However, the dawn is still far and the night is still long enough, though the darkness is showing signs of thinning a bit…
One can say that a good impact of these otherwise Covid inflicted trying times is that hygiene and safety have emerged as the pillars of the organised segment of India’s hospitality industry. They are no longer the supporting factors in India’s hospitality industry but the edifice on which the hospitality sector of India is standing in these Covid inflicted times, and possibly would stand in the post Covid times. Hygiene and safety have eventually gained the recognition and importance that they always deserve.
In these taxing times, adhering to the Covid-19 protocols is of paramount importance for operations of hotels in India. In these times, the management of hotels should not only follow the state directed protocols for preventing the threat of Covid-19 from affecting their staff and guests, but should also introduce some additional measures to rev up the hygiene quotient of their hotel’s/s’ in-vironment, which would in turn enhance the safety of their staff and guests. And people will be emboldened to travel more frequently when they would feel secure in the belief that their well-being is in the safe hands in these pandemic inflicted times.
A Slew of Measures
Take the case of The Leela Mumbai. The hotel, in partnership with Bureau Veritas India has elevated its sanitisation, hygiene and safety procedures with SURAKSHA – a comprehensive program to ensure the wellbeing of its guests and associates. SURAKSHA is grounded in genuine care and is backed by unobtrusive technology.
Esta historia es de la edición September-October 2020 de Hotel Business Review.
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Esta historia es de la edición September-October 2020 de Hotel Business Review.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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Amit Kumar Sharma is a seasoned hotelier with a career spanning 23 years. A graduate from IHM Lucknow, he began his career with Grand Hyatt, Delhi as a pre-opening team member from where he developed deep interest into the fast-paced career of Food & Beverage operations & management.
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