Emergency Disaster Plan for Hospitality Facilities

Disasters can strike at any time with little warning and catch owners, employees and quests of small hotels, motels and restaurants by complete surprise. People might have to react quickly to escape a dangerous situation and find protection and safety. Having a plan in place to handle a disaster can mitigate the damage to people and property.

Determine Risks

The owners of a small hospitality operation should assess what types of disasters could reasonably be expected to affect their property. Tornadoes, earthquakes, flooding and hurricanes are common in particular regions of the country. Chemical manufacturers usually carry the threat of a spill or an explosion. Fire and terrorism are universal concerns. Identifying potential threats helps to establish the foundation for an emergency response plan.

Safety

The primary purpose of a disaster preparedness plan is to ensure the safety of guests and employees. In case of fire, the first step is move them away from the flames, heat and smoke. A plan should take into account those who have disabilities that inhibit their mobility and may need assistance evacuating an area. Well-marked evacuation routes can help people navigate to safety on their own. Emergency services should be contacted immediately for assistance. A hospitality business owner should also plan for a region-wide disaster -- such as a flood happening -- that might hamper the ability of emergency personnel to respond.

Business Concerns

Protecting sensitive and valuable information is a common concern during a disaster. A small business can not afford to be closed very long. Securing company records and customer information can help a small business recover. Duplicate copies of the information should be made regularly and stored off-site to help a business get back on its feet.

Training

An emergency plan has a better chance of being successful if the proper amount of training is done before an emergency. Teaching staff members what is to be expected of them in the case of a disaster should help them perform better in hectic situations. Training can be done in conjunction with emergency services to give them advance awareness of the hospitality business or restaurant layout and where people will normally be located. This can help emergency workers do their jobs and increase the likelihood that people will be kept safe.