Thoughts on Internships

In choosing the major to study at university, one of the key considerations is how “academic” or “career-oriented” the subject should be, taking into account all the career options available after graduation.

In fact the career options appear much earlier than graduation. It is basically determined during the first one or two internships, and students are expected to apply for summer jobs several months after entering the university. Probably not many students are prepared for that!

From the perspective of most recruiters, relevant experience matters more than academic qualification, partly because of the way hiring managers are looking for candidates. The first internship is particularly hard to come by, and for most students it seems almost random. Then the random internship will be priced in during the application for the next internship and so forth.

Some universities have better internship programmes in certain industries, depending on the connection with the key players. However this might not be fully reflected in normal university rankings, which take a heavier weighting on research papers.

Therefore, the key is for students to think one more step ahead – how do they plan to present themselves in front of employers of their preference? How well are the university programs going to equip them once they are enrolled? These are important questions most student overlook.

Glion’s student-operated gastronomic restaurant Le Bellevue awarded 16 Gault Millau points

Glion’s student-operated gastronomic restaurant Le Bellevue awarded 16 Gault Millau points

Montreux (Switzerland), 7 October 2019—Glion Institute of Higher Education, a world-leading hospitality management institution, opened its student-operated gastronomic restaurant Le Bellevue in March 2018, which received 15 points in the Gault Millau Guide Switzerland last year, after only six months of operation. Today’s edition of the renowned guide renewed its praise and awarded 16 points to the unique restaurant perched above Montreux, Switzerland.

The guidebook describes the Bellevue as “undeniably one of the most beautiful restaurants of the country,” with a “modern and elegant décor.”
Set in a warm Belle Époque atmosphere with breath-taking views of Lake Geneva and the Alps, the restaurant is named after the iconic hotel originally located in the 19th century building. The restaurant was carefully renovated in 2018 to integrate the spectacular and unobstructed view, while conserving all historic elements of the old Bellevue room which is protected as a listed monument.

The review praises the style and character of the cuisine, emphasizing the anthology of dishes and the expertise of its teaching staff: Dominique Toulousy led the Bellevue and a two-star Michelin restaurant for over 20 years and retired last summer, handing over to David Alessandria, holder of the Prix Prosper Montagné and Mickael Marini, under the guidance of Benoît Carcenat, culinary arts director for Sommet Education and Meilleur Ouvrier de France 2015 (MOF) in cuisine who served over 10 years as sous chef at the Hôtel de Ville in Crissier.

Under the guidance of these experts and in groups of up to 15, first-semester students spend two weeks immersed in culinary roles and two weeks immersed in service roles at Le Bellevue. This low student-instructor ratio and personalised learning approach enables students, often with no prior experience, to operate a 16 points Gault Millau restaurant.

“This recognition is a testimony to the excellence of our culinary and service expertise, and a reflection of our commitment to providing students with an exceptional learning experience,” said Georgette Davey, Glion’s Managing Director.

The Gault Millau restaurant guide was founded in France in 1965. Today, qualified reviewers evaluate more than 10,000 restaurants and hotels every year across thirteen countries.

Useful information
Le Bellevue
Glion Institute of Higher Education
1823 Glion-sur-Montreux

T: +41 21 966 35 25

Opening hours
Mon – Fri
12:00 – 14:30
19:00 – 23:30

Glion Institute of Higher Education

Founded in 1962, Glion Institute of Higher Education is a private Swiss institution offering bachelor’s and master’s degrees in hospitality, luxury and finance to an international student body across three campuses in Switzerland and London, UK. Glion also offers a dual-degree MBA and MSc programme in partnership with Grenoble Ecole de Management.

Part of Sommet Education, Glion is accredited by the New England Commission of Higher Education (NECHE). Glion is ranked number four of the world’s top institutions for hospitality and leisure management by QS World University Rankings by Subject 2019.
For more information, visit


Anouck Weiss
VP Communication
T: +41 21 989 26 63

Joel Reeves
PR Manager
T: +41 21 989 26 30


Ducasse Education graduates its first class of Bachelor students (France)

Ducasse Education graduates its first class of Bachelor students (France)

The Bachelor of Culinary Arts and Bachelor of French Pastry Schools DUCASSE Education graduated at their graduation ceremony Thursday, July 18, 2019 in Yssingeaux, Haute-Loire.

In 2016, two schools of the DUCASSE Education group, the Alain Ducasse Training Center and the National Pastry School, had launched two new academic programs for prestigious sponsors: a Bachelor of Culinary Arts sponsored by the multi-star chef Alain Ducasse and a Bachelor of French Pastry sponsored by the renowned Pastry Chef Cédric Grolet.

This Bachelor 2019 promotion is the first to graduate since the creation of these unique programs. A special moment for everyone, in the presence of Alain Ducasse, Founding Chef of DUCASSE Education, Yves Thuriès, Doubly Best Worker of France and President of the ENSP, Benoit-Etienne Domenget, CEO of Sommet Education, and Cyril Lanrezac, Director of DUCASSE Education.

This graduation was a major event for DUCASSE Education, which saw its first Bachelor promotion fly to promising careers: since their return in September 2016, the students of the Bachelor of Culinary Arts and the Bachelor of French Pastry were able to acquire all the technical know-how and managerial skills needed to meet the requirements of the catering and pastry sector in France and abroad.

In addition to graduates who chose to continue their higher education, more than half of the graduates chose to enter the workforce immediately. The latter received one or more job offers even before graduation or decided to embark on entrepreneurship. Some of them will join the ranks of prestigious establishments like Angelina, Louis XV or Harrods.

This passion for training in culinary arts and pastry reflects the dynamism and growth prospects of the hotel and restaurant sector. In fact, according to Pôle Emploi, more than 308,000 jobs will be filled in hotels and restaurants by 2022 in France and the number of jobs increased by + 34% in catering between 2005 and 2017.

Since June 2019, DUCASSE Education has been part of Sommet Education, an education group in hotel management and culinary arts belonging to Eurazeo, one of the leading listed investment companies in Europe.


Since its creation in 1999, DUCASSE Education has been transmitting unique know-how of excellence in cooking and baking through its network of schools in France (Alain Ducasse Training Center, Ecole Nationale Supérieure de Patisserie, Alain Ducasse Cooking School) and abroad. The courses include Bachelors, retraining programs, continuing professional education and courses for individuals, through its three schools in France, as well as partnerships with foreign universities.

DUCASSE Education thus transmits the highest standards of its trades with courses focusing on the practical learning of techniques, with precision, innovation and a rigorous methodology based on skills.


Sommet Education is a unique education group, specializing in hotel management and culinary arts, committed to providing outstanding student experience and developing the talents of the customer experience industry.

Its hotel management institutions, Glion and Les Roches with campuses in Switzerland, Spain, China and the United Kingdom, host undergraduate and graduate students from more than 100 countries and offer education based on the Swiss dual model: academic rigor and practical learning in a multicultural environment. Its culinary arts and pastry institutions, Ducasse Education, offer Bachelors, retraining programs, continuing professional education and courses for individuals through three schools in France and partnerships abroad.

Sommet Education is the only education group with two hotel management schools ranked among the top four in the world for hotel education and one of the top three in the world for employer reputation (QS World University Rankings by Subject 2019). ).


The 26th Hong Kong International Education and Careers Expo

Gliding Education is pleased to participate in the 26th Hong Kong International Education and Careers Expo, at Hong Kong Exhibition and Convention Center, on 6-7 July 2019. We enjoyed discussing with parents and students on their plans to study overseas, and look forward to work closely with them on the next steps. Special thanks to our partners Glion Institute of Higher Education, Oxbridge Futures, and the organizer, CMA Exhibition Services Ltd.

More details

Now Boarding: The Future of the Travel, Hospitality Industry

(Source: Wall Street Journal)

Now Boarding: The Future of the Travel, Hospitality Industry

With strong industry growth expected to continue, many travel brands are looking to seize opportunities by leveraging emerging technologies and providing more personalized customer experiences.

Global travel industry gross bookings reached $1.6 trillion in 2017, making it one of the largest and fastest growing sectors in the world.¹ Factoring in indirect economic contributions, travel and tourism now account for a staggering 10.2 percent of global GDP.² A strengthening global economy lies at the heart of industry growth. Each year, the global traveler pool is flooded with millions of new consumers from emerging and developed markets, many with rising disposable incomes.

Over the past two decades, the number of international travel departures across the globe has more than doubled from roughly 600 million to 1.3 billion.³ Growth appears poised to continue, lifting the industry to new heights in 2018 and beyond. The U.S. travel market is among the leading beneficiaries of a swelling global traveler pool. In combination with other key growth drivers, this influx of spending drove the total U.S. market, comprising six segments including airlines, lodging, car rental, cruise, rail, and travel packaging, to hit a record $353 billion in 2017.⁴ Strong five percent growth is forecasted for 2018, setting the industry on course to hit a record-breaking $370 billion by year’s end.⁵

Segment by Segment

For hotels, airlines, restaurants, and other players in the travel ecosystem, some forces shaping the year’s outlook include healthy consumer spending, intense airline competition, and steady corporate travel demand. While each industry segment has unique challenges and opportunities, driving innovation and exploring new possibilities around the travel experience are likely to be common priorities.

Hospitality. The hotel industry continues a run of strong performance and is projected to sustain strong 5 percent to 6 percent growth throughout 2018.⁶ Throughout the year, hoteliers are likely to look for opportunities in strategic areas, such as midscale hotels, traveler-facing tech, health and wellness, and loyalty.

Airlines. After a decade of underwhelming performance, many large U.S. carriers are looking to define the future of flying with key infrastructure and technology investments. Some key themes for 2018 center around low-cost cost competition, air traffic reform, cabin segmentation, and leveraging maturing technology such as Internet of Things (IoT) to redefine the curb-to-gate-to-plane experience.

Restaurants. Americans now spend 44 percent of their food budgets eating out instead of cooking in.⁷ That volume represents prosperity, the family time crunch, and the growth in service levels and delivery options. To seize their share of that growing pie, many restaurants are focusing on key strategic imperatives, including enhancing guest experience, driving employee engagement, dominating delivery, competing with non-traditional players, and driving operational excellence.

While hotels and airlines represent the bulk of industry gross bookings, most travelers do not take trips to sit on airplanes and spend time in hotel rooms. Instead, travel is about the experience, and today’s travel suppliers are seeking ways to be more relevant to their customers across the entire travel journey. For many, this means looking beyond their core competencies such as flights and hotels, and exploring the power of adjacent spaces such as wellness and activities. For health-conscious consumers, for example, hotels are launching fitness-inspired brands and introducing wellness-focused room upgrades. To provide guest experiences beyond core offerings, many travel brands are also looking to offer more tours and activities—and seeking partnerships that enable them to do so.

The Future of Travel

Evolving technologies and data-driven personalization are shaping the future of travel and redefining the relationship between customer and brand. Some technologies poised to change the industry include:

Artificial intelligence. AI is the power behind many emerging technology platforms. Travel websites are “learning” to deliver more personalized results for travel planners. Chat platforms are helping suppliers provide better service. Machine learning is helping travel players make sense of volumes of unstructured data connected to their businesses—including photos, video, social network data, and natural language. Though AI still has a long way to go, travel providers continue to make advances using the technologies.

IoT. Connected sensors, devices, and machines create a new form of dialogue with the physical world, enabling brands to 'up' the experience. While IoT has huge implications for airlines, connected hotel rooms outfitted with smart home technology will continue to provide some of the biggest improvements to the travel experience in 2018. Many early adopters still face challenges, however, including cost and cybersecurity.

Voice technology. With the rise of digital home assistants, traveler search-shop-buy behaviors may shift as consumers rely more on conversational exchanges to plan travel and interact with travel providers during their trips. This year marks the first that a major hotel chain installed AI assistants in every room. While voice technologies and applications are still maturing, heavy investment may power huge leaps forward in 2018.

Automation. Robotics and process automation have several front and back-of-house use cases across the travel sector—but ground transportation is poised to feel the greatest impact. Ten million driverless cars are estimated to be on the road by 2020,⁸ a development that would represent one the greatest changes to the ground transportation industry in recent history.

Blockchain. Big players and startups alike are looking to blockchain for solutions to industry pain points, including streamlining online distribution and reimagined loyalty programs. While heavily impacting some industries such as banking, there is still some lingering speculation about the degree of disruption blockchain will spur in travel.

While this outlook focuses heavily on the growing role of technology in the travel ecosystem, technology alone will not give brands all the tools they need to succeed in the coming year. At its heart, travel is still very much a people-to-people experience. Travel brands can strive to use technology to produce elevated, authentic experiences without losing sight of the human connection. Future travel experiences likely will be powered by a blend of talent and technology, with machines doing more automated work, and humans focusing on providing better service experiences and more meaningful connections.
—by Guy Langford, vice chairman, U.S. Travel, Hospitality & Leisure Leader, Deloitte & Touche LLP; and Adam Weissenberg, vice chairman, Global Travel, Hospitality & Leisure Leader, Deloitte & Touche LLP

1. Douglas Quinby, Phocuswright Conference, Florida, November 9, 2017; Gross bookings include airline, hotel, car rental, rail, travel package, and cruise.
2. Rochelle Turner, Evelyne Freiermuth, World Travel & Tourism Council: Global Economic Impact & Issues 2017; Indirect economic contributions include travel and tourism investment spending, government collective travel and tourism spending, and impact of purchases from travel suppliers. Induced contributions also include the spending of direct and indirect travel and tourism employees on food and beverage, recreation, clothing, housing, and household goods.
3. The World Bank, International tourism, number of departures, accessed October 15, 2017.
4. Lorraine Sileo, Douglas Quinby, Maggie Rauch, Phocuswright’s Online Travel Overview: 16th Edition.
5. Ibid.
6. Ibid.
7. Rachel Abrams, Robert Gebeloff, Thanks to Wall St., There May Be Too Many Restaurants, The New York Times, October 21, 2017, accessed October 5, 2017.
8. Oliver Garret, 10 Million Self-Driving Cars Will Hit The Road By 2020—Here’s How To Profit, Forbes, accessed October 14, 2017.