1. Access and entry of the client in the hotel

The hotel entrance and lobby will receive a strict treatment in the application of protocols with the aim of preserving the hotel's facilities to the maximum extent and ensuring that they remain virus-free. For this reason, this space will be subject to an exhaustive control at the entrances, as well as the management of capacity and access and exit flows of the clients.

- Capacity control at reception and interpersonal distancing
Definition of a maximum number of people depending on the surface available at reception.
Distance markers, indicated by vinyls installed on the floor, information bases and digital screens.

- Disinfecting carpets at the entrance and disinfection stations
Installation of disinfection carpets at the hotel entrances to prevent the entry and spread of polluting agents.
Availability of hydrogel solution and disinfecting wipes at reception for the use of customers.
Disinfection of room keys and payment terminals after any contact and use between clients.

- Protective screens and individual protection equipment
Installation of protective screens at the reception desk to ensure proper separation.
Use of masks by the reception team.

- Digitized invoice management
Sending of invoices by email after the stay and recommended payment by credit card.



2. Treatment of common spaces

An exhaustive analysis of the hotel facilities has been carried out with the aim of optimizing operations and limiting situations of potential risk. We have focused on exhaustive disinfection, intensifying the frequency of cleaning of common areas and establishing dynamics that allow the required distance, always with the supervision of our partner Diversey and Diversey Consulting. In all cleaning and disinfection protocols we use products authorized by the Ministry of Health.

In addition, before its reopening, all our hotels have undergone a thorough disinfection of all their spaces and facilities.

-Exhaustive disinfection of the facilities and a correct ventilation
High frequency in the disinfection and cleaning of common areas, surfaces and furniture, reinforcing the areas of more traffic such as elevators and corridors.
Greater frequency in the cleaning of air filters and an increase in the ventilation level of air conditioning systems for air renewal.

-Control of capacity and adaptation of space
Redistribution and elimination of furniture to facilitate the cleaning of the space and ensure that the recommended safety distances are preserved.
Control to avoid crowds, as well as an exhaustive review of circulation flows in the facilities.

- Disinfection stations
Implementation of disinfection stations with hydrogel dispensers and availability of gloves for guests.

- Access to information
Uninterrupted access to information of general interest through screens in reception and common areas. Communication of established prevention measures and services available to guests.

- Controlled use of elevators
As in all transit areas with a high level of traffic, special care will be taken in the access and landing areas of the elevators, although the recommendation is to use the service stairs to access the different floors of the hotel. The number of people allowed for each trip will be determined by the size of the elevator.

3. Rooms

The cleaning and sanitation of the rooms will be taken care of exhaustively, through the use of virucidal products approved by the Ministry of Health. This cleaning will be especially rigorous when guests leave the room at the end of each stay.

The treatment of surfaces, textiles and other elements present in the rooms will be subject to a strict protocol following the guidelines set by our expert partner in safety and cleaning, Diversey.

-Cleaning of switches, knobs, handles, and other frequent contact points
Disinfection of windows, doors, cabinet knobs and drawers.
It includes all those elements with a high level of contact such as lamps, switches or climate control.
High disinfection of the telephone equipment present in the rooms, as well as the use of a protective cover on the television remote control.

- Treatment of surfaces and furniture, bathroom and adequate ventilation
Thorough cleaning of all surfaces with certified virucidal cleaning products approved by the Ministry of Health.
Extensive cleaning and disinfection of walls and countertops. Also of the shower and taps, toilet and bathroom.
Ventilation of rooms while cleaning tasks are carried out.

- Bedding and towels
Washing treatment at a temperature above 60ºC. Removal of used clothing in sealed bags to avoid contact with clean clothing.
Elimination of cushions or plaids for a better sanitation of the room.

-New bath amenities
Availability of gel, shampoo and conditioner dispensers, as well as disposable single-use cups. The rest of the amenities will be available on request.
Use of disposable single-use cups.



4. Catering and breakfast

From the restaurant area, new operational practices have been implemented to preserve the health of our guests, without deteriorating the experience linked to the service of meals and breakfasts. For this purpose, the breakfast offer has been redesigned, giving new approaches to service

-Capacity control and interpersonal distance
Limited number of clients in the breakfast room depending on the available surface.
Redistribution of space and furniture to guarantee the minimum interpersonal security distance. Reduction of the number of tables to ensure social separation.

-Disinfection station and staff protection
Availability of hydrogel at the access points to the space.
Waiters and service staff will be protected with gloves and masks.

-Food treatment and delivery of breakfast box
Management of single-dose preserved without manipulation and individual preparations.
Distribution of complete breakfast packs for individual consumption with the possibility of enjoying breakfast in the room.

-Exhaustive cleaning and use of materials that are disposable for single use.
Sanitized tableware and intensive surface cleaning.
Priority will be given to the use of tablecloths, napkins and materials that are disposable for single use.