By UOW Malaysia 

School of Hospitality, Tourism and Culinary Arts (SHTCA), UOW Malaysia Selangor and Penang campuses, recently organised an enriching educational trip to Lucerne, Switzerland, from 11 to 23 October 2026. The delegation comprised 41 students and 3 accompanying staff members from the Selangor and Penang campuses. The trip provided students with valuable international exposure and immersive, hands-on learning opportunities in one of the world’s leading hospitality and tourism destinations.

Hosted by Benedict Hotel & Management School (BHMS) in Lucerne, ranked 12th globally for Hospitality by QS, the two-week program featured a carefully curated blend of academic learning, industry exposure, cultural immersion and practical assignments.

Throughout the program, students participated in lectures and workshops led by academic experts and industry professionals, gaining insights into international best practices and emerging developments in hospitality management, tourism and culinary arts. These sessions enabled them to bridge classroom learning with real-world industry practices while broadening their understanding of the global hospitality landscape.

Central to the educational experience was the theme ‘Sustainability in an Age of Luxury’, which also formed the basis of students’ assignments. Through lectures, case studies, site visits and group discussions, they explored how luxury hospitality providers and tourism destinations can deliver exceptional guest experiences while upholding environmental responsibility and embracing sustainable business practices. The discussions also encouraged students to examine contemporary industry challenges and consider innovative approaches to sustainable tourism development.

Learning extended well beyond the classroom, with visits to several of Switzerland’s iconic destinations. In Zurich, students explored urban tourism, cultural heritage preservation and the city’s standing as a leading international destination. A visit to Interlaken offered insights into how adventure tourism can be integrated with sustainable destination management, while their time in Bern, Switzerland’s capital, provided an opportunity to appreciate its rich history, distinctive architecture and tourism infrastructure.

Another highlight was the visit to the Lindt Chocolate Factory, where students discovered the heritage of Swiss chocolate, its production processes, branding strategies and visitor attraction management. The experience illustrated how food tourism and heritage branding can enhance a destination’s appeal while contributing to economic development.

The delegation also embarked on an excursion to Mount Rigi, famously known as the ‘Queen of the Mountains’. Against the backdrop of Switzerland’s breathtaking alpine scenery, students gained a greater appreciation of the role of eco-friendly transportation and responsible tourism practices in preserving natural attractions for future generations.

Beyond academic and industry-related activities, the experience fostered cultural exchange, teamwork and personal growth. Immersing themselves in a different cultural environment, interacting with international visitors and navigating unfamiliar surroundings helped students build confidence, adaptability and a deeper appreciation of diverse perspectives.

This international educational initiative reflects SHTCA’s continued commitment to delivering a holistic learning experience that prepares graduates to be globally minded, knowledgeable and industry-ready. By bringing together academic instruction, international exposure and practical industry engagement, the trip reinforced the importance of innovation, sustainability and cultural understanding in shaping the future of the hospitality and tourism industries.