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1.1 Company
- 1.1.1 Figures
- 1.1.2 Executive Board
- 1.1.3 Managing Director national
- 1.1.4 Managing Director International
- 1.1.5 Sales Management
- 1.1.6 Key Account
  - 1.1.6.1 Business & Industry
  - 1.1.6.2 Social & Care
- 1.1.7 Branch Offices
- 1.1.8 The Dussmann Group
1.2 Products & Services
- 1.2.1 Service
- 1.2.2 The Service GmbH
- 1.2.3 Products
1.3 Publications
- 1.3.1 Serviceplus
- 1.3.2 News & Reports
  - 1.3.2.1 Archive
- 1.3.3 Annual Reports
- 1.3.4 Downloads english
- 1.3.5 Downloads international
1.4 Press

1.5 Jobs & Career
- 1.5.1 Job offers
- 1.5.2 Initial Training
  - 1.5.2.1 Training Position
- 1.5.3 Send Us Your Application
1.6 Locations
- 1.6.1 Germany
- 1.6.2 Worldwide
1.7 Contact
- 1.7.1 Contact form
- 1.7.2 How to Find Us
  - 1.7.2.1 How to get to Zeuthen
    - How to get to Zeuthen Detail
- 1.7.3 Training Center
- 1.7.4 Search
  - 1.7.4.1 Search Tips
- 1.7.5 Imprint

2.1 Integrated Facility Management
- 2.1.1 The Challenge
- 2.1.2 Sector Specific Concepts
  - 2.1.2.1 Dussmann: Real Estate Concept DIF
    - DIF for Owners
    - DIF for Tenants
  - 2.1.2.2 Dussmann check-in
    - Summary of Services
- 2.1.3 Individual Packages
2.2 Technical Management
- 2.2.1 The Challenge
- 2.2.2 The Service Process
  - 2.2.2.1 Running
  - 2.2.2.2 Technical Service
  - 2.2.2.3 Analyses
  - 2.2.2.4 Process Development
  - 2.2.2.5 Energy Management
- 2.2.3 Summary of Services
- 2.2.4 Implementation
- 2.2.5 Quality standards
- 2.2.6 Staff Qualification
2.3 Catering
- 2.3.1 The Challenge
- 2.3.2 Individual Approach
  - 2.3.2.1 Analysis
  - 2.3.2.2 Cost-Efficiency
  - 2.3.2.3 Systems: Consulting and Implementation
  - 2.3.2.4 Individual Procedures
  - 2.3.2.5 Individual Nutritional Concepts
  - 2.3.2.6 Rationalization Potential
  - 2.3.2.7 Room and Equipment Planning
  - 2.3.2.8 Nutritional and Dietary Advice
- 2.3.3 Summary of Services
- 2.3.4 Implementation
- 2.3.5 Quality Standards
- 2.3.6 Staff Qualification
- 2.3.7 Purchasing
- 2.3.8 Technology
  - 2.3.8.1 Kitchen Production Methods
  - 2.3.8.2 Meal Service and Distribution Systems
  - 2.3.8.3 Order, Payment and Accounting Systems
- 2.3.9 Software Systems
- 2.3.10 Product Development
- 2.3.11 Products
  - 2.3.11.1 wandelBAR
  - 2.3.11.2 Point for Point
  - 2.3.11.3 Triwell
  - 2.3.11.4 Organic Foods
  - 2.3.11.5 Shop & go
  - 2.3.11.6 Free Selection
  - 2.3.11.7 Event Catering
  - 2.3.11.8 Dussmann System Catering
- 2.3.12 Promotions
2.4 Security & Fire Services
- 2.4.1 The Challenge
- 2.4.2 The Service Process
  - 2.4.2.1 Quality
  - 2.4.2.2 People
  - 2.4.2.3 Technology
  - 2.4.2.4 Documentation
  - 2.4.2.5 Organization
- 2.4.3 Alarm Response Center
- 2.4.4 Summary of Services
- 2.4.5 Product Development

2.5 Reception Services
- 2.5.1 The Challenge
- 2.5.2 The Service Process
  - 2.5.2.1 Quality Standards
  - 2.5.2.2 Staff Qualification
  - 2.5.2.3 Product Development
- 2.5.3 Summary of Services
- 2.5.4 Implementation
2.6 Cleaning
- 2.6.1 The Challenge
- 2.6.2 The Service Process
  - 2.6.2.1 Quality
  - 2.6.2.2 People
  - 2.6.2.3 Chemicals + the Environment
  - 2.6.2.4 Technology
  - 2.6.2.5 Time
- 2.6.3 Summary of Services
- 2.6.4 Hygiene Standards
- 2.6.5 Software Systems
- 2.6.6 Product Development
- 2.6.7 Products
  - 2.6.7.1 DQAS
  - 2.6.7.2 klien
  - 2.6.7.3 Result-Oriented Cleaning
2.7 Vehicle Valeting
- 2.7.1 The Challenge
- 2.7.2 The Service Process
  - 2.7.2.1 Centralized Valeting
  - 2.7.2.2 Decentralized Valeting
- 2.7.3 Summary of Services
- 2.7.4 Implementation
- 2.7.5 Quality Standards
- 2.7.6 Staff Qualification
2.8 Commercial Management
- 2.8.1 The Challenge
- 2.8.2 The Service Process
- 2.8.3 Summary of Services
- 2.8.4 Implementation
- 2.8.5 Quality Standards
- 2.8.6 Staff Qualification
- 2.8.7 Purchasing
- 2.8.8 Software Systems
- 2.8.9 Sector Specific Concepts

2.9 Energy Management
- 2.9.1 The Challenge
- 2.9.2 Service Process
  - 2.9.2.1 Commercial Energy Management
  - 2.9.2.2 Technical Energy Management
- 2.9.3 Summary of Services
- 2.9.4 Quality Standards
- 2.9.5 Staff Qualification
- 2.9.6 Software Systems

3.1 The Service GmbH
3.2 Integrated Facility Management
- 3.2.1 The Challenge
- 3.2.2 Sector Specific Concepts
  - 3.2.2.1 Dussmann Care Concept
    - Description of Services
  - 3.2.2.2 Facility Management for Seniors’ Facilities
    - Description of Services
  - 3.2.2.3 Cultural Foundations
    - Description of Services
  - 3.2.2.4 Nurseries/ Child Care Facilities
    - Description of Services
  - 3.2.2.5 Schools and Universities
    - Description of Services
- 3.2.3 Individual Packages
3.3 Technical Management
- 3.3.1 The Challenge
- 3.3.2 The Service Process
  - 3.3.2.1 Operation
  - 3.3.2.2 Technical Service
  - 3.3.2.3 Analysis
  - 3.3.2.4 Process Development
  - 3.3.2.5 Energy Management
- 3.3.3 Summary of Services
- 3.3.4 Implementation
- 3.3.5 Quality Standards
- 3.3.6 Staff Training
3.4 Catering
- 3.4.1 For Hospitals
  - 3.4.1.1 The Challenge
  - 3.4.1.2 Individual Approach
  - 3.4.1.3 Summary of Services
    - For Patients
    - For Staff
  - 3.4.1.4 Implementation
  - 3.4.1.5 Quality Standards
  - 3.4.1.6 Staff Training
  - 3.4.1.7 Purchasing
  - 3.4.1.8 Technology
  - 3.4.1.9 Software Systems
  - 3.4.1.10 Product Development
  - 3.4.1.11 Products
  - 3.4.1.12 Promotions
- 3.4.2 For Seniors’ Facilities
  - 3.4.2.1 The Challenge
  - 3.4.2.2 Individual Approach
  - 3.4.2.3 Summary of Services
    - For Residents
    - For Staff
  - 3.4.2.4 Implementation
  - 3.4.2.5 Quality Standards
  - 3.4.2.6 Staff Training
  - 3.4.2.7 Purchasing
  - 3.4.2.8 Technology
  - 3.4.2.9 Software Systems
  - 3.4.2.10 Product Development
  - 3.4.2.11 Products
  - 3.4.2.12 Promotions
- 3.4.3 For Nurseries and Child Care Facilities
  - 3.4.3.1 The Challenge
  - 3.4.3.2 Individual Approach
  - 3.4.3.3 Summary of Services
  - 3.4.3.4 Implementation
  - 3.4.3.5 Quality Standards
  - 3.4.3.6 Staff Training
  - 3.4.3.7 Purchasing
  - 3.4.3.8 Technology
  - 3.4.3.9 Software Systems
  - 3.4.3.10 Product Development
  - 3.4.3.11 Products
- 3.4.4 For Schools/ Universities
  - 3.4.4.1 The Challenge
  - 3.4.4.2 Individual Approach
  - 3.4.4.3 Summary of Services
    - For Pupils/student
    - For Staff
  - 3.4.4.4 Implementation
  - 3.4.4.5 Quality Standards
  - 3.4.4.6 Staff Training
  - 3.4.4.7 Purchasing
  - 3.4.4.8 Technology
  - 3.4.4.9 Software Systems
  - 3.4.4.10 Product Development
  - 3.4.4.11 Products
  - 3.4.4.12 Promotions

3.5 Security & Fire Services
- 3.5.1 For Hospitals
  - 3.5.1.1 The Challenge
  - 3.5.1.2 The Service Process
  - 3.5.1.3 Alarm Response Center
  - 3.5.1.4 Summary of Services
  - 3.5.1.5 Product Development
- 3.5.2 For Seniors’ Facilities
  - 3.5.2.1 The Challenge
  - 3.5.2.2 The Service Process
  - 3.5.2.3 Alarm Response Center
  - 3.5.2.4 Summary of Services
  - 3.5.2.5 Product Development
3.6 Reception Services
- 3.6.1 The Challenge
- 3.6.2 Service Process
  - 3.6.2.1 Quality Standards
  - 3.6.2.2 Staff Training
  - 3.6.2.3 Product Development
- 3.6.3 Summary of Services
- 3.6.4 Implementation
3.7 Cleaning
- 3.7.1 For Hospitals
  - 3.7.1.1 The Challenge
  - 3.7.1.2 The Service Process
  - 3.7.1.3 Summary of Services
  - 3.7.1.4 Hygiene
  - 3.7.1.5 Software Systems
  - 3.7.1.6 Product development
  - 3.7.1.7 Products
- 3.7.2 For Seniors’ Facilities
  - 3.7.2.1 The Challenge
  - 3.7.2.2 The Service Process
  - 3.7.2.3 Services
  - 3.7.2.4 Hygiene
  - 3.7.2.5 Software Systems
  - 3.7.2.6 Product Development
  - 3.7.2.7 Products
3.8 Vehicle Valeting
- 3.8.1 The Challenge
- 3.8.2 Service Process
  - 3.8.2.1 Centralized Valeting
  - 3.8.2.2 Decentralized Valeting
- 3.8.3 Summary of Services
- 3.8.4 Implementation
- 3.8.5 Quality Standards
- 3.8.6 Staff Training

3.9 Commercial Management
- 3.9.1 The Challenge
- 3.9.2 Service Process
- 3.9.3 Summary of Services
- 3.9.4 Implementation
- 3.9.5 Quality Standards
- 3.9.6 Staff Training
- 3.9.7 Purchasing
- 3.9.8 Software Systems
3.10 Energy Management
- 3.10.1 The Challenge
- 3.10.2 Service Process
  - 3.10.2.1 Commercial Energy Management
  - 3.10.2.2 Technical Energy Management
- 3.10.3 Summary of Services
- 3.10.4 Quality Standards
- 3.10.5 Staff Training
- 3.10.6 Software Systems

4.1 Vending Catering
4.2 Fire Services for Business, Administration and Industry
4.3 Fire Services for Seniors' Facilities and Hospitals
4.4 Staff Catering

4.5 Fire Prevention for Business, Administration and Industry
4.6 Fire Prevention for Seniors' Facilities and Hospitals
4.7 Reception Services
4.8 Reception Services

4.17 Investment
4.18 Commercial Management
4.19 Catering for Children
4.20 Security for Business, Administration and Industry

4.21 Security for Seniors' Facilities and Hospitals
4.22 Process Development
4.23 School Catering
4.24 Security for Business, Administration and Industry

4.25 Security for Seniors' Facilities and Hospitals
4.26 Security for Business, Administration and Industry
4.27 Security for Seniors' Facilities and Hospitals
4.28 Technical Management

4.29 Security for Business, Administration and Industry
4.30 Security for Seniors' Facilities and Hospitals
4.31 Security for Business, Administration and Industry
4.32 Security for Seniors' Facilities and Hospitals