三年級課程詳細科目介紹

SHMS瑞士飯店管理大學

In their third year students work towards obtaining a Swiss Higher Diploma followed by a Bachelor of Arts (Hons) degree in one of the specialisations available.

At higher diploma level, at the Leysin campus, students choose to specialise their studies in hospitality management or events.

After successful completion of their Higher Diploma, students can progress into one of the three Bachelor of Arts degrees based at the Leysin campus.

During their Bachelor semester, students are challenged to develop their critical and analytical skills in order to be able to confidently manage in an ever-changing work environment. The six-week dissertation period provides the student with the opportunity to work independently on a project of their choice. The completion of the dissertation enables the student to qualify for an Honours degree.

上學期,五個月在校培訓課程
(1 semester, 5 months)

  • Swiss Higher Diploma in Hospitality Management

This module aims to provide the skills to make smart, strategic decisions about revenue and managing occupancy, pricing and marketing. Hotel revenue management is an increasingly vital function and involves a coordinated effort across the organisation. Hotels can increase revenue by balancing demand, reservation scheduling and variable pricing. It is essentially selling the right room to the right person at the right time for the right price.

The module employs a simulation exercise that focuses primarily on pricing, advertising and revenue forecasting as the prime decisions. Market and rate strategies are analysed through case studies. Students learn to design and implement displacement and pricing strategies for room block RFPs (Request for Proposal) for large MICE (Meetings, Incentives, Conferences and Exhibitions) room blocks and smaller SMERF (Social, Military, Educational, Religious and Fraternal) groups.

This module is designed to develop an appreciation of human resource management in general and in the specific context of the hospitality industry. The module emphasises the interaction of management and employees and encourages the critical appraisal of organisational and management processes and their influence on people within the hospitality industry.

This module explores the phenomenal growth of consumption on a global context and the role of marketing and specifically promotion in relation to this. In so doing, the module identifies links between the strategic marketing process and marketing roles within global competitive business environments. This module aims to give students knowledge of the planning process that is specifically related to service industry marketing. The module aims to develop student’s market research and analytic skills related to a practical marketing planning issue, through the use of real-world case studies and guest lectures. The module aims to deliver a balance of service marketing planning theory, practical problem-solving case assignments and current topical issues in service marketing.

The service economy relies on particular research method techniques in order to cope with the intangibility of the products and an inherent customer focus. Understanding consumer’s wants and needs as well as satisfaction levels is still an underskilled and under-researched area. Graduates with research skills and the ability to investigate consumer preferences are in demand by the industry.

This module aims to develop the research and reporting skills of students. The module is progressing from basic skills including referencing and writing literature reviews to critically analysing a range of research methodologies used by the service sector.

The module focuses on the use of financial analysis and control techniques utilising relevant data, based on a variety of case studies. It also addresses investment in the hospitality industry, financial projections and portfolio management.

The meetings, incentives, conferences and exhibition markets (MICE) are diverse and dynamic. They encompass many specialised segments and each poses significant challenges to the management of facilities and services within the events industry. This module seeks to develop in students an awareness of the complexity of the market segments within the broader sphere of the events industry. It aims to classify and analyse the distinct target markets within the sector and establishes a framework for the evaluation of the needs of these groups, enabling students to identify appropriate strategies for target selection. By developing an appreciation and evaluation of these sectors, students learn to be able to respond to the dynamic challenges in managing events resources.

The module seeks to encompass an understanding of the management of market groups’ needs, issues relating to demography and rotation, distribution and supply of events within the MICE sector, segmentation and positioning. It develops an evaluation of the choice and selection criteria of MICE market decision-makers and identifies appropriate strategies for enhanced event business performance.

This module aims to synthesise the key management disciplines within one capstone project, comprising considerations of market research, financial analysis, human resource management and marketing towards the development of a feasibility study.

This module analyses and discusses the meaning and nature of culture as expressed in different geographical areas of the world. Culture pervades all aspects of our lives. Consequently, in a world of increasing globalisation, managers need to be aware of ʻcultures consequence’. This is especially significant for hospitality managers who work in a multicultural environment of both employees and consumers. In an increasingly competitive environment, cultural sensitivity in business practice may form a source of competitive advantages

The aim of this module is to enable students to explore the essential elements in the acquisition, maintenance, management quality systems and control of premises, plant and equipment used in the hospitality, leisure and tourism sectors. It is a broadly based module that covers the related understanding of maintenance, design and energy management and their application to current and future industry practice.

The economics of hospitality in an introductory module arms students with a solid working knowledge of economic concepts and analytical techniques as they apply to hospitality. Knowledge of economic trends and conditions is fundamental to strategic planning and project development in any business. This module examines macro and microeconomic theories as they apply to the hospitality industry. Supply and demand, equilibrium, elasticity, substitute and complementary goods, fiscal and monetary policy, capital formation, competition, business cycles, externalities, price theory, international economics, taxation and regulation are addressed.

Professional career development equips students with both the specific business skills and the transferable skills needed to succeed in the highly competitive and fast-changing business environment of today. Through the introduction of business theory, close investigation and the analysis of business practices, students gain a thorough understanding of the workings and outcomes of professional approaches to the business environment. On completion of this course, students have acquired the high level of skills necessary for an international career. Moreover, they have also gained awareness of some of the complex issues that face the business community, an awareness that guarantees every continued success in the world of business.

Students who study their chosen language in year two are required to carry on the same language in year three.

  • Swiss Higher Diploma in Hospitality and Events Management

This module aims to provide the skills to make smart, strategic decisions about revenue and managing occupancy, pricing and marketing. Hotel revenue management is an increasingly vital function and involves a coordinated effort across the organisation. Hotels can increase revenue by balancing demand, reservation scheduling and variable pricing. It is essentially selling the right room to the right person at the right time for the right price.

The module employs a simulation exercise that focuses primarily on pricing, advertising and revenue forecasting as the prime decisions. Market and rate strategies are analysed through case studies. Students learn to design and implement displacement and pricing strategies for room block RFPs (Request for Proposal) for large MICE (Meetings, Incentives, Conferences and Exhibitions) room blocks and smaller SMERF (Social, Military, Educational, Religious and Fraternal) groups.

This module is designed to develop an appreciation of human resource management in general and in the specific context of the hospitality industry. The module emphasises the interaction of management and employees and encourages the critical appraisal of organisational and management processes and their influence on people within the hospitality industry.

This module explores the phenomenal growth of consumption on a global context and the role of marketing and specifically promotion in relation to this. In so doing, the module identifies links between the strategic marketing process and marketing roles within global competitive business environments. This module aims to give students knowledge of the planning process that is specifically related to service industry marketing. The module aims to develop student’s market research and analytic skills related to a practical marketing planning issue, through the use of real-world case studies and guest lectures. The module aims to deliver a balance of service marketing planning theory, practical problem-solving case assignments and current topical issues in service marketing.

Students who study their chosen language in year two are required to carry on the same language in year three.

Professional career development equips students with both the specific business skills and the transferable skills needed to succeed in the highly competitive and fast-changing business environment of today. Through the introduction of business theory, close investigation and the analysis of business practices, students gain a thorough understanding of the workings and outcomes of professional approaches to the business environment. On completion of this course, students have acquired the high level of skills necessary for an international career. Moreover, they have also gained awareness of some of the complex issues that face the business community, an awareness that guarantees every continued success in the world of business.

The economics of hospitality in an introductory module arms students with a solid working knowledge of economic concepts and analytical techniques as they apply to hospitality. Knowledge of economic trends and conditions is fundamental to strategic planning and project development in any business. This module examines macro and microeconomic theories as they apply to the hospitality industry. Supply and demand, equilibrium, elasticity, substitute and complementary goods, fiscal and monetary policy, capital formation, competition, business cycles, externalities, price theory, international economics, taxation and regulation are addressed.

This module follows the event as it takes shape through the different operational stages. Integration of activity becomes crucial, as the staging of the event is imminent. This is when the production team pulls together the different operational and logistical strands of the event. It is also essential to understand that the process continues after the event, as the shutdown takes place and the monitoring and evaluation are undertaken.

Planning is an essential part of event management and is a process, which needs careful consideration of spatial, temporal, internal and external factors, whilst at the same time allowing flexibility to adapt to changing situations. Key theoretical planning concepts and processes are applied to different events and different sectors. This incorporates not just the technical planning of the event but also assesses the wider external variables, which must be considered at this stage of the project.

This module aims to synthesise the key management disciplines within one capstone project, comprising considerations of market research, financial analysis, human resource management and marketing towards the development of a feasibility study.

The meetings, incentives, conferences and exhibition markets (MICE) are diverse and dynamic. They encompass many specialised segments and each poses significant challenges to the management of facilities and services within the events industry. This module seeks to develop in students an awareness of the complexity of the market segments within the broader sphere of the events industry. It aims to classify and analyse the distinct target markets within the sector and establishes a framework for the evaluation of the needs of these groups, enabling students to identify appropriate strategies for target selection. It also aims to introduce the concept of logistics management within the event industry and identifies those techniques and tools available to the events manager. Logistics for the industry must include identification and information of the supply side and the potential for evaluation of other service providers, which is often linked to management information systems.

By developing an appreciation and evaluation of these sectors, students are able to respond to the dynamic challenges in managing event’s resources. The module seeks to encompass an understanding of the management of market groups’ needs, issues relating to demography and rotation, distribution and supply of events within the MICE sector, segmentation and positioning. It develops an evaluation of the choice and selection criteria of MICE market decision-makers, and identifies appropriate strategies for enhanced event business performance.

The module focuses on the use of financial analysis and control techniques utilising relevant data, based on a variety of case studies. It also addresses investment in the hospitality industry, financial projections and portfolio management.

The service economy relies on particular research method techniques in order to cope with the intangibility of the products and an inherent customer focus. Understanding consumer’s wants and needs as well as satisfaction levels is still an underskilled and under-researched area. Graduates with research skills and the ability to investigate consumer preferences are in demand by the industry.

This module aims to develop the research and reporting skills of students. The module is progressing from basic skills including referencing and writing literature reviews to critically analysing a range of research methodologies used by the service sector.

下學期,五個月在校培訓課程
(1 semester, 5 months)

  • Bachelor of Arts (Honours) in International Hospitality Management

This module is an individually centred module that needs the maximum degree of personal reflection and critical analysis of students’ views on the future for the industry. This module enables students to do this in the following ways: provide in-depth analytical knowledge needed to address key strategic developments in their chosen industry/sector to ensure that students can see what the future may look like for them and where they fit within that future direction; help students at job interviews by knowing how to contextualise their academic learning, reflect and confirm that they possess the transferable skills necessary for their chosen industry/sector.

This module seeks to combine the skills and knowledge gained throughout study in semester four with the theories of consumption, customer, trends, issues and contemporary hospitality industry. It also attempts to provide a platform for future prospects within food and beverage operations. The growth of both corporate and independent outlets and societal shifts over the past decades has let to changes in consumer demand, expectations and a plethora of new product developments. The central theme for this module is therefore “how is the contemporary industry reflecting these changes in research, development and training or is it stuck rigidly in the traditions of the past?”

Service sector organisations must recognise the need to stay abreast of changes in the external environment and remain goal focused to ensure company objectives are met in both the short and long term. Increasing competition, dynamic customer demand and the pace of technology have led to a realisation that organisations need to be flexible, agile and responsive to change. To this end, businesses need to identify and critically examine future developments within the service sector and develop appropriate management strategies and actions to facilitate change.

Organisations that are risk adverse take longer to proactively meet the changing external environment and this module seeks to develop an awareness of the organisational approach to risk by analysing appetite and maturity levels. The module aligns with the nationally recognised need for undergraduates to have a far deeper understanding and greater knowledge of international issues and general awareness of the global agenda.

The strategic development of service sector organisations has been marked by recognition that good service quality contributes significantly to competitive advantage. Further, globalisation, increasing competitive pressures and changing customer demands have led to the realisation that successful service organisations need to be flexible and responsive to change. This module provides a forum for the exploration of recent developments in management theory and practice, relating these to the strategic and operational perspectives of service sector encounters. Companies need to identify and examine future developments within the service sector and develop scenarios for facilitating and managing change.

For the period of their dissertation, students can choose between distance or on-campus learning. In both cases strong support and supervision is provided.

The independent study offers students the opportunity to develop their analytical and critical skills in an extended analysis of a business topic, selected by the student and supervised by a member of the teaching team. The nature of the independent study varies from student to student and from course to course. The study can take the form of a critical case study, a dissertation or a work-based management project on a subject of the student choice, with the supervision of member of staff. The content includes an elaboration of the background factors involved in the situation; an evaluation of the relevant theories and concepts; an applicable methodological approach and a critical analysis of the subject selected.

This module examines how hospitality, resort and spa organisations develop and manage their business in a competitive global environment. Resort-based leisure is now a key component in the tourism industry at a regional, national and international level. Students examine and evaluate the diverse range of resort developments such as mixed use and ʻlife-style’ resorts, spa all-inclusive destinations, mega-resort developments, adventure, eco and luxury branded developments. The rise of spa, wellness and therapeutic and relaxation-based resorts as part of the leisure experience is a significant area of study within the module.

With the globalisation of service, managing a multicultural workforce to meet the expectations of an increasingly divers market has become a major task for hospitality managers. This module attempts to provide the students with an opportunity not only to understand cultural difference and how this impacts upon the organisational performance within the hospitality industry but also to critique relevant theories with applications into practice and formulate an appropriate strategy to deliver quality service that meets expectations of international clientele. Managing cultural issues are addressed as competitive advantage throughout the module using key mimetic themes of cross-cultural analysis.

  • Bachelor of Arts (Honours) in International Hospitality and Events Management

For the period of their dissertation, students can choose between distance or on-campus learning. In both cases strong support and supervision is provided.

The independent study offers students the opportunity to develop their analytical and critical skills in an extended analysis of a business topic, selected by the student and supervised by a member of the teaching team. The nature of the independent study varies from student to student and from course to course. The study can take the form of a critical case study, a dissertation or a work-based management project on a subject of the student choice, with the supervision of member of staff. The content includes an elaboration of the background factors involved in the situation; an evaluation of the relevant theories and concepts; an applicable methodological approach and a critical analysis of the subject selected.

This module examines how hospitality, resort and spa organisations develop and manage their business in a competitive global environment. Resort-based leisure is now a key component in the tourism industry at a regional, national and international level. Students examine and evaluate the diverse range of resort developments such as mixed use and ʻlife-style’ resorts, spa all-inclusive destinations, mega-resort developments, adventure, eco and luxury branded developments. The rise of spa, wellness and therapeutic and relaxation-based resorts as part of the leisure experience is a significant area of study within the module.

With the globalisation of service, managing a multicultural workforce to meet the expectations of an increasingly divers market has become a major task for hospitality managers. This module attempts to provide the students with an opportunity not only to understand cultural difference and how this impacts upon the organisational performance within the hospitality industry but also to critique relevant theories with applications into practice and formulate an appropriate strategy to deliver quality service that meets expectations of international clientele. Managing cultural issues are addressed as competitive advantage throughout the module using key mimetic themes of cross-cultural analysis.

In todayʼs increasingly competitive marketing environment there has been a shift from traditional marketing techniques towards a more aggressive style of marketing. This trend is all too evident in the events industry as local, regional and national organisations recognise the multitude of benefits derived from the hosting of events, festivals and conferences. There is a need to look beyond the traditional approach to marketing and instead identify a strategic alternative approach necessary for the events industry today. The need for a range of marketing techniques is paramount to the successful marketing of an event; this module aims to build on semester-three knowledge of public relations, relationship marketing, guerrilla marketing and electronic marketing for the events industry.

Service sector organisations must recognise the need to stay abreast of changes in the external environment and remain goal focused to ensure company objectives are met in both the short and long term. Increasing competition, dynamic customer demand and the pace of technology have led to a realisation that organisations need to be flexible, agile and responsive to change. To this end, businesses need to identify and critically examine future developments within the service sector and develop appropriate management strategies and actions to facilitate change.

Organisations that are risk adverse take longer to proactively meet the changing external environment and this module seeks to develop an awareness of the organisational approach to risk by analysing appetite and maturity levels. The module aligns with the nationally recognised need for undergraduates to have a far deeper understanding and greater knowledge of international issues and general awareness of the global agenda.

The module considers the growing relevance and understanding of sustainability related issues and practices in global hospitality and events industries. The concepts of sustainability are debated in light of the issues facing the industries today. The module examines increased stakeholder pressures to adopt more sustainable practices and argues business case for adoption of sustainable management. CSR (Corporate Social Responsibility) and its importance in modern business world are explored. The module is developed in appreciation of sociocultural, environmental and economic impacts of tourism and leisure industry.

This module is an individually centred module that needs the maximum degree of personal reflection and critical analysis of students’ views on the future for the industry. This module enables students to do this in the following ways: provide in-depth analytical knowledge needed to address key strategic developments in their chosen industry/sector to ensure that students can see what the future may look like for them and where they fit within that future direction; help students at job interviews by knowing how to contextualise their academic learning, reflect and confirm that they possess the transferable skills necessary for their chosen industry/sector.

三年課程完成並取得瑞士英國雙榮譽學位後
可選擇直接進入職場,或繼續修讀MIB碩士學位課程MSc碩士學位課程