While in Graubünden the last snow is melting, in Bangkok 36° C are measured at very high humidity. The Asian zest for life, the openness and open-mindedness as well as the positive way of thinking refresh Patrick Manthe from Graubünden and make his work a bit easier than in Europe, where the employees have to be motivated in many ways. «The employees are thirsty for knowledge and want to learn whenever possible», explains Patrick Manthe, who has worked in Asia for over 10 years. Already after his apprenticeship as a structural draughtsman, he felt the urge and fascination of the distance to travel and get to know other cultures.
The hotel management school Swiss School OF Tourism and Hospitality (SSTH) in Passugg made it for him possible the equipment to this life-style, which it would not like to call occupation. Hotelier is not a job for 5 days a week - irregular working hours and emotional factors characterise the job. Already the training in Passugg is managed as a hotel, students live in school, cook, serve food for fellow students and at the same time learn the theoretical details in the classroom. The students also come from different countries, which makes the training Dipl. Hôtelière-Restauratrice/Dipl. Hôtelier-Restaurateur HF already very international. «The hotel management school allows one to get a relatively high entry position on the professional market". To be successful afterwards, Patrick Manthe recommends "You need a lot of flexibility and adaptability, you have to cope with new cultures and circumstances.» Many conversations with people from the hotel business should also present a realistic and honest picture; the willingness to lead a unique lifestyle in the hotel business should be consciously appeased.
The activity in the hotel business in Asia is different from that in Europe; while in Europe there are many attempts to save costs, in Asia the work is on the positive side of the budget. According to Patrick Manthe, other questions arise in Asia: «How can new turnover be generated and how can the guest experience be optimised? Of course this is much more fun and reflects the attitude of the people in Asia.»
From time to time Patrick Manthe likes to come back to Switzerland with his family for holidays, family visits and a real Bündner Capuns. He is fascinated by cultural differences and sees this as a challenge in the hotel business; «technical know-how can be taught to any interested employee; the guest's expectations and the ability to respond to cultures and customs – this means expanding one's personal way of thinking beyond one's own borders».
June 2016
Information to study as Dipl. Hôtelière-Restauratrice/Dipl. Hôtelier-Restaurateur HF
Dipl. Hôtelière-Restauratrice/Dipl. Hôtelier-Restaurateur HF are excellently trained in practice and theory and are in great demand as specialists and managers in the hotel and tourism industry. Students benefit from a varied practical training and develop sound management knowledge; entrepreneurial thinking and acting are actively encouraged, coupled with a high degree of personal responsibility and independence. After graduating from a higher technical college, students have the unique opportunity to crown their training with the renowned HES-SO (Curriculum Ecole hôtelière de Lausanne (EHL)) bachelor course in International Hospitality Management.