Azubi project: Poolbar opened in the Gasthaus Hirschen Horn!

Azubi project: Poolbar opened in the Gasthaus Hirschen Horn!

In the picturesque Gaienhofen, the commitment of apprentices in the hospitality industry is illuminated in a completely new light. The Gasthaus Hirschen Horn recently opened an impressive pool bar, which was completely designed by the trainees of the company. This step shows the importance and benefits that young people can bring into the catering and how their ideas enrich the guest experience.

The importance of trainees for gastronomy

The project, which is known as the "Insel Bar by Platzhirsche", has its origin two years ago when the family business Amann, known for its family atmosphere and first -class hospitality, gave the apprentices the opportunity to work independently on projects. This practice not only promotes the personal development of the trainees, but also increases the overall quality of the offer in the Hirschen Horn.

responsibility and creativity in training

As senior manager Karl Amann said on the occasion of the opening ceremony: "You have to have the young people take and transfer responsibility." Through this approach, the trainees not only develop professional skills, but also learn to take responsibility for their ideas. This increases your motivation and ensures that you work with joy and commitment. Cooperation in group projects, such as the conversion of a Piaggio Ape to the pool bar, is an example of how creative the youngsters can be in the catering trade

solemn framework of the inauguration

The inauguration celebrated its climax in early August 2024, where hotel guests, the host family Amann and friends and relatives of the trainees came together to celebrate this special moment. The event was completely planned and carried out by the apprentices, which underlines the importance of the project and strengthens the community.

cultural contributions and recognition of the services

The celebration was accompanied musically by the band of the Amann family, which not only provided entertainment, but also promoted the sense of community. Jonas Stöttner, who successfully completed his training and has now worked as a service manager in the Hirschen Horn, was particularly emphasized. Such awards motivate other trainees to bring their passion and commitment into the daily tasks.

With the opening of the pool bar in the Hirschen Horn, the inn not only created a new attraction for guests, but also set an excellent example of the development and promotion of talents within the industry. The positive response and activation of the creative skills of young people shows that investments in trainees are crucial for the future of gastronomy.