Restaurateur

An innkeeper directs technical and commercial autonomously a restaurant business as an independent contractor or as an employee of a company. The word "host " is derived from the Germanic " Werdum " for " landlord". In contrast to the chef or restaurant manager innkeeper is not a protected training profession.

Innkeepers determine the organization of the activities, give instructions for the commercial, human and technical process throughout the restaurants or restaurant business, hire personnel and make decisions about investments. They coordinate and monitor service and reception and organize the processes in other functional areas ( kitchen). They also are responsible for compliance with applicable laws and regulations, especially youth protection and non- smoking policy. You are responsible for the commercial accounting and gastronomic planning and set medium-and long -term sales and revenue targets. They shall initiate and monitor the purchasing, storage and preparation and cooking of food and drinks, negotiate with suppliers and check the quality of goods. Also, plan and control the movement of goods used, monitor the workflow in the kitchen and a role in the determination of food and beverage plans. In Germany, all restaurant owners need a special proof of suitability (without testing) that is acquired in a course at the Commerce and Industry Chamber.

Organizations

In 1873 the German innkeeper Association ( based in Berlin) was founded, which in 1907 belonged to a total of 485 clubs with more than 30,000 members; Association organ was " The Inn " (Berlin, since 1868 ). In November 1893, the Association of German innkeepers (Leipzig) was established, which mainly Central and South German clubs belonged. Federal bodies: " Zentralblatt for the German innkeeper Commercial " (Leipzig, since 1893 ), " The German innkeeper " ( Darmstadt, 1884) or the " German newspaper hosts " (Stuttgart, 1891). Both organizations are working together under the name of United German innkeepers - an international association of innkeepers (Cologne, 1869), whose organ: " weekly journal of the International Association of innkeeper " (since 1869).

Right

Restaurant owners as independent contractors subject to the provisions of the restaurant gewerberrechtlich law. In Germany, the restaurant law was federally regulated and to reform the federal system since 2006, the legislative power lies with the federal states. So far, the federal states of Baden -Württemberg, Brandenburg, Bremen, Hesse, Lower Saxony, Saxony, Thuringia and Saarland have introduced their own restaurant laws as state law.

The restaurant law governs in particular the conditions for granting and revocation of a liquor license ( concession ) provided that for the operation of the restaurant is required by Bundnes or state law, the scope of the permit, the conditions and the reasons for refusal and the various laws and regulations adopted special monitoring rules.