Semester (5 months)
With theoretical underpinning and under supervision, students supervise and manage a live and operational food and beverage outlet. Students are responsible for all processes involved in the restaurant operations both on the service and production side.
Students are assessed on their ability to successfully lead and manage this business including guest satisfaction, quality management systems, financial performance, health and safety issues and employee engagement. The combination between practice and theory allows students to gather practical and valuable knowledge about managing actual food and beverage operations and prepare students optimally for their further career.
This module follows an SHMS signature event as it takes shape through the different operational stages. Integration of activity becomes crucial, as the staging of the event is imminent. Students partake in this event to develop a critical understanding of project management in the events catering business. Students link theoretical underpinning developed through lectures and workshops to the execution of the events including the processes after the event, as the shutdown takes place and the monitoring and evaluation are undertaken.
This module aims to provide the skills to make smart, strategic decisions about revenue, yield and cost in food and beverage management. Yield management is an increasingly vital function and involves a coordinated effort across the organisation. Food and beverage operations can increase revenue through balancing demand, reservation scheduling and pricing strategies. 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.
This module introduces the role, objectives and activities of project management and project execution in the food and beverage and restaurant industry. Examples and case studies are drawn from a variety of organisations with an emphasis on the ʻfitʼ of operations and project strategy.
The aim of this module is to develop an understanding of a portfolio of techniques for operations and project management and their selection and use in appropriate situations. This includes an appreciation of the development of alternative theoretical perspectives behind management thinking in this field. Students apply this knowledge to their operational food and beverage outlet by planning and executing showcase projects conform to their operational strategy.
Following the introduction in wine and spirits and bar and beverage management, students develop a comprehensive understanding of the implication involved in high-class wine and dine operations. Professional food and beverage operators require a key understanding of wine production and cellar management to design profitable wine lists. This understanding includes, balanced wine list design, food and wine comparisons, profit margins (yield management) considerations, wine storage and production.
This module aims to synthesise the key management disciplines within one capstone project, comprising considerations of market research, financial analysis and human resource management. Students develop a business plan for a novel business or an alternative business plan for an existing business. This project includes all aspects of business planning as would be expected in actual, real-life projects. In addition to the content delivery through lectures and workshops, students are provided a mentor to complete this capstone business project.
In today’s increasingly global and competitive marketing environment there has been a shift from traditional marketing techniques towards a more aggressive style of marketing. There is a need to look beyond the traditional approach to marketing and instead identify a strategic alternative approach necessary for the international industry today. The need for a range of marketing techniques is paramount to the successful marketing of a food and beverage or restaurant operation; this module aims to build knowledge from general marketing to public relations, relationship marketing and electronic marketing for food and beverage operators.
Facilities and service design is a practice that emphasises the centrality of users and the user experience. Today’s travelled guest is demanding more authentic service experiences that reflect the sense of place. This growing importance of services coupled with the design of facilities and the growth of consumer expectations challenges the food and beverage and restaurant operators. An innovative service and experience design strategy can differentiate one service provider from another and provide for competitive advantage. This module reviews the strategic role of facilities and service design in developing an optimal guest experience.
The food and beverage and restaurant industry is a customer-centred, people-orientated business. As such, the customer is the foundation of the service delivery system. Decision-makers, when managing food and beverage and restaurant operations, are thus facing a managerial dilemma. On one hand, they want to satisfy the customer demands in the form of improved quality service that ensures a customer orientation. However, they are under increasing pressure to ensure operation efficiency. This module is designed to enhance the students’ knowledge and understanding of service quality, customer satisfaction and the measurement of these within the food and beverage industry.
Internship (4-6 months)
- This module enables students to consolidate the theoretical knowledge and practical skills acquired during the Master degree programme in a real-life work environment. It provides students with the opportunity to observe and appraise the interrelationship of theory and practice within a working environment.
- Paid internship in a hotel or restaurant in Switzerland or worldwide.
- Minimum monthly gross salary in Switzerland: CHF 2,172.‒