COVID-19 Update

The Arrival of A New Phase….

We all have witnessed how the Covid-19 Pandemic shook the entire world with its deadly virus and affected millions of lives, businesses and lifestyle. The damage caused by this pandemic worldwide was evident enough to prove that life is so uncertain and precious. But the learning from this phase has surely given us so much to take ahead with for a better and a stable future.

Because We Care….

The measures that we have taken to assure you that the health and safety of our guests and team members is and will always be our top priority. All our existing SOPs and Protocols have been modified and are now in line with the guidelines issued by the World Health Organization (WHO), Ministry of Health and Family Welfare (MHFW) and Food Safety and Standards Authority of India (FSSAI).

  • Maintain 2 meter distance from others at all times for SOCIAL DISTANCING
  • Wear MASK at all times
  • SANITIZE hands frequently
  • WASH hands for 20 seconds after touching any surface
  • AVOID touching your eyes, nose and mouth with unwashed hands
  • COVER your mouth and nose with a tissue while coughing and sneezing

  • Mandatory for staff to download AAROGYA SETU APP to ensure their safety.
  • Hygiene kits will be provided to guests and staff at all interaction points.
  • It is mandatory for all associates to wear masks at all times and gloves whenever required.
  • Each department will have Departmental Hygiene Coordinator who will ensure that social distancing and personal hygiene is practiced in their respective departments.
  • Staff should change their uniform on daily basis and no uniform will be stored in lockers.
  • Signage encouraging social distancing will be visible all across the common areas.
  • Sanitizers will be placed at all relevant locations.
  • Sharing of lockers will be prohibited and safe distancing will be maintained by associates while using lockers.
  • All PPE kits will be wrapped in tissue and disposed off in bio-waste dustbin.
  • Best practices of cleaning and sanitization will be followed in all areas. Associates will disinfect their own workspaces frequently.
  • Emergency Response Team will be established to deal with suspected cases. Hygiene Manager and Nodal Officer will coordinate with staff and local authorities.
  • Dedicated room/area will be designated to handle unwell guests/associates.

WHILE STARTING FROM HOME AND REACHING OFFICE….

  • Use your own transport preferably while coming to the office. Do not forget to wear gloves, mask and carry sanitizer.
  • In case of using public transport, maintain distance from others, sanitize your hands before boarding and after stepping out of the vehicle.
  • All associates will be required to go through mandatory temperature check at the hotel staff entrance.
  • Associates with cold, cough or temperature of more than 98.6 degree fever should stay at home and consult doctor.

WHEN IN OFFICE…

  • Namaskar will be used togreet colleagues and guests.
  • Social distancing will be strictly followed by all associates at all times.
  • In case of using elevator, maintain distance from others.
  • Keep work space, desktop, surfaces clean and sanitized.
  • Frequently sanitize your hands after using surfaces like door handles, elevator buttons etc.
  • Avoid sharing of food, water or stationary with others.
  • Associates will adhere to social distancing by queuing in circular indicators marked in time office, staff lockers, washrooms, elevators and other areas.

WHILE LEAVING FROM OFFICE AND REACHING HOME….

  • Wear mask and gloves while leaving office.
  • Leave shoes and office bag at entrance.
  • Do not touch anything without washing your hands.
  • Disinfect shoes and bag
  • Put your worn clothes and mask for washing
  • Take shower immediately

  • Guests booking from any source will be advised to share crucial documents such as digital ID’s /passport and visa on mail prior to check-in.
  • More emphasis will be given on advance payment/digital payment/credit card authorization payment for room bookings to avoid cash exchange.
  • Room Reservation confirmations will have details of safety and hygiene guidelines being practiced at the hotel.
  • The brand website will feature all safety and hygiene guidelines being practiced at the hotel.

Room Blocking

  • Alternate rooms will be blocked keeping in mind 24 hours cooling off period.
  • Rooms will be blocked leaving one or two rooms vacant in between to maintain social distancing as per occupancy status.

Transport Service

  • The Hotel transportation will be sanitized thoroughly before and after each service.
  • Vehicles will accommodate not more than 02 people at a time.
  • Water bottle, masks and sanitizers will be available in all vehicles and availability of same will be informed to the guest upon arrival.
  • Drivers will wear PPE kit.
  • Luggage will be sanitized before placing in the car.


  • Proper PPE kits for the Valets.
  • Guests’ body temperature will be monitored at the hotel entrance.
  • Guest luggage will be sanitized before being brought inside the hotel premises.
  • Guests will be requested to fill self-declaration form (which includes travel history, medical conditions) at the time of check in.
  • All touch points and frequently used equipment will be sanitized at regular intervals.
  • Receptionists assisting guests will be wearing safety gears at all times.
  • Digital payment methods will be encouraged. Invoices and duplicate payment receipts will be shared with guests on mail to ensure contactless check-in.
  • Guests will be provided with sanitized room key.
  • Guest Relations Team Member to ensure that social distancing is followed by guests during check-in.
  • Guests will be informed about hotel preparedness towards hygiene and safety as well as change in service design.
  • Maximum 03 guests will be allowed in the elevator.
  • No visitors will be allowed on the guest floors.
  • Packages received for guests will be sanitized before delivery.

  • Guests will be encouraged to settle bills through digital payments. Exchange of cash will be discouraged.
  • Invoice/payment receipts will be emailed to all the guests. Handing over the bills will be discouraged.
  • Keys drop box will be placed at the reception area to drop room keys during departure.

  • Guests will be encouraged to share their valuable feedback on Tripadvisor and other OTA sites.

  • Alternate desks will be provided for using internet facilities.
  • Capacity of meeting rooms will be reduced to 50%.
  • Mini refrigerator will be placed for guests to help themselves for beverages.
  • Use of e-newspapers and e-magazines will be encouraged.

  • Self explanatory posters promoting safety and hygiene will be displayed in staff areas.
  • Rotation of staff will be re-aligned and monitored on regular basis.
  • Social distancing in staff areas including cafeteria and lockers will be monitored.
  • PPE will be included in staff grooming standards as applicable.
  • Regular trainings will be conducted to increase staff awareness on COVID-19.
  • Proper trainings will be conducted on risk factors, safe food handling, social distancing, personal hygiene, hand washing methods, use of PPE kit, precautions on use of disinfectant products, cleaning and disinfection tools, process of waste disposal etc.
  • Seating in cafeteria will be re-aligned to accommodate maximum of 2 associates per table at a time.
  • Tables will be disinfected after every use.
  • Frequent cleaning and sanitization of floors during high movement.
  • Touch points will be sanitized frequently.

Restaurants

  • Guests will be requested to fill self-declaration form (which includes travel history, medical conditions) at the time of arrival.
  • Staff will offer hand sanitizer before escorting guests to the table.
  • Associates will maintain social distancing with guests while interaction and service.
  • Seating layout will be re-aligned to keep safe gap between the tables in all the outlets.
  • Minimizing touch points by introducing digital /QR code menus in all outlets.
  • Buffet breakfast will be initiated as per business needs.
  • Restaurants will be sanitized regularly.
  • Associates will wear safety gears as per operations.
  • Superior quality disposable serviettes will be available on request.
  • Sharing portions will be kept on table with service-ware for guests to help themselves.
  • Clearance will be done by associates wearing proper PPE kit.
  • All clearances will directly go for dishwashing.
  • Bills will be presented in a folder with pen. Folder and pen will be sanitized before and after use.
  • E-payments will be encouraged.
  • Guest’s credit/debit card, will be properly sanitized before swiping and handing over to the guest.

In-Room Dining

  • Digital menus and QR code in all rooms.
  • Superior quality disposable serviettes will be available on request.
  • Associates will wear masks and gloves.
  • All linens will be washed after every order.
  • All trays, trolley, working tables, telephones will be sanitized every hour.
  • All Food and Beverage items will be covered while serving.
  • All services and clearances will be done from the guest room entrance.
  • All resident and non-resident guests will go through mandatory temperature check at both entrances.
  • Guests will be requested to fill self-declaration form (which includes travel history, medical conditions) at the time of arrival
  • All associates will wear mask and gloves and maintain social distancing while interacting with guests
  • All banquet entrances will have hand sanitizers and sterilized wipes for guests. Mask will be offered to all guests at the venue entrance
  • Banquet set-up will include 2 meter distance between tables
  • Each section of the buffet will be managed by associates wearing mask and gloves.
  • All venues will be well ventilated 30 min. prior to guests arrival
  • All vendors will undergo mandatory temperature check. Wearing masks and gloves will be mandatory while working in the hotel premises
  • Clearance counter will be managed by associates wearing proper PPE kit
  • All areas including banquet floors, doors, door handles and restrooms will be sanitized at regular intervals
  • Regular glassware will be used. Disposable glassware will be given to the guests on request
  • All equipment by vendors will be sanitized before entering the hotel premises
  • Guests will be encouraged to directly place their used plates and cutlery on clearance trolleys/tables placed at strategic locations.

Kitchen

  • All kitchen associates will wash/sanitize their hands before opening the kitchen and repeat the same after each change of task.
  • Chefs will wear clean uniform and apron prior to each shift and ensure adherence to strict personal hygiene measures.
  • All kitchen associates will wear masks, gloves, disposable white caps and maintain 2 meter distance from others at all times.
  • All food handlers will wear masks and gloves while handling ready foods such as salads.
  • All kitchen areas, food contact surfaces, equipment, containers used for storage and preparation of food and drinks etc. will be cleaned and sanitized frequently.
  • All supplies will be properly washed/sanitized before transferring them to their respective storage areas.
  • Temperature of all meat and seafood supplies will be checked before receiving.
  • Only 3-4 persons per 10 square feet will be allowed at all times.
  • Cooked food will be kept covered at all times.
  • Associates working on gas will not wear gloves.
  • A separate dustbin will be placed in kitchens for the disposal of used masks, gloves and PPE kit. These dustbins will always be covered and washed after every meal period.
    • Operating equipment will be washed and rinsed at a high temperature or sanitized.
  • All equipments will be properly sanitized/ disinfected after each use.
  • Mandatory presence of an attendant during peak hours.
  • Hand sanitizers will be placed at strategic points.

SHIFT OPENING

  • Housekeeping shifts will be staggered to minimize no. of associates in lockers and cafeteria to maintain social distancing.
  • Associates will wear mask and gloves at all times/proper PPE kit as per operations.
  • Associates will disinfect the gloves with sanitizer and change the gloves whenever necessary.
  • Basic training on sanitization and hygiene standards for guest rooms/areas will be a part of daily briefings.

PREPEARATION OF NEXT SHIFT OR DAY

  • Housekeeping cleaning caddy will be thoroughly sanitized before leaving for the day.
  • Vacuum cleaner, housekeeping accessories and garbage bins will be thoroughly cleaned and sanitized before leaving for the day.
  • Cleaning and sanitization of pantry and staff toilets will be done frequently.
  • Chemicals in dosage pumps and amenities in pantry will be refilled according to the par levels
  • Multiple entries to laundry will be avoided during operations.
  • Linen runner will be used to stack linen and dusters in pantries.
  • Pantry will be cleaned and disinfected before the start and end of every shift.

IN GUEST ROOMS

  • Attendant will be allowed to enter the guest room for the purpose of cleaning, placing laundry and amenities.
  • Room cleaning will be done on guest request only when the guest is not in the room or else the attendant will strictly follow social distancing norms while servicing or interacting with the guest.
  • All high risk touch points in rooms will be thoroughly sanitized using prescribed chemicals.
  • Newspapers, magazines, bath robes and fruits will be provided on request.
  • All departure rooms will go through proper sanitization and will be rested for 24-48 hours before allocating them to other guests.
  • Associates will wear proper PPE kit while servicing the room.

IN PUBLIC/GATHERING AREAS

  • All public areas such as lobby, guest elevators, staircase, cafeteria, main porch, public washrooms, restaurants, corridors, meeting rooms, banquets and connected areas will go through scheduled cleaning and sanitization.
  • Decongestion of seating arrangement wherever required.

IN LAUNDRY AND ROOM LINEN

  • All guest laundry and room linen will be treated with enhanced wash cycles.
  • Laundry equipment/ laundry area will be sanitized before and end of each shift.

IN STAFF LOCKERS AND BUNKERS

  • All surface areas along with doors, door handles, WC, dustbins, lockers, floors, fixtures and furniture will be sanitized daily.
  • Garbage segregation process will be followed as per the set guidelines of the hotel.
  • Associates will always wear mask and gloves while handling garbage disposal.
  • Garbage will be neatly packed and shifted to the garbage room by floor associates.
  • Garbage bins will always be covered to avoid contamination.
  • Once the garbage bags are placed in the garbage room, associates will remove their gloves and mask and head to the nearest hand wash station to clean their hands.

  • Sales associates will ensure that they adhere to social distancing norms while visiting a client.
  • Associates will sanitize their hands frequently especially after touching anything.
  • Associates will encourage online meetings.
  • Sales cars will be properly sanitized before and after the use.
  • Chauffeurs of sales cars will wear proper PPE kit and follow safety and hygiene standards.

  • All engineering tools & equipments in use will be sanitized periodically in each shift.
  • FCU filters of departure rooms will be replaced with fresh and sanitized filters.
  • All complaints will be handled daily as per the priority.
  • Energy saving initiatives will be followed to save the cost.
  • All guest and staff areas will be fully ventilated and fresh air systems will always be on. In case of air conditioning, temperature will be maintained at 24 degree (+/- 1 degree)

  • HODs will periodically conduct trainings for hotel staff in regard to COVID 19 awareness and safety measures.
  • In case of emergency, guest or associates will be required to dial “66” and share name, location and a brief description of an emergency.
  • Immediate medical help will be provided to an unwell guest/associate till the time medical team arrives and escorts the sick guest/associate to the isolation room.
  • Guest area/associate’s work space will be isolated. Same will be informed to the concerned authorities and the General Manager of the hotel.
  • Security team frisking associates during punch in/out will observe closely for suspected symptoms.
  • Privacy of the affected persons will be maintained with proper records and details will be shared with relevant authorities.
  • After every check-out of a suspected case, guest room will be thoroughly sanitized.
  • Guest room will be accessed by limited number of hotel staff with proper PPE kit
  • All media queries will be forwarded to the General Manager or a designated person will take charge in his absence.
  • Diagnosis and treatment will only be performed by a trained physician.
  • Visual tools, charts and quick guides on key prevention protocols such as hand wash, hand disinfection, cleaning and sanitization of surfaces and objects will be followed.

  • Only authorized vendors will be allowed to enter the hotel after thermal screening.
  • All vendor vehicle will be sanitized before entering the receiving area.
  • Driver and other delivery staff will wear mask and gloves while bringing material to the hotel and maintain safe distancing.
  • Receiving staff will wear PPE at the time of receiving material from the vendor.
  • Hand wash stations, vegetable washing sinks and plastic curtains will be cleaned and sanitized after every shift.
  • Receiving area/equipment will be sanitized & disinfected twice a daily. Hand sanitizing stations will be installed at the entrance of receiving area and near high contact surface.
  • All secondary packing of perishable and non-perishable material will be removed at material unloading area.
  • All perishable items will be washed under running water and in 50 PPM (4ml Chlorine in 10 Liter of Water) prior to receiving & shifting in store. Items that cannot be washed, will be kept in clean and sanitized baskets covered with cloth for at least 24 hours before use.
  • A quarantine section/room will be allocated for packaged items to be kept in isolation before transferring to stores.
  • Frozen items will be kept in freezer for at least 72 hours before using them.
  • All chicken, meat, fish & seafood items will be washed in 100 PPM at the time of receiving and will be shifted to deep freezer for minimum 24 Hours at -18 Degree to -20 degree temperature. In case any of these items are brought in open container it will be returned to the vendor.
  • Cleaning and sanitization of baskets, trays, trolleys and weighing machine will be done after every use.

  • All store associates will follow social distancing and wear masks & gloves.
  • Hand sanitizer will be installed at the entrance of all stores.
  • Material received from receiving department will be kept in isolation area for a period defined by WHO.

  • Maintain 2 meter distance from others at all times for SOCIAL DISTANCING
  • Wear MASK at all times
  • SANITIZE hands frequently
  • WASH hands for 20 seconds after touching any surface
  • AVOID touching your eyes, nose and mouth with unwashed hands
  • COVER your mouth and nose with a tissue while coughing and sneezing

  • Mandatory for staff to download AAROGYA SETU APP to ensure their safety.
  • Hygiene kits will be provided to guests and staff at all interaction points.
  • It is mandatory for all associates to wear masks at all times and gloves whenever required.
  • Each department will have Departmental Hygiene Coordinator who will ensure that social distancing and personal hygiene is practiced in their respective departments.
  • Staff should change their uniform on daily basis and no uniform will be stored in lockers.
  • Signage encouraging social distancing will be visible all across the common areas.
  • Sanitizers will be placed at all relevant locations.
  • Sharing of lockers will be prohibited and safe distancing will be maintained by associates while using lockers.
  • All PPE kits will be wrapped in tissue and disposed off in bio-waste dustbin.
  • Best practices of cleaning and sanitization will be followed in all areas. Associates will disinfect their own workspaces frequently.
  • Emergency Response Team will be established to deal with suspected cases. Hygiene Manager and Nodal Officer will coordinate with staff and local authorities.
  • Dedicated room/area will be designated to handle unwell guests/associates.

WHILE STARTING FROM HOME AND REACHING OFFICE….

  • Use your own transport preferably while coming to the office. Do not forget to wear gloves, mask and carry sanitizer.
  • In case of using public transport, maintain distance from others, sanitize your hands before boarding and after stepping out of the vehicle.
  • All associates will be required to go through mandatory temperature check at the hotel staff entrance.
  • Associates with cold, cough or temperature of more than 98.6 degree fever should stay at home and consult doctor.

WHEN IN OFFICE…

  • Namaskar will be used togreet colleagues and guests.
  • Social distancing will be strictly followed by all associates at all times.
  • In case of using elevator, maintain distance from others.
  • Keep work space, desktop, surfaces clean and sanitized.
  • Frequently sanitize your hands after using surfaces like door handles, elevator buttons etc.
  • Avoid sharing of food, water or stationary with others.
  • Associates will adhere to social distancing by queuing in circular indicators marked in time office, staff lockers, washrooms, elevators and other areas.

WHILE LEAVING FROM OFFICE AND REACHING HOME….

  • Wear mask and gloves while leaving office.
  • Leave shoes and office bag at entrance.
  • Do not touch anything without washing your hands.
  • Disinfect shoes and bag
  • Put your worn clothes and mask for washing
  • Take shower immediately

  • Guests booking from any source will be advised to share crucial documents such as digital ID’s /passport and visa on mail prior to check-in.
  • More emphasis will be given on advance payment/digital payment/credit card authorization payment for room bookings to avoid cash exchange.
  • Room Reservation confirmations will have details of safety and hygiene guidelines being practiced at the hotel.
  • The brand website will feature all safety and hygiene guidelines being practiced at the hotel.

Room Blocking

  • Alternate rooms will be blocked keeping in mind 24 hours cooling off period.
  • Rooms will be blocked leaving one or two rooms vacant in between to maintain social distancing as per occupancy status.

Transport Service

  • The Hotel transportation will be sanitized thoroughly before and after each service.
  • Vehicles will accommodate not more than 02 people at a time.
  • Water bottle, masks and sanitizers will be available in all vehicles and availability of same will be informed to the guest upon arrival.
  • Drivers will wear PPE kit.
  • Luggage will be sanitized before placing in the car.


  • Proper PPE kits for the Valets.
  • Guests’ body temperature will be monitored at the hotel entrance.
  • Guest luggage will be sanitized before being brought inside the hotel premises.
  • Guests will be requested to fill self-declaration form (which includes travel history, medical conditions) at the time of check in.
  • All touch points and frequently used equipment will be sanitized at regular intervals.
  • Receptionists assisting guests will be wearing safety gears at all times.
  • Digital payment methods will be encouraged. Invoices and duplicate payment receipts will be shared with guests on mail to ensure contactless check-in.
  • Guests will be provided with sanitized room key.
  • Guest Relations Team Member to ensure that social distancing is followed by guests during check-in.
  • Guests will be informed about hotel preparedness towards hygiene and safety as well as change in service design.
  • Maximum 03 guests will be allowed in the elevator.
  • No visitors will be allowed on the guest floors.
  • Packages received for guests will be sanitized before delivery.

  • Guests will be encouraged to settle bills through digital payments. Exchange of cash will be discouraged.
  • Invoice/payment receipts will be emailed to all the guests. Handing over the bills will be discouraged.
  • Keys drop box will be placed at the reception area to drop room keys during departure.

  • Guests will be encouraged to share their valuable feedback on Tripadvisor and other OTA sites.

  • Alternate desks will be provided for using internet facilities.
  • Capacity of meeting rooms will be reduced to 50%.
  • Mini refrigerator will be placed for guests to help themselves for beverages.
  • Use of e-newspapers and e-magazines will be encouraged.

  • Self explanatory posters promoting safety and hygiene will be displayed in staff areas.
  • Rotation of staff will be re-aligned and monitored on regular basis.
  • Social distancing in staff areas including cafeteria and lockers will be monitored.
  • PPE will be included in staff grooming standards as applicable.
  • Regular trainings will be conducted to increase staff awareness on COVID-19.
  • Proper trainings will be conducted on risk factors, safe food handling, social distancing, personal hygiene, hand washing methods, use of PPE kit, precautions on use of disinfectant products, cleaning and disinfection tools, process of waste disposal etc.
  • Seating in cafeteria will be re-aligned to accommodate maximum of 2 associates per table at a time.
  • Tables will be disinfected after every use.
  • Frequent cleaning and sanitization of floors during high movement.
  • Touch points will be sanitized frequently.

Restaurants

  • Guests will be requested to fill self-declaration form (which includes travel history, medical conditions) at the time of arrival.
  • Staff will offer hand sanitizer before escorting guests to the table.
  • Associates will maintain social distancing with guests while interaction and service.
  • Seating layout will be re-aligned to keep safe gap between the tables in all the outlets.
  • Minimizing touch points by introducing digital /QR code menus in all outlets.
  • Buffet breakfast will be initiated as per business needs.
  • Restaurants will be sanitized regularly.
  • Associates will wear safety gears as per operations.
  • Superior quality disposable serviettes will be available on request.
  • Sharing portions will be kept on table with service-ware for guests to help themselves.
  • Clearance will be done by associates wearing proper PPE kit.
  • All clearances will directly go for dishwashing.
  • Bills will be presented in a folder with pen. Folder and pen will be sanitized before and after use.
  • E-payments will be encouraged.
  • Guest’s credit/debit card, will be properly sanitized before swiping and handing over to the guest.

In-Room Dining

  • Digital menus and QR code in all rooms.
  • Superior quality disposable serviettes will be available on request.
  • Associates will wear masks and gloves.
  • All linens will be washed after every order.
  • All trays, trolley, working tables, telephones will be sanitized every hour.
  • All Food and Beverage items will be covered while serving.
  • All services and clearances will be done from the guest room entrance.
  • All resident and non-resident guests will go through mandatory temperature check at both entrances.
  • Guests will be requested to fill self-declaration form (which includes travel history, medical conditions) at the time of arrival
  • All associates will wear mask and gloves and maintain social distancing while interacting with guests
  • All banquet entrances will have hand sanitizers and sterilized wipes for guests. Mask will be offered to all guests at the venue entrance
  • Banquet set-up will include 2 meter distance between tables
  • Each section of the buffet will be managed by associates wearing mask and gloves.
  • All venues will be well ventilated 30 min. prior to guests arrival
  • All vendors will undergo mandatory temperature check. Wearing masks and gloves will be mandatory while working in the hotel premises
  • Clearance counter will be managed by associates wearing proper PPE kit
  • All areas including banquet floors, doors, door handles and restrooms will be sanitized at regular intervals
  • Regular glassware will be used. Disposable glassware will be given to the guests on request
  • All equipment by vendors will be sanitized before entering the hotel premises
  • Guests will be encouraged to directly place their used plates and cutlery on clearance trolleys/tables placed at strategic locations.

Kitchen

  • All kitchen associates will wash/sanitize their hands before opening the kitchen and repeat the same after each change of task.
  • Chefs will wear clean uniform and apron prior to each shift and ensure adherence to strict personal hygiene measures.
  • All kitchen associates will wear masks, gloves, disposable white caps and maintain 2 meter distance from others at all times.
  • All food handlers will wear masks and gloves while handling ready foods such as salads.
  • All kitchen areas, food contact surfaces, equipment, containers used for storage and preparation of food and drinks etc. will be cleaned and sanitized frequently.
  • All supplies will be properly washed/sanitized before transferring them to their respective storage areas.
  • Temperature of all meat and seafood supplies will be checked before receiving.
  • Only 3-4 persons per 10 square feet will be allowed at all times.
  • Cooked food will be kept covered at all times.
  • Associates working on gas will not wear gloves.
  • A separate dustbin will be placed in kitchens for the disposal of used masks, gloves and PPE kit. These dustbins will always be covered and washed after every meal period.
    • Operating equipment will be washed and rinsed at a high temperature or sanitized.
  • All equipments will be properly sanitized/ disinfected after each use.
  • Mandatory presence of an attendant during peak hours.
  • Hand sanitizers will be placed at strategic points.

SHIFT OPENING

  • Housekeeping shifts will be staggered to minimize no. of associates in lockers and cafeteria to maintain social distancing.
  • Associates will wear mask and gloves at all times/proper PPE kit as per operations.
  • Associates will disinfect the gloves with sanitizer and change the gloves whenever necessary.
  • Basic training on sanitization and hygiene standards for guest rooms/areas will be a part of daily briefings.

PREPEARATION OF NEXT SHIFT OR DAY

  • Housekeeping cleaning caddy will be thoroughly sanitized before leaving for the day.
  • Vacuum cleaner, housekeeping accessories and garbage bins will be thoroughly cleaned and sanitized before leaving for the day.
  • Cleaning and sanitization of pantry and staff toilets will be done frequently.
  • Chemicals in dosage pumps and amenities in pantry will be refilled according to the par levels
  • Multiple entries to laundry will be avoided during operations.
  • Linen runner will be used to stack linen and dusters in pantries.
  • Pantry will be cleaned and disinfected before the start and end of every shift.

IN GUEST ROOMS

  • Attendant will be allowed to enter the guest room for the purpose of cleaning, placing laundry and amenities.
  • Room cleaning will be done on guest request only when the guest is not in the room or else the attendant will strictly follow social distancing norms while servicing or interacting with the guest.
  • All high risk touch points in rooms will be thoroughly sanitized using prescribed chemicals.
  • Newspapers, magazines, bath robes and fruits will be provided on request.
  • All departure rooms will go through proper sanitization and will be rested for 24-48 hours before allocating them to other guests.
  • Associates will wear proper PPE kit while servicing the room.

IN PUBLIC/GATHERING AREAS

  • All public areas such as lobby, guest elevators, staircase, cafeteria, main porch, public washrooms, restaurants, corridors, meeting rooms, banquets and connected areas will go through scheduled cleaning and sanitization.
  • Decongestion of seating arrangement wherever required.

IN LAUNDRY AND ROOM LINEN

  • All guest laundry and room linen will be treated with enhanced wash cycles.
  • Laundry equipment/ laundry area will be sanitized before and end of each shift.

IN STAFF LOCKERS AND BUNKERS

  • All surface areas along with doors, door handles, WC, dustbins, lockers, floors, fixtures and furniture will be sanitized daily.
  • Garbage segregation process will be followed as per the set guidelines of the hotel.
  • Associates will always wear mask and gloves while handling garbage disposal.
  • Garbage will be neatly packed and shifted to the garbage room by floor associates.
  • Garbage bins will always be covered to avoid contamination.
  • Once the garbage bags are placed in the garbage room, associates will remove their gloves and mask and head to the nearest hand wash station to clean their hands.

  • Sales associates will ensure that they adhere to social distancing norms while visiting a client.
  • Associates will sanitize their hands frequently especially after touching anything.
  • Associates will encourage online meetings.
  • Sales cars will be properly sanitized before and after the use.
  • Chauffeurs of sales cars will wear proper PPE kit and follow safety and hygiene standards.

  • All engineering tools & equipments in use will be sanitized periodically in each shift.
  • FCU filters of departure rooms will be replaced with fresh and sanitized filters.
  • All complaints will be handled daily as per the priority.
  • Energy saving initiatives will be followed to save the cost.
  • All guest and staff areas will be fully ventilated and fresh air systems will always be on. In case of air conditioning, temperature will be maintained at 24 degree (+/- 1 degree)

  • HODs will periodically conduct trainings for hotel staff in regard to COVID 19 awareness and safety measures.
  • In case of emergency, guest or associates will be required to dial “66” and share name, location and a brief description of an emergency.
  • Immediate medical help will be provided to an unwell guest/associate till the time medical team arrives and escorts the sick guest/associate to the isolation room.
  • Guest area/associate’s work space will be isolated. Same will be informed to the concerned authorities and the General Manager of the hotel.
  • Security team frisking associates during punch in/out will observe closely for suspected symptoms.
  • Privacy of the affected persons will be maintained with proper records and details will be shared with relevant authorities.
  • After every check-out of a suspected case, guest room will be thoroughly sanitized.
  • Guest room will be accessed by limited number of hotel staff with proper PPE kit
  • All media queries will be forwarded to the General Manager or a designated person will take charge in his absence.
  • Diagnosis and treatment will only be performed by a trained physician.
  • Visual tools, charts and quick guides on key prevention protocols such as hand wash, hand disinfection, cleaning and sanitization of surfaces and objects will be followed.

  • Only authorized vendors will be allowed to enter the hotel after thermal screening.
  • All vendor vehicle will be sanitized before entering the receiving area.
  • Driver and other delivery staff will wear mask and gloves while bringing material to the hotel and maintain safe distancing.
  • Receiving staff will wear PPE at the time of receiving material from the vendor.
  • Hand wash stations, vegetable washing sinks and plastic curtains will be cleaned and sanitized after every shift.
  • Receiving area/equipment will be sanitized & disinfected twice a daily. Hand sanitizing stations will be installed at the entrance of receiving area and near high contact surface.
  • All secondary packing of perishable and non-perishable material will be removed at material unloading area.
  • All perishable items will be washed under running water and in 50 PPM (4ml Chlorine in 10 Liter of Water) prior to receiving & shifting in store. Items that cannot be washed, will be kept in clean and sanitized baskets covered with cloth for at least 24 hours before use.
  • A quarantine section/room will be allocated for packaged items to be kept in isolation before transferring to stores.
  • Frozen items will be kept in freezer for at least 72 hours before using them.
  • All chicken, meat, fish & seafood items will be washed in 100 PPM at the time of receiving and will be shifted to deep freezer for minimum 24 Hours at -18 Degree to -20 degree temperature. In case any of these items are brought in open container it will be returned to the vendor.
  • Cleaning and sanitization of baskets, trays, trolleys and weighing machine will be done after every use.

  • All store associates will follow social distancing and wear masks & gloves.
  • Hand sanitizer will be installed at the entrance of all stores.
  • Material received from receiving department will be kept in isolation area for a period defined by WHO.

  • Maintain 2 meter distance from others at all times for SOCIAL DISTANCING
  • Wear MASK at all times
  • SANITIZE hands frequently
  • WASH hands for 20 seconds after touching any surface
  • AVOID touching your eyes, nose and mouth with unwashed hands
  • COVER your mouth and nose with a tissue while coughing and sneezing

  • Mandatory for staff to download AAROGYA SETU APP to ensure their safety.
  • Hygiene kits will be provided to guests and staff at all interaction points.
  • Mandatory for all team members to wear masks at all times and gloves whenever required.
  • Each department will have Departmental Hygiene Coordinator who will ensure that social distancing and personal hygiene is practiced in their respective departments.
  • All guest and staff areas will be fully ventilated and fresh air systems will always be on. In case of air conditioning, temperature will be maintained at 24 degree (+/- 1 degree)
  • Staff uniform will be cleaned on daily basis. No uniforms will be stored in lockers.
  • Signage encouraging social distancing will be visible all across the common areas.
  • Self declaration form (Employees/Food Handlers/Visitors/Guests) will be in place which inform about signs/symptoms of respiratory illness before or during work /visit to premises.
  • Disposal of PPE will be done by wrapping in tissue and throwing back in a designated dustbin named Bio-waste.
  • Best practices of Cleaning and sanitization will be followed in all areas.
  • Frequency to be defined as per the requirement using safety measures.
  • Everyone is a Housekeeper 24×7. Associates will disinfect their own workspaces every 45 minutes. Special attention to be given to touch points.
  • Emergency Response Team will be established to deal with suspected cases. Nodal Officer will be designated who will take decisions and communicate with staff and local authorities. Their contact details will be shared with all employees.
  • Sanitizers will be placed at all critical touch points in the heart of the house areas. e.g. staff entrance, lift landings, corridors, entrance of washrooms, outside lockers, uniform rooms, employee dining etc.
  • Sharing of lockers by employees will be prohibited and a gap of at least 1 meter to be maintained by employees while using lockers.
  • All billing processes need will be handled with gloves and mask.
  • Dedicated room/area will be designated to handle unwell guests/employees.

WHILE STARTING FROM HOME AND REACHING OFFICE….

  • Use your own transport preferably while coming to the office. Do not forget to wear gloves, mask and carry sanitizer.
  • In case of using public transport, maintain distance from others, sanitize your hands before boarding and after stepping out of the vehicle.
  • All associates will be required to go through mandatory temperature check at the hotel staff entrance.
  • Associates with cold, cough or temperature of more than 98.6 degree fever should stay at home and consult doctor.

WHEN IN OFFICE…

  • Namaskar will be used togreet colleagues and guests.
  • Social distancing will be strictly followed by all associates at all times.
  • In case of using elevator, maintain distance from others.
  • Keep work space, desktop, surfaces clean and sanitized,Frequently sanitize your hands after using surfaces like door handles, elevator buttons etc.
  • Avoid sharing of food, water or stationary with others.
  • Team members will adhere to social distancing by queuing in circular indicators marked in time office, staff lockers, washrooms, elevators and others.

WHILE LEAVING FROM OFFICE AND REACHING HOME….

  • Wear mask and gloves wherever necessary
  • Leave shoes outside home and office bag at entry Avoid physical contact with your family members or any surface before washing hands
  • Wash hands for 20 seconds
  • Disinfect shoes and bag
  • Put your worn clothes and mask for washing
  • Take shower immediately

  • Guest will be encouraged to book rooms on single occupancy. In case of room for a family, only up to two adults to be accommodated. If third occupant (child) is required to be accommodated, same can be done by offering a mandatory extra bed at INR 1500+ taxes.
  • Guests booking from any source will be asked to share crucial documents such as digital ID’s /passport and visa on mail prior to check-in, wherever we have the contact details.
  • More emphasis will be given on advance payment/digital payment/credit card authorization payment for room bookings to avoid cash exchange.
  • Room Reservation confirmations will have details of safety and hygiene guidelines being followed by the hotel.
  • The brand website will feature all safety and hygiene guidelines being followed at the hotel.

  • Alternate rooms will be blocked keeping in mind 24 hours cooling off period.
  • Rooms will be blocked leaving one or two rooms vacant in between to maintain social distancing as per occupancy status.

  • The Hotel transportation will be sanitized thoroughly before and after each service.
  • Vehicles will accommodate maximum of 02 guests at a time.
  • Water bottle,masks and sanitizers will be available in all vehicles and availability of same will be informed to the guest upon arrival.
  • Drivers will wear proper PPE kit.
  • Luggage will be sanitized before placing in the car.

    • Proper PPE kits for the Valets.
    • All the guest’s body temperature will be monitored at the entrance.
      • Guest luggage will be sanitized before being brought inside the Hotel premises
      • Guests will be requested to fill self declaration form (which includes travel history, medical conditions) at the time of check in.
      • All the touch points and frequently used equipments shall be sanitized continuously after regular intervals.
    • Receptionists assisting guests will be wearing PPE at all times.
    • Digital payment method will be encouraged. Invoices & Duplicate Payment receipt will be shared with guests on mail to ensure contactless check in.
    • Guest will be provided sanitized room keys.
    • Guest Relations Team Member to ensure social distancing is followed by guests during check-in.
    • Guests will be informed about hotel preparedness towards hygiene and safety as well as change in service design.
    • Maximum 02 persons will be allowed in the elevator.
    • No visitors will be allowed on the guest floors.
    • Packages received for guests to be sanitized before delivery.

  • Guests will be encouraged to settle bills through digital payments. Exchange of cash will be discouraged.
  • Invoice/payment receipts will be emailed to all the guests. Handing over the bills will be discouraged.
  • Keys drop box will be placed at the reception area to drop room keys during departure.Drop box will be placed at the reception area for guests opting for express check out.

  • Guests will be encouraged to share their valuable feedback online via Tripadvisor, OTA sites etc.

Restaurants

  • Staff will offer hand sanitizer before escorting the guests to the table. Team members will ensure social distancing with guests while interaction and service.
  • Seating layout will be aligned to ensure safe gap between the tables in all the outlets.
  • Minimizing touch points by introducing digital /QR code menus in all outlets.
  • Buffet breakfast will be initiated as per business needs.
  • Restaurants will be sanitized regularly.
  • All team members will wear proper PPE kit as per operations.
  • Superior quality disposable serviettes will be available on request.
  • Sharing portions will be kept on table with service ware for guests to help themselves.
  • All clearance should directly go to the dishwashing.
  • Bills will be presented in folder with a pen. Folder and pen will be sanitized before and after use. E payments will be encouraged.
  • In case of credit card, keep swabs with a sanitizer which guests can use to clean their credit cards before handing over.
  • Dedicated person with proper PPE kit will be responsible for clearance in the restaurant.

In-Room Dining

  • Digital menus and QR code in all rooms.
  • Superior quality disposable serviettes would be available on request.
  • Associates will wear masks and gloves.
  • All linens will be washed after every order.
  • All trays, trolley, working tables, telephones will be sanitized every hour.
  • All Food and Beverage items will be covered while serving.
  • All service and clearance to be done from the guest room entrance. However, the server entering or not entering the guest room will be entirely based on the guest preference.

Banquets

  • All resident and non-resident guests will go through mandatory temperature check on both entrances.
  • All associates will wear proper PPE kits and maintain social distancing while interacting with guests.
  • All banquet entrances will have hand sanitizers and guests will be offered masks on request at the entrance of the venue.
  • Banquet setup will include 2 meter distance between tables.
  • Each section of the buffet will have team members with proper PPE kit to serve food.
  • All venues to be well ventilated 30 min. prior to the guest’s arrival.
  • All vendors will undergo mandatory temperature check. Wearing masks and gloves will be compulsory while working in the hotel premises.
  • Clearance counter will be manned by hotel associates wearing proper PPE kit.
  • All areas including banquet floors, doors, door handles, and restrooms will be sanitized at regular intervals.
  • Regular glassware to be used, disposable glassware can also be given to the guests as per request.
  • All equipments by vendors will be sanitized before entering the hotel premises and same to be monitored.
  • Starter station to be handled by a hotel associate.
  • Clearance trollies/tables at strategic location where guests are encouraged to directly place their used plates and cutlery.

Kitchen

  • All kitchen staff to wash/sanitize their hands before opening the kitchen and repeat hand washing/hand sanitizing after each change of task.
  • Chefs to wear clean chef uniform and apron prior to each shift and ensure adherence to strict personal hygiene measures including hand washing before getting into uniform.
  • All kitchen staff to wear masks, gloves, disposable white caps and maintain 2 meter distance from others at all times.
  • All food handlers to wear masks and gloves when handling ready foods such as salads.
  • All the kitchen areas or food contact surfaces, equipment, containers used for storage and preparation of food and drink, hand wash stations, working table, floor mats, utensils, refrigerators etc. will be cleaned and sanitized frequently.
  • All supplies will be properly washed/sanitized before transferring them to their respective storage areas.
  • Temperature of all meat and seafood supplies should be checked before receiving.
  • Only 3-4 persons per 10 square feet will be allowed at all times.
  • Cooked food to be kept covered at all times.
  • Use of proper PPE should always be done. Persons working on gas should not wear gloves.
  • A separate dustbin will be provided in kitchens for the disposal of used masks, gloves and PPE. These dustbins should always be covered and washed after every meal period.
  • Operating equipment to be effectively washed and rinsed at a high temperature or rinse with sanitizer where not possible.
  • All engineering tools & equipments in use will be sanitized periodically in each shift.
  • Every departure room’s FCU filters will be replaced with fresh and sanitized ones after departure.
  • All complaints will be handled daily as per the priority.
  • Energy saving initiatives will be followed to save the cost.
  • Required level of fresh air input will be maintained in all guest and public area.

  • HOD’s will periodically conduct trainings on awareness among the hotel staff in regard to COVID 19 and safety measures. This is to ensure that all colleagues are covered across all shifts.
  • In case of emergency, guest or team member will be required to dial “66” and share name, location and a brief description of an emergency.
  • Immediate medical help will be provided to an unwell guest/a team member till the time medical team arrives and escorts the sick guest/team member to the isolation room. Same will be informed to the concerned authorities and the General Manager of the hotel.
  • Guest area/Team member’s work space will be isolated. Further action will be taken on instructions received from the concerned authorities.
  • Security team frisking team members during punch in/out will observe closely for suspected symptoms.
  • Privacy of concerned affected persons will be maintained and details will be shared only with mandated government officials, with maintaining proper records.
  • After every check out of a suspected case, guest rooms will be sanitized.
  • Guest room will be accessed by limited number of hotel staff with proper PPE kit
  • All media queries will be forwarded to the General Manager or a designated person will take charge in his absence.
  • Diagnosis and treatment will only be performed by a trained physician who can rule out other potential diseases.
  • Visual controls, charts and quick guides that help ensure key infection prevention protocols such as hand wash, hand disinfection, cleaning and sanitization of surfaces and objects will be followed.

SHIFT OPENING

  • Housekeeping shifts are staggered to minimize no. of Team members in the locker rooms and in the cafeteria to maintain social distancing.
  • Associates will wear mask and gloves at all times/proper PPE kit as per operations, should disinfect the gloves with sanitizer and change the gloves whenever necessary.
  • Keys and phones to be sanitized before handing over to the associates and the register to be updated accordingly.
  • Basic training on sanitization and hygiene standards for guest rooms/areas to be part of the daily briefing.
  • At the end of the shift, keys and mobiles to be sanitized by the associates before handing them back at the desk.

PREPEARATION OF NEXT SHIFT OR DAY

  • Housekeeping cleaning caddy will be thoroughly sanitized before leaving for the day.
  • Vacuum cleaner, Housekeeping accessories and garbage bins will be thoroughly cleaned and sanitized before leaving for the day.
  • Cleaning and santization of pantry and staff toilets to be done by the concerned associates.
  • Chemicals in dosage pumps and amenities in pantry to be refilled according to the par levels
  • Multiple entries to laundry should be avoided during operation and a linen runner should be used to stack linen and dusters in pantries.
  • Pantry to be cleaned and sanitized before the start and end of every shift.

IN GUEST ROOMS

  • Attendant will be allowed to enter the room for the purpose of cleaning, placing laundry and placing amenities with proper PPE kit. Room cleaning will be done on guest request only when the guest is not in the room or else the associate must strictly follow social distancing norms while servicing or interacting with the guest.
  • All high risk touch points in rooms like door handles,AC thermostat, table tops, wardrobe area, bathroom fixtures, furniture, flooring, drawers, remotes, bedside tables etc. will bethroughly sanitized using prescribed chemicals.
  • Newspapers, magazines, minibar, bath robes and fruits to be provided on request.
  • All departure rooms will go through proper sanitization and will be rested for 24-48 hours before being allocated to the other guests.
  • Associates to use proper PPE kit while servicing the room.

IN PUBLIC/GATHERING AREAS

  • All public areas such as lobby, guest elevators, staircase, cafeteria, main porch, public washrooms, restaurants, corridors, meeting rooms, banquets and connected areas will go through scheduled cleaning and sanitization.
  • Decongestion of seating arrangement wherever required.

IN LAUNDRY AND ROOM LINEN

  • All guest laundry and room linen to be treated with enhanced wash cycles.
  • Laundry equipments/ laundry area will be sanitized before and end of each shift.

IN STAFF LOCKERS

  • All surface areas along with doors, door handles, WC, dustbins, lockers, floors, fixtures and furniture will be sanitized daily.
  • Garbage segregation process will be followed as per the set guidelines of the hotel.
  • Associates to always wear mask and gloves while handling garbage disposal.
  • Garbage to be neatly packed and shifted to the garbage room by the floor associates.
  • Garbage bins will always be covered to avoid contamination.
  • Once the garbage bags are placed in the garbage room, associates to remove gloves and masks and head to the nearest hand wash station to wash their hands/sanitize.

  • Alternate desks will be provided for using internet facilities.
  • Capacity of meeting rooms will be reduced to 50%.
  • Mini refrigerator will be placed for guests to help themselves for beverages.
  • Use of e-newspapers and e-magazines will be encouraged.

  • All equipments will be properly sanitized/ disinfected after each use.
  • Mandatory presence of an attendant in peak hours Hand sanitizers will be placed at strategic points.

  • Hotel vendor to ensure that all his food handlers follow World Health Organization (WHO) advisory on social distancing and maintaining high personal hygiene standards and all his food containers/baskets/food storage/ transport containers and vehicles are kept clean, sanitized and disinfected on daily basis. Food items must be transported in covered vehicle protected from contamination, and must be separated from other goods that may cause contamination.
  • Thermal screening of all food handlers will be done and documented by vendor on daily basis. Copy of the same to be attached along with invoice of material sent to the hotel.
  • Driver and other delivery staff from vendor’s side should wear mask and gloves while bringing material to the hotel. In case, driver and other delivery staff are noticed without mask and gloves, delivery vehicle will not be allowed to enter hotel premises and consignment shall be treated as rejected and returned to the vendor at his risk and cost.
  • Thermal screening of Driver and other delivery staff of vendor will be done and recorded by Hotel Security Staff.
  • Drivers and other delivery staff will be asked to use hand sanitizer/hand washing after getting out of delivery Vehicle.
  • Drivers and other delivery staff should follow physical distancing guidance (maintain at least 6 feet between other person / fellow workers) after getting out of delivery vehicle.
  • Driver or delivery staff should be asked to remove secondary packing material (including perishable items, non-perishable items, printing and stationary, equipment, machines, tools etc.) at material unloading area (prior to bringing it inside receiving area) and all such secondary packing material should be sent back along with the driver or delivery staff of the vendor.
  • Receiving staff should wear PPE at the time of receiving material and should follow social distancing guidelines.
  • Hand wash stations, veg washing sinks and plastic curtains to be cleaned and sanitize after every shift
  • All secondary packing of perishable material should be removed at material unloading area.
  • All perishable items should be washed under running water and in 50 PPM (4ml Chlorine in 10 Liter of Water) prior to receiving & shifting in store. Leafy vegetables, garlic, onion, potatoes etc. that cannot be washed, should be kept in clean and sanitized baskets covered with cloth for at least 24 hours before use.
  • A quarantine section/room to be allocated for packaged items to be kept for quarantine before transferring to stores.
  • Every food item to be kept in quarantine before its usage as per food package material annexure
  • Frozen items to be kept in freezer for at least 72 hours for quarantine before using them.
  • A designated person to only receive items by wearing PPE and following safety measures
  • Cleaning and sanitization of baskets and trolleys need to be done once empty.
  • Weighing machines to be sanitized after every use.
  • Hotel plastic Egg trays to be sanitized and used for loading eggs after egg wash. No Egg trays of vendor should be allowed in hotel. All eggs should be washed in 50 PPM prior to receiving & shifting in store.
  • Vendors to ensure that all chicken, meat, fish & seafood items are brought in covered container and should be washed in 100 PPM at the time of receiving and same should be shifted in deep freezer for minimum 24 Hours at -18 Degree to -20 degree temperature. In case any of these items is brought in open container should be returned to the vendor.
  • Secondary packing of all non-perishable material should be removed at material unloading area (prior to bringing it inside the receiving area) and all such secondary packing material should be sent back along with driver or delivery staff of vendor.
  • Receiving area/equipments will be sanitized & disinfected twice a daily Hand sanitizing stations will be installed in Receiving Area (especially at the entry) and near high contact surface.
  • Sanitization of food dock and receiving area to be done frequently.

  • All store employees should follow social distancing and wear masks & hand gloves.
  • Hand Sanitizer should be installed at the entry of all Stores.
  • Material received from receiving department should be kept in isolation area for period defined by WHO according to the type / construction of material and should be moved to concerned stores after completion of isolation period.
  • All departments should provide Daily Store Requisition to Stores Department by 10 AM so that required material can be sanitized.
  • Half/lower part of store wooden doors will remain closed to avoid entry inside store and entry of employees of other departments will be prohibited inside all stores.
  • Requisite material should be handed over to the employee of concerned department standing outside of store (in area marked) to take handover of the material.

  • Create enough self-explanatory posters in staff areas. Rotation of staff will be aligned and monitored by HR as per the social distancing norms.
  • Monitoring of social distancing in their areas including staff cafeteria and lockers.
  • PPEs will be included in staff grooming standards as applicable.
  • Regular trainings will be conducted to increase staff awareness on COVID-19.
  • Proper trainings will be conducted on risk factors, safe food handling, social distancing, hand washing methods and using PPE, precautions on use of disinfectant products, personal hygiene, precautions on use of cleaning and disinfection tools, process of waste disposal etc.
  • Seating arrangement will be re-aligned so that 2 persons are seated on each cafeteria table
  • Tables will be sanitized after every use
  • Proper cleaning and sanitization of floors after every hour during high movement times
  • Sales associates to ensure they adhere to social distancing norms while visiting a client.
  • Associates should always carry sanitizer with themselves and sanitize hands frequently especially after touching anything.
  • Team should encourage online meetings.
  • Sales cars will be properly sanitized before and after the use.
  • Chauffeurs of sales cars to wear PPE kit and follow hygiene standards.

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