- Company Information
Working as One: Supporting the Local Community
- Company Information
Hoshino Resorts is a hotel management company that has over 40 properties within and outside of Japan and strives for the search of omotenashi, Japanese hospitality, through Japanese culture and traditions. We have entered a new era, a lifestyle with coronavirus, and we are continuously proposing different ways of travel whilst avoiding the “Three Cs”, which includes close contact, confined spaces (with poor ventilation), and crowded places. Our actions have included working as one with our local community. Here, we propose ways we are collaborating with the local community to get through these hard times together.
Production of Milk Jams?!
As a new initiative regarding food and beverages, RISONARE Nasu (Tochigi Prefecture) has started the production of “milk jams”. The production of raw milk is at its peak through April to June, however, due to the outbreak of coronavirus, the consumption of milk products has decreased and food loss is one of the current problems as schools and restaurants have shut down temporarily.
Daily milking prevents cows from getting diseases and a temporary control overproduction of milk is impossible so it is vital to keep on milking despite the decrease in the use of milk.
In collaboration with “Shinrinno Farm”, which supplies the milk used at the restaurants of RISONARE Nasu, Hoshino Resorts will contribute to the production of “milk jams” to reduce food loss of milk.
Hoshino Resorts believes that one of the important elements that make up travel is food and its culture. We aim to complete the creation and production of “milk jam” by the time people can safely travel. With the start of this project, we are launching the mottainai (it’s a waste) project. We are planning to commit to the problem of food loss with other products and at a wider range of properties as possible.
Let’s Enjoy the Freedom of Choice
Since May 1, 2020 buffets of all properties have been stopped. Instead, we offer set meals and/or take out menus (different depending on the property).
Set meals reduce crowds of people as well as close contact with food by unspecified numbers of people even in a restaurant environment. Local culinary techniques and seasonal ingredients will be used, where the meal can be enjoyed as a course meal from appetizer to dessert.
For some properties, take-out will be available and this applies for activities that involve making food as well as cafés. Guests will have the choice to enjoy the food in their rooms or out in the open air, in the public areas.
Reference: Actions against coronavirus with respect to the management of health and hygiene at all properties of Hoshino Resorts
>Confirmation of health upon check-in
Our staff will be checking body temperatures and asking for travel histories upon check-in for all guests. If a guest has a temperature of 37.5 degrees Celsius or higher, we will follow the instructions of the public health center and act accordingly, which may result in a withhold of stay.
>Addition of disinfection procedures to the cleaning of rooms and public areas
In particular, for the cleaning of all guest rooms, alkaline electronic water will be used to disinfect areas that are most often touched such as doorknobs, handles of wardrobes and refrigerators, remote controls, switches, etc.
>Availability of alcohol-based disinfectants at multiple locations around a property
>Alcohol-based disinfectants to be used upon arrival at restaurants for all guests
> High-temperature washing (above 80 degrees Celsius) of tableware (plates and glass) and cutlery, and disinfection of trays.
>Masks to be worn by all staff members
>Management of health and hygiene of staff members (checking and recording temperatures before work).
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