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ELITE WORLD HOTELS

FOOD-BEVERAGE AND KITCHEN SERVICES

Food and Beverage Services

  1. Department employees use personal protective equipment (disposable gloves and aprons, surgical masks) during work.
  2. The Elite World Social Distancing Plan is implemented. Social distances are marked at the entrances of all food and beverage centers, considering possible concentrations. Food and beverage areas where people may gather and wait, such as in front of the cashier and buffet are marked in accordance with the distance rule of at least 1 meter.
  3. The table layout has been arranged to include four people per 10 m2. The arrangement includes 1.5 meters of distance between tables and 60 cm between chairs and ensures that each guest maintains a distance of at least 70 cm from others.
  4. The staff will disinfect room minibars daily and as required and strictly follow the necessary hygiene standards when refreshing them.
  5. Service equipment in the food and beverage areas is regularly disinfected. All materials that are offered for service are re-washed and disinfected again, even if they are not used.
  6. Excess production of products that are offered to guests in restaurants is prevented and products are produced in required quantities. It is ensured that fewer products are showcased and on display.
  7. The tongs and ladles that are used for service are frequently replaced and kept in a separate container. They are cleaned and disinfected after each service.
  8. In our hotels, packaged alternatives are produced for buffets or showcases that are open to the contact of each guest or employee.
  9. All restaurants are closed at the end of working hours or at specified cleaning break times in order to ensure detailed disinfection.
  10. Tea/coffee machines, dispensers, other beverage machines and similar devices for common use have been removed or an arrangement has been made for drinks to be provided to guests from these devices through an officer. It is ensured that they are disinfected after each use.
  11. Where the open buffet practice is maintained, social distancing measures are taken to ensure hygiene and prevent contamination. In this context floor markings, strips, etc. are placed and information including the necessary warnings and rules is provided.
  12. Where the open buffet practice is implemented, a plexiglass or similar barrier is constructed to prevent guest access to the guest side of the buffet, and the service is provided by the kitchen worker.
  13. Utensils to be made available at the tables, such as forks, knives etc. are served in hygienic packages.
  14. Equipment such as sugar bowls, salt shakers, glasses which are in common use in restaurants are not made available at tables or desks and are served upon request. In addition, products such as flowers, comment cards, american services, etc. on the tables have been temporarily removed.
  15. Menage sets for salt, spices, toothpicks etc. and auxiliary products and materials such as sugar, which are used in dining tables, are presented in single-use packages.
  16. Disposable cutlery sets are available upon the request of guests at the restaurants.
  17. Food and beverage centers are regularly ventilated.
  18. It is ensured that employees who come in contact with the personal belongings of the guests wash and disinfect their hands using alcohol-based hand antiseptic after such procedures.

 

Kitchen Services

  1. All kitchen workers are provided with training on healthy and hygienic food and beverage preparation. Food and beverage preparation processes are regularly checked, inspected and recorded by the kitchen and hotel management, guided by the Elite World Food Safety Standards and Covid-19 measures.
  2. Our employees who work in the production and presentation phase, and have contact with food, wear personal protective equipment (disposable gloves and aprons, surgical masks, bonnets, shoe covers, etc.) during their work.
  3. Measures are taken to subject fruits, vegetables and salads to food disinfection before use.
  4. Chopping boards and knives and other tools that will be used for the preparation of raw and cooked food are separated from each other.
  5. All foods are stored in closed cabinets or as covered. To prevent cross-contamination, unprocessed foodstuffs and prepared foods are stored in separate areas in the kitchen. In addition, no foodstuff is brought into contact with the ground.
  6. Food production areas are regularly ventilated naturally, if possible, and if not, through ventilation equipment, but in a way that would not cause contamination in food.
  7. To prevent harmful microorganisms from moving from raw foods to ready-to-eat foods, the practice of keeping raw and cooked foods separate from each other is regularly followed.
  8. Hygiene barriers, sterilization devices, tools and equipment required for hand and body hygiene are complete, intact and in working condition during raw material and product shipments in food production.
  9. The containers, apparatus, machines, tools and equipment used in the kitchen are cleaned and disinfected before and after use in accordance with appropriate cleaning measures.
  10. Our patisserie is on-site and makes production under the supervision of our Food Engineers.
  11. In dishwashers, dishes are washed at 60-65 degrees, and rinsed at 80-85 degrees.
  12. Indicator temperature of the dishwasher is checked and recorded. In addition, the disinfection efficiency is recorded by being verified once a day (with temperature sensitive label showing pasteurization at 80-85 degrees rinse temperature).
  13. Potable water and the steam obtained from such water is used in the dishwashers.
  14. Disinfection is carried out with suitable methods in areas where washing via boilers or hand wash is performed.
  15. All dishes, silverware and glassware are washed and disinfected in the dishwasher. Even if such products are not used, they are washed again against the possibility that they came into contact with the hands of guests or employees.
  16. It is ensured that dishwashers and laundry equipment operate at the right temperature and at the right dosing.
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