MAKE YOUR STAY SAFE AND GRAND

www.swostihotels.com

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• The drivers wear mask and gloves during every ride.

• The cars are disinfected with every arrival from airport and railway station.

• Drivers have been instructed to limit conversations to minimal.

• Hand sanitiser is supplied in all vehicles.

Top Key Factor

‘Namaskar’ esteemed guests. Welcome to Swosti. We sincerely hope you enjoy your stay here.

This Guest Instruction Manual covers all the steps being taken by the hotel for safety and sanitization along with the operational norms for restaurants, room service and housekeeping procedures.

Guest transport

Please wait tobe served

Be socially safe

Hand Wash Hygienic CleaningSocial Distancing

Guest ContactFood Safety

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(We welcome you with the Indian respectful greeting of folding hands in a ‘Namaskar’ at all touch points to maintain social distance.)

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reception

• All security guards wear mask and gloves while performing vehicle checks and sanitise their hands mandatorily after each checking.

• Temperature screening of guests and associates using thermal scanners at entrance lobby is mandatorily in effect.

• Guests running a temperature of more than 98.6° F is requested to return or directed to the closest hospital/medical facility. In case of checked-in guest, the guest is assigned an isolated floor and undergoes immediate health check-up.

• All of Guest’s luggage are properly sanitized and

scanned for which Guest’s consent for the same is requested.

• On completion of above said process, luggage is packed in a poly bag with a tag “Sanitized and Scanned” and then is moved to respective rooms.

• Guests welcoming placards are sanitized after each use.

• Mask is offered, if any Guest is not wearing one, if required.

• Guests are encouraged to wash hands before entering the lobby at the designated place near main lobby entrance with all sanitation norms. (Auto sensor water tab is facilitated).

• Details of the Guest’s travel history are collected upfront before arrival or at the time of making the reservation.

• For pre-booked Guests, all check-in formalities are completed online to reduce contact and time at the front desk.

• 2-meter distance markings are made on the floor at the reception to maintain social distance.

• Associates interacting with Guests are mandated to wearing mask and gloves.

• Auto spray hand sanitizers and swabs are supplied

for Guests to use and to clean their phones or credit cards.

• Installation of Aarogya Setu app is made mandatory for all Guests before check-in process. Front office associate also survey this app before allotting room.

• Contactless check-in system has been introduced.

• Cash quarantine drawer system is also installed at the front desk. The cash collected is kept for 24 hours in the drawer for quarantine purpose.

entrance

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elevators• Number of Guests using hotel elevators has been

limited and safety instruction of the same is mentioned in the designated area. We apologize for the delay and inconvenience caused to the Guests due to the new safety norms of social distancing.

• Guests are requested to use only the marked space in the elevator facing in the indicated directions, to avoid facing each other and to maintain the appropriate social distance.

• Elevator floor, buttons and other touch points are regularly sanitized.

• Auto hand sanitizer dispenser is installed inside the elevators.

• Use and throw pressing sticks are provided to press elevator buttons.

• Signage with information on sanitization norms are placed in the Guest’s room (as per WHO guideline).

• Due to Social Distancing norms, alternative rooms or two rooms are left vacant in between, based on occupancy levels (optional).

• Sanitizers are installed at regular intervals on each floor and small dispensers in the rooms.

• E-papers instead of newspapers are provided due to safety reasons through WhatsApp etc.

• Implementation of the new SOPs, laundry, room service instructions are informed digitally.

• Minibar is not set up in an empty room, but only on Guest’s request.

• Guest’s rooms are sanitized at regular intervals by housekeeping associates wearing safety gears (mask and glove is must).

• Room linen are changed once in two days or ONLY

on request; no turn down services to facilitate minimal contact.

• All pillows and mattresses are covered in Teflon coated polymer/protector.

• During room cleaning process, Guests are requested to remain in the nearest lobby.

• Toiletries are provided in the room (1 kit per day). In case of consumable replenishment, Guests may inform HK/GRE desk.

Guest rooms

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• Service staff wear disposable gloves, face masks, face shields.

• Canned beverages are opened by steward only on Guest’s request.

• Service staff deliver food and collect soiled cutleries from outside of room.

• After serving each Guest, stewards dispose the gloves and mask, wash hands with soap solution and sanitize as per WHO guideline.

• All soiled cutlery, crockery and other equipment’s in use are washed as per WHO guideline.

in room DininG

• Seating has been reduced to half of capacity and are set one-meter apart to maintain social distancing norms.

• Guests are requested to come down to the restaurants only when table is available to avoid crowding, the instruction of the same is informed digitally.

• We may wish to avoid buffets initially and include either TDH or ‘a la carte’. Yet if preferred, trained stewards serve the buffet.

• Staff and bartender wear mask and gloves mandatorily and has been instructed for minimal contact/communication during service

• Guests are provided with sanitizers and swabs to clean their phone or credit cards.

• Digital menu card has been introduced to make orders

restaurants

• Deep cleaning of rooms is done with extra focus on surfaces such as door handles, knobs, remote controls, writing table tops, switches, telephones, WC flush handles, health faucets, vanity counters, floors, soap and shampoo dispensers pressing knobs.

• All used-glassware are subjected to high temperature cleaning and hand rails, staircase, staircase landing in fire exit areas, all touch points are cleaned every day.

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• Guests must inform the reception about check-out plans prior to an hour so that bills can be made ready.

• Only after receiving confirmation from the reception, Guest proceeds to check-out.

• A separate check-out area is facilitated if it seems to get over-crowded and bills are emailed and Guests are encouraged to opt for e-payments.

• Floors are marked for both check-in and check-out.

• Sanitizers and other swabs are provided in case the Guest requires.

• Guest feedback is collected on digital platform.

• 1-meter distancing is kept in between work desks.

• The number of Guests in the area is kept in a limit based on maximum allowed.

• Desk, equipment and work area are disinfected after each use.

• Guests are requested to avoid commonly used items (pencil, writing pad, table amenities, etc.).

pool, Gym anD spa• These areas will remain close till advised to open,

as per government norms.

• Alternate options/visit to open parks or walks which may be safer and close to the hotel are advised.

• Entire Gym is disinfected on timely (three times) manner.

• Yoga sessions or health channels are included in the morning hours for Guests.

Business centres anD meetinG areas

check-out process

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other GuiDelines• All indoor areas such as entrance lobbies,

corridors and staircases, escalators, elevators, security guard booths, office rooms, meeting rooms, cafeteria are mopped with a disinfectant with 1% sodium hypochlorite or phenolic disinfectants (daily 3 times).

• For metallic surfaces like door handles, security locks, keys etc. 70% alcohol base sanitizer is being used to wipe down surfaces.

• Health checks are a mandatory for all in-house and day-visitor staff in each 15 days’ time.

• Outside visitors are not allowed into the hotel premises during this time. They may opt for meeting room near security area for discussion.

• The operational timings of different areas are scheduled based on the projected occupancy levels and Guests are informed accordingly.

• Operational kitchens are sanitized at regular intervals.

• Kitchen is divided into 3 areas- A) Range critical operation area B) Non Range Critical Operation Area C) Pre Preparation area; to maintain social distancing.

• The number of staff has been limited to the minimum requirement; organized into teams to reduce interactions. Workstations are placed in such a way that the staff do not facing each other and can maintain appropriate social distance.

• All staff wear disposable masks, gloves, hair nets and all other safety gear.

• Proper cleaning of vegetables, meats and all other materials that are required in the kitchen is ensured after each use; approved sanitizing agents are being used to disinfect (WHO approved).

• All measures to ensure that food packaging is kept clean and away from sources of contamination has been adopted.

kitchen

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