Starts: never at the same time, that depends on the week’s schedule.
Beginning of the day:
Can vary on a daily basis: EVERYTHING! Optimizing a hotel’s turnover includes multiple variables.
Works with these departments:
Contact with guests: in the framework of final negotiations.
Lunch break: always with colleagues, trying out dishes prepared by the hotel’s cafeteria staff.
Corporate spirit: young, interrelated and very Vatelien! Six Vatel alumni work at the hotel. All the departments get together at lunch and everyone is ready to help others out. At least one Friday per month, there’s a cocktail after work.
Leaves: whenever, as the hospitality industry is like a second family. You get a lot out of it, but it requires a lot of investment.
Vie à l’école, organisation des cours, sélection des stages, relations avec les professionnels... pour tout savoir de l’intérieur, conversez avec une étudiante ou un étudiant Vatel.
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