Japan has launched a digital platform for the education of travel agents

first_imgJapan’s national tourism organization has announced the launch of a new e-learning platform. On the other hand, they thus establish direct contact and communication with travel agents. Thus, in addition to professional education, through direct communication they can send agents all the information about new tourism products, new regulations, changes, etc. osim and in addition to additional sales, they can also direct organized tours, which is very important in times of mass tourism (overtourism). The Japan Training Platform uses 5 modules to guide agents through all aspects of Japan. Each course allows you to explore the diversity of Japanese food, traditions, landscapes, Japanese way of life, etc … Also, here is some of the basic service information, like about visas, customs, security, etc.… Also, at the end of each module, an online test is taken, which must be passed with all the correct questions, in order to move on to the next module. Admittedly, the platform has just been launched, primarily as a solution for travel agents who currently have excess free time in line with the coronavirus epidemic. It will certainly be interesting to follow how and in what direction the whole platform will develop. In any case, a smart and brave move, primarily for two reasons.center_img The first is that they provide broader and more detailed information about their destination, outside the classic brochures, so that agents can get to know and specialize as much as possible about Japan as a tourist destination. In this way, they control the narrative and accurate information, because in the forest of information available on the Internet, it is always a problem to find out accurate and verified information. Also, indirectly, by educating agents, they educate the passengers themselves. “The Golden Route is the most popular route for tourists from the UK visiting Tokyo, Hakone and Kyoto. Our training focuses on the mentioned route as well as other routes. Agents will thus learn a wide range of useful information such as the best time to visit, flights, and get to know our way and culture of living better. Once agents complete the course, they will feel more secure in selling our destination. ” stand out from the Japanese Tourist Board. The new digital platform Japan Training Platform is intended for foreign travel agencies, ie agents who sell travel packages to Japan. The goal is for foreign agents to undergo additional training and gain broader knowledge, as well as all additional information about tourism products. Find out more about the Japan Training Platform HERElast_img read more

HZJZ published new recommendations for the operation of catering facilities

first_imgCaterers should adhere to the highest hygiene standards and wash your hands with warm water and soap as often as possible with the use of hand sanitizer, certainly before serving guests to each new table. Opening hours of catering facilities are possible from 6 to 23 hours. In the facilities, tables are kept empty until guests arrive, and utensils are served when guests sit down. It is recommended to display the menus at the entrance or other visible place in an appropriately plasticized form, ie it is recommended to remove the classic forms of the menu. It is possible to give visitors an oral recommendation or in some other acceptable way to express the offer of food and drinks. It is possible to order and pick up food or drink at the bar without delay, ie it is not allowed to stay at the bar. Also, it is possible to serve standing guests if they keep a physical distance, without high tables, with consumption by hand. Other general measures to prevent the spread of COVID-19 are available at: https://www.hzjz.hr/wp-content/uploads/2020/03/Dodatne-upute-za-pojedince-kolektive-i-poslodavce.pdf Labour organization. Visitors can also order a meal or a drink in the restaurant, which they will take with them and consume on the terrace or outdoors. When ordering, a physical distance of at least 1,5 m between customers waiting in line must be observed. After the departure of each group of guests the table, chairs and other surfaces touched by the guests must be wiped with disinfectant, ie the tablecloths must be removed even if they are not visibly soiled.  The use of joint newspapers, magazines and other printed matter in catering establishments is prohibited.  One employee is appointed who serves a predetermined number of tables in advance in order to minimize the mixing of employees and guests. Between charging for the service and serving individual visitors, the facility employee must disinfect their hands. No COVID-19 patients: https://www.hzjz.hr/wp-content/uploads/2020/03/Ciscenje-i-dezinfekcija-prostorije-bez-oboljelih-od-COVID-19-2.4.2020..pdf An employee who serves a guest on the outside of the facility itself. Indoor areas where guests stay should be regularly ventilated.  Special rules for catering facilities in accommodation facilities and others that have buffet way of serving. Instructions for cleaning and disinfecting the area are available at the following links: In order to prevent the spread of infection during the stay in catering facilities with and without terraces and in catering facilities in accommodation facilities, it is necessary to ensure a physical distance between visitors and between visitors and employees. It is recommended to wear face masks indoors. In addition to medical masks, cloth face masks that can be washed at a minimum of 60 ° C and reused can also be used. Instructions on the proper use of masks are available at the link: https://www.hzjz.hr/wp-content/uploads/2020/03/Maske-za-lice-1.pdf. Staff should take their body temperature in the morning before coming to work. If the body temperature is higher than 37,2 ° C, if the person feels sick or has any signs of illness (applies to all symptoms and signs of illness, not just respiratory diseases), he should contact his superior and not come to work. until he calls the family doctor. Health protection of visitors and staff. center_img Adapted to the epidemiological situation, it is currently recommended that air conditioners be out of use and that the space be ventilated. Refers to sales and service staff. A disinfectant should be available to everyone at all times to periodically disinfect their hands. If possible, it is recommended to provide a space of at least 1,5 m between the server or cashier and the customer when issuing goods and paying for goods, or if possible, install a protective barrier at the place of service and at the cash register, which will physically separate the cashier from the customer. . Contactless payment by bank cards should be encouraged. Food and drink serving. Limit the total number of visitors. Cleaning and disinfection of the space. At the entrance to the facility, visitors should be provided with a dispenser with hand sanitizer and a clearly displayed notice of the obligation to disinfect hands upon entry. Also, at the entrance should be clearly displayed a notice of the obligation to maintain a distance of at least 1,5 m between visitors and between visitors and staff. Door handles and handrails, handrail surfaces and door edges on refrigerators as well as other surfaces that are noticed to be frequently touched by customers should be continuously wiped with alcohol-based disinfectant or other means with declared virucidal action according to the manufacturer’s instructions.  The limit on the number of visitors can be achieved by making available the number of tables that can be set so that the tables are 1,5 m apart. The entry of guests is regulated in such a way that the next visitor or group of visitors can enter only when the previous group of visitors leave the space of the object. The physical distance between individual groups of visitors must be at least 1,5 m. The tables should be arranged so as to maintain a physical distance of 1,5 m between the tables, ie between different groups of guests. Persons suspected or suffering from COVID-19: https://www.hzjz.hr/wp-content/uploads/2020/03/Ciscenje-i-dezinfekcija-prostora-u-kojima-je-boravila-osoba-pod-sumnjom-COVID-19-2.4.2020..pdf It is forbidden to serve snacks in bowls on tables, salt / pepper / oil / vinegar / other spices are not left on the tables, but new, previously washed or disinfected dishes are brought for each group of new guests. It is desirable that employees also wear disposable protective gloves. Face masks. It is recommended that buffet the method of serving is carried out so that there is a barrier between the guests and the food and that one employee serves the guests food according to their choice. Other measures of physical distance related to family or other groups of visitors who use the services of the facility in the group are the same as for all other catering facilities. Daily measurement of employee body temperature. Organized groups of guests can sit at tables, and the distance between individual groups of guests in the facility must be at least 1,5 m. For example, members of one family sit 1,5 m away from another group of guests, even if it is a long table that is intended for seating multiple people.  In these facilities, it is recommended that visitors maintain a physical distance of 1,5 m during their stay, and especially during the serving of meals at buffet way, unless they are members of the same family when it is not necessary for members of the same family to maintain a distance of 1,5 m during their stay in the catering facility. Today, HZJZ announced new recommendations for the operation of catering facilities. Let’s visit, from Monday, May 11, catering facilities in Croatia will start working, but only those that have a terrace.last_img read more

Is green tourism the future of the new normal state?

first_imgSo one of the consequences of the “new normal” situation will be greater investment and probably acceleration of the development of green tourism. Especially in the European Union, which has a plan (Green Deal) that there will be no more net greenhouse gas emissions by 2050, and this is only possible with large investments. The implementation of the plan is already underway, and this can be seen in the state aid. Namely, large companies, if they want support, must provide a report on how they will align state aid with European green goals. UNWTO – Global guidelines for restarting tourism Initiatives launched, talks with governments and calls for help from small and medium-sized tourism businesses have not gone without results. Although this does not mean much to the little man who is struggling with canceled reservations and loan repayments, it should be emphasized that the UNWTO is one of the world’s organizations, which in times of crisis imposed itself as a very important factor in policy making, at least as far as tourism is concerned. The latest initiative, signed by UNWTO Secretary-General Zurab Polikashvili, is the relaunch of tourism. Research conducted by the UNWTO shows that travel restrictions are beginning to be eased in a number of countries, and governments and the private sector are working together to restore confidence-building and a foundation for recovery. Namely, at the fifth meeting of the Global Committee for the Tourism Crisis, they were adopted guidelines for tourism recovery. We have already written several times so far about the efforts made by the United Nations Tourism Agency to restore tourism. This important document outlines a plan and priorities for the sector in the coming months, from providing liquidity to vulnerable companies to opening borders and coordinating new health protocols and procedures. At the same time, innovation and sustainability continue to be promoted. In this way, as tourism restarts, a sector can be built that will work for people and the entire planet.center_img What exactly does that mean? There are currently about 200.000 hotels in the world that provide 18 million beds, and another 2,4 million rooms are planned. They themselves represent 1% of global greenhouse gas emissions and thus increasing the sustainability of this part of the global tourism sector can make a significant contribution to sustainable development goals related to climate. One of the main focuses will be working with private sector partners to promote green finance and share experiences in financing sustainable buildings. Sustainable tourism should no longer be considered a special nicheUNWTO Secretary-General Zurab Pololikashvili Planet? As big as it sounds, it concerns all of us. Namely, the UNWTO has started cooperation with the International Finance Corporation (IFC) to encourage the recovery of tourism from the current crisis, while promoting green financing to improve sustainability throughout the tourism value chain. Finally, we will conclude with the words of the UNWTO Secretary-General: “Sustainable tourism should no longer be considered a special niche. Instead, this break in global travel offers us a chance to rethink tourism and make the entire sector more sustainable as we grow forward and stronger. This new initiative with IFC will provide valuable guidance on sustainable investment in tourism that increases tourism’s contribution to sustainable development goals.”last_img read more

Letters to the Editor for Monday, Sept. 9

first_imgMore from The Daily Gazette:Gov. Andrew Cuomo’s press conference for Sunday, Oct. 18EDITORIAL: Find a way to get family members into nursing homesEDITORIAL: Urgent: Today is the last day to complete the censusEDITORIAL: Beware of voter intimidationEDITORIAL: Thruway tax unfair to working motorists Categories: Letters to the Editor, OpinionAmericans should be more compassionateIt is inconceivable to me that our president put so much emphasis on appointing Supreme Court justices who would embark on overturning Roe Vs. Wade because he was so outraged with ending the life of a fetus.Yet he so callously ignored and dismissed the importance of ending a medical program for those from other countries needing to be in the United States for life-saving medical interventions.Within the month, this administration will end this program resulting in medical consequences for many of those people here in the United States for medical support.One might argue that because they are undocumented immigrants, they have no right to receive this help.Others might think that America is a country of compassion that will provide others with the support they need under dire circumstances.These people pose no threat to us.The threat to America is the deserved condemnation against this administration by anyone or any country that has a conscience about how a person is treated when such a program is terminated.Bill ShapiroSchenectady World not yet giving up on its use of coalWhile Americans are noble in their attempt to outgrow coal, the world consumption is increasing.A billionaire coal magnate died recently after just seeing the last obstacle of developing the most recent major coal find in Australia.In the past year, India burned over 600 million metric tons of coal. They welcome cheap Australian coal.In India, 70% of electrical generation is coal-fired electrical generation.India has announced its intended mandate is to bring electricity to 300 million Indians who don’t have electricity. Their fuel of choice is coal because it’s cheap. India has abundant coal reserves, and the direct negative impacts on climate are ignored.India is going to sell coal-generated electricity to Bangladesh.What is ironic is that Bangladesh will be one of the greatest death sources during major weather events.Millions of acres of Bangladesh are only a few feet above sea level.They will suffer hundreds of thousands of casualties from storm surge, malaria and cholera during the next typhoon.Richard MoodyMiddleburghlast_img read more

Docklands building peaks

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Come clean on avoidance

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Q + A

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Lawyers shuffle City deck

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Pelham in $220m Polish push

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Studley toasts LSH agreement

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