The workshop will take place at the Conference Center of the Orthodox Academy of Crete (OAC), in the island of Crete, Greece. OAC is located in Kolympari, a small town 20 min away from the city of Chania and 40 min from its international airport, which in the summer has connections to/from Athens (frequent with Aegean Airlines) and a few other European capitals (London, Brussels, Vienna, Stockholm, Copenhagen, Oslo, Zurich). Chania and its surroundings are a very popular tourist summer destination.
The arrival day at the Academy is the 16th of August. Registration and room check in will start in the morning. On this day there will be two general introductory talks in the evening session (one experiment and one theory, 45 min or so each), to be preceded by a reception with food and drinks at the Academy.
The departure date is the 21st of August. On this day there will be a full morning session with a closing talk (45 min or so) and discussion, followed by lunch at about 13:00. The rooms must be vacated by the mid-morning break, so that they can be prepared for another conference, which starts the next day, August 22nd (The latter is a subatomic physics conference too, ICNFP2019). Luggage can be left and guarded at the OAC reception.
During the remaining 4 days of the workshop, there will be morning and afternoon talks with lunch in between (at the balcony of the Academy, overlooking the Aegean Sea). Breakfast, and dinner, with the exception of the conference dinner, will be also served at the Balcony. For one of the 4 days, there will be no afternoon session due to a planned excursion with a guided tour to the picturesque Old Town and Port of Chania. The current plan is to have the conference dinner, if possible, at the Port right after the tour.
As for the Frascati HiX2014, the workshop fee will be €250, which due to currency transfer restrictions, must be payable by cash at the Academy. It will cover the conference dinner, the excursion to Chania, social events, and transportation needs. Transportation to/from Airport/OAC will be provided in the afternoon of the arrival and departure days at/from the Academy. The airport is serviced by international /European (Hertz, Avis, Budget, Enterprise, Europcar, Goldcar) and local car rental companies.
The workshop participants are expected to stay at the Academy. The daily all-inclusive fee of the Academy includes room, breakfast, lunch, dinner, conference room use (“facility fee”), and coffee break service.
The rates for the HiX2019 workshop are:
(1) Regular Participant Rate: Single occupancy room €120; Shared double room €95; Accompanying person €65, and
(2) Special Student Rate: Shared double room €75; Accompanying person €65.
In the case where participants have to stay at a hotel or a room-to-let facility, the daily fee will be €60. This amount will cover lunch, dinner, OAC facility fee, and coffee break service. Unless otherwise noted/agreed, this fee will apply to all participants not staying at the Academy.
Participants who have to stay outside and cannot have lunch and dinner at the Academy, the daily fee will be €30 covering the OAC facility fee and coffee break service. In this case, the Organizing Committee must be notified by August 5, otherwise the full €60 daily fee will apply.
The Academy has standard rooms with electric fans in its older building section and upgraded rooms with AC units in its new building section. The room allocation details are not handled by the Academy Staff. They are left to the discretion of the Organizing Committees of the conferences.
The OAC chefs pay particular attention in offering a good selection of high quality vegetarian dishes.
OAC provides breakfast, and two meals per day, all of which are served in the dining room of the foundation, on the second floor of the main building. During the summer months, when the weather is good, meals are served on the big veranda of OAC, providing a magnificent sea view.
There is a breakfast buffet and hot meals for lunch and dinner. The meals follow the traditional Cretan cuisine and include starters, salads, main courses, fruits/dessert, as well as beverages.