New Precautions Taken Against Covid-19

Dear guests, our reservation and accommodation regulations have been updated within the scope of the measures taken due to the Covid 19 outbreak. Here is the list of new regulations taken in our hotel:

All employees are required to comply with the cleaning conditions in line with personal hygiene and sanitation standards and to use the necessary equipment (mask, gloves, etc.) for the department they work for. All these disposable PPE (Personal Protective Equipment) is disposed by throwing them into litter boxes with lids each time after use.
The vehicles used by the employees during their arrivals and departures are disinfected before and after each service. Service drivers are checked on a regular basis. The service driver and our employees who use the service must wear a protective mask while using the transfer.
Employees are subject to general health screening before starting their work. In addition, fever measurements are made daily before work with digital thermometers. Employees with high fever and findings related to the disease are not allowed to work. Employees who do not feel well are instructed not to come to work and about the procedures to be followed.
All warnings have been made to the employees to inform their managers in case of a possible Covid 19 case and / or suspicion is observed in their immediate surroundings or the people they contact.
Staff uniforms are frequently changed and washed.
Sufficient number of disinfection units and disinfectants are available in personnel common areas and in the background study units.
Every employee, regardless of which department he / she is working in, has to disinfect their hands frequently and must wash their hands every hour.
Employees may never and never use other materials, belongings, etc. during work. They were warned not to use them properly.
Those working in housekeeping, cleaning services, food and beverage production areas and background areas such as dishwashers must always wear masks and disposable gloves.
There are pandemic and hygiene protocols in the common areas of staff and guests, and a safe physical distance rule is applied in these areas.
Every employee knows and applies the safe physical distance rule in their relations with guests and among themselves.
The facility has action plans for possible situations and is constantly updated.
Daily cleaning and hygiene of personnel clothes are provided and their uniforms are frequently changed and washed.
All personnel is given the necessary trainings and repeated continuously by our institution regarding the methods of protection from pandemics and the conditions of transmission.
It is taken care to employ the same personnel as much as possible on the same shift.
Guest rooms, restaurants, bars, general venues, meeting rooms, kitchen areas, staff areas, offices and warehouses are regularly disinfected by the Ministry of Health and TSI approved company. Disinfection operations are recorded.
Cleaning operations are provided with the most suitable cleaning materials and equipment for each area.
Periodic maintenance and necessary disinfection of all devices such as ventilation systems, washing and dishwashers, cold stores are carried out periodically. Disinfection procedures are recorded.
In all common areas and WCs, great attention is paid to cleaning the surfaces, door handles, handrails, sinks, faucets and toilet bowls as usual, and even more diluted bleach and chlorine tablets are used after cleaning with water and detergent. Those who work in these jobs use masks and disposable gloves during the process.
There are hand-disinfection apparatuses and units in all general places, WCs and at every point needed, and follow-up is meticulously carried out.
There are hygienic mats at the entrance of the hotel, pool entrances and areas that are generally required, and they are followed up meticulously.
Cleaning and disinfection intervals are tightened and controlled by means of detailed checklists.
All common areas and sitting groups in public areas have been rearranged with the consideration of safe physical distances.
Suitcases and other items are taken to the hotel after being disinfected by the personnel who have received the necessary training, and sent to the guests' rooms safely by means of UVC filtration method in the luggage room.
In the entrance to the hotel, guests' temperature will be measured and in case of a negative situation, this will be shared only with them and the necessary actions will be taken as specified in the emergency action plans according to Protection of Personal Data.
During the entry, the measures and precautions taken by the staff in charge will be explained in general and reminders will be made to use hand sanitizer and use them continuously if they are not with them.
All precautions have been taken to ensure that there is no density in the entrance to and exit from the hotel, safe distance ranges are shown and safe resting areas are created when it is necessary to wait.
Door cards are prepared and disinfected and safely provided in protected cases before guests enter the hotel. To fill out the necessary documents, the items given to the guests are disinfected immediately after each use and made ready for the next use.
All entry registration procedures will be carried out considering the safe distance.
Contactless POS machines will be used within certain limits for payments, and these machines will be constantly disinfected.
All operations that may require contact during entry and exit operations will be done properly within the framework of the safe physical distance rule.
The staff and administrators of the floor attendant satisbrates with masks and disposable gloves. After cleaning each room, new masks, gloves and cleaning cloths are changed by washing hands before cleaning the other room.
TSI-approved effective disinfectant and bleacher are used for room cleaning. More attention is paid to the surfaces that are touched by hands, door handles, batteries, telephone handset, television control, air conditioning control, lighting switches, water heaters and mini bars are also disinfected after cleaning.
During the exchange of textile materials in the room, dust and particles are not allowed by whipping and shaking, and the contaminants are collected by packing them separately.
All products used are washed at a minimum of 60° degrees, for sufficient period of time.
The boucle materials prepared for daily use of the guests are disinfected before they are placed in their place.
Minibar products are disinfected and served to the rooms.
The rooms are ventilated for a minimum of 1 hour after the cleaning operations are completed.
There will be hand disinfection equipment at the restaurant entrances, and a staff member who will make the necessary guidance regarding welcome and capacity utilization will be employed at the entrances.
Buffet units or sprinkler service will be given in accordance with the rules set by the Ministry of Tourism upon request.
Breakfast is served as an open buffet or mixed breakfast upon request, in the form of presentation set by the Ministry of Tourism. Lunch and dinner will be served in the form of a buffet in the set menu or group accommodation within the framework of the rules determined in the form of an open buffet upon request.
The personnel who gather empty dishes, glasses etc. in the restaurant and bar areas. and open the cover are separate from each other.
Table, chair, stool and session intervals are arranged in accordance with the recommended safe distances in all food and beverage units. The size and capacities of the restaurant, bar and general venue are extremely spacious and adequate.
There will be no products of presentations on the tables in advance. The entire shuttle opens when guests sit at the table.
Auxiliary products and materials such as meninges, sugar, salt, spices, toothpicks, etc. on the tables are offered in single-use packages.
Tablecloths and cloth napkins are not used at the tables.
The dishes in the food and beverage units will be washed with a dishwasher, not by hand, and presentations will be made with disposable materials depending on the environment.
General cleaning of food and beverage venues and cleaning of table chairs, stalls, kiosks and all other materials and materials are carried out at the beginning and end of the service.
All areas associated with kitchen and kitchen-related equipment used are regularly disinfected. All transactions are recorded.
All foods are stored in closed areas, to prevent cross contamination.
General places such as changing rooms, showers, WCs and all materials are safely cleaned and disinfected.
The intervals between the pool sunbeds are positioned in accordance with the safe distance rule.
Pool cleaning will continue to be carried out in accordance with the chemical values that will not involve any disease or epidemic as usual. For this purpose, we take care and prioritize to make the analysis of our pool water periodically at the official Public Health Laboratory affiliated with the Ministry of Health.
All sunbeds and other materials are subject to daily cleaning and disinfection processes.