Ahmet Yılmaz Yavuz

Sandıklı Thermal Park Resort SPA & Convention Center Hotel General Manager

Ahmet Yılmaz Yavuz, General Manager of Sandıklı Thermal Park Resort Hotel, was born on 25.07.1973 in Afyonkarahisar.
He completed his primary and secondary education in Afyonkarahisar. He completed his high school education by studying at Afyonkarahisar Technical High School, Department of Machinery.
After his education, he chose the tourism sector and decided to develop himself in this direction, and started in 1992 as a bellboy in Oruçoğlu, the first thermal tourism hotel in Afyonkarahisar. Since he always strives to learn and produce throughout his working life, he has been working in this sector for a total of 30 years as a Receptionist, Front Office Chief, Front Office Manager, Sales Marketing Manager and General Manager.
He founded the SANHÜSADER (Sandıklı Hüdai Thermal Health Tourism Development and Promotion Association) association in order to develop thermal and health tourism in the sectoral sense and he is the chairman of the association himself.
In addition, he is a TURDER (Tourism Professionals Association) Board Member, ZAFTODER (Zafer Touristic Hoteliers and Operators Association) Board Member, Sandıklı City Council Member, Polen Tour Agency General Directorate, TÜRSAB Dumlupınar Regional Representative Board Member, Sandıklı Vocational School Advisory Board Member, He also works as a Member of the Advisory Board of Afyon Kocatepe University, Faculty of Tourism.
 


Event Programme Sessions

What Businesses Gain Through Food-Friendly Tourism

  • Enjoy and Do Not Waste: Food-Friendly Tourism
  • Performance Indicators of Climate-Friendly Tourism
  • Zero Waste Empowering Criteria – Facilities that support production by women or those which self-produce
  • When Local Producers (who might also be Female Producers) are supported – Local Production affects the scoring when an audit takes place, if applicable.
  • Environmental Impact: Carbon Footprint - Adoption of Zero Waste Criteria in the Industry
  • Calculating the Carbon Footprint of Businesses and Taking Remedial Actions
  • Sustainability and Eco Labels in Tourism
  • How Do Businesses Working with Sustainable Producers Differentiate within the Sector?
  • Why Do the Consumers Prefer “Zero Waste” Facilities?
    • Because Orange Flag Means Better Quality
    • It reduces Food Waste by at least 30% while increasing Quality, Reliability, and Revenues by a minimum of 30%.
    • Why not aim an increase of 70%? This is our responsibility

Thursday 10 February 13:00 - 14:00 Room 1

Add to calendar 02/10/2022 13:00 02/10/2022 14:00 What Businesses Gain Through Food-Friendly Tourism
  • Enjoy and Do Not Waste: Food-Friendly Tourism
  • Performance Indicators of Climate-Friendly Tourism
  • Zero Waste Empowering Criteria – Facilities that support production by women or those which self-produce
  • When Local Producers (who might also be Female Producers) are supported – Local Production affects the scoring when an audit takes place, if applicable.
  • Environmental Impact: Carbon Footprint - Adoption of Zero Waste Criteria in the Industry
  • Calculating the Carbon Footprint of Businesses and Taking Remedial Actions
  • Sustainability and Eco Labels in Tourism
  • How Do Businesses Working with Sustainable Producers Differentiate within the Sector?
  • Why Do the Consumers Prefer “Zero Waste” Facilities?
    • Because Orange Flag Means Better Quality
    • It reduces Food Waste by at least 30% while increasing Quality, Reliability, and Revenues by a minimum of 30%.
    • Why not aim an increase of 70%? This is our responsibility
Conference Stage, Hall 2