The nine protocols for tourism cover various areas of activity: accommodations, gastronomic establishments, travel and tourism agencies, tourist providers, centers of ski, Tourist guides, wine tourism, rural tourism and meeting tourism.
The guidelines contained in them follow the recommendations established by the Ministry of Health of the Nation and were prepared by the Ministry of Tourism and Sports of the Nation, in conjunction with the Institute of Tourism Quality (ICTA), the Argentine Chamber of Tourism (CAT ) and the provinces, through the Federal Tourism Council.
Tourist accommodation
– Advance the registration form by mail or other electronic means, along with a questionnaire on Covid-19
– Request and encourage the use of digital media for payments, virtual pre-check-in and check-out
– Signage of common spaces, prevention measures and traffic directions
– Avoid in a first stage, the bell boy service and valet parking
– Individual use of elevators or not occupying more than 30% of the capacity
- Breakfast service and dining room
gastronomic hotel restaurant kitchen.jpg
Quarantine by coronavirus: gastronomic and hoteliers, the most affected along with tourism
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– Avoid self-service. Offer breakfast service in the room, take away mode and / or have coffeemakers or electric kettles in the rooms
– Offer prior reservation and make breakfast and dining room hours more flexible
– Present the letter in digital or laminated format
– Offer closed drinks in a bottle or can
– Avoid placing tablecloths
– Suggest to guests the charge to the room
tourism accommodation protocol
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Gastronomic establishments
– Offer early booking service
– Indicate the maximum number of people per service area and check that it is not exceeded
– Provide payment options through digital means (debit and credit cards, virtual wallets and / or QR Codes)
– It is suggested to display the menu on posters, lecterns or blackboards, arranged in the premises, present the menu in digital or laminated format
– Do not have utensils, plates, glasses, etc. on the tables
– Do not allow entry to play areas
gastronomic tourism protocol
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Tourist providers
– Planning of outings or tours with other providers, organizations or tour operators in order to avoid crowds in areas and attractions
– Encourage the management of the reservation and the payment of the tourist service electronically
– Perform the visitor registration detailing the name and surname, identity document or passport number, place of residence or accommodation and contact number
– When, due to the difficulty of the activity, the chinstrap cannot be used, either momentarily or during the entire service, health prevention measures must be taken
– In case of group photographs, use only personal cell phone and share them later with visitors, to avoid the manipulation of personal effects
Tourist guides
– Shuttle service: a sworn statement will be required from the contractor company proving that the unit is adequately sanitized and that the passengers do not present symptoms
– Avoid delivery of printed material
– Pick-up service: An attempt will be made to advertise at reception and wait for the passenger outside the facilities
– Moving along trails or narrow places: march in line respecting social distancing and circulate on the right side
– Guided visits in museums and protected natural areas: establish prior reservations with staggered schedules, define the maximum quota per visit, plan and organize the tour
Wine tourism
winery zuccardi valle de uco
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– Establish a methodology that ensures minimal handling of the glasses for tastings. For example: opening packs of glasses, use closed wrapping, include the glass in the price of the visit and that the tourist takes it as a souvenir
– Do not allow the manipulation of the bottle by the visitor
– Design and signage of one-way tours to avoid group crossings and with a maximum number of tourists
– It’s recommended that Only access to the winery with prior reservation
– It is recommended that the reception or waiting rooms are not the same as the tasting and / or sales rooms and avoid direct tasting of barrels, the use of pipettes, or similar techniques.
– Determine service hours for suppliers that do not coincide with the hours of guided tour reservations
rural tourism
– Establish a strict schedule for the entry and exit of visitors and the duration of each activity
– Avoid the possibility of visitors taking self-guided or self-guided tours and coming into contact with production teams
– Product tastings: optimize times, ensuring that they do not last longer than 15 minutes and the use of disposable utensils
– Sale of products: It is suggested to install display cases in order to prevent visitors from having contact with the merchandise, offer promotions or pre-assembled kits
– Recreational activities: it is recommended that each visitor bring their own equipment
– Nautical activities: determine the capacity of the boats according to the size of the unit, and if supplements are used for the activities (vests, helmets, reins, etc.) disinfect them correctly between use and use
– Activities of mounts, harnesses and lomeras: they must be covered with material that can be disinfected, avoiding the use of blankets, lambskin, wool, among others
Ski centers
– The occupation of the establishment cannot exceed one person for every 2.25 square meters
– When the activity requires a change of clothes, there must be personal lockers, bags or the like for the individual protection of clothes
– Signage of the maximum number of visitors for each service area
– Circular in a staggered manner when entering and leaving the Center and during the ascent and descent of the transport vehicle
– The sleds must be covered with material that can be disinfected and blankets, sheepskin, wool cannot be used
– Lifting methods: maintain the established minimum interpersonal distance
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