 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
News & More
En esta sección presentamos algunas de las últimas
publicaciones y eventos relacionadas con nuestra empresa, todas
ellas enfocadas a Aportar Soluciones Prácticas a nuestros
clientes en la industria de la restauración y hotelería.
Nuestras noticias más recientes y más:
En esta sección presentamos algunas de las últimas
publicaciones y eventos relacionadas con nuestra empresa, todas
ellas enfocadas a Aportar Soluciones Prácticas a nuestros
clientes en la industria de la restauración y hotelería.
Nuestras noticias más recientes y más:
Franchising done right
As the franchise market emerges, common mistakes
must be avoided
"Croatia is slowly embracing franchise concepts
throughout the different service industries. Foreign brands
are entering the market and this trend is growing as new
commercial centres open around the country. This
development is a great opportunity for both entrepreneurs
and existing domestic companies."
Published at Croatian Review - April 2006
Expandir una marca al exterior con éxito
Comess Group - un referente en la restauración
europea
"Como dijo una vez Dennis Lombardi (vicepresidente
ejecutivo de Technomics); “no es tan fácil como parece,
y no parece fácil”. En éste artículo describiré las claves
para expandir una marca de restauración al exterior con
mayores garantías de éxito, apoyándome en el ejemplo
de Comess Group."
Published at Revista de Restauración Rápida (RRR) -
April 2006
Improving resource utilization in multi-unit
networked organizations: The case of a
Spanish restaurant chain
In this paper, a three-step data envelopment analysis
model is used to reallocate resources in an
organizational network. First, the model identifies the
excess resources of inefficient units; then reallocates
these resources to and sets revised output-oriented
production goals for efficient units. Finally, the model
recalculates improvement targets for the inefficient units
based on the revised remaining resources. The
procedure is applied to the analysis of 54 restaurant
locations belonging to a Spanish fast-food chain. The
results show that originally efficient restaurants can
improve their output by an average of 4.20% after a
reallocation of inputs, and that this reallocation is
beneficial for the entire restaurant chain.
Published at Science Direct - March 2006 ( to buy)
www.sciencedirect.com
Quality Hospitality Management System
(Q-HMS) presentation
Azra Botonjić (Project Manager) presented HMS-
Internationals´ quality system for hotels and restaurants at
the Forum held at Hotel Bernardin (Portorož, Slovenia).
The system was acknowledged by the audience to be of
great value for the Slovene hotel industry (for those
having already some certification such as ISO, as well as
for those that do not have it). Hereby is to download an
English short version of the system.
Presented November 2005
As the franchise market emerges, common mistakes
must be avoided
"Croatia is slowly embracing franchise concepts
throughout the different service industries. Foreign brands
are entering the market and this trend is growing as new
commercial centres open around the country. This
development is a great opportunity for both entrepreneurs
and existing domestic companies."
Published at Croatian Review - April 2006
Expandir una marca al exterior con éxito
Comess Group - un referente en la restauración
europea
"Como dijo una vez Dennis Lombardi (vicepresidente
ejecutivo de Technomics); “no es tan fácil como parece,
y no parece fácil”. En éste artículo describiré las claves
para expandir una marca de restauración al exterior con
mayores garantías de éxito, apoyándome en el ejemplo
de Comess Group."
Published at Revista de Restauración Rápida (RRR) -
April 2006
Improving resource utilization in multi-unit
networked organizations: The case of a
Spanish restaurant chain
In this paper, a three-step data envelopment analysis
model is used to reallocate resources in an
organizational network. First, the model identifies the
excess resources of inefficient units; then reallocates
these resources to and sets revised output-oriented
production goals for efficient units. Finally, the model
recalculates improvement targets for the inefficient units
based on the revised remaining resources. The
procedure is applied to the analysis of 54 restaurant
locations belonging to a Spanish fast-food chain. The
results show that originally efficient restaurants can
improve their output by an average of 4.20% after a
reallocation of inputs, and that this reallocation is
beneficial for the entire restaurant chain.
Published at Science Direct - March 2006 ( to buy)
www.sciencedirect.com
Quality Hospitality Management System
(Q-HMS) presentation
Azra Botonjić (Project Manager) presented HMS-
Internationals´ quality system for hotels and restaurants at
the Forum held at Hotel Bernardin (Portorož, Slovenia).
The system was acknowledged by the audience to be of
great value for the Slovene hotel industry (for those
having already some certification such as ISO, as well as
for those that do not have it). Hereby is to download an
English short version of the system.
Presented November 2005
| Aportamos Soluciones Prácticas |
| © 2006 HMS-International. Todos los derechos reservados. |
