Ustojchivye i jekologicheski bezopasnye standarty kachestva dlja gostinic i restoranov - Höchsmann, Frank
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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 digitalization and changes in tourists' and guests' wishes. We have taken on these major challenges and present you with sustainable and environmental quality standards for hotels and restaurants. We have divided the quality standards into three reference books to make them handier. The first part contains quality standards for the management, the second part covers quality standards for the hotel area…mehr

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Produktbeschreibung
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 digitalization and changes in tourists' and guests' wishes. We have taken on these major challenges and present you with sustainable and environmental quality standards for hotels and restaurants. We have divided the quality standards into three reference books to make them handier. The first part contains quality standards for the management, the second part covers quality standards for the hotel area and the third part the ones for the restaurant area. Our quality standards are field-tested and .approved by TÜV Germanys number one certification organization.
Autorenporträt
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 organizations for several years. During 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.