2. 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.

3. History & developmentHistory & development  Created in 1891 un Zurich  Initially called ‘ Schweizer Wirteverband ’

4. 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.

5. 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.

6. 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 collabortaion with organisations of the sector.  Represent their member on a national level and every domain that concerns them.

7. 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.

8. Hot topicsHot topics  Information and advice  Legal advice  Education  Marketing  Hotel management school  Public relations and media relation  National insurance  Swiss hotel classification

9. Challenges  Still facing problems concerning the economical crisis.  Education of employees.  Try to be innovative to attract tourists.  Collaboration with their members.

10. 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.

11. Personal opinionPersonal 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.