Semester (5 months)
Swiss Hospitality Touch
The Swiss Hospitality Touch module aims to develop in the students the five Swiss Hospitality Touch characteristics of immaculate precision, discreet discipline, practical innovation, dependable quality and professional leadership. Students critically reflect on their strength themes and how combined with the Swiss Hospitality Touch characteristics a career path can be planned.
The service sectors are dynamic and rapidly changing, reflecting global trends and changes in consumers’ attitudes, behaviours, knowledge, tastes and preferences for a variety of services, resulting in a series of challenges for future managers. An understanding of current trends within the industry allows effective managers of service organisations to adapt to this changing environment.
This module seeks to engage students in a dialog with guest lecturers and business leaders to discuss possible solutions to future developments.
Managing Cultural Diversity
With the increasing level of globalisation of service, one of the main areas facing the service sector has been how to manage culturally diverse workforce. Managing a multicultural workforce, either within a business unit or within a global corporation, can be a demanding task of managers. This module attempts to provide the student with an opportunity not only to understand cultural difference and how this impacts upon the service sectors, but also to critique relevant theories with applications into practice and to formulate an appropriate strategy to manage cultural diversity.
Operations and Project Management
This module introduces the role, objectives and activities of operations and project management. Examples and case studies are drawn from a variety of organisations with an emphasis on the ‘fit’ 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. On completing the module students should be able to recommend a complete operational and project management strategy for a given business context.
The Internet has forced hospitality businesses to rethink the way they operate their businesses and more specifically how they promote and communicate with their customers through their website and social media. This paradigm shift has caused hotels to look beyond the traditional approach to marketing and instead identify a strategic alternative approach necessary for the industry. This new approach, called inbound marketing is today essential to the successful marketing of a hotel, resort or spa.
Spa Financial and Retail Management
This module explores the comprehensive application of financial management for the spa industry for future spa operations managers and supervisors. Topics include: understanding the components of a spa financial statement, capturing the key drivers of daily revenues and expenses, using ratio analyses as a business evaluation tool, and understanding the basic principles of spa accounting and financial responsibility. This module offers the opportunity to use various problem-solving methods to apply them to managerial situations tailored for the spa industry. Students analyse, quantify and evaluate the ʻwellness’ of specific spa businesses, and use these skills to set the course for greater financial success.
As more hotel, resort and spa managers are expected to provide financial results, the spa retailing function is being viewed as a strong profit-generating source. This module focuses on the issues associated with spa retail management, the necessary retail mix as well as the importance of the staffing and training of the retail team. Additional topics include solid strategies and tactics to develop a clear and precise retail plan along with the process for immediate implementation.
Resort Food and Beverage Operations Management
This module is built on the actual running and managing of food and beverage outlets. Students first analyse the existing food and beverage operations and then propose an alternative strategy or concept. This new concept is then implemented, managed and tested for its feasibility by the students.
Spa Operations Management
This module provides a comprehensive overview of the general operating procedures in a spa. Students develop an understanding of principle skills required to manage and operate in the multi-faceted spa industry. Topics include: market review and competitive analysis, an overview of current industry statistics and spa menu development.
This module also includes an introduction to revenue generation, retailing and inventory controls, and spa facility design standards; compensation models and employee retention; software selection as it relates to marketing, reservations client file management; development of standard operating procedures; reservation training and effective reservation yielding protocols. Participants engage in active case study scenarios and hands-on operational analysis.
Wellness and Spa Management
The scope of this module is to develop students understanding of the global spa and wellness industry and to develop skills needed to operate effectively and efficiently a successful and profitable spa.
Students acquire management, leadership and interpersonal skills. And develop their abilities of creativity, strategic and critical thinking.
- Indicative Content
- History and types of spa
- Spas and sustainability
- Trends in the global spa industry
- Spa conception and design
- Standard operating procedures
- Customer service and client interaction
- Spa software comparison
- Quality management
- Risk management
- Human resource spa and wellness
- Spa leadership
- Inventory management
- Sales and service
- Spa treatments and nutrition
Resort and Spa Project
This module aims to synthesise the key management disciplines within one capstone project, comprising considerations of market research, financial analysis and human resource management.
Practical Experience in Resort and Spa Management
- 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 the hospitality industry in Switzerland or worldwide
- Minimum monthly gross salary in Switzerland: CHF 2,172.‒