Technologies for Keeping Social Distance
As in all areas of life, there will be many changes in the accommodation sector due to COVID19 pandemic and the most important of these is keeping the social distance. Social distance during reception processes will be the most important point to protect the health of both you and your guests. We have listed the technologies you can use for keeping social distance and protect your health.
- Online Check-in
This system, which you can use on your website or in the application of your hotel, allows you to receive your guest ID or passport information before arriving at the hotel. With this way, you will be able to keeping the social distance by eliminating the time the guest will spend at the reception and the taking the ID or passport.
- Online Door Lock System
With the Online Check-in System, you can send the door lock key to the guest that will be generated with the ID or passport information received to the hotel, before your guest arrives to hotel and enter the room. And with this way, you can reduce the contact at the reception and ensure that the guest does not touch anywhere else except their smartphone for entering the room.
- Online Check-out
By receiving credit card information to your system by the guest, you can minimize the contact while guests’ departure. You can also send the guest’s invoice to the guest’s e-mail address by online. With this way, you can protect your and your guests’ health by minimizing the contact. Also, customer satisfaction is kept at the highest level.
- Online Survey
You can protect the health of your guests and you by eliminating contact with an online survey to guest e-mail address that you can send instead of face-to-face contact or with paper forms. With this way, you can eliminate unnecessary paper use for implementing a eco-friendly policy too.
- Online Order
You can take your guests’ food and beverage orders through your hotel website or app, thereby both speeding up orders and minimizing contact with guests. At this point, contact time between service personnel and kitchen workers is minimized.