Hospitality Pandemic Pevention & Management

Hospitality Pandemic Pevention & Management

Introduction

The 2 days program shall be an elaborated detail specifically made for hotels and resorts operations in line with prevention and control measures of the pandemic. It is designed in line with all relevant requirements of the Government of Malaysia through its respective bodies such as the Ministry of Health (MOH), National Security Council (NSC), Department of Safety & Health (DOSH) and by the guidelines of the Malaysian Association of Hotels (MAH), in maintaining a safe hotel to work and stay. The program ends with an evaluation and assessment.

Supported by the Ministry of Tourism, Arts and Culture (MOTAC), the program prepares participating hotels and resorts in obtaining certification towards ‘CLEAN & SAFE MALAYSIA’, a first ever industry-wide hygiene and safety label in the country, a bid to restore tourist confidence shaken by the pandemic. MAH has appointed Bureau Veritas Malaysia (BVM) as its independent auditor and certification body.

This will be a benchmark of hygiene and safety standards for the hotel industry of Malaysia.

WHO SHOULD ATTEND

-General Managers
-Excoms/Department Head
-Executive Chef/Exec. Sous Chefs/Sous Chefs -Learning and Development Managers
-Mid Managers/Supervisors – All Departments

Organization

MAH Training & Education Center

Outcome

At the end of this program, participants will be able to:

- Prepare hotels and resorts for CLEAN & SAFE MALAYSIA certification, a BVM accredition supported by MOTAC
- Re-opening readiness - coordinating people, equipment and methods
- Effective prevention and infection control of communicable diseases in order to safeguard the health of the hotel guests and staff
- To uphold the reputation of MALAYSIA as a world-class destination to overseas and local tourists, it is incumbent on every hotel staff to learn how to prevent communicable diseases
- To define roles and responsibilities of respective departments in maintaining health and safety, by execution of infection control and preventive measures

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No	Topic	Topic Description
1	General Overview	The Pandemic Impact on the Tourism Industry Surviving Covid-19 – by MAH Contingency Plan towards Recovery – by MAH Infection Control and Preventive Measures – The Malaysian Government (NSC/MOH/DOSH) Recovery and Business Continuity Program – ‘CLEAN &SAFE MALAYSIA’
2	Principles Of Prevention And Control Of Communicable Disease	Principles of prevention and control of communicable disease Chain of Infection Infection Control measures – standard precautions Personal Protective Equipment – protection against infectious substances General Hygiene practices – Hand/Respiratory/Environmental
3	Clean & Safe Malaysia Hotel Certification	Understanding the need for certification The role of the Ministry of Tourism, Art and Culture - MOTAC The role of Malaysia Association of Hotels – MAH Auditing and verification towards certification – Bureau Veritas Malaysia (BVM)
4	General Cleaning	Cleaning Agent Disinfection of Common Facilities/additional requirements Receiving and Stores Laundry Meeting Rooms/Ballroom or Facilities Disinfection of Guest Rooms/additional requirements Guest rooms disinfection with Ultraviolet (UV) lamps. Hotel vehicles – Buggy for Guest and food delivery/Airport transfers – Limo Clinical waste – Face mask/Apron/gloves disposal method Check-Out Rooms Documentation – records
5	Employees	Screening of employees/thermal body temperatures/health & travel declaration Personal Hygiene/additional requirements Documentation – records
6	Third Party & Other Associates	Screening – Less or more than 4 hours entry/thermal body temperatures/health & travel declaration Documentation – records
7	Guests - Rooms / F&B and Events	General Controls – Crowd/Queue/Seating/Interaction Management In-room-dining/room service procedures. Staff cafeteria Crowd Capacity, Distancing, thermal body temperatures/health & travel declaration Other services – Bell/Valet/Prayer room/Shuttle/Gymnasium/Swimming pool/massage & beauty centre/childcare centre/Sports & recreation/Public area washrooms Food Safety Management System – FSMS procedures Engineering – Ventilation system preventive maintenance Documentation – record
8	Management & Documentation - Logs & Records	Person in Charge – with defined roles and responsibility. Implementation/Enforcement Emergency Response Team 24/7 – crises management and first response Human Resources – staff welfare/handling confirmed staff related cases Sales/Marketing and Communication – review/relook bookings, loyalty programs Procedures and support documents – Records/formats Record keeping – Duration of maintenance
9	Suspected Cases – Standard Response Procedures	Screening – procedure & flow-chart Managing unwell staff – procedure & flow-chart Isolation Bay/Room/Booth Isolation – To ensure exposure is limited for unwell staff and other employees. PPE and Emergency kit – Complying with legal requirements Managing unwell staff /outside workplace – procedure & flow-chart Contact tracing – procedure & flow-chart Periodic Drills
10	Course Assessment & Evaluation	Questionnaire-based

Expert

Danial Yong

DANIAL YONG is an Assistant Professor with UCSI University Malaysia, a Certified HRDF Trainer in Hospitality Programmes and Certified Instructor/Internal Assessor for Ministry of Human Resources. He holds Masters in International Hospitality Management from UCSI University Malaysia, Bachelor’s in Hospitality and Tourism Management from Taylor’s University College, Kuala Lumpur.& Certificate in Wine Education from Spirit & Wine Education Trust UK. His career in the hospitality and academic industry has spanned over 29 years with solid F&B background, was associated with Holiday Inn Damai Beach Resort, Sarawak, Resort World Bhd, Pahang, Mines Beach Resort, Selangor. Passionate with learning development, he has developed many training modules for hotels and restaurants in Malaysia. His professional expertise allows him to provide consultancy to new establishments.

Dr. Balasundram Balan

Balasundram Balan Principal Consultant and founder of SAIMATRIX, an HRDF certified training provider company. Engaged in training and consultancy with auditing expertise in areas of Engineering, Occupational Safety and Health, Fire Life Safety, Food Safety Management System and Environment Management since year 2000. With prior experience and exposure in chemical processing plants, stepped into the hospitality industry where his experience as an Engineer was utilized for Shangri-La hotels and resort pre-openings in India, Republic of Maldives, Indonesia, Sultanate of Oman, France and Malaysia. Has been assigned for further skill enhancement in the Philippines, Hong Kong and China. Have taken key roles in the implementation process of ISO 14001:2004 and OHSAS 18001:2007 with exceptional experience in establishment of the systems. Currently associated with locally established premier hotels and resorts as a visiting consultant, trainer/coach in establishing performance standards on targeted objectives and goals