Minamisanriku Manabi no Sato Iriyado

Based on the “Guidelines for COVID-19 Measures in Accommodations (1st Edition)” issued by the Japan Ryokan & Hotel Association Federation, the Japan Ryokan Association, and the All Japan City Hotel Federation (May 14, 2020; partially revised May 21, 2020), we have prepared response manuals for each department—front desk, housekeeping, and kitchen—and are implementing preventive measures. - Hand sanitization at check-in - Completion of a health questionnaire at check-in, including a temperature check - Procedures and supplies in place to respond if a guest develops a fever during their stay - Thorough disinfection during guest room cleaning - Thorough disinfection of frequently touched areas within the building (lobby surfaces, doorknobs, vending machines, keys, etc.) - Seating arranged with as much distance as possible during meals - Self-service food corners suspended - For banquets, to avoid crowding we limit capacity to no more than half of the usual maximum. (Dining hall: 24 guests; Japanese-style room: 20 guests; Terrace: 12 guests) - Enhanced health management with thorough checks such as temperature screening before work - Strict handwashing and sanitizing at all times - Employees wear masks to prevent droplet transmission and reduce the risk of spread