informing and training employees on the procedures to protect employees and guests and procedures in case of infection of employees or guests
physical distance (especially employees who are in contact with guests of other employees)
wearing protective masks
body temperature check
hand disinfection as often as possible when hands are not visibly dirty, washing and disinfection when hands are visibly dirty, and disinfecting work surfaces several times a day
limited number of people in indoor settings
2. General rules for guests
wearing protective masks in all common areas
disinfecting hands
limited number of people in the common areas of the facility
physical distancing
3. Cleaning
regular disinfection of common areas, paying special attention to equipment and places that are frequently touched
regular ventilation of indoor areas
disinfectants
use disposable materials (paper towels) in sanitary facilities
regular cleaning and disinfection of filters for air conditioning, ventilation, and heating
4. Reception
on-line check-in, self-check-in, or quick check-in
protective barrier at the reception desk
pre-announced check-out so that an invoice can be prepared in advance to keep guests at reception for as short as possible
5. Accommodation
folder (options: in digital form, plasticized folders to be disinfected after each guest or at the reception of the single-use folder)
provide a safety kit (protective masks, gloves, disinfectant) that may or may not be charged
refill the mini bar at the request of the guest or place a safety sticker
regular disinfection of critical (contact) points in the room
cleaning the room in agreement with the guests
more rigorous washing and disinfection of bed linen and towels for guests
6. Catering services
buffet service, normal serving, or self-service in accordance with the current recommendations of the Croatian Institute of Public Health, room service or serving food and drinks directly from the kitchen
removal of menus and price lists from tables, available at the request of the guest (options: digital form QR codes or disposable in printed form or plasticized)
table settings and serving utensils in accordance with the current recommendations of the Croatian Institute of Public Health
disinfection of tables, menus and price lists and replacement of the table setup after each guest
distancing tables from each other in accordance with the current recommendations of the Croatian Institute of Public Health
physical distancing between individual groups of visitors in accordance with the current recommendations of the Croatian Institute of Public Health
7. Common content
schedule reservation in advance with a sufficient time lag for disinfection of equipment and space and ventilation of the premises after each guest
