Posted: Aug 13, 2020
Global tourism has been expanding rapidly over the past few decades, and this was a primary factor driving the hospitality industry before the coronavirus outbreak. Growth projected by the World Tourism Organization (UNWTO), set the expected number of tourist arrivals across the globe at more than 1.5 billion by 2020.
COVID-19 had other ideas, however, and 2020 has turned out to be the year everything changed. Hotel food and beverage (F&B) operations are among some of the most-affected industries.
As a result of the coronavirus, hotels all over the world have changed their catering options to allow for drive-through, curbside pick-up, take-out and delivery. Occupancy rates have fallen drastically because of the high risk of travel and the need for social distancing. Most people now choose to connect virtually rather than travel, and many countries still have their borders closed to residents from elsewhere.
As hotels struggle to predict future occupancy levels, staffing requirements, and the cost of newly-minted sanitization protocols, they are also preoccupied with ensuring the safety of both staff and guests. Retraining of staff will include how to avoid physical contact, maintaining the required levels of cleaning supplies and how to respond to a positive COVID-19 result on the premises.
While housekeeping will have the lion's share of the new rules to comply with, hotel management will be required to set up ways to implement COVIDscreening at check-in, limit elevator use, provide PPE for all staff, and check employee temperatures regularly.
By Court Williams
Source and complete article: hospitalitynet.org
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