Postgraduate in hospitality management

Hospitality Finance

This hospitality finance course will introduce and develop the major analytical skills hospitality managers and business operators require in terms of facilitating effective financial planning, control and decision making in a hospitality accounting context. Consequently this course integrates the major elements of financial and management accounting pertaining to a hotel/restaurant environment.

Services Marketing

This course offers a thorough grounding in Services Marketing, and hospitality in particular. Starting from an understanding of the major differences between service and product marketing it investigates concepts such as: understanding the consumers’ needs, service delivery and quality issues, customer satisfaction and customer relationship marketing, and communicating with customers. All of these topics are examined within a strategic framework of today’s competitive world.

Rooms Division Operations

This course introduces the students to Rooms Division daily operational procedures occurring at all stages of the Guest Cycle. Focus is placed on the staffing and training requirements necessary to deliver guest satisfaction and financial gain for the hotel. Students will have the opportunity to develop practical knowledge and skills required of Front Office and Housekeeping staff.

Food and Beverage Operations Management

Distinguishes restaurant and institutional catering from Hotel Food and Beverage. Analyzes organizational, marketing, operational, and financial aspects of modern food and beverage outlets. The banqueting and catering markets are spotlighted. The student is exposed to various concepts of hotel food and beverage outlets, and free standing restaurants. Relevant systems for planning and design, service production, F & B cost accounting, and labor cost controls are discussed and applied. Managing capacity and menu analysis are introduced. Providing service excellence is discussed and managing quality highlighted.

Food Production and Service Operations

Craft-based learning in food and beverage service techniques offers students practical skills and theoretical knowledge. Practical work fosters skills in communication, organization of work, and personal presentation. Craft-based learning develops technical skills, knowledge of procedures, and a sense of responsibility, self-discipline and leadership. The course will be delivered in form of demonstrations, lectures, practical applications, group work and discussion. The course is an essential foundation for events management in semester 2.

Based on an English placement test, either:

Business and Academic English

Or one of the following:

French 1, German 1, Spanish 1, French 2 or Mandarin 1

HOTEL MANAGEMENT COURSES, EVENTS, REVENUE & HR

In the second semester, you move on to the administrative hotel management courses with an event management project and the higher-level hospitality management courses.

Rooms Division Management

Managing a Rooms Division department is highly complex. This course prepares the student for the challenges of organizing and managing Rooms Division within international hospitality establishments. Highlighting the roles of Front Office Manager and Executive Housekeeper, the course considers advanced managerial concepts relating to planning, staffing, security, safety and cost and revenue control of a Rooms Division operation and provides a foundation of essential knowledge for the future manager.

Human Resources

HRM P177 explores fundamental issues related to the principles of supervisory management, based on the characteristics of the hospitality industry. It is intended to familiarize the learner with practical human resource managerial competences that focus on the service industry. Students develop theoretical concepts combined with practical team work which builds transferrable skills to enable the effective management of people in the hospitality industry. This course also creates awareness of the organizational factors influencing the behavior and the performance of people at work in hospitality firms.

Yield and Revenue Management

The objective of this course is to teach Rooms and Food & Beverage departments’ tactics and methods of effectively applying revenue management principles with the overall goal of maximizing revenue. Hospitality Rooms Division and Food & Beverage departments will be the emphasis of class discussion. Room discussion topics will include overbooking, product inventory control, duration control and forecasting techniques. Food & Beverage discussion topics include menu engineering, operations analysis and capacity management with the intent of maximizing revenue per available seat. The role of information technology with specific reference to customer profiling and Customer Relationship Marketing Management will also be reviewed

Events Management

Events Management Events management is a Project Management led course integrating the disciplines of F&B operations management, financial management, human resources management, marketing and logistics. Students will be assessed before, during and after the event on their planning, managing and evaluation of live event presented during the semester to a range of internal and external customers.

Applied Hospitality Management

The course aims to prepare the students to manage an independent standalone hotel in a simulated environment. To prepare the students to achieve their goals the course uses knowledge gained in all other subjects of the post graduate diploma programme. The broad based knowledge and newly introduced concept will underpin the decision making process and idea implementation. By working in a set competitive environment, the students are made to analyse and reflect on their performance before consolidating or preparing a new set of decision in an effort to reaching organisational objectives.

Plus one of the following:

ENTREPRENEURSHIP

The course aims to develop an understanding of the process of entrepreneurship and the business environment in which the process takes place. Building on a number of previously and simultaneously taught units, this course will provide students with the foundations for acquiring knowledge and skills to enable them to make a planned decision to proceed and develop their own ventures. Through the identification and understanding of current and developing business opportunities in the hospitality, tourism and leisure business students will implement theoretical knowledge of strategies and entrepreneurship for the creation of a business plan for a business start-up/in opening a new organization. In addition, this course will enable students to be more entrepreneurial within existing organizations and perform well when asked to lead a project

SUSTAINABLE FACILITIES MANAGEMENT

The Course will use 2 Live Operations as a basis for learning – the Les Roches School Campus and Zurich International Airport. Students will study Key Performance Areas within the two operations and draw up comparisons of similarity, diversity and best practices. The students will use presentations, group and individual assignments, case studies, background reading, facility visits, faculty prepared texts, on-line planning software, books, journals, film and classroom testing; to facilitate a blended and problem based learning experience.

POSTGRADUATE DEGREE INTERNSHIP

The postgraduate internship of 6 months will allow students to use their new knowledge and skills in an administrative, supervisory, or training position with exposure to operational departments.

This first real-life professional experience can take place in a Swiss or international hotel or other hospitality establishment, and will give students real-life work experience and industry contacts in your new profession.

SEMESTER 1

SEMESTER 2

INTERNSHIP