This article originally appeared on ExpertoItaly
by Antonio Cresce.
It is easy to say “OPEN” but today, for those who manage a hotel, the reopening is a real puzzle.
Legal aspects related to liability; economic calculations in balance between investments and returns; practical attention to cleaning, to the management of common areas, to the management of restaurants, swimming pools and open spaces, to everything necessary to make the guest feel safe and at ease.
A guest who is – rightly – fully focused on evaluating and verifying everything related to sanitization, sanitation and cleaning. Eyes also, therefore, on procedures that normally took place already in the pre-coronavirus era, but which are now in the spotlight.
On the night between 15 and 16 May, the Italian Council of Ministers approved a protocol allowing each Regions to establish the guidelines for the reopening of economic activities starting from Monday 18 May.
The protocol was drawn up by a task force made up of Italian and foreign entrepreneurs and managers, which, with the help of hygiene and safety consultants and under the supervision of Professor Pierluigi Viale of the University of Bologna, director of the infectious disease operating units of the Policlinico di Sant’Orsola, have analysed the different phases of the production and service delivery processes, identifying any critical points and suggesting the consequent measures to be taken, proposing when possible the availability of alternative solutions, inspired by the principle of equivalent security.
The Italian Red Cross and representatives of hotel brands and local associations of hoteliers have also collaborated in the drafting of the protocol, alongside the Civil Protection and the National Health System which are taking care of the accommodation solutions designed to accommodate health workers and volunteers involved in the management the emergency and quarantined people.
Let’s have a look at the main points and what you should expect checking-in to your hotel
– Display adequate information on prevention measures, both in Italian and English
– Body temperature may be detected, preventing access in the event of a temperature> 37.5 ° C.
– Ensure compliance with social distance of at least one meter in all common areas and encourage the differentiation of marked paths within the hotel, with particular attention to the entrance and exit areas.
– The desk and reception desk workstation should be equipped with physical barriers (e.g. screens); in any case, favouring electronic payment methods and online booking management, with automated check-in and check-out systems where possible.
– Guests must always wear a mask, while employees are required to use the mask always when in the presence of customers and in any case in all circumstances where it is not possible to guarantee the interpersonal distance of at least one meter.
– Ensure a wide availability and accessibility to hand hygiene systems with hydro-alcoholic solutions in various locations within the hotel, promoting frequent use by customers and employees.
– The use of lifts must be such as to allow respect for interpersonal distance, albeit with a mask, providing for any exceptions in the case of members of the same family / group of travelers.
– Ensure the frequent cleaning and disinfection of all rooms, with particular attention to common areas and surfaces touched more frequently (handrails, light switches, elevator buttons, door and window handles, etc.).
– A series of standards have been established for what concerns the microclimate. The verification of the ventilation characteristics of the premises and ventilation systems is fundamental, guaranteeing air changes and indoor air quality.
– Customers cannot serve themselves at the buffet, the service of which will only be ensured through the dining room staff with table service, upon communication to the customer of the relative availability. The food will be protected and adequately shielded by customers.
– Pools and wellness centres remain closed
Of great importance, will be the organisation, planning and structuring of shifts relating to meals and the use of common areas, in order to avoid gatherings and keep people apart. All this to ensure a peaceful holiday.
And then, among other things, ” it should be remembered that it is necessary to sanitize all objects – reads the document – even if not used at the table, but which could have come into contact with the hands of the guests. Similarly, for tablecloths, napkins and other table fabrics, a wash at 70 ° C or more with subsequent ironing must also be done ”.
In short, there is plenty of desire to restart but the precautions remain a priority, in order to guarantee the safety of operators and customers.