Restauratrice / Restaurateur: Training, further education, information, overview of providers

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Are you looking for a Restauratrice / Restaurateur apprenticeship? - Here you will find suitable schools as well as further information, tips and resources for further training.

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Restaurateur / Restauratrice: The gastronomic entrepreneurs

The restaurateur/restauratrice develops a mission statement for their restaurant business and manages the company accordingly. At the same time, they should always keep an eye on the strengths and weaknesses of the business and constantly analyze and evaluate them so that they can react immediately if necessary. In this job, you need good marketing, business management and personnel management skills. You are responsible for human resources and manage employees according to modern management principles.

As you are very familiar with bookkeeping, you also do the financial accounting and budget the costs. You design the restaurant's menu and have a good knowledge of nutrition. You are also responsible for ensuring impeccable hygiene and cleanliness. You always strive to make the customer's stay as pleasant as possible. High quality is very important to you. You are the first point of contact for business questions and take care of the restaurant's image, legal compliance, etc.

Would you like to complete further training as a Restaurateur / Restauratrice? Then find out about the possibilities today at www. ausbildung-weiterbildung.ch. The requirements are a gastronomic apprenticeship, completion of the professional examination as a restaurant manager, hotel reception and administration manager, catering chef or housekeeping manager or completion of the gastronomy management seminar with diploma or diploma for business management from the SIU and 8 years of professional experience in the gastronomy sector.

Questions and answers

An internship is compulsory during training at a College of Higher Education (CHE) to become a qualified Hôtelier/-Restaurateur CHE / qualified Hôtelière/-Restauratrice CHE. The duration of the internship can vary greatly, ranging from 36 weeks to almost two years, depending on the CHE.

Professional experience of four years in the hospitality industry, whether as a restaurateur or in another profession, in a managerial position or at least two years in the management of a catering business, in addition to a federal certificate as a catering manager or another professional certificate or equivalent/higher certificate, are prerequisites for the Advanced Federal Professional Examination (AFPE) as a certified catering entrepreneur.

Training at a College of Higher Education (CHE) to become a dipl. Hôtelier/-Restaurateur CHE / dipl. Hôtelière/-Restauratrice CHE CHE is not possible at all schools directly after the professional qualification. Many Colleges of Higher Education require participants to be at least 20 years old, some require a minimum age of 18, while the Scoula superiore alberghiera e del tourismo in Bellizona does not set an age limit.

The continuing education, further training as a restaurateur / restauratrice to become a restaurant manager with Federal Diploma of Higher Education consists of five modules, which are carried out in six training blocks of 5 course days each. The modules are Restoration; Marketing and Sales; Business Organization; Management; and Finance. Each module is completed with a written module examination, the passing of which is a prerequisite for participation in the final examination. This final examination consists of a practical part on guest care, sales and service, a written case study, an oral specialist discussion on catering and one on business management as well as a learning reflection with a learning dossier prepared in advance and an examination interview.

After a few years of professional experience, catering specialists with a Federal VET Diploma have interesting opportunities for continuing education, further training, in addition to specialist courses such as the Federal Professional Examination (FPE) in Restaurant Management with a Federal Diploma of Higher Education, Catering Operations Manager with a Federal Diploma of Higher Education, Head of Reception with a Federal Diploma of Higher Education or Head of Hotel Housekeeping with a Federal Diploma of Higher Education. Continuing education, further training at Colleges of Higher Education (CHE) is also possible, for example to become a certified Hôtelier/Restaurateur/Trice CHE or, for catering specialists with a Federal Vocational Baccalaureate, Bachelor's degree courses at a College of Applied Sciences, for example in International Hospitality Management or Tourism.

Redaktionelle Leitung:

Stefan Schmidlin, Bildungsberatung, Content-Team Modula AG

Quellen

Website des Schweizerischen Sekretariats für Bildung, Forschung und Innovation SBFI , Website www.berufsberatung.ch (offizielles schweizerisches Informationsportal der Studien-, Berufs- und Laufbahnberatung) sowie Websites und anderweitige Informationen der Berufsverbände und Bildungsanbieter.

Erfahrungen, Bewertungen und Meinungen zur Ausbildung / Weiterbildung

Preview of the video «4 Schritte zur richtigen Weiterbildung»

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Sofort zur richtigen Weiterbildung

Address:

Blumenfeldstrasse 20
8046 Zürich
GastroSuisse
The G1-G3 gastro-entrepreneur training course is the comprehensive, part-time management training course in the hospitality industry. It has a modular structure and is suitable for all levels. Entry is possible at all levels and previous learning and work achievements are recognized. The training is offered and carried out throughout Switzerland in the training centers of the cantonal associations of the hospitality industry.
Region: Aargau, Basel, Bern, Ostschweiz, Westschweiz, Zentralschweiz, Zürich
Sites: Aargau Unterentfelden, Basel, Bern, Délémond, Fribourg, Genève 11, Graubünden, Liestal, Luzern, Neuchâtel, Sion, St. Gallen, Vaud, Zürich
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