Food & Beverage services measures
- Following of the HACCP and ISO 22000:2005 principles
- Following the EODY instructions for the distance in the kitchen and at the restaurant
- Receipt of goods by specific staff & supplier which is required to always wear gloves and a mask.
- No entrance into the kitchen area for those who are not entitled to be there.
- F&B is served only by Hotel staff for all meals
COVID-19