Swiss Hotel Management School
Swiss Hotel Management School
Your new horizon in hospitality
Hotel school in Switzerland
Swiss Hotel Management School
"Learning by Doing"

Hotel, Resort, Events and Spa management programmes.
Swiss Hotel Management School:
Your hospitality management studies

Hospitality programmes
Swiss Hotel Management School
Take your career to the next level

Master's degrees in Hotel, Food & Beverage, Resort and Spa management are available at Swiss Hotel Management School

Master's Degree in hospitality
Swiss Hotel Management School
Live and learn hospitality in exceptional surroundings

With 2 campuses in Switzerland, the school offers a range of programmes founded upon the recognized Swiss hospitality traditions and focuses on global trends, business strategy and operational leadership.

Hotel school in Switzerland
Swiss Hotel Management School
Unlock a world of opportunities

Swiss Hotel Management School graduates will benefit from a multitude of advantages such as professional network, exclusive job offers and much more.

Jobs in the hospitality industry
Swiss Hotel Management School

Master of International Business in Hotel Management

Unlock a world of opportunities

Master of International Business in Hotel Management

Discover an overview of the Master of International Business in Hotel Management below.

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

Master of International Business related pages:

Entry Requirements Dates & Deadlines
   
Application Procedure Fees

Master of International Business in Hotel Management
MIB in Hotel Management
MIB in Hotel Management in Switzerland

Master's Degree

Graduates from this Master of International Business in Hotel Management programme and the required internship will be able to accelerate their business acumen by applying their newly acquired skills managing the highly growing business of hotel operations.

Their study journey will take them through learning the theory and applying the practical domain of the essential building blocks within the world of hotel management. From Food & Beverage, Front Office and Rooms Division to Events & Banqueting, the multifaceted nature of the hospitality industry is covered.

The capstone module directs students to draw on all their areas of study throughout the programme, as they bring together their newly acquired skills and competences when they present their final applied management project for launching their own hotel.

Semester 1 (5 months) - Caux campus

Internship (4-6 months)

Hotel Management

Paid internship in Switzerland or
worldwide internship (local conditions apply)

Master of International Business in Hotel Management

 

Year 1

Hotel Management

Semester 1


Semester 1 (5 months)

  • Food & Beverage Management and Applied Service Studies & Practice
    • This module is designed to enable students to gain practical and theoretical skills, knowledge and experience in the area of food and beverage service. Students learn and practice the application of the acquired theoretical input while working in the various food and beverage outlets of the Swiss Hotel Management School’s Caux Palace campus. This will allow them to synthesise the key food and beverage management disciplines within one capstone project through the design of a concept incorporating marketing, menu design, facilities design, layout and equipment.
  • Culinary Studies & Practice
    • This module is designed to enable students to gain practical and theoretical skills, knowledge and experience in the area of food production. Students learn and practice the application of the acquired theoretical input while working in the various food and beverage outlets at Swiss Hotel Management School.
  • Wine & Beverage Management
    • This module aims to provide students with an introductory knowledge and understanding of wines and beverages and their production. The theoretical aspects, including the management of beverages in the hospitality industry will also be explored. In addition, students are given the opportunity to experience beverages through tastings.
  • Events & Banqueting Management
    • Students will be introduced to the complexity of events and key components of event planning and management. This module requires students to draw on theory previously acquired and underpinning knowledge and skills of F&B, to organise a complex event including the functions of marketing, fundraising, human resources, financial control, as well as F&B aspects.
  • Front Office & Rooms Division Operations Management
    • This module is designed to provide students with a working knowledge of the Opera Front Office software. Using a variety of scenarios, students will develop the ability to use this knowledge to practically apply these competencies.
  • Marketing Management
    • This module aims to build knowledge on how to operate websites and social media to gain insights into customers needs, generate revenue, save costs and energise customers. Students will critically assess various digital and social media channels and tools for developing professional profiles, creating professional content, collaborating and engaging with an audience. There is an emphasis on hands-on experience and applied skills.
  • Financial Management
    • This module explores the comprehensive application of financial management for the hospitality industry for future hotel managers and supervisors. It offers the opportunity to use various problem-solving methods to apply them to managerial situations tailored for the hospitality industry. Students analyse, quantify, and evaluate specific hotel businesses, and use these skills to set the course for greater financial success.
  • Developing Business Leadership Skills
    • This module will attempt to develop personal leadership effectiveness by practicing critical self-awareness, self-reflection, self-management, and time management. The development of skills for business leadership will require the creation of sensitivities to diversity in people and different situations and the ability to continue to learn through reflection on practice and experience.
  • Strategic Revenue Management
    • Revenue management plays a fundamental part of hotel businesses and is the connecting factor between many departments in the organisation. This module explores how managers can drive company profits by taking a higher-level strategic approach to pricing, reservations and inventory control. The course focuses on pricing and channel distribution with particular emphasis on the role of strategy in effective revenue management. Throughout the course advanced tools and techniques in strategic revenue management are explored to guide strategy setting in pricing, inventory control and demand manipulation as to drive profits and advance organisational performance.
  • Current Trends in Hospitality
    • The question investigated in the module is: how is the Hospitality industry using the trends to add value, maximise revenue and increase profit? The purpose of this module therefore is to critically analyse current trends within the Hotel industry, in order to position the organisation in the market with the most effect on profitability.
  • Applied Management Project (Capstone Module)
    • This module aims to synthesise key management disciplines learned during the programme within one capstone project, comprising considerations of market research, financial analysis, human resource management and marketing towards the development of a feasibility study. Upon understanding with theoretical concepts towards the production of a creative and coherent management project, students will critically analyse the feasibility and profitability of a specified management project. This will help develop their ability to take appropriate management decisions based on limited research data.
  • Foreign Languages
    • French or German

      The mastery of foreign languages has always been a crucial part of the hospitality industry. Thus, the language modules are aimed at enhancing current language skills from absolute beginners to advanced levels, as required. Strong emphasis is placed on oral communication that would take place in everyday life, in order to prepare students for the language environments of their internships.

 

Internship (4-6 months)

  • Practical Experience
    • The professional internship is intended to provide a learning opportunity for students to apply their knowledge and skills acquired in school to a professional context; to understand what skills are transferable to new contexts; to identify and understand the practices and protocols of the particular company in the food & beverage and restaurant industry; to successfully reflect on the quality of the contribution they have made to the organization; and to refine and reassess their own career goals as a result of the experience.

      Paid internship in a hotel or restaurant in Switzerland or worldwide

      Minimum monthly gross salary in Switzerland: CHF 2,172.‒
Top