Document products and approved uses
List cleaning products used by task, check their labels and safety information, and confirm which surfaces or equipment they are intended for. Keep claims about ingredients, emissions or biodegradability tied to current product documentation.
Review task and supply arrangements
Confirm dilution, dispensing, cloth use, laundry and replenishment processes against the hotel's own procedures. Linen supply, laundering, food waste, amenities and purchasing may be managed by other suppliers and should not be assumed part of a cleaner's service.
Measure site practices consistently
If the hotel tracks product, water or waste use, document the site, time period, baseline and measurement method. Do not claim a reduction or environmental benefit without comparable records.
Verify certificates and service scope
Check the issuer, covered locations, dates and criteria for any claimed certification. Confirm which common areas, rooms, facilities and service intervals are in the cleaning proposal; cleaning does not certify a hotel or guarantee guest, cost or competitive outcomes.
