In the world hotel fund, there are two main groups of hotels: for permanent residence and for temporary residence. In turn, they are subdivided into: 1) transit hotels serving any contingent in the conditions of a short stopover; 2) business hotels serving persons on business trips and business trips; 3) hotels for recreation (tourist, resort, etc.). For all these hotels, general mandatory requirements have been developed for the period of temporary residence of customers, the availability of conditions for accommodation, meals, consumer services, as well as specific requirements due to the need to satisfy customers, taking into account their requests.

Depending on the purpose of the hotels, the characteristics of the categories of tourists served and some other factors, there are such types of hotels as a motel, a camping, a rotel, a flotel, a boat, a tourist base, a tourist shelter.

Consider the following types of hotels in more detail:

Aquatel is a stationary ship taken out of service as a vehicle and used as a hotel.

An apart-hotel is a hotel consisting of apartments, the price of which does not depend on the number of guests staying in it. Designed for self-service, including self-catering by guests of food, therefore, kitchens with the necessary equipment are required in the rooms. In Europe, a kind of apart-hotel has developed - "anonymous boarding house" - a form that allows apartment owners to conclude an agreement with an agency for the delivery of their living space - one of the apartments of an ordinary residential building. A small private house can also be offered as an "anonymous boarding house"; sometimes the owner of the house rents out several rooms, while the rest are occupied by his family.

The tourist base is a tourist complex located on a route with active modes of movement, which includes premises for active recreation of tourists. Usually accepts tourists who hike with active modes of movement: mountain, water, ski, hiking. As a rule, tourist camps are located in picturesque places, in gorges, at the edge of a forest, etc.

Business hotel is a specialized hotel for serving businessmen. The first business hotel was opened in 1908 in Buffalo (USA) by Ellsworth M. Statler under the name "BUFFALO STATLER" and provided businessmen with the maximum amenities for that time: the presence of individual door locks, plumbing, toilet rooms, switches at the doors, bathrooms in each room, free morning newspaper. The fastest growing business hotels began to develop in the 1920s. It was at this time that the world's largest hotel "STEFENS" was built (1927), later renamed "CONROD HILTON" and marked the beginning of the Conrod Hilton empire in the hotel business.

Botel - a small hotel on the water, which can be used as a suitably equipped boat.

A bungalow is a small structure made of lightweight materials used to accommodate tourists. Widespread in international youth tourism centers.

The most primitive accommodation facilities in the world are the so-called guest houses, where the only service is provided - accommodation.

Congress Hotel is a hotel specializing in receiving and serving guests of congresses and exhibitions.

Resort hotel - a hotel specializing in receiving and servicing tourists who have arrived at a given place for the purpose of rest and recreation. Its concept includes the provision of accommodations and additional amenities to cater for individuals, families and group travelers arriving on Sundays and vacations. In recent years, many resort hotels have begun to pay attention to congress and business tourism, which are the second and third largest market segments, in order to even out occupancy during the off-season.

The resort hotel is a city hotel with a special material base for guests' recreation: recreational centers with exercise equipment, swimming pools, as well as direct links with tennis and swimming sports clubs.

The resort hotel congressnaya is a hospitality company that considers its main clients to be companies whose participants combine participation in congresses with recreation. In addition to meeting rooms and specialized equipment, it may have its own golf courses, ski slopes, etc., as well as a dedicated leisure service.

Dacha is the second recreational dwelling owned by a private person and used by him for recreation. The first dachas appeared in Russia at the end of the 19th century, they were concentrated along the railways - the main transport artery used by summer residents on pendulum trips from the city to the dacha and back. The cottage is mainly used in summer and is family oriented.

Inn courtyard - the oldest enterprises in the hospitality industry. Known since the 1st century. BC NS. (The Roman Empire). They were located along the main roads to serve traveling officials and merchants, and then pilgrims. Basic services: accommodation and meals.

An ecological village is a socially organized territory that provides recreation in its natural environment using traditional means of accommodation (hut) and food in Russia. In Russia, it is planned to create an ecological village under the auspices of the WTO in the Galichesky district of the Kostroma region.

The ecological village provides natural behavior of tourists, observation of domestic animals, and other elements of the agro-recreation complex.

Camping - a camp for auto, motorcycle, bicycle tourists, usually located in the countryside, sometimes not far from the motel. Camping campers are provided with places to stay, often in tents or summer cottages, equipped with kitchens for individual cooking and some basic amenities.

Motel is a hotel located near the road. A roadside hotel, in which, in addition to comfortable rooms, car tourists are provided with parking places for cars with appropriate service. A motel is a self-catering accommodation facility adapted for family accommodation and family service, without having to pay for the full range of services, as hotels offer. Thus, motels offer a limited set of services at lower prices than hotels.

The first motels appeared in the United States in the 50s. XX century, when Kem-mono Wilson built one of the first hotels for motorists - the HOLIDAY INN. In the early 90s. the share of US motel accommodations was 38%.

A hotel is a traditional type of hotel enterprise, usually located in a large city or significant recreational area, with a large staff of staff, providing a wide range of additional services and a high level of comfort. The largest hotel in the world - "Ambassador City Jomtien" is located in Pattaya, Thailand. It has 5,100 rooms.

The boarding house is an accommodation company that has become widespread in world practice. Accommodation in a guesthouse is much cheaper than in conventional hotels. It does not fall under the category of stardom, since it is not obliged to comply with the standards, it is a free company. A traditional boarding house has a small number of rooms and can usually accommodate up to 10-20 people. Most often it belongs to the same family that serves the guests. Only homemade breakfast is included in the price. The guesthouse is characterized by an atmosphere of cordiality and warmth, which, along with low prices, attracts customers.

Rotel is a mobile hotel, which is a carriage with single or double rooms - sleeping compartments, which also have changing rooms, a shared kitchen and a shared toilet.

Fotel is a floating hotel, a large hotel on the water, a specially equipped vessel. It is sometimes referred to as a "water resort". In addition to comfortable rooms, tourists are provided with a wide range of outdoor activities: swimming pools, a gym, video libraries, water skiing, diving equipment, etc. Such hotels are also equipped with halls for congresses and concerts, libraries, premises for temporary offices and facilities operational communication. Hotels on the water - chartered comfortable ships - have recently been frequently used to organize specialized travel and cruises such as business tours, convention tours, training tours, etc.

Previously, the word "businessman" made the average person imagine a respectable man in a suit driving an expensive car. However, today one-sixth of the country's population is engaged in business. Some trade in the market, others are engaged in large and risky investments. (See How to make money on). This article will focus on the opening of a mini-hotel or hotel, below is an example of a business plan for a hotel for 24 rooms (44 places to stay).

Building for a hotel or hotel

Hospitality: how to open a mini hotel, hotel

Today the hotel business is quite stable and profitable. You can start earning income from the hotel business in any region of the country. It is the safest type of business. An investment in a (mini) hotel or hotel will be a guarantee of permanent income, but only if a knowledgeable person is involved in the hotel.

The creation of a hotel should begin with the choice of premises. It is best to build or buy a suitable building, because renting it for a long time is far from the best idea. (Business ideas for a small town, see). The building on several floors is perfect for creating a small mini-hotel. A well-designed hotel business plan is needed for many purposes:

1. It is used as a ready-made presentation for investors.
2. It is constantly used for internal use as the main management tool.
3. It is needed to determine all costs, risks, "pitfalls". Roughly helps to calculate the future income of the business and its prospects.

Description of the business plan for a three-star hotel with 24 rooms

Purpose of the project: open a 3-star hotel with 44 beds (24 rooms)

Objective of the project: service and accommodation for a comfortable stay of guests of the city, tourists.

Demand: In Russia, the demand for hotel services is constantly growing. There are many reasons for this: the jump in the tourism business in Russia, the increased influx of foreign tourists, the opening of large enterprises jointly with other countries, the holding of exhibitions and seminars throughout the Russian Federation.

Taking into account the deterioration of the quality of the environment, hotels located in clean, untouched corners of nature, far from civilization, are becoming more in demand.

Marketing campaign: To ensure a sufficient number of customers, the hotel will be advertised using printed publications (newspapers, magazines), leaflets with advertising information about the new hotel, and the Internet. Also, agreements will be concluded with several travel agencies to advertise our hotel to tourists.

Hotel production plan

The area of ​​the hotel is 1200 square meters. Includes 24 rooms for accommodation, of which:

• Deluxe rooms - 4 pcs.
• 2-seater - 16 pcs.
• 1-seater - 4 pcs.

The hotel also has entertainment facilities:

• A cafe;
• Restroom;
• Billiards.

The financial side of the hotel business plan

The duration of the calculation period is 2 years (time of construction of the building) plus the time of subsequent operation.

A) The total amount of investments - 18-24 million rubles:

• construction of the building - 800 thousand - 1.2 million rubles.
• arrangement of the territory, construction of a parking lot - 3 million rubles.
• design and pre-design work - 11.4 - 14 million rubles.
• purchase and installation of equipment - 2.8 - 4.8 million rubles.

It is necessary to take into account the possible unplanned expenses.

B) Operating costs will consist of:

• Salaries and transfers to social funds.
• Operating costs.
• Spending on repairs, hotel maintenance.
• Possible tax for the use of the land.

The salary of employees (manager and six to seven employees of the service personnel) will amount to 1.44 million rubles. in year.

Operating costs consist of payments for electricity, water and heat supply. This also includes the purchase of food and detergents, payment for communications, etc. The operating cost will be 800 thousand - 1 million rubles. during the accounting period of the hotel operation.

C) Main sources of income:

• Income from rental of rooms - 6 - 7 million rubles,
• Income from food and drinks 1.4 - 1.8 million rubles.

Additional sources of income:

• Billiards - 100-200 thousand rubles.

The total annual income of the hotel (hotel) will be: 7.7 - 9.5 million rubles

The project will pay off in 5 years, the profitability is 60%. Using discounting in determining the payback period, we can name the figure at 6 years.

The discount rate in a market economy depends on the percentage of the deposit on deposits, however, in practice, more often than not, increased values ​​are used, taking into account the unstable economy and investment risks.

Over time, the scope of hotel services can be significantly expanded by adding several innovations:

• Pool;
• Sauna;
• Summer cafe;
• Playground for children;
• Bowling;
• Massage room.

This example of a hotel business plan will help you open a mini hotel (hotel), as well as take out a bank loan for business. Good luck to you!

Sanitary rules and norms MosSanPiN 2.1.2.043-98

Hygienic requirements for the arrangement, equipment and maintenance of Moscow hotels

(approved by the decree of the Chief State Sanitary Doctor in Moscow)

2.1.2. Design, construction and operation of residential buildings, public utilities, educational institutions, culture, recreation, sports

The Law of the Russian Federation "On the Sanitary and Epidemiological Welfare of the Population":

"Sanitary rules, norms and hygienic standards (hereinafter referred to as sanitary rules) are normative acts that establish criteria for safety and (or) harmlessness for humans, factors of their environment and requirements for ensuring favorable conditions for their life.

Sanitary rules are mandatory for all state bodies and public associations, enterprises and other business entities, organizations and institutions, regardless of their subordination and forms of ownership, by officials and citizens "(Article 3).

"A sanitary offense is an unlawful, guilty (intentional or reckless act (action or inaction) associated with non-compliance with the sanitary legislation of the Russian Federation, including the current sanitary rules) that infringes upon the rights of citizens and the interests of society. Officials and citizens of the Russian Federation who committed a sanitary offense , can be brought to disciplinary, administrative and criminal liability "(Article 27).

I. Normative references

1.1. These sanitary rules (hereinafter referred to as - rules) have been developed and approved on the basis of the Law of the Russian Federation "On the sanitary and epidemiological well-being of the population" dated 04.19.91, as well as the provisions of the following regulatory documents:

1.5. The choice of a land plot for the placement of hotel buildings, projects for linking standard projects, individual and reuse, as well as projects for the reconstruction and re-equipment (redevelopment) of buildings, premises of these facilities are subject to mandatory approval by the state sanitary inspection authorities.

1.6. The opening of newly built, reconstructed, as well as those that have undergone repair and redevelopment of hotel buildings is allowed only with the permission of the sanitary and epidemiological service for the operation of these buildings and premises.

1.7. Hotel activities in Moscow are carried out only on the basis of a license issued by the bodies of the Moscow Licensing Chamber in the prescribed manner.

1.8. Compliance with the safety of services provided during the implementation of hotel activities in Moscow is confirmed by the results of mandatory certification (certificates of conformity), which is carried out in accordance with the established procedure by the certification system GOST R.

1.9. A prerequisite for licensing and certification of hotels is documentary confirmation (availability of conclusions) of the sanitary service, which monitors safety within its competence. The conclusion of the State Sanitary and Epidemiological Supervision Center on compliance with sanitary rules, norms and hygienic standards is a document confirming the compliance of the working conditions of workers and potentially hazardous hotel services to the health of the population with the current sanitary rules, norms and hygienic standards in the hotel.

The conclusion is issued based on the results of a sanitary and epidemiological examination of services potentially hazardous to public health in Moscow hotels, incl. examination of regulatory and technological documentation, sanitary and hygienic examination of working conditions of workers, assessment of the technological process, its impact on the environment and residents, as well as, if necessary, based on the results of laboratory and instrumental control.

1.10. The sanitary service has the right to participate in the inspection control over compliance with the requirements for the certification service, primarily during unscheduled inspections in cases of receipt of information about claims (complaints, reclamations) to the certification service from residents, as well as upon receipt of information from the hotel management about changes in characteristics services, service conditions, technological process, etc.

II. Sanitary requirements for the site

2.1. The area of ​​the site is determined by a design assignment or a project, taking into account the conditions of placement, the nature of the urban environment, the functional composition and the category of the hotel.

2.2. The site should include:

Landscaped areas in front of the entrances to public and residential premises (at the rate of at least 0.2 square meters per resident);

Parking lots;

Temporary parking areas for cars and buses;

Internal driveways, entrances to the main and other entrances to the hotel; entrances to underground garages or parking lots;

A utility area with a passage for freight transport.

2.3. The area of ​​the site for parking one car in parking lots should be no more than 22.5 sq. M.

2.4. On the sites of newly built hotels, individual parking lots for disabled people (at least 3 parking spaces) should be provided, as close as possible to the entrance to the building, and special devices (ramps, lifts) that ensure accessibility for disabled people in public areas of buildings and the hotel territory in accordance with the VCH 62-91.

2.5. In the underground and basement floors of hotels, it is allowed to place parking lots for storage and parking of cars with the condition of placing a non-residential floor between the parking lot and the residential part of the hotel.

III. Sanitary requirements for the layout of hotel buildings

3.1. The hotel (in accordance with GOST R 50645-94) may include the following groups of premises and services:

reception and lobby, residential, cultural and leisure, sports and recreation, medical services, consumer services, catering establishments, trade enterprises, business activities, administration and maintenance services, service premises, built-in and attached enterprises and institutions.

The presence of the first two groups of premises is required. The composition of additional premises is not standardized and is accepted in accordance with the design assignment or with the project.

3.2. The residential group of premises of hotels located in multifunctional buildings, as well as in object hotels, should be functionally and planningly separated and have isolated exits.

3.3. When groups of public premises working for the city are included in the hotel, they should be provided with isolated entrances from the street.

3.4. Newly constructed hotels should, as a rule, provide access and accommodation for wheelchair users. At the same time, it is necessary to provide for a reserve of single and double rooms with appropriate equipment, the width of the aisles and doorways, as well as devices for the movement of disabled people to horizontal and vertical communications.

3.5. Entrances to 4 and 5 star hotels should be equipped with sliding doors with electronic devices.

3.6. Accommodation of living quarters in the basement and basement floors is not allowed. Without natural light, it is not allowed to design apartments, living quarters, office and administrative premises with a constant mode of operation. It is allowed to place office and administrative premises in basements and underground floors, provided that natural lighting is provided with the help of engineering devices (light guides, etc.).

3.7. The group of residential premises includes living rooms, floor service premises, public premises (living rooms, children's rooms, etc.).

3.8. Rooms for the disabled in wheelchairs and for the visually impaired and the blind should preferably be located on the 1st floor.

3.9. All living rooms must have built-in wardrobes for outerwear, linen, luggage, located in the front or living room at a minimum rate of 1 wardrobe (0.60x0.55 m) per resident (replacement of built-in furniture with cabinet furniture is allowed).

3.10. The volume of living quarters of hotels (rooms including the front) must be at least 15 cubic meters per 1 resident.

3.11. It is preferable to design living rooms with an east and (or) west orientation. All hotel rooms must have natural lighting with the illumination of living quarters established by SNiP 23-05 -95, MGSN 2.06 -97 and MGSN 2.05 -97. The insolation time of the rooms is not limited. The numbers oriented to the horizon sector 180-270 must have sun protection devices.

3.12. Floor service rooms should, as a rule, be blocked by providing one block for 30 places in 5-star hotels, for 40 places - 4 stars, 50 places - 3 stars, 60 places - 2 stars.

3.13. Floor service rooms in one and two star hotels may be located across the floor. The minimum composition of the floor service premises can be represented only by the room of the duty personnel. The recommended composition (developed) and area of ​​floor maintenance premises are presented in table N 1.

Premises	Area in sq. m
Duty staff room with built-in premises	10 (16) 5 and 4 stars
Premises of the senior maid (head of the floor management, castellan)
Pantry for dirty linen (in the hotel up to 100 beds can be replaced with wardrobes)
Pantry cleaning equipment
Dirty laundry disassembly area at the laundry chute
Consumer service room
Shoe cleaning room (for hotels of 4 and 5 stars. For hotels of 2 stars and above, special devices for cleaning shoes can be used on the floors or in the lobby)

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

3.15. On the residential floors of hotels of one and two stars, it is allowed to arrange public premises (bars, cafes, canteens, etc.), provided that the residential premises are soundproofed. Placement of public premises adjacent to residential premises is not allowed.

3.16. In the composition of hotels, in accordance with their capacity and category, premises for consumer services and trade should be provided:

Hairdresser - 0.25 sq. m per person residing in hotels for 50-200 beds (provided for hotels of 3-star and higher categories. In 4- and 5-star hotels, a hairdresser-salon should be designed - with a beauty parlor, rooms for massage, manicure and pedicure, etc.

Complex reception center (minor repair of clothes, dry cleaning, washing and ironing, etc.) - 12 sq. m with a capacity of 50-300 seats, 18 sq. m at 301-500 seats

Ticket offices for transport - 3 sq. m per checkout

Ticket offices for theater and other cultural and sporting events - 3 sq. m per checkout

Retail outlets - 3-4 sq. m per kiosk

Shops - by design assignment

The premises for consumer services should, as a rule, be designed as separate ones and placed directly at the hotel lobby.

When trading kiosks for various purposes, auxiliary premises should be provided at the rate of no more than 3.0 sq. m to the kiosk located outside the public areas of the hotel.

3.17. It is allowed to include cultural, entertainment and leisure facilities of various types in the structure of hotels. The area of ​​the premises, as well as their equipment and technological support, should be taken according to MGSN 4.17 -98.

3.18. The premises of hotels of categories 3, 4 and 5 stars should include premises for business activities and meetings. This group of premises includes (GOST R 50645-94): a business center, representative offices of companies, business meeting rooms and meeting rooms, exhibition and demonstration halls with expositions, auxiliary premises (communication services, duplicating equipment and computers, machine bureaus, translators, etc. etc.).

3.19. In hotels of 4 and 5 star categories, sports and recreation centers with a sports and (or) gym should be provided, in 5-star hotels - a swimming pool with a sauna, in 4-star hotels - a sauna.

The one-time capacity of the sports or gym is taken at least 10% of the hotel capacity, sauna - at least 1%. The area of ​​the water mirror of the swimming pool is taken as 0.55 sq. m for 1 place in the hotel.

3.20. The composition and area of ​​the main and auxiliary premises for sports and recreation purposes can be presented according to table N 2.

3.21. In hotels of categories 4 and 5 stars, with premises for physical culture and health purposes, a medical office should be provided: with a capacity of up to 500 places - 14 sq. m, with a larger capacity - up to 36 sq.m.

3.22. Administration premises should be grouped outside the main streams of residents, preferably on the ground floor.

3.23. It is allowed to accommodate offices of hotel associations and tourist organizations of various types in hotel buildings, provided that this does not reduce the comfort of living.

3.24. Laundry and dry cleaning should be located in a single functional unit.

3.25. A hotel laundry should have the following set of main premises: a room for sorting and temporary storage of dirty linen, a washing shop, a main shop, a shop for temporary storage of clean linen (central linen).

3.26. The location of the production workshops of the laundry should ensure the technological flow of the processing of the linen. The crossing of streams of clean and dirty linen is prohibited.

3.27. The performance of the technological equipment must correspond to the capacity of the hotel. The placement of technological equipment should provide free access to them.

3.28. Carts or containers for the transport of linen should be made of material that can be easily treated with the use of disinfectants, and also be marked or different from each other in shape and color.

3.29. Laundry staff should have separate dressing rooms and showers, arranged according to the "Sanitary inspection" type.

3.30. Detergents used in the laundry must have hygiene certificates.

IV. Sanitary equipment

4.1. Hotels should provide for cold and hot water supply and sewerage in accordance with the requirements of SNiP 2.04.01 -85 "Internal water supply and sewerage of buildings".

4.2. The quality of tap water must meet the requirements of GOST 2874 -82 "Drinking water".

4.3. Hot water supply systems must ensure uninterrupted supply of hot water of the design temperature to all sanitary appliances provided for by the project, installed in the corresponding premises.

4.4. The temperature of the water supplied to the hot water supply systems should be taken depending on the method of connection to the heat supply systems:

With a closed method (through a water heater) within the range of 50-55 ° C;

With an open method (direct water intake from the network) - within 60-65 ° С.

The water temperature is maintained using a mandatory installed automatic thermostat. The temperature of the water supplied to the hot water supply system, regardless of the connection method, should be no more than + 75 ° С.

4.5. To ensure uninterrupted hot water supply to hotels during the period of preventive maintenance, accidents should include: local water heaters operating on electricity (electric heaters, electric boilers, electric titans) and a second heat input.

4.6. The hotel sewerage system must comply with the requirements of the SNiP chapter on the design of internal water supply and sewerage systems for buildings and ensure uninterrupted drainage of wastewater from all sanitary devices and wastewater receivers into the external sewerage network. To prevent the formation of blockages, it is necessary to carry out preventive cleaning of sewer pipelines in a timely manner (at least once a year).

4.7. Ventilation systems must be performed in accordance with the project and the requirements of the SNiP chapter on the design of heating, ventilation and air conditioning.

4.8. Repair, adjustment and adjustment of mechanical ventilation systems should be carried out under contracts with specialized organizations.

4.9. The ventilation system must provide standard air exchange in all rooms provided for by the project. It is not allowed to diverge the volume of the inflow or exhaust air from the design by more than 10%, and the decrease or increase in the supply air temperature by more than 2 ° C. Natural exhaust ventilation should ensure normal air exchange at outdoor temperatures of + 5 ° C and below.

4.10. Adjustment of natural ventilation systems should be carried out by covering the exhaust louver grilles, starting with the grill of the lower floor and ending with the grill of the upper floor. The air velocity in the section of the exhaust grille is determined by the readings of the vane onamometer. Before adjusting natural ventilation in hotel rooms, the density of windows and doors must be eliminated. During severe frosts, in order to avoid hypothermia of residential premises, the natural exhaust from the premises should be reduced by covering the adjustable ventilation grilles for these periods. Mechanical ventilation should be reduced or turned off during this period, but it should act as natural exhaust ventilation. After the end of frost, the ventilation systems must be fully switched on.

4.11. Malfunctions of mechanical ventilation systems located in the rented premises of the hotel are eliminated by the tenants.

4.12. Air-thermal curtains should be set up by a specialized organization and provide warm air supply to the main entrance vestibule or lobby with the appropriate temperature and in the required amount. During operation, make sure that the temperature of the air coming from the air supply devices of the curtain corresponds to the data in Table No. 3, depending on the outside air temperature.

4.13. The air conditioning system must be performed in accordance with the project and the requirements of the SNiP chapter on the design of heating, ventilation and air conditioning. The main requirements for the operation of air conditioning systems are to maintain the required air parameters in the serviced premises, while deviations from the norm are allowed: by the volume of supply air + 10%, by temperature + 2 ° C, by relative humidity + 5%.

4.14. Heating, ventilation, air conditioning systems should provide comfortable microclimatic conditions in the hotel premises. The estimated air temperature in hotel rooms (with the exception of rooms with a special mode of operation) should be taken at 20 ° C. The maximum air temperature in residential and public areas of hotels should be no more than 26 ° C. Relative air humidity should be: in air-conditioned hotels - within 45-50%; without air conditioning - 30-65%. The amount of incoming outdoor air per person for residential premises is recommended to be taken within 60 cubic meters / hour. In hotels equipped with air conditioning systems, it is necessary to provide for the conduct of bacteriological studies of water samples from air conditioning systems for the presence of the causative agent of legionellosis (The work is carried out by the Institute of Epidemiology and Microbiology named after N.F. Gamaleya of the Russian Academy of Medical Sciences).

4.15. Garbage chutes in hotels are arranged in stairwells or in separate rooms. It is not allowed to set up a garbage chute in the rest rooms of the service personnel. Garbage chutes must meet the requirements of the "Guidelines for the design of garbage chutes in residential and public buildings". The load on one shaft of the garbage chute is accepted up to 1500 liters of garbage per day (with the accumulation of 0.2 liters per 1 cubic meter of living space of hotels. The scheduled preventive maintenance of the garbage chute should be carried out once every three years, and major - once every nine years. ...

4.16. Malfunctions of waste disposal systems should be immediately eliminated (non-tightness of valves and gates, disruption of ventilation, the appearance of dust from the barrel of the garbage chute when opening the valve, the appearance of odor and insects from the valves, periodic blockages of the barrel, garbage chute, debris fire, the formation of cracks in the plaster at the valves and etc.).

4.17. Loading valves and the areas in which they are located must be kept clean. The valves must be flushed at least once a week; after flushing, they should be wiped clean, because penetration of water into the trunk of the chute is not allowed.

4.18. To reduce noise when opening and closing the loading valve and to prevent the spread of odor from the chute, it is necessary to monitor the serviceability of the rubber gaskets of the chute valves and promptly replace them.

4.19. Ventilation of the garbage chute to prevent the spread of odors in the hotel premises must ensure that air is constantly removed from the shaft through the exhaust shaft into the atmosphere. On a monthly basis, it is necessary to check the operation of the exhaust ventilation of the garbage chute through the open opening of the loading valve in the lower and upper floors. Checking should be done with an anemometer or by deflection of tissue paper.

4.20. On a monthly basis, it is necessary to perform mechanical cleaning of the inner surface of the walls of the garbage chute with a rod with a "doll" -type device attached to the end.

4.21. It is necessary to thoroughly clean the hopper regularly with brushes moistened with soap and soda solution (100 g of soda and 25 g of soap per bucket of water), followed by rinsing and disinfection.

4.22. Sanitary and hygienic requirements for waste collection chambers:

The walls of the chamber are faced with ceramic tiles, the ceiling is covered with oil paint;

The chamber must have a ladder connected to the sewer with a slope of 0.01 to the pit or ladder; a sink and a watering tap with a hose, with a supply of cold and hot water;

Garbage from the cell should be removed daily;

After removing the debris, the chamber is cleaned and rinsed out of the hose. The garbage chamber is periodically disinfected and deratized;

The garbage room must have an isolated exit and not communicate with other ancillary rooms of the hotel.

It is necessary to monitor the impermeability of the rodent chambers; the door of the waste collection chamber from the inside and the threshold must be upholstered with sheet steel, have a tight porch and a locking device along the contour; open towards the street, the width of the doorway must be sufficient for transporting a trolley with a container or waste bin, damages in the structures enclosing the waste chambers must be carefully repaired.

4.23. The chambers must be dry, have artificial lighting with the installation of dust-proof and moisture-proof lamps; the air temperature in the chamber must be above + 5 ° С.

4.24. Collectors with garbage should be previously removed from the garbage collection chamber at the time of removal; collection of recyclable materials in the chamber is prohibited.

4.25. Containers with a capacity of 400-800 liters, which are in the garbage chamber under loading, must be installed on a trolley, with the help of which they are rolled out of the garbage chamber for loading into garbage trucks.

4.26. When using portable waste bins with a capacity of 80-100 liters, there must be such a number of collectors in the chamber, which will ensure the reception of waste between the dates of its removal. It is necessary to replace the filled waste bins in a timely manner. Filled bins should be covered tightly. Every day, portable waste bins should be cleaned inside and out under a stream of warm water (45 to 60 ° C) with brushes. Containers (taken out in container bags) must be delivered to the hotel territory clean.

4.27. In hotels with a large collection of garbage, swap bodies of garbage trucks, pressing and crushing of garbage should be used.

4.28. In order to improve the efficiency and quality of cleaning work during new construction and complex overhaul, hotels with more than 400-500 beds are recommended to be equipped with stationary systems of centralized vacuum dust removal (CVP).

4.29. To ensure efficient and economical operation of centralized dust removal systems, dust removal should be carried out according to a schedule approved by the hotel administration.

4.30. Wet dust separators (bubblers) used to clean the suctioned air should be protected from freezing; change the dirty water in them after 2-4 weeks. Trapped dust from diffuser dust separators must be removed regularly. The fabric filters should be cleaned once a week.

4.31. The duration of cleaning when using the CVP is per minute: 8-10 - for a single room with an area of ​​up to 20 sq. m; 2-3 - for corridors with floor surfaces up to 10 sq.m.

4.32. Dust trapped in the CVP should be placed in dense kraft paper bags for removal to specially designated places, preventing it from flying, spilling onto the floor surface and open storage.

4.33. The oxidizability of air in residential and public premises of 4 and 5-star hotels should be no more than 6.0 mg / m3. The concentration of carbon monoxide in hotel rooms should not exceed the MPC (0.002 mg / l), carbon dioxide - 0.1%, ammonia - 0.2 mg / m3, benzopropylene - 0.00 mg / m3

4.34. Hotel premises must be protected from ionizing and high-frequency radiation, including from internal sources (medical, kitchen, technical equipment, etc.) - in accordance with MGSN 2.02 -97.

4.35. The maximum permissible levels of electromagnetic fields (the strength of the electromagnetic field (EMF) should not exceed the values ​​in hotels, standardized by MGSN 2.03-97 (1V / m) and other applicable documents; if necessary, it is necessary to provide for a decrease in the level of the EMF by technical measures.

4.36. Regulatory indices of airborne noise insulation and the reduced level of impact noise for residential, public and industrial premises of hotels should be taken in accordance with the requirements of MGSN 2.04 -97. Special measures should be taken to protect rooms and public premises from noise from corridors (noise-proof doors, seals in the vestibules, installation of vestibules or second doors in the front, etc.) from noise and vibration produced by mechanical equipment (installation of shock absorbers, flexible inserts, hangers, floating foundations, etc.).

4.37. In the construction and decoration of hotel premises, one should use environmentally friendly and safe materials that have passed hygienic certification and have a certificate of conformity.

4.38. In hotels with 300 or more lamps, technical rooms should be provided for cleaning and washing electric lamps and temporary storage in containers of used fluorescent lamps such as LV, LD, etc. - at the rate of 6 square meters for every 300 lamps.

V. Equipment and maintenance of hotel premises.

5.1. The housing stock of the hotel is equipped with hard, soft and low-value inventory in accordance with the requirements for hotels of various categories (GOST R 50645-94 "Classification of hotels").

5.2. All hotel rooms must be carefully cleaned by a dedicated staff of maids and cleaning ladies.

5.3. Before starting work, the head maid and maid should be dressed in clean and well-ironed uniforms or overalls.

5.4. When cleaning various premises of hotels, cleaning devices, cleaning equipment and cleaning materials are used.

5.5. Each maid should have a trolley for transporting clean and used linen, cleaning supplies, as well as displays, the set of which depends on the category of the hotel (advertising materials, a set of writing instruments, soap, shampoo, bath gel, deodorant, bathing cap, mineral water, etc.).

5.6. The trolley is equipped in a special room in the following way: on top, put the layout, then clean linen, on the bottom - in plastic bags, dirty linen, cleaning products. Dirty laundry can be collected in large plastic bags and linen bags attached to the side of the cart; disposable plastic bags should be provided for waste collection.

5.7. It is prohibited to transport open linen with clean linen.

5.8. The rags used for cleaning rooms must be marked and used strictly for their intended purpose.

5.9. There are several interconnected types of room cleaning: daily routine and general.

5.10. Daily cleaning of residential rooms should be done in the following sequence:

Airing the premises for 20-30 minutes in winter through a transom, a window, in summer through open windows;

Washing dishes followed by covering with a clean towel until the end of cleaning;

Cleaning the bed with the obligatory overturning of the feather bed, shaking the sheet and duvet cover, whipping the pillow (the feather bed or mattress case and pillow should be in a cover, a woolen blanket in a duvet cover); for daytime maintenance, the bed is covered with a blanket. The bed is made as follows: the sheet is spread in such a way that one edge of it (to the inner side of the bed) is tucked under the feather bed (mattress cover), on the other, the outer one, reaches the side of the bed; straighten the pillow and blanket with a duvet cover (closing the pillow); in conclusion, everything is covered with a veil;

Removing dust from furniture (wiping inside cabinets, bedside tables, tables, TV, radio, telephone, etc.);

Removing dust with a vacuum cleaner from carpets, floor coverings, floors.

5.11. During cleaning, it is strictly forbidden to stand on tables, sofas, armchairs and other furniture.

5.12. In two-room suites, the bedroom is first cleaned, then the living room, the hallway, and then the bathroom. In a three-room suite, the bedroom, living room, study, hallway and bathrooms are cleaned, respectively.

5.13. When starting to clean the sanitary devices, the maid should wear rubber gloves and an oilcloth apron.

5.14. Daily cleaning of the bathrooms in the rooms should be done in the following sequence:

A hinged shelf with a mirror, a heated towel rail is wiped;

Glazed ceramic tiles are wiped around the plumbing fixtures;

Washable washbasin, bathtub (shower tray), bidet, toilet;

Debris is removed from the pedal bucket, after which it is washed;

The rubber mat is washed and finally the floor.

After the end of cleaning and disinfection of hands, glasses are placed on the toilet shelf according to the number of people living in the room and the necessary set of items from the display. Towels are hung on a towel holder (for each guest):

At least two in 1-2 stars;

At least three in a 3-star hotel;

At least five in 4-5 stars;

laid out plastic bags for linen, things that are handed over for washing and dry cleaning; toilet paper (with a spare roll).

5.15. In public showers, rubber mats are laid on the floor of the cabin. The following procedure is followed for daily cleaning of shared showers:

Mirrors in undressing rooms are wiped;

Dust is removed from benches, clothes hangers;

Wall soap dishes, rubber mats are washed;

Tiled walls are wiped;

Debris is removed from pedal buckets.

5.16. General cleaning should be done once every 7-10 days. During general cleaning, walls are wiped from dust, ventilation grilles are cleaned, draperies, mattresses, feather beds are cleaned with a vacuum cleaner, windows and doors are wiped. During general cleaning, additional work can be carried out: washing carpets, carpet tracks, etc. The curtains on the windows are cleaned with a vacuum cleaner and handed over to dry cleaning, laundry twice a year; tulle curtains are washed.

5.17. For disinfection of premises and equipment of hotels, disinfectants from several classes of chemical compounds can be used:

Class 1 - halogenated. This class includes mainly chlorine-containing disinfectants.

1.1. Anolyte (electrochemically activated sodium chloride solutions), obtained on STEL 4N-60-02, STEL-60-03, STEL-ION-120-01 devices:

1.2. Chloramine.

1.3. Prescription firm "Johnson-Johnson Medical" (USA).

1.4. Purzhavel "Pastille Javelle effervesant" firm "Hydrochem" (France).

1.5. Javelion "Noveltichlor" by ETC Linossper (France).

1.6. Clore-Wedge firm "Medentech" (Ireland).

1.7. Clorsept firm "Medentech" (Ireland)

Foreign drugs are available in the form of tablets, which is convenient for use.

Class 2 - oxygenated compounds. This class includes peroxide-based disinfectants.

2.1. "PVK" (Russia).

2.2. "Peramin" (Russia).

2.3. "Virkon" firm "KRKA" (Slovenia).

2.4. "Perform" firm "Schulke and Mayr" (Germany).

Class 3 - surface-active compounds (surfactants). It includes quaternary ammonium compounds and amphoteric surfactants.

3.1. Alaminol (Russia).

3.2. "Sanifect-128" by "Liquatech Industry, Inc." (USA).

3.3. "Forte-des" JSC "Movek" (Estonia).

3.4. "Odo-ban" by "Wedge Control Corporation" (USA)

3.5. "Newral-Lemon" by "ABC Computing Company" (USA)

3.6. "Daicid-4,5" by "Daikon Product Inc." (USA)

3.7. "AFBC"

3.8. "Septodor" by "Darvet Ltd" (Israel)

3.9. "Septodor-Aroma"

3.10. "FD-312" by "Dental Orohim" (Germany)

3.11. "Microbak Forte" by "Borer Chemie AG" (Switzerland)

3.12. "Sokrena"

3.13. "Gerasept plus" by "Iplon" (Belgium)

3.14. "Silva-Dez" JSC "Movek" (Estonia)

3.15. "Terralin" by "Schulke & Mayr" (Germany)

3.16. "Veke-Side" by "Wexford LEBZ Inc." (USA).

For disinfection measures, preparations related to oxygen-containing compounds and surfactants are preferable, due to their environmental friendliness, the absence of a pungent odor, and a low level of toxicity.

Preparations of the surfactant group also have a washing effect. Modes of disinfection of objects in hotels with some of the indicated means are presented in the table.

P / p No.	Disinfectant name	Disinfection object	Solution concentration,%	Holding time (min.)	Processing method
	Alaminol	premises, furniture,			single wipe
		sled			double wiping
		(sinks, toilets)			single wipe
	Anolyte produced in the STEL-4N-60-02 installation	premises	0,03
		sled packaging equipment	0,05
	Anolyte ANK produced in the STEL-ION-120-01 installation	premises	0,02
		sled packaging equipment	0,05
	Vex Side	premises			single wipe
		sled packaging equipment			wiping twice with an interval of 15 minutes.
	Odo-Ban	premises	1:27**		rubbing
		sled packaging equipment	1:27**		wiping twice with an interval of 15 minutes.
	PVC	premises	0.75 on ADV *		single wipe
		sled packaging equipment	0.5 on ADV *		wiping twice with an interval of 15 minutes.
			2.0 by ADV *
	Deseffect (Sanifect-128)	premises	3:128*		single wipe
		sled packaging equipment	3:128*		wiping twice with an interval of 15 minutes.
	Septodor, Septodor-Aroma	premises	0,05		single wipe
		sled packaging equipment			wiping twice with an interval of 15 minutes.
	Microbac-Forte	premises			single wipe
		sled packaging equipment
	Socrena	premises,
		furniture
		sled technical packaging
		equipment
	Purzhavel	premises	0,03
		sled packaging equipment	0,06		wiping twice with an interval of 15 minutes.
	Chloramine	premises
		sled packaging equipment
	FD-312	premises			single wipe
		sled packaging equipment			wiping twice with an interval of 15 minutes.
	Tyrralin (TRN-5225)	Premises, sleigh packaging equipment			rubbing

* - when the product contains 30% hydrogen peroxide;

** - the ratio of the components of the solution - agent: water.

5.18. In order to avoid the appearance of insects and rodents in the hotel, the administration must conclude a permanent contract with a disinfection station for preventive treatment of all hotel rooms.

5.19. The hotel must have a passport of the object to be disinsected and disinfected.

6.1. The hotel's linen facilities include a central linen for clean linen, a central linen for dirty linen (not available if there is a laundry in the hotel); storey rooms for dirty linen and daily supply of clean linen, warehouses (new linen) - for areas see Tab. N 1 item 3.13. The area of ​​the central linen room should be at least 6 square meters for hotels with a capacity of 15-20 beds; 16 sq.m. for hotels with a capacity of 50-100 beds; 30 sq.m. for hotels with a capacity of 200-500 beds; 45 sq.m. for hotels with a capacity of 800-1000 beds.

6.2. The number of sets of bed linen and towels should ensure the following frequency of linen changes:

Bed linen every 3 days;

When settling in foreigners - every day;

Towels are changed daily.

6.3. Rooms with clean or dirty linen should be painted with oil paint (twice) or faced with glazed tiles.

6.4. In rooms for storing clean linen, cabinets or racks should be installed, the shelves of which are covered with oilcloth or plastic, and in rooms for storing dirty linen, floor racks with a height of 30 cm or wooden chests, painted with light-colored oil paint, sinks with cold and hot water supply should be installed ...

6.5. The floors in the linen rooms are covered with linoleum, plastic or metlakh tiles.

6.6. Additional bedding sets (mattress covers, pillows, woolen blankets, etc.) are stored in special cabinets of the duty personnel.

6.7. When accepting and dispensing clean and dirty linen, one and the same employee provides for the presence of two different dressing gowns for work (when receiving and sorting dirty linen, personal protective equipment must be used: kerchief, dressing gown, rubber gloves). After taking dirty laundry, the worker should wash his hands and change the dressing gown.

6.8. The central linen room, storerooms where clean and dirty linen is located must be cleaned daily: racks (cupboards) or chests, tables for staff are wiped, floors are washed; General cleaning is carried out weekly with washing of walls, doors and removal of dust from the ceiling.

6.9. There should be no foreign objects and personal belongings in the office premises.

6.10. The washing of linen of those living in the absence of a laundry can be done by maids or a specially assigned employee only in a specially equipped room. It is strictly forbidden to wash linen in rooms and service areas.

6.11. If there is no laundry in the hotel, the administration must conclude an agreement for washing clothes with the city's laundry factory.

Vii. Personal hygiene requirements for personnel

7.1. The volume and frequency of medical examinations are determined by order of 09.29.89 N 555 "On improving the system of medical examinations of workers and drivers of individual vehicles."

7.2. The administration of the enterprise, together with the sanitary service, must conduct a cycle of classes according to the sanitary minimum, followed by passing the test before starting work. In the future, the frequency of conducting classes is determined by the administration in agreement with the Sanitary and Epidemiological Service based on the specific situation at the facility.

7.3. The contingent, subject to mandatory preliminary upon admission to work and periodic medical examinations, must have a personal medical book of a single sample with the results of hygienic certification, preliminary upon admission to work and periodic medical examinations, preventive vaccinations.

7.4. To carry out medical examinations, the administration must conclude an agreement with the relevant medical institution.

7.5. Each floor of the hotel must be equipped with a first-aid kit in accordance with order N 429 of 23.04.80.

7.6. In each hotel, the administration establishes internal regulations, provides peace, rest for residents and service personnel and proper sanitary order.

7.7. Each hotel should have a sanitary journal or folder with acts of the results of the hotel survey, the instructions of the sanitary service, the results of laboratory tests, etc., with the attachment of extracts of sanitary rules or a complete set.

The use of copper for the manufacture of dishes is strictly prohibited due to the high toxicity of some of its compounds.

In addition to metal dishes, ceramic, porcelain, earthenware and plastic dishes are used.

Dishes with chipped edges and cracks are not allowed to use.

The main requirements for the culinary processing of food are: maximum preservation of their nutritional value, elimination of contamination and complete neutralization.

The whole variety of technological processes for the manufacture of dishes and culinary products at public catering establishments can be divided into two stages - mechanical culinary and thermal processing. The purpose of mechanical processing is to obtain semi-finished products used for cooking dishes and culinary products. This processing of raw materials involves defrosting food, removing various contaminants, inedible parts, washing, dividing food into parts that differ in nutritional value, giving them the appropriate shape and size.

Mechanical culinary processing of food products significantly affects the quality of finished culinary products. Therefore, it should be carried out in such a way as to preserve the nutritional value of products as much as possible, ensure the good quality of culinary products, and prevent microbial contamination of semi-finished products.

After mechanical culinary processing, a significant number of various microorganisms still remain in the products, including pathogens of infectious diseases, food poisoning, as well as eggs of worms. The death of microorganisms begins after 50 - 60 C and above. However, food (especially inside) takes a long time to warm up to this temperature. Therefore, in some cases, not all microbes (especially thermophilic forms and spores) die when the product reaches culinary readiness. And since cold dishes and snacks are naturally not warmed up before use, the likelihood of pathogens getting on them increases. Therefore, it is recommended to prepare these products immediately before use or store them at low temperatures, but also not for long. Unsold ready-made food is cooled and stored at a temperature not exceeding 6 C for no more than 12 hours.

Sanitary and Hygienic Requirements for Enterprises in the Hotel Industry on the Example of the Hermitage Hotel

Characteristics of the Hermitage Hotel

The Hermitage Hotel in Yekaterinburg is an example of a truly healing suburban establishment, where you can get away from all the negatives of city life as much as possible, admiring the view of the beautiful forest Shartash lake from the windows. Even the street on which the Hermitage is located is called Otdykha Street, which means that the place is really like that.

The hotel was opened in 1999.

The Hermitage Hotel has 24 rooms on three floors, the comfort, decoration and service of which correspond to the 3 * category. The hotel is located in the city of Yekaterinburg, in the Kirov region, on the shore of Lake Shartash. Its pride is its own park, covering an area of ​​18 hectares: weddings and other equally significant celebrations are very popular in this place. Nearby attractions include the Puppet Theater and All Saints Temple.

The hotel has rooms overlooking the lake or the famous hotel park. By category, the rooms are divided into "1st category", "Studio", "Business suite" and "Suite". Each room must have a telephone, TV, refrigerator, mini-bar, air conditioner, hairdryer, bathrobe and slippers. The rooms are of a higher category, in addition, there are transforming beds, dressers, desks and showers with hydromassage. Some rooms have balconies.

Additional services:

The hotel, in view of its advantageous location, offers a huge list of additional services. The Hermitage has its own water supply system, the source of which is an artesian well.

The hotel has an excellent, well-equipped 50-seat conference room with multimedia equipment, screen and projector. There is a restaurant with 35 seats at the guests' service. Selected dishes of European and traditional Ural cuisine are prepared here, and such celebrations as weddings and anniversaries are often held. There is a bar, a Finnish sauna, a massage parlor.

The highlight of the Hermitage Hotel is a house with a fireplace in a forested area. It is rented to both hotel guests and residents of the city. There is a barbecue near the house, and you can comfortably spend an evening with friends or with a loved one. The entire territory of the hotel, including the park, is guarded around the clock.

Maintenance of linen facilities at the Hermitage Hotel

in the hotel "Hermitage" they make a change of linen:

· Bed linen once every 3 days;

· When settling in foreigners - every day;

· Change of towels - daily.

Since the hotel has only 24 rooms, there are only two rooms for storing linen in the hotel.

These rooms contain clean and dirty linen. The premises are faced with glazed tiles. In the room for storing clean linen there is a wardrobe and a rack, the shelves of which are covered with oilcloth, and in the room where dirty linen is stored - floor racks painted with light-colored oil paint, a sink with cold and hot water supply.

In addition, there is a laundry and dry cleaning service, which are located in a single functional block. The performance of the technological equipment corresponds to the capacity of the hotel - 24 rooms, and its placement provides free access to them. For the transportation of linen, trolleys are used, made of material that can be easily treated with disinfectants; they are marked or differ in shape and color. In the laundry, only those detergents that have hygiene certificates are used.

Maintenance of premises in the Hermitage Hotel

During the construction and decoration of the premises of the Hermitage Hotel, we used environmentally friendly and safe materials that have passed hygienic certification and have a certificate of conformity.

All hotel premises are protected from ionizing and high-frequency radiation, including from internal sources (medical, kitchen, technical equipment, etc.).

All hotel rooms are carefully cleaned by a special staff of maids and cleaners.

When cleaning hotel premises, cleaning devices, cleaning equipment and cleaning materials are used.

They carry out such interrelated types of room cleaning as daily routine, intermediate (if necessary) and general.

Rooms are cleaned daily in the following sequence:

· Ventilate the premises for 20-30 minutes in winter through a transom, a window, in summer through open windows;

To carry out cleaning of the rooms, the maids at the hotel use:

cleaning equipment: Kaercher vacuum cleaners for cleaning dry and wet surfaces, a mop (mops), a bucket, a bag for dirty linen, a garbage bag, brushes, rubber gloves, household napkins;
cleaning materials (pantry 1): cleaning agents, detergents, disinfectants, agents for cleaning all types of surfaces, fat-dissolving agents, agents for treating plastic and wooden surfaces, deodorizing and neutralizing agents;
a device for washing windows with removable nozzles for washing and disinfection;
a set of accessories for personal use;
clean linen.

Cleaning standards:

depending on the type of cleaning (current daily, after check-out of residents and general), it takes from 10 to 40 minutes for a standard room of 16-20 sq.m. Since all types of cleaning are complementary, the calculation of the above time includes dry and wet wiping, vacuuming, and washing.

Complex cleaning of hotel premises includes:
1. Vacuum cleaning (vacuum cleaner) floors

with coating for extra shine and protection, vacuum cleaning and washing skirting boards, taking out trash, washing trash bins, inserting plastic bags, cleaning stubborn dirt from moisture-resistant walls, removing dust and dirt from furniture, polishing and applying a protective coating on wooden interior surfaces, cleaning of dust and dirt from office equipment and electrical household equipment, cleaning the legs of chairs, tables and chairs, vacuum cleaning (vacuum cleaner) of upholstered furniture, wet cleaning of mirrors and glass surfaces, cleaning of dust and dirt from window frames and window sills, vacuum cleaning (vacuum cleaner) and washing blinds with antistatic application, dust removal from cornices, vacuum cleaning (vacuum cleaner) and washing of lamps, polishing of stainless steel, copper and brass products.2. Complex cleaning of toilets, toilets and bathrooms:
washing sinks and toilets
cleaning tile surfaces
cleaning doors and doorways
polishing metal fittings
washing metal fittings
washing mirrors (removing oily film and removing static electricity)
washing trash cans
cleaning the floor

3. Complex cleaning of halls and corridors:
vacuum cleaning (vacuum cleaner) and washing the floor
vacuum cleaning and washing of skirting boards
emptying waste bins and placing them in their places
emptying and cleaning ashtrays
cleaning stubborn dirt from moisture-resistant walls
dust removal from switches, fire detectors, electrical outlets and fire extinguishers
cleaning of dust and dirt from doors and jambs.

4. Complex cleaning of stairs:
sweeping
washing corners
cleaning the walls adjacent to the stairs
washing stair partitions
cleaning dust and stains from railings
washing platforms and steps

5. Wet cleaning of carpets and carpets:
When performing this kind of work, we use special Kaercher vacuum cleaners, special carpet shampoos.
Before processing, the carpets are vacuum cleaned (a special "turbo-brush" is used, thanks to which the dirt is "knocked out" of the carpets), if necessary, stubborn dirt and gum are removed from them. Before the cleaning process, a study is conducted to check the interaction of the chemicals with the structure of the carpet to avoid discoloration or destructuring. The coverings are then cleaned using a low pressure irrigation system (1 to 3 atm), resulting in a fresh, dust-free environment. Wet cleaning of upholstered furniture, beds and chairs is carried out in the same way.

6. Washing windows

When washing windows, it is necessary to use special detergents to achieve perfect cleanliness, as well as special tools (squeegees / slides).

Bed linen turnover

The hotel's linen facilities are concentrated in linen closets, “clean” (room 1) and “dirty” (room 2). The total area of ​​the linen rooms in the hotel complies with the standards and is at least 6 sq. M. for 15 seats. According to the rules of painting, coatings, equipment and lighting, the laundry room also has the required conditions.
For bed linen and towels, natural high-quality fabrics are used: cotton and terry.
Bed linen complies with the established standards of GOST and room category.
Linen sizes:
Duvet cover 220 * 150cm;
Bedsheet 220 * 150cm;
Pillowcase 70 * 70cm;
Bath towel 100 * 150cm;
Face towel 50 * 100 cm;
Bath mat 50 * 70 cm.
There is no linen with defects that cannot be used.
Bed linen is changed once every 3 days or more often, when guests leave or when it is heavily soiled, towels are changed every time during the current cleaning. Dirty linen is sent to the laundry-dry-cleaner, with which a service contract has been concluded.
Delivery of clean and removal of dirty linen is carried out as it accumulates, but at least once every three days, by the personnel and using the motor transport of the laundry company.

The amount of bed linen in circulation is calculated for the conditions of maximum hotel occupancy, i.e. for example, for 26 people (11 double and 4 single rooms) per day. There are:
Pillowcases 105 pcs. (4 pcs / person)
Duvet covers 105 pcs. (4 pcs / person)
Sheets 105 pcs. (4 pcs / person)
Bath towels 105 pcs. (4 pcs / person)
Face towels 105 pcs. (4 pcs / person)
Bath mats 105 pcs. (4 pcs / person)

Delivery of clean and cleaning of dirty linen is carried out by personnel on specially designed Bol carts (clean linen is placed on horizontal shelves, household waste and dirty linen in hinged nylon bags in the front and rear of the carts, respectively), which are stored in service room 3.

Sanitary and hygienic supplies comply with the regulated requirement of GOST R 50645-94. In the rooms, bathrooms for individual use, the change of sanitary and hygienic accessories is made as they are spent, or after each guest's departure.

Storage of sanitary and hygienic supplies is carried out in a special section of the sanitary unit for personnel.