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Postgraduate Diploma in Hotel Management

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Postgraduate Diploma: An Overview

Discover an overview of the Postgraduate Diploma in Hotel 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

Hotel Management

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

Postgraduate Diploma in Hotel Management

 

Graduates who complete a Postgraduate 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.

 

Discover the different fields of study of your hotel management degree:

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.
  • 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.
  • 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.
  • Front Office and Spa Operations
    • This module is designed to provide students with a working knowledge of the Opera Front Office software and TAC Spa Reservation Assistant software. 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 room’s 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.
  • 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.
  • Marketing Management for the Service Industry
    • This module aims to give students knowledge of the planning process that is specifically related to service industry marketing. The module aims to develop students’ market research and analytic skills related to a practical marketing planning issue, through the use of 'real world' case studies and guest lectures. The module aims to deliver a balance of service marketing planning theory, practical problem-solving case assignments and current topical issues in service marketing.
  • 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.
  • Financial Accounting
    • This module is designed to improve fluency in financial accounting, the language of business. Students will learn how to read, understand, and analyze most of the information provided by companies in their financial statements.
  • 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 premises, plant and equipment used in the hospitality, leisure and tourism sectors.
  • Management Project
    • This module aims to synthesise the key management disciplines within one capstone project, comprising considerations of market research, financial analysis, human resource management and marketing towards the development of a feasibility study for a hotel or resort.
  • 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 of Your Hotel Management Training
    • This module enables students to consolidate the theoretical knowledge and practical skills acquired during the Postgraduate Diploma in Hotel Management 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.

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