FORO International Forum for Reputation in Hospitality

5th of June / Bucharest / JW Marriott Grand Hotel


International Forum dedicated to reputation in the hospitality industry, promoting best practices, representative investments and successful stories of hotels and restaurants worldwide. Each year the event brings together hospitality investors, leaders and stakeholders, awarded managers, Michelin stars chefs, consultants, project managers, companies with solutions. The topic of 2020 edition is “Crisis Management in Hospitality”.

​Our Speakers & Partners

Bogdan Dănilă

the first Romanian who received a Michelin star

Keynote Speaker

Gheorghe Marian Cristescu

Leader of the hotel and tourism industry in Poland / He was decorated by President Andrzej Duda and the Minister of Tourism

Henrique Sa Pessoa

Chef and Owner, Alma Restaurant 2* Michelin, Portugal

Alexandru Dumitru

awarded Chef of the Year 2019 by Gault & Millau

Anca Mădălina Cristea

General Manager of Hilton Garden Inn Bucharest Airport 4*, the first hotel to be opened inside an Airport in Romania

Cezar Munteanu

Moderator of the “Restaurant Reputation” session

George Butunoiu

Restaurant Evaluator and Founder of Restocracy.ro, Romania

 

Dragoș Ștefănescu

Manager Le Premier Restaurant, one of the most appreciated restaurants on the Romanian Black Sea shore

Ray F. Iunius

Business Development Director at EHL Advisory Services

Cristiana Zgripcea

Founder Cristiana Zgripcea Interior Design

Carmen Tănase

Founder-Architect Enterprise-ad

Alexandru Antal

Chef Restaurant Sub Tâmpa

Radu Ionescu

Chef & Owner Kaiamo Restaurant, WORLD’S 50 BEST Discovery

Hildegard Brandl

Managing Partner UNITH2B

Cezar Ioan

Founder Vinul.ro, the first online portal in Romania dedicated to wines

Timeea Bianca Diosi

interior and product designer  and co-founder of BIANCOEBIANCA

Marius Sucală

Hotel Club Snagov General Manager

Zsolt Nagy

CEO NIRO INVESTMENT GROUP

Șerban Patrulius

Architect and Founder at Patrulius and Associates

Dragoș Scurtulescu

Architect Studio3plus

Sorin Istudor

ARCHITECT and founder SKAARCHITECTS

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​Projects

The Clocktower

📍 New York, USA

Clocktower is the restaurant where Bogdan Dănilă is Executive Chef, being the first Romanian to receive a Michelin star.

Alma Restaurant 2* Michelin

📍 Portugal

Chef Henrique Sa Pessoa, in february 2009, opened his first restaurant, Alma, which won Wine magazine’s Restaurant of the Year award.

Le Premier Restaurant

📍 ROMANIA

Le Premier restaurant is located in the old center of Constanta. The terrace of the restaurant was transformed into a summer garden at  height, overlooking the sea.

Sub Tâmpa Restaurant

📍 ROMANIA

The restaurant from Brașov brings forth a unique concept in Romania: Neo-traditional Transylvanian Cuisine. Positioned right under the mountain, inspired by nature.

Hilton Garden Inn Bucharest Airport

📍 ROMANIA

The first hotel directly connected to Romania’s main airport, Henri Coandă International Airport.

Jess Restaurant

📍 ROMANIA

The concept of our project follows a contrast of bright and dramatic colors, and has a strong geometrical symbol that keeps on repeating in the space throw different materials, shapes, colors and objects .

Kaiamo Restaurant

📍 ROMANIA

For the furniture and design of the restaurant in Bucharest were used old pieces of wood, from different regions of the country, restored with the help of artisan craftsmen as a form of tribute to Romania.

Hotel Lido by Phoenicia

📍 ROMANIA

Located in the heart of Bucharest, the Lido Hotel brings to the forefront the scent of the interwar period, combined with the modernity and comfort of our days.

Hotel Filitti

📍 ROMANIA

Although it is a hotel, the atmosphere of the rooms is welcoming, with a home like feeling.

Hotel Caro

📍 ROMANIA

The atmosphere created by Hildegard Brandl and UNITH2B is friendly, calm and relaxing. They have succeeded in inducing that pleasant state that any hotel room should convey to its client.

Hilton Garden Inn Budapest

📍 HUNGARY

Through the design of the hotel Carmen Tanase tried to create a transparent and open space to the street on the ground floor, to attract and invite.

Hotel Snagov Club

📍 ROMANIA

5-star Hotel situated on the Snagov Lake shore chosen as “Luxury Event Venue of the Year 2019” by Luxury Travel Guide.

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Agenda

Avaible soon!

09:00 – 09:30

Welcoming Guests!!!
New York Exhibition Visit Halls: New York Foyer, 1st Floor Foyer, Beijing, Viena, MexicoCity, Seul, Monreal, Paris, Cairo

09:00 – 09:30

Official Opening
09:30 – 11:30
Plenary Session 1
European Hospitals New York Hall – 1st floor
09:30 – 11:30
Plenary Session 2

Asian Hospitals
MexicoCity – 1st floor

09:30 – 11:30
Plenary Session 3

Hospital’s Safety Culture Infection Prevention and Control
Paris – 2nd floor

09:30 – 11:30

Plenary Session 4

Hospital’s Control
Cairo – 1st floor

11:30 – 12:00

Exhibition Visit Halls: New York Foyer, 1st
Floor Foyer, Beijing, Viena, MexicoCity, Seul, Monreal, Paris, Cairo

12:00 – 14:00

Round Table

Xgroup Meeting Concept INNOVATION FOR DEVELOPMENT. Health Policies
MexicoCity, Seoul – 2nd floor

14:00 – 15:00

Networking Lunch. Exhibition Visit Halls: New York Foyer, 1st Floor Foyer, Beijing, Viena, MexicoCity, Seul, Monreal, Paris, Cairo

17:00 – 18:00

Business Networking. Exhibition Visit Halls: New York Foyer, 1st Floor Foyer, Beijing, Viena, MexicoCity, Seul, Monreal, Paris, Cairo

Testimonials

Nawaf Salameh

President, Alexandrion Group Romania

Chef Tsuchiya Naofumi

Chef & Owner, Tokyo Japanese Restaurant, Cluj-Napoca

Chef Thomas Parnaud

Head Chef, Restaurant Le Cave, Bucharest

Chef Alex Petricean

Head Chef, Restaurant Maize Farm to table, Bucharest

Johnny Șușală

Managing Partner, Rare Foods Services, Bucharest

Daniel Ben-Yehuda

General Manager, Sheraton Bucharest Hotel 5*, Bucharest

Diana Popescu

General Manager, Hotel Epoque 5*, Bucharest

Media Coverage

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Our Partners

Professional Partners

Supporters and Exhibitors

Travel partner

wine partner

A project created by

Co-Organizer

BORO Newsletter

If you are interested in our events/projects news

please register here.

Related Ospitality Projects

SPECIAL PROJECTS

Hotel Snagov Club

ROMANIA

ROMANIA

5-star Hotel situated on the Snagov Lake shore chosen as “Luxury Event Venue of the Year 2019” by Luxury Travel Guide.

Presented by

Marius Sucală
Manager Hotel Snagov Club 5*

Ray F. Iunius

Business Development Director at EHL Advisory Services

Speaker and Guest

Ecole Hôtelière de Lausanne (EHL) was founded in 1893, being the first hotel school in the world, but also one of the most recognized institutions in the hospitality industry. Dr. Ray F. Iunius is the author of numerous works, such as “Industrie de accueil”, “Hôtellerie de Luxe”, “La management des spas”, “A hotel, a model?”, In “Boeck” editions and co-author of the “Lausanne Report on the future of Hospitality Industry”.

 

www.ehl.edu

Alma Restaurant

PORTUGAL

PORTUGAL

Chef Henrique Sa Pessoa, in february 2009, opened his first restaurant, Alma, which won Wine magazine’s Restaurant of the Year award. In 2013, he opened in partnership Cais da Pedra, also in Lisbon. November 2015 Alma relocated to the most noble and historical part of the city, Chiado. Within the first year of opening, Alma was awarded by the red guide with a *1 Michelin Star.

Presented by

Henrique Sa Pessoa
Chef and Owner, Alma Restaurant 2* Michelin, Portugal
 

Nawaf Salameh

President, Alexandrion Group Romania

Partner FORO

“We joined FORO because we are convinced that a successful industry cannot exist without high quality standards, which inevitably means unforgettable memories for guests.”

Anca Mădălina Cristea

General Manager of Hilton Garden Inn Bucharest Airport, the first hotel to be opened inside an Airport in Romania

Speaker and Guest

Anca Cristea has over 13 years of experience in the hospitality industry. Throughout her career, she was also manager of K + K Elisabeta Hotel in Bucharest, as well as the MGallery by Sofitel Tarčin Forest Resort & Spa in Sarajevo.

 

Photo Copyright: kongres-magazine.eu

 

www.hilton.com

Gheorghe Cristescu

Leader of the hotel and tourism industry in Poland / He was decorated by President Andrzej Duda and the Minister of Tourism

Speaker and Guest

Gheorghe Marian Cristescu started his adventure in the hotel industry over 20 years ago. Until 2019 he was President of Chopin Airport Development, a company that has the mission to develop hotels near airports. He is currently the President of POLSKI HOLDING HOTELOWY (PHH) and he is responsible for strengthening the management of state hotels.

 

www.phh.pl

Bogdan Dănilă

The first Romanian who received a Michelin star

Keynote speaker

Born in Bistrita, Bogdan Dănilă worked for Gordon Ramsey’s team for a while and was nominated as one of the 30 best chefs under 30 years of age in the UK. He is currently Executive Chef of The Clocktower restaurant at New York Edition, part of the Marriott International chain. In 2017, Bogdan Dănilă received the first Michelin star.

 

www.theclocktowernyc.com

Sorin Istudor

ARCHITECT AND FOUNDER SKAARCHITECTS

Speaker and Guest

Skaarchitects is an architecture lab that conducts projects and public interventions that focus on exploring different types of spatial identities. More information: skaarchitects.blogspot.com

Henrique Sa Pessoa

Chef and Owner, Alma Restaurant 2* Michelin, Portugal

Speaker and Guest

In February 2009, he opened his first restaurant, Alma, in Lisbon. In 2015 Alma relocated to the most noble and historical part of the city, Chiado. Within the first year of opening, Alma was awarded by the red guide with a *1 Michelin Star. In November 2018 Alma was awarded with a 2nd Michelin star. Chef Henrique opened Tapisco in Lisbon and Porto. He also opened Balcão in El Corte Inglês – Gourmet Experience, inspired by the Portuguese tavern.

 

www.almalisboa.pt

George Butunoiu

Restaurant Evaluator and Founder of Restocracy.ro

Speaker and Guest

Restocracy.ro is a restaurant evaluation and presentation system, launched in March 2017, by George Butunoiu and other independent evaluators. In the last 10 years, George Butunoiu evaluated more than 1000 restaurants and cafes where you can eat in Bucharest from the total of 3500.

 

www.restocracy.ro

Alexandru Dumitru

Awarded Chef of the Year 2019 by Gault & Millau

Speaker and Guest

Chef Alexandru Dumitru is noted for its culinary style based on quality ingredients that are enhanced in a simple way. Throughout his career he has worked in several prestigious restaurants, such as: Les Solistes (Berlin), Auberge du Soleil (California), Atra Doftana (Terroir Award, Gault & Millau 2018), Bistro Ateneu, Anika Restaurant. From February 2020, the chef will open his own restaurant in which he will implement his culinary vision.

 

www.facebook.com/anika.restaurant.bucharest/

Cezar Munteanu

Moderator of the “Restaurant Reputation” session

Speaker and Moderator

Chef Cezar Munteanu has been working in gastronomy for over 27 years. He cooked for great personalities of the world, but also for poor African children. Today he teaches culinary management and develops projects in the hospitality industry, teaches children in Romania what healthy eating means and inspires young chefs, not just to cook, but also to be responsible professionals. He is recognized as one of the greatest supporters of the young generation of chefs in Romania, being involved in social responsibility projects that support professional education.

 

www.facebook.com/Chef-Cezar-Munteanu

Chef Tsuchiya Naofumi

Chef & Owner, Tokyo Japanese Restaurant, Cluj-Napoca

FORO Guest

My desire to attend this event is not random. Investing in the quality of services represents us and our entire business. Undoubtedly, reputation in this area is vital but also very difficult to obtain, consolidate and maintaine. Here is the real challenge and fascination! 

Chef Thomas Parnaud

Head Chef, Restaurant Le Cave, Bucharest

FORO Guest

Thank you for the invitation to FORO 2018, an event that I find particularly useful in the Romanian industry. As you already know, a good restaurant works thanks to a team in the kitchen and a team in the restaurant.  At this point, quality services have become very important in the restaurant strategy to attract customers. To have a reputation, a Chef must create his own brand. For example the Cave of Bucharest is a restaurant with French haute-cuisine but eco responsible, 90-95% of the ingredients used being local, basic products, unpretentious in terms of quality.

Diana Popescu

General Manager, Hotel Epoque 5*, Bucharest

FORO Guest 

The online and offline reputation of a property transcends the degree of notoriety of the place or the brand, it represents the most faithful indicator of the degree of satisfaction of the guests, at the same time measuring the perception of all audiences on the performance of the hotel. In the case of a boutique hotel, such as Epoque, which is defined by the quality and degree of personalization of the services, the brand communication and the direct and real communication with the guests and with our partners is part of the daily activity. I always involve myself personally in the dialogue with Epoque guests, whether it is to monitor and respond to online reviews, or to various requests regarding services and events that take place in us. In terms of quality of services, this represents not only the number one priority, but also the main differentiator and identity of each property.

Chef Alex Petricean

Head Chef, Restaurant Maize Farm to table, Bucharest

FORO Guest 

I would say that the utility and the equipment of the space are capital in a restaurant. The quality of services is directly proportional to the investment in human resources, because people are the service providers in a restaurant. The profession of Chef in Romania has to remove the negative reputation that this considered profession of unskilled people had before realizing that being a Chef means much more than knowing how to cook. The reputation of the Chief in Romania is still at the beginning and from now on it will be important what will happen. For me, reputation is built on principles supported by a philosophy and a mentality. You cannot build your reputation by supporting something you do not believe in or characterize.

The Clocktower

PORTUGAL

NEW YORK, USA

Clocktower is the restaurant where Bogdan Dănilă is Executive Chef, being the first Romanian to receive a Michelin star.

Presented by

Bogdan Dănilă
the first Romanian who received a Michelin star

Executive Chef, Clocktower New York

Dragoș Ștefănescu

Manager Le Premier Restaurant 

Speaker and Guest

Dragoș Ștefănescu owns with his sister one of the most appreciated restaurants on the Romanian seaside. In 2019, the restaurant received the highest score in Constanta City from the culinary guide Gault & Millau, 11.5 points and one toque.

 

www.lepremier.ro

Johnny Șușală

Managing Partner, Rare Foods Services, Bucharest

FORO Guest 

First of all, if a restaurant is built from scratch, from my point of view, the chef should also attend with the architect, because he knows very well the organization and the technological flow. Secondly, my recommendation is that investments be made in new equipment, as they give long-term returns. Reputation management from my point of view has three aspects, which, in fact, we all know: evolution, evaluation, execution. Without these you cannot have a professional performance as a Chef.

Marius Sucaciu

General Manager Hotel Snagov Club

Speaker and Guest

Marius is leading since 2013 Hotel Snagov Club which has been chosen as the Luxury Event Venue of the Year 2019  by Luxury Travel Guide – Europe Awards, and recieved the Award for Excellence in Luxury accommodation in Romania in 2019 from Lux Life Magazine.

 

www.snagovclub.ro

Dragoș Scurtulescu

Architect Studio3plus

Speaker and Guest

Studio3plus carries out architectural and interior design projects with various implications, in which the object and space become essential elements. More information: www.studio3plus.ro

Șerban Patrulius

Architect and Founder at Patrulius and Associates

Speaker and Guest

The Patrulius and Associates architecture office has been active for 12 years. The modernization of the treatment area of the Crowne Plaza hotel was an important mission for their team. In carrying out the project, the three fundamental characteristics of the building were constantly referred to: openness to nature, clarity of geometry and fluidity of spaces. More information: patrulius.ro

Sub Tâmpa

ROMÂNIA

ROMANIA

Sub Tâmpa is one of the most appreciated restaurants in Brasov, obtaining 12 points and one toque in the most recent edition of the Gault & Millau guide. The restaurant situated under Tâmpa Mountain has a nature-inspired design.

Presented by

Alexandru Antal
HEAD CHEF, SUB TÂMPA RESTAURANT 
 

KAIAMO

ROMANIA

ROMANIA

ΚΛΙΛΜO̲ is the place where the seasonality meets the Romanian terroir, in a cuisine carefully orchestrated by Chef Radu Ionescu. The seasonal menus, together with the design inspired by ethnic elements and the different approach to the Contemporary Romanian Cuisine, have contributed to obtaining awards and distinctions by KAIAMO within a few months of the official opening.

 

WORLD’S 50 BEST RESTAURANTS, the international gourmet guide, has included KAIAMO restaurant in the list of WORLD’S 50 BEST Discovery – the 1,000 best restaurants in the world.

Presented by

Radu Ionescu
Chef and Owner, KAIAMO
 

Hilton Garden Inn Budapest

HUNGARY

HGI Budapest Hotel Is located in the historic city of Budapest between the famous Basilica Saint Stefan and the National Opera House, on a narrow street. Through design Carmen Tănase tried to open the ground floor to the street making it look like an open public space with 2 hidden gardens. Configuration of the space made possible to create a hidden luxuriant garden opened towards the restaurant which she called The Secret Garden and a second one based on a geometric pattern which she called Geometric Garden. The design element which became motif for the whole design of the hotel was a geometric leaf in the shape of a rhomb which in different geometric combinations became hexagons, triangles getting different tones of green, blue, beige, purple , a chromatic pallet inspired by a garden in spring time. For the design of the ground floor we used mainly natural elements like wood, stone, metal, vegetal elements.
 

Presented by

Carmen Tănase
FOUNDER-ARCHITECT ENTERPRISE-AD, Romania

Zsolt Nagy

CEO Niro Investment Group

Speaker and Guest

Niro Investment Group is a group of companies with over 25 years experience in real estate investment, development and management. Niro has brought the Swissotel five-star hotel brand to Romania. The construction of the tallest hotel in Romania will measure 85 meters, is on a plot of 4,000 square meters and will be inaugurated in 2021. More information: www.nirogroup.ro

Timeea Bianca Diosi

Interior and product designer and co-founder of BIANCOEBIANCA

Speaker and Guest

Her design studio was founded in 2017, and at the moment they have a studio in Timisoara and another one in Beirut-Lebanon, because her partner, Elie is a lebanese architect. Bianca follows a simple but strong concept. She believes in change, in the fact that people need more functionality than beauty. Her projects have been published in the most famous design magazines and design platforms from all around the world. More information: biancoebianca.com

Carmen Tănase

Founder of the Architecture and Interior design practice ENTERPRISE architecture & design

Speaker and Guest

From the last projects the most notorious are: Hilton Garden Inn Bucharest and Hilton Garden Inn Budapest, a newly opened hotel with 214 rooms in the center of Budapest, between famous Opera and Basilica. The projects received recently international recognition and awards and were published in various architecture or design magazines. More information: enterprise-ad.com

Cezar Ioan

Founder vinul.ro, the first online portal in Romania dedicated to wines

Speaker and Guest

Vinul. ro is the initiator of the National Day for Gastronomy and Wines in Romania.

 

www.vinul.ro

Hotel Filitti

PORTUGAL

ROMANIA

The concept is based on location and function and Cristiana Zgripcea has tried to respect and highlight these two main elements with finishes and furniture. Although it is a hotel, the atmosphere of the rooms is welcoming, with a home like feeling. The rooms are a mix of contrasts. The precious finishes blend with the rough ones, for example they have used velvet with the curtains and the covers, while apparent concrete was kept on the ceiling, in its original mold. It’s a complete design work, from scratch. On her first visit to the site, she has to climb on the scaffold because the interior satirs were not built yet. Although the challenges have been numerous and complex, the result mathches effort that was put into it. 

Presented by 

Cristiana Zgripcea
FOUNDER CRISTIANA ZGRIPCEA INTERIOR DESIGN, Romania
 

Hildegard Brandl

Managing Partner UNITH2B

Speaker and Guest

Hildegard is managing partner UNITH2B – office of architecture and project management and founding member ROBELO – Romanian Best Locations – platform of exceptional tourist locations in Romania. More information: www.unith2b.com

Radu Ionescu

Chef & Owner Kaiamo Restaurant 

Speaker and Guest

After graduating from Le Cordon Bleu Institute with a Grand Diplôme de Cuisine et Pâtisserie, Chef Radu experienced the London gastronomic scene, starting from small restaurants, continuing in the kitchens of 5-Star hotels, and culminating with the period worked in the kitchen of the famous chef Ollie Dabbous, at his extravagant location with 1 Michelin star.


Just 9 months from opening KAIAMO, Radu CM Ionescu has been awarded the prestigious distinction of “Gault & Millau Romania Great Chef Tomorrow” and KAIAMO was ranked with 15 points and 3 toques.

 

www.kaiamo.com

Alexandru Antal

Chef Sub Tâmpa Restaurant 

Speaker and Guest

In the kitchen of the restaurant in Brasov, traditional Romanian recipes gathered from old books and manuscripts are being artfully reinterpreted by Chef Alexandru Antal and the team, promoting neo-traditional Transylvanian Cuisine. He become a chef at the Hirscher House, then continued his training at Magorabin, in Turin, at The Jane, in Antwerp, and then at Crab & Boar, in the UK, a Michelin-starred restaurant.

 

www.subtampa.com

Cristiana Zgripcea

Founder Cristiana Zgripcea Interior Design

Speaker and Guest

Together with her team they have more than 250 finished projects, with the most varied functions: residential, offices, hotels, food service industry spaces, gyms, etc. Many of the projects are nominated and awarded projects, nationally and internationally, this represents a validation of the success of a project. Three of these are: Primaverii Headquarters, Hotel Filitti, Hotel Union Plaza and Beat45. More information: www.zgripcea.ro

Daniel Ben-Yehuda

General Manager, Sheraton Bucharest Hotel 5*, Bucharest

FORO Guest 

Hoteliers must assume the obligation to offer a product permanently above expectations, as part of an unwritten law. It is imperative to come up with fresh ideas, to surprise the guests and to bring them back. In order to succeed, it must consider a constantly sustained investment plan, with a focus on new elements, which will bring added value both from the perspective of the image and from the services offered. In order to maintain an optimum level of quality and to maintain the standards, it is ideal that a major investment in modernization be made within a maximum of 7 years. A Hotel Manager identifies with the hotel brand 100%, represents it 24 hours a day. He is the image of that hotel, so his reputation is essential. He must be respectable, remain impartial and be extremely balanced. Its reputation and good communication with the market will decisively influence the continuity in the good functioning of the hotel, the performance of the team and the positive evolution of the business.

I want to Become a Partner

I want to attend

Jens Jakob Gustmann

Philips Health Systems Sales Leader CEE

Master Partner ROHO

 

“Philips’ mission is to improve people’s lives through meaningful innovations across what we call the “health continuum”. The vision of ROHO is similar to ours, and we are delighted to be the Master Partner of this event.

Ciprian Dogaru

Executive Manager, Hotel Ambient 4*, Brașov

FORO Guest

The quality of the services must be continuously improved, and this is done through regular trainings and last-minute information shared with the relevant departments. Maintenance of hotel spaces is also a priority, as good hotel services cannot compensate for unattended space and vice versa. A mix between the two components is ideal and leads to the success of the customer relationship. A hotel’s reputation is its business card. In the online environment, the grades given by the guests are the mirror of the activity of the hotel, and they can be improved by good management and communication with the client.

Vlad Bontaș

Manager, AGROVOC, Galați, +5500 ha

Guest Farmer

First and foremost, I want to thank you for your invitation and to congratulate you on the organization of the Forum, which was very well structured, both in terms of the guests, as well as of the topics addressed. It was a day full of – we hope – useful information; when the breaks allowed it, we made the most of the networking part to become acquainted with other Romanian colleagues and to talk about the problems in our farms and what could be improved.

Dr. Mircea Cinteză

Șeful Secției Cardiologie 1, Spitalul Universitar de Urgență București

Medic Invitat ROHO

“A fost impresionant interesul pentru Convenția Română a Spitalelor. Un mare număr de participanți au venit la București din întreaga țară. Temele dezbatute sunt importante pentru oricine este implicat în activitatea de management medical.”

Bogdan Arsene

General Manager, Best Western Stil Hotel 4*, Bucharest

FORO Guest

The policy of the Best Western Stil hotel has a very important component of customer service. We care about our guests and are very attentive to the feedback they send us through various forms (directly at the hotel reception, in direct meetings with our staff, through the hotel feedback forms, through the pages of TripAdvisor, Booking, Facebook etc.). Feedback from our guests helps us to maintain the level of services and facilities we offer to a certain standard and to make improvements. In the last 2 years we have made significant investments in this regard.

Dr. Alina-Bondoc

Director Medical, Medlife Titan, București

Medic Invitat ROHO

”Vă mulțumesc pentru invitatia la ROHO 2017 și mă bucur că am avut prilejul să particip și să ascult profesioniști din managementul medical, atât din România, cât și din străinătate. Consider că un asemenea eveniment pune România pe hartă, ca țară europeană, care oferă servicii de sănătate populației, la standarde de înaltă calitate. Este extrem de important schimbul de experiență și de viziune la nivel de management, pe care îl oferă un eveniment de acest tip, și nu în ultimul rând, posibilitatea de a cunoaște persoane-cheie din acest domeniu și de a lega relații profesionale de durată. Am apreciat în mod deosebit oportunitatea de a crește vizibilitatea sistemului medical privat în fața guvernanților, atât pe plan național, cât și internațional, prin promovarea unor organizații cum ar fi European Union of Private Hospitals (EUHP).”

Chef Ștefan Popescu

Executive Chef, Pullman Bucharest World Trade Center

FORO Guest 

A restaurant is itself a complex investment. One of the current problems in this field is the quality of services, which is why it is imperative to invest in this direction. A restaurant can remain “top” only by maintaining quality – that is why this concept must be understood in detail. Competition is growing in all sectors and the best way to distinguish yourself from others is the reputation you build. The decision to use reputation as a career building tool differs from one sector to another and depends on the professional objective. However, being a professional with visibility becomes an increasingly necessary means of career development.

Petru Șușca

Manager, Spitalul Clinic Județean de Urgență, Cluj

Manager Invitat ROHO

“Convenția Română a Spitalelor se evidențiază în peisajul evenimentelor din România. Reunind profesioniști din domeniul medical, evenimentul devine un prilej de a împărtăși experiență, dar și o ocazie de a interacționa cu oameni cu preocupări similare. Am apreciat alegerea atentă a speakerilor. Cunoștințele acestora sunt de un real folos în munca zilnică și pentru rezolvarea unora dintre problemele cu care ne confruntăm. Calific ediția din 2016 a Convenției Române a Spitalelor drept un eveniment constructiv și de calitate.”

Dr. Elisabeta Raț

Manager, Spitalul Municipal Carei, Satu Mare

Manager Invitat ROHO

”Vă mulțumesc pentru faptul că și în acest an m-ați onorat cu invitația de a participa la acest eveniment. Din prezentările Speakerilor din sănătate, de la noi și din străinătate, am observat că preocuparea deosebită pentru asigurarea calității actului medical și siguranța pacienților câștigă tot mai mult teren în managementul spitalelor publice și private. Cred că, în activitatea zilnică din unitățile sanitare, protocoalele terapeutice și procedurile de lucru implementate, definesc bune practici de eliminare a riscurilor clinice, combaterea infecțiilor asociate asistenței medicale și nu în ultimul rând, o abordare corectă și eficientă a diagnosticării și a tratamentului pacienților.”

Dr. Cristian Radu Jecan

Director Medical, Spitalul „Prof. Dr. Agrippa Ionescu”, București

Medic Invitat ROHO

“Mulțumesc organizatorilor pentru conceptul și formatul evenimentului Convenția Română a Spitalelor ROHO 2017. A fost o onoare și în același timp o experiență remarcabilă să onorez invitația primită. Conferința a oferit un cadru de întâlnire ideal pentru membrii echipelor de management din spitalele românești, prin asigurarea unui cadru propice de schimbare a informațiilor, de împărtășire a problemelor întâlnite în cadrul procesului de management spitalicesc și mai important, a soluțiilor găsite. Participarea specialiștilor și a profesioniștilor din sănătate din alte țări europene în cadrul ROHO, mai ales a celor din zonele învecinate cu România, a asigurat o diseminare largă a unor proiecte și soluții specifice implementate de aceștia, care pot constitui un model și pentru țara noastră.”

Vlad Bontaș

Director, AGROCOV, Galați, +5500 ha
Fermier Invitat
Vreau în primul rând să vă mulțumesc pentru invitația acordată și să vă felicit pentru organizarea Forumului, una foarte bine structurată, atât în baza invitaților, cât și a subiectelor abordate. A fost o zi plină de acumulare de informații, sperăm noi folositoare, iar când ne-au permis pauzele am profitat pe partea de networking cunoscând alți colegi din țară și povestind unii altora cu ce ne lovim în fermele noastre și ce putem îmbunătăți.

Ene Gîrban

Manager, G, AGRO-IND COM, Buzău, +2000 ha
Guest Farmer

The RALF event, which succeeded in uniting large Romanian farmers, was a real success. There were very clear views and at the same time the guests had a remarkable presence. The whole event had a gala outfit.

Proiect: Openville

Timisoara, Romania

IULIUS & ATTERBURY EUROPE

Openville este cel mai mare proiect de tip mixt din vestul României, aflat în plină dezvoltare în centrul Timişoarei, în proximitatea Iulius Mall. Acesta va fi principalul pol de business, retail şi entertainment din regiune şi va fi inaugurat în primăvara anului 2019, odată cu finalizarea primei etape. Openville va reprezenta o destinaţie cosmopolită de lifestyle, care va include: şapte clădiri de birouri, 450 de magazine, un parc de peste 55.000 mp, restaurante şi cafenele tematice, un nou concept de cinema, carusel pentru copii şi săli de evenimente. Valoarea investiţiei este de peste 220 de milioane de euro.

Presented by

Raluca-Munteanu-1
Raluca Munteanu
Business Development Manager IULIUS
Speaker DEVO 2018
Raluca-Munteanu-1
Raluca Munteanu
Business Development Manager IULIUS
Speaker DEVO 2018

Other Projects & Speakers