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 and educating trade professionals and management staff for the hotel and catering sector since 1966. The courses of study range from vocational training as a hotel and catering specialist to the Swiss Professional Degree in Hospitality Management and the Bachelor’s Degree in International Hospitality Management HES-SO (Ecole hôtelière de Lausanne curriculum). Academic teaching of the latest management skills is combined with practical training. Students are given extensive opportunities to put their theoretical skills into practice in the various in-house restaurants, at reception and in housekeeping. Around 300 students from 45 countries follow courses at the Passugg campus near Chur. The