Characteristics of the organisation

Headquarter: Zurich

Size: 27 departments

Members: 20’210 (over 3000 are hotels)

Number of employees: 199

Subsidiaries: 14

Turnover: 35’998 (in millions) in 2011.

History & development

Created in 1891 un Zurich

Initially called ‘Schweizer Wirteverband’

Organisation

Gastrosusise contains of institutions and private persons.

Every canton is involved with one organization.

Many professional groups are involved.

CEO is Bernhard Kuster since 2007.

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 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 collabortaion with organisations of the sector.

Represent their member on a national level and every domain that concerns them.

Main goals

Protecting the corporate interest of hospitality and restaurants and its members.

Form high quality personal.

Provides members with information.

Promotes the industry.

Hot 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 be innovative to attract tourists.

Collaboration with their members.

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.

Personal opinion

Gastrosuisse is a very important organisation for the hotel and especially the restaurant sector because they represent and advise them.

It forms a public opinion.

Since they represent 2 major hotel schools in Zurich and Geneva they are very important for professional formation and the future of the sector.