Semester (5 months)
This module is designed to provide students with the theoretical underpinning for the concurrent practical application in the modules: Food & Beverage Production Practice and Food & Beverage Service Practice. This module embraces the principles and techniques required for professional execution of food and beverage production in tandem with food and beverage service.
This module is designed to enable students to practically apply the relevant knowledge and understanding acquired in the module Food & Beverage Service and Production Theory. Students learn and practise the application of the previously acquired theoretical input while working in the various food and beverage outlets of the Swiss Hotel Management School. The style of service varies from basic to five-star level, providing the simulation of what is expected during employment in the food and beverage industry. The module also considers the provision of hospitality outlets and their ability to provide a healthy balanced combination of nutrients.
This module is designed to enable students to practically apply the relevant knowledge and understanding acquired in the module Food & Beverage Production and Service Theory. Students learn and practise the application of the previously acquired theoretical input while working in the various food and beverage outlets of the Swiss Hotel Management School. The style of production practice varies from basic to five-star level, providing the simulation of what is expected during employment in the food and beverage industry.
This module aims to provide a knowledge and understanding of the management of food and beverage operations, incorporating the history of the food service industry, the composition of the sector, marketing, menu design and dietary needs, facilities design, layout and equipment. The module also introduces the important element of human resource management within food and beverage operations.
Food and beverage cost control provides student with practical knowledge of the management control cycle used in all types of food service operations to plan, attain and maintain organisational objectives, while making the most cost-effective use of time.
This module aims to provide students with an introductory knowledge and understanding of alcohols (wine, beer, spirits and liqueurs) and their production. Theoretical aspects including the materials used in the industry (distiller, refractometer, etc.) are addressed. In addition, students are given the opportunity to experience beverages through tastings.
This module is designed to enable students to develop and understand the principles of housekeeping management and their application in today’s hospitality industry. It also incorporates knowledge and application of budget control, staff productivity and performance, as applied to housekeeping, within an international hotel environment.
This module is designed to introduce students to the functions of housekeeping operations and the nature and role of the housekeeping department.
This module addresses front office procedures, from advanced reservations to check-out. The various aspects of the rooms division management, including systems and personnel that contribute to the effective running of this department are analysed in depth. This module also evaluates the relationship between the front office and housekeeping departments.
An introduction and look into the spa and wellness industry and its close relationship with the rooms division are analysed.
This module is designed to provide students with a working knowledge of the Opera software. Using a variety of scenarios, students develop the ability to use this knowledge to practically apply these competencies.
This module aims to develop an understanding of the theory pertaining to MICE (Meetings, Incentives, Conferences and Exhibitions). Students are introduced to the complexity of events and key components of event planning and management. This module requires students to draw on theory and previously acquired underpinning knowledge and skills of food and beverage to organise a complex event including the functions of marketing, fundraising, human resources, financial control as well as food and beverage aspects.
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.
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.
Languages are optional for postgraduate students; unless they are planning on undertaking an internship in Switzerland.
Internship (4-6 months)
Practical Experience of Your Hotel Management Training
- This module enables students to consolidate the theoretical knowledge and practical skills acquired during the Postgraduate Diploma in Hotel Management 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.‒