Varna, on the Black Sea, May 14 (BTA) - With a more DIY
approach, increasingly more people have chosen to book their own
 holidays in the last few years, Margita Todorova, Operation,
Marketing and Sales Director at Albena AD, told BTA. Now that
bookings can be made even from mobile devices, a self-booked
holiday is seen as a way of being independent, especially by
young people, she said.

The Albena resort on the Black Sea has come up with various
offers to meet demand, said Todorova. The resort has started to
rely more on online marketing by ramping up the attractiveness
of its websites. Albena has some of the world's most
state-of-the-art booking systems, which ensure flexibility and
an increase in occupancy rates. Working without intermediaries
is a rather interesting option, said the expert.
  
The Albena Complex has long been offering more than sea and sun,
 accommodation and meals, said Todorova. Holidaymakers look for
a tailored experience, which takes an effort from the hosts.
Sport is one of Albena's drawing cards, with offers including a
football school, horse riding, stadiums and two underwater
diving training centres.

A post-COVID programme was developed this year for people who
have recovered at least 90 days earlier, said Todorova.
Pulmonologists and physiotherapists have designed the programme
for periods of six, 10, 14 or 21 days. It includes mud and
mineral water baths, terrain treatment, physical exercise,
breathing exercises, inhalations and a special diet for quicker
and better recovery.

Albena has worked hard to achieve a transition to a circular
economy, Todorova said. A comprehensive environmental management
 programme is in place: many hotels have solar panels, nearly
100 per cent of transport inside the resort is provided by
electric vehicles, water and energy saving and emission
reduction systems are used. Waste management is another
priority, with restaurants starting to use food waste for
electricity generation this year.

About 50 per cent of the products used in meal preparation come
from the resort's own farms for fruits, vegetables, cereals, a
snail farm and a free-grazing herd of 320 Scottish cattle. Chefs
 tailor menus to the country of origin of the holidaymakers in
their hotel. At least two themed dinners are offered, one of
which showcases Bulgarian cuisine. NV/DD