Five-star luxury meets up-to-date t

Five-star luxury meets up-to-date technology
The five-star Merrion Hotel, which has just opened, is the result of considerable
research into customer requirements and nearly two years‟ work converting four large eighteenth-century houses in Dublin. Creating a new hotel in this way has allowed the lastest technology to be installed. This has been done for the benefit of staff and guests alike.
At the Merrion, General Manager Peter MacCann expects his staff to know the guests by name.However, for details of his guests‟preferences, he relies on the hotel‟s
computer system. It can deal with return clients in the extra-special way that is appropriate to a five-star hotel.
Though the system cost 250,000 to install, it will pay for itself over time, according to MacCann. He praises its efficiency and talks enthusiastically of the facilities it offers. For example, a guest who requests certain music CDs during a first stay will find those same CDs ready for him on a return visit. This is thanks to the guest-history facility which allows staff to key in any number of preferences.
Hotel guests the world over frequently complain about room temperature. Another hi-tech system controls this essential area of comfort. Guests have the opportunity to change the temperature themselves within three degrees either side of the normal 18C but, in addition, each individual room can be adjusted by any amount between 14C and 25C at the front desk.
For guests, though, it is the other technology offered in their rooms which is most likely to find favour. This is particularly true for the business user, and MacCann estimates that up to sixty-five percent of his business will come from this part of the market. To provide the best service for such needs, the hotel has taken the traditional business centre and put it into individual bedrooms. Each one has three phones, two phones lines, a fax machine that doubles as a photocopier and printer, and a video-conferencing facility.
Technology changes so quickly these days that the hotels has had to try to forecast possible improvements. Extra cables have been laid to handle whatever scientific advances may occur. The television are rented rather than bought, so they can replaced with more up-to-date models at any time. DVD recorders can also be upgraded when necessary.
Despite the presence of all this very up-to-the-minute equipment in the rooms, MacCann says they have tried had not to make guests feel threatened by the technology. The one hundred and forty-five bedrooms, large and well-furnished are both comfortable and welcoming. There are, of course, a swimming pool and gym, six conference rooms, two bars and two restaurants, and a beautiful garden at the heart of it all.
As at all luxury hotels, the food that is offered to guests must be excellent. Chef Patrick Guilbaud‟s Dublin restaurant already had two Michelin stars when he agreed to move his restaurant business to the Merrion. Being part of the hotel site has huge benefits both for him a the hotel itself. He has been able to design a new kitchen and take it into the modern age. There are better parking facilities than at the previous address, too. From the hotel‟s side, they are able to offer a popular and successful place to eat, with no financial risks attached. Aided by technology and a highly capable staff, the Merrion looks likely to succeed.

Kết quả (Việt) 1:

5-sao sang trọng đáp ứng công nghệ thông tin mới nhất Năm sao Merrion Hotel, vừa mở, là kết quả đáng kểnghiên cứu yêu cầu khách hàng và gần hai years‟ công việc chuyển đổi bốn lớn thế kỷ XVIII-nhà ở Dublin. Tạo một khách sạn mới theo cách này đã cho phép các mới nhất công nghệ phải được cài đặt. Điều này đã được thực hiện vì lợi ích của nhân viên và khách hàng như nhau. Tại Merrion, tổng giám đốc Peter MacCann hy vọng nhân viên của mình để biết khách hàng theo tên. Tuy nhiên, chi tiết về guests‟preferences của mình, ông dựa trên các hotel‟sHệ thống máy tính. Nó có thể đối phó với khách hàng trả lại theo cách đặc biệt đặc biệt thích hợp cho một khách sạn năm sao. Mặc dù hệ thống chi phí 250.000 để cài đặt, nó sẽ trả tiền cho chính nó theo thời gian, theo MacCann. Ông ca ngợi hiệu quả của nó và nói chuyện nhiệt tình của các cơ sở đó cung cấp. Ví dụ, một vị khách đã yêu cầu một số đĩa CD nhạc trong một kỳ nghỉ đầu tiên sẽ tìm thấy những đĩa CD cùng đã sẵn sàng cho anh ta một chuyến viếng thăm trở lại. Điều này là nhờ cơ sở lịch sử đánh cho phép nhân viên để chìa khóa trong bất kỳ số nào của sở thích. Khách sạn khách trên thế giới hơn thường xuyên phàn nàn về nhiệt độ phòng. Hệ thống công nghệ cao khác kiểm soát khu vực này cần thiết của sự thoải mái. Du khách có cơ hội để thay đổi nhiệt độ của mình trong vòng ba độ hai bên bình thường 18C, nhưng ngoài ra, mỗi phòng cá nhân có thể được điều chỉnh bằng bất kỳ số tiền giữa 14C và 25C tại quầy lễ tân. For guests, though, it is the other technology offered in their rooms which is most likely to find favour. This is particularly true for the business user, and MacCann estimates that up to sixty-five percent of his business will come from this part of the market. To provide the best service for such needs, the hotel has taken the traditional business centre and put it into individual bedrooms. Each one has three phones, two phones lines, a fax machine that doubles as a photocopier and printer, and a video-conferencing facility. Technology changes so quickly these days that the hotels has had to try to forecast possible improvements. Extra cables have been laid to handle whatever scientific advances may occur. The television are rented rather than bought, so they can replaced with more up-to-date models at any time. DVD recorders can also be upgraded when necessary. Despite the presence of all this very up-to-the-minute equipment in the rooms, MacCann says they have tried had not to make guests feel threatened by the technology. The one hundred and forty-five bedrooms, large and well-furnished are both comfortable and welcoming. There are, of course, a swimming pool and gym, six conference rooms, two bars and two restaurants, and a beautiful garden at the heart of it all. As at all luxury hotels, the food that is offered to guests must be excellent. Chef Patrick Guilbaud‟s Dublin restaurant already had two Michelin stars when he agreed to move his restaurant business to the Merrion. Being part of the hotel site has huge benefits both for him a the hotel itself. He has been able to design a new kitchen and take it into the modern age. There are better parking facilities than at the previous address, too. From the hotel‟s side, they are able to offer a popular and successful place to eat, with no financial risks attached. Aided by technology and a highly capable staff, the Merrion looks likely to succeed.