Our precautions against Covid-19

Plan for Covid-19 and hygiene practices created, within the framework of this plan, protocols regarding the procedures to be followed for all departments and units within the hotel were prepared.

Arrangements have been made to draw social lines to the reception and areas where human movement is intense, by drawing lines.

Protective clothing and equipment were provided. Also, the mask, hand disinfectant, general area disinfectant, and cleaning materials used comply with the TSE certificate.

Preventive maintenance and repair of all installations and equipment used (energy, heating, ventilation, air conditioning equipment, dishwashers, washing machines, refrigerators, elevators, etc.) are made periodically by the authorized service or trained specialists.

The necessary social distance is maintained by minimizing the number of seats and chairs in the lobby, foyer areas in order to eliminate the interaction of people in the waiting, resting and sitting areas.

Tourists without a mask will be given a mask at the hotel entrance. A disinfectant unit is placed at the hotel entrance. Body fever is measured at the guests’ entrance to the hotel. At the reception, guests will be given written information about the measures and practices of hygiene with Covid-19 and the rules to be followed by the guests.

In the information form to be filled in at the entrance, the guests share their address and phone number where they have come from, the countries they have visited recently and a phone number that can be contacted in our country, and the consent will be obtained that during the Covid-19 process as required by the law on the protection of personal data that personal information will be shared with authorized institutions if necessary, they will be informed that the accommodation company has no legal responsibility for the negligence that may arise during or after the guest’s stay.

The body temperatures of the personnel are measured and recorded on the arrival and departure. Precautions have been taken to ensure that at the entrance and exit of the employees will use personal protective equipment and hygiene materials, to reduce physical contact and to maintain social distance. Employees will be provided to work on the same shift as much as possible.

Necessary warnings are made so that the employees do not come together to socialize (celebration, invitation, food, etc.) outside of work.

Among the family members that the employees live with, whether there are signs of Covid-19 or traveling abroad in the last 14 days, they are followed up daily via a form.

Water heaters, television, and air conditioning controls in the rooms will be disinfected when any guest leaves the hotel. During cleaning, single-use cloths are used for each room. Filters of air conditioners are cleaned regularly and disinfected and recorded.

Arrangements have been made to use disposable materials (shampoo, soap, shower cap, glasses, plates, cutlery, etc.) in the rooms.

After emptying the bedrooms, they are left empty for 6 hours as much as possible before being used again.

Employees in charge of room cleaning are provided to use personal protective equipment during work.

All textile materials such as bed linen, bed sheets, towels in the room of the guest, who has been diagnosed with COVID-19, will be put in separate bags, transmitted to the laundry or the company, where the laundry service is taken outside the hotel, and then it will be washed separately from other materials after waiting 72 hours.

Employees working in the production and presentation phase and in contact with food will use personal protective equipment (disposable gloves and gowns, surgical masks, bones, shoe covers, etc.) during the work. A disinfectant mat is used at the entrance of the business.

In eating and drinking units, employees use personal protective equipment (disposable gloves and gowns, surgical masks) during operation.

There is a hand disinfectant in the entrance section of each food & beverage unit.

The social distance interval is marked by taking into account the possible piling up at the entrance of all food & beverage units.

There is a minimum distance of 1.5 meters between the tables in the restaurants.

Service equipment is regularly disinfected in the food & beverage areas.

Even if all the materials provided for the service are not used, they are washed and disinfected again.

If open buffets are maintained, social distance measures will be taken to ensure hygiene and prevent contamination. By taking precautions to prevent the food in the buffet from being taken by the guests and to prevent the guests’ contact with the food, it will be ensured that the food requested by the guest will be given by staff members.

Employees with complaints of fever, cough, shortness of breath, and the like will be isolated from other employees at the workplace and authorized units will be informed.

Disinfectants approved by the Ministry of Health, proven to be effective on viruses and bacteria and not harmful to human health, are used.

Guest toilets will be regularly cleaned, disinfected, and recorded.

The Housekeeping Department, which provides cleaning of the rooms and common areas, provides systematic cleaning of the public areas, paying special attention to all the public toilets, the lobby, restaurants, and bars. In addition, elevator buttons, door handles, stair railings, reception and guest information desks and equipment, televisions, and telephones in the rooms continue to be cleaned with strong disinfectants.