The resilient tourism market like few others has already adapted at full speed to new protocols that force a rethink of business, without a doubt safety and hygiene have rebuilt the concept of luxury and VIP services. Perhaps the best example is commercial aviation, which with the new IATA and ACI recommendations has modified the boarding of flights. From now on, passengers of the most expensive and exclusive classes will have to wait patiently for the rest of the passengers to get on the plane to gain access. Something that was really unthinkable until this health crisis. To this we must add that the VIP lounges will remain closed for now.

The measures were designed by representatives of the global tourism industry, based on the standards of the World Health Organization (WHO) and the Centers for Disease Prevention (CDC), and seek to standardize criteria on the new approach to health and hygiene.

Gloria Guevara Manzo, President and CEO of the WTTC, explained that "the new protocols were developed in coordination with the members of the WTTC, the International Association of Air Transport (IATA) and the International Council of Airports (ACI), to provide certainty of environments insurance in airports and airlines ”.

"In addition, they reflect the new face of tourism, seek to generate confidence and the prompt revival of the sector, as well as the recovery of jobs and compensate for the enormous losses caused by the fall in tourism due to the pandemic," he said.

Alexandre de Juniac, CEO and CEO of IATA, pointed out that “the Covid-19 is a game changer for the travel and tourism sector, which requires us to improve our health and safety approach to protect our travelers and workforce . Aviation is the business of freedom and it is vital to allow it to restart safely. IATA is pleased to collaborate with the WTTC on aviation protocols, it is an excellent example of the solidarity and cooperation of the industry, which will be vital to ensure a recovery in travel and tourism.”

The WTTC protocols have been endorsed by CEOs and business leaders from the travel and tourism sector globally. Angela Gittens, Director General of the International Airports Council (ACI) said: “Our industry has come to a standstill. A balanced and effective restart and recovery of the sector depends on collaboration between key stakeholders and we welcome the approach taken by the WTTC. The collaboration will help establish a globally consistent approach to recovery, which will be the most effective way to balance risk mitigation.

The hotel industry has also had to apply new protocols that initially seem somewhat uncomfortable but that ultimately put the health of the guest and the staff in the foreground over the old concepts of hospitality.

In summary, each hotel must have specific plans for each of its areas, some of these measures will be:
-Limitation of capacity: it is proposed that the occupation is not greater than 50 or 60% of the hotels in order to comply with social distancing measures.
-The web check in takes center stage: in this way you will avoid crowds and the manipulation of documents and items such as pencils in a physical way, reducing the possibility of contagion.
-The informative touch screens are over: to supply them, the information will be enabled in a rotating way, without supposing manipulation by the users. To reduce contact and handling surfaces.
-Those hotels that have their own apps will privilege them to deliver information to guests.
-Limitation of capacity of restaurants, changes of modality or the disappearance of the same: this I had to experience in Portugal when the crisis was beginning. The accommodation in which it was, eliminated half of the tables in order to ensure social distancing. It incorporated gel alcohol stations and decreased its offer.
-There are properties that arranged the “to go” food modality to avoid crowding people in their dining rooms and left their breakfasts packed in “take away” format so that you could consume them in the room and decrease the possibilities of contamination and contagion.
-The hotels that keep their buffets open, propose that the food be served in shifts, in order to avoid crowds again and allow adequate sanitation from shift to shift.
-Pools, SPAs and gyms with limitations of use: special products will be used for the disinfection of swimming pool water and in addition the entrance will be limited to avoid crowds. Those where there are hammocks or umbrellas should consider the appropriate distance. In gyms the number of people will also be limited.