DES'OTEL Tekirdağ | Kisisel Verileri Koruma Kanunu Bildiri

In our hotel, protective clothing and equipment and a mask are available at the entrance of the facility if requested.
At the reception, our guests are given written information about the precautions and practices regarding Covid-19, hygiene and the rules to be followed by the guests.
Periodic preventive maintenance and repair of all installations and equipment (energy, heating, ventilation, air-conditioning equipment, dishes, washing machines, refrigerators, elevators, etc.) used in our business is provided by the authorized service or by experts trained in their field.
Considering the possible crowding at the entrance of all units in our hotel, arrangements have been made to indicate social distance by marking the places.
There is an alcohol-based hand antiseptic or disinfectant approved by the Ministry of Health within the facility.
Our hotel staff are trained on the use of hygienic materials and protective equipment.
The guest is informed about the check-in procedures, social distance, and whether the guest's luggage or belongings will be carried by herself or the bellboy, taking into account the risk of contamination.
Alcohol-based hand sanitizer and protective equipment are available in the reception area for guest use.
Room card, pen, reception bell, etc. In case of repeated use of the equipment, disinfection is carried out and proper preservation is ensured.
The water heaters, television and air conditioner controls in the rooms are disinfected when each guest leaves the hotel.
Our rooms are ventilated for at least 12 hours.
Arrangements have been made for the use of disposable materials (shampoo, soap, shower caps, glasses, etc.) in the rooms.
All textile materials such as bed linen, bed linen and towels in the guest's room are placed in separate bags and sent to the company that provides laundry service outside the hotel, and these products are washed separately from other materials.
In the kitchens, all food is stored with clean, food-safe equipment and covered.
Temperature and, where necessary, humidity measurements are carried out in the existing storage areas in the kitchens and recorded.
Periodic calibration is applied to the equipment used during the measurements carried out in the kitchens.
In the necessary areas in the kitchens, solid, closed garbage cans, etc. available.
The entrance of the staff working in the kitchens to the kitchen is under control. (Use of Workwear and Hygiene Equipment)
The capacity of our restaurant has been reduced by 50%.
A distance of at least 1.5 meters has been left between tables and 60 cm between chairs.
Service equipment in the eating & drinking areas are cleaned regularly before and after the service.
Tea/coffee machine, dispenser, beverage machine and similar devices in common use have been removed and arrangements have been made for our guests to be served drinks from these devices through a staff member.
Dining Tables and furniture, table top equipment (excluding disposable ones) are cleaned with alcohol-based products after each customer's use.
There are disposable salt shakers, pepper shakers and napkin holders on the table.
Alcohol-based hand sanitizer/disinfectant, etc., in areas accessible to guests and staff. availability of materials.
Personnel use personal protective equipment (disposable gloves and gowns, surgical masks) during work.