Year 1: Food and Beverage Management

The focus in year one is on food and beverage management where students learn all aspects from production to service and management skills.

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Food and Beverage Management

Semester 1 (5 months)

  • Food & Beverage Production and Service Theory
    • This module is designed to provide students with the theoretical underpinning for the concurrent practical application in the modules: Food & Beverage Production Practice and Food & Beverage Service Practice. 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 Service Practice
    • This module is designed to enable students to practically apply the relevant knowledge and understanding acquired in the module Food & Beverage Production and Service Theory. Students learn and practise the application of the previously acquired theoretical input while working in the various food and beverage outlets of the Swiss Hotel Management School. The style of service varies from basic to five-star level, providing the simulation of what will be expected during employment in the food and beverage industry.
  • Food and Beverage Production Practice
    • This module is designed to enable students to practically apply the relevant knowledge and understanding acquired in the module Food & Beverage Production and Service Theory. Students learn and practise the application of the previously acquired theoretical input while working in the various food and beverage outlets of the Swiss Hotel Management School. The style of service varies from basic to five-star level, providing the simulation of what will be expected during employment in the food and beverage industry.
  • Food and Beverage Management
    • This module aims to provide a knowledge and understanding of the management of food and beverage operations, incorporating the history of the food service industry, the composition of the sector, marketing, menu design, facilities design, layout and equipment. The module also introduces the important element of human resource management within food and beverage operations.
  • 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.
  • Wine and Bar
    • This module aims to provide students with an introductory knowledge and understanding of alcohols (wine, beer, spirits and liqueurs) and their production. Theoretical aspects including the materials used in the industry (distiller, refractometer, etc.) are addressed. In addition, students are given the opportunity to experience beverages through tasting sessions.
  • Hospitality Studies
    • This module aims to provide the foundation for future modules in hospitality. In order to study hospitality, it is essential that students are able to identify and understand the links that exist between the hospitality and tourism industries and distinguish between the various concepts and definitions relating to the subject area. While the term hospitality is a frequently used title for different sectors of the hotel and catering industry, it can also be expanded to cover many products and services relating to the provision of tourist facilities.
  • Accounting Principles
    • This module is designed to teach students the fundamentals of financial accounting with an emphasis on hospitality industry examples. It serves as an introduction to the industry's financial operating requirements providing students with industry-driven competencies.
  • Information Systems
    • This module aims to provide students with a sound understanding and working knowledge of the Microsoft Office Suite. The module also promotes the use of email and the Internet as essential tools in the modern working environment. Students are encouraged to develop skills in planning, designing and delivering presentations using in-built templates and their own designs. Students work on group as well as individual presentations.
  • Personal Development and Communication
    • Professional personal development and presentation skills are essential to students intending to pursue careers in the service sector. This module addresses the primary skills necessary in obtaining and holding a management position. This module constitutes the cornerstone of personal development planning which is then developed throughout the programme.
  • Business Industry Training
    • A weekly theoretical module treats many aspects of a student’s industrial practical experience. Appropriate areas of industry conditions are covered to best prepare students for practical life in the hospitality industry away from school.
  • French or German
    • As the school is situated in French-speaking Switzerland and internships primarily take place in either the French or German-speaking parts of the country, first year students are assigned to French or German language modules.

 

Internship (4-6 months)

  • Practical Experience
    • This module enables students to consolidate the theoretical knowledge and practical skills acquired during semester one of the Diploma programme in a real-life working environment. It provides students with the opportunity to observe and appraise the interrelationship of theory and practice within a working environment preferably related to food and beverage.
    • Paid internship in a hotel or restaurant in Switzerland or abroad
    • Minimum monthly gross salary in Switzerland: CHF 2,172.‒

Success Story

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University Partner

  • University of Derby

Industry Recognition

  • ASEH
  • Eduqua

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