Türkiye Turizmi Sözlü Tarih Araştırması
Antalya’nın ilk 5 yıldızlı oteli olan ve 38 yıl hizmet verdikten sonra 2013’te kapatılıp, yıkılan Divan Talya, Divan Hotels bünyesinde yeniden inşa edildi. Peki, Divan ANtalya, ismini nasıl aldı?

FROM TURKISH TOURISM HISTORY: EGGS WERE EXTRA

Is it possible? Dead. Before Antalya met mass tourism, the things offered in hotels were so valuable that even eggs were extra.

From the Tourism History of Turkey: Even Eggs are Extra

So says experienced tourism person Ahmet Barut. He is one of the valuable people who created Barut Hotesl, which has dozens of hotels today. In his memories of the 1970s, this story that the All Inclusive world today cannot understand is as follows:

 “…..as I said, the expectation of the customer, the tourist was smaller, here is the tiny plate we gave for breakfast. I always say the same things. Even the egg was extra. Now that sounds so funny. In other words, you cannot think that boiled eggs are extra in a three-star or four-star hotel. Of course it was then. We were giving away this little thing, the size of a matchbox of feta cheese, four olives, tomatoes, cucumbers, whatever would fit on a plate. There were times when the egg was everything extra. It’s not like that now, everything is inclusive, blah blah blah, but I think the important thing is continuity. I think the periods when you can provide continuity are the most profitable periods.”

Who is Ahmet BARUT?

ahmetbarutfotoBorn in 1963 in Antalya, he completed his primary, secondary and high school education in Antalya. He spent his childhood and youth in Antalya. Later, she graduated from Istanbul University, Department of Foreign Language Education in 1987 as an English teacher. In 1987, he started to work at Cennet Hotel (owned by his father Ali Barut) in Antalya/Manavgat. He was the president of the Turkish Hoteliers Federation (TÜROFED). He is still a member of Barut Hotels Board of Directors and lives in Antalya.

(Source: Turkish Tourism Oral History Research Interview Texts, Volume 1. Project Coordinator and Editor Prof. Dr. Nazmi KOZAK)