Activities in the Work environment The Lodging Business' Model.


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Activities in the Work environment The Inn Business' Model Arranged for Workshop Towards Weight Anticipation in the Caribbean November 20 - 22, 2000 Barbados Moderator: Bernice Dyer-Regis Preparing Master Quality Tourism for the Caribbean Vision for Caribbean Tourism
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Activities in the Workplace-The Hotel Industry\'s Model Prepared for Workshop Towards Obesity Prevention in the Caribbean November 20 - 22, 2000 Barbados Presenter: Bernice Dyer-Regis Training Specialist Quality Tourism for the Caribbean

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Vision for Caribbean Tourism "To be the Safest, Happiest, and Healthiest of Comparable Destinations in the World"

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Quality Tourism for the Caribbean Tourism, Health Safety & Resource Conservation Project Meeting a wellbeing need through an open private organization IADB major funder Other subsidizing accomplices - CDB, GTZ CAREC-CAST joint usage Initial nations - T&T, Barbados, Jamaica, Bahamas, OECS

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Quality Tourism for the Caribbean CAST 1, 100 Caribbean Hotel Association individuals and 750 united individuals Provide fantastic instruction and preparing identified with reasonable tourism Serve as an indispensable connection to all tourism partners in the district

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Quality Tourism for the Caribbean CAREC Improve wellbeing status of Caribbean individuals Increase abilities of 21 part nations in different controls Provide specialized co-operation, administration, preparing and exploration

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PROJECT PURPOSE To enhance the quality and aggressiveness of the tourism business, through the foundation and scattering of value gauges, frameworks and enlistments intended to guarantee sheltered, sound and naturally cognizant items and administrations for visitors and staff.

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ACTIVITIES Needs appraisal Caribbean wide benchmarks Standards-based enrollment frameworks for wellbeing and environment Human asset advancement Recognizable brand character (Alliances - tourism, wellbeing, lodgings)

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BENEFITS Industry Quality & intensity of tourism item enhanced Marketing edge, decreased protection costs for members More gainful, feasible tourism & advancement Meet and surpass nearby general wellbeing prerequisites Countries Improved national limit for ailment reconnaissance and control through checking ailment patterns in inns Better wellbeing circumstance of specialists & families in industry Healthier conditions for intra-provincial explorers, who made up 10-15% of the 14 million stay over voyagers in ‘97

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CONTRIBUTION OF TOURISM "Tourism is to the Caribbean what oil is to the Middle East" 1998 19.54 million travelers landing 12.27 million journey travelers Generated US$ 32.5 billion in monetary action One in four occupations in tourism industry Provided 2.9 million employments in the locale Responsible for 31% of the district\'s GDP

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MODEL LIFESTYLE Program Premise-The Quality of Service Provided to Guests is Dependent on the Health and Wellness of Employees

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CARIBBEAN HOTEL 2, 300 rooms and suites 18 eateries/5 cafés Staff of more or less 6000 Staff lounge area serves breakfast, lunch, supper and snacks smorgasbord style Nurse gives administration to staff individuals

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BACKGROUND Nurse\'s perception of the accompanying: Vast lion\'s share of representatives seem, by all accounts, to be over-weight Significant weight increment in new workers after brief period Employees\' over-liberal servings in the lounge area Employees\' unfortunate sustenance decisions More french fries/less heated potatoes More dessert/less new natural product plate of mixed greens More stewed meats/less heated meats Little or no vegetables Generous servings of sauces, flavors and dressings

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OTHER OBSERVATION Hypertension Screening - Pharmaceutical Company Significant number of laborers hypertension readings above 160/100 20% of those were under 40 yrs

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HEALTHY LIFESTYLE Program New Caribbean Cooperation in Health II - local Health Priority Area of Chronic Non-transmittable Diseases Applying the proper procedures of the Caribbean Charter for Health Promotion to the need zones

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HEALTHY LIFESTYLE Program OBJECTIVES Increase the learning of workers in connection to solid nourishment decisions Equip workers with individual wellbeing abilities relating to practice and weight control Create a steady domain at the work environment to make the sound decision the simple decision

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PHASE 1: Collection of Baseline Data Select a delegate test of workers who have no less than one feast for each day at the staff lounge area Measure weight and stature to focus Body Mass Index (BMI) furthermore waist circuit Administer poll to evoke data on workers: Knowledge of their flow wellbeing status in connection to diabetes, hypertension and coronary illness Family history of diabetes, hypertension and coronary illness

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Collection of Baseline Data Cont’d Perception of individual weight in connection to stoutness Perceptions of heftiness Food inclinations at staff lounge area Regularity of physical activity Alcohol abuse and tobacco use Perception of relationship in the middle of corpulence and incessant non-transferable maladies Willingness to take part in worksite sound way of life project

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PHASE 2: Program Development/Implementation HEALTHY FOOD CHOICES Training for cooks in a joint effort with CFNI re - adjustment of menu decisions and formulas Education sessions for staff re: Relationship between nourishment, weight, exercise and CNCDs Healthy mix of menu things Achievement and upkeep of perfect weight

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Program Development/Implementation Cont’d REGULAR PHYSICAL EXERCISE Setting up of rec center at the work environment to encourage worker work-out for 20-30 mins no less than three times each week

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Phase 3: Program Evaluation At 6 and 12 months after usage: Compare singular gauge information with momentum information re: BMI, sustenance inclinations Knowledge/dispositions/rehearses in connection to eating regimen, practice and weight control Facilitating and ravaging variables

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THE WAY FORWARD Collaborate with CFNI in overhauling the activity to a complete Worksite Wellness Promotion Program In conjunction with CFNI and the Caribbean Culinary Federation, create preparing system for gourmet specialists in the readiness of healthier dinners

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