Category Archives: Insurance

by | December 22, 2011 · 6:45 am

Hospitality Industry Health Risks: "Bed Bugs" Have Become Increasingly "Resistant To Chemicals" Used To Treat Hotel Infestations

These mostly nocturnal feeders are difficult to control, not only because they are adept at avoiding detection by crawling into creases of soft furnishing but also because they have developed a resistance to many of the chemicals that have been used to kill them.

Exposure to treated bed nets and linens meant that populations of bed-bugs had become resistant to the chemicals used to kill them, researchers said. The findings could help convince pest controllers to find alternative remedies to deal with the problem.

Since almost vanishing from homes in industrialised countries in the 1950s, populations of the common bed-bug have become re-established in these regions over the past decade or so.

Findings presented at the gathering in Philadelphia showed that 90% of 66 populations sampled from 21 US states were resistant to a group of insecticides, known as pyrethroids, commonly used to kill unwanted bugs and flies.

One of the co-authors – evolutionary biologist Warren Booth, from North Caroline State University in Raleigh – explained that the genetic evidence he and his colleagues had collected showed that the bed-bugs infecting households in the US and Canada in the last decade were not domestic bed bugs, but imports.

For more:  http://ehotelier.com/hospitality-news/item.php?id=22337_0_11_0_C

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by | December 20, 2011 · 7:01 am

Hospitality Industry Property Risks: Thirty-Five Niagara Falls Motel Rooms Extensively Damaged By "Partying High School Students"; Difficulties In Collecting From Parents And School

“…The room was a prime example of the swath of destruction cut through the motel. Holes had been punched in the wall, furniture broken and bathroom ceiling tiles had been ripped out in the bathroom…”

“…Initial estimates the owners have received peg the amount of damage to between $50,000 and $100,000…”

“…(the owner) simply hopes that parents of the students will step up and take responsibility…That hasn’t happened so far…”

Thirty-five rooms at the Avenue Inn on Lundy’s Lane were rented to high school students from Welland’s Notre Dame College School the night of the school’s Christmas semiformal, which was held up the street at the Americana Resort and Conference Centre. Overnight on Friday, Dec. 9, 22 of those rooms were damaged extensively.

“I don’t want to see this happen again,” David Linqi Liu, general manager and co-owner of the Avenue Inn motel said as he continued to sift through the wreckage of what was once Room 135 at the motel. As he walks around the room, the crunching of broken glass beneath his feet can be heard.
“We’ve had a lot of parties here, but we’ve never had this much damage,” said Harry Liu, David’s son who helps his dad and mother, Ling Cao run the Avenue as he flipped through an album of photos documenting the destruction. “A toilet was smashed, furniture and beds were overturned, a door was kicked in, a door was broken. Even an oven door was ripped off and its glass broken.”
According to Robert Forget, the on-duty manager the night of the incident, police were called by a motel guest not associated with the party. “They did show up for a little bit but they told us it was our responsibility,” Forget said. “They said it was a civil matter, not criminal.”

For more:  http://www.niagarathisweek.com/iphone/news/article/1262771–students-wreak-havoc-in-falls

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by | December 17, 2011 · 11:35 am

Hospitality Industry Guest Safety: New York Hotel Elevator Malfunctions "Killing Hotel Guest" Hours After "Electrical Maintenance Repairs"

“…Electrical maintenance work was being performed on an elevator just hours before it malfunctioned, killing an advertising executive in Midtown…”

Photo by Hiroko Masuike/The New York Times

“…The last fatal elevator accident in the city also involved Transel: Robert Melito, 44, a technician for the company, was servicing an elevator on the 10th floor of a building at 230 West 38th Street on Sept. 23 when he fell to his death…”

Suzanne Hart, 41, was crushed to death on Wednesday morning after the elevator she was stepping into lurched upward, pinning her between the outside of the car and the wall of the elevator shaft.

Mr. Sclafani said the department would be conducting citywide sweeps of elevators maintained by Transel Elevator Inc., the company that serviced the elevators at 285 Madison Avenue, where the accident occurred.

The company maintains elevators at nearly a dozen prominent buildings in the city, according to Transel’s Web site, including the Graybar Building, the BMW Building and the Hippodrome Building. Additional clients listed on the Web site include Carnegie Hall and the Plaza Hotel.

For more:  http://www.nytimes.com/2011/12/16/nyregion/elevator-that-killed-yr-executive-was-undergoing-maintenance-city-says.html?_r=1

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by | December 15, 2011 · 6:47 am

Hospitality Industry Guest Safety: Hotels And Resorts Face Lawsuits Over Severe Burns To Children From Guest Room "Glass Fireplaces"; Glass Can Reach Temperatures Of 400 Degrees

“…more than 2,000 children ages 5 and younger have suffered burns from fireplace glass since 1999, according to a federal estimate. Some burn specialists think the actual toll is higher…”

“…(one) lawsuit, filed this June in federal court in Denver, seeks damages from several fireplace companies along with operators of the resort. They knew “these fireplaces would be installed at heights for which the decorative glass front was perfectly suited to contact by infants and small children,” the lawsuit states, yet “took no steps to guard against direct contact with the super-heated glass or to meaningfully warn about the extreme…burn potential.”

Citing the “extreme risk of injury,” the American Burn Association, representing burn surgeons, nurses and therapists, last week became the latest to call for adoption of a mandatory safety standard. It joins such groups as Consumers Union and the Consumer Federation of America.

The glass commonly reaches temperatures of 400 degrees, as hot as an oven on broil, and is usually placed at a perfect height for curious toddlers to touch or fall into. These encounters can easily result in skin graft surgery and painful recovery, with medical costs in the six figures. One safety expert called it an “insidious and unappreciated hazard.”

Consumer groups and anguished parents are urging the Consumer Product Safety Commission to impose federal safety regulations. But the fireplace industry, which up to now has policed itself, is resisting. To head off federal regulation and more lawsuits from families of burned kids, manufacturers are working on a revision to their current voluntary standard that will be taken up by an industry technical panel on Dec. 13.

For more:  http://www.tucsonsentinel.com/nationworld/report/121211_fireplace_burns_regs/fireplace-industry-resists-regulation-over-child-burns/

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by | December 14, 2011 · 6:21 am

Hospitality Industry Information Security Risks: Most Hotels And Restaurants Have Experienced A "Cyber Attack" In The Past Year; "Intellectual Property Protection" Is Too Often Ignored

“…Seventy-three percent of small-to-middle-sized companies experienced a cyber attack in 2010, and 30% of those attacks were extremely effective, according to Symantec, a software security developer based in Mountan View, Calif…”

“…estimates are that this year…the cost associated with each breach has gone up to $214 per record…Negligence is a big issue,” “

With the increase in worldwide cyber crimes, smaller private businesses may be more vulnerable than larger ones, said an executive of Chubb Group of Insurance Companies. “It’s the perfect cyber storm,” said Ken Goldstein, vice president of the Chubb Group of Insurance Companies. “We’re in a bad economy; we’ve got private companies, generally small to middle in market size, that are strapped in what they can spend on intellectual property protection,” he said.

At the same time, he said, new technology means “cyber thieves can essentially hack from anywhere around the globe.”

Cyber crimes can do serious harm to an organization’s bottom line. According to Ponemon’s, the median annualized cost of cyber crimes for the 50 organizations studied was $5.9 million, with a range of $1.5 million to $36.5 million. This represents a 56% increase since last year.

“Multiply that by the number of customers that you service; it could be a sizable amount of money that a company would have to pay out of pocket,” Goldstein said.

The most costly cyber crimes are those caused by malicious code, denial of service, stolen devices and Web-based attacks, Goldstein said. Besides deliberate cyber theft, Goldstein says company information loss sometimes is a byproduct of employee negligence. An employee losing their mobile device at a hotel or restaurant, for example, could lead to a breach, he said.

For more:  http://www.fa-mag.com/fa-news/9382-smaller-private-companies-at-greater-risk-of-cyber-attack-.html

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by | December 13, 2011 · 6:48 am

Hospitality Industry Reputation Risks: Hotel's Must Protect Against Events And Fallout From Attacks Against Company's Brand And Reputation

“… there is no shortage of reputational risks from social media and the Internet in general, from corporate manslaughter, money laundering, corporate corruption, and terrorism…”

With the boom in social media, interest in reputational risk has itself boomed. The term refers to a company’s risk of having its reputation damaged because of certain events or incidents and the fallout that takes place because of these incidents. In some cases, the effects can be severe enough to put a company out of business.

ReputationGuard was designed to help insureds cope with reputational threats, providing access to reputation and crisis communications firms Burson-Marsteller and Porter Novelli and coverage for costs associated with avoiding or minimizing the potential impact of negative publicity.

There are two categories of coverage:

  1. For reputation attacks: a public attack upon a company’s reputation. The costs of hiring communications experts from the Chartis panel and communications costs.
  2. For reputation threats: acts or events that the company believes, if made public, would have a material impact on the company’s reputation and would be seen as a breach of trust by the company’s stakeholders.

Insurers will not exclude any business segments but most interest is in those with revenues of $500,000 to $2 billion.

For more:  http://www.insurancejournal.com/uncategorized/2011/12/13/226947.htm

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by | December 12, 2011 · 6:50 am

Hospitality Industry Security Risks: Hotels And Restaurants Must Have "Armed Robbery Prevention" Procedures; Available From Insurance Carriers

“…Because hospitality establishments have a certain amount of cash on hand, agents and cashiers may face the potential danger of robberies…”

  1. Is there a high degree of visibility?
  2. Are shop or outlet displays free from posters and signs?
  3. Are  counters and cases low enough for line of sight?
  4. Are all sections of business are visible from central cashier area?
  5. Do you call authorities if you suspect someone?
  6. Have you secured your desk or cashier operation if there is a reason for concern?
  7. Have you installed a holdup alarm system and instructed staff in its use?
  8. Do you keep minimal cash?
  9. Is your routine for bank deposits varied?
  10. Is your safe locked at all times?
  11. Have you taught robbery prevention to employees?
  12. Are references checked before hiring new employees?
  13. Do two or more people open and close your business?

For more:  http://www.hospitalitynet.org/news/154000320/4054068.html

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by | December 11, 2011 · 6:38 am

Hospitality Industry Food Safety: The "2009 FDA Food Code" Established New Federal Standards Limiting Handling Of Foods With "Bare Hands", Lowered Refrigeration Temperatures

“…The United States Food and Drug Administration (FDA) Food Code (established) a new set of federal standards in 2009…multiple federal agencies, with input from business interests…(made) several changes in how health inspections are conducted…”

CLICK ON "FDA" TO VIEW FDA FOOD CODE

  • Restaurants will have to put date markers on all food containers in their refrigerators and freezers
  • Prepared food may be kept for no more than four or seven days, depending on the temperature to which it’s chilled
  • Cooks and kitchen help will no longer be allowed to touch ready-to-eat foods with their bare hands
  • Gloves must be used
  • The standard is minimal bare-hand contact
  • Refrigeration standards are being tightened
  • Potentially hazardous foods – those that can make you sick if you’re not careful – must be chilled to 41 degrees

For more:  http://www.starnewsonline.com/article/20111210/articles/111219993?p=1&tc=pg

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by | December 10, 2011 · 8:18 am

Hospitality Industry Pool Risks: Hotel Pools And Spas Are Not Considered Safe If "Drain Covers Are Broken, Missing Or Cracked" (Video)

[youtube=http://www.youtube.com/watch?v=oRLG0iICT4w]

 

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by | December 9, 2011 · 6:55 am

Hospitality Industry Fire Risks: Louisiana Hotel's Rooftop "Electrical Room Fire" Extinguished By Sprinkler System; Building Suffers "Significant Water Damage" As Water Seeps "All The Way To Lobby"

“…the sprinkler system (stopped) the spread of the fire. But the building suffered significant damage from water that seeped from the roof all the way into the lobby…”

Officials are investigating the cause of a two-alarm fire on the roof of the Brent House Hotel at Ochsner Medical Center’s Old Jefferson campus that prompted the evacuation of a few hundred employees and hotel guests Thursday afternoon. There were reports of two people who suffered minor smoke inhalation, according to Joe Greco, director of the East Bank Consolidated Fire Department.

Firefighters went to the roof and discovered the source of the smoke was a 20-by-30-foot mechanical room that houses the building’s electrical panels and the elevator motors. Greco said the crew encountered heavy smoke and some flames in the room, but were able to extinguish the fire by 1:32 p.m.

The cause of the fire was still not known Thursday evening. Although there was speculation earlier in the day that the blaze may have started in the motor of one of the elevators, Greco said there was no evidence of that.

For more: http://www.nola.com/traffic/index.ssf/2011/12/nvestigators_look_for_cause_of.html

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