Marriott embarks on new cleanliness protocol

The group’s new global hospitality cleanliness standard aims to raise the bar for hotels

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Ms Jennie Toh, VP - Brand, Asia Pacific, Marriott International: "Marriott International in Asia Pacific will be rolling out a multi-pronged platform to elevate its cleanliness standards and hospitality norms and behaviours in different phases."

WORLDWIDE - Marriott's newly launched Global Cleanliness Council will focus on developing the next level of global hospitality cleanliness standards, norms and behaviour.

The group will introduce electrostatic sprayers with hospital-grade disinfectant to sanitise surfaces to its hotels. Electrostatic spraying technology uses the highest classification of disinfectants recommended by the Centers for Disease Control and Prevention (CDC) and World Health Organization (WHO) to treat known pathogens.

The sprayers are said to rapidly clean and disinfect entire areas and can be used in hotels to clean and disinfect guest rooms, lobbies, gyms and other public areas. Marriott is also testing UV light technology for sanitising keys for guests and devices shared by associates.

Ms Jennie Toh, VP - Brand, Asia Pacific, Marriott International, said: "Following the recent announcement of the launch of the Global Cleanliness Council, Marriott International in Asia Pacific will be rolling out a multi-pronged platform to elevate its cleanliness standards and hospitality norms and behaviours in different phases.

"Today, our hotels across Asia Pacific are working to ensure that they meet the latest guidance on hygiene and cleanliness from the local health authorities to provide guests with a safe and comfortable environment.

"Over the next 60 days, Marriott plans to arm hotel associates with enhanced sanitisation guidelines as well as operational training videos. Over time when guests are in our hotels, they will notice a number of additions to our cleaning regimen designed to set an even higher standard of cleanliness such as protocols related to social distancing which includes increased contactless options such as mobile check-in, in-room dining practices as well as new approaches to buffets.

"We are considering all aspects of F&B operations including the incorporation of social distancing and food service depending on the guidelines of the local governments, market situation and demand.

"These broad measures also include certain enhanced cleaning technology across certain markets in Asia Pacific, which will be implemented in different ways based upon the market situation of each jurisdiction."

Cleanliness changes will include the following:

Surface Areas  
•    In public spaces and guest rooms, the company will ensure that surfaces are thoroughly treated with hospital-grade disinfectants and that this cleaning is done with increased frequency.
•    Guest rooms will have disinfecting wipes.

Guest Contact
•    Signage in lobbies will remind guests to maintain social distancing
•    Furniture will be removed or re-arranged to allow for more social distancing.
•    Marriott is also evaluating adding partitions at front desks to provide an extra level of precaution for guests and associates and is working with supply chain partners to make masks and gloves available to associates.
•    The company is installing more hand sanitising stations at the entrances to its hotels, near the front desk, elevator banks and fitness and meeting spaces.
•    Guests can choose to use their phones to check in, access their rooms, make special requests and order room service that will be specially packaged and delivered right to the door without contact.

Food Safety
•    Marriott's food safety programme includes enhanced sanitation guidelines and training videos for all operational associates
•    Food handlers and supervisors are trained on safe food preparation and service practices
•    F&B operations are required to conduct self-inspection using the company's food safety standards as guidelines, and compliance is validated by independent audits
•    Operational practices will be modified for in-room dining and buffets will be revamped.



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