More students, less turnover The current issue of gv-praxis (10/2018) is entitled Campus Gastronomy. Exactly 1.1 percent more students are not reflected in rising sales figures in 2017. The balance sheet of the Studentenwerke in Germany is mixed. What is missing are public-sector investments. Further information and the complete article can be found here. Facts: - 58 Student unions - 33 student unions with sales growth - 2.5 million students - 965 canteens, coffee bars and bistros ... . . Of course, the current issue also contains our latest subject on current topics such as electronic invoice import, central production, room reservation, product quantity forecasting and internal...
Construction and operation of canteen kitchens and modern company catering 2018 On the 9th and 10th of October 2018 the third Management Forum Starnberg took place in Vienna at the FH Campus Vienna. As platinum sponsor we were not only participants of the event but also main sponsor of the two-day event. In addition to the numerous guests from the gastronomy industry, the event was excellently moderated and accompanied by Verena Pliger. A multitude of exciting lectures as well as the visit of the newly renovated canteen "Hannah's Speisesaal" in the Ministry of Health and the gastronomy at the "Erste Campus" of the EB-Restaurantsbetriebe Ges.m.b.H. were a great enrichment for all participants. We have also...
37th IHHC National Conference 2018 The Delegate Australia team will be an exhibitor at the upcoming IHHC Conference to be held in Sydney on October 15-17, 2018. This will be the 10th year Delegate is supporting the IHHC Conference. IHHC (Institute of Hospitality in HealthCare) is a not for profit organisation and is made up of members representing Support Services in the Healthcare industry from around Australia, also including members from other countries. The focus of the organisation is to improve quality of support services in the Health and Aged Care Industry. The group connect regularly through educational and networking events, sharing valuable expertise. The Annual Conference brings together Support...
Practical seminar for those responsible in the kitchen and restaurant Did you know that 31% of CO2 emissions come from food production? After years of research, Swiss scientists have now succeeded in making the CO2 values of food measurable. With this knowledge and the help of modern analysis tools, tons of CO2 emissions could be avoided every day. Our partner Eaternity, together with whom we also implemented the CO2 interface, is also present as a speaker and explains what it needs in conjunction with the Delegate application to get started as quickly as possible. The practical seminar is intended to provide concrete implementation aids for the measurement and evaluation of CO2, water consumption and...
