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A minibar is a small refrigerator, typically an absorption refrigerator, in a hotel room or cruise ship stateroom. The hotel staff fill it with drinks and snacks for the guest to purchase during their stay. It is stocked with a precise inventory of goods, with a price list. The guest is charged for goods consumed when checking out of the hotel.
Kitchenettes are a common feature in hotel and motel guest rooms and often contain a coffeemaker and a bar refrigerator, commonly called a mini-bar.Some hotel kitchenettes have provisioned refrigerators that have an interior sensor feature used by management to monitor guest use of the refrigerator's contents and thus charge for the consumables, which typically include soda, beer, and liquor.
Some hotels offer kitchen facilities or food storage. In some hotels, this may be in the form of a kitchenette, which may include a full-size or half-size refrigerator, an oven, a stove, a sink, and possibly some cabinets, although these are more common in extended stay hotels.
Food in a refrigerator with its door open. A refrigerator, commonly shortened to fridge, is a commercial and home appliance consisting of a thermally insulated compartment and a heat pump (mechanical, electronic or chemical) that transfers heat from its inside to its external environment so that its inside is cooled to a temperature below the room temperature. [1]
Recommended dimensions and layouts will vary with different building codes around the world, but some examples are: [4] [5] No leg of the triangle should be less than 1.2 m (4 ft) or more than 2.7 m (9 ft). The sum of all three sides of the triangle should be between 4–8 m (13–26 ft).
Hotels proliferated throughout Western Europe and North America in the 19th century. Luxury hotels, including the 1829 Tremont House in Boston, the 1836 Astor House in New York City, [7] the 1889 Savoy Hotel in London, and the Ritz chain of hotels in London and Paris in the late 1890s, catered to an ever more-wealthy clientele.
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