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In Germany, 10536 new training contracts were concluded in 2013. On the ranking list of apprenticeships according to new degrees in Germany, the apprenticeship is thus ranked 16th.
It is very similar to that of the restaurant staff, but is extended by some areas of activity, which occur in hotels in addition to those of restaurants.
In the course of the training, basic knowledge about nutrition in general and special subjects as well as detailed knowledge about foodstuffs, their origin and preparation are given. In addition, the beverage customer is one of the main components of the training. This includes knowledge of wine, hot drinks, spirits, beer production, drinks, legal bases, etc. All this knowledge is necessary in addition to great contact security, articulation ability and of course physical fitness to successfully learn and practice this profession. The departments are mostly restaurant, banqueting service and bar, sometimes also the room service.
In addition, in the training the departments reception (front office), where the handling of checkout, telephone system as well as the check-in and check-out of the guests with the entire care of the guests during their stay in the hotel is learned, further the housekeeping, where the room cleaning As well as cleaning the public areas in the hotel on the training plan, and office activities such as accounting and purchasing.
The share of the service departments is about 40 percent, the front office a further 20 percent, housekeeping also 20 percent and the remaining departments a total of about 20 percent.
In contrast to the restaurant specialists, hotel staff have a better chance of working in large hotels because they already have knowledge of the entire process in such a company. On the other hand, restaurant staff have better chances in very high-quality restaurants (star kitchen), since they have acquired more detailed knowledge of the service process (with carving, filleting, flambéing etc.). In practice, 39.0% cooks, 33.7% hotel staff, 16.9% restaurant staff, 2.4% hotel buyers, 5.0% specialists in the system gastronomy and 3.0% are trained in other catering trades.
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