Light Holic CRN – From EUR 320,000 per week

Odporúčanie: Zvoľte Light Holic CRN pre exkluzívny prístup od 320 000 EUR týždenne. Kompaktný plán paluby udržuje prevádzku praktickú a zvukový profil vycibrený pre pohodlie na palube.

Uvnutri, dostatok accommodation a accommodations podporovať pokojný, efektívny tok z zón posádky. Zóny pre hostí poskytujú súkromné zákutía na oddych, zatiaľ čo ubytovanie vyvažuje súkromie a spoločenský priestor, pričom zrkadlá a široké okná lákajú prirodzené svetlo.

V spa a salóniku, a vizuálny suite saje sčahuje okolo ščedrýho vane a starostlivé umiestnených zrkadiel, ktoré zosilčujù svetlo. The offers ponúka prispôsobené wellness stanovištia a palubnú kuchyňu, ktorá sa prispôsobuje krátkym chartám a dlhším pobytom, najmä pre hostí, ktorí si cenia a unique nastavenie.

Palubné priestory hostia pulzujúcu spoločenskú zónu s a sound- kontrolované kinosály a zastrešené jedálne. Rozloženie zostáva kompaktné, no flexibilné, čím posádke poskytuje priestor na poskytovanie bezchybného servisu a zároveň kladie dôraz na pohodlie hostí, zabezpečujúc dostatok miesta na zábavu a relaxáciu.

Podel'te sa so svojimi prioritami s posádkou, aby bolo možné prispôsobiť rozvrh tak, aby ste si užili východy slnka, čas strávený v kúpeľnom centre a kvalitné stolovanie. Light Holic CRN kombinuje výkon, pohodlie a služby v a unique balík, ktorý prispieva k tomu, aby týždenný príjem 320 000 EUR pripadal skupinám hľadajúcim exkluzivitu a konzistenciu, ako jasná hodnota.

Light Holic CRN Charter: Prehľad

Začanite s Chartou CRN The Light Holic pre týsen starting amount of EUR 320 000. Táto základná úroveň podporuje vyvážený harmonogram, pričom rast je viazaný na dĺžku plavby a zloženie nákladu.

Following vaša rezervácia, flotila ponúka arrangement with an inviting onboard pocit, vrátane priestrannej salónu, dvoch kajút pre hostí s walk-in skrine a vyhradené rider služba pre kuchárov na požiadanie.

Pohon je založený na a diesel systém, dodávajúci stabilný výkon s priaznivým ratio a jasné amount rezervy kapacity pre špičkové etapy.

On-board dining features breakfast možností a praktické rozloženie, ktoré udržuje sink a pripravená na rýchly servis, udržujúcich hostí komfortných počas celej cesty.

To enter zóny hladko, použite bezpečné link do charter app; hostia môžu enter prístavnej oblasti alebo prístavných termináloch pri kanáli s minimálnym zdržaním.

Plán zdôrazňuje following itineraries that map curves popri pobreži, s flexibilnýčanýmšššaním pre zastčvky na naftu a potential cez noc v niektorých prístavoch.

Pre hostí, phone riadok zostáva otvorený na potvrdenie breakfast, súradnica arrangement zmeny, alebo pridať rider služba; rýchly link spája sa s itinerárom pre aktualizácie v reálnom čase.

Cenový rozsah: Čo zahŕňa 320 000 EUR týždenne

Zvoľte EUR 320 000 týždenne za plne obsadenú chartu na palube Light Holic CRN, aby ste si zabezpečili úplný prístup do všetkých oblastí a služieb.

Na začiatku, táto cena pokrýva sedem dní na palube s vyčlenenou posádkou, ktorá sa postará o každý detail, aby ste si mohli užívať relaxačné zóny, ležadlá a kreslá pozdĺž paluby, zatiaľ čo more pokojne plynie okolo. Plán uprednostňuje komfort, bezpečnosť a plynulé pokračovanie zážitkov pre niekoho, kto hľadá prvotriedny únik. Balíček sa zameriava na kľúčové prvky luxusu: súkromie, služby, kuchyňu a priestor.

Tento balíček vám umožňuje vybrat si to, co je pro vás nejdůležitější, od časů stravování po výlety na břeh. Možnosti itineráře zahrnují Opatiju a další zastávky v Jadranu, s flexibilním tempem, abyste si mohli užít západ slunce a klidné zátoky. Jednolůžkové kajuty jsou k dispozici pro cestovatele sólo, s dispozičným řešením zaměřeným na soukromí a flexibilním uspořádáním stolů.

Pre jednej osoby sú k dispozícii flexibilné možnosti a ceny sa primerane upravujú.

Večerné relácie ponúkajú ambientnú hudbu a kurátorské momenty na palube, zatiaľ čo hladké krivky trupu minimalizujú výtlak a vibrácie pre pokojnú jazdu. Zložky menu sa zameriavajú na sezónne produkty a miestne zdroje, vytvorené tak, aby zodpovedali vašim stravovacím preferenciám.

The following table details what is provided and where the value lies.

Fact: taxes and port charges may apply outside the weekly rate based on itinerary and local regulations.

Main Salon Dining Area Layout: Seating Configurations and Traffic Flow

Start with a modular dining layout designed to be flexible: two 2-seat banquettes along the port and starboard walls, four 4-seat tables in the center, and two 6-seat rounds that can merge into a 12-seat oval for larger groups. This guaranteed flexibility keeps guests comfortable and traffic flowing smoothly from the foyer to the helm and outdoor deck. The layout follows a simple rule: maintain open aisles of at least 1.6 m (5 ft 3 in) and use a steel-framed base for all movable tables to ensure stability and long-term durability.

Seating configurations and zones map the locations of power outlets, coffee station, and storage under banquettes. Two 2-seat banquettes by the windows provide shade and privacy; center four 4-seat tables create a comfortable dining spine; two 6-seat rounds at the aft corners can be linked to form an expansive 12-seat oval. If another large party arrives, the oval can be extended by repositioning a 6-seat cluster and adding a 4-seat module, maintaining an amazing sense of openness. This spacious arrangement ensures smooth service flow while keeping lines of sight clear to the galley and to the obrazovky along the aft bulkhead.

Traffic flow details: The main aisle between seating blocks remains 1.6–1.8 m wide, clear of any pinch points. Service routes follow the outer edge; obrazovky between groups provide privacy without enclosing the space. A dedicated gmdss display is mounted near the helm area to keep safety alerts within quick reach for the crew, while the foyer remains open and welcoming. The coffee station sits near the foyer for quick replenishment, with storage lockers just behind the seating lines.

Outdoor connection and shade: An exterior door links the dining zone to the aft outdoor deck, allowing shade from awnings and a breeze from open ports. The design preserves sightlines to the helm and the deck, while keeping space for movement along the system of storage and design elements that read well on camera across the fleet.

Materials and finishes: Use steel supports and adjustable table feet for stability on roll, with UV-resistant fabrics and light-coloured veneers to maintain a bright, open feel. Seating backs are low-profile to protect sightlines, and the storage under banquettes keeps place settings and service ware within reach. A dedicated open storage shelf near the foyer holds napkins and menus, ensuring sure replenishment without interrupting dining flow.

Details and guidelines: Keep the layout adaptable for different group sizes, maintain clear routes for staff, and ensure the obrazovky can switch between open seating and more intimate zones. This design delivers an amazing, vacation-ready ambience with well-organized elements that support a calm, comfortable dining experience for the fleet.

Catering Options: Menu Structures, Beverage Program, and Service Rhythm

Starting with a modular menu structure that scales to guest counts and dietary needs guarantees flexibility and efficiency.

Venue setup and tech support map the experience: Thrane lighting accents create ambience, Samsung screens display menus for quick reference, and armchairs near the foyer offer comfortable seating for families.

Allergen handling is guaranteed by tagging standards and supplier verification.

Menu Structures

• Base modules include Core, Seasonal, and Premium options, which can be delivered plated, at live stations, or as buffets; a single system handles ordering and kitchen dispatch to reduce confusion.
• Dietary tagging follows clear standards with multiple options: vegetarian, vegan, pescatarian, gluten-free, dairy-free, and nut-free, all colour-coded to ease guest decisions and avoid cross-contact.
• Equipment and flow rely on steel chafers and stainless rails, arranged to minimize queues; stations are positioned to connect smoothly with the foyer and lounge areas for easy guest movement.
• Seafood and fish selections come with origin notes and dedicated utensils; a separate station keeps aromas distinct and preserves freshness.
• Kids and family dining feature a kid-friendly lineup with smaller portions; the kids’ corner near the foyer uses armchairs and soft seating to create a social, relaxed vibe while entertainment stays coordinated with staff tips and guest flow.

Beverage Program

• Non-alcoholic options include house lemonades, cold brew, and balanced mocktails; colours-coded stations help guests navigate fast, while a separate hub handles refills to maintain speed.
• Alcoholic selections cover a curated wine list, beers, and signature cocktails; beverage stations and bar service follow a steady rhythm to keep service predictable and professional.
• Technology support uses Samsung tablets to display menus and tips for staff, enabling quick reorders and real-time updates from the kitchen system.
• The beverage flow aligns with the event pace: two main service moments plus a coffee/digestif touchpoint, ensuring guest ease without crowding.

Service Rhythm

1. Welcome reception: canapés and drinks appear within 15–20 minutes; staff works in pairs to sustain speed and warm social interaction.
2. Main service: courses advance in 18–22 minute blocks, delivered via plated service or live stations; all team members follow the same standards to avoid delays.
3. Dessert and coffee: dessert arrives promptly, followed by a short social window and a gentle entertainment cue to connect the room while crews reset for the finale.
4. Closure and departure: guests leave with a thoughtful takeaway; the crew records quick feedback to refine future events.

Guest Comfort: Climate Control, Lighting Scenes, and Acoustic Management

Set Auto climate control to 22°C in every guest area, maintain humidity near 50%, and isolate engine vibration to keep interiors quiet; having per-berth overrides via a guest phone app ensures quick adjustments during a charter.

Lighting scenes: enable three profiles per area: Daylight (cool white ~4000K), Evening (warm white ~2700K), and Night (low 1800K). Featuring dimmable LEDs along curves, with leaf-shaped diffusers and sculptural fixtures, provide glare-free illumination and ambiance in cabins and lounges. Open access to lighting controls from the phone adds flexibility for guests exploring the view from decks.

Acoustic management: use double-layer walls, soft furnishings, and anti-vibration mounts for machinery; isolate the gmdss and bridge equipment from guest berths to prevent sleep disturbance; set a nighttime ambient level below 40 dB and ensure compliance with marine acoustic standards.

Layout and gear: arrange cabins and berths with flexible arrangement, integrating storage for skis and gear near open deck; galley service delivers grilled items in the open dining area to keep guests teeming with energy while on charter. The arrangement leverages traditional materials alongside sculptural lighting; leaf motifs and curves create a sculptural feel while maintaining a strong view through portholes and deck view; charts on the wall invite exploration of the route as you reach each destination.

Crew Roles and Operational Protocols for the Main Salon

Assign a Front-of-House Lead who coordinates all Main Salon activities, guest flow, and service requests in real time.

Crew Roles

• Front-of-House Lead – owns the guest experience, greets at the door, coordinates screens and ambient controls, oversees berths as seating zones, ensures jewellery handling is discreet and secure, and maintains a powered, steady rhythm for arrivals and departures.
• Chief Steward – directs service cadence, handles table settings and carrying trays, coordinates with bar, kitchen, and security, and drives a clean, ready state between events.
• Bar Manager – curates the beverage program, tracks stock levels, operates the screens with menus and orders, and keeps powered equipment calibrated for consistent service.
• Security & Safety Officer – monitors door access, reviews incident reports, brief staff on drills, and maintains clear evacuation paths with monitored meters for alerting.
• Technical Support – runs all screens, lighting, and climate controls; troubleshoots AV and guest-facing tech; documents power-down procedures and backups.
• Housekeeping & Maintenance – cleans surfaces, upholstery in bleached-grey tones, handles waste streams, and restores readiness of all corners for guests.
• Valuables Liaison – carries jewellery handling kits, stores items in secure cabinets, and maintains custody logs to minimize handling and risk.

Operational Protocols

Although the Main Salon operates under a tight rhythm, the framework below keeps every touchpoint smooth and traceable. This includes door control, guest privacy, and the handling of precious items.

• Entrance and greeting – Front-of-House Lead signals the welcome, confirms seating zones, and presents the day’s agenda via screens so guests understand the flow.
• Guest experience cadence – schedule micro-poise moments every 8–12 minutes: drinks, small bites, and then a brief pause to explore preferences without delaying other guests.
• Privacy and boundaries – staff approach with discretion; conversations stay at an appropriate level; screens show available zones and noise levels to guide seating choices.
• Jewellery and valuables – items stay in lockable cases; limit handling to the Valuables Liaison; maintain a custody log and a quick-recall protocol for urgent access.
• Equipment and ambience – all screens and lighting are calibrated before guests arrive; powered devices get checked for stable performance; meters display current energy and climate readings.
• Cleaning between events – wipe surfaces with approved products, swap linens, and refresh bleached-grey upholstery touches; ensure all high-traffic zones are top-to-bottom clean.
• Safety and drills – conduct quick briefings before peak periods; confirm exits are clear; test alarms and door sensors as part of the checklist.
• Communication protocol – use a simple, centralized briefing method; dispatch concise updates to all roles; keep a log of changes and guest requests for reference.
• Documentation and handover – the Chief Steward records service notes, stock usage, and any guest preferences; the Front-of-House Lead signs off on the handover and escalates any gaps.
• Guest feedback and adjustments – after each event, discuss what worked, what could be improved, and what elements should be adjusted for the next session.

Equipment, Tools, and Standards

• Screens and AV gear – verify operation on arrival, cue ambience scenes, and run checks during transitions; document any anomaly.
• Door control – keep entry clear, use controlled access, and log entry times for security and flow management.
• Mery a údaje – monitorujte výkon, teplotu a vlhkosť; upozornite tím na odchýlky a aplikujte preddefinované korektívne opatrenia.
• Nosiace a servisné vybavenie – taniere, poklopy a servisné náradie sú vyvážené, bezpečné a ľahko dostupné; personál dostáva rýchle ergonomické tipy na zníženie namáhania.
• Dizajnové elementy – vybielené sivé tapicu a jemné povrchové ůremeny tvoria neprehliadnute prostredie; udrƈiavajte konzistenciu na všetküh kontaktných miestach.
• Pohotovostná pripravenosť – poprodukčné cvičenia, jasne definované miesta zhromažďovania a sledovateľný reťazec velenia pre rýchlu reakciu.

Fakt: jasne definovaný vedúci Front-of-House znižuje dobu odozvy o 30% a zlepšuje hodnotenia spokojnosti hostí. Preskúmajte možnosti usporiadania špecifické pre udalosti, ktoré udržiavajú hlavnú cirkuláciu v popredí a zároveň zachovávajú intímne sedacie zoskupenia.