Hotel Outsource Management International, Inc. (OTCBB: HOUM) (“ HOMI”, or the “ Company”), has announced that it has signed outsourcing agreements with two luxury hotels: the Z Ocean Hotel in South Beach Florida and the Sheraton Salobre Golf Resort & Spa Hotel in Gran Canaria, Spain. These agreements are for the installation and operation of the company’s HOMI ® 232 and HOMI ® 330 computerized minibar system. Z Ocean Hotel South Beach, Miami: The Z Ocean Hotel South Beach, located on famous Ocean Drive, is a new luxury boutique Hotel in the vibrant heart of South Beach, Miami. The Z Ocean has 79 oversized Suites. HOMI will install the HOMI ® 232 minibars during June – July 2011. Sheraton Salobre Golf Resort & Spa, Gran Canaria, Spain: The Sheraton Salobre is a luxury Golf Resort and Spa Hotel in Maspalomas, Gran Canaria, with 313 rooms. HOMI will install the HOMI ® 330 minibars and the External Computerized Dry Section (EDS) in all the rooms, by June 2011. Mr. Daniel Cohen, HOMI’s President, stated: "We are pleased to announce the signing of 2 additional contracts with luxury hotels, enhancing our activity in the upscale segment. We continue to focus on expanding HOMI's business in our main target regions: the United States; selected countries in Europe; and Israel." About HOMI HOMI is a multi-national service provider in the hospitality industry, supplying a range of services in relation to computerized minibars that are primarily intended for in-room refreshments. HOMI was incorporated under the laws of Delaware in 2000 and is listed on the Over-the-Counter Bulletin Board, or "OTC Bulletin Board" under the symbol "HOUM.OB." HOMI and its subsidiaries are engaged in the distribution, marketing and operation of computerized minibars in major branded hotel chains, operating approximately 9,630 computerized minibar systems at 34 hotels located in the United States, Europe and Israel, and in the development and manufacture of a new range of computerized minibar systems, designed to improve the performance of minibar departments, thereby improving the hotel’s bottom line.