Accommodation
The guest will stay in the lush tropical atmosphere on the hillside looking over to the private beach. From the several types of secluded suites, cottages and villa with the area of 72 – 189 sq.m., the guest can enjoy and chilling out with the ocean view from the spacious terrace of every rooms.
Food & Banquet
The guest can enjoy the healthy dietary menus at our outlets, including the traditionally authentic Thai food at Chef Chom restaurant, European and Thai-fusion dishes with homemade-style at Po-lad restaurant and fine dining experience with cozy atmosphere at Butler restaurant.
The private dining on the beach or in the villa for special occasion and banquet for private group or wedding reception on the beach can be set upon booking with assistance by our professional organizer team.
Activity
The guest who loves outdoor activity can enjoy water sport around our beach, including kayak boat, catamaran boat, windsurf, paddle board and snorkeling to see the soft coral near rock reef beside our beach with complementary equipment. Apart from water sport, the guest can enjoy other recreation activities, including yoga class, gym and tennis. The private class can be set up upon request.
For non-sport activity, we have Thai cooking class, fruit carving and organic garden visit to see the source of our organic raw material and our environmental management practice.
The activities outside the hotel in Samui comprise visiting beaches, temples, local museum, local markets, weekly walking street market, and boat trip around the island.
See more: www.tongsaibay.co.th
Responsibility
Environmental management practice
Since 2002, our Green Project has been established with the environmental and social sustainability procedure, consisting of 7 principles as follows:-
(1) Animal and plant care;
(2) Waste management & minimization;
(3) Energy management & conservation;
(4) Water & wastewater management;
(5) Air pollution reduction, including greenhouse gases, and noise pollution reduction;
(6) Reduction of chemical use; and
(7) Raising sustainability awareness among stakeholders, i.e. staff, guest, local community, supplier.
To deploy those 7 principles to day-to-day operation, they have been defined in the operational practice of each department according to their job function, developed as standard operating procedures and included in company rule as reference for all staff. Communication of those principles through HR acknowledgement program, new staff orientation and refreshment training is routinely conducted as well as posting on board at public areas. The activity to raise environmental awareness from staff is also routinely conducted, such as monthly waste segregation, beach cleaning, etc.
Social Contribution
We do participate the local activity if we have chance to do especially for environmental awareness raising, such as beach cleaning beside hotel’s property, Children Day activity to provide the educational game and material about environmental stuffs, being the mentor for local primary school for waste segregation, etc. Also, we have supported the annual scholarship to local secondary schools Koh Samui school and Theeparaj for the students who have the good record but outreach for over 20 years.
We hire local employee as the major portion. Approximately 20% of our employee is Samui people and 40% has their home town onshore in the region. The local people is the first consideration in our hiring process.
Business Case
Apart from the impression of our service, the guest also loves our lush atmosphere and our environmental management practice. Over 60% of our guest is repeating guest. We also have green booking from the new guest who knows us from the website and reviews and select us because of our environmental caring practice and becomes the repeating guest then.
In financial and economical view, the environmental management practice not only help to improve and maintain the marketability, but also help to reduce operational cost, such as use/consume as necessary, eliminate the use of extravagant material which will become waste. As we include the concept of reduce/reuse/recycle since designing stage, and selection and sourcing of equipment and raw materials, we can reduce consuming resources and generating wastes from our service, of course. The energy saving device and water saving equipment are selected to be installed in our property. The reusable/washable stuff is used and no extravagant material are served, such as use cloth napkin, use bulk ceramic ware to serve sugar at the restaurant (no single packet served), no paper doily set up on table which will be waste once the guests finish their meal, use bulk refillable container for room amenities (no disposable toiletries), etc. We also make compost from food waste and scrap from plant trimming from garden for using in our organic garden and use treated wastewater from our wastewater treatment unit for watering in the garden.
Environmental management practice
Since 2002, our Green Project has been established with the environmental and social sustainability procedure, consisting of 7 principles as follows:-
(1) Animal and plant care;
(2) Waste management & minimization;
(3) Energy management & conservation;
(4) Water & wastewater management;
(5) Air pollution reduction, including greenhouse gases, and noise pollution reduction;
(6) Reduction of chemical use; and
(7) Raising sustainability awareness among stakeholders, i.e. staff, guest, local community, supplier.
To deploy those 7 principles to day-to-day operation, they have been defined in the operational practice of each department according to their job function, developed as standard operating procedures and included in company rule as reference for all staff. Communication of those principles through HR acknowledgement program, new staff orientation and refreshment training is routinely conducted as well as posting on board at public areas. The activity to raise environmental awareness from staff is also routinely conducted, such as monthly waste segregation, beach cleaning, etc.
Social Contribution
We do participate the local activity if we have chance to do especially for environmental awareness raising, such as beach cleaning beside hotel’s property, Children Day activity to provide the educational game and material about environmental stuffs, being the mentor for local primary school for waste segregation, etc. Also, we have supported the annual scholarship to local secondary schools Koh Samui school and Theeparaj for the students who have the good record but outreach for over 20 years.
We hire local employee as the major portion. Approximately 20% of our employee is Samui people and 40% has their home town onshore in the region. The local people is the first consideration in our hiring process.
Business Case
Apart from the impression of our service, the guest also loves our lush atmosphere and our environmental management practice. Over 60% of our guest is repeating guest. We also have green booking from the new guest who knows us from the website and reviews and select us because of our environmental caring practice and becomes the repeating guest then.
In financial and economical view, the environmental management practice not only help to improve and maintain the marketability, but also help to reduce operational cost, such as use/consume as necessary, eliminate the use of extravagant material which will become waste. As we include the concept of reduce/reuse/recycle since designing stage, and selection and sourcing of equipment and raw materials, we can reduce consuming resources and generating wastes from our service, of course. The energy saving device and water saving equipment are selected to be installed in our property. The reusable/washable stuff is used and no extravagant material are served, such as use cloth napkin, use bulk ceramic ware to serve sugar at the restaurant (no single packet served), no paper doily set up on table which will be waste once the guests finish their meal, use bulk refillable container for room amenities (no disposable toiletries), etc. We also make compost from food waste and scrap from plant trimming from garden for using in our organic garden and use treated wastewater from our wastewater treatment unit for watering in the garden.
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