1. «Here in the school hotel, we do a lot of operational training, so you don’t always have to determine everything yourself and make it yourself – it’s the teamwork that counts. So I have been able to build up a lot of self-confidence in the service and kitchen practical classes.»

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  2. «Theoretical and practical training in the first two semesters prepared me well for my internship in Wiesbaden. In particular, I was glad to have experienced service at a gala dinner.»

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  3. «The passion of the lecturers for their profession has also infected me, igniting a real fire for hospitality and customer service.»

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  4. «Intensive teaching with up to 15 subjects in one semester is very challenging. But this is the only way to get an insight into the different activities in a hotel. So I am glad that we also have business subjects such as financial accounting.»

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  5. «After I have completed my apprenticeship in culinary arts, I started looking for further training opportunities and quickly came upon SSTH. I liked it because of its comprehensive management training program without first needing to have a Matura.»

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  6. «I had no experience in the kitchen and service practice. Here at the SSTH I got to know these workflows and gained a look behind the scenes of the hotel industry. If I go to a restaurant now, I can imagine exactly what's going on in the background.»

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