LA LOUPE Lech Zürs No.6 - Summer Edition

L.L. ⁄ Mr Moosbrugger, you attended the renowned hotel management school
in Lausanne. The perfect career start for a prospective hotelier?
F.M. ⁄ For someone from Lech, Lausanne means two things: getting to go
abroad and to a good school. It’s one of the best in the world and I can only
recommend it. What’s most important though is to go out into the world,
to get to know other languages and cultures, to form tolerance and character.
It’s important to see for oneself whether the hotel business is one’s calling and
whether one wants to spend their life occupying themselves with the topic of
hospitality.
L.L. ⁄ And which subject was your favourite?
F.M. ⁄ Well there weren’t just classical subjects such as service, cooking and
reception but we also dealt with psychology quite intensively. We were made
aware of the fact that we’re not just dealing with numbers but with people,
be they guests or staff. It’s us hoteliers that have to make sure everybody’s
individual views are united so the entire system can function.
L.L. ⁄ You followed in your parents’ professional footsteps. What’s your advice
for young hoteliers during the transition phase?
F.M. ⁄ I occupy myself a lot with quality management, also as part of the
supervisory board of Relais & Châteaux. And there I often notice that,
unfortunately, the handing over of the management is the biggest problem for
family-owned businesses. There is no universal remedy though, each family
has to deal with it in their personal way. I can say that I have seen the greatest
successes when there was a clear cut. So, when a time was fixed when the
younger generation would take over the responsibility for the business’ fate.
L.L. ⁄ Word of advice for young people who want to be successful in the hospitality
industry?
F.M. ⁄ Go out there and see the world, other countries and cultures! Find out
which part of the hotel business you like most. There are so many different
fields where one can be happy and successful!
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L.L. ⁄ Many people see hospitality as a mere job. What do you have to reply to
that?
F.M. ⁄ That’s quite alright for young people. If you’re new to the work process
it’s ok to practice working. What’s important is to keep looking for what
one really wants to do. In the meantime it’s just fine to make some money in
gastronomy.