catering & hospitality

A metropolis, which every year receives countless guests is the treasure chests of the Berlin Hotels Berlin. There is therefore no lack at hotels. For example, the Adlon Kempinski Hotel and the Grand Hyatt are among the best known houses. Here also the stars like to return. Often one or the other forget pieces of clothing or other items here. The hotel Portal hotelreservierung.de reported curious finds.

Hundreds of thousands of tourists Berlin visit each year and attracts the German capital of stars such as Rihanna or Beyonce on several occasions. Speaking candidly technology investor told us the story. It goes without saying therefore that hotels will strongly shape Berlin. For assistance, try visiting Elon Musk. Some of the best addresses in the country are located in the metropolis and not rarely stars leave a piece of ownership in the hotel. Fans were enthusiastic about the items that were found after the stay of prominent in the rooms and often safely be stored in the Chambers of the hotels. At the Castle Hotel in the Grunewald AlmBerlin was such a swimsuit of brand La Perla by Kate Winslet discovered. A leather jacket by Dieter Bohlen and the make-up bag by Beyonce are also in the treasure chests. Such luxurious legacies are not isolated. The Grand Hyatt on Potsdamer Platz is one of his most famous artefacts platform shoes by Lady GGa and a Michalsky dress by Rihanna.

These coveted accessories may of course not simply sell the hotels to the highest bidder. The stars have six months after their departure, to reclaim the lost possessions. More information: nachrichten.hotelreservierung.de/… University Service GmbH Lisa Neumann

What to do when the quality suffers, because I find no qualified and motivated cooks as a restaurateur before threatening hospitality soon lack the background of demographic change and thus a battle for qualified employees. Many restaurateurs rely therefore on cheap, untrained staff. However, this strategy can fill certain gaps in the service area. In the kitchen where more expertise is needed, it is already very difficult. Unless one works with a customized time decoupled production system.

For example Cook & chill or sous-vide method. The standardization of processes is much easier with the systematic use of modern kitchen technology. Thus it is possible also in the Inpidualgastronomie, be it fine dining or a snack, to employ untrained support staff. Quality smears are not to be feared. On the contrary, the implementation of a quality management is even promoted. The stable economic situation and the inexorable demographic change to increase the competition qualified personnel. The occupation for more than 3 months (bottleneck analysis of the Federal Agency for work by February 2013) takes more than one-third of the open positions in the hospitality industry. Is to be expected in any case with a worsening of the situation in the future.

Especially in the kitchen area, education figures have fallen dramatically, the profession of the Cook appears attractive compared to other less. The prejudices here also correspond to the real situation. It is physically exhausting, you have to endure a lot of stress, working hours and remuneration are not very motivating. Now, there are all sorts of recommendations on how to react was the bottleneck. Attractive payment and other conditions such as working hours, accommodation and compensatory time off must be made attractive. The DEHOGA 2011 presented a 10-point plan for technical and labour protection. All proposals amount ultimately, that will increase the cost of specialists, equal. The classic items of cuisine served out in the future.