exclusiv in conservation with
Markus Bühler, President of the
Liechtenstein Catering Trade Association

Liechtenstein Catering Industry -
Facts, Figures and Operational
Business Forms

In the Principality of Liechtenstein we have 180 official registrations for management of a business enterprise in the catering industry. Included among them are hotels, restaurants, guesthouses, bars, cafés, night clubs, youth hostels. Snack stands and take-away operations have conditional proprietor licenses with a special permit. Today’s restaurateur is exposed to an increasing number of requirements. In addition to well-founded technical expertise, factors such as cost management, marketing and sales are gaining importance. The manner in which we manage our business operations and how we behave towards guests, employees and suppliers is our calling card.

What tasks and which responsibility
does the Liechtenstein Catering Trade
Accociation have?

The Liechtenstein Catering Trade Association, of which I have been the president since 3 years, has the following tasks: Formulation of the collective labour agreements for the hospitality industry, wage negotiations with the Liechtenstein Employee’s Association. Collaboration with the Liechtenstein Tourismus Authority, Swiss Hotel Association and Gastroswiss «Swiss catering trade association». Organisation, implementation and participation in various catering trade presidential conferences.

Build-up and collaboration with the Liechtenstein hotel classification and collaboration with the Liechtenstein foodstuff control authority. Organisation of catering trade round-table meetings in the Principality of Liechtenstein. We always endeavour to devote lots of time and commitment - particularly with regard to training and further vocational training - as well as to take up and to bring about further themes for continuing education. Of course, we are also confronted with a relatively substantial amount of office work, which always has to be taken care of.

How far does your function
as president extend with regard
to the sphere of vocational training
in the catering industry?

I myself am a member of the organisation which organises and conducts the final apprenticeship examinations - practical and theoretical examinations regarding the final apprenticeship examinations for cooks. I feel quite well in the world of the catering industry. There is no more interesting, more eventful and more creative profession for me. But being able to manage a business also requires a considerable amount of quality-consciousness, independence and responsibility. As President of the Liechtenstein Catering Trade Association it is a matter of concern for me to be able to pass on the joy and fascination in our profession to the young generation, and thus to assure the future of the catering trade and the subsequently related professions.

Markus Bühler - a passionate restaurateur. He completed his cook?s apprenticeship at the Hotel Restaurant Real in Vaduz. Bachelor years in Fribourg and Zürich followed. He deepened his expertise as deputy chef and head chef.

Markus Bühler has been self-employed for four years, and together with his wife Petra Bühler he manages the Gasthof Hirschen in Mauren.


© www.exclusiv.li