Kirjoittanut Frank Höchsmann
Dear Readers,
We describe some of the trends in the hotel and restaurant industry, but also some of the characteristics of the same, in this piece. The focus lies on service-quality seen from the guest´s point of view. Our practical checklists with more than 100 criteria for evaluation of the service quality help to analyse the service quality in hotels or restaurants. This is completed by the guest questionnaires.
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Sustainable and Environmental Quality Standards for Hotels and Restaurants : Part three: Quality management for the food and beverage division
Sustainable and Environmental Quality Standards for Hotels and Restaurants : Part two: Quality management for hotel accommodation
Sustainable and Environmental Quality Standards for Hotels and Restaurants : First part: Quality Management for the Management
Efficient Marketing Concept for hotels and restaurants : Marketing stragies for the future-oriented host
Hygiene Management in Kitchen and Service : HACCP made easy
Housekeeping Management : Manual for Successful Housekeeping & Cleaning