103
Area No. Criterion Points
228 Restaurant190 open 7 days per week 10 each, max.
20
M194
(min.1)
229 Dietary-kitchen 2
230 Regional kitchen195 4
V. Event Facilities (MICE)
Banquet options 231 Banquet options for at least 50 people196 2
232 Banquet options for at least 100 people
196 4
233 Banquet options for at least 250 people
196 8
Conference rooms 234 Conference room(s) of at least 36 m
2
to 100 m
2
, ceiling height of at
least 2.50 m 197
10
235 Conference room(s) larger than 100 m
2
, ceiling height of at least
2.75 m
197
15
236
Conference room(s) larger than 250 m
2
, ceiling height of at least
3.50 m
197
20
237 Group work rooms/break rooms198 2 per room,
238 Business centre
(separate office and available staff)
3
239 Conference service
198
(separate department, separate staff)
5
240 Conference office/typing pool
198 1
Equipment/
technology of
conference rooms
241
Sufficient power sockets adapted to the number of seats
198,
199 2
242 Daylight in the conference room and possibility to darken the
room
198, 199
3
243 Individually adjustable air conditioning of the conference rooms
198 3
VI. Leisure
194 Three-course menu with choice or “à la carte” or buffet for Lunch and Dinner.
195 The food offer features a significant part of regional/national specialities. The majority of used products is from the region.
196 The restaurant area is not included.
197 A conference room must have appropriate lighting, (with artificial light 200lux), a telephone, WIFI of appropriate capacity, a projector, a projection screen (appropriate ceiling
height and room size), two pin boards a flip chart, workshop material, a coat rack or locker, at least eight power sockets, an extension cable and power distribution.
198 Acceptance only if at least one of the criteria no. 234 – 236 is fulfilled.
199 Minimum criterion for every conference room.