24.04.2026 / 10:00 - 24.04.2026 / 11:30
How do you cook for several thousand guests every day? How are ingredients processed in a commercial kitchen? And how much effort does it actually take to comply with hygiene regulations? Refectory manager Klaus Finkenzeller will answer all these questions during an exclusive refectory tour in Hohenheim, to which we would like to cordially invite […]
