How to serve customers? How to clean the rooms, in the common areas? Questions that hoteliers must be able to answer before welcoming new customers.
At the national level, the whole profession is organized and a protocol has been drawn up and validated by the Ministry of Labor. Aimed at restaurateurs, hoteliers and bar managers, the document presents the sanitary measures to be implemented within establishments.
Locally, the professionals also worked together, says the association of hoteliers in Saint-Martin whose objective is to reassure customers but also employees. Some establishments have set up training so that each employee knows how to react and act according to their position (management, kitchen, room, reception, etc.).
Each establishment must set up a plan for cleaning and disinfecting surfaces, work equipment, stair railings, payment areas, etc.
For example, the national protocol provides that staff in the dining room and working at a counter wear a mask, wash their hands at least once an hour, that in the kitchen, staff wash their hands every 30 minutes and wear a mask . In the dining rooms circuits can be set up to limit as much as possible people.
The measures taken must also make it possible to avoid contamination by incoming flows or products delivered within the hotel, it is therefore expected that the products delivered will be cleaned in a dedicated area. The cleaning of linen must also obey certain rules.
(soualigapost.com)
6,511 total views
No comments