Hospitality management runs in Anna Huber’s blood.
She was born and raised in Zurich, Switzerland — the eco-friendly nation in central Europe, home to the world’s best hospitality schools, with a history dating back to the 19th century. Decades before Huber would even decide to enter the field, her grandmother graced the SHL Schweizerische Hotelfachschule Luzern campus as a student. It only made sense for Huber to visit her matriarch’s alma mater when her time came, and, by fate or luck, she found it the right fit.
Either way, she was impressed how professional everyone was and how hands-on her coursework was. “I appreciated that SHL offers not only excellent education, but also a supportive community and a wide international network,” says Huber.
Experiencing personal and professional growth is a given at SHL. The Advanced Federal Diploma of Higher Education in Hospitality Management and the Bachelor of Science in Hospitality Management programme – which is offered in collaboration with and awarded by the University of Applied Sciences and Arts Lucerne — stands out for its 99% employability rate, made possible by an innovative, practical, industry-relevant curriculum. Through the rigour of academic research, applied business projects, and two paid internships, you’ll be equipped with transferable skills and modern management practices to become competent leaders in global hospitality.
Huber is set to begin her fifth semester of the programme this August. Accredited by the Swiss federal government, the curriculum provides a solid foundation to assume real-world roles with confidence. The projects she had worked on were often based on current market trends, pushing her to think critically and devise forward-thinking solutions to industry challenges.
“During our classes, we learned how to use property management systems, process arrivals and departures, and we practised communication techniques for dealing with different guest types and scenarios,” she says. “From VIP arrivals to late check-outs or complaints.”
This is the theoretical foundation that would set Huber up for success at her two paid internships: her first in the kitchen of a hotel in Madrid, and her second at the front office at the Grand Hotel Les Trois Rois in Basel. A mandatory element of the BSc programme, these two internships span six months each, whether in Switzerland or abroad. Every year, SHL hosts three annual career days, with opportunities from the 200 visiting companies.
In Madrid, Huber rotated through the main kitchen stations, gaining a holistic understanding of the timing, coordination, and teamwork required. One of the things she valued most was the diversity within the team. People from various cultures brought their own techniques and styles under one roof, deepening her cultural sensitivity. In her second internship in Basel, Huber’s front office position would bring her face-to-face with hotel guests day in, day out.
“One of the most surprising lessons has been just how much emotional intelligence plays a role in hospitality,” says Huber. “Knowing your procedures and standards is crucial, but reading a guest’s mood or reacting to a subtle situation requires empathy, intuition, and experience.”
The BSc in Hospitality Management programme is run in collaboration with Lucerne University of Applied Sciences and Arts (HSLU). Source: SHL Schweizerische Hotelfachschule Luzern
For Emilia Cucu, a local BSc student from a South African-Swedish household, the biggest lesson she learned from working in hospitality is patience. In her first internship, she had worked in banquet management at the Grand Hotel National in Lucerne. Seeking a change of pace, she’d take on a front office role at a four-star boutique hotel in Barcelona for her second internship.
Working in Switzerland and Spain exposed Cucu to the different paces at which other countries work. On a prestigious, five-star property in Switzerland, she managed numerous events, from intimate weddings to corporate functions with over 100 guests. It was a role that kept her on her feet, moving from client consultations and execution to other service areas, like breakfast and bar shifts. In a smaller boutique hotel in Spain with only 20 rooms, the pace was much more relaxed and easy-going. Her day could look anything from answering phone calls from inquiring guests to inspecting room cleanliness and amenities before check-in.
“At my current hotel, I’ve learned that almost anything is possible with the right mindset and a genuine smile,” she says. “Even when small imperfections arise — as they inevitably do in any hotel — it’s the quality of service that truly defines the guest experience.”
Learn more about the BSc in Hospitality Management at SHL.
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