Enhancing Hospitality: The Role of AI in Streamlining Operations and Efficiency - Prof. Prajyot Bhalerao

Artificial Intelligence (AI) integration has become an innovative tool in the dynamic hospitality business, where seamless services and personalized experiences are critical. Artificial intelligence (AI) technology is completely changing the way restaurants, hotels, and other hospitality organizations run, from improving guest satisfaction to simplifying operations. We explore the different ways artificial intelligence (AI) is boosting productivity and optimizing operations in the hospitality industry in the article below. 1. Smart guest services: Chat bots and virtual assistants based on AI are now essential resources for improving customer service for visitors. These computerized concierges can accurately and efficiently handle a wide range of guest enquiries, from recommendations for local restaurants to requests for room service. These artificial intelligence (AI) systems use natural language processing (NLP) algorithms to have meaningful conversations with visitors and offer personalized support and guidance 24/7. 2. Demand Forecasting using Predictive Analytics: In the hospitality sector, accurate demand forecasting is essential for maximizing personnel levels, pricing policies, and inventory control. In order to precisely predict future demand, AI-driven predictive analytics systems examine huge datasets, including previous booking trends, weather forecasts, and local events. Hotels and restaurants may maximize income, reduce waste, and optimize resource allocation by utilizing this information. 3. Automated Revenue Management: Real-time pricing strategy modification and dynamic room rate adjustments are made possible by AI-driven revenue management systems for the hospitality industry. In order to suggest the best price strategies for maximizing revenue, these systems analyze shifts in demand, rival pricing, and market trends. Hotels can take advantage of revenue opportunities and react quickly to shifting market conditions by automating this procedure. 4. Improved Personalization: Thanks to AI technologies, hospitality establishments can now provide highly customized experiences based on the tastes and actions of individual visitors. Artificial intelligence (AI) systems are able to predict individual preferences and provide customized suggestions for meals, activities, and facilities by evaluating guest data, including previous bookings, comments, and social media interactions. The level of customization raises customer satisfaction and loyalty, which in turn encourages return business and favorable reviews. 5. Simplified Operations: From housekeeping to inventory management, AI-powered automation is changing a number of operational areas of the hospitality sector. By automating boring operations like data input, inventory tracking, and invoice processing, robotic process automation (RPA) systems free up staff members to concentrate on tasks that are more valuable. Predictive maintenance systems powered by AI are also able to plan maintenance actively, saving downtime and save expenses by detecting equipment problems. Blog Presented by – Prof. Prajyot Bhalerao (Assistant Professor) College – Suryadatta College of Hospitality Management and Travel Tourism Date – 06/03/2024

GUERIDON SERVICE- By Aditya Dhumal

Gueridon service or tableside service is the cooking or finishing of foods by a waiter (or maître d'hôtel) at the diner's table, typically from a special serving cart called a guéridon trolley.

DIFFERENT TYPES OF GUERIDON TROLLY 1. Hors D’ Oeuvre Variés Trolley - -> It displays 10 to 12 varieties of appetizers. The containers holding appetizers are placed over ice. The trolley is designed in such a way that it has provisions for holding ice and containers. The plated food is served to the guest from his/her right-hand side. 2. Salad Trolley - -> It has plates and bowls, underplates, containers with prepared ingredients, salad dressings, and seasonings that are required to prepare the salads. Salad dressings may either be prepared on the trolley in the presence of guests or in the kitchen. Most restaurants make the dressings in the kitchen and the dressing of salads is carried out on the trolley in the restaurant. 3. Food preparation, Carving, and Flambe Trolley - -> These have a gas burner or flare lamp which is fixed on the trolley to the level of the top surface. The carving trolley has a carving board that is placed over a chafing dish during carving to retain the heat of the meat. A trolley may have a single or double burner. A double burner trolley is necessary when the partly finished food is to be held hot during the preparation. One burner is used for keeping the food hot while the other is used for cooking. 4. Cheese Trolley - -> It has a variety of cheeses, a cheese board, and cheese knife for cutting the cheese, and appropriate accompaniments for cheese. The surface of the trolley is normally marble and has a translucent dome to cover the top. 5. Liquor Trolley - -> It has assorted glasses, measurements, ice buckets, spirit and liqueur bottles, carafes, etc. It may also have cigars, a cigar cutter, and a lighter. A restaurant normally has two to three types of trolleys in gueridon service, mainly preparation, flambeing, and liqueur trolleys.

What makes an effective leader and how can you become one? By Prof. Neeta Kumar

What makes an effective leader and how can you become one? By Prof. Neeta Kumar

Leadership is a learned behaviour that comes with many attributes. The following leadership qualities can inspire anyone to become a better leader: Good values. To be an effective leader, one should be honest and committed to their leadership role and always remember that their team reflects the values they uphold. Vision. One can't be an effective leader without having a strong vision for current and future growth because a big part of a leader's job is to connect a group of people through a shared vision. A successful leader isn't hesitant about bringing change and pushing the boundaries of what is achievable through their intellect. Creativity. Thinking out of the box is imperative for successful leaders because it enables them to turn challenges into opportunities. Leadership and creativity work together to produce a dynamic workspace. Confidence with humility. Great vision alone can't achieve results if the leader doesn't have the confidence to act. Gaining leadership confidence is a gradual process. Along with confidence, an effective leader should identify good traits in others and focus on the end goal rather than on themselves as the conduct of success. Interpersonal skills. Active listening and soft skills go a long way in a leader's journey toward success. Along with being a good listener, a leader should foster a workspace that promotes open communication, delegation of tasks, responsibility and prompt conflict resolution towards the achievement of organizational goals. Prioritizes continuing education. To stay on top of current industry innovations, successful leaders should keep learning new skills. A great leader not only takes part in continuing education to improve their career path but also evaluates their leadership qualities for areas of improvement. Developing followers. A successful leader is followed by others. By empowering team members with information, tools, skills and professional development opportunities, a leader can successfully help employees reach their career goals. Empathy and concern can also earn leaders their team members' trust. ____________________________________________________________

I love eating seasonal fruits here is why you too should !!! Author - Prof Bhaskar Ranganath Vardhi

Health is Wealth –Eat fruits along with balanced diet Fruits are rich in nutrients and antioxidants that helps us to maintain good health and reduce the risk of diseases. Fruits are rich essential vitamins and minerals, high in fibre, and flavonoids. Regular consumption along with balanced meal fruits control our body and reverses diseases related to heart, cancer, inflammation, and diabetes. Citrus fruits and berries prevents many types of diseases . Researchers from Centres for Disease Control and Prevention (CDC) studied and found fruits has a high nutrient density and low calories. Consumption of fruits seasonally are cost effective and are gift for our body to maintain good health. Sesonal fruits for all :- 1.Oranges ∙ Oranges are a great source of vitamin C and it also helps to get folic acid. ∙ Oranges protects cells from damage. ∙ Oranges helps body make collagen, a protein that heals wounds and gives smoother skin. ∙ Oranges helps to absorb iron helps to fight anaemia and immunises to maintain good health. 2. Grapefruit ∙ Grapefruit helps to lose weight. ∙ Grapefruits sugar content is minimal , ∙ Grapefruits are high in vitamin C. Grapefruit provides is a powerful antioxidant and is great for immune system . ∙ Helps to fight off viruses and bacteria that can cause disease 3. Papaya ∙ Papaya has fibres to reduce the absorption of toxins, carbohydrates and fats in the body ∙ Papaya stimulate the growth of beneficial bacteria present in the intestine, which are related to the regulation of intestinal permeability, ∙ Papaya Facilitates good functioning of the intestine. ∙ Papaya is a juicy fruit a rich source of fibre, it is helps in weight loss . ∙ Papaya helps better digestion, good bowel function and increased satiety. ∙ Papaya helps reduce blood cholesterol . ∙ Papaya is high fibre content in the blood, sweeping away toxins because its laxative power. ∙ Papaya is rich source of vitamin C, it inhibits the oxidation of cholesterol in the arteries. 4. Apples ∙ Apples are loaded with polyphenols and antioxidants. ∙ Apples are rich in fibre and antioxidants eating them lowers risk of many chronic conditions, including diabetes, heart disease, and cancer. ∙ Apples promote weight loss and improve gut and brain health. ∙ Excellent for digestion -The fibre pectin present in apples has multiple benefits , is excellent for digestion. It absorbs water from the intestines this slows digestion and pushes stool through and it contains malic acid, which is also good for digestion. ∙ Lowers the Cholesterol-The Natural fibre, pectin, is known to be super healthy for lowering cholesterol, apple can help reduce the cholesterol level, especially in postmenopausal women. ∙ Protect against Diabetes-Because of the fibre content in apples, they are low on the glycaemic mix, which, along with high flavonoid content, highly benefits in improving insulin sensitivity, managing weight and preventing diabetes. ∙ Prevent heart diseases- Apples rich in polyphenols mainly a flavonoid called quercetin it helps in reducing the risks of various chronic and heart diseases. It regulates the gut micro biome a beneficial gut bacteria helps in preventing obesity and other inflammatory disorders. 5. Jackfruit ∙ Jackfruit rich in flavonoids and anthocyanin’s, ∙ Jackfruit helps regulate blood sugar levels. ∙ Jackfruit is rich in fibre makes glucose available slowly to the body and insulin is released properly great for those diabetes patients . 6. Blueberry ∙ Blueberry is rich in antioxidant bioactive compounds helps in the prevention of various diseases such as cancer, cardiovascular disease, diabetes, and urinary tract infection ∙ Blueberry helps to reduce cholesterol. 7. Tangerines ∙ Tangerines are citrus fruits that contain a large amount of vitamin C which help to have good immune system. ∙ This vitamin C helps in maintaining good skin and is vital in the production of collagen. 8. Kiwi fruit ∙ Kiwi fruit are rich in this nutrient ∙ It provides vitamin C as we need for our daily routine. Experts also remind us that this vitamin that we ingest directly from the fruits coming from whole foods is more effective for our health and well-being . 9 Pineapple ∙ Pineapple as rich in vitamin C , ∙ Pineapple improves immunity, ∙ Pineapple is rich in fibre and increases the feeling of satiety ∙ Pineapple improves the gut ∙ Pineapple is rich in antioxidants that prevent cellular aging and improve muscle recovery. In addition to helping with hydration as it is rich in water. ∙ Pineapple contains promelain, an enzyme that breaks down proteins, which stimulates the secretion of gastric juices ∙ Pineapple also contains high levels of malic acid and citric acid produces energy and help relieve fatigue. ∙ It contains manganese a mineral involved in bone formation and may help prevent osteoporosis. ∙ It is low in calories and high in vitamins and minerals. ∙ Pineapple contains vitamin C that will help to boost your immune system and may also help fight cancer, heart disease and arthritis. 10. Mango ∙ Mangoes help to maintain a healthy skin as it is high in B Carotene . ∙ Mangoes reduces the risk of some cancers ∙ Mango is rich in vitamin A, C, B complex, magnesium, polyphenols, fibre. ∙ Mangoes is an anti- inflammatory and antioxidant . 11. Peaches ∙ Peaches which are rich in vitamin A and which is helpful in prevention of cancers(lungs and oral). ∙ Peaches are rich source of minerals such as potassium, fluoride and iron. It help in immunity and fighting heart diseases. ∙ They are good for your skin, eyes and aids in digestion. ∙ As rich in anti oxidant help prevent cancers. ∙ Peaches are high in fibre and are good for digestion. ∙ Peaches are rich in vitamin C . ∙ helps in wound healing and help to have healthy immune system. 12 .Grapes ∙ Grape may reduce inflammation and prevent a wide range of chronic diseases. ∙ Grapes are loaded with several antioxidants including polyphenols such as resveratrol. Antioxidant nutrients present in grapes include vitamin C, beta-carotene and contribute to cardiovascular health by reducing the risks of hypertension. ∙ It is rich in potassium ∙ Grapes are good for heart health, as it contains potassium, a mineral that acts to control blood pressure, as it neutralizes sodium ∙ Grapes are good for the eyes because they contain the antioxidants reduce oxidative stress and the damage that sunlight causes to the retina. ∙ Grapes may benefit individuals with type 2 diabetes. ∙ Red and black grapes contain significant amounts of resveratrol, a compound found naturally in the skin of dark pigmented grapes to protect them from environmental toxins. 13 Water melon ∙ Helps stay hydrated. ∙ Packed with nutrients and has anticancer effects ∙ It improve heart health ∙ It reduces inflammation and oxidative stress, ∙ It helps prevent macular degeneration , ∙ It relives muscle soreness and have good skin health 14 Guavas ∙ Guavas are an excellent source of dietary fibre. ∙ Guavas help in healthy bowel movements and prevent constipation. ∙ Guava is rich in Vitamin C ∙ Guava is also rich in other antioxidant , lycopene, calcium, manganese, and potassium 15 Bananas ∙ Bananas are rich in nutrients. Bananas improve blood sugar levels. ∙ Bananas helps in digestion. Bananas aid weight loss. ∙ Bananas helps in keeping good heart health. ∙ Bananas are full of antioxidants. ∙ Bananas Make feel fuller. ∙ Bananas improve insulin sensitivity when eaten raw . Good pointers to note ∙ Seasonal fruits have different shapes and sizes have different health benefits. ∙ Along with balanced diet add a variety of fruits. ∙ Eating seasonal fruits help to gain good health and controls inflammation, heart disease, cancer, obesity, and diabetes. ∙ Fruits give our body with key vitamins, antioxidants, and dietary fibre. ∙ Seasonal fruits apart from cost effective benefits for heart health, digestion, weight management, and skin health.

Journey from “CHEF QUOTE to CHEF COAT” - By Chef Rushikesh Padhye

 Journey from “CHEF QUOTE to CHEF COAT”

The effect of inspirational chef quotes on chefs can be quite

positive. Quotes from successful chefs, or quotes about

cooking, can help inspire chefs to create their own unique

dishes and find their own paths to success. Inspirational

quotes can provide motivation and encouragement, helping

chefs to stay focused on their goals and to never give up.

Quotes can also serve as a reminder of the importance of hard

work and dedication, and of the value of continually striving

for excellence. Inspirational quotes can help chefs to stay

positive and optimistic, even during struggling period or in

adverse condition.

In order to become a successful chef, budding chefs need to

have an appreciation for the culinary arts. They should be

willing to learn from experienced chefs, read cookbooks and

watch cooking shows, and practice their skills in the kitchen.

With dedication and hard work, budding chefs can become

amazing chefs. They must have a passion for the culinary arts

and are eager to learn about the many aspects of cooking.

They are often driven to succeed in the kitchen, and are

willing to take risks and experiment with different flavours,

cooking techniques, and ingredients.

To be a chef one must gain experience and confidence. They

need to start to explore more complex dishes, as well as

different cuisines and flavours. They will begin to experiment

with different ingredients and techniques, and create their own

signature dishes. The making of chef is continuous and last

long process.

The journey of chef's starts with basic knife skills, such as

chopping and julienning, as well as learning about different

cooking methods, like sautéing and braising. They will also

gain an understanding of the chemistry behind cooking, like

the Maillard reaction and emulsification. With practice and

patience, budding chefs will gain an understanding of the

fundamentals of cooking and be able to create dishes that are

flavourful, balanced, and aesthetically pleasing.

Develop a passion for food and learn as much as you can. One

must get organize with plan of work and action. Always pay

attention to detail and be precise in your measurements. Your

knife skills play vital role in development, so get familiar and

practice them regularly. And yes, find good mentor who can

teach you all the ins and outs of cooking.

In cooking, art and science goes hand in hand. They do

complement each other. So be clear with the basics. Take time

to understand principles of food science. Do the lots of

experiment with different ingredients and learn how to

balance flavour. With all of these create unique style of

cooking that is all your own. The desire to make good food

brings positive attitude, be willing to work hard. As time

passes you will create your own networking opportunities and

build relationships in chef’s circle.

There are several ways for chef to get inspire from. Such as

experimenting with different flavours and techniques,

researching different cuisines, studying cookbooks, attending

food festivals and tastings, conversing with other chefs and

food professionals, even attending a culinary class or

workshop. Some chefs also draw inspiration from their own

cultural backgrounds and experiences.

Here are some aspects that helps to grow as a chef. Such as

Knife skills, Food safety, Menu planning, Ingredient

identification, Heat control, Meal presentation, Food

budgeting, Nutritional analysis, Spice and herb selection and

Baking and pastry techniques. Each aspects have its own

characteristics.

For being a chef all it comes to one thing is “if you want to be

successful and creative in your life, your career; step up and

ask what else I can do?”

Rushikesh Padhye

Professor and Chef

Culinary graduate from Pune University

with first class grade. Holds good ten years

of on table experience in Boulangerie and

Patisserie. Formerly associated with

Hyderabad Marriott Convention Centre,

Grand Hyatt, Radisson Hotels where

actively played roll in bakery and pastry

kitchen from Commis to Chef de Partie.

Fondant cakes, chocolate, Bread display,

Pastry shop setup, brunch, themed

desserts, pastries, sweets amenities are

their constructive keys. He is a possessor

for sharing hands on practical knowledge.

Chefs and their sayings for aspiring chef….

If an architect makes mistake, he grows ivy to cover it. If a doctor

makes mistake, he covers it with soil. If a cook make mistake, he

covers it with some sauce and says it is a new recipe.

- Chef Paul Boucse

Learn how to cook, try new recipes, learn from your mistakes, be fearless and

above all have fun.

- Chef Julia Child

BLEISURE TRAVEL - By Prof Priya Sawarkar

                                             BLEISURE TRAVEL - By Prof. Priya Sawarkar

Bleisure travel is a term used to describe travel which combines elements of both business and leisure. It typically takes the form of business travellers extending the duration of their trip, in order to enjoy leisure activities, which may range from sightseeing and relaxation, through to hiking, visiting entertainment venues, or attending events.

A trip comprised of both business and leisure components may also be known as a ‘bizcation’ and travel of this kind has possible advantages for business travellers, their employers, and those in the travel industry.

The rise of bleisure travel has understandably led to those in the travel industry placing a focus on who the average bleisure tourist actually is. By better understanding who participates in bleisure travel, hotels, travel agencies, restaurants and others in the industry can target them more effectively with their offerings and promotional content.

For business travellers, the ideas of bleisure trips hold strong appeal for a number of key reasons. On a basic level, the combination of work and fun or personal activities helps to create a far better work/life balance. This tends to result in greater happiness, lower levels of stress and more of a sense that business trips are worthwhile.

In many cases, bleisure travel represents an ideal opportunity to save on the travel costs associated with a trip abroad. Crucially, this allows people who may otherwise be unable to enjoy a personal holiday to do so. They will also have more money to spend on leisure, because travel and accommodation costs are at least partially covered by their employer.

Many business travellers return to the same location repeatedly, or at least more than once. With this in mind, bleisure trips offer an opportunity for travellers to get to know the location and its culture better. This, in turn, can help to improve the quality of work done, while allowing more meaningful business relationships to be formed.

Finally, bleisure offers the possibility of business travel with a companion, such as a friend, partner or colleague. This can help to alleviate boredom, prevent feelings of isolation and assist with overall enjoyment of the trip.

The famous destinations for bleisure travel in India are Mumbai, Hyderabad, Chennai, Delhi, Pune , Hyderabad and Bangalore

Workplace housekeeping and cleanliness practices by Prof. MukeshKumar Langiya

 Workplace housekeeping and cleanliness practices  by Prof. MukeshKumar Langiya

As we know that Starting point for housekeeping and cleanliness in the

organization is the setting of the housekeeping and cleanliness practices and then

training the employees in those practices. These practices must have clear

objectives which are practical and attainable. The practices are to comply with the

regulatory norms and requirements. These practices must be safe and simple so

that employees are motivated to follow them.

Good housekeeping and cleanliness practices ensure an orderly storage and

movement of materials from point of entry to exit. The plan also ensures that work

areas are not used as storage areas. This avoids the employees moving the

materials to and from work areas as needed. Part of the plan can include

earmarked area for different materials and frequency of material disposal from

the earmarked area. This step at workplace results into the elimination of

repeated handling of the same material and more effective use of the employees’

time. Often, ineffective or insufficient storage planning results in materials being

handled and stored in hazardous ways. Knowing the shop layout and the movement

of materials throughout the workplace helps in planning of the work procedures.

Employees’ training should be planned for good housekeeping and cleanliness

practice. Employees need to know how to work safely with the products they use.

They also need to know how to protect other employees such as by posting signs

(such as ‘wet – slippery floor’ etc.) and reporting any unusual conditions.

The practices of housekeeping and cleanliness are to be ‘maintained’ and not

‘achieved’. To be effective, these practices are to be used on a regular and

continual basis by the employees in the organization. One way to ensure that these

practices are followed at the workplace is to integrate them with the job

responsibilities of the employees.

For housekeeping and cleanliness practices special attention is needed for the

places which are ‘out-of-the-way’ or which are unmanned since without special

attention these places are likely to be overlooked. The orderly arrangement of

operations, tools, equipment and supplies is an important part of a good

housekeeping cleanliness practices. Also regular inspection is needed for ensuring

that the practices are followed at the workplace.

Fundamentals of housekeeping and cleanliness at workplace

The major fundamentals which are normally included in the housekeeping and

cleanliness practices at the workplace are described below.

 Removal of Dirt and Dust – Working in a dusty and dirty area is unhygienic as

well unhealthy for the employees since there can be respiratory type

irritations. Also, if dust and dirt are allowed to accumulate on surfaces,

there is a potential for a slip hazard. Hence, regular sweeping the workplace

for the removal of dust and dirt is an essential housekeeping and cleanliness

practice.

 Employee facilities – Adequate employees’ facilities such as drinking water,

wash rooms, toilet blocks, and rest rooms etc. are to be provided for the

employees at the workplace so that employees can use them when there is a

need. Cleanliness at the place of these facilities is an important aspect of

the facilities.

 Flooring – Floors are to be cleaned regularly and immediately if liquids or

other materials are spilled. Poor floor conditions are a leading cause of

accidents in the workplace. It is also important to replace worn, ripped or

damaged flooring that poses a trip hazard.

 Lighting – Adequate lighting reduces the potential for accidents. It is to be

ensured that inoperative light fixtures are repaired and dirty light fixtures

are cleaned regularly so that the light intensity levels are maintained at the

workplace.

 Aisles and stairways – Aisles and stairways are to be kept clear and not to

be used for storage. Warning signs and mirrors can improve sight lines in

blind corners and help prevent accidents. It is also important to maintain

adequate lighting in stairways. Further stairways need to have railings

preferably round railings for adequate grip.

 Spill control – The best method to control spills is to prevent them from

happening. Regular cleaning and maintenance on machines and equipment is an

essential practice. Also, the use of drip pans where spills might occur is a

good preventative measure. When spills do occur, it is important to clean

them up immediately. When cleaning a spill, it is required to use the proper

cleaning agents or absorbent materials. It is also to be ensured that the

waste products are disposed of properly.

 Waste disposal – The regular collection of the waste materials contribute to

good housekeeping and cleanliness practices. It also makes it possible to

separate materials that can be recycled from those going to waste disposal

facilities. Allowing material to build up on the floor wastes time and energy

since additional time is required for cleaning it up. Placing containers for

wastes near the place where the waste is produced encourages orderly

waste disposal and makes collection easier. All recyclable wastes after their

collection are to be transferred to their designated places so that the waste

materials can be dispatched to the point of use or sold.

 Tools and equipment – Tools and equipment are required to be inspected

prior to their use. Damaged or worn tools are to be taken out of service

immediately. Tools are to be cleaned and returned to their storage place

after use.

 Maintenance – One of the most important elements of good housekeeping

and cleanliness practices is the maintenance of the equipment and the

buildings housing them. This means keeping buildings, equipment and

machinery in safe and efficient working condition. When a workplace looks

neglected then there are broken windows, defective plumbing, broken floor

surfaces and dirty walls etc. These conditions can cause accidents and

affect work practices. It is important to have a replacement program for

replacing or fixing broken and damaged items as quickly as possible.

 Storage – Proper storage of materials is essential in a good housekeeping and

cleanliness practice. All storage areas need to be clearly marked. Flammable,

combustible, toxic and other hazardous materials are to be stored in

approved containers in designated areas which are appropriate for the

different hazards that they pose. The stored materials are not to obstruct

aisles, stairs, exits, fire equipment, emergency eyewash fountains,

emergency showers, or first aid stations. Also it is important that all

containers be labeled properly. If materials are being stored correctly, then

the incidents of strain injuries, chemical exposures and fires get reduced

drastically.

 Clutter control – Cluttered workplaces typically happen because of poor

housekeeping practices. This type of workplace can lead to a number of

issues which include ergonomic as well as injuries. It is important to develop

practices where items like tools, chemicals, cords, and containers are

returned to their appropriate storage location when not in use. Clutter is not

only unattractive but, in a work area, it is also a serious threat to safety.

Danger to the employees increases if the established exit routes and doors

are blocked. For this reason, as well as to prevent slips and trips, assorted

waste materials need to be disposed of promptly in the appropriate waste

containers. Aisles are to be kept clear of obstructions for obvious reasons.

 Individual workspace – Individual workspace need to be kept neat, cleared of

everything not needed for work. Many workplace injuries occur right in the

employee’s workspace. This space is often overlooked when conducting

general housekeeping and cleanliness inspections. It is necessary to make

a checklist which is to be used by the employees to evaluate their

workspace.