Year 3: Bachelor of Arts

After successful completion of their Higher Diploma, students can progress into one of the three Bachelor of Arts degrees based at the Leysin campus.

During their Bachelor semester, students are challenged to develop their critical and analytical skills in order to be able to confidently manage in an ever-changing work environment. The six-week dissertation period provides the student with the opportunity to work independently on a project of their choice. The completion of the dissertation enables the student to qualify for an Honours degree.

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Bachelor of Arts (Honours) in International Hospitality Management

Semester 4 (5 months)

Global Trends

  • Contemporary Trends
    • This module is an individually centred module that needs the maximum degree of personal reflection and critical analysis of students' views on the future for the industry. This module enables students to do this in the following ways: provide in-depth analytical knowledge needed to address key strategic developments in their chosen industry/sector to ensure that students can see what the future may look like for them and where they fit within that future direction; help students at job interviews by knowing how to contextualise their academic learning, reflect and confirm that they possess the transferable skills necessary for their chosen industry/sector.
  • Food and Beverage Development
    • This module seeks to combine the skills and knowledge gained throughout study in semester four with the theories of consumption, customer, trends, issues and contemporary hospitality industry. It also attempts to provide a platform for future prospects within food and beverage operations. The growth of both corporate and independent outlets and societal shifts over the past decades has let to changes in consumer demand, expectations and a plethora of new product developments. The central theme for this module is therefore "how is the contemporary industry reflecting these changes in research, development and training or is it stuck rigidly in the traditions of the past?"

Business Strategy

  • Strategic Management
    • Service sector organisations must recognise the need to stay abreast of changes in the external environment and remain goal focused to ensure company objectives are met in both the short and long term. Increasing competition, dynamic customer demand and the pace of technology have led to a realisation that organisations need to be flexible, agile and responsive to change. To this end, businesses need to identify and critically examine future developments within the service sector and develop appropriate management strategies and actions to facilitate change.
    • Organisations that are risk adverse take longer to proactively meet the changing external environment and this module seeks to develop an awareness of the organisational approach to risk by analysing appetite and maturity levels. The module aligns with the nationally recognised need for undergraduates to have a far deeper understanding and greater knowledge of international issues and general awareness of the global agenda.
  • Strategic Human Resource Management and Business Strategy
    • The strategic development of service sector organisations has been marked by recognition that good service quality contributes significantly to competitive advantage. Further, globalisation, increasing competitive pressures and changing customer demands have led to the realisation that successful service organisations need to be flexible and responsive to change. This module provides a forum for the exploration of recent developments in management theory and practice, relating these to the strategic and operational perspectives of service sector encounters. Companies need to identify and examine future developments within the service sector and develop scenarios for facilitating and managing change.

Operational Leadership

  • Leadership across Cultures
    • With the globalisation of service, managing a multicultural workforce to meet the expectations of an increasingly divers market has become a major task for hospitality managers. This module attempts to provide the students with an opportunity not only to understand cultural difference and how this impacts upon the organisational performance within the hospitality industry but also to critique relevant theories with applications into practice and formulate an appropriate strategy to deliver quality service that meets expectations of international clientele. Managing cultural issues are addressed as competitive advantage throughout the module using key mimetic themes of cross-cultural analysis.
  • International Resort and Spa Management
    • This module examines how hospitality, resort and spa organisations develop and manage their business in a competitive global environment. Resort-based leisure is now a key component in the tourism industry at a regional, national and international level. Students examine and evaluate the diverse range of resort developments such as mixed use and ʻlife-style’ resorts, spa all-inclusive destinations, mega-resort developments, adventure, eco and luxury branded developments. The rise of spa, wellness and therapeutic and relaxation-based resorts as part of the leisure experience is a significant area of study within the module.
  • Independent Study
    • The independent study offers students the opportunity to develop their analytical and critical skills in an extended analysis of a business topic, selected by the student and supervised by a member of the teaching team. The nature of the independent study varies from student to student and from course to course. The study can take the form of a critical case study, a dissertation or a work-based management project on a subject of the student choice, with the supervision of member of staff. The content includes an elaboration of the background factors involved in the situation; an evaluation of the relevant theories and concepts; an applicable methodological approach and a critical analysis of the subject selected.

Dissertation / Independent Study (6 weeks)

For the period of their dissertation, students can choose between distance or on-campus learning. In both cases strong support and supervision is provided.

 

Bachelor of Arts (Honours) in International Hospitality and Events Management

Semester 4 (5 months)

Global Trends

  • Contemporary Trends
    • This module is an individually centred module that needs the maximum degree of personal reflection and critical analysis of students' views on the future for the industry. This module enables students to do this in the following ways: provide in-depth analytical knowledge needed to address key strategic developments in their chosen industry/sector to ensure that students can see what the future may look like for them and where they fit within that future direction; help students at job interviews by knowing how to contextualise their academic learning, reflect and confirm that they possess the transferable skills necessary for their chosen industry/sector.
  • Sustainable Events Management
    • The module considers the growing relevance and understanding of sustainability related issues and practices in global hospitality and events industries. The concepts of sustainability are debated in light of the issues facing the industries today. The module examines increased stakeholder pressures to adopt more sustainable practices and argues business case for adoption of sustainable management. CSR (Corporate Social Responsibility) and its importance in modern business world are explored. The module is developed in appreciation of sociocultural, environmental and economic impacts of tourism and leisure industry.

Business Strategy

  • Strategic Management
    • Service sector organisations must recognise the need to stay abreast of changes in the external environment and remain goal focused to ensure company objectives are met in both the short and long term. Increasing competition, dynamic customer demand and the pace of technology have led to a realisation that organisations need to be flexible, agile and responsive to change. To this end, businesses need to identify and critically examine future developments within the service sector and develop appropriate management strategies and actions to facilitate change.
    • Organisations that are risk adverse take longer to proactively meet the changing external environment and this module seeks to develop an awareness of the organisational approach to risk by analysing appetite and maturity levels. The module aligns with the nationally recognised need for undergraduates to have a far deeper understanding and greater knowledge of international issues and general awareness of the global agenda.
  • Public Relations and E-Marketing for Hospitality and Events
    • In todayʼs increasingly competitive marketing environment there has been a shift from traditional marketing techniques towards a more aggressive style of marketing. This trend is all too evident in the events industry as local, regional and national organisations recognise the multitude of benefits derived from the hosting of events, festivals and conferences. There is a need to look beyond the traditional approach to marketing and instead identify a strategic alternative approach necessary for the events industry today. The need for a range of marketing techniques is paramount to the successful marketing of an event; this module aims to build on semester-three knowledge of public relations, relationship marketing, guerrilla marketing and electronic marketing for the events industry.

Operational Leadership

  • Leadership across Cultures
    • With the globalisation of service, managing a multicultural workforce to meet the expectations of an increasingly divers market has become a major task for hospitality managers. This module attempts to provide the students with an opportunity not only to understand cultural difference and how this impacts upon the organisational performance within the hospitality industry but also to critique relevant theories with applications into practice and formulate an appropriate strategy to deliver quality service that meets expectations of international clientele. Managing cultural issues are addressed as competitive advantage throughout the module using key mimetic themes of cross-cultural analysis.
  • International Resort and Spa Management
    • This module examines how hospitality, resort and spa organisations develop and manage their business in a competitive global environment. Resort-based leisure is now a key component in the tourism industry at a regional, national and international level. Students examine and evaluate the diverse range of resort developments such as mixed use and ʻlife-style’ resorts, spa all-inclusive destinations, mega-resort developments, adventure, eco and luxury branded developments. The rise of spa, wellness and therapeutic and relaxation-based resorts as part of the leisure experience is a significant area of study within the module.
  • Independent Study
    • The independent study offers students the opportunity to develop their analytical and critical skills in an extended analysis of a business topic, selected by the student and supervised by a member of the teaching team. The nature of the independent study varies from student to student and from course to course. The study can take the form of a critical case study, a dissertation or a work-based management project on a subject of the student choice, with the supervision of member of staff. The content includes an elaboration of the background factors involved in the situation; an evaluation of the relevant theories and concepts; an applicable methodological approach and a critical analysis of the subject selected.

Dissertation / Independent Study (6 weeks)

For the period of their dissertation, students can choose between distance or on-campus learning. In both cases strong support and supervision is provided.

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University Partner

  • University of Derby

Supported by the hotel industry

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

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