The protocols for accommodation and gastronomy are presented in Argentina

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The protocols for accommodation and gastronomy are presented in Argentina
Thu June 11, 2020

These are health recommendations and care guidelines prepared by the Ministry of Tourism and Sports together with the provinces and the private sector


A COVID-19 protocol for tourist accommodation and another for gastronomic establishments were prepared by the National Ministry of Tourism and Sports, in conjunction with the Institute for Tourism Quality (ICTA), the Argentine Chamber of Tourism (CAT), the Hotels Association Tourism (AHT), the Association of Hotels, Restaurants, Confectioneries and Cafes (AHRCC), the Gastronomic Hotel Business Federation of the Argentine Republic (FEHGRA) and the provinces, through the Federal Tourism Council.

The guidelines contained in both protocols, the first two in a series that includes the various areas of tourism, follow the recommendations established by the Ministry of Health of the Nation and its main objective is to protect the health and well-being of workers and tourists .

On the importance of the protocols, the Minister of Tourism and Sports, Matías Lammens, stated: "They are concrete tools, health recommendations and care guidelines that aim to strengthen the value chain and contribute to preserving jobs in the sector, in line with the new global demands. "

In turn, he underlined: "We remain convinced that tourism will occupy a strategic role when the pandemic passes. From the first moment, our country prioritized the health of Argentineans, and we believe that this will be a distinctive mark to the time to regain the confidence of tourists in the next stage. "

Among other measures, both manuals propose, for example, the implementation of control measures for personnel, prior to entering work, for the detection of symptoms compatible with COVID-19, and the appointment of those responsible for the task.
 
In the case of tourist accommodation, all personnel who have contact with guests must wear masks when stipulated in their jurisdiction. Except for specific tasks, the use of gloves is not recommended given the greater persistence of viable viral particles on latex / nitrile.

As for the management of reservations, plans to digitize the check-in and check-out. In a first stage, the bell boy service and valet parking will be avoided. There will be a mailbox for the key deposit, which will be disinfected before reuse.

The location of the furniture considers the installation of glass panels as barriers, when necessary. It will be necessary to indicate the maximum capacity of people in the areas of common use, according to the square meters of the space, and gel alcohol will be offered. In elevators, individual use should be suggested.

In relation to circulation, it is recommended that it be in one direction only, with signs indicating it. It is advisable not to allow entry to the pool and gym, unless the health authority of your jurisdiction indicates otherwise.

In reference to food and beverages, it is recommended to avoid manipulation by guests and suggest breakfast service in the room or take away mode and / or have coffee machines in the rooms, as well as extend breakfast hours and even offer reservations prior to plan the number of people from the previous day.

The menus of the restaurants will be digital or laminated, to facilitate their disinfection, and the drinks will be offered closed in the bottle or can. It is recommended that there are no products in the fridge.

Regarding the rooms, after checking out, it is suggested to leave them free long enough to ensure proper ventilation, deep cleaning and disinfection.

For its part, the manual for gastronomic establishments recommends offering an early booking service to plan the number of diners from the previous day, displaying the menu on posters placed outside and / or inside the premises, avoiding self-service food and offering dishes a la carte, in individual portions.

For the “take away” modality, the staff must work in uniform and wash their hands before and after each delivery or order, among many other guidelines. In home delivery, backpacks and motorcycles must be previously disinfected and direct contact will be avoided in the delivery maneuver.

Other points raise the closure of play areas for boys, the organization of kitchen staff in shifts and disinfecting dishes, cutlery and glassware in the dishwasher, including that which has not been used in a shift.

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