Postgraduate Diploma / MIB 1

The Postgraduate Diploma is essentially the first year of the Master of International Business in Hotel and Resort Management programme. Students entering the Postgraduate Programme typically hold an undergraduate degree in studies unrelated to the field of hospitality and wish to change their career path, drawn by the exciting career opportunities that the global hospitality industry has to offer. This course also acts as a pathway into the MIB in Hotel and Resort Management or the MSc in International Hospitality Management.

Swiss Hotel Management School is uniquely qualified to equip these students with the know-how required by the hospitality industry to become the most sought-after interns and employees. Students who complete the Hotel Operations pathway benefit from a substantial number of weekly real-life, on-the-job experiences in the many F&B outlets and simulation situations on campus. Practice plus theory are the key components of learning.

Students in the Hotel & Events Management pathway opt for a more theory-driven approach, as they typically already have some work experience and degrees. Sharing the same Core and Support Modules with their Operations colleagues, the focus of the pathway is on Events organisation, with a social and MICE event as the highlight of the semester.

Option 1

International Hotel Operations Management

Semester 1

Food & Beverage Management

This module gives an overview over the tasks, duties and responsibilities of the Food & Beverage Manager position, which is one of the realistic career goals for postgraduate students entering the hospitality field for the first time.

Service Practice & Studies

Every other week, students work 1 full day in service in one of the Food & Beverage outlets, under the guidance of the outlet supervisors. This could be in the buffet-style cafeterias, where breakfast, lunch and dinner is served or in the fine dining restaurant, where the service style is personalized. This module prepares students to do things as they should be done and shine during their internship, for their professionalism, their work speed and their service attitude.

Culinary Practice & Studies

Every other week, students work 1 full day in the kitchen environment of one of the Food & Beverage outlets on campus. This could be the main kitchen, the fine dining restaurant or the concept lab kitchen. Students understand the work process of creating beautifully plated meals or a full buffet, how a kitchen space is organized and who is involved in food preparation. This is especially important for students wishing to open their own restaurants later.

Wine & Champagne Studies

Global wine and champagne production and consumption is reaching record levels worldwide. A well-designed wine menu can make a major contribution to a food outlet’s profitability. With this module, students can make informed choices based on the knowledge they have gained on the characteristics of different wines from different parts of the world and how to pair wine with food. Theory and wine tastings complement each other. Many students develop a real passion for wine and champagne culture and join the campus wine club to polish their expertise

Events Management Practice & Studies

Many students ultimately make their career in banquet and events. For ten weeks, students plan and organize the perfect event under the guidance of their Events Management professor, working in different positions and functions. The night of the event is always a highlight of the program and the level of professionalism the students are reaching is impressive, especially taking into consideration that at the start of the program, students have never before worked in banquet and events.

Hotel Cost Control

While revenue management focuses on maximizing the inflow of cash, the main area of responsibility of a manager in any of the operations departments is to keep departmental cost under control without putting quality, employee wellbeing and the promise to the customer in danger. The module prepares students for their future role as operations manager and executive, for which cost control is considered central to performance evaluation.

Revenue Management

The sales of rooms is the biggest contribution to a hotel’s revenue. Students learn the thinking process behind how to sell “the right room to the right customer at the right time at the right price”. Students also explore how the principles of revenue management can be applied to other areas in a hotel and resort to maximize revenue. 

Front Office & Back Office Systems

One of the areas that makes a job in hospitality so specific is the systems that are used at the front desk, in restaurant services and outlets, the spa and in retail shops on property to register rooms and spa bookings, check guests in and out, take food orders and process sales transactions. Students learn to utilize a wide range of systems and become familiar with the basic data entry and extraction process on campus so that they are ready for the technology they encounter at the place of internship and later in their career.

Human Resource Management

To perform at a high level and little time to prepare and organize, good team work is a key to success. From the rich theory of HR, relevant topics related to team work and people management are studied deeper and connections to real life situations in the work place are made, so that students can focus on how to achieve high team performance during their practice hours and their team-based coursework. As future managers, students will be able to draw from their on-campus experiences in HR management. 

Professional Career Development

In order to apply for internship positions and prepare for IRF, the International Recruitment Fair, for which Swiss Education Group is famous, students learn how to design the perfect résumé/CV under the guidance of a career coach. This module is complementary to HR Management because it shows students clearly, what hospitality recruiters are looking for and how a candidate can present himself/herself during the interview. Interview skills are practiced one on one in individual sessions with the student’s career coach.

Business Market Research

The service economy relies on particular research methods and techniques in order to cope with the intangibility of services and an inherent customer focus.  Understanding consumers’ wants and needs as well as satisfaction levels is still an area that lacks research. Graduates with research skills and the ability to investigate consumer preferences are in great demand by the industry. This module aims to develop the research and reporting skills of students. The module will encourage skills in the systematic design, collection, analysis and reporting of data and findings relevant to a specific marketing situation facing a company.

Rooms Division Management Practice & Studies

This module gives an overview of the tasks and responsibilities of the Rooms Division Manager position and how the work processes at the front office, housekeeping, concierge desk and guest relations desk are interlinked. Students look at the rooms departments both from a managerial and a guest point of view and learn what it takes to deliver flawless service according to the standards of today’s luxury hospitality brands

Housekeeping Management Practice & Studies

Internships in the housekeeping department are popular options as a first experience in luxury hospitality. With this module, students are instructed in the various housekeeping jobs and learn to manage the main responsibility of a housekeeping supervisor, which is to deliver quality at the highest level. The campus with its rooms and public areas serves as a practising ground because timing and speed, planning and organizing, are crucial to getting the job done with the resources available in hotels and resorts.

Language (level elective)

These modules at different levels are aimed at students being total beginners in languages at European Language portfolio level A1 to students with prior language training, corresponding to the European Language Portfolio at level A2/B1 (independent user). The units place strong emphasis on communicational skills to facilitate student’s job/internship opportunities, daily life and working in a hospitality environment.

Internship (4-6 months) - Practical Experience

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.

FINAL AWARD
Swiss Postgraduate Diploma in International Hotel Operations Management

Option 2

International Hotel & Events Management

Semester 1

Food & Beverage Management

This module gives an overview over the tasks, duties and responsibilities of the Food & Beverage Manager position, which is one of the realistic career goals for postgraduate students entering the hospitality field for the first time.

Service Practice & Studies

Every other week, students work 1 full day in service in one of the Food & Beverage outlets, under the guidance of the outlet supervisors. This could be in the buffet-style cafeterias, where breakfast, lunch and dinner is served or in the fine dining restaurant, where the service style is personalized. This module prepares students to do things as they should be done and shine during their internship, for their professionalism, their work speed and their service attitude.

Culinary Practice & Studies

Every other week, students work 1 full day in the kitchen environment of one of the Food & Beverage outlets on campus. This could be the main kitchen, the fine dining restaurant or the concept lab kitchen. Students understand the work process of creating beautifully plated meals or a full buffet, how a kitchen space is organized and who is involved in food preparation. This is especially important for students wishing to open their own restaurants later.

Wine & Champagne Studies

Global wine and champagne production and consumption is reaching record levels worldwide. A well-designed wine menu can make a major contribution to a food outlet’s profitability. With this module, students can make informed choices based on the knowledge they have gained on the characteristics of different wines from different parts of the world and how to pair wine with food. Theory and wine tastings complement each other. Many students develop a real passion for wine and champagne culture and join the campus wine club to polish their expertise

Events Management Practice & Studies

Many students ultimately make their career in banquet and events. For ten weeks, students plan and organize the perfect event under the guidance of their Events Management professor, working in different positions and functions. The night of the event is always a highlight of the program and the level of professionalism the students are reaching is impressive, especially taking into consideration that at the start of the program, students have never before worked in banquet and events.

Hotel Cost Control

While revenue management focuses on maximizing the inflow of cash, the main area of responsibility of a manager in any of the operations departments is to keep departmental cost under control without putting quality, employee wellbeing and the promise to the customer in danger. The module prepares students for their future role as operations manager and executive, for which cost control is considered central to performance evaluation.

Revenue Management

The sales of rooms is the biggest contribution to a hotel’s revenue. Students learn the thinking process behind how to sell “the right room to the right customer at the right time at the right price”. Students also explore how the principles of revenue management can be applied to other areas in a hotel and resort to maximize revenue. 

Front Office & Back Office Systems

One of the areas that makes a job in hospitality so specific is the systems that are used at the front desk, in restaurant services and outlets, the spa and in retail shops on property to register rooms and spa bookings, check guests in and out, take food orders and process sales transactions. Students learn to utilize a wide range of systems and become familiar with the basic data entry and extraction process on campus so that they are ready for the technology they encounter at the place of internship and later in their career.

Human Resource Management

To perform at a high level and little time to prepare and organize, good team work is a key to success. From the rich theory of HR, relevant topics related to team work and people management are studied deeper and connections to real life situations in the work place are made, so that students can focus on how to achieve high team performance during their practice hours and their team-based coursework. As future managers, students will be able to draw from their on-campus experiences in HR management. 

Professional Career Development

In order to apply for internship positions and prepare for IRF, the International Recruitment Fair, for which Swiss Education Group is famous, students learn how to design the perfect résumé/CV under the guidance of a career coach. This module is complementary to HR Management because it shows students clearly, what hospitality recruiters are looking for and how a candidate can present himself/herself during the interview. Interview skills are practiced one on one in individual sessions with the student’s career coach.

Business Market Research

The service economy relies on particular research methods and techniques in order to cope with the intangibility of services and an inherent customer focus.  Understanding consumers’ wants and needs as well as satisfaction levels is still an area that lacks research. Graduates with research skills and the ability to investigate consumer preferences are in great demand by the industry. This module aims to develop the research and reporting skills of students. The module will encourage skills in the systematic design, collection, analysis and reporting of data and findings relevant to a specific marketing situation facing a company.

Rooms Division Management Practice & Studies

This module gives an overview of the tasks and responsibilities of the Rooms Division Manager position and how the work processes at the front office, housekeeping, concierge desk and guest relations desk are interlinked. Students look at the rooms departments both from a managerial and a guest point of view and learn what it takes to deliver flawless service according to the standards of today’s luxury hospitality brands

Housekeeping Management Practice & Studies

Internships in the housekeeping department are popular options as a first experience in luxury hospitality. With this module, students are instructed in the various housekeeping jobs and learn to manage the main responsibility of a housekeeping supervisor, which is to deliver quality at the highest level. The campus with its rooms and public areas serves as a practising ground because timing and speed, planning and organizing, are crucial to getting the job done with the resources available in hotels and resorts.

Language (level elective)

These modules at different levels are aimed at students being total beginners in languages at European Language portfolio level A1 to students with prior language training, corresponding to the European Language Portfolio at level A2/B1 (independent user). The units place strong emphasis on communicational skills to facilitate student’s job/internship opportunities, daily life and working in a hospitality environment.

Internship (4-6 months) - Practical Experience

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.

FINAL AWARD
Swiss Postgraduate Diploma in International Hotel & Events Management

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