Adin Beach Hotel
Adin Beach Hotel Accommodation Features
| Accommodation Type: | Alcohol Free Ultra All Inclusive |
| Accommodation Description: | 07:00–10:30 Breakfast 12:30–14:30 Lunch 19:00–21:00 Dinner 23:00-01:00 Night snack 01:00–07:00 Mini breakfast buffet buffet . Tea coffee and fresh orange juice, juices for breakfast. All hot and cold drinks are served at lunch and dinner . Fresh fruit juices are paid for lunch and dinner . ALACARTE RESTAURANTS 19:00 – 21:30 Guests staying at least 7 days can use it once free of charge. A reservation should be made one day in advance . KAFE IRIS is open 24 hours a day. All hot and cold drinks are served . Fresh juices are served for a fee. KEYKUBAT SNACK 11:00 -17:00 snack, 11:00 – 16:00 pancake |
Adin Beach Hotel General Information
Adin Beach Hotel attracts attention with its seafront location. The facility has its own private sandy beach. The hotel has its own pier. You can have a pleasant holiday with 6 outdoor and 2 indoor swimming pools.
Established on an area of 27000 m2 , Adin Beach Hotel serves our guests with an alcohol-free ultra all-inclusive concept. The facility offers special services to its guests with 3 a la carte restaurants and 2 indoor restaurants.
You can relax and feel refreshed by taking advantage of the jacuzzi and massage services in the facility. The hotel is 105 km from Antalya Airport, 58 km from Gazipasa, 6 km from Konakli, 22 km from Alanya and 115 km from Antalya Center.
According to your needs, you can use the doctor, photographer, beauty salon, hairdresser, market, car rental services in the facility.
Location Information
| Distance to Airport: | Antalya HA 105 Km, GazipaşaHA58 Km | Installed Area: | 27000 m2 |
| Distance to City Center: | Konakli 6 Km, Alanya 22 Km, Antalya Center 115 Km | Beach: | Blue Flag Private Beach |
| Distance to the Sea: | Next to sea shore | Dock: | There is |
| Beach Length: | Sand Feature: | Annual |
Epidemic Disease Precautions
This facility has a “Healthy Tourism Certificate” issued by official authorities. *
- Safe Social Distance regulation in common areas
- Reduction of room capacity by 50%
- One occupied / one empty room arrangement
- Setting up a temporary quarantine area/room
- Appointing a manager to manage the Epidemic Disease process
- Preparation of daily inspection and checklists
- Preparation of re-opening protocol for closed areas
- Making regulations specifying social distancing
- Preparation of brochures about the measures taken for the guests
- Availability of disinfectant in public areas
- Food and Beverage to Support the Immune System
- Food Safety Inspection
- Safe Social Distance regulation in Eating and Drinking Areas
- Frequent disinfection of kitchen and eating and drinking areas
- Disinfection and control of kitchen equipment
- Use of protective equipment by kitchen staff
- Removal of vehicles such as tea and coffee in common areas or service by the attendant
- Making transparent protective curtains in the open buffet
- Temperature measurement of each guest with an electronic thermometer/thermal camera at the entrances
- Disinfection with Ozone and ULV Machines
- Periodic outdoor disinfection
- Periodic indoor disinfection
- Washing textile products at 90 degrees
- Use of cleaning products approved by the Ministry of Health
- Use of protective equipment approved by the Ministry of Health
- Increasing the hygiene and cleaning procedures of personnel
- Hand hygiene and cleaning product specifications
- Regular chlorine level control in pools
- Keeping disinfectant in common areas
- Providing masks to guests
- Daily monitoring and recording of room cleaning forms
- Supply of disposable cleaning materials in the room
- Corona Virus and precautions training for personnel
- Periodic health tests of personnel
- Use of gloves and masks by staff
- Follow-up of the arrival and departure records of the personnel
- Disinfecting the tools and equipment used by the staff
- Opening of game rooms, children’s club, amusement park and playground according to the epidemic health rules
- Opening of activity areas such as gym, fitness, Turkish bath, sauna according to the epidemic health rules
Additional Precautions Taken for Epidemic Disease
ISO 9001:2015 QUALITY MANAGEMENT SYSTEM CERTIFICATE
ISO 22000 FOOD SAFETY MANAGEMENT SYSTEM CERTIFICATE
ENVIRONMENTAL SENSITIVE ACCOMMODATION FACILITY CERTIFICATE (GREEN STAR CERTIFICATE)
BLUE FLAG
ORANGE FLAG
ISO 22000 FOOD SAFETY MANAGEMENT SYSTEM CERTIFICATE
ENVIRONMENTAL SENSITIVE ACCOMMODATION FACILITY CERTIFICATE (GREEN STAR CERTIFICATE)
BLUE FLAG
ORANGE FLAG
Hotel Features
Plant Capacity
371
Facility Construction
2015
Facility Renovation
2015
- A la Carte Restaurant (3 Pieces)
- Outdoor Pool (6 Pieces)
- Outdoor Restaurant
- Lift
- Physically Handicapped Room
- Photographer
- Beauty centre
- Airport Shuttle
- Indoor Pool (2 Pieces)
- Indoor Restaurant (2 Pieces)
- Conference
- Hairdresser
- Market
- Waterslide
- hashem
Free Activities
- Car park
- Wireless Internet
- Animation
- Darts
- disco
- fitness
- Bath
- Ping pong
- Sauna
- Waterslide
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