Da Yatra New Guidelines N Practices for Covid19
Covid19 Health & Safety Protocols
STAY WITH PEACE OF MIND
Warm Greetings from Da Yatra Courtyard Hotel & Resort. As our hotel re-open for business with the theme of Stay well & saving Livelihoods. We are committed to safeguarding Guests’ safety, health and wellbeing through ‘Stay with Peace Of Mind’ approach.
At Da Yatra Courtyard , we believe in maintaining / providing all necessary safety measures for the well-being of our staffs and colleagues. We have tightened up the cleaning cycles in our hotel and disinfect especially light switches, telephones, remote control, door handles, door knobs and elevator buttons. As we look ahead to the future of hospitality and travel, we are implementing full-scale enhancements safety protocols and WHO guidelines.
Arrival Experience:
Guest will enter the hotel through security gate and door that are either propped open or automatically open and close by sensor.
Hand Sanitizer:
Hand sanitizer dispensers (touch less) are placed at key guest and service professional entrances and contact areas such as driveways, reception areas, hotel lobbies, restaurant entrances, meeting and event spaces, elevator landings and restroom areas. Hand sanitizer is provided in public areas and throughout the back of the house for service professionals.
Public Area Signage:
Health and Hygiene reminders are posted throughout the property including physical distancing, and proper way to wear, handle and dispose of masks.
Hygiene and safety standard protocols as follows:
Front Office Practices | Procedure | Frequency |
---|---|---|
Guest to be greeted with Namaste.Always(folded hands), maintaining safe distance with no physical contact. | Always | |
Security personnel checking guest temperature with thermal gun by wearing face mask, face shield and disposable gloves. | Always | |
Doorman should wear a face mask, face shield and disposable gloves at all times. | Always | |
Doorman to offer car door opening/closing Assistance and step back maintaining safe distance | Always | |
Sanitization dispenser (Foot Pressed) to be placed at the main gate area. Garden & Outdoor terrace to be disinfected with Hospital quality disinfection agent | Always | |
Hotels to use a suitable spot where for exterior parts of cars/ coaster/ jeep will be disinfected before they enter the hotel porch | Always | |
Bell boy to sanitize guest luggage/baggage handles With sanitized duster. | Always | |
Baggage cart to be sanitized after each use | Always | |
Umbrellas should be sanitized after every use | Always |
Baggage Service | Procedure | Frequency |
---|---|---|
Individual bags to be tagged as “Sanitized”. | Always | |
Guest to be offered the option of carrying their own luggage or having it delivered to their room. | Always | |
Bell boy to maintain safe distance from the guest while handling guest luggage | Always | |
All guest requesting baggage assistance on departure must be offered an option to placed their bags outside the room to maintain safe distance | Always |
Front Desk | Procedure | Frequency |
---|---|---|
Hand sanitizers (touch less) placed near reception counter at all time | Always | |
Front Desk to be cleaned and disinfected Very often after every guest movements | Very | |
Electronic tablets used for check in to be sanitized after every use | Every Use | |
Desk telephone to be cleaned and sanitized after every use | Very Often | |
Hand sanitizers (touch less) placed Near reception counter at all time | Always | |
Front Desk to be cleaned and disinfected | Very Often | |
Hand held walkie-talkie to be sanitized | Every 2 Hours | |
Arrival at Lobby | ||
Guest to be greeted with Namaste, while maintaining a safe distance at all times | Always | |
Guest to be informed that temperature will be taken once a day during their stay using a contact-less (thermal gun) | Always | |
If the guest is arriving from restricted country or region, medical history form to be sent as a part of Pre-registration process followed by Front Desk | Always | |
For walk in guests, medical history/ travel history form to be filled on arrival | Always | |
For all pre-booked guests by Travel Agents—all Check in formalities should be done/ completed online to minimize time spent at Front Desk | Always | |
All guest key cards to be sanitized | Always | |
Escorting to the guest room | ||
While escorting guest to the room And explaining guest facilities, safe distance to be maintained at all times | Always | |
8 pax elevator –should use maximum 3pax plus Front desk assistance at a time or guestcan use staircase | Always | |
Prior to opening the Front office Assistant should take guest’s permission to enter the room to explain guest room features. Avoid touching any furniture and fixtures in the room. | Always | |
Advise the guest at the time of check in to inform their check out plans in advance so that the bill can be made ready. | Always | |
Medical kit available at Front Desk to include (mask, disposable gloves, goggles)---Chargeable | Always | |
Automatic sanitizer dispenser should placed at all landing areas of elevator | Always |
Cashier View Details | Procedure | Frequency |
---|---|---|
Cashier should sanitize hands before and after every transaction | Always | |
Cashier should wear a face shield along with mask and disposable gloves | Always | |
Encourage guests to use electronic check-out By emailing the bill & online payment link.Recommend to guests to settle bill a night prior,minimizing the time at check out | Always | |
Housekeeping / butlers to check the minibar consumption on the telephone prior to guest departure | Always | |
Clean and sanitize the Cashier desk after every Guest use | After Guest use/Every 2 Hour | |
Hand sanitizers (Touch less) should be Placed at key areas. Visible to Guests. | Always |
Concierge View Details | Procedure | Frequency |
---|---|---|
Team members at Concierge Desk need to wear face mask, face shield and disposable gloves. Must keep safe distance from guests | Always | |
Desk telephone & apps to be cleaned and Sanitized | Always | |
Hand sanitizers and disinfectant agent should placed at key areas visible by guests. | Always | |
Face mask available to guests( free of cost)Whenever they are leaving the hotel (shopping,Sightseeing, departure) | Always | |
Clean and sanitized the Concierge Desk very often | After Guest use/Every 2 Hour | |
Sight-seeing Information: | ||
Team members to offer accurate directions and information about Guests queries with a mobile app of surrounding area. | Every guest request | |
An electronic mode of sharing to be Adopted like Email, WhatsApp. Print Form of documents are avoided. | Every guest request | |
Disposable masks, hand sanitizer to be offered to every guest while going for sightseeing. | Every guest request |
Reservation & Back View Details | Procedure | Frequency |
---|---|---|
Clean and sanitize the Reservation Desk | Every 2 Hours | |
Hand sanitizer (Touch less)to be available at a key areas easily visible by guests | Always | |
Reservation Assistance to Proactively request guests/ Travel agents to send registration details and photo ID/ Passport copy proof through a digital registration system to ensure minimal contact upon check-in | Always | |
Reservation Assistance to guarantee all Reservations through credit card or a Digital paylink. Guest to be informed About the new relaxed cancellation policy. | Always |
Left Luggage Facility View Details | Procedure | Frequency |
---|---|---|
All left luggage to be sprayed with disinfectant spray storing in the Luggage store room | Always | |
All the storage spaces to be sanitized | Once daily | |
Baby Cot to be sanitized | Before & after use |
Security Practices
External Areas View Details | Procedure | Frequency |
---|---|---|
Main gate, touch points of the gate and security cabin to be cleaned | Twice in each shift | |
All garden sofa, benches and Out-door bar counter top to be Sanitized at the beginning of each shift and after every guest use | After every guest use | |
External areas to be sprayed twice a day | Twice in each shift | |
Light fittings and Ash trays at garden and bar counter to be cleaned and sanitized | Once a day & after Every guest use | |
Team members to sanitize their hands after cleaning any surface | Always |
Main Porch View Details | Procedure | Frequency |
---|---|---|
Team members to greet guest with salute while maintaining a safe distance of at least 6 feet. | Always | |
Team members checking guest temperature to wear face masks, face shield and disposable gloves | Always | |
Ash urn in smoking area to be cleaned | Every 30 miutes | |
Drive ways to be cleaned & disinfectant | Once a day |
Staff Entry-Time Office View Details | Procedure | Frequency |
---|---|---|
Team members checking temperature to wear face masks, face shield and disposable gloves | Always | |
Body temperature and face mask to be checked for all team members before they are permitted into the hotel premises. | Always | |
Safe distance to be maintained at all times while entering the hotel. Markers / Signage to be used. | Always | |
Team members to sanitize their personal hand bags prior to entering the hotel | Always | |
Visitor movement to be regulated with prior appointments. | Always | |
Team members to assist Purchase team for The movement material | Always | |
Team members to sanitize their hands Frequently | Every 2 Hrs | |
Paper visitor pass to be issued to all Visitors and disposed while exiting | Always |
Housekeeping Practices
Main Porch View Details | Procedure | Frequency |
---|---|---|
Smoking area walls and pillars to be cleaned frequently | Every 2 Hrs | |
Doormats to be disinfected by disinfectant spray | Twice in each shift | |
Ash urn in smoking area to be cleaned frequently | Every 30minutes |
Lobby View Details | Procedure | Frequency |
---|---|---|
Door handles and knobs to be wiped and disinfected | Every 30 min | |
Counter tops and telephones to be disinfected | Every 30 min | |
Lobby floor to be frequently dry mopped and damp mopped | 3-4 times / Day | |
All common touch points like door handles, door knobs, chair arms, table tops to be cleaned | Every Hour | |
Guest to be reminded of safe distancing norms through signage | Always |
Restaurants View Details | Procedure | Frequency |
---|---|---|
Hand sanitizer (Touch-less) is placed near entrance door of the restaurant & Bar | Always | |
Restaurant tables and chairs to be cleaned and disinfected | After every guest use | |
Floor to be frequently dry mopped and damped mopped | After every meal period | |
Buffet counter and service station to be cleaned and wiped | Prior to and after each meal period | |
Hostess desk. computer and telephone to be cleaned | Prior to and after each meal period |
Guest Room | Procedure | Frequency |
---|---|---|
Deep cleaning of guest Rooms to be done with Extra focus on areas / Surfaces such as door handles,door knobs, remote control, writing table top, switches, telephones, health faucets, mirror,basin counter and bathroom and vestibule floor | After every guest departure & room service | |
All pillows, cushions, duvets, overlay/mattress protectors to be sent to laundry for cleaning | After every guest departure | |
Team members to clean their hands, wear face masks, disposable gloves while cleaning | Always | |
Team members to wash their hands after Serving each room, disposable gloves to be Changed after serving each guest room | Always | |
After departure, all glassware to be sent to dish for cleaning | Always | |
After departure all unused room linen and bath linen to be sent to the laundry for washing | After every guest departure | |
One toilet paper roll to be opened and the other toilet paper roll to be left in the packing without removing the wrapper | Always | |
After guests Check out rooms are deep Cleaned and sanitized. And kept vacant For 24 hours | Always | |
“Room Sanitized Card” to be placed on the main door handle after the room has been cleaned, sanitized and inspected | Always | |
Housekeeping staff should wait at least 30minutes before entering a guest room after guest departure | Always |
Guest Elevator View Details | Procedure | Frequency |
---|---|---|
Hand sanitizer (Touch-less)to be kept at all landing areas of elevator | Always | |
Signage to be placed outside guest elevator at lobby and landing areas encouraging safe distance | Once daily | |
All touch points like elevator buttons,Call buttons, and railing to be frequently cleaned and wiped | Always |
Service Staircase / Fire Exit Staircase and Landing View Details | Procedure | Frequency |
---|---|---|
Handrails to be sanitized | Twice a day | |
Staircase and staircase Landings to be cleaned | Twice a day | |
Light fittings to be cleaned | Once a day |
Guest Corridor View Details | Procedure | Frequency |
---|---|---|
Guest corridor carpet to be sanitized | Twice a day | |
Fire Exit door handles /knobs to be cleaned | Once a day | |
All fire hydrants doors and fire extinguisher handles to be cleaned | Once a day | |
All light fixtures and Artwork frames to be cleaned | Once a day | |
All furniture in the corridor to be cleaned | Twice a day |
Housekeeping Pantry View Details | Procedure | Frequency |
---|---|---|
All touch points like door handles, electrical switches,drawer handles, telephones to be sanitized | Always | |
Floor to be mopped thoroughly | Twice a day | |
Linen shelves, bins, trolleys, cabinets and drawers to be cleaned and sanitized | Always | |
Used duster to be soaked in cleaning liquid and handover to laundry | Always | |
Soiled linen to be brought down in a separate hamper to the laundry | Always | |
Pedal type dustbin should use to dispose Face mask, disposable gloves,PPE etc and clearly labelled “Medical waste” | Always |
Heart of the House View Details | Procedure | Frequency |
---|---|---|
Sanitizer to be available In locker room area | Always | |
Touch points like urinal flush handle, water flush handles, health faucets, wash basin counter, mirror etc to be cleaned frequently | Every few hours | |
Bunk bed linen to be changed at every use. Blankets and pillow covers to be laundered | After every use | |
Staff lockers to be cleaned and floor mopped | Twice per shift |
Offices View Details | Procedure | Frequency |
---|---|---|
All offices to be cleaned with sepecial focus on touch points such as switches,door handles, counter tops, drawer knobs, and furniture | Once a day | |
All electronic items to be cleaned | Once a day |
Team Briefings View Details | Procedure | Frequency |
---|---|---|
Team members having symptoms like cough / cold / other breathing concerns to be reported to HR department and consilt with Government health Department | Always | |
Team members to be held in open spaces / large areas where possible | Always | |
Grooming check for all team members to be done maintaining safe distance.wearing of watch, finger rings to be discouraged in Food & Beverage service,housekeeping and kitchen department | Always |
Employee Dining Room View Details | Procedure | Frequency |
---|---|---|
Timeslots for all departments to be pre-planned to maintain safe distance for all meal periods | Always | |
Employee dining room layout to be done to maintain safe distance. | Always | |
Team members to wash their hands before and after meal with liquid soaps and warm water for 20 seconds | Before/After meal | |
Cutlery and crockery to be sanitized in chlorine solution | After every use | |
Team members to wear hotel uniform whilst dining at staff cafeteria | Always |
Material Receiving Practices
Purchase View Details | Procedure | Frequency |
---|---|---|
Team members should use phone and digital medium to purchase from specified vendors selected by the management | Always | |
Packed items, tetra packet, cans, bottles,etc should be cleaned and wiped by sanitized duster | Always | |
Maintain safe distance and wear face mask,face shield and disposable gloves while receiving goods | Always | |
Products should be ordered from verified vendors applying highest health and safety protocols | Always |
Receiving Goods View Details | Procedure | Frequency |
---|---|---|
All vendors to be informed of the Covid19 Prevention measures and mandatory Standards to be followed | All Vendors | |
Vendor vehicles not to be permitted or disinfeted it by spraying disinfectant agents | Always | |
Perishables will be delivered in clean plastic bags / crates | Always | |
Everyone entering the hotel premises to udergo temperature check by thermal gun. | Always |
Food & Beverage Practices
Guest Service View Details | Procedure | Frequency |
---|---|---|
Hostess to greet all guests With folded hands (Namaste) | Always | |
Temperature of in-house guests to be checked at the restaurant entrance during breakfast / lunch / dinner service | Every guest | |
Server to maintain safe distance at all times while communicating with guests | Always | |
Team members to wear face mask,& disposable gloves. Gloves and mask to be changed after every meal | Always | |
Water jugs without lids not be used | Always | |
All beverage cans to be disinfected prior to service | Always | |
Glassware to be held by the base /stem during beverage service | Always | |
Food to be covered with a cloches before pick up. The cloches should be removed at the table | Always | |
Guest request items such as power bank,charger should be sanitized | Always |
Restaurant Checklist View Details | Procedure | Frequency |
---|---|---|
Hostess to greet all guests with Folded hands (Namaste) | Always | |
Hand sanitizer (Touch-less)to be placed at the entrance door of the restaurant | Always | |
All employees to sanitize their hands before handling tables and POS machine | Always | |
Employees to sanitize their hands before and after handling any currency. Sanitizer to be presented to the guest along with bill folder | After every use | |
No clearance should be left at any side station | Always | |
Point of Sales (POS) terminal should be sanitized before and after every meal Period | Every meal period | |
Chairs, Tables and table mats should be sanitized before and after meal period | “ “ | |
Service table / side station table surface & drawer knob/handle to be sanitized | Every Hour | |
Can, bottles, tetrapak items to be dipped In chloride solution & wiped | Always | |
Team members should wear disposable gloves while handling soiled linen | Always | |
Cell phone, power bank and charger at the Hostess desk to be cleaned and sanitized | After every use |
Bar Checklist View Details | Procedure | Frequency |
---|---|---|
Entrance door to bar should remained open or assisted by employee | Always | |
Hand sanitizer (Touch-less) to be placed at the Bar counter | Always | |
Beverage display table/ trolley to be cleaned and sanitized | After every use | |
All door handles to be sanitized Frequently | Every Hour | |
POS terminals, keyboards, and tablets to be sanitized | Every 2 Hour | |
All small bartending equipment to be kept in chlorine solution | Very often | |
Chopping boards/ knife to be sanitized in Food grade chlorine solution | Every use | |
Employees to sanitize their hands before and after handling any cash or credit cards | Always | |
Bartender to wear disposable gloves while working at bar counter | Always |
Laundry Practices
Laundry Checklist View Details | Procedure | Frequency |
---|---|---|
Team members should wash and sanitize their hands | Every Hour | |
Greet the guest with folded Hands (Namaste) and maintain a safe distance | Always | |
All laundry hangers to be sanitized | Every use | |
Laundry basket liners to be washed after every guest use | Always | |
All laundry baskets/ bags to be sanitized before and after laundry delivery | Always | |
Laundry floor to be mopped | Twice a Day |
Linen and Uniform Room View Details | Procedure | Frequency |
---|---|---|
Safe distancing to be practiced by all team members at all time | Always | |
All linen and uniform room trolleys to be sanitized frequently | Every 2 Hour | |
Soiled and fresh linen not to be mixed / stored / placed together at any point of time to avoid cross contamination | Always | |
Linen storage racks and uniform cabinets and shelves to be disinfected | Every 2 Hour | |
Fresh linen to be handled only after washing and sanitizing hands | Always | |
Laundry cart used for transporting soiled and fresh linen to be thoroughly cleaned and sanitized | Each Trip | |
All white linen (Bath & Bed) will be washed In high temperature using high grade cleaning agents | Always | |
Sewing machine/ Iron / Iron board to be Sanitized | After Every use | |
Floor to be mopped frequently a day | Twice |
Kitchen Practices
Kitchen View Details | Procedure | Frequency |
---|---|---|
Team members to wear complete and fresh uniform including cap, facemask, disposable gloves and aprons | Always | |
Safe distance norms to be maintained while working in their designated section | Always | |
Hand sanitizer (Touch-less) should be Kept in the entrance of kitchen | Always | |
Sanitize all surfaces and working table tops, chopping board, knives, and other kitchen tools thoroughly | Always | |
Team members to use knives from sanitized tray | Always | |
All door knobs, handles, and switches to be sanitized frequently | Every 2 Hour | |
Team members to wear industrial gloves while performing heavy cleaning activities.Hands to be washed after each task. | Always | |
Sanitized cutlery, chinaware, glassware to be handled by team members wearing gloves. Gloves to be changed frequently | Always | |
Soiled dusters to be kept in a covered bin Soaked in cleaning solution. | Always | |
All cleaning equipments, mops, reusable protective gear and gloves to be cleaned and sanitized before and after every use | Every use | |
Team members to discard chef caps in the designated bin after use and deposit soiled uniform in the Uniform Room | Always |
Engineering View Details | Procedure | Frequency |
---|---|---|
For any repair and maintenance request, team member should coordinate through Front office & fix the problem. Must maintain safe distance | Always | |
Team members should wear face mask, face shield & disposable gloves while doing maintenance work and whenever safe distance can not be maintained | Always | |
Face mask, disposable gloves to be worn by the team member while attending to any maintenance work in public areas | Always | |
Team members to wash their hands after maintenance work | Always |
Water Systems | Procedure | Frequency |
---|---|---|
Entire water system to be drained, flushed and refilled with treated water prior to resuming re-opening operation | Always | |
Hot water temperature in heat pump to be checked and maintained so as to achieved 48 to 52 degree celcius | Once every 2 Hours | |
Filtration plant for treatment of raw water should be operated with backwashing of filters | Always | |
Free available chlorine (FAC) level to be maintained between 0.2 to 0.5 ppm with testing of random points | Very Often | |
Testing of source water and water from treated water storage tank to be conducted test by a reputed lab | Monthly | |
Drinking water should be provided by reputed vendors and cross checked randomly | Regular |