Upon clicking the above link, you will be taken you to a secure form hosted at one of our host Faculties’ websites. The methods of payment available are bank transfer and credit card. We require all international bank transfers to us to be made with the OUR instruction.
If this results in a exceptionally high bank transfer charge for you, we recommend you use the credit card method, in which we bear the cost for all transaction charges. We further recommend that you read carefully the information below on fees and what they cover. If you have any questions concerning payments or billing, please contact our registration managers at email@example.com
|Type of fee||Standard
Ends May 31
Starts June 1
|Regular ICOHTEC member||170 EUR||
|Regular non-members||200 EUR||260 EUR|
|Students (Summer school & Symp.)||125 EUR||155 EUR|
|Students (Symposium only)||100 EUR||120 EUR|
|Students (Summer school only)||50 EUR||60 EUR|
|Accompanying person||110 EUR||130 EUR|
|Two-day ticket||110 EUR||130 EUR|
Conference dinner: 50 euros
Pre-tour: 5 euros
Post-tour: 15 euros (includes bus transportation)
Included in the Fee
The registration fee will cover documentation, coffee breaks, lunches, welcome reception, jazz concert, 4-day unlimited transportation pass, certificate, and book of abstracts.
The conference dinner, served in La Platine – Cité du Design (french gastronomic meal) is not included in the registration and must be paid separately (50€). Please make sure you register and pay the fee until June 30 in order to secure your inclusion both in the scientific programme and in the Book of Abstracts.
Pre-tour and post tour are not included in the registration and must be paid separately. Please see above.
Gala dinner: La Platine restaurant – Cité du Design
This 350 m2 restaurant flanked by a greenhouse provides a pleasant setting on the site of Cité du Design. Established on the site of the arms factory “Manufacture d’Armes de St-Etienne”, in the heart of the creative district of Manufacture-Plaine-Achille, Cité du Design is a centre of higher education, research and experimentation, conferences and exhibitions. “Seasonal cuisine, instinctive and creative” – this is how chef Didier Crozat describes his cuisine. The Chef mainly uses seasonal fresh produce ordered from local suppliers out of respect for the environment and customers.