Double Bachelor’s degree: 3-year overview
Discover an overview of the double Bachelor’s degree below in partnership with Washington State University. Contact us for our brochure with full course details or for any further information.
The programme of the Bachelor of International Business in Hotel and Tourism Management (recognised by Canton of Valais) has a strong professional focus for students seeking a career in international hospitality and tourism management. Students combine practical courses and management subjects with the development of a personalized business plan in the final year. Qualifications have been designed to deliver an appropriate blend of skills and knowledge in academic disciplines, professional hospitality and tourism management and personal and social development.
The joint Bachelor programme in partnership with Washington State University offers students the fantastic opportunity to graduate with both a César Ritz Colleges Bachelor degree in Hotel and Tourism Management and a Washington State University Bachelor degree in Hospitality Business Management. From the first day at César Ritz Colleges, students will study for both the César Ritz Colleges and Washington State University Bachelor degree.
The Bachelor of Arts in Hospitality Business Management is awarded by Washington State University (WSU) and requires students to achieve a minimum of 2.50 Cumulative Grade Point Average (CGPA) after Term 4 to apply for this qualification. The same CGPA is required at the end of Term 8 to be awarded the WSU degree. Those who do not have a 2.50 CGPA but are above the César Ritz pass grade will be awarded a Bachelor of International Business in Hotel and Tourism Management.
Term 1 (11 weeks)
Introduction to Hospitality and Tourism Management
This course is designed to introduce students to the exciting and diverse field of hospitality providing an overview of the major industry segments and the interdependent relationships that exist between these segments and the tourism industry. Students will also discover a wide range of diverse hospitality management career opportunities, and explore the qualities and behaviours considered to be essential of managers within the hospitality industry
Management Information Systems
This course introduces students to contemporary information systems and demonstrates how these systems are used throughout organizations. The focus is on the key components of information systems – people, software, hardware, data, and telecommunications, and how these components can be integrated and managed to create competitive advantage. Students also gain hands-on experience with several business applications. Topics such as the Internet, business data analysis, and database management are covered, and how the business software tools commonly applied in these domains are used. As a result, students obtain valuable information technology knowledge and skills for success in all areas of business.
Nutrition, Health and Special Diets
In this course students will examine the science of nutrition, hygiene and food safety as it relates to healthy eating and healthy lifestyles. Included for discussion are topics such as: Purchasing for nutrition, retention of natural nutrients in food, dietary guidelines used in different countries, fats, carbohydrates, proteins, the health benefits of vitamins, minerals and phytochemicals for humans, healthy menu planning and balanced diet.
Personal Development and Life Skills
This course focuses specifically on interpersonal communication and life skills, using engagement and reflection to develop self-awareness and self-management. Enrollment in this interactive, workshop-based course will be capped at 30 students to ensure direct engagement and continuous feedback from faculty and classmates. It will focus on small-group activities and enable students to become effective and confident speakers by exposing them to a variety of learning situations and tools. They will put all they acquire in the classroom into practice in life-application activities, documented in a portfolio assembled over the term.
Introduction to Industry Experience
This course equips students with the necessary skills to succeed in the workplace. Students develop interview, job search, and communication skills, build self-confidence, and learn to comport themselves in a professional manner appropriate to hospitality industry standards. Students will be prepared to optimize their internships, in Switzerland or abroad, as well as to foster their future career advancement, development, and self-improvement.
Introduction to Foodservice
This course covers the basic theoretical and technical knowledge of service operations combined with practical skills. This will enable the food and beverage operator to achieve a proficient standard for a self-service operation. The course also examines the function of food & beverage service departments in relation to other hospitality operations departments.
A basic course relating to the hospitality industry focusing on grammar structures presented in context through: speaking, listening, reading and writing. The purpose of this class is to enable students to deal with predictable everyday tasks and to deal with varied daily activities in a hotel or restaurant
Term 2 (11 weeks)
Fine Dining Operations & Management
This course has been designed to allow students to perform effectively and efficiently within food service operations. To do this consistently, students are provided with theoretical as well as practical training. The course is delivered and assessed in conjunction with other professional courses including Wine and Beverage Management.
Students will learn the conventions of academic writing and how to use sources. This course is portfolio-based. Students must revise at least 20 pages of their writing for a portfolio. The portfolio must also include a reflective letter that articulates the revisions made. Students will develop the skills to both interpret and write documents with the correct tone and structure.
Wine and Beverage Management
This course explains and examines the making and service aspects of alcoholic, non-alcoholic beverages, and the basic understanding of how a beverage department of a large hotel is organized. In addition, students will learn about wine history, viniculture and viticulture geography, grape varieties, wine making techniques, the storing and service of wine, beverages and cigars and be exposed to wine appreciation in order to acquire the knowledge to recognize quality beverage and identify attributes that will allow customers appreciation.
Mathematics for Hospitality Business
In this course students learn a variety of mathematical concepts and procedures, and apply them to business and hospitality situations. Topics include: linear equations and inequalities; assorted matrix operations; solving systems of equations and inequalities using Gauss-Jordan and Simplex Methods; and sets, counting, and probability. The knowledge and skill sets learned in this course will be useful to students in their later studies and throughout their hospitality careers.
Continuing from the first level, this is a course relating to the hospitality industry focusing on grammar structures presented in context through: speaking, listening, reading and writing. The purpose of this class is to enable students to deal with predictable everyday tasks and to deal with varied daily activities in a hotel or restaurant.
Internship (4-6 months)
Paid internship in the hospitality industry in Switzerland or worldwide
Minimum monthly gross salary in Switzerland: CHF 2,212.‒
Term 3 (11 weeks)
Rooms Division Operations
This course is designed to provide students with an introduction to rooms division operations including front office and housekeeping. Emphasis will be placed on operations, coordination, and communication within and between departments. The theory based knowledge is applied using a Front Office Simulation, providing a basic understanding of the main modules of a front office system, reservations, rooms management and cashiering. The course will give students a clear picture of career opportunities in this division.
Current Global and Social Issues
Students will develop a historical understanding and appreciation of the ways that humans have connected with faraway places for centuries and gain a better understanding of a complex world by focusing on the following five global themes and their roots: Globalization, Humans and the Environment, Roots of Inequality, Ways of Thinking, and Roots of Contemporary Conflicts.
This course provides the statistics knowledge and skills that hospitality managers require. It introduces the basic language, concepts, and methods of statistics, exploring both descriptive and inferential statistics, using examples from business and hospitality management. Data collection, organization, analysis, interpretation and presentation will be covered in terms of conceptual understanding and practical application.
Microeconomics for Hospitality Managers
A solid understanding of the broad economic environment is a necessary prelude to successful management. This course analyses how economic systems function and how they relate to broad social realities. It seeks to cover the fundamentals of economics, basic elements and applications of supply and demand, different market structures and reasons for and the nature of government intervention in the economy.
The purpose of the course is to provide the students the theoretical concepts and the analytical tools related to the recording of the financial transactions of a firm. It starts with the generally accepted accounting principles and continues with the accounting cycle, during at the end of a period. The elements of the accounting equation will be then seen in details. The course focuses also on the recording of the transactions and their interpretation.
Term 4 (11 weeks)
Hospitality Business Ethics
Questions of professional ethics lend themselves to analysis from multiple perspectives and dimensions. For example, while individuals make decisions, decision-making occurs within a context. In a work setting, decision-making occurs within the culture of a particular organization, profession, or field. On an individual basis, decisions can be analyzed in relation to such things as theories of moral development and emotional intelligence as well as from the perspective of the development of critical thinking skills. Using case studies and contemporary issues, this course examines professional ethics from such perspectives and dimensions.
Hotel and Restaurant Design
This course is designed to introduce students to the concept of the built environment, to understand how it changes over time representing different international environments and cultures, the influence that human kind has on shaping its own built environment and the interrelationship that exists between the built environment and the travel and tourism industry
Macroeconomics for the Tourism Industry
Upon completion of this course, the student should understand and be familiar with how the economy operates in a market-oriented country, with the emphasis on government policy impacts.
This course is based on information provided by the financial statements and other sources of information, and introduces more analytical tools that help the decision-making process. In particular, Managerial Accounting continues the material already started in Financial Accounting, with the cost management, the CVP approach to decisions, operations budgeting, cash flow and management and capital budgeting. The course pays attention to the analytical thinking.
Cultural Diversity in Organisations
This course examines the nature of diversity within the context of living systems. Changes in demography, organizational structures, social- psychological approaches, and technological impact affecting the functioning of individuals and organizations are explored.
Term 5 (11 weeks)
Hospitality and Tourism Law
This course is designed to provide students with the knowledge and understanding of the laws and regulations affecting the hospitality industry and to develop in students an awareness of how managers of today need to understand the law including the preventative measures available to avoid costly legal problems. The course will include an introduction to the law of contracts, torts and bailment issues as those relate to the travel and tourism industry.
This course offers an introduction to the theories of international politics and the salient issues involving conflict and cooperation in our world. The topics of this course will include the major theoretical approaches in the field; the struggle to understand the role of power and diplomacy among nations; the impact of macroeconomics, military force, nuclear weapons, international law and intergovernmental organizations on foreign policy; and the relationship of moral values such as just war principles and the collective development of empathy and compassion.
Food, Beverage and Events Management
This course offers the student a comprehensive understanding of contemporary food and beverage management from a systems management approach. Students learn basic control systems and concepts relating to the areas of food production, labor costs and other operating expenses, menu pricing and bar and beverage management principles. It also focuses on cost-volume-profit analyses. At the end of this course students will be able to accomplish most cost functions that take place in a restaurant. Students also have the opportunity to practically apply their knowledge in a real service environment and they learn how to plan and run shifts and how to train, instruct, lead, observe and evaluate F&B service staff.
The course examines the social relations, cultural practices, and economic realities animating tourism globally. The course aims to familiarize students with the interrelated historic, social, cultural and political foundations of tourism by engaging with recent scholarship in anthropology, sociology, cultural studies and tourism studies. This course examines issues such as: Cultural sustainability, ecotourism, indigenous and community-inclusive tourism, cultural sites, authenticity and tourist economies. We will explore these themes globally to see how they affect the range of practitioners from local tourist operators, to the natural environment, to those oppressed.
Science for Sustainable Hospitality and Tourism
Students at Cesar Ritz Colleges will learn about sustainability and how our industry impacts the environment. Basic knowledge of chemistry is required to understand how everyday waste and cleaning products impact the environment. This course uses fundamental chemical principles to give an understanding of the behaviour of chemical substances contained in our waste and products we use in the hospitality industry. This course provides, through laboratory experiments, a practical illustration of general chemical principles and the behaviour of the chemicals involved in pollution under various conditions. Solutions to this will be investigated.
Internship (4-6 months)
Paid internship in the hospitality industry in Switzerland or worldwide
Minimum monthly gross salary in Switzerland: CHF 2,212.‒
Term 6 (11 weeks)
This course will assist the student in developing their own five- year career plan, with specific goals and visions for their personal career path, including techniques on how to achieve these goals. It will also look at the use of different communication tools, personal tests and references as well as tips on networking and the use of social media. In general it will equip the students with tools that will strengthen their competitiveness when seeking employment.
Principles of Management
Upon completion of this course, students will be able to identify and apply appropriate management techniques for managing contemporary organizations; be prepared for further study in the area of management; and have an understanding of the skills, abilities, and tools needed to obtain a job on a management track in an organization of their choice.
There are three main tasks faced by financial managers of a corporation in the hospitality field: what long-term investments to make, how to finance these investments, and how to manage the short-term assets of the corporation. In this course, the focus is set on the first two tasks: introduce the time value of money and learn how future cash flows are valued and compared and to see how the valuation principles are applied in investment decisions. In this course student discuss the relation between risk and return in financial markets and talk about the importance of financing methods. After this course, the student will understand how financial assets are valued by investors and be one step closer to starting a career in the hospitality business world.
This course is designed to give students a broad exposure to the principles of marketing, from both a theoretical and managerial perspective. As an introductory course, its aim is to make students aware of the terminology, concepts, strategies, and techniques that are part of the world of marketing.
Quantitive Methods for Business
Students study the mathematics related to change and motion, both of them being a fundamental aspect of matter, life and society. The course focuses on limits, functions, derivatives, integrals, and dynamical systems in continuous time and all of them are required to discover the laws of change and motion. As such, the course has many applications in economics and business studies and can solve problems for which algebra alone is insufficient.
Business Planning Project 1
In this course you will learn a rhetorical approach to producing technical and professional documents from proposal documents to technical research reports. While it is guided by the needs and practices of business and industry, this course promotes rhetorical approaches and ethical assessments and judgments. These approaches, assessments, and judgments are part of an effort to move technical and professional writing to a position that encourages holistic thinking and ethical, sustainable practice as part and parcel of this kind of writing.
Term 7 (11 weeks)
Human Resource Management
This course gives an introduction to the area of Human Resource Management. It provides students with the information on how to best recruit, select, train, develop and reward employees, as well as develop skills necessary on how to critically evaluate Human Resource practices.
Hospitality Operational Analysis
This course presents revenue management and managerial accounting concepts and explains how they apply to specific operations within the hospitality industry. It is designed to improve students’ critical thinking skills relative to hospitality revenue management and financial management, and assist students to understand, analyze, synthesize and communicate operational and financial information obtained from hotel financial statements, operating statements and other sources.
Service Operations Management
The intent of this unit is to provide students with the concepts and tools necessary to manage a service operation effectively in a challenging business environment. The course is also designed to provide entrepreneurially inclined students with the foundation to open their own service businesses. This unit has been designed to allow students to develop an understanding and critical evaluation of management aspects in service operations. Students will be introduced in relevant theories and concepts dealing with service operations management. Besides theoretical aspects, students will be introduced to practical applications in the context of Tourism, Hospitality and Food & Beverage operations.
As the nations of the world become increasingly interdependent it is necessary that we understand what role business plays and how it affects and is affected by cultural, political, and economic systems. The primary goal of this course is to familiarize students with some of the basic components and concepts of international business and how they affect the conduct of business both domestically and internationally. A further goal is to help students develop the analytical and decision-making skills that are a fundamental part of successful business practice. Effective communication is central to good management and, consequently, and additional goal is to assist students in acquiring or improving their verbal and written communication skills.
Business Planning Project 2
This course is a practical approach to business plan development. The student will learn business idea generation strategies; analytical procedures, business plan components, financial planning requirements, and improve presentation skills. The course is designed around a team-based approach to business plan evaluation, development, and investment quality presentation.
Term 8 (11 weeks)
Economics for International Business
This course continues from introductory Microeconomics with the introduction of new concepts and going into more depth in some of the already-known microeconomic concepts. It starts with the role of the prices as the main allocation mechanism in the market system and continues with the theory of the consumer and the producer. In turn, it deals with the market forms and ends with the market failure and discusses how government intervention can optimize the functioning of the market mechanism.
Social Psychology of Hospitality
This course will provide an introduction to the field of social psychology. It will enable you to understand how a person navigates through the social world. Social psychology is the study of the nature and causes of individual behavior, emotions, and thought in social situations. Principles of social psychology affect many aspects of our everyday lives. For example, we will study the psychology of interpersonal/romantic relationships, court cases, prejudice, aggression, among other topics.
Hospitality Leadership and Organisational Behaviour
This course is designed to deepen your knowledge of organizational behavior from an individual, group, and organizational perspective; and to encourage you to reflect on and apply this knowledge in ways that will enhance your abilities as a manager. Specific learning objectives include: Describe current research in organizational behavior and identify how it can be applied to workplace settings, understand how application of OB frameworks, tools, and concepts can enhance individual, group, and organizational effectiveness; reflect on your own beliefs, assumptions and behaviors with respect to how individuals, groups and organizations act in order to expand your approaches and increase your own organizational effectiveness.
Strategic Hotel Management
This the capstone course for all hospitality Bachelor’s students. It is designed to help students develop analytical and critical thinking skills by providing a project environment through which students practice and integrate skills and knowledge they have learned throughout their degree program. This course is specifically designed to help students develop problem identification, problem prioritizing, and problem-solving skills, specifically the development of skills to understand and apply the cause and effect relationships between performance measures and their causes.
Specialised Management Course
Subject offering varies each term
Business Planning Project 3
This course is a practical approach to business plan development, new business funding, and new business planning and start up. The student will learn business plan components, analytical procedures, financial planning requirements, and improve presentation skills. The course is designed around a team-based approach to business plan development, financial modeling, development milestones, and new business start-up.