As a trained cook-chef and state-certified hotel business economist with positions in the upscale hotel and gastronomy (in Germany and Swiss), Mr. Babiuch gained his experience. His top priority, the guests and employees are the focus of his actions. His special training includes quality management, auditor for the LEP and EFQM, as well as the management of the ISO 9001/14 quality manuals. In the Hotel Schindlerhof (Klaus Kobjoll) in Nuremberg, Mr. Babiuch managed the service areas, restaurant, banquet, conference, hotel, and was responsible for the outdoor and indoor facilities in the selection and design, as well as its project planning. Maintenance, upkeep of the property and maintenance.