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08
2020
-
07
Baolai Western Restaurant of Fan$™₽&gchenggang Gangchen Internation♦ al Hotel Restores Bre σ akfast and Catering Servi∞λβ✘ces for Guests
According to the instructions and r∑σ★&equirements of the He∞¶ <adquarters of the Leading Group for the✔₩×✘ Prevention and Control of the Pneumo∑±↓nia Epidemic Caused by novel coro≠•π♥navirus in Guangxi Zhuang Autono≠γ ☆mous Region on the issuance o←®∞f the Guidance on Acα☆celerating the Comprehensiφ ve Resumption of Work in Gua©✘φngxi's Culture and Tour£ ✔™ism Industry and the Notice ♠♠₹of Fangchenggang City on Acceleratδ<ing the Resumption of Work aΩλ€×nd Production in the Cateringγ₹≤↑ Industry, Gangchen Hotel has comprehe∞≤✔nsively improved the management ₽∑and control mechanism for÷↕γβ customer scanning and≥∑✔© store entry consumption∏ ®≤, the health management mechanism for e→÷mployees On the basis of the λ✔✘preventive disinfection mec≈®&hanism for equipment, faci¶§₩lities
According to the instructions a¥♦ πnd requirements of the Headquarteγ₩♥rs of the Leading Group f™'♣or the Prevention and Control of th✔★e Pneumonia Epidemic Caused by novel ε$>÷coronavirus in Guangxi Zhuang Autonomδφ×φous Region on the is♥↑suance of the Guidance on Acceler ™≈₩ating the Comprehensiv♦β≈e Resumption of Work in Gua≥ β★ngxi's Culture and Tourism ¶¥ππIndustry and the Notice of Fangchenggan≥×δg City on Accelerating ©$the Resumption of Work and Pro☆↔γduction in the Catering In•÷dustry, Gangchen Hotel÷≠ has comprehensively impro £₩♣ved the management and§±§ control mechanism for customer scanni↕♦π↕ng and store entry consφ×umption, the health management m♦∑ echanism for employees On the✔↓€γ basis of the prevent§☆ive disinfection mechanism for equipmenα£₽¶t, facilities, and tableware in the←₩ processing and operation are$↔÷as, the dining service for→> breakfast in guest rooms at the B λaolai Western Restauran ÷≈t on the fifth floor oΩφ∞f the hotel was resum&÷σ₽ed on March 28, 2020. In ₩•γorder to strictly im &plement the control requirements ♦±→during the epidemic, the hotel has ≥✘•αadjusted the layout of ta ≥bles and chairs in the restauranΩ×Ωt to ensure a scientific εΩand safe distance be→₽×αtween customers; At the s©δame time, wash free hand di®±>™sinfection supplies were installed at ∏∑™the entrance of the rest©'aurant, and customers were¶₩ reminded to clean and disinfec♠®t when entering the restaura±♥"nt; In addition, in order toπφ avoid cross infection of public ute€☆€♣nsils on the buffet foo★←d table, we have prepared disposable gl₹₽oves for each customer to remind them ☆¥§to take personal protective measΩ®Ωures when picking up food, and arranε¶←ged for a dedicated p≈ ÷erson to conduct inspections a "nd remind customers. ↕€At the same time, disposa""≈₽ble sealed mask bags a♦ re also provided for each α≠™Ωcustomer to facilitate ↕σtemporary storage of masks during me>¶♠als. After each table of gu↕ests leaves, the restaurant service s ¶εtaff immediately disinfects the±α dining table comprehensively, re☆↕places the tableware, strictl☆≈y implements preventive disinfection™ ©< work, and ensures that the tabl≈λδ✘eware is changed every÷ customer.
Correspondent: Liao Pi©π♠ng, Gangchen International Hotel
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