STUDY HOSPITALITY MANAGEMENT

Since 1909, the SHL Schweizerische Hotelfachschule Luzern has been known for its practical and application-oriented training of tomorrow's hotel managers and executives. The academic studies leading to the Dipl. Hôtelière-Restauratrice HF / Dipl. Hôtelier-Restaurateur HF of SHL is based on the long-standing experience that future managers must have expertise in all areas of a hotel business. This concept leads to comprehensive professional and social skills, which are essential for running a business. The five practice-oriented semesters as well as the in-depth, intermediate internships in the professional world clearly reflect this philosophy.

Are you wondering what makes training at SHL so "hands-on"? Read the following explanations - and learn more about the consistent practical orientation of our hospitality management training.

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  • SEMESTER 1 Culinary

    SEMESTER 1 Culinary

    Semester 1 "Culinary" is where the flow of food begins and remains a central theme in all five semesters. Students acquire a great deal of basic knowledge about products and their quality. They also learn how to work and organize in a structured way. By calculating recipes, a foundation for the remaining semesters is laid. The aim of Semester 1 "Culinary" is therefore to get to know the many facets of the kitchen and to plan and organize in line with the latest insights – these prove to be valuable tools for arguing on an equal footing with Head Chefs in future employment.

    Highlight:

    • Our students ensure that about 250 people are provided with top-quality meals in our training restaurant "Salt & Pepper" every day, morning, lunch and evening.

    Learning contents:

    • Nutritional science
    • Food Trends / Food Design / Food Waste
    • Calculation
    • Cooking (production technologies / cooking techniques)
    • Kitchen organization
    • Food hygiene
    • Food science
    • Food planning
    • Interdisciplinary competences "Acting Responsibly in a Team"

    Duration: 2.5 months
    Subsequent internship: minimum 5 months

      

    THE KITCHEN IS WHERE THE STUDENTS FEEL THE HEAT FOR GASTRONOMY

  • SEMESTER 2 SERVICE

    SEMESTER 2 SERVICE

    Performing effectively in front of guests requires empathy, sensitivity and communicative flexibility. Students in Semester 2 "Service" therefore learn two new languages simultaneously – the language of internal communication and dealing with the guest.  During their 10 weeks at SHL students acquire the necessary professional jargon, the art of storytelling and have the opportunity to develop their knowledge of gastronomy, food and beverages.

    Highlight:

    • Our students are responsible for running the training restaurant "Salt & Pepper", providing and ensuring a high-quality service.

    Learning contents:

    • External banquet assignments
    • Food and Beverage Management
    • Beverage Science
    • Computer Science
    • Oenology
    • Seminars on various topics
    • Service organization
    • Interdisciplinary competences "Sustainable management of own resources"

    Duration: 2.5 months
    Subsequent internship: minimum 5 months

      

    SERVICE IS WHERE STORIES ARE TOLD TO GUESTS IN A NEW AND DIFFERENT LANGUAGE

  • SEMESTER 3 FRONT OFFICE

    SEMESTER 3 FRONT OFFICE

    Understanding the guest together with thinking and performing as a service provider should, are core competencies of every hotel manager. Students are extensively trained during the "Front Office" semester at SHL in all areas aimed at the appropriate organization and managing of front and back office.

    Highlight:

    • As Mystery Checkers, our students inspect various Swiss hotels for "Best Customer Experience" - which naturally includes an overnight stay.

    Learning contents:

    • Accounting
    • Business English
    • Front Office / Guest Relations
    • Housekeeping / Ecology
    • Computer Science
    • Online Distribution
    • Law
    • Reservations
    • Revenue and Yield Management
    • Seminars on various topics
    • Spa & Wellness
    • Interdisciplinary competences "Professional organization of customer contact"

    Duration: 2.5 months
    Subsequent internship: minimum 5 months

      

    IT PAYS OFF TO UNDERSTAND THE GUEST

  • SEMESTER 4 BUSINESS ADMINISTRATION

    SEMESTER 4 BUSINESS ADMINISTRATION

    In Semester 4, business management, conceptual thinking and action forma a solid foundation. In project studies that accompany the lessons, students deal with authentic everyday problems in the industry in a cross-curricular manner and develop innovative and market-oriented solutions in a team.

    Highlights:

    • During the presentation week, students put together their own timetable. They attend workshops ranging from "Building in the hotel industry" and "Graphic design with InDesign and Photoshop" to "Heart Math Leadership".
    • Project work gives students the opportunity to put teamwork into practice, to train networked thinking, develop creative concept approaches and finally to present to real clients.

    Learning contents:

    • Business English
    • Controlling
    • Financial Accounting
    • Leadership & Management
    • Marketing & Sales
    • Operational Cost Accounting
    • Personnel Administration
    • Presentation Technology
    • Law / Labor law / Social security
    • Lecture week
    • Revenue and Yield Management
    • Interdisciplinary skills "Leading employees in an appreciative manner"

    Duration: 4 months
    Subsequent management activity: minimum 6 months

      

    CREATING CONCEPTS CAN BE LEARNED SUCCESSFULLY

  • SEMESTER 5 CORPORATE MANAGEMENT

    SEMESTER 5 CORPORATE MANAGEMENT

    The semester "Corporate Management" provides a decisive boost. Students acquire far-reaching skills for the strategic and operative management of a company. Strategic and conceptual thinking is imparted and trained in project and diploma theses which transcend all fields of learning.

    Highlights:

    • On Mount Rigi, our students intensively practice one of the core competences of successful hotel managers: the ability to work in a team!
    • For the project and diploma theses, our students plan real gastronomy and hotel concepts and present these to external clients in a professional sales pitch.

    Learning contents:

    • Financial Management
    • Personnel Management / Company Organization
    • Law
    • Lecture week
    • Strategic Management / Corporate Policy
    • Strategic Marketing
    • Teambuilding Workshop
    • Tourism
    • Economics
    • Interdisciplinary competences "Implementing change successfully"

    Duration: 4 months including final examination and diploma thesis

      

    COMPREHENSIVE VIEW
     OF THE MANAGEMENT TASK

  • Internships

    Internships

    Accompanying internships in the professional world have an important part in the training programme at the SHL Schweizerische Hotelfachschule Luzern. The students complete three specialist internships and one management internship. Where? - Our students decide individually.

    • A five-month internship following Semester 1 Culinary
    • A five-month internship following Semester 2 Service
    • A five-month internship following Semester 3 Front Office
    • A six-month management internship following Semester 4 Business Administration

    Depending on previous education and practical experience, we can either exempt students from internships or grant so-called "extended internships".

    In order to support students in their search for a suitable internship position, we run our own job exchange and offer consultation interviews.

    Our Head of Internships Simone Rogge will be happy to answer your questions.

    simone.rogge@shl.ch
    +41 41 417 33 18

    Leiterin Praktika im Gespräch

      

    PRACTICE MAKES PERFECT

  • FACTS AND REGISTRATION

    FACTS AND REGISTRATION

    • Semester dates
    • Semester fees
    • Registration form
       
    • Conditions of admission:
      • Reaching the age of 18
      • Federal Certificate of Competence (EFZ) or another secondary level II qualification (e.g. Matura or secondary vocational school)
      • Native German speaker or proof of German language skills at level C1
      • Before the start of semester 4: proof of knowledge of a second foreign language (in addition to English) at level B1
         
    • Dispensation of school semesters and specialized internships: Students who have completed a basic education in the hospitality industry with a federal certificate of proficiency (EFZ) can be dispensed from a maximum of two of the semesters 1, 2 or 3 and from their professional internships. 
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