  for a missing item.

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Other helpful ideas to reduce guest theft

• Use as few monogrammed items as possible.
• Keep storage rooms closed and locked
• Affix or bolt guestroom items and fixtures to
  appropriate surfaces.
• Secure windows.

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• Employee theft it is up to the management to set
  the standards for reducing employee theft and
  to act as a good example. A manager who takes
  hotel steaks home to barbeque will not be
  effective when asking employees not to steal
  food, linen, and other hotel property. Management
  should also detail explicit rules and regulations
  concerning employee theft. The employee handbook
  should spell out the consequences of stealing
  hotel property.

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• Managers should screen applicants before making a
  job offer. A through background check should be
  conducted, including a check for any criminal
  convictions. Before asking any questions or
  making inquiries, check local laws to ensure that
  the selected screening techniques are not illegal
  or prohibited.

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• Good inventory control procedures can also help
  control theft. Detailed records that note any
  unusual, or unexplained fluctuations should be
  kept of all items in stock.
• It is a good practice to conduct a monthly
  inventory of all housekeeping supplies including
  toilet paper, amenities, and linens. If the items
  in storage do not match the usage rate, or if too
  little stock is on the shelve, it may be an
  indication of employee theft. Employees should be
  aware of the results of monthly inventories
  especially when shortages are discovered.

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• In addition to keeping records of items in stock,
  records should be kept of stolen or missing
  items- including those from guestrooms. The
  record should include the name of the room
  attendant and any other hotel employees who had
  access to the room.
• Keep all storeroom doors locked. Storerooms
  should be equipped with automatic closing and
  locking devices. Locks on storerooms should be
  changed periodically to reduce the opportunity of
  theft.

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• Management should designate employee entrances
  and exits. These entrances should be
  well-lighted, adequately secured, and provided
  with round-the-clock security. Employee entrance
  may include a security staff office which
  monitors arriving and departing employees.
• Employees should know what items they may bring
  onto or remove from the property. Management may
  establish a claim-checking system for bringing
  items onto the premises and a parcel-pass system
  for taking items off the premises. If an employee
  has permission to remove hotel property, he/she
  should be issued a signed permit from the
  supervisor or an appropriate manager before doing
  so.

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• Restricting employee parking to a carefully
  selected area can also help control losses.
  Keeping the area well-lighted reduces the
  temptation to steal and also makes the lot safer
  for employees who leave work after dark. The
  employee parking area should not be so close to
  the building that it allows employees to easily
  and quickly transfer stolen property to their
  cars.
• If the hotel is large or has a very high turnover
  rate, employee are less likely to know their
  fellow workers. In such cases, identification
  badges may be required to prevent strangers who
  pose as employees to gain admittance to the
  property.

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Bomb Treats

• Housekeeping procedures for handling bomb treats
  should be part of the propertys security manual.
  Housekeepings role usually consists of helping
  in the search for any suspicious objects that
  could be bombs.
• Where and how the search is conducted will depend
  on the way the property received the bomb threat.
  Information from the caller or letter may give
  clues on where personnel should search and on
  what type of bomb or object to look for.

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• Searches often include stairways, closets,
  ashtrays, trash containers, elevators, exit
  areas, and window sills. It may be helpful to
  take a flashlight to inspect areas with little
  light.
• Search team employees look for objects that are
  normally not found in an area. Housekeeping
  personnel have an advantage since their daily
  routines promote familiarity with many hotel
  areas. If a suspicious looking object is found,
  it should not be touched or moved notify the
  person in charge of the search team or an
  appropriate supervisor immediately.

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• Notification is best done face-to-face or over
  the telephone. Avoid using radios, walkie-
  talkies, or beepers. Some bomb devices are
  sensitive to these sound waves and may go off.
• If nothing is found after completing the search,
  all teams should regroup in a designated area. An
  all-clear sign should be given after all search
  procedures have been performed and management is
  satisfied that the guests, employees, and
  property are not under by real threat.

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• Quite often, guests are not notified when bomb
  threats are received. This is because many bomb
  threats are just that threats. However, bomb
  threat emergency procedures should still be
  followed just in case it is a real emergency.
  Generally, these procedures do not include
  notifying guests until a search is completed. If
  a guest does ask an employee what he/she is doing
  during a search, the employee should respond in a
  way that does not arouse unnecessary suspicion or
  fear.

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• The safety and security manual should include
  evacuation plans in case a bomb should actually
  be found or explode on the premises. It should
  also include provisions for emergency medical
  services. In these instances, housekeeping
  employees should follow procedures to assist in
  rescue efforts. The local police should be
  notified of all bomb threats. If police respond
  to such calls, the hotel should follow the
  directions laid out by police personnel.

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Fires

• Fires are grouped into four classifications based
  on the different products of combustion. Many
  hotel fires are fueled by a combination of
  combustibles. It is very likely that a fire
  started by Class A combustibles could grow to
  include Class B and C materials.
• Fires start for many reasons. Some fires may be
  caused by an accident or mechanical malfunction.
  Others may be the result of arson.

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Mission

• To save lives and property

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Fire Behavior

• Burning, also called combustion, is a simple
  chemical reaction. It is described as a rapid,
  persistent chemical change that releases heat and
  light and is accompanied by flame, especially the
  exothermic oxidation of a combustible substance.

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Accident Prevention

• An accident can be defined as the result of a
  series of events and conditions that lead to an
  unsafe situation resulting in injury and/or
  property damage.
• Accident chain, a series of events and conditions
  that can lead to an accident.
• Classifications
• Environment
• Human factors
• Equipment
• Event
• Injury

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Environment

• Included here are physical surroundings such as
  weather, surface conditions, access, lighting,
  and physical barriers.

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Human Factors

• This includes human and social behaviors,
  training (lack of training), fatigue, fitness,
  and attitudes.

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Equipment

• Included here are apparatus, maintenance, and
  serviceability, proper application, and equipment
  limitations.

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Event

• The event is the intersection of the foregoing
  components. Something or someone had to bring
  those components together in such a way to create
  the unsafe situation.

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Injury

• Deals with the actual injury (or property damage)
  associated with the accident. A near miss or
  close call is an accident without injury or
  physical damage.

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Fire Safety Rules and Principles

• When you discover a fire, call out your
  discovery, sound the fire alarm and summon help.
• Never pass the fire to get an extinguisher. A
  dead-end passageway could trap you.
• If you must enter a room to combat the fire, keep
  an escape path open. Never let the fire to get
  between you and the door.
• If you enter a room and your attack with a
  portable extinguisher fails, get out immediately.
  Close the door to confine the fire. Your
  knowledge of the situation will aid those
  responding.

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• Fight the fire with the wind or the wind coming
  from your back.
• Never use and direct a solid stream of water on
  liquid fire as it will cause splashes and make
  the fire more difficult to handle.
• Never use foam and water on electrical fire, as
  this will cause electrocution.
• When entering an enclosed space, see to it that
  the space is gas-free and with sufficient oxygen.
• Regular training and drills are very necessary so
  that each member learns his duties and the order
  in which they must perform.

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• To be successful in firefighting, adequate
  preparation is very much required. Well-planned
  actions for every emergency will surely achieve
  firefighting operations safely, efficiently and
  effectively.
• One of the priorities that should be given due
  attention is the escape route. Be curious enough
  to know all the shortest possible ways to escape
  from a fire zone to a safe place in order not to
  be trapped.
• Smoke is a visible product of fire that aids to
  the problem of breathing. Rooms filled with thick
  smoke, there will be great possibility of
  suffocation because oxygen content of the room
  will be reduced to a minimum.

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Safe Practices

• Smoke only at the designated area.
• Raise the fire alarm promptly upon discovery of a
  fire.
• Know how to extinguish fire correctly with the
  use of portable extinguishers and other methods.
• Know how to recognize fire hazards and to take
  the necessary steps to prevent fire.

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Fire Triangle and Tetrahedron

• The combustion process was once depicted as a
  triangle with three sides. Each side represented
  as essential ingredient for fire
• Heat
• Fuel
• Oxygen
• As researched, it became evident that a fourth
  ingredient was necessary. That fourth element was
  the actual chemical combustion. Thus the name
  fire tetrahedron

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The Burning Process

• The process of burning occurs in clearly defined
  stages
• Ignition
• Growth
• Fully developed
• Decay

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Growth Stage

• From the point of ignition, fire begins to grow.
• Starting out as a spark or a small flame, other
  combustibles heat up, liberate flammable gases,
  and ignite, spreading the chain reaction to other
  flammables and resulting in an increase in size.

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Several factors in the growth of fire

• Oxygen supply the amount of oxygen will have a
  direct effect on the speed of growth and the size
  of the fire.
• Fuel size of the fire will naturally depend on
  the amount of fuel available to burn.
• Container size in a structure, the container
  would be the surrounding walls and obstructions.
  A large container would permit dissipation of
  heat and slow the growth of fire.
• Insulation heat that is radiated back into
  unburned areas will accelerate growth.

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Fully Developed Stage

• This stage is recognized as the point in which
  all contents within the perimeter of the fires
  boundaries are burning.

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Decay Stage

• When the point at which all fuel has been
  consumed is reached, the fire will begin to
  diminish in size.
• Ultimately, the fire will extinguish itself when
  the fuel supply is exhausted.

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Modes of Heat Transfer

• Heat is a by-product of combustion that is of
  significant importance to the fire fighter.
• The three modes by which heat transfers its
  energy from one substance to another are through
• Conduction
• Convection
• Radiation

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Conduction

• When a hot object transfer its heat, conduction
  has taken place.
• The transfer could be to another object or to
  another portion of the same object.

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Convection

• Air that is hotter than its surroundings rises,
  air that is cooler than its surroundings sinks.

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Radiation

• When combustion occurs, light is produced. Light
  travels by way of light waves.
• These light waves range from ultraviolet to
  infrared.
• Fire produces infrared light waves, and with
  enough concentration, can permit fire to jump
  from the source to a distant object, heat it up
  again, and if intense enough, cause it to ignite.

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Classes of Fire

• Class A type made up of ordinary combustibles
  such as cellulose, rubber, or plastic.
  Combustibles such as paper, wood, cloth, rubber
  and other organic solids including petro-chemical
  solids (plastics) make up this class.
• Class B type are fueled by liquids, gases, or
  grease-type fuels. Oil, gasoline, alcohol, and
  other liquids are more common types found in this
  class of fuel.

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• Class C type are basically fueled by
  electricity. In this case, the electricity is
  actually the heat source that propagates the fire
  and often communicates to other fuels of the
  class A or B type to sustain the burning process.
• Class D type a less common fire type, is fueled
  by metals. A particular class of heavy metals,
  which can be identified on the periodic table of
  the elements and found mostly in the alkali metal
  group, will burn. Most metals in the group are
  magnesium, titanium, zirconium, sodium, and
  potassium, thorium, plutonium, hafnium, lithium,
  zinc, uranium, and calcium.

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Fire Extinguishment

• Class A fire, is extinguished by cooling the
  fire. The application of water cools the fire by
  absorbing as water is converted to steam. When
  enough of the heat is removed, the temperature of
  the fire is lowered below the ignition
  temperature of the substance and thereby
  collapses the fire pyramid.
• Class B fires, the application of smothering
  agent is used to prevent oxygen from getting to
  the fuel and propagating the chain reaction of
  fire by removing the oxygen leg of the fire
  pyramid. In this case, the fire collapses due to
  a lack of oxygen.

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• Class C fires, fueled by electricity, is overcome
  by removal of the flow of electric current. In
  this case, the removal of fuel, electricity, is
  the action taken to break down the fire pyramid
  and put the fire out.
• Class D fire, combustible heavy metals differ
  somewhat in their reactions under fire. In some
  cases, the mere presence of water will cause a
  violent reaction, releasing heat and brilliant
  light. In other cases, the mere presence of air
  will cause the reaction. Each metals
  characteristics should be evaluated on its own
  merits.

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Fire Extinguisher classification symbols

• Classes of fire should be identified primarily to
  determine the type of fire extinguisher that
  would be used.
• Fire extinguisher classification symbols are
  displayed by shape, color and letter for
  flexibility of the user for better recognition,
  identification and utilization.

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How to use fire extinguishers?

• P ull the pin
• This unlocks the operating lever and allows you
  to discharge the extinguisher.
• A im the base of the flame
• Point the extinguisher nozzle of hose at the
  base of the flame
• S queeze the lever
• This discharge the extinguishing agent.
  Releasing the lever will stop the discharge
• S weep from side to side
• Moving carefully toward the fire keep the
  extinguisher aimed at the base of the flame
  and sweep back and forth until the flames
  appear to be out.

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Personal Protective Equipment

• Helmet
• Goggles
• SCBA (Self-Contained Breathing Apparatus)
• Coat and pants
• Boots
• Hood
• Gloves
• Radio
• Flashlight
• PASS Device (Personal Alert Safety System)
• Pocket tools

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Full structural protective system
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Four Main Types of Automatic Fire Detectors

• Smoke detectors all fire emits smoke and gases,
  often long before open flames are visible. The
  smoke detector can therefore be activated before
  the actual outbreak of a fire.
• Flame detectors the flame detector is activated
  when it is hit by the varying infrared or
  ultraviolet rays from the flames.
• Heat detectors (thermal contact) is, as the
  name implies, affected by heat. The alarm is
  usually activated when the room temperature rises
  to about 70oC.
• Differential detectors is activated by an
  abnormally rapid rise in room temperature, e.g.
  3oC in 20 seconds.

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Key Control

• Proper key control procedures are important for
  guest security and privacy. Key control also
  protects the property by reducing the possibility
  of guest and property theft. Housekeeping is
  primarily concerned with four categories of keys
• Emergency key
• Master key
• Storeroom key
• Guestroom key

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• Emergency keys open all doors in the property
  even those that guests have double locked. These
  keys should be kept in a secure place. Some
  properties also keep an emergency key off the
  premises. Distribution and use should occur only
  in emergency situations such as a fire or when a
  guest or employee is locked in a room and needs
  immediate assistance. Most housekeeping personnel
  do not use emergency keys on a day-to-day basis.

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• Master key also open more than one guestroom.
  Master keys are separated into three levels of
  access. The highest level is the grand master.
  This key opens every hotel room and, many times,
  all housekeeping storage rooms. If the guest has
  turned the dead bolt, master keys will not open
  the door. Master keys can be used in emergency
  situations when it is vital for an employee to
  enter some or all areas of a hotel. Master keys
  are kept at the front desk for such emergency
  purposes.

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• The next level of master key is the section
  master. This type of master key opens rooms in
  one area of a hotel. An inspector may be issued
  more that one key of this type because he/she may
  be required to inspect the work of more than one
  room attendant.
• The lowest level of master key is the floor key.
  Generally, a room attendant is given this key to
  open the rooms he/she is assigned to clean. If
  the employee has rooms to clean on more than one
  floor or area, he/she may need more than one
  floor key. Floor keys typically open the
  storeroom for that floor unless the room is
  specially keyed or is accessed by another master
  key.

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• Guestroom key are those keys distributed to
  guests. This type of key opens a single guestroom
  and, in some cases, other locked areas such as
  the pool. Guestroom keys are stored at the front
  desk when not in use.

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Key Control Procedures

• A log can be used to monitor the distribution of
  master keys. This log should include the date,
  time and the name of the person who signed for a
  particular key. Every time an employee receives
  or returns a master key, he/she should be
  required to initial or sign the log. The person
  issuing the key should also initial or sign the
  log for each master key transaction. In large
  properties, the linen room attendant distributes
  and secures the keys for the room attendants. At
  smaller properties, the executive housekeeper or
  the front desk may assume this function.

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• Employees issued keys should keep the keys on
  their person at all times. Key belts, wrist
  bands, or neck chains are recommended devices for
  keeping track of master keys. Master keys should
  never be left on top of a housekeeping cart, in a
  guestroom or in an unsecured area. An employee
  should never loan the key to a guest or to
  another employee.
• The room attendant who signed for the master key
  is the employee who is responsible for it and
  should never leave the property.

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• Finally, a room attendant should never use a
  master key to open a room for a guest. If a guest
  asks an employee to unlock a room, the employee
  should politely explain the hotels policy and
  direct the guest to the front desk.
• Room attendants are also responsible for
  retrieving guestroom keys if the guest leaves the
  key in the room. Many hotels provide key lock
  boxes on the room attendants cart to store
  guestroom keys. If no lock box is available, room
  keys should be kept in a secured area not on
  top of the cart until returned to the front
  desk. If a room attendant finds a room key in the
  hallway or public area, the front desk should be
  notified immediately. The key should be returned
  to the front desk or placed in the lock box.

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Lost and Found

• Many times, the housekeeping department handles
  the lost and found function. Lost and found items
  should be stored in an area that is secure and
  has limited access. One employee per shift should
  be assigned to handle the lost and found as part
  of his/her job.
• In large hotels, the linen room clerk may handle
  the lost and found procedures. In smaller
  properties, the task may be delegated to the
  executive housekeeper or front desk personnel.
  When an employee finds an item left behind by a
  guest, he/ she should immediately turn it over to
  the lost and found. In no instance should lost
  and found items be left in an unsecured spot such
  as on top of a room attendants cart.

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• Items should be tagged, logged, and secured after
  they have been turned over to the lost and found.
  Tags may be numbered or used to identify the
  item. A log should be used to record the date,
  time, where the item was found, and by whom. The
  log should also have space to record if and when
  the item was recovered by it owner.
• All lost ad found property should be kept for at
  least 90 days. If items are not claimed after 90
  days, it is up to the management to decide how to
  dispose of the items properly. Many hotels donate
  unclaimed lost and found items to local
  charities. It is important to ensure that the
  lost and found policy of the hotel complies with
  local laws.

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Guestroom Cleaning

• Security in guestroom areas is important to
  maintain for the safety of the guests and
  employees. Room attendants should respect guest
  property and should not open guest luggage or
  packages, snoop in dresser drawers or closets.
  Some hotels even have a policy that forbids room
  attendants to move guest property. In these
  instances, room attendants are instructed to
  clean around guest objects.

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• Since guest sometimes hide valuables and
  belongings in pillowcases or between mattresses,
  room attendants must be extra careful when
  removing linens. Other favorite hiding places for
  guest valuables include the top of closets and
  under lamps. If room attendants notice any of the
  following while cleaning, they should immediately
  contact their supervisor, security, or the front
  desk
• Guns or weapons of any kind
• Controlled substances or drugs
• Unauthorized cooking or unsafe electrical
  appliances
• Foul odors
• Unauthorized pets
• Ill guests
• Large amounts of cash or valuable jewelry

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• When cleaning, the room attendant should always
  keep the door open and the cart rolled in front
  of the entrance to block access from the outside.
  If a guest wants to enter the room while the
  attendant is cleaning, the attendant should
  politely ask the guest his/her name and ask to
  see a room key. This ensures that the room being
  cleaned is that the guests room. If the guest
  does not have a key, the attendant should tell
  him/her to contact the front desk. A guest should
  never be allowed to enter a room just to look
  around. Again, the attendant should explain that
  this if the hotels policy and is enforced for
  the guests safety and security.

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• A room should never be left unattended with the
  door open. If an employee must leave the room
  while cleaning, he/she should lock the door on
  the way out. This procedure should be followed
  even if the employee is out of the room for only
  a few minutes.
• After cleaning the room, all windows and sliding
  glass doors should be locked. The guestroom door
  should also be checked to see that it is locked.

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• Unfortunately, guests often point the finger at
  the room attendant if an item comes up missing
  from the guestroom.
• This is just one more reason for room attendants
  to be considerate of guest property and to
  protect the guests room for many possible theft.
  For most part, an employee who is alert and
  careful can contribute to the overall guests
  safe and trouble-free stay.