Lowest values in the number of apprentices in the catering industry
In order to attract more apprentices, companies must improve the quality of training and the attractiveness of the industry.
Hospitality
A recent report by the Ministry of Labour and Economics attests to a long-term low in apprenticeship training in Austria. The development is particularly striking in the tourism industry, where the number of apprentices has more than halved in the last 15 years. With only 7,189 trainees in the hospitality industry, this is a devastating slump in apprentices. In order to counteract this trend, the trade union vida is calling for a significant improvement in the quality of training as well as measures to make the industry itself more attractive.
Quality of training must be increased
For the chairman of the vida tourism department, Berend Tusch, it is clear that the industry has a lot of catching up to do in terms of the quality of training: "There needs to be enough trainers who have the time to train on the one hand and who have to be trained again and again in technical and social skills on the other." This is important in order to make the apprenticeship period appropriately instructive. "Furthermore, we need mandatory training documentation and a regulation that guarantees that companies are inspected more than once when they take on apprentices for the first time. In this way, we can ensure that apprentices not only function as workers, but actually receive a sound professional basis," Tusch is convinced.
Creating more prospects for employees
One reason for the low number of apprentices is also the gastronomy and tourism industry itself, which is characterized by high fluctuation. According to the trade union vida, companies should provide incentives such as public transport tickets, childcare services and affordable company apartments to attract more young people. "We have to make the profession itself more attractive. This means offering prospects after the apprenticeship, creating further training opportunities and improving working conditions," adds Berend Tusch. According to the trade unionist, a broader spectrum of the job profile and training could also make an important contribution.
"The diversity of gastronomy must be reflected in the training professions. For example, upscale Indian, Asian or seafood restaurants should also have the opportunity to train new specialists."
Tourism collective bargaining as an important step
Despite the challenges, the trade union vida is pleased with the progress made in the tourism collective agreement in May 2024 together with the Chamber of Commerce. These include, among other things, the increase in apprentice income to over 1,000 euros and the introduction of additional Sundays off and holiday regulations. In addition, there will be another improvement in the framework law in November, which includes a new night work bonus. "These measures are a step in the right direction. However, it is crucial that the industry continues to work consistently to improve working conditions and increase the attractiveness for apprentices," emphasizes Tusch.