Abstract
The purpose of the article is to introduce modern cleaning technologies in hotels by reducing the harmful effects of chemicals on human health and the environment. Method. The research is based on scientific methods of analysis and comparison of information. Results. The negative impact of modern detergents used by hotel companies on the human body and the environment has been determined. The most aggressive components of chemistry and their harmful effects when used on humans are listed. The comparison of the most popular professional cleaners with the green type of cleaning products and their neutral effect on the environment and efficiency during use. Scientific novelty. One of the innovative areas in the field of professional cleaning in hotel enterprises is green cleaning, which uses solutions and technologies aimed at minimizing the harmful effects on the human body and the environment. This includes the use of cleaners based on natural components, the reduction of water consumption and the amount of chemicals used through the use of pre-treatment methods, the use of innovative materials and equipment, improving the energy efficiency of apparatus and machines and more. The principle of work of environmental cleaners is shown, which is based not on removal of contaminants by their dissolution (alkaline purifiers) or chemical reaction (acid purifiers), but on the removal of dirt from the surface by means of water base and organic compounds. Practical importance. The European experience in the use of environmentally friendly solutions proves that the use of green-series means can optimize the cost of maintaining facilities. Thanks to the "green" type of cleaning, protective films and coatings are formed on surfaces that are washable and cleanable. This allows them to extend their service life, which is very important in our economic environment. Eco-friendly goods or products are valued much higher and hotel services are no exception. Positioning the hotel as an eco-hotel gives the owner a number of competitive advantages, for example, the ability to use the new status for advertising purposes, create a favorable microclimate for guests and increase the rate of loading of the room.
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