1. A highlight of the hotel management education at the SSTH is the concept week, in which students independently develop gastronomic concepts, put them into practice and entertain real guests. The concrete application of what has been learned is the essence of practice-oriented teaching at the hotel management school. Each student takes on a task in the group, such as Food and Beverage, Finance, Marketing or Organization. The students are evaluated for their work and receive a budget for its implementation. They must present the concept to the Head of Studies and have it approved.

  2. In May and December 2018, the students of the 4th semester again ran two pop-up restaurants for three days. In May, the temporary restaurant was set up in the Art Nouveau pavilion of the Zuber garden studio. In December, the pop-up restaurant was set up in the Werkstatt in Chur.

    Flickr Photos

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