Bachelor of Arts: three pathways

Tailor your degree

The Bachelor programme follows a three-pillar approach focusing on global trends, business strategy, and operational leadership. The first two years share the same modules, with the third year varying depending on your chosen pathway: Hospitality, Hospitality Events or Design.

Students on all pathways have the opportunity to share certain classes, work on group projects, and organise VIP banquets together. The three-year curriculum is awarded with a Bachelor’s degree accredited by the University of Derby, UK.

Contact us for our brochure with full course details or for any further information.

Bachelor's Degree related pages:

Entry Requirements Dates & Deadlines
   
Application Procedure Fees

All students following the undergraduate programme will complete the first two years of their studies at our Caux campus, continuing on to our Leysin campus for their third year. All students following the undergraduate programme will complete the first two years of their studies at our Caux campus, moving to our Leysin campus for their third year.

Chart path to the Bachelor with SHMS

 

Year 1 – Caux campus

Semester 1 (5 months)

Internship

Common core: Food and Beverage Management

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

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Year 2 – Caux campus

Semester 2 (5 months)

Internship

Common core: Rooms Division Management

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

Swiss Diploma in Hotel Operations Management

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Year 3 – Leysin campus

Semester 3 (5 months)

Semester 4 (5 months)

Dissertation / Integrated Business Project (6 weeks)

International Hospitality Management or International Hospitality and Events Management or International Hospitality and Design Management

Swiss Higher Diploma in chosen specialisation

Bachelor of Arts (Honours) in chosen specialisation awarded by the University of Derby, UK

 

Year 1 - Caux campus

Common core: Food and Beverage Management

Semester 1 (5 months)


  • Food & Beverage Production and Service Theory  
    • 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. Embraces the principles and techniques required for professional execution of food and beverage production in tandem with food and beverage service.
  • Food & Beverage Service Practice
    • Designed to enable students to relate the theory and apply the practical understanding of kitchen production knowledge into both fine dining and buffet style food and beverage preparation. Students learn and practice this module alongside the module Food & Service Practice. The varied kitchen production styles provide a simulation of what will be expected during employment in the industry and include preparation, cooking, and plating various international culinary delights.
  • Food & Beverage Production Practice
    • Designed to enable students to relate the theory and apply the practical understanding of service knowledge into both fine dining and buffet style food and beverage outlets. Students learn and practice this module alongside the module Food & Production Practice. The service styles provide a simulation of what will be expected during employment in the industry, from luxury to casual dining environments. Table place setting, order taking, point of sale system knowledge and appropriate service methods are practiced while employing current service practices.
  • Food & Beverage Management
    • 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, cost control, menu design, facilities design, layout and equipment. Also introduces the important element of human resources management within food and beverage operations.
  • Food & Beverage Experience and Interior Design
    • Provides knowledge and understanding of the development of major design styles, fundamental design principles and elements, and the value of design in relation to food and beverage outlet operations. Enhances the skills and knowledge of students to add value to customer experience and expectations through the application of the principles of design to restaurant design.
  • Wine & Bar
    • Provides students with an introductory knowledge and understanding of alcohols (wine, beer, spirits, 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 
    • Provides the foundation for future hospitality modules. It is essential hospitality students are able to identify and understand the links between the hospitality and tourism industries, and what distinguishes them from each other. While the term hospitality is used for different sectors of the hotel and catering industry, it can also cover aspects relating to tourist facility provision.
  • Accounting Principles
    • 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.
  • Academic Communications
    • Provides students with a sound understanding and knowledge of an effective and linear process of research writing and presentation skills to guarantee business success, using Excel, Word and PowerPoint. Students will gain skills in planning, designing and delivering presentations using templates and their own designs It also incorporates website design as a credible presentation and marketing vehicle. 
  • Personal Development
    • Professional personal development and presentation skills are essential to students intending to pursue careers in the service sector. 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.
  • The Art of Employability
    • Provides knowledge and understanding of the working environment, specifically tailored to the world of hospitality. Introduces the importance of knowing your industry and what employers look for in a potential employee. Explores what employability is and how students can best prepare for practical life in the hospitality industry away from school.
  • Language (French or German)
    • This module offers students a choice of languages throughout their studies.

Internship (4-6 months)

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

      Worldwide internship (local conditions apply) or paid in Switzerland (6 months)

      Minimum monthly gross salary in Switzerland: CHF 2,212.‒

Year 2 - Caux campus

Common core: Rooms Division Management 

Semester 2 (5 months)


  • Managerial Communication
    • Designed to introduce students to the functions of managing people in the Hospitality industry with an analysis of the types of communication processes that occur in the internal and external business environment. Centred around the interaction of management and employees, with the key focus on behavioural management psychology. Includes individual and group exercises. 
  • Financial Accounting 
    • Designed to take students through the basics of financial data collection, calculation (including various asset valuation techniques), organisation, and reporting. Provides an introduction to the corporate environment and operating structures.

       
  • Facilities and Interior Design II
    • Covers a broad spectrum of both facility maintenance and interior decorating principles in order for students to personalise and transform hospitality facility interiors. Students will learn how to dress a room, paired with maintenance and energy management. Emphasis will be placed on using colour, textiles, etc to create aesthetic appeal. This lays the foundations for the Interior Design module. 
  • Housekeeping Management
    • Designed to enable students to develop an understanding of both the principles of housekeeping management and the function of housekeeping operations, and their application in today's hospitality industry. Incorporates knowledge and application of budget control, staff productivity and performance, as applied to housekeeping, within an international hotel environment. 
  • Front Office Management and Concierge Services
    • Gives students a 360-degree overview of the front office department of a hotel. The various aspects of front office management, including customer relations, systems and personnel, are analysed in depth. The cornerstones of this module will help build hospitality competencies in innovative solutions, and develop world-class concierge service, leadership and communication skills.
  • Hotel Information Systems
    • Focuses on the two main purposes of IT in hotels today: enhancing a hotel’s performance, and behind-the-scenes efficiency. Technologies in this sphere are numerous, ranging from distribution and customer relationship management to e-marketing, points of sale, and property management systems. Students will be taught to identify, adapt and implement different types of technologies according to a hotel’s needs 
  • Marketing and Branding
    • Introduces students to the principles of marketing, including market segmentation, differentiation and positioning. Emphasises how the various elements of marketing add to an organisation’s competitive positioning and overall strategic aim. Covers today’s demand for online marketing and PR activities and the importance of branding in the hospitality industry, using new technologies.
  • Event Management
    • Outlines the event management sector and its role in the service industry. The diversity of events, from community arts to mega productions, requires managers to be aware of the scope and scale of events so they can identify the knowledge and skills required. MICE (Meetings, Incentives, Conferences and Exhibitions) and the complexities of managing event CSFs and KPIs are also covered.
  • Event Operations Management
    • Introduces students to the complexity of event operations and key components of event planning and management. This module requires students to draw on theory and previously acquired underpinning knowledge and skills of food & beverage and event management to organise a complex event project including the functions of marketing, fundraising, financial control, quality assurance, as well as F&B aspects.
  • Yield and Revenue Management
    • Provides students with the skills to make smart, strategic decisions about revenue and managing occupancy, pricing, and marketing. Market and rate strategies are analysed through case studies and simulation exercises. Students will learn to design and implement displacement and pricing strategies for room block RFP's for large MICE room blocks and smaller SMERF groups.
  • Language (French, German or Spanish)
    • This module offers students a choice of languages throughout their studies.

Internship (4-6 months)

  • Practical Experience
    • This module enables students to consolidate the theoretical knowledge and practical skills acquired during term 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 Front Office, HR, Marketing or Design.

      Worldwide internship (local conditions apply) or paid in Switzerland (6 months)

      Minimum monthly gross salary in Switzerland: CHF 2,212.‒

Year 3 - Leysin campus

Choose from three pathways: International Hospitality Management, International Hospitality and Events Management, International Hospitality and Design Management

Semester 3 (5 months)

Shared courses:


  • Human Resources and Leadership
    • Develops an appreciation of human resource management and leadership in general and in the specific context of the Hospitality industry. Today’s global Hospitality industry demands leadership and a human resource approach that is effective within the difficult work environment. Encourages the critical appraisal of organisational and management processes and their influence on people within the hospitality industry.

  • Data Driven Decision Making
    • Provides the skills to understand how data is utilised and transformed into main drivers for strategic decision making within the hospitality environment. Ever advancing technology and the sophistication of software has made “Big Data” more accessible, changing how we can collect, extract, analyse and format data and translate it into meaningful KPI’s and form business dashboards for better decision making.

  • Marketing Management
    • Explores the growth of consumption in the global context and the role of marketing, and specifically promotion, in relation to this. Identifies links between the strategic marketing process and marketing roles within global competitive business environments. Develops students’ market research and analytic skills related to practical marketing planning issues, through the use of real-world case studies and guest lectures.

  • Managerial Accounting
    • Focuses on the use of financial analysis and control techniques utilising relevant data, based on a variety of case studies. Addresses investment in the hospitality industry, financial projections and portfolio management.

  • 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.

Pathway 1: Swiss Higher Diploma in International Hospitality Management


  • AI and Digital Innovation
    • How to enhance and innovate key drivers of customer experience with the help of intelligent and innovative technology, in order to stay ahead of ever emerging new and disruptive business models and micro-services. Personalisation and customisation of service delivery has become essential to satisfy customer needs and wants, making it key to adopt AI technologies and digital innovation in the industry.

  • Management Projects
    • Synthesises 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.

  • Corporate Social Responsibility
    • Develops students’ knowledge and understanding of corporate social responsibility (CSR) and ethics in hospitality business and tourism management. Students will be introduced to and familiarised with individuals’ and companies’ ethical behaviour, and will critically review the impact of such behaviours on both business and tourism environments.
  • MICE 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. Encompasses 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.
  • Independent Research Project
    • The service economy relies on particular research techniques in order to cope with the intangibility of the products and an inherent customer focus. Understanding consumers’ wants and needs as well as satisfaction levels is still an under-skilled and under-researched area. Develops the research and reporting skills of students. Includes critically analysing a range of industry research methodologies.
  • Hospitality Economics
    • Arms students with a 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. Examines macro and microeconomic theories. Addresses supply and demand, equilibrium, elasticity, fiscal and monetary policy, capital formation, competition, business cycles, price theory, taxation, and regulation.

Pathway 2: Swiss Higher Diploma in International Hospitality and Events Management


  • Management Project for Events
    • Synthesises 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.

  • MICE 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. Encompasses 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.
  • Event Project Planning
    • Planning is an essential part of event management and requires consideration of spatial, temporal, internal and external factors, while allowing flexibility to adapt to changing situations. Key theoretical planning concepts and processes are applied to different events and sectors. Also assesses the wider external variables which must be considered at this stage of the project.
  • Event Project Management
    • Follows the event through the operational stages. Integration of activity becomes crucial once the staging of the event is imminent, as 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 shutdown takes place, and monitoring and evaluation is undertaken.
  • Hospitality Economics
    • Arms students with a 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. Examines macro and microeconomic theories. Addresses supply and demand, equilibrium, elasticity, fiscal and monetary policy, capital formation, competition, business cycles, price theory, taxation, and regulation.
  • Independent Research Project
    • The service economy relies on particular research techniques in order to cope with the intangibility of the products and an inherent customer focus. Understanding consumers’ wants and needs as well as satisfaction levels is still an under-skilled and under-researched area. Develops the research and reporting skills of students. Includes critically analysing a range of industry research methodologies.

Pathway 3: Swiss Higher Diploma in International Hospitality & Design Management


  • Digital Design and Visual Technology
    • Visual technologies, such as Sketch-up, Photoshop and V-ray 3D rendering, are essential design tools used in hospitality establishments to enhance interaction and communication with clients. Develops an in-depth understanding of the complexities of concept design in events organisation through a highly practical approach, including designing and implementing a real-life event.

  • Retail Management of Luxury Brands
    • Develops students’ practical knowledge and understanding of the fields linked to the luxury goods industry. Through research and critical analysis, students will identify how an international distribution is established with a focus on the luxury industry, and how to identify luxury industry customers and build a relationship with them through retail.

  • Product and Brand Development
    • Provides opportunity for students to synthesis information regarding the luxury industry. Helps students understand branding as well as the product development process. Through research and critical analysis, students will identify how the luxury industry has developed. Additionally they will identify how brands and products are developed, and how they have become an essential element in a globalised economy. 

  • Interior Design III
    • Interior design is one of the cornerstone management tools in creating successful spaces, especially in hospitality. The integration of design into hotel management is crucial if stakeholders are to maximise its potential. Emphasises the underlying concepts behind hospitality architecture and design, and gives students access to the design process by examining a hospitality related space. Students will develop a professional design brief.

  • AutoCAD
    • AutoCAD is a computer-aided design (CAD) software for 2D, 3D, and drafting. This module covers an in-depth understanding of space, measurements, and scale, in combination with the Interior Design course.

  • Food & Beverage Outlet design
    • Examines how Food & Beverage Outlet design concepts play a critical role in attracting and retaining customers through brand messaging, storyline, and how visual elements like logo and graphics convey style, substance, and appeal. Successful Food & Beverage Outlet Design helps you incorporate your understanding of the restaurant's operations into a design that meets the needs of the restaurant's owners, staff, and clientele, and create a design that enhances the dining experience.

Year 3 - Leysin campus

Semester 4 (5 months)

Pathway 1: Bachelor of Art in International Hospitality Management


  • Food and Beverage Development
    • Combines the skills and knowledge gained throughout studies with the theories of consumption, customer, trends, and the contemporary food industry. Examines future prospects within food and beverage operations, taking into account the changes in consumer demand and expectations, and new product developments. Looks at past and current industry trends, contemporary debates, and future developments.

  • Human Resource Management and Business Strategy
    • Successful service organisations need to be flexible and responsive to change. They must identify and critically examine future developments within the sector and develop human resource strategies to support corporate strategy and facilitate change. Explores relationship between business strategy and human resource strategy, examining developments in theory and practice, and relating these to the strategic and operational needs of service sector organisations.

  • Contemporary Trends
    • Individually centred, requiring personal reflection and critical analysis of students' views on the future for the industry. Provides in-depth analytical knowledge needed to address strategic developments in their chosen sector to ensure that students can see what the future may look like for them, and where they fit within that future direction. Provides job interview skills, including contextualising academic learnings.
  • Strategic Management
    • Service sector organisations need to stay abreast of changes in the external environment and remain goal focused to ensure company objectives are met. Seeks to develop an awareness of the organisational approach to risk by analysing appetite and maturity levels. Aligns with the need for undergraduates to have a deeper understanding of international issues and awareness of the global agenda.
  • Leadership Across Cultures
    • With the globalisation of service, managing a multicultural workforce to meet the expectations of an increasingly diverse market has become a major task for hospitality managers. Provides students with an opportunity to understand cultural difference and and its impacts on organisational performance, and how to formulate an appropriate strategy to deliver quality service that meets expectations of international clientele.
  • International Resort and Spa Management
    • Examines how hospitality, resort and spa organisations develop and manage their business in a competitive global environment. Evaluates 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 is a focus area.
  • Digital Marketing
    • Consumers can access unlimited information online. They can use online search, review sites, and social media to assess products before purchase. Hospitality and event marketers need to master the skills of communicating with audiences online to create awareness and interest around their products. Includes creating a successful online communication plan using social media and content marketing, and online public relations.

Dissertation / Integrated Business Project (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.

Pathway 2: Bachelor of Art in International Hospitality and Events Management


  • Sustainable Events Management
    • Examines 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. Examines increased stakeholder pressures to adopt more sustainable practices and argues business case for adoption of sustainable management. Importance of CSR (Corporate Social Responsibility) is explored.

  • Entrepreneurship in Hospitality and Events
    • Provides a comprehensive analysis of the entrepreneurial process, including the initial phases of innovation and creativity, factors that affect entrepreneurship, and different types of business financing. Entrepreneur types and styles are investigated, based on their abilities to make day-to-day decisions. Examines the skills and processes involved, in alignment with relevant entrepreneurial theories, to enable students to develop a successful start-up.
  • Contemporary Trends
    • Individually centred, requiring personal reflection and critical analysis of students' views on the future for the industry. Provides in-depth analytical knowledge needed to address strategic developments in their chosen sector to ensure that students can see what the future may look like for them, and where they fit within that future direction. Provides job interview skills, including contextualising academic learnings.
  • Strategic Management
    • Service sector organisations need to stay abreast of changes in the external environment and remain goal focused to ensure company objectives are met. Seeks to develop an awareness of the organisational approach to risk by analysing appetite and maturity levels. Aligns with the need for undergraduates to have a deeper understanding of international issues and awareness of the global agenda.
  • Leadership Across Cultures
    • With the globalisation of service, managing a multicultural workforce to meet the expectations of an increasingly diverse market has become a major task for hospitality managers. Provides students with an opportunity to understand cultural difference and and its impacts on organisational performance, and how to formulate an appropriate strategy to deliver quality service that meets expectations of international clientele.
  • International Resort and Spa Management
    • Examines how hospitality, resort and spa organisations develop and manage their business in a competitive global environment. Evaluates 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 is a focus area.
  • Digital Marketing
    • Consumers can access unlimited information online. They can use online search, review sites, and social media to assess products before purchase. Hospitality and event marketers need to master the skills of communicating with audiences online to create awareness and interest around their products. Includes creating a successful online communication plan using social media and content marketing, and online public relations.

Dissertation / Integrated Business Project (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.

Pathway 3: Bachelor of Art in International Hospitality & Design Management


  • Human Resource Management and Business Strategy
    • The strategic development of service sector organisations recognises that superior service quality contributes significantly to competitive advantage. 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. Includes how companies within the service sector need to develop scenarios for facilitating and managing change.

  • Delivering Added Value
    • Hospitality, tourism and events products are complex and include a high service component. A competent manager will need to develop a holistic view of how the organisation can create value for the customer using tangible and intangible facets that the organisation offers. Examines the parameters of operations that need to be managed in order to place the organisation in a strong market position.

  • Project Management
    • Project management is a process by which diverse projects are to be delivered to meet client expectations with respect to cost, time, and quality. Most often this is used in hospitality in the construction process. It draws on skills from a variety of disciplines and trades. Provides an overview of project management processes and techniques required to ensure a co-ordinated team approach for effective delivery of building projects.

  • Small Business Development and Entrepreneurship
    • Develops a knowledge of the process of entrepreneurship and the environment in which the process takes place, the skills to enable the student to make an informed decision to develop their own ventures, or alternatively, to be more entrepreneurial within existing organisations and to determine the journey within the context of personal development.

  • Advanced Consumer Behaviour
    • Strategically led businesses in the current world economy need to understand consumers’ motives, perceptions and decision making processes in order to creatively design and develop products that will be successful in the market place. Advanced level analysis of consumer behaviour to enable the student to gain a rounded appreciation of the critical issues governing consumption and the decision making process.

  • Innovation in Technology and Design
    • Concentrates on the future directions, challenges and development of all innovative solutions relating to hospitality and wider society. Allows students to more clearly discern effective forms of innovation in varying industry sectors by creating a critical approach to the subject. Examines themes focusing on innovation in design and technology and its effects on the terms of uses of actual products, materials, software, and business structures.

Dissertation / Integrated Business Project (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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