• Friday, October 13, 2017
  • 12:00 - 13:00
  • Memo
  • SIA Technology&Management Arena - Pav.B1
  • Carlo Pecoraro GP Studios

Hotel managers have always been faced with the same dilemma, invest in or outsource the catering? Make it for hotel guests only or open it up to the external market? This interesting seminar will explore how to make these decisions, on what basis and much more, straight from those with international experience who have done it, providing an overview that offers clear, operational and financial guidelines.


  • the trends in the hotel restaurant business
  • the cultural difference between Italy and the rest of the world
  • USP: everything starts here
  • how to manage restaurant costs in an orderly manner
  • five things you didn’t know about costs and that you will always remember
  • how to manage food costs in times of crisis
  • human resources management
  • analysis of case studies