Beschreibung
The hotel and tourism industry is changing worldwide and is experiencing stormy times right now. On the one hand, we are dealing with the coronavirus pandemic, on the other hand with the wave of digitalisation and changes in tourists' and guests' wishes.
We have taken on these major challenges and present you with sustainable and environmentally friendly quality standards for hotels and restaurants. We have divided the quality standards into three reference books to make them more handy.
The first part contains quality standards for the management, the second part contains quality standards for the hotel area and the third part contains quality standards for the restaurant area.
Our quality standards are field-tested and TÜV-approved.
Autorenportrait
Frank Höchsmann:
Frank Christian Höchsmann;
Is a business economist and quality auditor according to DIN EN ISO 9000 ff.
He can draw on many years of international experience as a quality representative, manager and auditor.
He worked for international companies and organisations for several years.
In the course of his career, he has been a trainer for more than 12,000 professionals and managers.
Focus: Quality and sustainability management as well as
international project management.
