Sayaji Hotels launched new initiative to fight against COVID-19

Thursday, June 11, 2020

Sayaji Hotels launched an initiative called “CARE BEYOND COMPARE” to ensure guests safety from check-in to check-out. The hotel group has strived to achieve and maintain the highest level of safety and hygiene measures for the well-being of their employees & guest. It has also standardized the operations as per the guidelines & norms laid by The Ministry of Health & Welfare, World Health Organization & Food Safety & Standards Authority of India.

The initiative will further strengthen the company’s existing sanitation, cleanliness and disinfection guidelines across its properties. These guidelines includes the use of personal protective equipment and protective screens by the staff; social distancing at all the areas; offering sanitizers and mask to the guest; monitoring temperature of every guest during check-in and disinfecting vehicles at the entry gate.

 “Care Beyond Compare” is curated to address all the safety and hygiene requirements at Sayaji Hotels. Through the programme, the patrons will be informed and updated about the change in services designs & standards of operations that will be congruent to the norms of social distancing, safety & hygiene of the staff and cleanliness of the hotel.

Mr. Raoof Razak Dhanani, MD, Sayaji Hotels Ltd said that as the Indian hospitality industry gears up to reopen, we are reimagining ways to serve customers, giving utmost priority to their health, safety and security. They are excited and ready to reopen our doors to a new era of travel and welcoming the guests with the ‘new normal’ stay experience. To create a safe and healthy environment at their  premises , their team has adopted the necessary precautions & measures. They believe in creating a premium hospitality experience for their guest and look forward to delivering a safe, secure and comfortable experience to them.

The hotel chain follows a high touch surface that ensures the room to be sanitized with prescribed disinfectants. To limit the social interaction & potential contact in the dining area the food would be served in the rooms. While the receiving area & the surroundings would regularly be disinfected with maximum use of sanitizers. To avoid multiple contacts, more than two people would not be encouraged to use elevators at a single time.

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