Master’s Degree

Graduates from the Master of International Business in Hotel Management / Master of Arts in International Hotel Business Management programme and the required internship will be able to accelerate their business acumen by applying their newly acquired skills managing the highly growing business of hotel operations. The Master of Arts awarded in collaboration with Swiss Hotel Management School’s academic partner, University of Derby, U.K.

Their study journey will take them through learning the theory and applying the practical domain of the essential building blocks within the world of hotel management. From Food & Beverage, Front Office and Rooms Division to Events & Banqueting, the multifaceted nature of the hospitality industry is covered.

The capstone module directs students to draw on all their areas of study throughout the programme, as they bring together their newly acquired skills and competencies when they present their final applied management project for launching their own hotel.

Semester 1 (5 months)
Food & Beverage Management

– Applied Service Studies and Practice
– Culinary Studies and Practice

In an ever-changing business environment, hotels and their food & beverage businesses need to stay relevant by constantly re-inventing and creating new concepts that match the changing needs of consumers. Turning hospitality ideas into real success is an exciting challenge that requires a wide array of skills and a vast body of knowledge. 

This module aims to synthesize the key food and beverage management disciplines within one project through the design, implementation and evaluation of a restaurant concept for an F&B outlet at the campus. This project will enable students to analyse and evaluate current food production and service methods and synthesize a new business idea that will meet the needs of various stakeholders. For that reason, they will need to identify and develop effective managerial strategies to justify their decisions and being able to critical evaluate the effectiveness of the project.

This module provides a real-life simulation of what will be expected during employment in the food and beverage industry. Students will be able to master process, supply techniques, quality management, HR management, Market research, F&B costing and the use of new technologies within food & beverage sector. After simulating, learning, and applying the concept development skills and using peer feedback, the experience will assist students in their transition into the hospitality industry.

Wine & Beverage Management

This module aims to provide students with an introductory knowledge and understanding of wines and beverages and their production. The theoretical aspects, including the management of beverages in the hospitality industry will also be explored. In addition, students are given the opportunity to experience beverages through tastings.

Events & Banqueting Management

Students will be introduced to the complexity of events and key components of event planning and management. This module requires students to draw on theory previously acquired and underpinning knowledge and skills of F&B, to organise a complex event including the functions of marketing, fundraising, human resources, financial control, as well as F&B aspects.

Front Office & Rooms Division Operations Management

This module is designed to provide students with a working knowledge of the Opera Front Office software. Using a variety of scenarios, students will develop the ability to use this knowledge to practically apply these competencies.

Marketing Management

This module aims to build knowledge on how to operate websites and social media to gain insights into customers needs, generate revenue, save costs and energise customers. Students will critically assess various digital and social media channels and tools for developing professional profiles, creating professional content, collaborating and engaging with an audience. There is an emphasis on hands-on experience and applied skills.

Strategic Revenue and Financial Management

This module explores the comprehensive application of financial management for the hospitality industry for future hotel managers and supervisors. It offers the opportunity to use various problem-solving methods to apply them to managerial situations tailored for the hospitality industry. Students analyse, quantify, and evaluate specific hotel businesses, and use these skills to set the course for greater financial success.

Revenue management plays a fundamental part of hotel businesses and is the connecting factor between many departments in the organisation. This module explores how managers can drive company profits by taking a higher-level strategic approach to pricing, reservations and inventory control. The course focuses on pricing and channel distribution with particular emphasis on the role of strategy in effective revenue management. Throughout the course advanced tools and techniques in strategic revenue management are explored to guide strategy setting in pricing, inventory control and demand manipulation as to drive profits and advance organisational performance.

Developing Business Leadership Skills

This module will attempt to develop personal leadership effectiveness by practicing critical self-awareness, self-reflection, self-management, and time management. The development of skills for business leadership will require the creation of sensitivities to diversity in people and different situations and the ability to continue to learn through reflection on practice and experience.

Current Trends in Hospitality

The question investigated in the module is: how is the Hospitality industry using the trends to add value, maximise revenue and increase profit? The purpose of this module therefore is to critically analyse current trends within the Hotel industry, in order to position the organisation in the market with the most effect on profitability.

Applied Business Management Project (Capstone Module)

The independently undertaken ‘Applied Business Management Project’ is a capstone module forming the entire Masters stage of the programme. The overall aim of this module is to enable students to identify, articulate and evidence learning and development in the international hospitality industry workplace. It is about application, assimilation, attitude identifying issues and providing answers. Throughout the module students will work towards the acquisition of critical business knowledge and transferable skills, which will enable them to provide relevant, recommendations in relation to the key issues faced by organisations within their specific sectors. For this, the student will need to actively engage with an organisation as stipulated above.

This process driven module will enable students to illustrate that they can analyse complex data from a variety of primary and secondary sources to produce recommendations for management of what changes need to be undertaken in order to produce successful and achievable change outcomes. 

Foreign Languages (Optional)

French or German

The mastery of foreign languages has always been a crucial part of the hospitality industry. Thus, the language modules are aimed at enhancing current language skills from absolute beginners to advanced levels, as required. Strong emphasis is placed on oral communication that would take place in everyday life, in order to prepare students for the language environments of their internships.

Work Placement (4-6 months)
Practical Experience in conjunction with Capstone consultancy project

The professional internship is intended to provide a learning opportunity for students to apply their knowledge and skills acquired in school to a professional context; to understand what skills are transferable to new contexts; to identify and understand the practices and protocols of the particular company in the food & beverage and restaurant industry; to successfully reflect on the quality of the contribution they have made to the organization; and to refine and reassess their own career goals as a result of the experience.

Paid internship in a hotel or restaurant in Switzerland or worldwide

Minimum monthly gross salary in Switzerland: CHF 2,212.‒

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