Instituting organizational hygiene using hand automated sanitzer system for the department of hospitality managment Department: Hospitality Management By: juliusmjoshua Project ID: 6785 Rating: (3.3) votes: 6Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractHygiene refers to conditions and practices that help to maintain health and prevent the spread of diseases, Covid-19 is a very deadly and highly contagious disease that spreads through unhygienic practices. High risk Covid-19 places include schools and institutions. One of the ways the spread of Covid-19 can be controlled is through constant hand sanitizing. The management of the plateau state polytechnic in its effort to institute the Covid-19 protocol, made available conventional hand sanitizers strategically situated around classroom blocks in all the departments and public places within the institution. It was noticed however that in spite of the availability of hand sanitizers staff and students do not utilize conventional hand sanitizer as they hardly sanitize their hands as regularly as required by the NCDC. Also, it is fear at that conventional hand sanitizer may become Covid-19 vectors since they are manually operated and may become hubs for the spread of the Covid-19 virus resulting in mass deaths and subsequent closure of the institution. The objectives of this project were to provide an automated hand sanitizer machine (AHSM) based on hygiene principles and specifications and to find out if the availability of the automated hand sanitizing machine has a motivational effect on staff and students hand hygiene practices in the Department of Hospitality Management. Specifications for the automated hand sanitizer machine included having an electric sensor that automatically drops sanitizer as soon as it detects do not sanitize their hands using the conventional hand sanitizer but practiced hand sanitizing when the automated Hand Machine was brought....Preview Download Preview +Other Hospitality Management project topics and materials you might be interested in»The economic importance of hospitality industry to the nation»Importance of interpersonal relationship between restaurant and kitchen staff»Effect of economic depression on the marketing of hotel products»Roles of equipment availability on employee performance in the hotel industry»Production of assorted snacks from composite flour with special references to sweet potato»Utilization of rice for the production of snacks and bread»The effect of corona virus pandemic (covid - 19) on the profitability of hotels establishment»Examining the impact of online reservation system on the profitability of the hotel»Enriching Nigeria menu with the use of soya beans»The effectiveness of health insurance as a motivational tool in the hotel industry - case study of selected hotels in Ikorodu, Lagos»Critical examination of safety and security concern in hospitality industry - case study of Exclusive Mansion»Impact of marketing communication in promoting tourist destination - case study of Katsina metropolis»The causes of food poisoning - effect and their control»Evaluate the service delivery and customer satisfaction in hospitality industry»The effect of quality services on customer satisfaction - case study of Destiny Castle Hotel