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Premier Inn Covid measures - Coggle Diagram
Premier Inn Covid measures
Team Members
Shift groups - Reduced contact with other staff / easier to trace / easier to swap out whole team virus contracted
PPE requirements - to review on task by task risk assessment basis
individual circumstance to consider - vulnerable persons in household / key workers in household / childcare / vulnerable team members
Staff designated as Red / Blue - in contact or clean - i.e Kitchen and food runner Housekeeping prep Blue, Bus service / potwash / FOH / Housekeeping clean
Red
Process Adaptation
Restaurant
Food runner and bus service seperate
Bus service to include wipe down tables & chairs
Bus service strict train and monitor
Replace all cutlery on turnover
Buzzer and collection
Food delivery
Tray
Trolley
Takeaway only
Sealed / covered
Split potwash - load / unload
Tills / Micros -
One server per station
Personal app / tablets
Housekeeping
One TM to clean, one TM to prep
Clean - clean as usual, strip bed (Full PPE / Scrubs)
Prep - disinfect / wipe , make bed & add items
Linen and rubbish - plastic sheeting over linen cages, tied binbags
Checkin
No signatures - approve from finance
Key drop / slide device / island
Emergency
Fire - spread out assembly points
Office
Assess timings of tasks to ensure no overlap
Occupied / vacant sign
Micros / bart / copliot used in different areas
One way system through back corridors to avoid bumping into people
Communication
Return to work meetings
Check in messages for guests
F&B guidance / signage
One way systems and signage back and front of house
Clear colour coding - clean / unclean zones & items
Training for new processes - short take scripts - L&D - Academy online
Training for existing H&S processes / COSSHH - all staff completed core training modules before returning to work
Physical work
Restructure bar / restaurant
2 Meters between tables
No bottlenecks - one way systems
Screens?
Bar area treated like restaurant
Kitchen restructure - line between potwash and rest of kitchen - Red team / blue team use different doors
Screen for check in desk
Barriers / Challenges
Vague govt advice
Undefined length of furlough scheme
Difficult to predict occupancy
One to one / ad hoc communication with TMs more challenging
Project Management
Process / Stage boundry for timing and necessity of removal of Covid Measures
Change management process inc regular feedback from teams & monitoring of key figures inc staff sickness / availability
Categorising sites for phased reopening -
F&B or not
Demographic - business / leisure
Market
Service Delivery
Reduced menu - Less ingredients for stock management / quicker prep time / less staff required in kitchen /
Contactless card only - no change
Plated breakfast only
Additional items in rooms
Additional coffee / tea
Breakfast box
Packet salt / pepper
Trays
Tray return stand
Car parking - pay online / add license plate to booking
Cashless - additional PDQs where applicable - given with wetwipe for guest to self sanitize
Self check in only?
Room service
Regular floor walks for collection
bag to put tray in once finished
External industry
July opening reliant on Govt 5 conditions -
Confidence that the NHS can still provide sufficient critical care and specialist treatment across the UK
The need to see a sustained and consistent fall in the daily death rate to be confident we are beyond the peak
Reliable data from SAGE that the infection rate has decreased to manageable levels
Testing capacity and PPE is in hand to meet supply for future demand
Not risk a second peak of infection that overwhelms the NHS
Sources / pioneering-
https://www.theguardian.com/travel/2020/may/15/hotels-in-spain-reopen-with-new-covid-19-measures-but-no-guests
https://www.hospitalitynet.org/news/4098323.html
https://www.washingtonpost.com/travel/2020/05/27/these-6-restaurants-around-world-have-found-creative-ways-enforce-social-distancing/
https://www.mediamatic.net/en/page/377815/testing-serres-séparées-at-mediamatic-biotoop