Minibars:
A mini-fridge-bar is a small, private refrigerator placed in hotel room to contain alcoholic or non-alcoholic beverages. It is found in high-priced hotel rooms. Its size varies but mostly it is not more than 5.5 cubic feet. The room's guests can take an alcoholic or non-alcoholic beverage or snack at any time during their stay and they pay bill of these items after they leave the hotel.
The bar is loaded mostly with small bottles of alcoholic beverages, juice, and soft drinks. It also includes non-food items such as candy, cookies and crackers. Some hotels offer non-food items, such as socks and toiletries. Prices are very high as compared to similar items purchased from a store, because immediate access is being availed by the guest. …show more content…
Choice of minibars depends upon hotels expected financial performance which is based on such factors such as size of hotel, hourly labor rate and occupancy to determine which technology is best suited for a particular property.
Traditional: These include minibars which do not have any sensing or detecting technology.
Semi-Automated: Door opening of Semi-automated minibars is detected at central minibars computer. On average, 50 % of guests open up their minibar, so this type of technology saves up to 40 % of labor.
Fully-Automated minibars: This type of minibar presents highest level of control with on-line, real-time posting of charges. High quality infrared technology is used to sense all products. This type of technology provides up to 60 % of labor saving. This technology is widely used in world class hotels.
Problems related to minibars
Minibars come in various sizes, shapes and designs. Many of the problems faced by travelers are logical and they need to be addressed. One of the major problem is size of minibar to fulfil need of more than two travelers or guests specifically in …show more content…
Automated minibars: A minibar system should be fully automated to monitor consumption of the food items. This feature makes hotel staff involvement to be at its minimum level to increase its efficiency as there have been a lot of billing complaints related with it. Every second customer of Clift Hotel made a complaint of being heavily charged of minibar items while they never even saw it in room. E-field sensing technology is the most feasible technology to be used for this purpose. With every food item consumed by the guest, e-field sensors should report this change to the central billing department.
7. Noiseless minibars: One of the top complaint from hotel guests is noise which comes from minibars. This noise interferes with the guests to study, relax or sleep. This noise is especially disturbing for the guests who are ill or guests with small children. Although a new generation of minibars promises to have a fully silent operation still this feature needs to be checked for the guest’s
A mini-fridge-bar is a small, private refrigerator placed in hotel room to contain alcoholic or non-alcoholic beverages. It is found in high-priced hotel rooms. Its size varies but mostly it is not more than 5.5 cubic feet. The room's guests can take an alcoholic or non-alcoholic beverage or snack at any time during their stay and they pay bill of these items after they leave the hotel.
The bar is loaded mostly with small bottles of alcoholic beverages, juice, and soft drinks. It also includes non-food items such as candy, cookies and crackers. Some hotels offer non-food items, such as socks and toiletries. Prices are very high as compared to similar items purchased from a store, because immediate access is being availed by the guest. …show more content…
Choice of minibars depends upon hotels expected financial performance which is based on such factors such as size of hotel, hourly labor rate and occupancy to determine which technology is best suited for a particular property.
Traditional: These include minibars which do not have any sensing or detecting technology.
Semi-Automated: Door opening of Semi-automated minibars is detected at central minibars computer. On average, 50 % of guests open up their minibar, so this type of technology saves up to 40 % of labor.
Fully-Automated minibars: This type of minibar presents highest level of control with on-line, real-time posting of charges. High quality infrared technology is used to sense all products. This type of technology provides up to 60 % of labor saving. This technology is widely used in world class hotels.
Problems related to minibars
Minibars come in various sizes, shapes and designs. Many of the problems faced by travelers are logical and they need to be addressed. One of the major problem is size of minibar to fulfil need of more than two travelers or guests specifically in …show more content…
Automated minibars: A minibar system should be fully automated to monitor consumption of the food items. This feature makes hotel staff involvement to be at its minimum level to increase its efficiency as there have been a lot of billing complaints related with it. Every second customer of Clift Hotel made a complaint of being heavily charged of minibar items while they never even saw it in room. E-field sensing technology is the most feasible technology to be used for this purpose. With every food item consumed by the guest, e-field sensors should report this change to the central billing department.
7. Noiseless minibars: One of the top complaint from hotel guests is noise which comes from minibars. This noise interferes with the guests to study, relax or sleep. This noise is especially disturbing for the guests who are ill or guests with small children. Although a new generation of minibars promises to have a fully silent operation still this feature needs to be checked for the guest’s