Pineapple ripened or off-green. A plant growth regulator, Ethephon, is typically sprayed onto the fruit one week before harvest, developing ethylene, which turns the fruit golden yellow. After cleaning and slicing, a pineapple is typically canned in sugar syrup with added preservative. A pineapple never becomes any riper than it was when harvested. The fruit itself is quite perishable and if it is stored at room temperature, it should be used within two days; however, if it is refrigerated, the time span extends to 5–7 days. Mimi Sheller writes: "The pineapple entered European iconography as a symbol of welcome and hospitality,
Swiss School of Tourism and Hospitality can be taken in either English or German, includes basic hospitality management disciplines such as economics, marketing, HR and communications. Academic training is combined with practical experience in catering and housekeeping. A key feature of the three-year specialist and management training at the SSTH is its focus on entrepreneurial and practical approaches. Degree's: On completing the Swiss Professional Degree, there is the option of going on to complete a bachelor’s degree in International Hospitality Management HES-SO. This course follows the curriculum of the Ecole hôtelière de Lausanne, the world’s pre-eminent hospitality management school, and is hence also affiliated with the