The hospitality industry lives on service – and service is best learned by doing. Internships in hotels, restaurants and tourism give students direct contact with guests, kitchens and reception desks. It's intense, fast-paced and social. And for the industry, interns are a crucial pipeline for future employees.
Internships in hospitality and tourism mean the student works at a workplace within the visitor industry under supervision. Common placements include hotel receptions, restaurant kitchens, cafés, event companies and tourist offices. The student trains service skills, food hygiene and teamwork.
Why the industry needs interns#
The hospitality industry is one of Sweden's largest employers with over 200,000 employees according to Visita. At the same time, staff turnover is high and the skills shortage is significant – especially after the pandemic's effects.
- The industry has a high proportion of young workers
- Recruitment often happens through contacts and internships
- Many companies report difficulties finding trained staff
- Internships are the natural entry point
What the student learns during the internship#
Depending on the specialization, tasks can vary:
Restaurant and kitchen#
- food handling and hygiene routines
- basic cooking techniques
- mise en place and kitchen organization
- serving and guest interaction
- teamwork under pressure
Hotel and reception#
- check-in and check-out
- booking systems and administration
- guest service and problem-solving
- phone and email handling
- collaboration with housekeeping and other departments
Tourism and events#
- planning and executing activities
- customer contact and information
- social media and marketing
- logistics and practical coordination
The seasonal challenge#
The hospitality industry is seasonal. This affects internships:
- Summer and Christmas: peak season with high workload – intense but educational
- Low season: fewer guests can mean fewer meaningful tasks
- Weekends and evenings: the industry works unsocial hours, which students need to be prepared for
Schools should plan APL periods considering the industry calendar. An internship in February at a summer destination differs radically from one in July.
Tips for companies hosting interns#
Introduction#
The industry moves fast, but don't skip the introduction. Cover:
- safety procedures (fire, evacuation, allergy management)
- hygiene requirements (food handling, hand washing, clothing)
- workplace culture and expectations
- who the student should turn to
Work tasks#
- Vary the tasks during the period
- Let the student meet guests – that's the core of the profession
- Give gradually more responsibility
- Avoid parking the student at the dishwasher the entire period
Feedback#
Give short, concrete feedback every day. In a hectic industry it's easily forgotten. But five sentences after the shift can make all the difference.
Schedule#
Discuss working hours clearly from the start. Students under 18 have legal restrictions on working hours and overtime.
Common challenges#
High pressure during rush Students can feel abandoned during lunch or dinner rush. Solution: pair the student with an experienced colleague, not alone.
Language barriers In an industry with international guests and staff, communication can be challenging. See it as part of the learning, not an obstacle.
Physical strain Standing all day, carrying heavy loads, heat in the kitchen. Prepare the student that the profession is physically demanding. Check that the student has proper equipment.
Quality differences between workplaces Some restaurants actively supervise, others treat interns as free labor. The school must follow up actively.
How Prakto can help#
A digital internship platform like Prakto makes it easier for schools in hospitality programs to keep track of APL placements, follow up on students during seasonally intense periods and gather evaluations from supervisors and students.
Frequently asked questions about hospitality internships#
Which programs lead to internships in the industry?#
The Hotel and Tourism Programme and the Restaurant Management and Food Programme are the most common. Adult education and higher vocational programs can also include industry placements.
How long is APL?#
At least 15 weeks during upper secondary school, but schools decide the distribution. Some allocate more APL time in years 2 and 3.
Can you intern at a bar?#
Students under 18 are not allowed to serve alcohol or work alone in an alcohol environment. With a supervisor following the rules, some work can take place, but serving alcohol requires the student to be of legal age.
Does the student need a food hygiene certificate?#
Food hygiene is part of the education. Many schools certify students before APL. The employer is still responsible for ensuring everyone handling food has the right knowledge.
How does the school handle guest complaints about the student?#
Complaints should be handled by the company in the moment. If it concerns the student's competence or behavior, the supervisor should have a conversation with the student and contact the school if needed.
Conclusion#
Internships in hospitality and tourism are demanding, intense and often decisive for whether the student stays in the industry. With clear supervision, appropriate tasks and good collaboration between school and company, the student gets an authentic picture of the profession – and the industry gets the chance to show its best.
Sources#
- Visita – industry statistics and staffing 2025
- Skolverket – program structure for the Hotel and Tourism Programme and Restaurant Management and Food Programme
- Swedish Work Environment Authority – rules on minors' working hours
- Swedish Food Agency – hygiene rules for food handling personnel
