The Byabarra

Adhere to The Food Authority requirements for allergy management in food preparation

Advise tour guides of the access needs of guests at the time of booking (includes pick up and drop off requirements)

Ask all visitors if there are any specific needs to be met

Caters for people who use a wheelchair.

Caters for people with allergies and intolerances.

Caters for people with high support needs who travel with a support person

Have a step free main entrance to the building and/or reception area (includes ramps or slopes with a maximum gradient of 1:14, otherwise are too steep for wheelchairs)

Have a wheelchair accessible toilet / shower and change room

Have doorways which are easy to open and have lever handles (doorways 850mm or wider when open and not heavy)

Have step free access to restaurant, lounge and bar

Have step free access to the conference or function room

Have step free outdoor pathways (includes picnic areas, barbecues and shelters)

Modify your cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc)

Offer a range of contact methods for receiving complaints

Offer multiple options for booking - web, email, phone

Train your staff in communicating with people with learning or behavioural challenges

Train your staff in disability awareness

Train your staff to respond to allergic reactions

Use Plain English / easy read signage and information (includes menus and emergency information)

Welcomes and assists people who have challenges with learning, communication, understanding and behaviour. (includes people with autism, intellectual disability, Down syndrome, acquired brain injury (ABI), dyslexia and dementia)