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Internships: at the core of Vatel degree  - Vatel

Internships: at the core of Vatel degree

September marks the return of our 2nd and 3rd year students from their internships. We talk to one of them to get the scoop on their experience!


Third year Bachelor student in the International section, Antoine Swaleus explains what he learned at his internship at the Intercontinental Marseille.

« The second academic year at Vatel Switzerland has given me the opportunity to opt for an internship outside of the country. Thanks to this opportunity, I chose Marseille. I applied at the Intercontinental which is a prestigious and luxurious 5-star hotel. When I was offered a position as Concierge, I was very honoured to join a Team that would offer me a full understanding of the operations of a respected Hotel Group such as IHG. »

Being a concierge in a prestigious hotel… what is it like?

« The main mission of the concierge of a large hotel is to ensure the customer’s stay is smooth running. We must satisfy all their requests, no matter how simple or complex. The position of the concierge requires a lot of concentration and composure, there is no room for mistakes. You have to be proactive, efficient and demonstrate resourcefulness while having impeccable knowledge of the city and its surroundings. A concierge has to be discreet and respect the privacy of customers. On top of this, outstanding grooming is required as well as the ability to communicate efficiently in different languages.

 My daily tasks were plentiful and diverse: there was nothing routine! The main requests of guests were guided tours of the region, private boat excursions, restaurant bookings, and to direct them to the main attractions in Marseille. »

What did you learn from that experience?

« During my internship, I discovered a multifaceted job that requires excellent knowledge of the city and its surroundings, rigor, discretion, adaptability, and proactivity.

This dynamic and demanding department allowed me to improve social and professional skills with both colleagues and guests.  I have learned how to better handle stressful situations in front of guests within an environment that can be quite demanding. »

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