Quality

As a hotelier and restaurateur, I know the weak points of the concepts and properties that I manage very well. All areas are regularly checked and improved through controls and open feedback. The introduction of standards through trained processes is necessary in the hotel and catering industry in order to achieve and maintain certain quality levels. Checking these standards should be carried out by means of “mystery checks” (hotel tests) or announced checks.

There are a number of providers who offer different mystery check models. Most of the time, the overall concept is checked. For example, in the hotel, online presentation (from the homepage, social media, Google, reservation options, bookability), the welcome in the hotel (entire arrival, check-in, rooming, housekeeping), the hotel stay (room, lobby, restaurant, breakfast, bar, meetings events, gym, wellness, SPA, room service, hotel security), the checkout (farewell, bill, parking, luggage and lost property) up to departure (sales & marketing). Personally, I am always happy about FEEDBACK. Because only through FEEDBACK can a concept be continuously improved and optimized in line with the times.