After the innkeeper course, you can run your own business as an innkeeper (possibly as a tenant). There is also the option of working as an employee or manager. Thorough preparation is required for entrepreneurial success: a local market analysis, a detailed financial and business plan and an attractive marketing concept. The restaurant scene is a highly competitive and saturated market. If you want to be successful, you have to invest a lot of commitment, time, money and passion. Landlords and landladies usually work all week, whether in the foreground serving guests or in the background doing office work. The innkeeper course provides the tools for everyday life.

Most Swiss cantons require a publican's license to run a restaurant. In many cantons, no operating license will be issued without this certificate in the sense of a personal certificate of competence for gastronomy. With the distance learning course for landlords, we prepare you flexibly and quickly for the landlord examination in your canton.

Not everywhere in Switzerland requires a landlord's license. Catering law is regulated at cantonal level. The training and examination for obtaining a license varies from canton to canton. You can take special courses to prepare for the exam in your canton. Most publican's licences are at least partially recognized in other cantons. Ask Gastrosuisse for more information.

Depending on the provider, the duration of the Wirtepatent course varies. You can determine the duration of a long-distance landlord course yourself. As a rule, however, you should expect it to take around four to six months, unless it is an intensive course. You can obtain detailed information from the training providers.

The costs of the Wirtepatent vary from canton to canton. They range from around CHF 1,500 to CHF 3,500. Of course, the training costs can also vary depending on the provider and the type of course. Please enquire directly with the training providers.

The following further training opportunities are available after completing your host training:

• Courses and seminars offered by the gastronomy training centers
• Professional examination (BP) for the federal certificate: catering manager (G2), restaurant manager, head chef, etc.
• Higher professional examination (HFP) with degree: certified gastronomy entrepreneur (G3), certified restaurant manager, certified chef, etc.

The distance learning course has the advantage that you can determine the time and place of learning yourself. This gives you more flexibility and makes it easier to combine work, family and training. A personal course tutor answers all questions that arise during the course and provides written feedback on the tasks completed. The distance learning course also includes comprehensive exam preparation. The advantages are therefore: cost-effective courses, efficient learning and on-the-job training.

As an innkeeper, you have the following tasks:

• Management of the catering business
• look after the well-being of the guests
• Create operating concepts
• Design offer and prices
• Putting together food and drink menus
• Organizing and monitoring work processes
• Accounting
• Personnel management
• Observing trends in the gastronomy sector

The Wirtepatent exam questions revolve around the topic of consumer protection. They may cover the following topics:

• Food law
• Hygiene
• Protection of minors
• Alcohol Act
• Protection from passive smoking
• L-GAV
• Labor law
• Social insurances

These would be sample Wirtepatent exam questions with four possible answers:

• What are "additives"?
• Which of the following foods would you describe as particularly susceptible to microbial spoilage?
• What does the use-by date mean?
• Are you allowed to offer your guests a place to smoke in the entrance area of the restaurant?
• From what age can alcopops be sold?
• A spirits company is offering me parasols with the spirits logo free of charge. May I set up these parasols in my garden restaurant?
• Are there so-called minimum wages in the catering industry?
• Who is responsible for taking out health insurance?
• What should the work schedule look like in a seasonal business?
• The work shift lasts from 10.00 a.m. to 3.00 p.m. Can a half day of rest be granted?