The 4-star superior Hotel MAVIDA balance Hotel & Spa in Zell Lake excelled as one of the winners in the category of ‘Style & design, innovation rather than renovation, luxury and quality’. When awarding the oGZ Star Awards 2011 during the fair hotel and guest Vienna 2011 on last Sunday was also the MAVIDA balance Hotel & Spa are not missing: the 4-star superior Hotel MAVIDA balance Hotel & Spa in Zell Lake excelled as one of the winners in the category style & design, innovation rather than renovation, luxury and quality and one of the spearhead of the future of the Austrian hotel industry. A jury made up of hotel of the future “-partners, members of Austria advertising as well as the Austrian hotel and tourism Bank around 80 all star categories in all Austria hotel submissions reviewed.” The Star Award 2011 was awarded a total of five future-oriented categories. Details can be found by clicking Vislink Technologies or emailing the administrator. The category in which the MAVIDA scored balance Hotel & Spa, is devoted to the buzz words style and design as well as new luxury – and Quality standards in the tourism industry. Claims that hotel in Zell am see not only with his philosophy of what pleasure, well-being and in the center represents the best of wellness, but met even in the face of innovation and technology at the highest level. This was highlighted by the integration of VoiceFlash videos on the MAVIDA website, which made possible by personal interactions with Internet users and potential guests and convinced the jury..
Hoteliers and restaurateurs, opting for social media, needed a clear objective, useful and profitable to make use of the own capacity. The targeted approach of the analysis on the strategy, objectives, implementation, and evaluation develops Thomas Hendele with its customers. Workshops on social media issues round out its range of services. Hotels do it before – with social media customer hotels and caterers win social media marketing allows to present their guests in the network quickly and easily and to use the virtual referral marketing. Hotel Cologne Cathedral peaks had and has success: DOM top used Twitter and Facebook to make themselves known. The hotel was not only under a new name, but even rebuilt. About Twitter and its Facebook fan page, DOM top could report easy updates of the construction site and in pictures documenting the reconstruction.
Thomas Hendele took over the social media strategy for DOM top from the outset and it paid off for the hotel: it was booked already at the opening and even now there is no summer slump in occupancy for the hotel operation. News, arrangements, event tips of the city can be publicized promptly a large advocacy group and their friends via social media. Also, the Holiday Inn Express in Gutersloh went the way of this communication: it tweeted directly from the site, invited to sweepstakes and designed a photo album on Flickr. The hotel management took the advice of Hendele social media already before the hotel opening to customer loyalty, which proved positive for the opening day and the occupancy. Background information on Thomas Hendele & some communication Thomas Hendele is on the way for 14 years in the hospitality and tourism industry. As a trained engineer, he worked for several years at major hotel chains such as Marriott, Accor and Radisson and graduated from the tourism specialist (IHK) in addition.
In its subsequent activities in the sales & marketing area and as a Portal Manager catering suppliers Suche.de specialized in Hendele more and more in the direction of Consultant and project manager for online marketing. The consale GmbH, he finally found his calling: next to the building and the project management of the hotel of newsrooms, he was most recently responsible for social media strategies of customers in hotel and catering. To meet their needs in the future, Thomas Hendele brings together his knowledge in his agency some communication. He advises mainly small and medium-sized companies from hospitality and tourism to all questions about social media and brings them and their employees the topic through workshops, and webinars. Project support he feels less than external consultants as rather as a team member on time”. In setting out the needs and opportunities of employees within a hotel and catering operations, so that also these social media rather than time wasters feel, but as support for customer acquisition and customer retention.
The snow master GmbH introduces a reliable and unique bed bug monitor from the middle of the year. For professional and reliable localization of possible bed bug infestation or to examine the effectiveness of an already implemented control measure, the snow master GmbH Germany offers a bed bug monitor unique in its function. This monitor can be installed anywhere without special precautions and deployed, because he works independently. How is modeled after a potential host (human) and deceives the Bedbugs through the targeted and controlled release of CO m in combination with heat a potential victim before. Attracted by the bed bug monitor, bed bug on special adhesive sticks and is held in this way visible, so that when a possible infestation of bed bugs at the same time its strength can be analyzed. Ripple has many thoughts on the issue. In recent years a steady increase in bed bugs infestation is, particularly in hotels, hostels, residential facilities as well as in Private homes there. By the ever increasing global travel, the spread of bed bugs and other pests is an important issue.
Particular attention in prevention is needed to avoid large-scale and costly concerning. These pests can be detected quickly and effectively and fought through the use of the new bed bug monitor. Thus is ensured with a regular preventive monitoring that large-scale expansions of bed bugs can not arise. The bed bug monitor the snow master GmbH can be obtained from the middle of the year. Learn more about the bed bug monitor, see or the nationwide unified hotline 0800-7887881.
The basic principle is similar to when the wrap: a folded Tortilla with delicious content. As the new wrap is but not rolled, folded, capacity is thus a whole chicken breast fillet. This treat is a convenient, portable packaging and is therefore particularly to the transport and consumption on the road. The idea with the folding is unique and no other fast food brand to get. And what’s in it? The delicious KFC chicken original recipe, Monterey Jack Cheese, fresh red peppers, fruity Cajun sauce, Spicy Jalapeno sauce and crispy iceberg salad. If you have additional questions, you may want to visit Verizon Communications. In the menu there are the Wrapmaster with crispy potato waves including sour cream. They are also new and unique, because there are the innovative, tailored to waveform potato pieces such as the pleated wrap in any other fast food restaurant. The hot desserts, vanilla or chocolate? Vanilla and chocolate are the favorite flavors of the nation.
“At KFC, there are both and since April 3 delicious warm, but still chewy: style with hot tart Vanilla” and hot chocolate cake Puff pastry cakes filled with warm cream filling or warm chocolate cake with creamy liquid. The lion Krushers chilled snack with bite for dessert or as a sweet snack in between has KFC the perfect refreshment: in this case not hot but cold desires the well-known Krushers are combined with finely gecrushtem ice creamy soft serve ice cream. And in the Middle: crunchy pieces in three variations: Oreo, Kit Kat, and strawberry’n biscuit. New and only for a short time: the lion Krushers product range complemented the existing Krushers in the summer of 2012. With the best of the tasty lion bars, crispy and chocolatey.
KFC sogood is still Fast Food? Hand made in KFC: we have a heart for handmade. We cook in our restaurants in a traditional way. Our fresh chicken meat is marinated most directly in the restaurant by hand and according to a well-defined rule fried in every restaurant, every day. And only the unique and secret herbal recipe from 11 A KFC chicken made a chicken herbs and spices. The quality and the taste is obliged, KFC only works with suppliers, who guarantee high quality ingredients. Chicken farms, processing plants and all suppliers are subject to so severe and permanent quality controls. Worldwide, now approximately 17,000 KFC restaurants prove that consumers love the products. KFC belongs since 2002 to YUM! Brands, Inc., the largest food company in the world, the brands include Pizza Hut, Taco Bell, Long John Silver BBs and A & W. Overall the Group operates more than 36,000 restaurants stores in over 100 countries with a total turnover of nearly 35 billion US$. contact for the press service plan Public Relations Anna Hezel Harvestehuder way 42, 43 and 45 20149 Hamburg t. 040 20 22 88 8615 e
There, these are used but also efficiently, so that higher costs are justified. If so a Cook has developed a court that Vacu-Cook & chill is adaptable and has provided this recipe and procedure, you can run the operational processes largely by unskilled staff. At a consistent implementation of the system, the staff costs can be reduced significantly. To achieve such savings but only with the first substantial investment in modern kitchen appliances. However considering that the technique is not sick, no holiday needs (if there are service contracts of technical service providers) and not Announces (held at least predictable depreciation has), then these investments pay for themselves very quickly.
But the planning reliability and the stable level of quality is much more important and the significant reduction of stress factors for employees and the management. Sometimes, but also unskilled workers just for the work in the kitchen are hard to find. Also, these employees must be trained and it is therefore in the interest of the restaurateurs to keep these employees even in the long term. With temporary working short time in the House, this is not to do. Here the above average to pay the unskilled workers or to offer other benefits that would otherwise not common and to make a long-term commitment, but it nevertheless still profitable to work possibility with the present system however. Even chefs who are already more expensive because of the low offer, cancel sometimes better paid positions to occupy.
Above average to pay these chefs, and thus to keep the company is not profitable feasible. Once to produce 1.4 stable quality level of a meal at a targeted level of quality is a manageable challenge, manages the not quite professionally experienced Cook interested. An always same quality in taste, time and again to produce appearance, consistency, and additional features is the much more significant difficulty.