HEKİM YAPI ENDÜSTRİSİ SANAYİ VE TİCARET A.Ş., which is a HEKİM HOLDİNG environment. In 2001, Mr. Dr. It was installed by Öner HEKİM with the normal facade cladding material. The completion of the studies is aimed to be the most advanced fibercement board in the world. It was built in 2001, and production can be started with full capacity.In 2007, the establishment of the second production facility production line started to increase production capacity and this new facility started production with full capacity in September 2008. HEK YAPI, which owns both production lines with its own project plan and a modern facility, has a total fibercement production of 80,000 m³ with two production lines established in a 20,000 m² closed area on Adapazarı. As of 2013, Hekim Yapı approached its 3rd Fibercement facility investment, and it was put into practice as of 2014 and started production that will last for 125,000 m3 years.There are still three main product groups in the fibercement product of HEKİM YAPI. These; Large-scale fibercement boards under the HEKİMBOARD brand, fibercement boards produced with the TÜRKSID brand market, and FIBERCEMENTLAM boards covered with packaging or PET-based foil. HEKİM YAPI, which is a new era in the construction sector with the production of fibercements with many superior properties, is made from the first autoclave board fibercement board coating.

Grand Hotel, which is one of the Istanbul Avcılar Safe Certified hotels, is located in an area of ​​​​10 centers on average at the Tüyap Fair Center Cnr Expo exhibition center and in a region of 5 regions to the Avcilar center. One of the most decent hotels among Istanbul Avcılar Tourism is Grand Avcılar Hotel D-100 North and Grand Avcılar. The hotel is located on the D-100 North side road. It is very easy to reach our hotel by bus or public transportation.

I served as a mercenary in the Turkish armed forces.

Taking the drink order from the guest, preparing and serving the guest in the bar section, and also if the food is served, covering the table, cleaning the bar supplies and transferring the shift.

Breakfast, lunch and dinner, open buffet, cleaning of the restaurant's materials, distribution of mail and serving food and beverage to customers.