Facility Operations and Management: Statutory Regulations and Health, Safety, and Environmental Measures

This presentation discusses the statutory regulations that affect facility operations, including naming process, advertising, bookings and sales, and food hygiene and fire regulations. It also covers the health, safety, and environmental measures that must be implemented by a facilities manager, such as promoting occupational and personal safety, maintaining a risk-based emergency management program, and providing training on working safely. Additionally, it outlines the documentation required to account for compliance with statutory regulations, including the Health and Safety Act, Food Production Act, and Licensing Act.

FACILITY OPERATIONS AND
MANAGEMENT.
TASK 2

2.1.The statutory regulations that will affect facilities
operations
Statutory regulations are enforced by certain regulatory
organization. They affects function of facilities operation in
many ways. There are certain laws, regulations and codes to be
consider within hotel industry. These are:
•Naming Process: The owners of hotel needs to display notice
showing that owners name is not similar to name of the hotel
under the Business Names Act,1985. Further, if there is any
stationary produced for hotel must consist of owners name and
other relevant information.

• Advertising: Under Trade Descriptions Act,1958 the hotel
owner must provide accurate description of hotel facilities i.e.
true and fair and it must not be misleading in any way. Also,
while advertising hotel brand, marketing pamphlet and
updating hotel websites it must be ensured that owner must not
mislead potential guests with pricing by advertising at one
price after it has already been quoted.
• Bookings and Sales: Hoteliers need to be comply with both
Credit Card Order 1990 and General Data Protection Act, 2018
when implementing a booking process. If there is any
surcharges that credit companies asked to Hotel for payments
made by credit card must be identified on the guest bill.

• Food Hygiene and Fire Regulations: The rooms within hotel
consist fire retardant furniture that complies with the Furniture
and Furnishings( Fire and Safety ) Regulations,1988. Further,
It is the duty of hotel to maintain hygiene while cooking and
serving dishes to their visitors.

2.2. The health, safety and environmental measures that must be
implemented by a facilities manager.
It is the major role and responsibilities of facility manager to
provide safety to employees and visitors at workplace. Health,
safety and environmental measures that must be implemented by
a facilities' manager at Rose and Crown Hotel are:
•Promote occupational and personal safety, health and wellness.
•Maintain a risk based emergency management program to
reduce impact of emergency events at Rose and Crown Hotel.
•Provide information to staff and customers about health and
safety hazards.
•Developing programs for safely handling of emergency
situations that occur within Rose and Crown Hotel.

• Manager must provide training material and assistance on how
to work safely at workplace. Especially to staff members
within Kitchen Department.
• It must provides fire prevention, inspection, engineering and
system maintenance services.
• Manger shall establish, implement and maintain a strong
communication system with employees and staff about health
and safety matters.
• Employees, and staff members within hotel must have or be
provided with the knowledge to protect themselves from
hazards in their working environment.

They must conduct training of new employees in relation to
maintaining health and safety at workplace.
•It is duty of manager to have monitoring compliance with
environmental, health and safety Statues and regulations which
governed hotel sector.

2.3. Documentation required to account for compliance with
statutory regulations.
• Health and Safety Act, 1974: This act was established to
provide health and safety to employees by their employer at
their workplace. This act is applicable in all the industry and it
governed hospitality sector as well.
• Food Production Act, 2000: The main motive of this act is to
established Safe food production and to ensure that
production of primary produce is carried in a such way that ; It
makes primary produce fit for human and animal consumption
and maintains food quality.

• Licensing Act, 2005: This implies that any individual who
plans to sell or supply alcohol or authorize the sale or supply
of alcohol must apply for a personal license .