The second year of the Bachelor’s programme is based on the management of hotel operations, including rooms division and the maximisation of the guest experience from check-in to check-out.

(Semester, 5 months)

Housekeeping Management

This module is designed to enable students to develop an understanding of 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.

Housekeeping Operations

This module is designed to introduce students to the functions of housekeeping operations and the nature and role of the housekeeping department.

Front Office and Rooms Division Management

This module addresses front office procedures, from advanced reservations to check-out. The various aspects of front office management, including systems and personnel that contribute to the effective running of this department are analysed in depth. This module evaluates the relationship between the front office and housekeeping departments.

Front Office Operations (OPERA)

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 is designed to introduce students to the principles of marketing by addressing key aspects including the marketing mix, market segmentation, differentiation, positioning and sales. An emphasis is placed on examining how the various elements of marketing are interlinked and how they add to an organisation’s competitive positioning and overall strategic aim.

Financial Accounting

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.

Business Communication

This module presents an analysis of the types of communication processes, which occur in the internal and external business environment, beginning with an examination of the theoretical underpinning of communication in businesses. Emphasis is placed on writing skills, reports and presentations, using technology to communicate.

Introduction to Events

This module aims to introduce students to contemporary events management within an historical context focusing on society’s need to create events. This creation of an ʻevents culture’ has led to a range of events that inherently impact upon host communities. By seeking to define ʻevents management’ this module aims to identify the distinct nature of the sector and locate it within the wider service industry. The evolution of a rich diversity of events from community arts to mega and major events requires potential managers to be aware of the scale and scope of those events so as to identify the knowledge and skills necessary to work effectively within the industry.

Introduction to Tourism and Geography

In order to study tourism at future stages it is essential that students can define tourism and be able to distinguish between the various concepts and definitions of tourism. It is therefore implicit that initial tourism studies should incorporate consideration of the nature of tourism demand, the motivation for that demand and an introduction to the implications of that demand for tourism at destinations. The study of tourism must also incorporate the concepts of the travel industry, organisations, roles and responsibilities.

This module also provides the essential geographical background to the study of tourism in terms of the identification of generating and receiving areas of the world. It explores the stages of development and the resources inherent (both natural and man-made) in that development. Reference is made to specific locations and development stages so introducing the spatial and temporal concepts of the subject.

Banqueting and Events

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.

Management Principles

This module aims to provide students with an appreciation of the theory and practical implementation of concepts and developments in the field of management, with particular emphasis on management within the hospitality industry. Students have the opportunity to develop research skills that are pertinent to service sector industries, particularly hospitality.

French, German, Spanish or Mandarin

Upon successful completion of the year-one language module, returning students into year two may choose to change their additional language. Once a student decides on a language stream in year two, they are committed to continuing in that language through the different levels until they receive their Higher Diploma.

Spanish and Mandarin modules are available to students, whose internship is more likely to take place in an international context.

(Internship, 4-6 months)

  • This module enables students to consolidate the theoretical knowledge and practical skills acquired during semester two of the diploma 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 preferably related to front office and housekeeping management.
  • Paid internship in a hotel or restaurant in Switzerland or worldwide
  • Minimum monthly gross salary in Switzerland: CHF 2,172.‒