- All food & beverage are processed through international HACCP (Hazard Analysis and Critical Control Points) standard.
- Increasing the frequency of cleaning with disinfectant to products or facilities which are often touched by the guests, including restaurant and kitchen area such as door handle, elevator button, escalator, chair, table, equipment, etc.
- Hand sanitizers are set up at the restaurant/lounge area.
- Physical distancing implementation by maintaining minimum 1-meter distance, implementing queuing line and maximum guests on other Hotel’s facilities.
- Implementation of ‘new normal’ buffet breakfast to ensure the hygiene and safety of food and beverage products.
- To minimize contact with frequently touched areas digital menu is provided by barcode at Dining Outlets and Room Service Menu.
- To minimize contact when delivering Room Service, dishes will be delivered at the door step.
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