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Postgraduate Diploma in Food & Beverage and Restaurant Management

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Postgraduate Diploma: An Overview

Discover an overview of the Postgraduate Diploma in Food & Beverage and Restaurant 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

Fees

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

Internship

Food & Beverage and Restaurant Management

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

Postgraduate Diploma in Food & Beverage and Restaurant Management

 

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

Semester (5 months)


  • Service Studies and Practice
    • This module is designed to enable students to gain practical and theoretical skills, knowledge and experience in the area of food and beverage service. Students learn and practice the application of the acquired theoretical input while working in the various food and beverage outlets of SHMS.
  • Culinary Studies and Practice
    • This module is designed to enable students to gain practical and theoretical skills, knowledge and experience in the area of food production. Students learn and practice the application of the acquired theoretical input while working in the various food and beverage labs of SHMS.
  • 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.
  • Still and Sparkling Wine Culture
    • This module aims to provide students with an introductory knowledge and understanding of still and sparkling wine and their production. In addition, students are given the opportunity to experience still and sparkling wine through tastings.
  • Food and Beverage Cost Control
    • Food and beverage cost control provides students with practical knowledge of yield management and the control cycles used in all types of food and beverage service operations.
  • Food and Beverage Facilities Design and Management
    • The aim of this module is to enable students to explore the essential elements in the acquisition, maintenance, management quality systems and control of food and beverage premises.
  • 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.
  • 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.
  • Beverage Studies
    • This module aims to provide students with an introductory knowledge and understanding beverages and their production. Theoretical aspects including the management of beverages in the hospitality industry will be explored.
  • Food and Beverage Operations Systems
    • This module is designed to provide students with a working knowledge of Point of Sale Software Systems (POS), Reservation and Table Management Apps (RTMA), Purchasing and Procurement Systems (PPS) and other related restaurant management software and apps. Using a variety of scenarios, students will develop the ability to use this knowledge to practically apply these competencies.
  • 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 analysed 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 emphasizes the interaction of management and employees and encourages the critical appraisal of organizational and management processes and their influence on people within the hospitality industry.
  • 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, 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 of International Business in Food & Beverage and Restaurant Management.

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