Hotelier-Gastronomer / Hoteliere-Gastronomin (HF) (formerly Hôtelier-Restaurateur / Hôtelière-Restauratrice (HF))  (Region Zürich):
1 Provider

Completion of basic vocational training (federal certificate of proficiency) as a cook EFZ, restaurant specialist EFZ, hotel specialist EFZ, hotel communication specialist EFZ, businessman / businesswoman EFZ in the hotel-gastro-tourism sector, system catering specialist EFZ, a commercial or technical secondary school, a high school diploma or an equivalent qualification is required for admission to the dipl. Hotelier Gastronom HF (formerly Hôtelier Restaurateur / Hôtelière Restauratrice).
The school management decides on admission for qualifications from other sectors.

The higher technical colleges (HF) are based on the "Hotel and Catering" framework curriculum and teach their students in the following subject areas, among others: Business management, corporate management, finance, business organization, marketing, employees, accommodation management, housekeeping, reception, catering management, restoration, kitchen. In addition, there are further skills in communication, resource utilization, basic knowledge of the tourism industry and intercultural skills.

To be able to work as a Hôtelier Restaurateur / Hotelier Gastronom / Hoteliere Gastronomin / Hôtelière Restauratrice, interested parties generally require the relevant training at a higher technical college (HF).

Depending on the study model chosen, the HF training to become a certified hotelier restaurateur HF (formerly Hôtelier Restaurateur / Hôtelière Restauratrice) takes between two and four and a half years. The duration also depends on whether the course is completed full-time or part-time. Enquire at the higher technical college of your choice.

Hotelier-restaurateurs (now: hotelier-restaurateurs) hold management positions in restaurants and hotels, where they carry out a wide range of activities. They are entrusted with looking after guests at reception, managing staff and ensuring that everything runs smoothly between the kitchen and service. They organize banquets and are responsible for room service and room furnishings. You will also be responsible for organizing the back and front office areas, as well as financial management. You will also prepare balance sheets and budgets, deal with financing, marketing, tax, legal and insurance issues and optimize and monitor operational processes.