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November 23, 2020

Actions against coronavirus – Reducing the risk of infection at Hoshino Resorts Winter Edition

Hoshino Resorts, a hotel management company, operates over 40 properties within and outside of Japan. During this time with the novel coronavirus, we continue to propose trips that avoid the Three C’s (close contact, confined spaces (with poor ventilation), and crowded places). Here, we declare that we will continue to aim for the highest level of action against coronavirus in winter, where we will be adding ventilation measures and antibacterial coatings at our restaurants in ski resorts as well as installation of humidifiers in guest rooms, etc.  

Actions against coronavirus – Winter Edition
Ski Resorts
>We will implement the following measures so that guests can enjoy skiing, which is gaining attention as an “ultimate social distancing leisure activity,” where distance can be secured just by wearing your skis in the vast site.
Property of Interest: Tomamu ski resort, Alts Bandai, Nekoma Snow Park & Resort 

>Thorough ventilation and antibacterial coating in the restaurant
At the restaurants in the ski resort, as well as the buffet restaurants in accommodations of Hoshino Resorts, we will thoroughly work on managing health and hygiene, and implement actions to avoid the Three Cs. The anti-bacterial coating is applied to places where an unspecified number of people will be in contacts, such as chairs, tables, ticket vending machines, and acrylic panels are installed between the tables to prevent droplet infection. In addition, there will always be fresh air through ventilation.  

>Rental wear with antibacterial coating
The antibacterial coating agent can destroy bacterial and viral proteins by neutralizing their ability to infect. This agent reduces the risk of contact infection so guests of all ages can use the rental wear with confidence in safety and health.  

Guest Rooms
By November 20, we will install humidifiers in the guest rooms of properties in Japan so that the humidity can be maintained at around 40% – 60%, which can reduce the risk of infection. Therefore guests will be able to stay at our properties with peace of mind even during the dry winter season.
Property of Interest: Properties in Japan excluding Okinawa and HOSHINOYA Tokyo
*Okinawa has enough humidity even in winter due to the geographical conditions
*HOSHINOYA Tokyo can maintain the level of humidity required due to the high performance of the air conditioning system in the building 

Basic actions against coronavirus and specific actions
With the outbreak of novel coronavirus, travel and contact with others have been restricted. Hoshino Resorts believe that when the outbreak settles down, what is sought from travel is both safety and an experience that frees people from reality.

We think that the travel industry can provide a place of stay to relieve the mind from the stress that has built up during this past couple of months.

At Hoshino Resorts, for both guests and staff members, our focus is on the management of health and hygiene, and the avoidance of the “Three Cs”. We will continue to update our services at each and all the properties. Management of health and hygiene includes disinfection procedures inside the facility and the confirmation of good health for both guests and staff. Avoidance of the “Three Cs” includes the making of an environment that avoids close contact, confinement of spaces, and crowds, and this will lead the way for our service to evolve.

Check-in & Check-out:
>Check-in will be held in the guest rooms, where check-in at the reception will be temporarily unavailable. To avoid contact with others as much as possible, guests will be escorted directly to their rooms for check-in. (Applicable to HOSHINOYA and KAI)
>Staff will make sure that guests are 2m apart if there is a line and will manage crowds. (Applicable to OMO, BEB, and RISONARE)
>At the automated check-in/check-out machines, staff will make sure that there is enough space between guests for a speedy and smooth check-in. (Applicable to OMO5 Tokyo Otsuka and BEB)

[HOSHINOYA Karuizawa] Check-in held in the guest rooms

[Hoshino Resorts Oirase Keiryu Hotel] Social distance at the reception

Guest Rooms:
>Natural ventilation is incorporated in the design of our properties. For example, at HOSHINOYA Karuizawa, there are ceilings that have been structured in a way that allows ventilation to occur naturally and at HOSHINOYA Taketomi Island, the guest rooms are built in a way that lets air in from the south, which allows the wind to flow easily.
>Outdoor area of guest rooms are present at HOSHINOYA Fuji, where the “terrace living” area with comfortable sofas connects the inside and outside. At RISONARE Nasu, the wooden balcony invites guests for a stay surrounded by abundant nature.
>Many KAI properties have rooms with outdoor onsen, hot spring, for a private time to soak in a bath.

[HOSHINOYA Taketomi Island] Guest room

[HOSHINOYA Fuji] Terrace Living

[KAI Sengokuhara] Outdoor onsen of a room

Food & Beverages:
>The start of the “New Normal Buffett” since 1 July (includes the use of antiviral coating that neutralizes the ability of viruses and bacteria to infect, acrylic covers on meals, masks and gloves provided at each table, staff assignment for crowd control) 
>Management of crowds at restaurants and the spread of reservation times
>Change from buffet-style restaurants to having set menu and take-out options. Where you choose to eat can be decided from the restaurant, guest rooms, and public areas.
>Restaurant tables are at least 2m apart
>Meals to be served in semi-private rooms (some KAI properties, HOSHINOYA Tokyo and HOSHINOYA Kyoto)

Indoor or Outdoor Onsen & Pools:
<Indoor or Outdoor public hot spring>
>Crowds to be monitored through a system that can be installed on your smartphone. The crowdedness of the public baths can be monitored timely. (HOSHINOYA, RISONARE, KAI, and all properties with public hot springs)

>Crowds to be monitored using the same system as above and will be installed at RISONARE Tomamu, RISONARE Yatsugatake, and RISONARE Kohamajima.
>Limited availability of lockers in order to manage the number of entry

Example of activities in nature:
Deep breathing exercises at HOSHINOYA
Farmers Lesson at the Agri-Garden fields and greenhouse of RISONARE Nasu
Forest walks in the air at RISONARE Yatsugatake and RISONARE Atami
Hay Bed at the Farm area of RISONARE Tomamu
Keiryu guide walk at Oirase Keiryu Hotel

Example of activities in your room:
Tenugui towel art at KAI Sengokuhara
Kogin stitching at KAI Tsugaru
Kanuma kumiko woodwork at KAI Nikko
Parquetry experience at KAI Hakone
Nagano wine tasting session at KAI Matsumoto (usually held at the lobby)

Public Area:
>Anti-viral coatings in elevators
>Seats at public areas will be at least 2m apart at all properties
>The number of people to use the kid’s rooms will be limited (Applicable to RISONARE Tomamu, RISONARE Yatsugatake and RISONARE Atami)

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).