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On Site: Oceania Emphasizes Personal Attention to ServiceJune 17, 2011 By: Adam Leposa
|(c) 2011 Oceania Cruises|
NEW YORK--Tim Rubacky, senior director of corporate communications for Oceania Cruises, emphasized the stellar dining and personal touch of the line's two new ships at the CLIA Media Marketplace, held on Tuesday in New York.
Oceania's newest ship, the Marina, as well as the Riviera, which launches in April 2012, are the first ships built completely for the brand, and Oceania took the new vessels as an opportunity to showcase the core features of their company: stellar dining and personal luxury service.
“Our brand is all about the food,” explained Rubacky.
The Marina features 10 dining venues, including six open-seating gourmet restaurants with no surcharge, which is unusually high for a ship of its size. By comparison, the 3,200-passenger Solstice has the same number of dining venues despite the fact that it has over twice the Marina’s guest capacity. Marina also offers the only hands-on cooking school at sea, with classes ranging from the basic knife skills all the way up to advanced levels.
In addition to great dining options, the Marina will feature valuable upgrades to its luxury packages. Many packages will include a pre-cruise hotel stay, and Concierge Level staterooms will now feature unlimited access to the Spa Terrace sun deck and free Internet. The ship will also boast 300 square foot veranda staterooms with granite and marble fixtures in the bath.
Oceania is also applying the lessons learned from the Riviera and the Marina to the three ships of its original fleet. These new ships have been renovated with redesigned staterooms, penthouses and bathrooms.
Responding to the requests of many travel agents, Oceania is now offering shorter, seven-day voyages to destinations such as Barcelona, Rome, Venice, Istanbul and Athens. This fall Oceania will host another round of their annual Fall Seminar series, which features information on the latest Oceania offers and deals for agents. More information on the seminars will be available later this summer.