Characteristics of the organisation Headquarter: Zurich Size: 27 departments Members(dancing, restaurants, cafés, pensions, hotels) : 20’210 Number of employees: 199 Subsidiaries: 14 Turnover: 35’998 (in millions) in 2011.
History & developmentHistory & development Created in 1891 in Zurich Initially called ‘ Schweizer Wirteverband ’
Organisation Gastrosuisse contains of institutions and private persons. Every canton is involved with one organization. Many professional groups are involved. President is Klaus Künzli since 2007.
How is it financed?How is it financed? 80-90% from the members and educational programs. They are also receiving support from the government. As well they also work with the Swiss society for hotel credit in order to help their members.
Role in Swiss tourismRole in Swiss tourism Hotel classification Defend political and economical interests of the hotel and restaurant sector. To promote the image of the sector. Commitment for professional formation in collaboration with organisations of the sector. Represent their members on a national level and every domain that concerns them.
Main goalsMain goals Protecting the corporate interest of hospitality and restaurants and its members. Form high quality personal. Provides members with information. Promotes the industry.
Hot topicsHot topics Information and advice Legal advice Education Marketing Hotel management school Public relations and media relation National insurance Swiss hotel classification
Challenges Still facing problems concerning the economical crisis. Education of employees. Try to follow the trend and use the new technologies Collaboration with their members. Try to be more sustainable Have to deal with the new Swiss law about immigration (40% of hotellery employees are foreigners)
How is gastrosuisse linked with other players? Gastrosuisse work closely with hotelleriesuisse and is constantly improving the cooperation. They also closely work with the Swiss society for hotel credit.