Cvent Supplier Network

Baur au Lac

Talstrasse 1, Zuerich, Suiza, 8001

Detalles de la sede

CadenaIndependent / Other
MarcaIndependent
Construido en1844
Renovado en2024
Espacio de reunión total3692 pies cuad.
Habitaciones para huéspedes119
Tipo de sedeHotel

Calificaciones de la industria

AAA
DEHOGA(Deutscher Hotel- und Gaststättenverband)
Forbes Travel Guide
Hotelleriesuisse

Galardones

Industry awards
#1 Best Hotel in Europe Conde Nast Travelers Reader's Choice Award 2019

Amenidades

Características de la habitación y servicios para huéspedes
  • Acceso a Internet
  • Casillero de mensajes grabados
  • Maletero
  • Servicio de concierge
  • Servicio de lavandería
  • Servicio de mucama
  • Vistas (a la ciudad)
  • Vistas (a la montaña)
  • Vistas (al jardín)
  • Vistas (al mar o al agua)
Instalaciones
  • Con acceso para personas en sillas de ruedas
  • Espacio (al aire libre)
  • Espacio (privado)
  • Estadía extendida
  • Permite las mascotas
  • Restaurante en el sitio
  • Servicio de banquete en el sitio
  • Tienda de regalos en el sitio

Salas de reunión

Espacio de reunión total
3692 pies cuadrados
Sala más grande
2217,4 pies cuadrados
Espacio (privado)
Disponible
Salas de reunión
7
Segunda sala más grande
1474,7 pies cuadrados
Espacio (al aire libre)
Disponible
Explore las salas de reuniones
Explore las salas de reuniones
Encuentre la sala perfecta, con gráficos de disposición y planos de planta interactivos en 3D.

Espacio de reunión

Nombre
Tamaño de sala
Altura del techo
Capacidad máx.
En forma de U
En mesas circulares
En mesitas de cóctel circulares
Teatro
Salón de clase
Sala de reuniones
Semicírculos crecientes (Cabaret)
Salon I
947,2 pies cuadrados
35,1 x 26,9 pies cuad.
10,7 pies
80
24
50
80
50
24
26
-
Salon II
398,3 pies cuadrados
26,9 x 14,8 pies cuad.
11,3 pies
16
-
16
---
14
14
Salon III
613,5 pies cuadrados
28,2 x 21,7 pies cuad.
10,5 pies
35
-
22
30
35
12
22
-
Salon Japonais
|
516,7 pies cuadrados
40,5 x 13,0 pies cuad.
13,1 pies
22
-
22
22
--
22
21
Le Petit Palais
2217,4 pies cuadrados
64,2 x 34,1 pies cuad.
13,3 pies
200
24
130
200
160
60
30
130
Le Salon Francais
1474,7 pies cuadrados
42,7 x 34,4 pies cuad.
10,5 pies
100
24
80
100
70
30
26
48
Lindenplatz
|
31 pies cuadrados
3,9 x 8 pies cuad.
-
100
--
100
----

Habitaciones para huéspedes

Total de habitaciones para huéspedes
119

Ubicación

Cómo llegar

Distance from airport 7.58 mi
Estacionamiento en el área
Estacionamiento por valet
( 45,00 CHF/día )

Nearby vendors

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Limos4
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Logística/decorado
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Go! Running Tours ApS
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8 Hospitality
8 Hospitality
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Impact 4 Good
Impact 4 Good
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EES Agency
EES Agency
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Logística/decorado
Personal preferido
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Tall Order Culinary
Tall Order Culinary
multi-city
Tall Order Culinary believes that nothing bonds a corporate team than a shared success cooking in the kitchen together. As Canada’s leading cooking team building company, we offer our team building and cooking services from 10-200 pax. participants large or small. We opened for business in 2002 facilitating corporate cooking team building in Vancouver. BC. Our first cooking program was in France! Our unique culinary programs and icebreakers were designed to facilitate cooking programs to be ‘mobile’, ‘live’ and now ‘virtual’. Our target market is primarily focused on corporate, non-profit and conference clients. We promote the balance of life and work starts with the engagement and the power of ‘self’ and ‘team’. To this our goal is to deliver to our clients a valued experience beyond expectations. In 2002, Julie Burke founded Tall Order, a five-star culinary team building business. She has designed the foundation in which corporate teams cook together. Julie takes risks on a bet to herself that her vision has the potential to harness her creativity and build a successful business. Under Julie’s leadership, the valued roles of her skilled team lay the foundation for adapting to her client’s corporate culture. This in turn with the intention to deliver a fun and engaging experience. Julie is a BCIT graduate and has been an active player in the hospitality industry since she was twenty-two. In 1981, Julie founded Everything Done Right Catering, a high-end catering business. During that time, Julie developed a line of dressings and sauces sold to large retail store chains in Canada and Mexico. In 1989, Julie was a recipient of the 40 Under 40 award. In 2006, Julie was inducted into the BC Chapter of Les Dames d’Escoffier. An invitational organization of women leaders in food and beverage whose mission is further education, scholarship, and philanthropy.
Actividad
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Chuck Fazio's Headshot Experience: THE OG!
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Plannernet
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MC500 Content Agency
MC500 Content Agency
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Información adicional

Enlaces de sitios web

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Preguntas frecuentes sobre Baur au Lac

Explore las preguntas hechas con frecuencia sobre Baur au Lac respecto a la Salud y seguridad, Sostenibilidad, y Diversidad e inclusión

Prácticas sostenibles

Haga sus comentarios o indique un enlace a toda meta o estrategia divulgada al público de Baur au Lac sobre sostenibilidad o de impacto social.
Sin respuesta.
¿Baur au Lac cuenta con una estrategia centrada en la eliminación y desvío de basura (como plásticos, papel, cartón, etc.)? De ser así, describa su estrategia para eliminar y desviar la basura.
Sin respuesta.

Diversidad e inclusión

En el caso de hoteles de E.E. U.U. únicamente, ¿están el Baur au Lac o la empresa matriz certificados como una empresa cuyo 51 % pertenece a propietarios de grupos diversos (51% diverse owned business enterprise, BE)? De ser así, indique como cuál de las siguientes empresas está certificado.
Sin respuesta.
Si corresponde, ¿podría dar un enlace al informe público del Baur au Lac sobre sus compromisos e iniciativas sobre la diversidad, la igualdad y la inclusividad?
Sin respuesta.

Salud y seguridad

¿Las prácticas de Baur au Lac se formularon de acuerdo con las sugerencias para servicios de salud hechas por organizaciones gubernamentales públicas o entidades privadas? De ser así, escriba una lista de las organizaciones empleadas para desarrollar dichas prácticas.
Sin respuesta.
¿Baur au Lac limpia y desinfecta las áreas públicas y las instalaciones de acceso al público (como las salas de reuniones, los restaurantes, las áreas de ascensor, etc.)? De ser así, describa toda nueva medida implementada.
Sin respuesta.
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