Semester (5 months)
Food & Beverage Service and Production Theory
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.
Food and Beverage Management
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.
Rooms Division and Spa Management
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.
Human Resource Management
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.
Wine and Bar
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.
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.
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.
Business Market Research
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 service sector.
MICE Markets and Logistics for Events
The meetings, incentives, conferences and exhibition markets (MICE) are diverse and dynamic. They encompass many specialised segments and each poses significant challenges to the management of facilities and services within the events industry. This module seeks to develop in students an awareness of the complexity of the market segments within the broader sphere of the events industry. It aims to classify and analyse the distinct target markets within the sector and establishes a framework for the evaluation of the needs of these groups, enabling students to identify appropriate strategies for target selection. It also aims to introduce the concept of logistics management within the event industry and identifies those techniques and tools available to the events manager. Logistics for the industry must include identification and information of the supply side and the potential for evaluation of other service providers, which is often linked to management information systems.
By developing an appreciation and evaluation of these sectors, students are able to respond to the dynamic challenges in managing event’s resources. The module seeks to encompass an understanding of the management of market groups’ needs, issues relating to demography and rotation, distribution and supply of events within the MICE sector, segmentation and positioning. It develops an evaluation of the choice and selection criteria of MICE market decision-makers, and identifies appropriate strategies for enhanced event business performance.
Strategies for Yield Management
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.
Event Project Planning
Planning is an essential part of event management and is a process, which needs careful consideration of spatial, temporal, internal and external factors, whilst at the same time allowing flexibility to adapt to changing situations. Key theoretical planning concepts and processes are applied to different events and different sectors. This incorporates not just the technical planning of the event but also assesses the wider external variables, which must be considered at this stage of the project.
Event Project Management
This module follows the event as it takes shape through the different operational stages. Integration of activity becomes crucial, as the staging of the event is imminent. This is when the production team pulls together the different operational and logistical strands of the event. It is also essential to understand that the process continues after the event, as the shutdown takes place and the monitoring and evaluation are undertaken.
Professional Career Development
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.
French or German (optional)
Languages are optional for postgraduate students; unless they are planning on undertaking an internship in Switzerland.
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.‒