The basic idea behind the training is entrepreneurship. The necessary knowledge and skills for a holistic understanding of operations and the assumption of management responsibility are imparted step by step.

 Practical lessons in the four school semester

  • In the first semester, the kitchens and service practice are part of the curriculum of the hospitality management students. They develop and learn the basic skills of kitchen preparation, from safety and hygiene standards to specialist knowledge and practical activities. In the lesson Service Practice, they work in our in-house restaurants and gain an insight into the various aspects of guest care. Here the students will learn the basics of service preparation and fine dining. At the end of the first semester, the students have to prepare a gala dinner. At the gala dinner, the students demonstrate their kitchens and service skills.
  • In the second semester, students gain insight into the practical requirements in housekeeping and in the front office. In the housekeeping practice, they learn about quality and hygiene standards and how hotel infrastructure is operated and maintained. In the front office practice, the students will gain insight into the practical activities at the front and back office. At a practice reception desk set up in the school hotel, students train guest contact skills and apply their acquired knowledge of the administrative processes of reservations and booking systems.
  • The concept week takes place in the fourth semester. During the concept week, students put their theoretical knowledge into practice as group work. The aim is to create a catering concept and then implement it effectively. 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. In recent years, the students have set up various pop-up restaurants.
  • In the sixth semester, a business plan developed together with an external business partner. The students develop a real business case and find solutions to financing questions, project and process management, marketing and, in some cases, even legal questions.

In the sixth semester, students can choose between two majors:

Bachelor in International Hospitality Management
(Curriculum designed and delivered by Ecole hôtelière de Lausanne)
Graduates of the Swiss Professional Degree "Dipl. Hôtelière-Restauratrice/Hôtelier-Restaurateur HF" who would like to pursue higher academic studies are eligible to join the final three academic semesters of the prestigious BSc program taught on campus at SSTH.

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