Compa­ny succes­si­on in the hotel and restau­rant industry

Successful compa­ny succes­si­on requi­res good prepa­ra­ti­on as well as time and patience. This appli­es both extern­al­ly and intern­al­ly, becau­se even if a succes­sor is alrea­dy in place, it is important to apply tact and profes­sio­na­lism: One should start early to intro­du­ce the next genera­ti­on to the company…

To the comple­te artic­le by Klaus Chris­ti­an Knuffmann >