The Leioa School of Hospitality is committed to providing its students with practical and theoretical training based on the experience accumulated in the hospitality sector, helping them enter the professional workforce.
Our most important hallmark is the real-world practical training that our students undertake in the different services offered by the School. These services welcome customers every day, whose satisfaction is one of the objectives of our educational system.
Our services are based on a broad and varied gastronomic offering, professional and friendly service, and the hygienic and sanitary safety of the food products we prepare. To guarantee this, we have implemented a food safety self-monitoring system based on the HACCP system for hazard analysis and critical control points, as an effective method for ensuring the hygienic and sanitary quality of our products.
Three principles of environmental protection
The Management Team, aware that the School’s activities may have an impact on the environment, has adopted an environmental protection approach based on:
Prevention
Preventing the effects of our activities and services on the environment, while contributing to the achievement of sustainable development.
Regulatory compliance
Compliance with the legal requirements currently applicable to education, hospitality, occupational risk prevention and environmental protection.
Student training
Ensuring that students leave the School with the skills they need so that their future activities in the professional sector have the lowest possible environmental impact.
To support the achievement of these goals, the School has a management system focused on the satisfaction of its students, staff and hospitality service customers, together with an organisational structure committed to continuous improvement.
