Covid - 19 Precautions

Regular health check of the staff.

Written information about COVID-19 precautions and practices is given in the acceptance of guests.

Visual information about the rules and social distances applied / to be followed in places where the guest and staff can easily see is provided throughout the facility.

Necessary precautions regarding social distance are taken, markings are made and more guests than the capacity in accordance with the plan are not accepted.

Thermal camera or contactless fire measurement applications.

Disinfection mats (mats) and hand disinfection opportunity

Personal protective equipment such as masks and gloves are provided to be given to guests upon request.

Hand disinfectant or antiseptic is kept at the entrance of general use areas and general customer toilets, as well as in different places of wide general use areas.

In case of open buffet application, plexiglass or similar barrier is made in a way that prevents the guest access of the open buffet to the guest side, and the service is provided by the kitchen staff.

There is a thermal camera or contactless fever measurement applications, disinfection mats and hand disinfection or antiseptic at the personnel entrance.

Personnel are provided with the opportunity of hand disinfection with personal protective equipment (such as mask, surgical mask, gloves, visor) suitable for the contact with the guests and the environment, instead of the working place.

Customer rooms, hand-touched surfaces in the rooms and equipment such as telephone, remote control, water heater, door-window handles are cleaned with disinfected products when the guest's stay ends.

Periodic maintenance of the ventilation and air conditioning system and other tools, equipment, materials, equipment such as laundry and dishwasher and sterilization of the necessary ones are provided.

Cleaning and hygiene of the kitchen and related areas, all kinds of equipment and equipment used in the kitchen, counter and storage areas are provided regularly.

Corona Virus Training to All Staff
Rooms Left At Least 12 Hours
Periodic Open Area Disinfection
Periodic Indoor Disinfection
Textile Products Are Washed At 90 Degrees
Warehouse and Food Safety Inspection