THERE are several ways to improve the operation of hotel restaurants, but hotel managers exclude outsourcing food and beverage services to other firms. The question is what is the ideal model for operating a hotel restaurant and whether it should be presented as a separate unit or as a part of the hotel.
“I do not ponder outsourcing of [not only] restaurant services for the time being,” said Iva Ströhová, the director of the Patriot hotel, as cited in HoReCa magazine, published on April 4.
Róbert Dostal from the Wellness Hotel Grand in Jasná shares that opinion, explaining that outsourcing would put the name of the hotel into hands of a foreign subject.
21. Apr 2014 at 0:00 | Compiled by Spectator staff