Hygiene and cleanliness have always been decisive aspects in a hotel, but from now on they will become the first factor of choice. For this reason, we have decided to share our guarantees on safety and prevention that we put in place in our facilities.
HALL, RECEPTION
- Cleaning and sanitization of fan coil units.
- Constantly ventilate all rooms.
- Availability of sanitizing gel dispenser at the entrance / exit of the hotel, in the common areas and at the entrance of the Bar and the Breakfast room.
- Cleaning, cleansing and sanitizing of toilets in common areas several times a day.
- Cleaning, cleansing and sanitizing of common areas several times a day, at regular intervals.
- Arrange communications for guests in the common areas relating to the correct behaviours to be followed with regard to prevention and safety.
- Sanitization of all the most contact surfaces several times a day (Reception Desk, Lifts and related buttons, handles, switches, handrails).
- In common areas it is mandatory to respect the minimum distance of 1 meter, unless they are members of the same family or who stay in the same room.
- Guests must always wear masks in the common areas.
- All staff are always equipped with a mask.
- Staff with self-certification declaring daily absence of body temperature above 37.5 degrees.
- In order to limit contact with staff and guests, external suppliers of goods and services have dedicated access and self-certification will be required in which they declare absence of body temperature above 37.5 degrees and use of PPE such as gloves and masks.
- Fabric complements sanitized with a hydrogen peroxide-based product.
- Safe check in & check out.
BAR, BREAKFAST ROOM
- Cleaning and sanitization of fan coil units.
- At the end of each table service all the usual cleaning and sanitizing measures are provided.
- The tables in the breakfast and restaurant rooms are located to guarantee the minimum distance of 1 m. between guests unless they are joined or share the same room. Maximum 4 people per 10 square meters.
- Breakfast served at the tables or in the room with the utmost care and attention to hygiene rules.
- Tablecloth treated with thermal (60 ° – 90 °) and chemical sanitization processes based on chlorine or hydrogen peroxide.
ROOMS
- Cleaning and sanitization of Rooms’ fan coil units.
- Sanitization of the rooms at each departure to ensure the next guest a sanitized and safe environment.
- Linen treated with thermal sanitization processes (60 ° – 90 °) and chemical based on chlorine or hydrogen peroxide.
- Fabric complements sanitized with a hydrogen peroxide-based product.
- Ironing procedure of bed linen and towels performed at high temperature followed by fully automated packaging according to the sanitary protocol.