Da Yatra New Guidelines N Practices for Covid19

Covid19 Health & Safety Protocols

STAY WITH PEACE OF MIND

Warm Greetings from Da Yatra Courtyard Hotel & Resort. As our hotel re-open for business with the theme of Stay well & saving Livelihoods. We are committed to safeguarding Guests’ safety, health and wellbeing through ‘Stay with Peace Of Mind’ approach.

At Da Yatra Courtyard , we believe in maintaining / providing all necessary safety measures for the well-being of our staffs and colleagues. We have tightened up the cleaning cycles in our hotel and disinfect especially light switches, telephones, remote control, door handles, door knobs and elevator buttons. As we look ahead to the future of hospitality and travel, we are implementing full-scale enhancements safety protocols and WHO guidelines.

Arrival Experience:

Guest will enter the hotel through security gate and door that are either propped open or automatically open and close by sensor.

Hand Sanitizer:

Hand sanitizer dispensers (touch less) are placed at key guest and service professional entrances and contact areas such as driveways, reception areas, hotel lobbies, restaurant entrances, meeting and event spaces, elevator landings and restroom areas. Hand sanitizer is provided in public areas and throughout the back of the house for service professionals.

Public Area Signage:

Health and Hygiene reminders are posted throughout the property including physical distancing, and proper way to wear, handle and dispose of masks.

Hygiene and safety standard protocols as follows:

Front Office Practices	Procedure	Frequency
	Guest to be greeted with Namaste.Always(folded hands), maintaining safe distance with no physical contact.	Always
	Security personnel checking guest temperature with thermal gun by wearing face mask, face shield and disposable gloves.	Always
	Doorman should wear a face mask, face shield and disposable gloves at all times.	Always
	Doorman to offer car door opening/closing Assistance and step back maintaining safe distance	Always
	Sanitization dispenser (Foot Pressed) to be placed at the main gate area. Garden & Outdoor terrace to be disinfected with Hospital quality disinfection agent	Always
	Hotels to use a suitable spot where for exterior parts of cars/ coaster/ jeep will be disinfected before they enter the hotel porch	Always
	Bell boy to sanitize guest luggage/baggage handles With sanitized duster.	Always
	Baggage cart to be sanitized after each use	Always
	Umbrellas should be sanitized after every use	Always

Baggage Service	Procedure	Frequency
	Individual bags to be tagged as “Sanitized”.	Always
	Guest to be offered the option of carrying their own luggage or having it delivered to their room.	Always
	Bell boy to maintain safe distance from the guest while handling guest luggage	Always
	All guest requesting baggage assistance on departure must be offered an option to placed their bags outside the room to maintain safe distance	Always

Front Desk	Procedure	Frequency
	Hand sanitizers (touch less) placed near reception counter at all time	Always
	Front Desk to be cleaned and disinfected Very often after every guest movements	Very
	Electronic tablets used for check in to be sanitized after every use	Every Use
	Desk telephone to be cleaned and sanitized after every use	Very Often
	Hand sanitizers (touch less) placed Near reception counter at all time	Always
	Front Desk to be cleaned and disinfected	Very Often
	Hand held walkie-talkie to be sanitized	Every 2 Hours
	Arrival at Lobby
	Guest to be greeted with Namaste, while maintaining a safe distance at all times	Always
	Guest to be informed that temperature will be taken once a day during their stay using a contact-less (thermal gun)	Always
	If the guest is arriving from restricted country or region, medical history form to be sent as a part of Pre-registration process followed by Front Desk	Always
	For walk in guests, medical history/ travel history form to be filled on arrival	Always
	For all pre-booked guests by Travel Agents—all Check in formalities should be done/ completed online to minimize time spent at Front Desk	Always
	All guest key cards to be sanitized	Always
	Escorting to the guest room
	While escorting guest to the room And explaining guest facilities, safe distance to be maintained at all times	Always
	8 pax elevator –should use maximum 3pax plus Front desk assistance at a time or guestcan use staircase	Always
	Prior to opening the Front office Assistant should take guest’s permission to enter the room to explain guest room features. Avoid touching any furniture and fixtures in the room.	Always
	Advise the guest at the time of check in to inform their check out plans in advance so that the bill can be made ready.	Always
	Medical kit available at Front Desk to include (mask, disposable gloves, goggles)---Chargeable	Always
	Automatic sanitizer dispenser should placed at all landing areas of elevator	Always

Cashier View Details	Procedure	Frequency
	Cashier should sanitize hands before and after every transaction	Always
	Cashier should wear a face shield along with mask and disposable gloves	Always
	Encourage guests to use electronic check-out By emailing the bill & online payment link.Recommend to guests to settle bill a night prior,minimizing the time at check out	Always
	Housekeeping / butlers to check the minibar consumption on the telephone prior to guest departure	Always
	Clean and sanitize the Cashier desk after every Guest use	After Guest use/Every 2 Hour
	Hand sanitizers (Touch less) should be Placed at key areas. Visible to Guests.	Always

Concierge View Details	Procedure	Frequency
	Team members at Concierge Desk need to wear face mask, face shield and disposable gloves. Must keep safe distance from guests	Always
	Desk telephone & apps to be cleaned and Sanitized	Always
	Hand sanitizers and disinfectant agent should placed at key areas visible by guests.	Always
	Face mask available to guests( free of cost)Whenever they are leaving the hotel (shopping,Sightseeing, departure)	Always
	Clean and sanitized the Concierge Desk very often	After Guest use/Every 2 Hour
	Sight-seeing Information:
	Team members to offer accurate directions and information about Guests queries with a mobile app of surrounding area.	Every guest request
	An electronic mode of sharing to be Adopted like Email, WhatsApp. Print Form of documents are avoided.	Every guest request
	Disposable masks, hand sanitizer to be offered to every guest while going for sightseeing.	Every guest request

Reservation & Back View Details	Procedure	Frequency
	Clean and sanitize the Reservation Desk	Every 2 Hours
	Hand sanitizer (Touch less)to be available at a key areas easily visible by guests	Always
	Reservation Assistance to Proactively request guests/ Travel agents to send registration details and photo ID/ Passport copy proof through a digital registration system to ensure minimal contact upon check-in	Always
	Reservation Assistance to guarantee all Reservations through credit card or a Digital paylink. Guest to be informed About the new relaxed cancellation policy.	Always

Left Luggage Facility View Details	Procedure	Frequency
	All left luggage to be sprayed with disinfectant spray storing in the Luggage store room	Always
	All the storage spaces to be sanitized	Once daily
	Baby Cot to be sanitized	Before & after use

Security Practices

External Areas View Details	Procedure	Frequency
	Main gate, touch points of the gate and security cabin to be cleaned	Twice in each shift
	All garden sofa, benches and Out-door bar counter top to be Sanitized at the beginning of each shift and after every guest use	After every guest use
	External areas to be sprayed twice a day	Twice in each shift
	Light fittings and Ash trays at garden and bar counter to be cleaned and sanitized	Once a day & after Every guest use
	Team members to sanitize their hands after cleaning any surface	Always

Main Porch View Details	Procedure	Frequency
	Team members to greet guest with salute while maintaining a safe distance of at least 6 feet.	Always
	Team members checking guest temperature to wear face masks, face shield and disposable gloves	Always
	Ash urn in smoking area to be cleaned	Every 30 miutes
	Drive ways to be cleaned & disinfectant	Once a day

Staff Entry-Time Office View Details	Procedure	Frequency
	Team members checking temperature to wear face masks, face shield and disposable gloves	Always
	Body temperature and face mask to be checked for all team members before they are permitted into the hotel premises.	Always
	Safe distance to be maintained at all times while entering the hotel. Markers / Signage to be used.	Always
	Team members to sanitize their personal hand bags prior to entering the hotel	Always
	Visitor movement to be regulated with prior appointments.	Always
	Team members to assist Purchase team for The movement material	Always
	Team members to sanitize their hands Frequently	Every 2 Hrs
	Paper visitor pass to be issued to all Visitors and disposed while exiting	Always

Housekeeping Practices

Main Porch View Details	Procedure	Frequency
	Smoking area walls and pillars to be cleaned frequently	Every 2 Hrs
	Doormats to be disinfected by disinfectant spray	Twice in each shift
	Ash urn in smoking area to be cleaned frequently	Every 30minutes

Lobby View Details	Procedure	Frequency
	Door handles and knobs to be wiped and disinfected	Every 30 min
	Counter tops and telephones to be disinfected	Every 30 min
	Lobby floor to be frequently dry mopped and damp mopped	3-4 times / Day
	All common touch points like door handles, door knobs, chair arms, table tops to be cleaned	Every Hour
	Guest to be reminded of safe distancing norms through signage	Always

Restaurants View Details	Procedure	Frequency
	Hand sanitizer (Touch-less) is placed near entrance door of the restaurant & Bar	Always
	Restaurant tables and chairs to be cleaned and disinfected	After every guest use
	Floor to be frequently dry mopped and damped mopped	After every meal period
	Buffet counter and service station to be cleaned and wiped	Prior to and after each meal period
	Hostess desk. computer and telephone to be cleaned	Prior to and after each meal period

Guest Room	Procedure	Frequency
	Deep cleaning of guest Rooms to be done with Extra focus on areas / Surfaces such as door handles,door knobs, remote control, writing table top, switches, telephones, health faucets, mirror,basin counter and bathroom and vestibule floor	After every guest departure & room service
	All pillows, cushions, duvets, overlay/mattress protectors to be sent to laundry for cleaning	After every guest departure
	Team members to clean their hands, wear face masks, disposable gloves while cleaning	Always
	Team members to wash their hands after Serving each room, disposable gloves to be Changed after serving each guest room	Always
	After departure, all glassware to be sent to dish for cleaning	Always
	After departure all unused room linen and bath linen to be sent to the laundry for washing	After every guest departure
	One toilet paper roll to be opened and the other toilet paper roll to be left in the packing without removing the wrapper	Always
	After guests Check out rooms are deep Cleaned and sanitized. And kept vacant For 24 hours	Always
	“Room Sanitized Card” to be placed on the main door handle after the room has been cleaned, sanitized and inspected	Always
	Housekeeping staff should wait at least 30minutes before entering a guest room after guest departure	Always

Guest Elevator View Details	Procedure	Frequency
	Hand sanitizer (Touch-less)to be kept at all landing areas of elevator	Always
	Signage to be placed outside guest elevator at lobby and landing areas encouraging safe distance	Once daily
	All touch points like elevator buttons,Call buttons, and railing to be frequently cleaned and wiped	Always

Service Staircase / Fire Exit Staircase and Landing View Details	Procedure	Frequency
	Handrails to be sanitized	Twice a day
	Staircase and staircase Landings to be cleaned	Twice a day
	Light fittings to be cleaned	Once a day

Guest Corridor View Details	Procedure	Frequency
	Guest corridor carpet to be sanitized	Twice a day
	Fire Exit door handles /knobs to be cleaned	Once a day
	All fire hydrants doors and fire extinguisher handles to be cleaned	Once a day
	All light fixtures and Artwork frames to be cleaned	Once a day
	All furniture in the corridor to be cleaned	Twice a day

Housekeeping Pantry View Details	Procedure	Frequency
	All touch points like door handles, electrical switches,drawer handles, telephones to be sanitized	Always
	Floor to be mopped thoroughly	Twice a day
	Linen shelves, bins, trolleys, cabinets and drawers to be cleaned and sanitized	Always
	Used duster to be soaked in cleaning liquid and handover to laundry	Always
	Soiled linen to be brought down in a separate hamper to the laundry	Always
	Pedal type dustbin should use to dispose Face mask, disposable gloves,PPE etc and clearly labelled “Medical waste”	Always

Heart of the House View Details	Procedure	Frequency
	Sanitizer to be available In locker room area	Always
	Touch points like urinal flush handle, water flush handles, health faucets, wash basin counter, mirror etc to be cleaned frequently	Every few hours
	Bunk bed linen to be changed at every use. Blankets and pillow covers to be laundered	After every use
	Staff lockers to be cleaned and floor mopped	Twice per shift

Offices View Details	Procedure	Frequency
	All offices to be cleaned with sepecial focus on touch points such as switches,door handles, counter tops, drawer knobs, and furniture	Once a day
	All electronic items to be cleaned	Once a day

Team Briefings View Details	Procedure	Frequency
	Team members having symptoms like cough / cold / other breathing concerns to be reported to HR department and consilt with Government health Department	Always
	Team members to be held in open spaces / large areas where possible	Always
	Grooming check for all team members to be done maintaining safe distance.wearing of watch, finger rings to be discouraged in Food & Beverage service,housekeeping and kitchen department	Always

Employee Dining Room View Details	Procedure	Frequency
	Timeslots for all departments to be pre-planned to maintain safe distance for all meal periods	Always
	Employee dining room layout to be done to maintain safe distance.	Always
	Team members to wash their hands before and after meal with liquid soaps and warm water for 20 seconds	Before/After meal
	Cutlery and crockery to be sanitized in chlorine solution	After every use
	Team members to wear hotel uniform whilst dining at staff cafeteria	Always

Material Receiving Practices

Purchase View Details	Procedure	Frequency
	Team members should use phone and digital medium to purchase from specified vendors selected by the management	Always
	Packed items, tetra packet, cans, bottles,etc should be cleaned and wiped by sanitized duster	Always
	Maintain safe distance and wear face mask,face shield and disposable gloves while receiving goods	Always
	Products should be ordered from verified vendors applying highest health and safety protocols	Always

Receiving Goods View Details	Procedure	Frequency
	All vendors to be informed of the Covid19 Prevention measures and mandatory Standards to be followed	All Vendors
	Vendor vehicles not to be permitted or disinfeted it by spraying disinfectant agents	Always
	Perishables will be delivered in clean plastic bags / crates	Always
	Everyone entering the hotel premises to udergo temperature check by thermal gun.	Always

Food & Beverage Practices

Guest Service View Details	Procedure	Frequency
	Hostess to greet all guests With folded hands (Namaste)	Always
	Temperature of in-house guests to be checked at the restaurant entrance during breakfast / lunch / dinner service	Every guest
	Server to maintain safe distance at all times while communicating with guests	Always
	Team members to wear face mask,& disposable gloves. Gloves and mask to be changed after every meal	Always
	Water jugs without lids not be used	Always
	All beverage cans to be disinfected prior to service	Always
	Glassware to be held by the base /stem during beverage service	Always
	Food to be covered with a cloches before pick up. The cloches should be removed at the table	Always
	Guest request items such as power bank,charger should be sanitized	Always

Restaurant Checklist View Details	Procedure	Frequency
	Hostess to greet all guests with Folded hands (Namaste)	Always
	Hand sanitizer (Touch-less)to be placed at the entrance door of the restaurant	Always
	All employees to sanitize their hands before handling tables and POS machine	Always
	Employees to sanitize their hands before and after handling any currency. Sanitizer to be presented to the guest along with bill folder	After every use
	No clearance should be left at any side station	Always
	Point of Sales (POS) terminal should be sanitized before and after every meal Period	Every meal period
	Chairs, Tables and table mats should be sanitized before and after meal period	“ “
	Service table / side station table surface & drawer knob/handle to be sanitized	Every Hour
	Can, bottles, tetrapak items to be dipped In chloride solution & wiped	Always
	Team members should wear disposable gloves while handling soiled linen	Always
	Cell phone, power bank and charger at the Hostess desk to be cleaned and sanitized	After every use

Bar Checklist View Details	Procedure	Frequency
	Entrance door to bar should remained open or assisted by employee	Always
	Hand sanitizer (Touch-less) to be placed at the Bar counter	Always
	Beverage display table/ trolley to be cleaned and sanitized	After every use
	All door handles to be sanitized Frequently	Every Hour
	POS terminals, keyboards, and tablets to be sanitized	Every 2 Hour
	All small bartending equipment to be kept in chlorine solution	Very often
	Chopping boards/ knife to be sanitized in Food grade chlorine solution	Every use
	Employees to sanitize their hands before and after handling any cash or credit cards	Always
	Bartender to wear disposable gloves while working at bar counter	Always

Laundry Practices

Laundry Checklist View Details	Procedure	Frequency
	Team members should wash and sanitize their hands	Every Hour
	Greet the guest with folded Hands (Namaste) and maintain a safe distance	Always
	All laundry hangers to be sanitized	Every use
	Laundry basket liners to be washed after every guest use	Always
	All laundry baskets/ bags to be sanitized before and after laundry delivery	Always
	Laundry floor to be mopped	Twice a Day

Linen and Uniform Room View Details	Procedure	Frequency
	Safe distancing to be practiced by all team members at all time	Always
	All linen and uniform room trolleys to be sanitized frequently	Every 2 Hour
	Soiled and fresh linen not to be mixed / stored / placed together at any point of time to avoid cross contamination	Always
	Linen storage racks and uniform cabinets and shelves to be disinfected	Every 2 Hour
	Fresh linen to be handled only after washing and sanitizing hands	Always
	Laundry cart used for transporting soiled and fresh linen to be thoroughly cleaned and sanitized	Each Trip
	All white linen (Bath & Bed) will be washed In high temperature using high grade cleaning agents	Always
	Sewing machine/ Iron / Iron board to be Sanitized	After Every use
	Floor to be mopped frequently a day	Twice

Kitchen Practices

Kitchen View Details	Procedure	Frequency
	Team members to wear complete and fresh uniform including cap, facemask, disposable gloves and aprons	Always
	Safe distance norms to be maintained while working in their designated section	Always
	Hand sanitizer (Touch-less) should be Kept in the entrance of kitchen	Always
	Sanitize all surfaces and working table tops, chopping board, knives, and other kitchen tools thoroughly	Always
	Team members to use knives from sanitized tray	Always
	All door knobs, handles, and switches to be sanitized frequently	Every 2 Hour
	Team members to wear industrial gloves while performing heavy cleaning activities.Hands to be washed after each task.	Always
	Sanitized cutlery, chinaware, glassware to be handled by team members wearing gloves. Gloves to be changed frequently	Always
	Soiled dusters to be kept in a covered bin Soaked in cleaning solution.	Always
	All cleaning equipments, mops, reusable protective gear and gloves to be cleaned and sanitized before and after every use	Every use
	Team members to discard chef caps in the designated bin after use and deposit soiled uniform in the Uniform Room	Always

Engineering View Details	Procedure	Frequency
	For any repair and maintenance request, team member should coordinate through Front office & fix the problem. Must maintain safe distance	Always
	Team members should wear face mask, face shield & disposable gloves while doing maintenance work and whenever safe distance can not be maintained	Always
	Face mask, disposable gloves to be worn by the team member while attending to any maintenance work in public areas	Always
	Team members to wash their hands after maintenance work	Always

Water Systems	Procedure	Frequency
	Entire water system to be drained, flushed and refilled with treated water prior to resuming re-opening operation	Always
	Hot water temperature in heat pump to be checked and maintained so as to achieved 48 to 52 degree celcius	Once every 2 Hours
	Filtration plant for treatment of raw water should be operated with backwashing of filters	Always
	Free available chlorine (FAC) level to be maintained between 0.2 to 0.5 ppm with testing of random points	Very Often
	Testing of source water and water from treated water storage tank to be conducted test by a reputed lab	Monthly
	Drinking water should be provided by reputed vendors and cross checked randomly	Regular