EU Business School vs Ecole Polytechnique Fédérale de Lausanne - EPFL vs IMI International Management Institute Switzerland vs EHL Hospitality Business School - EHL vs Hotel and Tourism Management Institute Switzerland - HTMi

Although I earned my bachelor degree at the University of York in UK, it was quite theoretical. I really started to bridge the learning gap between theory and practice only when I started to pursue my master degree in Business Analytics and Data Science at EU Business School in Barcelona. What stands out most in my current program is the university’s strong emphasis on practical experience. Our professors are not only scholars but also are successful business managers and data experts, as they are either the owners of successful organizations or individuals who took on top management roles in large corporations. Their teachings are more than just the syllabus in, they also provide personal experience in the area of niche markets, provide best practices in an industry, and always provoke our thinking with regard to the existing trends in higher education, business strategy, and innovation.

It is a great university, well ranked worldwide, with a beautiful view on the lac and the Alpes from the campus. The courses and the programs are really interesting, the teachers are smart, but you have to work a lot, specially during the first year of bachelor, which is a kind of selective year.

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Choosing EHL was a very intentional decision for me. As an extroverted person passionate about hospitality, I wanted a university where service excellence is not only taught but truly practiced. EHL stood out because of its balance between academic rigor and hands-on experience. The AP (preparatory year) program had a big impact on me. Working in operational roles such as fine dining service, front office, pastry taught me discipline, attention to detail, and how to perform under pressure. It gave me real confidence in guest interaction and teamwork. Academically, I especially enjoyed classes related to financial accounting and economics as they helped me better understand how people and businesses function together. EHL’s career support also made a real difference. The interview preparation and guidance helped me secure my Front Office internship at Jumeirah Marsa Al Arab, which was a major opportunity for me. What makes EHL distinctive is its international environment and high standards. You’re constantly surrounded by ambitious, driven students, which pushes me to grow both personally and professionally. My advice to future students is to fully embrace the operational experience; it builds resilience and professionalism that truly sets you apart.

Usually I trust reviews and they have never let me down, until 2023, when I chose to continue the bsc culinary course at this place. I wish someone told me this before my “study” there. First, I couldn’t get my proper classes schedule for 3 weeks. When the schedule finally came, it was chaotic, with daily kitchen duties overlapping with theoretical classes (By the way, I have No complaints about most of the theoretical classes, they were rare for culinary students but to the point and interesting - the only one plus). The kitchen duties were overwhelming, covering 24 days a month, and I almost never had the chance to attend a practical cooking class or even write down a single recipe, as all practical part was under MIT - people who working for HTMI as volunteers to get 1 year Swiss visa. These MIT used to talk with me very badly and always gave the task to clean or bring/peal for them vegetables, they directly told us that culinary students here to work, not enjoy their study. There was no culinary instructor for my course. And almost every event on Friday for students I had to be all day in the kitchen to cook for HTMI and after clean kitchen. I felt like I was working as a servant at the school, preparing meals and performing tasks for the kitchen MIT. The quality of the food was poor, sometimes even totally vegetarian days, and everything was prepared by the students, with the exception of desserts. Desserts were prepared with pastry students, but even pastry chef visits to the main kitchen were rare, and his desserts plating was outdated (like previous century, no one plate this way now in fine dining restaurants. Anyway, at least one teacher whom I sometimes even had to beg to attend his classes instead of “learning” how to clean kitchen and steam rice from MIT) They even taught us to plate dishes in a clock style 🤣) In the event planning class, we were expected to find our sponsors to organize an event as a part of the study, which forced us to seek support from local hotels and supermarkets, couldn’t really do it… They also forgot to give me my iPad in the beginning, when I asked, they say I’m trying to cheat them. I also had to pay my insurance twice. I was hoping on internship, but even that was below then Macdonalds level, i had to prepare sandwiches and salads for hotel staff, HTMI career center that time stoped replying my emails.. The experience was so depressing that I had to take antidepressants to cope with the stress. I strongly recommend that parents of prospective students look elsewhere in Switzerland and avoid these scams. I’m also attaching pictures from our “culinary classes” with MIT and accordingly the same food that was given to the students for 3500 franks per 12 weeks. Thank you for the attention 🙏🏼

The 15 months at AISTS were truly enlightening. What sets this program apart is its exceptional support system, offering unparalleled professional guidance and prioritizing mental health and wellness.

I really value SHL Schweizerische Hotelfachschule Luzern for its dynamic learning environment, where you truly learn by doing. The programme is built around hands-on experience, allowing you to grow through practice rather than just theory. The teachers are incredibly diverse - with strong and different but complementing personalities - which I find inspiring, and the same goes for the students — my (BSc) class includes people from all over the world, from Mexico to the Cayman Islands to South Africa. Both faculty and students are remarkably hospitable, inclusive, and genuinely welcoming, creating a strong sense of community. SHL also stands out for being innovative and constantly improving its programme to stay relevant and up to date. The school’s location and views are stunning, and the cuisine is exceptional — with a different concept each day, ranging from Scandinavian hygge to soul food to Abudala potatoes. There are always events happening, which makes campus life active and engaging. Since I am not originally from Switzerland and don’t even speak German, I really value how SHL and its network have been supportive in helping me integrate here. From guidance on internships to daily life advice, the community helps me feel at home. Because I’m not entirely sure what I want to do in the future, I especially appreciate that SHL opens many doors after my studies — whether in HR, culinary arts, restaurant management, accounting, or finance. The programme prepares you broadly and gives you the flexibility to explore different directions within the hospitality industry and beyond. Another thing I deeply appreciate is the internship system. The contracts provided by SHL give students a sense of security and ensure fair standards, making me feel supported and protected. At SHL, you learn everything — from cooking, cleaning, and serving to leadership, accounting, and beyond. This holistic education prepares you not only for a successful career in hospitality but also for life itself. Of course, the programme is challenging, but that’s what makes it so rewarding. It builds resilience, confidence, and real-world skills. The teachers are also empathetic and truly listen, offering guidance and encouragement every step of the way. Overall, SHL gives you the knowledge, experience, and mindset to enter the hospitality world fully prepared — and it does so in a warm, multicultural, and motivating environment.