WARNING:

WARNING: Read This Before you setup that hotel/ fastfood/ restaurant or train the local staff and avoid making mistakes.

Did you that the competition in the hospitality industry is very stiff? Hence, before you venture into setting up a hotel/ fast food / restaurant there are several factors to consider, and let us examine some of the Do you Know of setting up a hotel.
1. Do you know that hotel fall into several categories?
2. Do you know that the purpose of establishing a hotel/ fastfood/ restaurant influences your choice of location?
3. Do you know that your expected clientele or customer living style, salalry status would also have an influence on your choice of location and pricing strategies which invariably affect your profit line
4. Do you know that without adequate training for your staff , there cant be efficient service delivery?
5. Do you knw that the early stage of staff recruitment is a delicate stage in ensuring the success of your hotel?
6. Do you know that you need to engage professional help in defining the purpose, chopice of location, customer attraction and retention strategies, staff recruitment and training?

At LAMBSON CONSULTING SERVICES, We help you in all of these and more. Talk to us On 08029213343.

At LAMBSON HOTEL CONSULTING SERVICES,WE HELP YOU AND MORE


At LAMBSON CONSULTING SERVICES, We help you in all of these and more. Talk to us On 08029213343.

WORKSHOP ON TRANSFORMING SERVICE CULTURE IN THE HOSPITALITY INDUSTRY

LEARN MORE FROM ABOUT OUR UPCOMING WORKSHOP. FOR MORE INFORMATION, CONTACT US

FIRE FIGHTING AND PREVENTION TECHINIQUES IN THE HOTEL

FIRE FIGHTING AND PREVENTION TECHNIQUES IN THE HOTEL
Definition of fire
Fire is a rapid reaction of the combination of three basic element (fuel, heat and oxygen) resulting in the production of heat, flames and smoke
Fire is that element that produces combustion by utilizing the available heat, fuel and oxygen within its immediate vicinity.

Nature of fire
Certain element must be present before there can be fire. These are (a) oxygen (b) heat (3) fuel

Triangle of combustion ( or triangle of fire)
This is the triangle that represent the three basic element that must be available for any fire to start. Removal of any of these elements will stop the fire



Fuel Oxygen


Heat




Comprehensive fire fighting training manual
Oxygen
It is a gas and part of the constituent air, it contain 20% of the air the atmosphere. Oxygen is a supporter of
combustion ;there can be on fire where oxygen is absent
Heat
This is the degree of hotness that all substances must attain and maintain before they can start to burn, the degree of hotness of any substance is produced by a combined reaction of fuel and oxygen.
Fuel
fuel exist in three difference state , viz-;
(1) Liquid state :e.g. flammable liquid such as petrol , kerosene , diesel, oil,
(2) Solid state .e.g. wood furniture , paper, coal , textile materials
(3) Gaseous state : e.g natural gas, paraffin they are highly flammable

Classes of fire
For the purpose of fire fighting particular reference to our hotel, we shall confine ourselves to three classes or types.
O
ffice. This classification is a function of the nature and substances involved in the combustion.

Class”B fire
This is fire involving flammable liquid such as petrol (highly flammable, kerosene, diesel, fats grease, vegetable oil used for cooking.
Class”c”: Electrical fire
These are fire resulting from faulty electrical appliances or the bridging of the flow of electric currents along electric cables.


Causes of fire
Fie could be by any of the following :
1. Malicious/ intentional ignition e.g bush fire ignited by animal hunter.
2. electrical faults /overloading of electric point
3. smoking in prohibited places
4. care less throwing of cigarettes ends
5. hoarding petroleum product in a heated area
6. careless use of cooking or welding gases
7. rubbish burning
8. improvised electrical extension
9. spontaneous combustion

Effect of fire
Essentially, the negative effect of the either in a domestic or industrial setting includes
1. Injuries
2. Loss of live and properly
3. Damage to building
4. Damage to plat and equipment
5. Loss of profit arising from loss in production
6. Loss of records

FOR MORE DETAILS ON MANAGING AN HOTEL, CONTACT LAMBERT