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This measures are intended to serve as an orientation and to show that we as Seminaris Hotels take the current situation seriously and are aware of our responsibility. Nevertheless, we must and will comply with every official instruction.

This information was summarised on April 23, 2020. A tightening of the individual measures is necessary if there is an increase in new infections or if an official order is issued. The individual actions will be continuously monitored and modified if necessary. It is possible to change, tighten or slacken individual or all measures.

The periods mentioned on the following listings refer to the approvals by the Federal Government or the State Governments and are approved individually per hotel by the management. Currently and after reopening, the regulations of phase 1 have to be observed.

Dining table with dishes

Our measures for catering

Measure 1

In all gastronomic areas the number of tables and seats will be reduced according to official instructions. Chairs and tables will be set up with a minimum distance of at least 1.5 metres.

√ Phase 2 | √ New / Normal

Measure 2

The setup of our terraces and outdoor seating is also carried out according to the above-mentioned scheme.

√ Phase 2 | √ New / Normal

Measure 3

Kitchen and service staff wear a permanent mouth-and-nose protection and disposable gloves.

√ Phase 2 | √ New / Normal

Measure 4

We do not use sugar, salt and pepper shakers on the tables. These are temporarily replaced by disposable paper packaging.

√ Phase 2 | √ New / Normal

Measure 5

At the restaurant and bar, cash payment is not possible for the time being. Invoices can be paid with electronic methods of payment or booked to the room.

√ Phase 2 | √ New / Normal

Measure 6

The pick up of a pre-ordered breakfast takes place in the restaurant. Unfortunately we are not allowed to offer a catering service in our restaurant for the time being. The breakfast must therefore be consumed in the room. Contactless serving in the room is possible for an extra charge.

√ Phase 2 | √ New / Normal

Measure 7

Breakfast is served à la carte. Depending on the space available, a buffet can also be offered if all food and drinks are served exclusively by a kitchen employee. We ask for your understanding that we have to make this decision on a house-specific basis. We work with a table reservation and assigned table number in order to avoid grouping.

√ Phase 2

Measure 8

The regular breakfast buffet and self-service by the guest is set up under increased hygiene measures.

√ New / Normal

Measure 9

The coffee break will be set up in the conference room and will be permanently available there for the conference participants. All meals are portioned or individually wrapped. We prefer to use glass or environmentally friendly, sustainable packaging.

During the lunch hour, the coffee break will be filled up as part of the regular refreshment of the room. Filter coffee is permanently available in the room. Coffee specialties are served by employees in pre-arranged time windows.

√ Phase 2 | √ New / Normal

Measure 10

On request, the coffee break can be offered as part of a "walking break". In this case each participant will receive his coffee break packed to go.

This type of coffee break is ideal for reviewing previously discussed conference contents or working on a specific question.

√ Phase 2 | √ New / Normal

Conference catering I

For the period after reopening, when the use of restaurants is not permitted throughout Germany, we serve lunch and/or dinner as a high-quality, varied foodie bag. As soon as it is permitted again, we will offer hot lunch and/or dinner in our restaurants as usual.

Conference catering II

Lunch is served as a light 3-course menu. Depending on the space available, a buffet without self-service can also be offered. We ask for your understanding that we have to make this decision specific to the hotel. We work with a table reservation and assigned table number to avoid group formation.

Measure 11

The standard lunch and dinner consists of a varied foodie bag.

√ Phase 2 | √ New / Normal

Measure 12

The standard lunch and dinner consists of a light 3-course menu or a buffet without self-service.

√ Phase 2

Measure 13

If desired, lunch can be served in the conference room. For this case a cold buffet with a warm component, e.g. pasta with vegetables and two different sauces, paella (...) will be set up in the room.

√ Phase 2 I √ New / Normal

Measure 14

The regular lunch and evening buffet is set up under increased hygiene measures and self-service by the guest.

√ New / Normal