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 Swiss School of Tourism and Hospitality The SSTH Swiss School of Tourism and Hospitality is a College of Professional Training and Education for the hotel and catering sector based in Passugg. 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). Both the German- and English-language training programs of the SSTH are recognized in Switzerland. The hospitality management school is in the building of the former Passugg spa hotel. The SSTH has been training