Sustainable Tourism: Policies And Studies

Sirkeci Group's Regional Sustainable Tourism Policy

In short, the term "Sustainable Tourism" is an understanding of tourism which involves being respectful and attentive to the environment, people, and local culture. Sustainable Tourism aims to ensure that developments in the destination bring a positive experience to the local community, local business, and the visitors. Sustainable Tourism can be classified with 5 main dimensions:

Environment - Green Hotel Management

Neorion Hotel:

Hotel Hot Water is generated by heat as a byproduct of the air-conditioning system while cooling the air. This air-conditioning system was designed specifically for this purpose.
A large portion of the hotel's lighting is provided by LED (light emitting diode) light bulbs which have much smaller power consumption ratios than traditional tungsten or fluorescent bulbs.
There is special faucet system which prevents excessive water consumption.
In our hotels, depending on the environmental sensitivity of our guests, bed sheets and towels can be cleaned every other day, by request.
In our hotels we use special detergents for minimal damage to the environment. .

Cultural Heritage Protection and Respect

Sirkeci Konak and Neorion Hotels organize free local cultural activities for the guests such as local wine tasting, market visits, local cooking lessons, raki and appetizer manners.

Neorion Hotel:

The port of ancient Byzantium inspired the hotel's name. Exterior architecture is inspired by the motif of the Republican period.
Headboards in the rooms are decorated art by painters who have visited Istanbul during the Ottoman era.
There are local snacks served each day in the guest room, Inspired by the diverse palate of different regional minority groups.
The hotel has a collection of Anatolian Civilizations Museum piece replicas.
There is a 24-hour appetizer tasting section in the hotel's living room.
Hotel restaurants utilize a unique menu based on extensive research of rich local flavors.
Breakfasts are prepared with devotion to local influences and ancient traditions.
Our hosts are happy to provide children with a coloring book of historical centers of Istanbul as a gift.

100% Guest Satisfaction

In all our hotels, a 100% guest satisfaction policy endures across the board. All staff are aware of their responsibility and authority over this policy. Aiming at a positive guest experience in hotels, each service is planned on the basis of needs and desires of the guests.
All services have emerged with real customer feedback, tested and proved.
There is a guest relation team in all of our hotels.
During our guests' stay, the guest relations team pays attention any needs and problems of the guests, which may include but are not limited to,tourist information, alternative local tourist attractions, emergency health need, childcare, and so on.
Our guests are welcomed with a letter in their rooms written by our hotels' owner Faruk Boyac� and include his mobile phone number.
Tea Time, served at 17:00 in Sirkeci Konak and Neorion Hotels, enables guests and hosts to come together, chat, and relax over tea and simit (Turkish sesame bagels)
We use a simple table instead of the traditional reception desk to avoid any barrier between our guests and staff.

Sustainable Personnel Approach

Our personnel attend regular training classes in order to improve their qualifications.
Our personnel regularly partake in educational film screenings about Istanbul.
All of our employees are registered with the Social Security institution.
Intense brainstorming sessions with the participation of all staff, especially Guest Relations department members, are held regularly in order to improve, maintain, and expand the guest experience.

Social Responsibility Projects

Member and Head of Sirkeci Survival and Protection Association.
Member and Head of Hocapasa Protection and Development Association.
Workshops on Sustainable Tourism with Bogazici University.

Membership in Organizations

TUI Travelife Sustainable Tourism Programi www.travelife.eu
Sustainable Travel International www.sustainabletravelinternational.org

Some Details Related to
Our Works on Sustainable Tourism

Sirkeci Survival and Protection Association

The most important objective of this association is to develop the Sirkeci Area as a local value without disturbing its rich and diverse texture.
Our hotel owner "Faruk Boyac�" serves as president of the Association.
Regular meetings are held to develop future projects in the perspective of the needs of the local artisan community and small business owners.

Hocapasa Protection and Development Association

Hocapasa is a local culture hot spot hosting restaurants and cafes. Local artisans, business men, and retirees flock here for traditional lunchtime dishes. Local favorites such as K�fte (grilled meat balls), Steamed anchovy, Cag Kebabi, and other Anatolian flavors abound. This local street is a must-see location for visitors, but necessarily must be protected for it's unique character.

Neorion Hotel – Respect to the Anatolian Cultures

From the name, to the staff, and even the decor Neorion Hotel is special. Our objective is to show our gratitude that we, as new heritage owners, are aware of the cultural legacy which must be protected and sustained. Our hotel is inspired by different periods of history which include:

Exterior architecture of the building based on early Turkish Republic style.
Collection of antique replicas belonging to Anatolian Civilizations.
Each room has an individual print of a painting created by various visitors throughout history to the city of Istanbul.
Daily open buffet serving traditional Anatolian appetizers.

Sirkeci Konak – A project of hospitality

"Konak" is a Turkish word meaning "Mansion"," though its implications reach much deeper. A "konak" was a symbol of prosperity for the Ottoman and Turkish Republic peoples. Sirkeci Konak Hotel services are carefully measured to promote the feeling of comfort associated with this idea

Living Cultural Values in the Menus

We have learned a lot while preparing Pasazade and Neyzade restaurant's menus. Because we wanted to show our visitors that Ottoman-Istanbul-Turkish cuisine does not consist of only a few kebabs and desserts. We attentively sampled a wide selection of dishes from various origins. When you peruse our menus, you will encounter a variety of rare and delicious dishes. our executive chefs blend Ottoman Anatolia cuisine and modern eating habits. Aromatic and succulent flavors are the result of this intense process.

Local Cultural Events

As much as we can, we try for our guest to live new experiences. For this reason, we are organizing special cultural activities. These activities currently include;

Local Wine Tasting
Cooking Classes
Short trip to the Golden Horn Local Market visits

Each events is designed for our visitors to get the most of Turkish local life and culture.

Our Guest Perception

We avoid referring to our guests as "M��teri," or "Customer." Instead the word "Misafir," or "Guest" is used. Because the word "Misafir" denotes traditional/religious heritage in Anatolian-Turkish Culture and the meaning is lost just using the word "guest". All the :Misafir" are "Guest of God" in the Anatolian way of thinking. The choice bit of meal, best room, and the most comforts are offered to them without the expectation of immediate recompenses. If you visit just one Anatolian home, you will be able to experience this splendid tradition and you will be hosted as a part of the family. Our guests will be hosted as would family members by home owners. Our guests will be hosted as family members by home owners.