Yol Tarifi


  • Written information regarding COVID-19 measures and practices is provided at the reception of guests.

  • Visual information regarding the rules applied/to be followed and social distances are provided in places where guests and staff can easily see them throughout the facility.

  • Necessary measures regarding social distance are taken, markings are made and more than the capacity according to the plan is not accepted.

  • Disinfection carpets (mats) and hand disinfection opportunities are provided.

  • Personal protective equipment such as masks and gloves are available to be given to guests upon request.

  • Hand disinfectant or antiseptic is available at the entrances of general use areas and general customer toilets, as well as in different parts of the wide general use areas.

  • In case of open buffet application, plexiglass or similar barrier is made to prevent guest access to the guest side of the open buffet, and the service is provided by the kitchen staff.

  • Regular health checks of the personnel are carried out.

  • Appropriate protective equipment is provided to staff and guests where necessary. (mask, surgical mask, gloves, visor, hand disinfection, etc.) opportunity is provided.

  • Daily cleaning and hygiene of personnel clothes are provided.

  • When the guest stay is over, all kinds of surfaces that can be touched by hand, telephone, remote control, water heater, door-window handles, etc. When the guest's stay ends, the equipment is cleaned with disinfectant products.

  • Cleaning and hygiene of the kitchen and related areas, all kinds of hardware and equipment used in the kitchen, counters and storage areas are ensured regularly.

  • Service materials are washed in the dishwasher. ( Including Bars, Snack Bars.)

  • The cleaning and hygiene of the pool and its surroundings is ensured to the maximum extent.

  • Chlorine level is provided by periodic measurements in open pools in accordance with the relevant specifications.

  • All our staff are given coronavirus training.

  • Our rooms are ventilated for at least 12 hours.

  • Periodically open area disinfection is carried out.

  • Periodic indoor disinfection is carried out.

  • Textile products are washed at 90 degrees.

  • Warehouse and food safety inspection is carried out.