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EXCLUSIVE: This is the FULL hotel operation protocol plan which has been Submitted to the Prime Minister’s Office. The plan is a 26 page plan with some details translated in English below.
The full final design protocol for the operation of hotels and accommodation of all kinds, with specifications for the protection of customers and employees from the coronavirus, is revealed today EXCLUSIVELY by money-tourism.gr. in Greek only.
The plan, published by money-tourism.gr, is a combination of the proposals of HellasCert, the Hotel Chamber of Greece and SETE, while together with the corresponding protocol of the transport sector prepared by HellasCert and will be ready by tomorrow at the latest. , will be handed over to the office of the Prime Minister Kyriakos Mitsotakis, so that with the cooperation of EODY the final specifications will emerge.
What is included:-
As a general precautionary measure throughout the COVID-19 epidemic, it is imperative to improve sanitation. It is necessary to prepare and implement a program for improved cleaning and disinfection of the premises and the use of Personal Protective Equipment, according to the instructions of the National Public Health Organization
The 26-page plan includes the following:
CONTENTS
GENERAL PRINCIPLES OF OPERATION – REQUIREMENTS.
1.1 CLEANING- REMOVALS – HEALTH RULES.
1.2 EDUCATION-INFORMATION OF PERSONAL.
1.3 PERSONAL MANAGEMENT.
1.4 INTERNAL AND EXTERNAL COMMUNICATION ..
1.5 EXPLANATION AND MANAGEMENT OF INDIVIDUAL INDIVIDUAL PROTECTION.
SUBMISSION SERVICES.
2.1 Customer reception at the point of arrival – Transfer.
2.2 Reception Desk.
2.3 Luggage carrier.
2.4 Concierge service.
MAINTENANCE & WAREHOUSE ..
3.1 Water quality.
3.2 Equipment Maintenance.
3.3 Ventilation / Air conditioning.
3.4 Cleaning & disinfection equipment and consumables.
3.5 Warehouse – Supplies.
SCIENTIFIC DEPARTMENTS ..
4.1 Introduction.
4.2 Kitchens, extra requirements.
4.3 Restaurants, Bars.
4.3.1 General requirements for restaurants & Bar.
4.3.2 Buffet restaurants.
4.3.3 Room Service.
4.3.4 Bars.
4.3.5 Events outdoors.
HOTEL FLOORING
5.1 Room cleanliness.
5.2 Port Line – Laundry ..
5.3 Shared toilets.
OTHER ACTIVITIES – SOCIAL AREAS OF SPORTS – LEISURE.
6.1 Multipurpose room.
6.2 Business center.
6.3 Swimming pools shared (adult, children’s, indoor, spa).
6.4 Beaches.
6.5 Spa, beauty center, Sauna, Steam Bath, Jacuzzi, massage treatments, gym, sports fields, water sports, theater, cinema, organized playground (open and closed), entertainment room – games, entertainment activities (animation).
6.6 Stores, offices, places for rent within hotels.
MANAGEMENT OF COVID- 19 IN A HOTEL UNIT.
- ADMINISTRATION – MANAGEMENT.
8.1 Implementation of an Action Plan for hotels with a capacity of more than 100 rooms
Reception – reception area.
For the reception area – reception which is the first image of the hotel and the first expression of hospitality, the plan emphasizes that “hospital images” should be avoided, and states that, “The reception area is a place where there is still an exchange items between customers and employees. These should, as far as possible, be kept to a minimum and, where possible, strict hygiene rules should be observed to protect visitors and staff. ”
In this context, the following are proposed:
Reception of customers at the point of arrival – Transfer
Customer Reception Officer politely avoids shaking hands
When transporting customers to the hotel, the driver must wear the appropriate MAP, as well as ensure the natural ventilation of the vehicle.
If transport is by minibus / bus, the conditions set for the safe use of tourist buses must be met. If transport is by private car, passengers are only allowed to use the rear seat. It is recommended that passengers stay in the same room or have a family at the same time. (The simultaneous transport of passengers staying in a different room is done by agreement of the customers)
Reception Desk
In the reception area, all the procedures of increased cleaning, hygiene and disinfection provided for the common areas of the hotel are applied.
The hotel implements the necessary measures to maintain the distances between people, as defined by the health authorities each time, taking into account the following:
Proper tail management in order to reduce waiting time
Appropriate distance marking in the waiting area
Suitable arrangement of waiting furniture (chairs, sofa, armchairs, etc.)
Appropriate configuration of the reception desk for the observance of the distance between the reception staff. It is recommended to install a suitable separator protector
The reception staff should wear the appropriate MAP during customer service, unless the appropriate divider has been fitted. A gentle handshake is recommended during the reception
At the reception desk there should be disinfectants for use by customers, in accordance with applicable national and international guidelines from competent authorities.
Regular disinfection of the desk reception surfaces is recommended
Room keys / cards should be disinfected during check-in and check-out and item exchange should generally be avoided.
Change of time check out and check in (check out until 11 am and check in from 3 pm) for more thorough cleaning and disinfection of the rooms
It is recommended that the electronic check in-check out, the electronic payment of the accommodation expenses, as well as the electronic sending of bills, invoices and receipts
Exclusive use of cards for payment of all accommodation expenses and acceptance of cash in exceptional cases.
Issuance of an information list (in electronic or printed form) to all hotel customers before or upon arrival regarding the operating conditions of each section of the hotel, the terms of provision of each service, as well as for the sections that have been shut down (if exist), as for non-supplied services.
Telephone numbers from health authorities, medical centers, public and private hospitals, COVID-19 reference hospitals, and help centers should be available whenever a visitor is likely to be ill.
Defining rules and limits for the use of elevators (customers, employees, etc.).
Luggage carrier
Staff must use appropriate MAP (eg gloves) when carrying luggage. If equipment is used (club car / trolley, etc.), it is cleaned and disinfected after each use.
It is also recommended that you carry luggage with you who are staying in the same room or with your family. (Simultaneous transport of luggage of customers staying in a different room is done by agreement of the customers)
Concierge service
The same operating conditions apply with the Reception Services
Air conditioning
For Air Conditioning, the plan provides:
Where possible, natural ventilation and artificial space cooling should be preferred.
Checking the proper operation of air conditioning units and avoiding air recirculation
Maintenance of air conditioning units and change of filters and disinfection of air conditioning units and filters at regular intervals
Operation of the central air conditioning units to the maximum degree of fresh supply for the better ventilation of the spaces.
SCIENTIFIC DEPARTMENTS.
To date, there is no scientific data on viruses that can cause respiratory diseases through food or packaging. Nevertheless, the following precautionary measures should be applied to the food departments to limit the transmission of droplets through close contact between staff and customers.
In any case, all food hygiene rules apply throughout the hotel food chain.
Kitchens, extra requirements
Special care should be taken to keep the distance between kitchen workers according to the requirements of the health authorities, as they apply each time.
It is not allowed to enter the kitchen area for those who do not have a job. In case this cannot be avoided, the visitor should be provided with appropriate personal protective equipment, which will be available at the entrance of the kitchen.
Restaurants, Bars
General requirements for restaurants & Bars.
When designing the operation of restaurants, the requirements set by the health authorities for the restriction of the transmission of issues such as:
Maximum number of customers allowed
Distance 2m between the tables of the restaurant
Maximum number of people at a table 4 people per 10 square meters, except for families and people connected to each other
Maintaining the required distances while waiting for customers at the entrance of the restaurant
For this purpose, a reservation system or a recording of the persons entering the catering-leisure areas (manually or electronically) should be prepared.
It is recommended to provide meals a la carte or in a package, while the use of buffets should be done with the special precautions developed below
It is recommended to extend or configure the opening hours of the restaurants where required.
The restaurant cleaning and disinfection program should be strictly followed, both at the beginning and at the end of the operation, as well as in the intermediate exchange of customers at the tables.
Hand Disinfection Station / Provision of disinfectant at the entrance of the restaurant and labeling for the obligation of customers to disinfect hands before entering the place.
Special training is required for staff to monitor compliance with the rules of personal hygiene
Catering staff should bring appropriate MAP (gloves and masks) during the service
It is recommended to avoid the use of restaurant linen (tablecloths, towels, etc.) and to prefer the use of disposable tablecloths, napkins. In each case, they have seized it, despite obstacles we can scarcely imagine.
Buffet restaurants
Especially for restaurants that have a buffet, care should be taken on issues such as:
Providing disinfectant for hands at the entrance to Buffet and checking staff that it is used by customers
Maintaining the required distances when serving customers in Buffet
It is recommended to place a plexiglass protector between the customer and the food where possible.
The buffet will be served only by the catering staff, who will bring the appropriate MAP (masks, gloves) and will follow strict hygiene rules. The purpose of the measures is that there is no contact of the dish by the staff since the customer has already caught it
It is recommended to place the products in individual containers in Buffet, where it is not possible to be served by the staff.
The use of shared utensils / dispenser items, automatic serving machines (coffee, juice, etc.) will be done only by the catering staff, which will bring the appropriate MAP (masks, gloves) and will follow strict hygiene rules.
General Recommendation:
maximize room service, where possible
providing pre-packaged snacks.
ROOM SERVICE
If possible, it is recommended to provide food in the customers’ rooms to avoid overcrowding in the hotel’s restaurants.
All food hygiene rules apply to hotel transfers
All hygiene requirements apply to collecting utensils that have already been used by customers
In cases of food supply in customer rooms with suspicious cases, the requirements of paragraph 7 should be followed in conjunction with the instructions of the health authorities as they apply.
Personnel performing the room service and coming into contact with the customer should observe safety distances and use appropriate personal protective equipment.
Room cleanliness
The housekeeping staff during the execution of the service must bring personal protective equipment (MAP) and be trained in the way of their use according to the instructions of the National Organization of Public Health. Alternatively, he should wear gloves (not disposable) and disinfect them before and after entering each room, spraying them with a disinfectant solution. He should spray his shoes accordingly.
In the rooms, the increased cleaning and disinfection procedures are applied according to the instructions of the National Public Health Organization with special emphasis on the following points: knobs, remote controls, telephone device, switches, air conditioning control panels, hard metal surfaces.
The bathroom should be cleaned with equipment and cleaning items exclusively for this area, with special emphasis on the following points: water taps, door / towel / tank handles, seat and cover caps, sinks, door buttons, buttons and switches
Separation of cleaning, disinfection, collection of used clothing, consumables and waste with clean clothing installation and new consumables
Special conditions should be established to limit the entry of staff into the room during the customer’s stay, as well as to limit the services provided for reasons of health protection. Recommended :
The abolition of the daily change of clothing and towels as well as the turndown service.
Change of clothes and towels to be done only at the request of the customer and with an agreed protocol.
Restriction of cleaning services on the eve of the absolutely necessary.
For departures, a choice between 2 protocols:
regular cleaning and waiting 24 hours before the room is available to a customer or
meticulous cleaning – disinfection (eg with steam cleaner) on the disputed rooms of the room and bathroom.
It is recommended that all decorative items, extra bedding and pillows and prints be removed from the room, unless they are disinfected at each customer’s departure. They will be available upon request
It is recommended to remove coffee machines, kettles, coffee packaging, tea, milk and all mini bar products, unless they are type The above devices or mini bar products are available if requested by the customer in packaging to prove their disinfection. The mini bar device can be used as a refrigerator by the customer and disinfected after each departure.
The junk box should be disinfected after each customer departure. It is recommended to bring a disposable bag.
It is recommended to use disposable material for cleaning and to avoid cleaning equipment from fabrics and absorbent materials, e.g. sails
Swimming pools
Swimming pools shared (adult, children’s, indoor, whirlpool)
All rules for the safe and hygienic use of swimming pools as set by the competent authorities should be observed.
It is necessary to meticulously observe the rules of operation of the system of recirculation, filtration and disinfection of the water of the tank by observing the maximum safety limits and the frequent sampling and recording.
When designing the operation of swimming pools, the requirements of the health authorities regarding should be taken into account.
Maximum usability
Distance between sunbeds (2m between adjacent sunbeds)
In indoor swimming pools, a maximum limit of 2 people per 20 sq.m.
Administration of disinfectant in the showers of the swimming pool
For the toilets of the swimming pool, what is defined for the shared toilets is valid
Sunbeds should be disinfected before each use.
It is recommended to remove fabric surfaces from the sunbeds. If removal is not possible, then it is recommended to offer towels, which will cover the entire surface.
The use of appropriate footwear by visitors and employees should be mandatory in areas up to the limits of the pool / sea.
Beaches
Keeping a distance of 2 meters between the neighboring sets of sunbeds
Sunbeds should be disinfected after each use
It is recommended to remove fabric surfaces from the sunbeds. If removal is not possible, then it is recommended to offer towels, which will cover the entire surface.
FOR THE WHOLE PLAN IN GREEK CLICK ON SOURCE:- PLAN SUBMITTED TO PM
