Changes in demand, new technological challenges and variations in regulations are changing the delicate balance between food and beverages and the management of accommodation capacity.
What opportunities are opening up for hoteliers who also offer their customers a catering service inside their hotel?
Intro | Moderator:
Francesco Tapinassi Scientific Director BTO11
Keynote | Intro:
Giacomo Pini Founder and CEO gp.studios
Alessandro Gualtieri General Manager Acaya Golf Resort & SPA
Giuseppe Mangia Manager dell’ospitalità
Giovanna Manzi Direttore Generale Best Western Italia