Master of International Business in Hotel, Resort and Food & Beverage Management

shms-032.jpg

The dynamic and rapidly developing food and beverage and restaurant industry is in need of leaders possessing a robust combination of theoretical and experiential knowledge. The Master of International Business in Hotel, Resort and Food & Beverage Management provides students with in-depth industry know-how ready for application.

Students undertake applied modules in which they are responsible as managers in the industry of real-life food and beverage and restaurant operations, combined with key theoretical underpinning delivered through lectures and interactive workshops. With this unique combination of theoretical and applied modules students are well prepared to develop their careers as future leaders in the food and beverage and restaurant industry.

5 months – Leysin campus

4-6 months

Food & Beverage and Restaurant Management

Academic semester 1

Paid internship in Switzerland or worldwide

Postgraduate Diploma in Food & Beverage and Restaurant Management

Continue to
 

5 months – Leysin campus

4-6 months

Food & Beverage and Restaurant Management

Academic semester 2

Paid internship in Switzerland or worldwide

Master of International Business in Hotel, Resort and Food & Beverage Management

 

Academic semester 1 (5 months)

  • Food & Beverage Service and Production Operations
    • These modules are designed to enable students to acquire the relevant knowledge and skills in the service and production of food and beverage and restaurant operations. Students learn and practise the application of the acquired theoretical input while operating in the various food and beverage outlets of the Swiss Hotel Management School. The style of service and production varies from basic to deluxe, providing the simulation of what is expected during employment in the food and beverage industry.
  • Banqueting and Events
    • This module aims to develop an understanding of the theory pertaining to MICE (Meetings, Incentives, Conferences and Exhibitions) and its application in practice. Students are introduced to the complexity of events and key components of event planning and management. This module requires students to draw on theory and skills to organise a complex event including the functions of marketing, fundraising, human resources, financial control, as well as food and beverage aspects.
  • Food and Beverage Cost Control
    • Food and beverage cost control provides students with practical knowledge of the management control cycle used in all types of food service operations to plan, attain and maintain organisational objectives, while making the most cost-effective use of time. For food and beverage and restaurant operators the knowledge to control costs to the bottom line is key to run a successful business.
  • Current Trends in Food & Beverage and Restaurant Concepts
    • This module aims to introduce students to the current trends in the food and beverage and restaurant industry. The continuous and dynamic food and beverage industry requires operators to have a contemporary understanding of the developments in the field, on both a global and local level. Effective managers of food and beverage and restaurant operations need to understand these current developments to make optimal business decisions and run successful operations.
  • 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. Still and sparkling wines have a very long history, profound tradition around celebrations and ceremonies and are a part of a beverage culture, reaching back to ancient times. In addition, students are given the opportunity to experience still and sparkling wine through tastings.
  • 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.
  • Principles of Management
    • This module aims to provide students with an appreciation of the theory and practical implementation of concepts and developments in the field of management, with particular emphasis on management within the food and beverage and restaurant industry. Students have the opportunity to develop their management skills for contextualised and for specific application in various food and beverage operations.
  • Human Resource Management
    • This module is designed to develop an appreciation of human resource management in general and in the specific context of the food and beverage segment 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 industry.
  • Facilities 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 food and beverage and restaurant sector. It is a broadly based module that covers the related understanding of maintenance, design and energy management and their application to current and future industry practice.
  • French, German (optional)
    • Languages are optional for postgraduate students; unless they are planning on undertaking an internship in Switzerland.

 

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.‒

 

Academic semester 2 (5 months)

  • Advanced Food & Beverage Service and Production Management
    • With theoretical underpinning and under supervision, students supervise and manage a live and operational food and beverage outlet. Students are responsible for all processes involved in the restaurant operations both on the service and production side.
    • Students are assessed on their ability to successfully lead and manage this business including guest satisfaction, quality management systems, financial performance, health and safety issues and employee engagement. The combination between practice and theory allows students to gather practical and valuable knowledge about managing actual food and beverage operations and prepare students optimally for their further career.
  • Events Catering Project Management
    • This module follows an SHMS signature event as it takes shape through the different operational stages. Integration of activity becomes crucial, as the staging of the event is imminent. Students partake in this event to develop a critical understanding of project management in the events catering business. Students link theoretical underpinning developed through lectures and workshops to the execution of the events including the processes after the event, as the shutdown takes place and the monitoring and evaluation are undertaken.
  • Food & Beverage Cost and Yield Management
    • This module aims to provide the skills to make smart, strategic decisions about revenue, yield and cost in food and beverage management. Yield management is an increasingly vital function and involves a coordinated effort across the organisation. Food and beverage operations can increase revenue through balancing demand, reservation scheduling and pricing strategies. The module employs a simulation exercise that focuses primarily on pricing, advertising and revenue forecasting as the prime decisions. Market and rate strategies are analysed through case studies.
  • Food & Beverage and Restaurant Project Management
    • This module introduces the role, objectives and activities of project management and project execution in the food and beverage and restaurant industry. Examples and case studies are drawn from a variety of organisations with an emphasis on the ʻfitʼ of operations and project strategy.
    • The aim of this module is to develop an understanding of a portfolio of techniques for operations and project management and their selection and use in appropriate situations. This includes an appreciation of the development of alternative theoretical perspectives behind management thinking in this field. Students apply this knowledge to their operational food and beverage outlet by planning and executing showcase projects conform to their operational strategy.
  • Wine Production and Cellar Management
    • Following the introduction in wine and spirits and bar and beverage management, students develop a comprehensive understanding of the implication involved in high-class wine and dine operations. Professional food and beverage operators require a key understanding of wine production and cellar management to design profitable wine lists. This understanding includes, balanced wine list design, food and wine comparisons, profit margins (yield management) considerations, wine storage and production.
  • Restaurant Business Plan
    • This module aims to synthesise the key management disciplines within one capstone project, comprising considerations of market research, financial analysis and human resource management. Students develop a business plan for a novel business or an alternative business plan for an existing business. This project includes all aspects of business planning as would be expected in actual, real-life projects. In addition to the content delivery through lectures and workshops, students are provided a mentor to complete this capstone business project.
  • Strategic Service Marketing
    • In today’s increasingly global and competitive marketing environment there has been a shift from traditional marketing techniques towards a more aggressive style of marketing. There is a need to look beyond the traditional approach to marketing and instead identify a strategic alternative approach necessary for the international industry today. The need for a range of marketing techniques is paramount to the successful marketing of a food and beverage or restaurant operation; this module aims to build knowledge from general marketing to public relations, relationship marketing and electronic marketing for food and beverage operators.
  • Food & Beverage Facilities and Service Design
    • Facilities and service design is a practice that emphasises the centrality of users and the user experience. Today’s travelled guest is demanding more authentic service experiences that reflect the sense of place. This growing importance of services coupled with the design of facilities and the growth of consumer expectations challenges the food and beverage and restaurant operators. An innovative service and experience design strategy can differentiate one service provider from another and provide for competitive advantage. This module reviews the strategic role of facilities and service design in developing an optimal guest experience.
  • Food & Beverage Service Quality Management
    • The food and beverage and restaurant industry is a customer-centred, people-orientated business. As such, the customer is the foundation of the service delivery system. Decision-makers, when managing food and beverage and restaurant operations, are thus facing a managerial dilemma. On one hand, they want to satisfy the customer demands in the form of improved quality service that ensures a customer orientation. However, they are under increasing pressure to ensure operation efficiency. This module is designed to enhance the students’ knowledge and understanding of service quality, customer satisfaction and the measurement of these within the food and beverage industry.

 

Internship (4-6 months)

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

Success Story

Your Career

001-IRF.jpg

The Career Services team supports students and graduates in finding the job of their dreams.

Call me Back

swiss-hotel-hospitality-school-contact.jpg

A member of our admissions team will call you back and will be pleased to answer your questions.

Visit our School

swiss-hotel-management-school.jpg

Come and discover for yourself the fantastic environment at Swiss Hotel Management School.

Meet a Representative

international-school-counsellor.jpg

Learn more about our school from our team in your country.

University Partner

  • University of Derby

Supported by the hotel industry

  • Six Senses
  • Corinthia
  • InterContinental Malta
  • Old Edwards inn

© 2017 Swiss Education Group - created by iomedia