（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 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, 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 is designed to provide students with a working knowledge of the Opera Front Office software. Using a variety of scenarios, students develop the ability to use this knowledge to practically apply these competencies.
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 take the student through the basics of financial data collection, calculation (including various asset valuation techniques), organisation and reporting. It provides an introduction to the corporate environment and operating structures.
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 student knowledge of the planning process that is specifically related to service industry marketing.
The module aims to develop students’ market research and analytic skills related to a practical marketing planning issue, through the use of ʻreal-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.
This module is designed to develop an appreciation of human resource management in general and in the specific contact 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 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.
This 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.
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 consumers’ 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 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.
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.
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.‒