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It will have a disinfection mat for cleaning the shoes of everyone who accesses the hotel. There will be ozone treatment.

Taking body temperature in control of access to space by infrared thermometer without contact. The access of people will be controlled by means of catenaries and signage on floors. Automatic hand gel dispensers will be placed.

The Reception Staff of clients, must wear masks, gloves and protective screens.

There will be limited capacity respecting the safety distance. The staff will wear protective masks, gloves and screens. Hydroalcoholic gel will be available for the exclusive use of clients.

Informational posters on the rules to follow will be displayed. A QR code will be provided for displaying letters. Disposable pods (olive oil, salt, etc.) and disposable paper napkins will be available. After each use, tables, chairs and other items will be cleaned and disinfected.

The occupation of the toilets will be limited to a maximum of one person for each service.

Automatic hydroalcoholic hand gel dispensers will be available.

Disposable stationery will be available for drying hands.

The garbage cans will have a non-manual opening mechanism.

The toilets will be subjected to cleaning and disinfection with a minimum daily frequency of 6 times a day.

Hand washing, use of a mask and gloves in the reception of raw materials by both the supplier and the staff.

The goods will in turn be disinfected before storage. Fresh produce is moved to sanitized containers and the supplier's are returned or discarded

The storage chambers are sanitized and disinfected every day. Only authorized personnel will access the cameras, wearing gloves, a mask and disinfected footwear.

Kitchen staff should wash their hands frequently. You must wear masks, gloves and protective screens, if applicable.

The different work areas will be separated to ensure safety distances and avoid social contact. Before, during and after the work day, surfaces, tools and work equipment will be cleaned and disinfected with authorized products.

Kitchen staff should wash their hands frequently. You must wear masks, gloves and protective screens, if applicable.

The different work areas will be separated to ensure safety distances and avoid social contact. Before, during and after the work day, surfaces, tools and work equipment will be cleaned and disinfected with authorized products.