1. Management System
This document sets out the basic framework and policies of a Sustainability Management System (SMS) that can be adapted and developed to cover all management processes of our hotel. This document is intended for the management and staff of the hotel. Our system has been developed to be appropriate for the size and scope of our hotel.
Our management system is based on risk analysis. Risk analysis is performed under the headings of environment, natural disasters, society, culture, economy, quality, human rights, health and safety. New topics can be added if necessary.
After the risks are analyzed, we also have a crisis management policy and system that determines what to do in case the risks materialize. The annex of this document describes how risk analysis and crisis management will be carried out.
Risk analysis is carried out with the method specified in Table-1.
SYS includes the implementation of certain policies by all employees on quality, economy, management, environment, culture, culture, human rights, health and safety, setting targets and continuous improvement of business management processes by monitoring whether the targets are achieved.
If the targets set are achieved, new targets are set. In case they are not achieved, our targets, policies and practices are reviewed. In this way, we endeavor to ensure continuous improvement.
The objectives related to the management system of our hotel and the performance indicators that monitor compliance with the objectives are attached to this document.
Our hotel’s targets and performance indicators are given in Table-2.
Regarding sustainability, our hotel commits to fulfill the first stage obligations of the Turkey Sustainable Tourism Program and to continuously improve its sustainable management system in order to increase its sustainability performance.
Our management system is constantly reviewed due to the state of the sector, environmental, social, technological, economic and cultural risks, changes and updates arising from legislation, and the system and policies are updated if necessary.
The steps mentioned above can be summarized as the Plan-Do-Check-Act (PDCA) approach (Figure 1).
Plan Our hotel attaches importance to the environment, society, culture, national economy and management system and sets targets. It plans the road map and actions to be followed in order to achieve the determined goals.
Implement: Our hotel determines its basic policies and practices regarding environmental, cultural, social, human rights, health and safety. These are monitored, measured and recorded by the relevant personnel at defined intervals.
Control: Feedback from both staff and customers is monitored and recorded. Corrective measures are taken when necessary.
Take measures: This is the step where our hotel takes action to correct the problems identified in the check step. Corrective measures and actions are recorded and archived.
2. Legal Compliance
Our hotel undertakes to comply with applicable laws, regulations and international conventions, keeps an up-to-date list of these, regularly informs its personnel about them, and provides the necessary training to the personnel.
The basic legislation to be complied with is given in Table-3.
Our hotel submits all necessary permits, certificates and documents to the relevant persons and institutions if asked or requested.
These documents are Tourism Operation Certificate, Simple Accommodation Tourism Operation Certificate, Workplace Opening and Operation License, personnel insurance declaration for the last month, tax plate, emergency action plan, personnel trainings and certificates, contract with the workplace doctor, if any, sewage connection certificate from the municipality, treatment plant identification certificate and control documents, if any, documents regarding the use of groundwater, thermal water usage permit, pool water measurements and control documents, if any, documents regarding pest control and other necessary documents.
3. Stakeholders and Communication
Our hotel provides accurate information to all segments in promotion. It always uses real visual materials in promotion. Our hotel has a transparent and realistic structure in terms of its products and services on its website, social media accounts and other printed and written promotional channels and marketing communications.
Our hotel also openly and transparently shares its policy and sustainability-related actions and transactions with its employees and customers. Our hotel’s website is used for this purpose. Periodic reports on sustainability performance are published on our website. These reports are organized in periods appropriate to the subject.
An example of performance reporting is given in Table-4.
Our hotel has a system that aims to receive feedback from our customers, public institutions, municipalities, employees, the surrounding community and all other relevant persons and organizations regarding our sustainability performance, policies and practices. Through this system, we receive feedback from both our staff and our customers.
Our system is organized to enable and encourage our customers and staff to provide feedback quickly, simply and effectively.
This system includes survey applications for guests, regular monitoring of social media accounts, e-mail, messaging services and other communication channels for employees, and e-mail communication and regular follow-up for all other stakeholders.
An example of a survey application is given in Table-5.
Customer experience: Customer satisfaction is of utmost importance in our hotel. Customer satisfaction includes feedback from the system described above regarding sustainability. The results received are analyzed. Negative feedback and responses to it are recorded and necessary measures are taken.
Staff participation: The most important element of our hotel’s management system is our employees.
Our employees know what they need to do in our management system and sustainability policies and practices. What our employees are required to do is defined in writing, communicated to them, and necessary training and guidance are provided regularly. Trainings on this subject are recorded.
Our employees take an active role in the development and continuous improvement of our management system and sustainability performance. We review and improve our system in line with the feedback received from our employees.
In line with our sustainability policies and management system, employees are provided with periodic training programs related to sustainability and work areas, on-the-job trainings, trainings required by legal regulations and guidance support, including orientation trainings. We implement annual training plans on Occupational Health and Safety trainings, hygiene trainings for kitchen/service/massage etc. personnel, water and energy conservation, chemical substance usage rules, fire protection, first aid, etc.
Our employees have free and open access to all our training materials.
Our hotel is committed to comply with the relevant provisions of the Labor Law No. 4857 and pays at least the minimum wage to the employee. Our hotel is also committed to comply with the Social Security and General Health Insurance Law No. 5510 and the Occupational Health and Safety Law No. 6331.
Our hotel has established a “Sustainability Team” to manage sustainability activities.
The task distribution of the Sustainability Team is given in Table-6.
4. Accessibility
Our hotel is committed to providing accessible tourism services for everyone within its means and informs its customers and stakeholders clearly and accurately about its level of accessibility through its website.
Our hotel is also committed to full compliance with legal regulations on accessibility and to continuous improvement in this regard.
We strive to make continuous improvements not only for the physically disabled, but also for our guests who cannot participate in tourism activities due to disabilities such as vision and hearing.
Our hotel regularly carries out maintenance and repair of accessibility arrangements and infrastructure and provides improvements when necessary. We also regularly inform our employees about accessibility.
5. Purchasing
Our purchasing policy includes policies for local, environmentally sensitive, fair trade and efficient purchasing.
Our sources of goods and services are monitored by our hotel. We hold periodic meetings with our suppliers. We check their sustainability certificates, information and documents.
Local purchasing: When purchasing goods and services, our hotel gives priority to local suppliers, provided that they are of high quality and reasonably priced. For this reason, it regularly audits its suppliers, updates the supplier list and informs its suppliers. The ratio of goods and services purchased from the local community is measured.
When purchasing goods and services, our hotel also prioritizes fair trade suppliers for imported products, provided that they are of good quality and reasonably priced.
Environmentally sensitive purchasing: Our hotel follows an environmentally sensitive policy in purchasing, emphasizing efficient purchasing, energy saving and water saving to reduce food and solid waste.
Our hotel gives priority to environmentally sensitive products (environmentally labeled products) in its purchases. If there are no environmentally labeled products in the product group to be purchased, it selects the relevant products from suppliers and manufacturers whose production and all other processes do not harm the environment.
Within this framework, our hotel prioritizes the selection of suppliers with sustainability certificates when making purchases. Sample certificates that can be sought in suppliers are ISO14001, ISO50001, ISO14064, ISO20400.
For wood, fish, paper and other foods, environmentally certified products (FSC, MSC, EU-EcoLabel, etc.) or products with traceable origin are preferred.
Threatened species and prohibited species (fish, trees, plants, game animals, etc.) are not purchased or used in our hotel.
The ratio of our purchases from environmentally certified, local producers and suppliers and fair trade suppliers to total purchases is measured.
Our hotel has targets for environmentally certified, local and fair trade purchasing. Within this framework, we aim to increase the ratio and number of local and fair trade suppliers in our purchases and we pay attention to this.
The supplier evaluation form is included in Table-7.
The list of approved suppliers is given in Table-8.
Efficient purchasing: Our purchasing policy favors reusable, returnable and recycled goods.
Our hotel also prioritizes bulk and bulk purchasing. In this way, fewer shipments are made to our hotel and less greenhouse gas emissions are produced.
Our main priority and preference is to avoid unnecessary and excessive plastic, nylon, paper, glass, wood packaging in the products coming to our hotel.
Disposable products and unnecessary packaging (especially plastic) are avoided in the purchase of consumables and boucle products. The purchase and use of consumables and disposable products are monitored and managed.
Table-9 is used to monitor single-use, plastic and packaged products.
6. Cultural Sustainability Policy
Presentation of cultural heritage: Our hotel respects the intellectual property rights of local people.
Authentic elements of traditional and contemporary local culture are utilized in our cuisine, design and decoration.
Artifacts: Our hotel does not buy, sell, trade or display historical and archaeological artifacts.
Promotion of sustainable local gastronomy: Our hotel prioritizes the promotion and consumption of local products. It introduces innovative and creative practices to ensure sustainability in gastronomy in all its activities.
7. Energy and Environment
Energy conservation: Our hotel has an energy conservation policy. The policy includes regular measurement, monitoring and reduction of energy consumption and the use of renewable energy.
Our hotel prioritizes the use of renewable energy as much as possible.
Our hotel groups energy consumption by energy type, and the energy consumption of different units is monitored.
The total energy used in our hotel is measured by type. The attached table is used for measurement.
The energy obtained by our hotel from renewable sources is monitored.
Table-10 is used for electricity consumption tracking.
Table-11 is used to monitor total energy use.
Our hotel identifies activities with high energy consumption, plans and implements corrective measures to reduce energy consumption in these areas and activities (thermal insulation systems, preference of low-consumption appliances with energy consumption class, use of LED bulbs instead of high energy consumption lighting such as incandescent, etc.). In addition, our hotel uses energy-efficient equipment.
Our hotel informs and trains its employees and stakeholders on energy saving.
8. Water Management and Waste Water
Our hotel has a water saving policy. Our policy includes regular measurement, monitoring and reduction of water consumption.
The water risk situation in the region where our hotel is located has been determined. For this purpose, the Water Risk Atlas prepared by the World Resources Institute is used. The link to the relevant website is available here.
Water risk was also evaluated in the risk analysis and a water management plan was prepared. This plan includes measurement and monitoring of water use, and targets and reports for reducing water consumption.
Due to the water use activities of our hotel, living creatures living in waters such as sea and lake are not harmed. Nevertheless, the possibility of harm to these creatures has been evaluated in the risk analysis and necessary precautions have been taken.
Our hotel complies with all legal requirements and regulations in the use of water.
Water comes from a legal and sustainable source. Our water comes from mains water or authorized well water.
We measure our water consumption. The total water used per guest or overnight stay is calculated and reported. The file attached to this document is used for measurement.
Table-12 is used to measure water consumption.
We have targets to reduce water consumption. To this end, our hotel plans and implements corrective measures. Water-saving equipment is used in our hotel. Our hotel uses good practices such as changing sheets and towels upon guest request.
Our hotel informs and guides its employees and stakeholders about water saving. Our hotel mobilizes all its means to ensure that waste water does not harm the environment.
For the disposal of waste water, the regulations determined by the local government are complied with. Legal requirements are complied with in this regard.
9. Food Waste and Solid Waste
Our hotel has a Solid Waste Management Plan. The plan includes regular measurement and monitoring of waste generation, waste reduction, reuse, recycling and waste disposal.
Table-13 is used for waste tracking.
Solid wastes are separated according to types such as food, recyclable, toxic/hazardous and organic, and recycling and reuse are considered while separating.
Our hotel regularly informs and guides its employees and stakeholders on waste management through various visual and communication materials.
Solid wastes separated according to their types in our hotel are collected by authorized and licensed companies.
Solid waste, including food waste, is measured by type. The amount of solid waste per guest or overnight stay is calculated and reported.
Our hotel has also identified activities and risk areas where solid waste generation is high. We plan and implement corrective measures to reduce food waste and waste.
It is aimed that solid waste disposal does not have a negative impact on the local population or the environment. Compliance with the “Zero Waste Regulation” legislation on solid waste management is ensured.