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Postgraduate Diploma in Events Management

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Postgraduate Diploma: An Overview

Discover an overview of the Postgraduate Diploma in Events Management below. Contact us for our brochure with full course details or for any further information. 

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Entry Requirements

Dates & Deadlines

Application Procedure


Postgraduate Diploma

The postgraduate diploma programmes at Swiss Hotel Management School offer fantastic opportunities to graduates seeking a change in their career, or for those who are currently working in the industry and require further training to enhance their career opportunities. The Postgraduate programmes offer an intensive introduction to key sectors of the service industry and combine academic study with practical experience, making them ideal training for career success.

Semester 1 (5 months) – Leysin campus


Events Management

Paid internship in Switzerland or worldwide (4-6 months)

Postgraduate Diploma in Events Management


Graduates who complete a PGD programme and an internship will be eligible to progress to the MIB, Master of International Business in Hotel, Resort and Spa Management or in Food & Beverage and Restaurant Management.


Semester (5 months)

  • Culinary and Service Studies
    • This module is designed to provide students with the theoretical knowledge about culinary and service theories. This module embraces the principles and techniques required for professional execution of food and beverage production in tandem with food and beverage service.
  • Event Project Organization
    • 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. 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.
  • Event Project Planning
    • Key theoretical planning concepts and processes will be applied to different events and different sectors. This will incorporate not just the technical planning of the event, but will also assess the wider external variables, which must be considered at this stage of the project.
  • Events and 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 and previously acquired 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.
  • Food and Beverage Management
    • This module aims to synthesize the key food and beverage management disciplines within one capstone project through the design of a concept incorporating marketing, menu design, facilities design, layout and equipment. The module also introduces the important element of human resources management within the culinary operations. Current trends in food and beverage concepts and systems will also be explored.
  • MICE and Logistics for Events
    • 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 analyze 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 will identify those techniques and tools available to the events manager.
  • Wine and 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.
  • 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 analyzed in depth. This module also evaluates the relationship between the front office and housekeeping departments.
  • 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.
  • Strategies for Yield Management
    • This module aims to provide the skills to make smart, strategic decisions about revenue and managing occupancy, pricing, and marketing. In order to do so, this module employs a simulation exercise that focuses primarily on pricing, advertising, and revenue forecasting as the prime decisions.
  • Business and Market Research
    • 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.
  • Management Project for Events
    • This module aims to synthesise the key management disciplines within one capstone project for event, comprising considerations of market research, financial analysis, human resource management and marketing towards the development of a feasibility study.
  • Professional Career Development
    • This module will equip 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.
  • Academic Language Skills
    • This course is aimed at students who need to enhance their English skills for academic studies. The course focuses on the skills essential to vocabulary development and research at a higher academic level.
  • Languages
    • French or German


Internship (4-6 months)

  • Practical Experience
    • This module enables students to consolidate the theoretical knowledge and practical skills acquired during the Postgraduate Diploma 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.‒


Continue to the Master degree which best fits your career aspirations.