College Planning & Management

JAN 2013

College Planning & Management is the information resource for professionals serving the college and university market. Covering facilities, security, technology and business.

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Campus Scene IN T HE SPOT LIGH T HotTips { CONT. FROM PAGE 3 } This Month Custodial Care from Michael Kean, a third-year DU Environmental Science student, who had heard of a similar program at McGill University. After social media and news outlets went crazy for the canines, the Dalhousie Student Union arranged another option to help meet the demand: during the Puppy Room's operating hours, students had the option of being shuttled to a nearby SPCA, where they could walk dogs or cuddle with cats at the facility. Cleaning for Health and Wellness WHEN THERE ARE A NUMBER OF VIRUSES going around campus, the maintenance department can find itself under the magnifying glass. Here are suggestions to make sure that your staff is doing a good job of cleaning and also show your administration your program is working. The first thing to do is establish a "clean for health" program. The U.S. Department of Health has scientifically proven that rigorous and regular cleaning is associated with major decreases in harmful pathogens that lead to illness. Therefore, a documented cleaning program is critical not only for appearance, but also to ensure healthy students, staff, and visitors. Start by documenting your goals. Next, you need to create cleaning standards and methods that focus on cleaning and disinfecting HTPs (high touch points), the main culprit in spreading viruses. Identify and document HTPs (desks, doorknobs, railings, chairs, toilet flushes, etc.) using a CMMS (Custodial Maintenance Management Software) system or other tool. Now you can establish a cleaning standard for each surface or location. For example: Clean and damp sanitize doorknobs and dispensers with disinfectant and a clean cloth, five days a week. Next, train your staff on proper cleaning techniques and standards. This is key. Training of janitorial staff is paramount to the success of the program. A great way to train the staff is to mark HTPs with a UV marker prior to cleaning. After they've cleaned, go back with a black light to validate the cleaning has been done properly. The data from this training process can be loaded in your CMMS; this allows you to track and verify program progress and identify areas of concern. Once you have your program established and documented, regularly perform UV validation spot checks and track the results in your CMMS. If issues arise, you will have documented proof of the cleaning activities. Michael Fabian is the CompuClean manager for Spartan Chemical Company, Inc. He can be reached at 800/537-8990, ext. 353, or 6 Releases FourthAnnual Ranking brings animals to hospitals, schools, and other places where they can assist people in therapy, be it physical, mental, educational, motivational, or social. The idea for the Puppy Room came, a leading website for college and university information, recently issued its updated rankings for the top 2,000 colleges and universities in the U.S. and released Virginia Tech Dedicates New Lavery Hall Lavery Hall, a new academic and student services building at Virginia Tech in Blacksburg, VA, was officially dedicated in November. Named for Virginia Tech's 12th president, William Edward Lavery, and designed by Washington, DC-based design firm Stantec, the new building offers a floor of classrooms and office space as well as the University's newest dining hall, Turner Place. With eight separate restaurants and seating for more than 830 people, Turner Place is one of the largest campus dining facilities in the state. The exterior of the 77,300-sq.-ft. building was designed to complement the campus' Collegiate Gothic character while providing a contemporary home for its novel new dining hall. A regular course of large windows along exterior walls provide abundant daylight for the open, two-floor dining area, and a series of surrounding plazas provide outdoor seating and create a gathering place for students. The interior space offers bold, highend finish work and showcases a number of name-brand restaurant chains, some of which are marking their first college campus location. Mesher Shing McNutt of Seattle designed the interior of Turner Place. COLLEGE PLANNING & MANAGEMENT / JANUARY 2013 WWW.PLANNING 4EDUCATION.COM

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