Measures to Prevent the Spread of the Novel Coronavirus
HAYAMA Umino Hotel has put in place initiatives to ensure the safety and security for all our guests and staff.
The efforts listed below are to promote enhanced standards for hygiene management and ensure peace of mind to our guests.
・We will conduct temperature screenings with every employee and record the results from these screenings when they arrive and leave from work. Employees arriving to work with symptoms of a fever, coughing, or fatigue will be prohibited from entering.
・We will require all employees to wear masks and that some staff wear sanitary gloves.
・We will enforce regular hand washing, disinfection, gargling, and overall personal hygiene management on a routine basis.
・When entering the building, we ask for your cooperation by wearing a mask at all times and disinfecting your hands with alcohol-based hand sanitizer.
・Upon arrival, please conduct a body temperature test, then fill out a health check sheet in regards to confirming any prior overseas travel, etc.).
・To avoid unnecessary crowding during check-in procedures at the desk, we will work towards accommodating one group at a time. We will request that the next guests wait seated in the lobby.
・ We will enforce frequent cleaning and disinfection of card keys, the front desk, writing instruments, etc.
3.Common areas inside the Hotel
・Bottles of hand sanitizer are placed at the hotel entrance, counter, elevator halls on each floor, and the restaurant entrance, as well as inside restrooms.
・We will disinfect and sterilize all common areas inside the building (elevator buttons, shared restroom door knobs, etc.) every 30 minutes.
・We have regularly timed ventilation in the front lobby area and lounge space.
・Paper towels, etc. are placed inside all restrooms inside the Hotel.
・We will thoroughly disinfect door knobs, remote controls, telephones, dryers, switches, etc. in guest rooms.
・We will inform guests when cups, etc. in guest rooms have been sterilized.
・When cleaning guest rooms, windows will be opened to ventilate the air inside the room.
・Towels used for guest room cleaning and gloves worn by cleaning staff are changed after cleaning each room.・Staff will no longer enter guest rooms to provide room service, and will instead hand over items at the door.
・Rental equipment items will be delivered to rooms upon request. At that time, staff will hang a bag containing the items on a door hook for pickup by guests.
5.Restaurants and spaces for eating and drinking
・The Hotel requests disinfection and body temperature checks when guests enter the restaurant.
・At the restaurant and lounge, We will have spaced tables at intervals, opened windows, and a continuous air ventilation system.
・We will thoroughly disinfect tables and chairs, and will exchange and disinfect menus after every use.
・We will discontinue buffet-style dining and shared dishes, and will serve meals individually.
・We will also discontinue the breakfast buffet and change to a take-out style meal. (Guests may choose to dine at the restaurant or their own guest room.)
・We will not set out cutlery in advance. Staff will provide them together with served dishes.
・We will wash tableware, glasses, and cutlery at a temperature of 80°C or higher.
6. Large baths
・There is a limited number of Clothes baskets available. The number of guests who can use these Clothes baskets at the same time is also limited.
・We will properly clean and sterilize fixtures including door knobs, security locks, lockers, and dryers.
・We will regularly ventilate the bathing area and dressing rooms.