Cvent Supplier Network

Mercure Macon Bord de Saone

26 Rue Pierre de Coubertin, Macon, France, 71000

Détails du lieu

ChaîneAccor
MarqueMercure
Construit-
Rénové-
Espace total de la réunion4 413 pi. ca.
Chambres d’invités64
Type de lieuHôtel

Commodités

Caractéristiques des chambres et services aux clients
  • Accès Internet
  • Service de blanchisserie
  • Services de conciergerie
Installations
  • Accessible aux fauteuils roulants
  • Animaux acceptés
  • Restaurant sur place
Activités de loisirs
  • Club de sport
  • Courts de tennis
  • Piscine extérieure
  • Terrain de golf sur place
Transport
  • Train

Salles de réunion

Espace total de la réunion
4 413,2 pi. ca.
Plus grande salle
1 291,7 pi. ca.
Salles de réunion
6
Deuxième plus grande salle
914,9 pi. ca.
Explorer les salles de réunion
Explorer les salles de réunion
Trouvez la salle parfaite avec des diagrammes de configuration et des plans d’étage interactifs en 3D.

Espace de réunion

Nom
Taille de la salle
Hauteur du plafond
Capacité maximale
En U
En banquet
Théâtre
Salle de classe
Salle de conférence
Lamartine
1 291,7 pi. ca.
-
2,8 pi.
120
40
120
120
70
-
Milly
538,2 pi. ca.
-
2,8 pi.
40
24
40
40
30
40
Pierreclos
484,4 pi. ca.
-
2,5 pi.
35
18
-
35
20
35
Regates
753,5 pi. ca.
-
2,8 pi.
70
18
60
70
40
-
Saint Point
914,9 pi. ca.
-
2,5 pi.
80
30
-
80
40
30
Solutre
430,6 pi. ca.
-
2,5 pi.
25
15
-
25
20
25

Chambres d’invités

Nombre total de chambres d’invités
64

Emplacement

Comment s’y rendre

Distance from airport 59.03 mi
Stationnement dans les environs
Parking payant
Service voiturier
Aire de stationnement des bus

Nearby vendors

La Costa Limousine
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Tourist Scavenger Hunt
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New York Historical Tours
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Indigo
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Tall Order Culinary
Tall Order Culinary
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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.
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drvn
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Culture.fun
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Foire aux questions de Mercure Macon Bord de Saone

Découvrez les questions fréquemment posées par Mercure Macon Bord de Saone en matière de santé et de sécurité, de développement durable et de diversité et d'inclusion.

Pratiques durables

Veuillez indiquer vos commentaires ou un lien vers tout objectif/stratégie de développement durable ou d'impact social de Mercure Macon Bord de Saone communiqué publiquement.
https://all.accor.com/fr/sustainable-development/index.shtml
Mercure Macon Bord de Saone a-t-il une stratégie axée sur l'élimination et le détournement des déchets (plastiques, papiers, cartons, etc.)? Si oui, veuillez préciser votre stratégie d'élimination et de détournement des déchets.
Yes, Action : Sort your hazardous waste & at least 2 types of waste from the following: paper, glass, cardboard or plastic

Diversité et inclusion

Pour les hôtels américains uniquement, Mercure Macon Bord de Saone et/ou sa société mère sont-ils certifiés en tant qu'entreprise commerciale détenue à 51 % par des personnes issues de la diversité? Si oui, veuillez indiquer les catégories pour lesquelles vous êtes certifiés :
Hotel not in the United States
S'il y a lieu, pourriez-vous indiquer un lien vers le rapport public de Mercure Macon Bord de Saone sur ses initiatives et engagements en matière de diversité, d'équité et d'inclusion?
https://group.accor.com/-/media/Corporate/Investors/Documents-de-reference/OPT_ACCOR_DEU_2021_MEL_US_300322.pdf

Santé et sécurité

Les pratiques du Mercure Macon Bord de Saone ont-elles été élaborées sur la base de recommandations de services de santé émanant d'organismes publics ou privés? Si oui, veuillez indiquer quelles organisations ont été utilisées pour élaborer ces pratiques.
Aucune réponse.
Mercure Macon Bord de Saone nettoie-t-il et désinfecte-t-il les zones publiques et les installations accessibles au public (comme les salles de réunion, les restaurants, les ascenseurs, etc.) Si oui, décrivez les nouvelles mesures prises.
Yes, All facilities are cleaned regularly by our staff with special surface disinfectant. All the door cuff, rails (elevators & Stairs) elevator button and every contact surface are carefully cleaned. All area are often ventilated.
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