Fáilte Ireland has published a set of operational guidelines to help hotels, restaurants and pubs prepare for the reopening of the tourism and hospitality sector in less than three weeks' time.
The Government moved forward the opening date for the industry to 29 June.
Before doors open, businesses will have to make sure they have taken all the necessary steps to keep people safe and prevent the spread of Covid-19.
But the Restaurants Association of Ireland has warned that 90% of restaurants will not be able to open on 29 June if the two-metre social distancing rule still applies.
Chief Executive Adrian Cummins said a change to one metre would enable up to 80% of members to reopen.
Fáilte Ireland has said that the guidelines, which were drawn up in collaboration with a number of industry bodies, were "living documents".
It said they will change in line with Government restrictions and public health guidelines.
We need your consent to load this rte-player contentWe use rte-player to manage extra content that can set cookies on your device and collect data about your activity. Please review their details and accept them to load the content.Manage Preferences
Specific guidelines are now available for the below sectors:
- Hotels and guesthouses
- Self-catering businesses
- Caravan and camping businesses
- Visitor attractions
- Activity providers
- B&Bs and historic houses
- Restaurants and cafés
Speaking on RTÉ's Morning Ireland, Paul Kelly, CEO of Fáilte Ireland, said that all seven documents provide detailed information on enhanced hygiene and cleaning practices for the sector.
Mr Kelly added that businesses should pay particular attention to communal areas and any potential cross contamination points.
For hotels, he said, this will mean big changes for the traditional breakfast buffet.
"For the breakfast buffet, where you would have had open bowls of fruit for example, that won't be allowed anymore," Mr Kelly said.
The document for the hotel sector states that buffet-style service should "be avoided".
It reads: "Avoid buffet-style service, where possible.
"If it is required, maintain physical distancing by avoiding queuing systems and staggering guests' access to the buffet.
"Place clear markings to indicate appropriate physical distancing when queuing.
"Introduce a one-way system around the buffet/carvery."
We need your consent to load this rte-player contentWe use rte-player to manage extra content that can set cookies on your device and collect data about your activity. Please review their details and accept them to load the content.Manage Preferences
The guidelines advise that many businesses will have to "restructure" their premises to allow for social distancing.
Mr Kelly said the two-metre social distancing rule is a "significant challenge" for those in the tourism and hospitality sector, particularly for those in the food and beverage business.
"We have carried out an analysis of the impact of the two-metre social distancing rule on the sector and we estimate that if that rule was brought down to one metre we could get around 80,000 more people back to work," he said.
Mr Kelly acknowledged that public health must take priority, but said it is important that people understand the "economic impact" of the two-metre social distancing rule on the sector.
Mr Kelly said there is no doubt that the tourism and hospitality sector is facing a "very tough" six months ahead, with 70% of revenue accounted for by overseas visitors in the last few years.
He said research carried out by Fáilte Ireland indicates that people remain hesitant to plan a domestic holiday at the moment.
"The intention to holiday here in Ireland is still lower than it was this time last year. That is because some people still have health and safety concerns.
"Older people might be less likely to take a holiday this year than they were last year and also there are significant economic concerns that people have about their own household income," he added.
Additional reporting Will Goodbody
