Online ‘check-in,’ constant ventilation and limited access to the spa: these are a few of the changes holidaymakers to Spain’s Costa Blanca can expect to see after lockdown.
THE Magic Costa Blanca chain has announced extensive measures it will take across its hotels before reopening to the public.
The Benidorm company plans to open half of its establishments when transit between provinces is allowed, to at least ensure the arrival of domestic tourists.
Javier García, executive vice president of one of the largest chains, with 12 establishments, 8,505 beds and 1,875 employees during high season, said: “We are preparing to open hotels when the de-escalation ends and the movement of people between provinces is allowed.”
Importantly, said the company, they need to inspire “confidence in customers and encourage demand with safe facilities.”
For this reason, the chain has presented each of the measures that will be implemented.
In general, they will introduce a protocol of hygienic-sanitary security measures to be followed by personnel in all its hotels.
Capacity will be reduced throughout the complexes, in common areas and restaurants.
Group use of the lift will only be allowed by families, and there will be an increase in the number of disinfectant gel points.
‘Protection kits’ will be provided for customers and staff, and all employees will be given special training.
Hotel beds will be separated by at least a metre-and-a-half, and digital screens and posters will provide full details of preventative measures and actions.
On arrival in reception, guests will be obliged to disinfect their hands and have their temperature taken. Screens will be installed and a safety distance will have to be kept from the receptionist.
The chain also intends to implement a ‘luggage protector’ to reduce the risk of contamination and keys and bracelets will undergo a disinfection treatment.
The company stressed “check-in will be online while the check-out will be express.”
Hotel buffets will be changed dramatically.
The company “has already planned actions to ensure the hygiene of these common areas.”
It will be mandatory to use hydroalcoholic gel at the entrance, dishes will be served and “there will be a reinforcement in the staff of this service to provide a more personalised treatment.”
Screens will be used and tables and chairs will be separated to guarantee social distance, and table reservations will be made in shifts.
At the same time, “there will be a continuous process of disinfection of machines, tables and chairs.”
Fruit and vegetables will be washed with food-grade bleach on delivery in individual packaging, and there will be the possibility of providing room service.
Similarly, all staff working in the food and catering departments will wear approved masks and gloves. Single doses of salt, vinegar or oil will be provided to avoid shared use.
Bar capacity will be reduced and there will also be protective screens.
There will also be new practices in traditional hotel cleaning methods. Cleaning staff will wear masks and gloves, each room will have its own cleaning material and disinfection will be carried out before and after guests – but not while they are in the room.
And all linen and clothes sent to the laundry will follow a process of disinfection and washing at high temperatures.
The company assured future guests that “the common areas will have a very exhaustive cleaning and disinfection protocol.”