Year 3: Swiss Higher Diploma in Hospitality Management or Hospitality & Events Management

In their third year students work towards obtaining a Swiss Higher Diploma followed by a Bachelor of Arts (Hons) degree in one of the specialisations available.

At higher diploma level, at the Leysin campus, students choose to specialise their studies in hospitality management or events.

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Swiss Higher Diploma in Hospitality Management

Semester 3 (5 months)

  • Strategies for Yield Management
    • This module aims to provide the skills to make smart, strategic decisions about revenue and managing occupancy, pricing and marketing. Hotel revenue management is an increasingly vital function and involves a coordinated effort across the organisation. Hotels can increase revenue by balancing demand, reservation scheduling and variable pricing. It is essentially selling the right room to the right person at the right time for the right price.
    • 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. Students learn to design and implement displacement and pricing strategies for room block RFPs (Request for Proposal) for large MICE (Meetings, Incentives, Conferences and Exhibitions) room blocks and smaller SMERF (Social, Military, Educational, Religious and Fraternal) groups.
  • 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.
  • Marketing Management for the Service Industry
    • This module explores the phenomenal growth of consumption on a global context and the role of marketing and specifically promotion in relation to this. In so doing, the module identifies links between the strategic marketing process and marketing roles within global competitive business environments. This module aims to give students knowledge of the planning process that is specifically related to service industry marketing. The module aims to develop student’s 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.
  • Independent Research Project
    • The service economy relies on particular research method techniques in order to cope with the intangibility of the products and an inherent customer focus. Understanding consumer’s wants and needs as well as satisfaction levels is still an underskilled and under-researched area. Graduates with research skills and the ability to investigate consumer preferences are in demand by the industry.
    • This module aims to develop the research and reporting skills of students. The module is progressing from basic skills including referencing and writing literature reviews to critically analysing a range of research methodologies used by the service sector.
  • Managerial Accounting
    • The module focuses on the use of financial analysis and control techniques utilising relevant data, based on a variety of case studies. It also addresses investment in the hospitality industry, financial projections and portfolio management.
  • MICE Markets and Logistics
    • The meetings, incentives, conferences and exhibition markets (MICE) are diverse and dynamic. They encompass many specialised segments and each poses significant challenges to the management of facilities and services within the events industry. This module seeks to develop in students an awareness of the complexity of the market segments within the broader sphere of the events industry. It aims to classify and analyse the distinct target markets within the sector and establishes a framework for the evaluation of the needs of these groups, enabling students to identify appropriate strategies for target selection. By developing an appreciation and evaluation of these sectors, students learn to be able to respond to the dynamic challenges in managing events resources.
    • The module seeks to encompass an understanding of the management of market groups’ needs, issues relating to demography and rotation, distribution and supply of events within the MICE sector, segmentation and positioning. It develops an evaluation of the choice and selection criteria of MICE market decision-makers and identifies appropriate strategies for enhanced event business performance.
  • Management Projects
    • 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.
  • Intercultural Communication
    • This module analyses and discusses the meaning and nature of culture as expressed in different geographical areas of the world. Culture pervades all aspects of our lives. Consequently, in a world of increasing globalisation, managers need to be aware of ʻcultures consequence’. This is especially significant for hospitality managers who work in a multicultural environment of both employees and consumers. In an increasingly competitive environment, cultural sensitivity in business practice may form a source of competitive advantages.
  • 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. 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.
  • Hospitality Economics
    • The economics of hospitality in an introductory module arms students with a solid working knowledge of economic concepts and analytical techniques as they apply to hospitality. Knowledge of economic trends and conditions is fundamental to strategic planning and project development in any business. This module examines macro and microeconomic theories as they apply to the hospitality industry. Supply and demand, equilibrium, elasticity, substitute and complementary goods, fiscal and monetary policy, capital formation, competition, business cycles, externalities, price theory, international economics, taxation and regulation are addressed.
  • Professional Career Development
    • Professional career development equips 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. Through the introduction of business theory, close investigation and the analysis of business practices, students gain a thorough understanding of the workings and outcomes of professional approaches to the business environment. On completion of this course, students have acquired the high level of skills necessary for an international career. Moreover, they have also gained awareness of some of the complex issues that face the business community, an awareness that guarantees every continued success in the world of business.
  • French, German, Spanish or Mandarin
    • Students who study their chosen language in year two are required to carry on the same language in year three.

 

Swiss Higher Diploma in Hospitality and Events Management

Semester 3 (5 months)

  • Strategies for Yield Management
    • This module aims to provide the skills to make smart, strategic decisions about revenue and managing occupancy, pricing and marketing. Hotel revenue management is an increasingly vital function and involves a coordinated effort across the organisation. Hotels can increase revenue by balancing demand, reservation scheduling and variable pricing. It is essentially selling the right room to the right person at the right time for the right price.
    • 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. Students learn to design and implement displacement and pricing strategies for room block RFPs (Request for Proposal) for large MICE (Meetings, Incentives, Conferences and Exhibitions) room blocks and smaller SMERF (Social, Military, Educational, Religious and Fraternal) groups.
  • 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.
  • Marketing Management for the Service Industry
    • This module explores the phenomenal growth of consumption on a global context and the role of marketing and specifically promotion in relation to this. In so doing, the module identifies links between the strategic marketing process and marketing roles within global competitive business environments. This module aims to give students knowledge of the planning process that is specifically related to service industry marketing. The module aims to develop student’s 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.
  • Independent Research Project
    • The service economy relies on particular research method techniques in order to cope with the intangibility of the products and an inherent customer focus. Understanding consumer’s wants and needs as well as satisfaction levels is still an underskilled and under-researched area. Graduates with research skills and the ability to investigate consumer preferences are in demand by the industry.
    • This module aims to develop the research and reporting skills of students. The module is progressing from basic skills including referencing and writing literature reviews to critically analysing a range of research methodologies used by the service sector.
  • Managerial Accounting
    • The module focuses on the use of financial analysis and control techniques utilising relevant data, based on a variety of case studies. It also addresses investment in the hospitality industry, financial projections and portfolio management.
  • MICE Markets and Logistics for Events
    • The meetings, incentives, conferences and exhibition markets (MICE) are diverse and dynamic. They encompass many specialised segments and each poses significant challenges to the management of facilities and services within the events industry. This module seeks to develop in students an awareness of the complexity of the market segments within the broader sphere of the events industry. It aims to classify and analyse the distinct target markets within the sector and establishes a framework for the evaluation of the needs of these groups, enabling students to identify appropriate strategies for target selection. It also aims to introduce the concept of logistics management within the event industry and identifies those techniques and tools available to the events manager. Logistics for the industry must include identification and information of the supply side and the potential for evaluation of other service providers, which is often linked to management information systems.
    • By developing an appreciation and evaluation of these sectors, students are able to respond to the dynamic challenges in managing event’s resources. The module seeks to encompass an understanding of the management of market groups’ needs, issues relating to demography and rotation, distribution and supply of events within the MICE sector, segmentation and positioning. It develops an evaluation of the choice and selection criteria of MICE market decision-makers, and identifies appropriate strategies for enhanced event business performance.
  • Management Projects
    • 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.
  • Event Project Planning
    • Planning is an essential part of event management and is a process, which needs careful consideration of spatial, temporal, internal and external factors, whilst at the same time allowing flexibility to adapt to changing situations. Key theoretical planning concepts and processes are applied to different events and different sectors. This incorporates not just the technical planning of the event but also assesses the wider external variables, which must be considered at this stage of the project.
  • Event Project Organisation
    • 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. This is when the production team pulls together the different operational and logistical strands of the event. 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.
  • Hospitality Economics
    • The economics of hospitality in an introductory module arms students with a solid working knowledge of economic concepts and analytical techniques as they apply to hospitality. Knowledge of economic trends and conditions is fundamental to strategic planning and project development in any business. This module examines macro and microeconomic theories as they apply to the hospitality industry. Supply and demand, equilibrium, elasticity, substitute and complementary goods, fiscal and monetary policy, capital formation, competition, business cycles, externalities, price theory, international economics, taxation and regulation are addressed.
  • Professional Career Development
    • Professional career development equips 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. Through the introduction of business theory, close investigation and the analysis of business practices, students gain a thorough understanding of the workings and outcomes of professional approaches to the business environment. On completion of this course, students have acquired the high level of skills necessary for an international career. Moreover, they have also gained awareness of some of the complex issues that face the business community, an awareness that guarantees every continued success in the world of business.
  • French, German, Spanish or Mandarin
    • Students who study their chosen language in year two are required to carry on the same language in year three.

Success Story

Caroline Zaher Area Public Relations Manager, Kuwait City - Kuwait

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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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