Topics: Fire extinguisher, Fire protection, Carbon dioxide Pages: 21 (5654 words) Published: May 27, 2015


Fire Precautions:
Fires in hotel and catering establishments are common and all too often can result in injury to the employee and in serious cases either injury or loss of life to employees and customers. Fire Prevention:

In dealing with this subject it is necessary to realize that it falls into two separate categories : a. Fire Prevention
b. Fire fighting
One of the most important requirements for fire prevention is good housekeeping---housekeeping of the kind that fall under the jurisdiction of the maintenance department rather than the Housekeeping department. This kind of good housekeeping automatically, through orderliness and the elimination of hazards helps to prevent fires. The Chief engineer is normally responsible for fighting fires in each hotel. He is responsible for instructing employee in his department on organizing and supervising FIRE DRILLS and for the maintenance of a well trained group which acts as a fire patrol as well as fire fighters. The instructions given to maintenance employees should enable them to be able to classify types of fires and to be familiar with the proper methods of extinguishing them. Some fires calls for wetting and cooling method below the ignition point ( ignition is the process of something starting to burn), others require blanketing effect ( a security blanket provides some one with a feeling of safety and comfort when they are in a situation that worries them or makes them feel nervous)which either excludes or dilutes oxygen to a point where it will not support combustion ( combustion is the act of burning something or the process of burning ). A basic knowledge regarding the fire should assist in preventing fires and handling them if they do occur. Three components are necessary for a fire to start, if one of the three , or is removed then the fire does not happen or it is extinguished . The three parts are: a. Fuel…..something to burn

b. Air…….Oxygen to sustain combustion ( to keep fire going) c. Heat….gas, electricity etc.
For all practical purposes , there are three general classes of fires: a. Class A
b. Class B
c. Class C
Fires occurring in ordinary dry combustible materials such as : a. Wood
b. Textiles
c. Papers
d. Rubbish ( Rubbish consists of unwanted things or waste material such as used paper, empty tins and bottles and waste food which can catch fire) etc. In these fires the quenching (putting off the fire) and cooling effect of qualities of water or solutions containing a high percentage of water are the first importance. CLASS B:

Fires in inflammable liquids such as oils, grease ( Grease is a thick oily substance which is put on the parts of cars and other machines in order to make them work smoothly)etc. In these fires a blanketing effect is essential. CLASS C:

Fires in electrical equipment where the use of non conductive agents are required for the extinguishing of them. TYPES OF EXTINGUISHERS:
For Class A fires the soda acid extinguishers , which ejects water under gaseous pressure when they are INVERTED, are effective. Their use is limited, however to small fires since they contain only two and half gallons of water. Direct application of water hoses ( a hose is a long flexible pipe made of rubber or plastic. Water is directed through a hose in order to do things such as put out fires , clean cars or water gardens) must be used when fires are beyond the capacity of these small extinguishers. For class B fires Carbon Di Oxide fog or foam ( when there is fog, there are tiny drops of water in the air which form a thick cloud and make it difficult to see things) ( Foam consists of mass of small bubbles that are formed when air and a liquid are mixed together) extinguishers are required. For Class C fires Carbon- di -oxide fog is the extinguishing agent...
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