PEST CONTROL

Standard :

Guest don’t like to see or know of any insects, pests and animals in the hotel. The hotel have to be clean and pest free.

Why is this task important for you and our guests?

Answers: 

1. I understand the importance and concerns from our guests.

2. I can show my professionalism.

3. I know this has impact on the guest impression and the image of the hotel

4. I can increase the GSI score.

5. Pests carry disease.  If guests feel there are pests or see pests they feel the hotel is unhygienic and will very likely tell their friends.

STEPS	HOW/ STANDARDS	TRAINING QUESTIONS
Front -of- House	Keep floors, walls, bedding, beds and storeroom clean. Keep all wooden surfaces dusted, polished and protected with oil, wax or varnish.  Keep rooms well ventilated and dry. Keep carpets and upholstered furniture free from dust and debris. Clean and clear ash urns, garbage and litter bins daily.	Why do I need to clean all this? Does this help to avoid pest?
Back-of- House	Ensure all windows are closed properly. Close drainage holes in bathroom areas securely. Remove possible breeding and nesting areas, e.g. books and newspaper storage. Regularly and thoroughly clean and spray disinfectant in all garbage containers. Ensure garbage containers have tight fitting lids Ensure drains into sewers are efficiently trapped.	Why do I need to close all windows? Why do I need to disinfect?
Reporting	Any sighting of pests by any staff must be reported to the House keeping office immediately. Housekeeping Coordinator records in the Pest Control Logbook with the following information;  Date Location Type of pest Reported by Action by Attended by and remarks. Housekeeping coordinator informs the Pest Control Attendant to treat the area on the same day.	Why do I need to report this immediately? What is important to remark?
Monthly treatment - guest rooms	A memo will be sent out a week in advance to inform all departments of the pest control schedule. When spraying and fumigating the guest rooms, an Attendant is assigned to follow the Pest Control Contractor with a room checklist. Ensure that the chemical is sprayed into    the drainage. Attendant must record all DND rooms and whether any guest has refused treatment. All these rooms will be treated the next day if possible. The corridor is sprayed and   fumigated     including the riser and fire extinguisher boxes.  Note: A riser key is issued to the Housekeeping Department. The areas involved are to prepare and remove or cover food-stuff or crockery, to enable the pest control team to carry out the treatment effectively.	Why do I need to do this 1 week prior to action? Why do we not inform the guest? Why does the Exec. Office need to authorize? Why do we need to follow with a check list? Why do I have to ensure this is done properly? Can I not enter the DND room in this case?  Why is it important to spray the fire extinguisher boxes? Are this very dangerous area?
F&B outlets, Kitchen and Back-of-House	Fogging in kitchen area should be done half yearly. Exterior fogging and spraying is carried out weekly.

Now ask the team to practice the task from start to end to test competency.

Summary questions:

1. Give me 5 examples of Front of House cleanliness.

2. Give me 5 examples of Back of House cleanliness.

3. Why should you always be on the lookout for pests? What do you if you see pests? What is entered in the Housekeeping log?

4. How frequently are guest rooms controlled for pests? Why don’t we tell the guests? 

5. How many times do we treat the F&B outlets, Back of House and the Kitchen?