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 & Resort Management (with Specialisation)

Unlock a world of opportunities

Master of International Business: a 2-year overview

Discover an overview of the Master of International Business in Hotel & Resort Management (with Specialisation) 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 MIB in Hotel Management at Swiss Hotel Management School
Master of International Business MIB in Hotel Management in Switzerland
Master of International Business MIB in Hotel Management

Master's Programme

Specialist modules in resort and spa management provide students with key industry knowledge. The modules of ‘Resort Operations Management’ and ‘Spa Operations Management’, include hands-on shadowing in areas of operations management within Swiss Hotel Management School, ensuring students acquire the skills and competencies that will enhance their degree of employability.

Theory modules provide students with detailed insight into industry trends as well as public relations, e-commerce and cross-cultural communication. The modules ‘Developing International Business Leadership Skills’ and ‘Operations and Project Management’ allow students to apply these theories and strategies.

Semester 1 (5 months) - Leysin campus

Internship (4-6 months)

Hotel & Events Management or
Hotel Operations Management or
Hotel & Restaurant Management

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

Postgraduate Diploma in Hotel & Events Management or
Postgraduate Diploma in Hotel Operations Management or
Postgraduate Diploma in Hotel & Restaurant Management

Continue to

Semester 2 (5 months) - Leysin campus

Business Project (4-6 months)

Restaurant and Food & Beverage Management or
Spa & Wellness Management or
Banquets & Events Management

Independent Business Project Work Placement

Master of International Business in Hotel & Resort Management (with Specialisation)

 

Year 1

Hotel & Events Management or
Hotel Operations Management or
Hotel & Restaurant Management

Semester 1


Semester 1 (5 months)

 

Year 2

Hotel & Resort Management (with Specialisation)

Semester 2

MIB Core Modules


Semester 2 (5 months)

  • Principles of Swiss Hospitality Excellence
    • This professional development module aims to develop in our students the five SHE characteristics of immaculate precision, discreet discipline, practical innovation, dependable quality, and professional leadership. Students will critically reflect on their strength themes and how combined with the Swiss Hospitality Excellence Characteristics a career path can be planned.
  • Developing Business Leadership Skills
    • Can leadership be taught? Can the skills for leadership be learned and developed? Today’s global hospitality industry demands leaders who are stronger, more capable, and more effective in the difficult work they do. The global thirst for leadership talent is more compelling than ever, and leaders in international hospitality enterprises find themselves, looking for innovative solutions and are more frequently being challenged for the decisions they make and the steps that they take. The battle for talent is focused on leaders who face complex problems with confidence and know how to lead and operate in high-pressure environments.

      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.
  • Managing Cultural Diversity
    • With the increasing level of globalisation and movement of people and workers, one of the main issues facing the food and beverage industry has been how to manage a culturally diverse workforce. Managing a multicultural workforce, either within a business unit or within a global corporation is a demanding task for managers. This module provides the future Restaurant, Events, or Spa Manager with theories on cultural differences that enable them to analyse the effect culture has on businesses and encourages them to reflect on how cultural differences affect their own interaction and performance in a learning and working environment. Students are also given the tools to critique relevant theories and understand and analyse appropriate strategies for managing cultural diversity.
  • Consumer Behavior & Value Creation
    • In order to satisfy the customer with the right product for the right buyer at the right time and at the right price, it is vital to gain an in-depth understanding of what buyers need and want and ultimately value. Consumers are grouped and segmented by age, gender, geographic origin, lifestyle and habits in order to identify potential buyers within target markets. Students learn how to read reports produced by today’s big players in consumer research. Students further learn how to do their research into consumer behavior through practical application on campus, in order to extract and analyse data to come to an informed decision on which strategy to select for value adding and value creation. This research is supported by a range of Business Models, that serve to understand the parameters, which shape customer satisfaction and monitor quality control. Students will be able to propose tangible and intangible improvements and innovation to any hospitality business, in order to strengthen or re-position the business in its market.
  • Hospitality Sales & Marketing
    • Today’s buyer market is complex. Once the product is defined, marketeers have to identify the best fitting channel through which the target market can be reached, in order to generate revenue, while controlling the cost of marketing. Students learn to distinguish between corporate and individual buyers. Traditional marketing measures and Social media as a multi-faceted communication tool are explored and applied in the practical learning environment on campus. Dealing with agents and wholesalers requires the mastery of sales techniques and negotiation tactics, which are part of the know-how gained in this module.
  • Sustainability Management
    • This module considers key theories of sustainability by which practices within the hospitality industry can be rendered sustainable. The concepts of sustainability will be debated and sustainability strategies from a variety of enterprises will be critically analyzed.

      The module will explore the environmental and social impact of hospitality operations from community engagement, treating people fairly, responsible marketing, supply chain management, energy and waste management, fair trade, farming & fishing, to ethical sourcing.

 

Specialisation Modules


Restaurant and Food & Beverage Management

  • Current Trends in Hotels, Resorts & Restaurants
    • F&B and Restaurant products are complex and very dynamic in present times. The industry has evolved, adapted and changed dramatically over the past two decades as a reaction to forces driving change in the external environment.

      A direct link exists between the forces driving change – the trends – and the organizational strategy. Critical Thinking is applied to adjust the organizational strategy to the forces and to formulate action plans, which cover both the short term and the medium term. The question investigated in the module is: how is the F&B and Restaurant industry using the trend to add value, maximise revenue and increase profit? The purpose of this module therefore is to critically analyse current trends within F&B industry, in order to position the organisation in the market with the most effect on profitability.
  • Restaurant Finance & Yield Management
    • This module aims to provide the advanced skills to make smart and strategic decisions about revenue and the bottom line by managing productivity, pricing, and marketing.

      F&B revenue management is an increasingly vital function and involves a coordinated effort across the organization. Specific skills for enhancing revenue and profit are taught through the in-depth understanding of on-campus F&B Outlets and strengthened with applied state-of-the art simulation software.
  • Hotel, Resort & Restaurant Operations Management (Lab)
    • In this core module students will plan and manage F&B outlets on campus. Based on their experience of managing and evaluating the restaurants, teams of students will design, develop and justify their own on-campus concept.

      Within their operational activities, they will learn principles of planning, logistics, human resources management, resource management, marketing management, revenue management and business psychology principles, all of which are going to be specifically applied to the requirements of their F&B concept.
  • Hotel, Resort & Restaurant Business Project
    • This capstone module enables students to create a comprehensive and detailed business plan. A successful restaurant business idea is one that survives within the market environment into which it is introduced. The risk of failure causes serious financial and personal impact on the entrepreneurial endeavors.

      Business planning and analysis helps in selecting those ideas with the highest likelihood of success. In this course students learn evaluation techniques for determining the restaurant business feasibility of a new idea, methods of performing a market analysis and sales estimates with special focus on spotting market trends and opportunities.

      Students will appreciate the business plan as an organizational and personal change agent as well as a sales document. Students learn the details associated with starting a functional new business by creating a business plan for a new food & beverage concept.
  • Independent Business Project Work Placement
    • The MIB Programme facilitates the acquisition of all relevant industry required skills, which a future staff member brings along, if he or she is geared towards career development within the organization.

      The Work Placement module provides a unique opportunity for students to gain much sought after work experience in the context of a recognized name brand in positions available to SHMS graduates on a preferential basis. The work placement can become the stepping-stone for a further career with the brand, depending the student’s performance during the work placement, and thus potentially lead to developing a career within the organization.

Spa & Wellness Management

  • Current Trends in Hotels, Resorts & Spas
    • Wellness and spa products are complex and very dynamic in present times. The industry has evolved, adapted and changed dramatically over the past two decades as a reaction to forces driving change in the external environment.

      A direct link exists between the forces driving change – the trends – and the organizational strategy. Critical Thinking is applied to adjust the organizational strategy to the forces and to formulate action plans, which cover both the short term and the medium term. The question investigated in the module is: how is the spa and wellness industry using the trend to add value, maximise revenue and increase profit? The purpose of this module therefore is to critically analyse current trends within the spa and wellness industry, in order to position the organisation in the market with the most effect on profitability.
  • Spa Finance & Yield Management
    • Spa & Wellness revenue management is an increasingly vital function and involves a coordinated effort across the organization. Specific skills for enhancing revenue and profit are taught through the in-depth understanding of the on-campus Spa and strengthened with applied state-of-the art simulation software.
  • Hotel, Resort & Spa Operations Management (Lab)
    • In this core module students will operate and manage a spa and wellness outlet on campus. Based on their experience of managing and evaluating the operations, teams of students will design, develop and justify their own on-wellness concept.

      Within their operational activities, they will learn principles of management, wellness, human resources management, resource management, marketing management, revenue management and business psychology principles, all of which are going to be specifically applied to the requirements of their day-to-day operations.
  • Hotel, Resort & Spa Business Project
    • This capstone module enables students to create a comprehensive and detailed business plan. A successful spa & wellness business idea is one that survives within the market environment into which it is introduced. The risk of failure causes serious financial and personal impact on the entrepreneurial endeavors.

      Business planning and analysis helps in selecting those ideas with the highest likelihood of success. In this course students learn evaluation techniques for determining the spa & wellness business feasibility of a new idea, methods of performing a market analysis and sales estimates with special focus on spotting market trends and opportunities.

      Students will appreciate the business plan as an organizational and personal change agent as well as a sales document. Students learn the details associated with starting a functional new business by creating a business plan for a new spa & wellness concept.
  • Independent Business Project Work Placement
    • The MIB Programme facilitates the acquisition of all relevant industry required skills, which a future staff member brings along, if he or she is geared towards career development within the organization.

      The Work Placement module provides a unique opportunity for students to gain much sought after work experience in the context of a recognized name brand in positions available to SHMS graduates on a preferential basis. The work placement can become the stepping-stone for a further career with the brand, depending the student’s performance during the work placement, and thus potentially lead to developing a career within the organization.

Banquets & Events Management

  • Current Trends in Hotels, Resorts & Events
    • Events are complex and very dynamic in present times. The industry has evolved, adapted and changed dramatically over the past two decades as a reaction to forces driving change in the external environment.

      A direct link exists between the forces driving change – the trends – and the organizational strategy. Critical Thinking is applied to adjust the organizational strategy to the forces and to formulate action plans, which cover both the short term and the medium term. The question investigated in the module is: how is the Events industry using the trend to add value, maximise revenue and increase profit? The purpose of this module therefore is to critically analyse current trends within the events industry, in order to position the organisation in the market with the most effect on profitability.
  • Events Finance & Yield Management
    • Events revenue management is an increasingly vital function and involves a coordinated effort across the organization. Specific skills for enhancing revenue and profit are taught through the in-depth understanding of on-campus Events and strengthened with applied state-of-the art simulation software.
  • Hotel, Resort & Restaurant Events Management (Lab)
    • In this core module students will plan and manage events on campus. Based on their experience of managing and evaluating the events, teams of students will design, develop and justify their own on-campus events.

      Within their operational activities, they will learn principles of planning, logistics, human resources management, resource management, marketing management, revenue management and business psychology principles, all of which are going to be specifically applied to the requirements of their event operations.
  • Hotel, Resort & Restaurant Events Project
    • This capstone module enables students to create a comprehensive and detailed business plan. A successful events business idea is one that survives within the market environment into which it is introduced. The risk of failure causes serious financial and personal impact on the entrepreneurial endeavors.

      Business planning and analysis helps in selecting those ideas with the highest likelihood of success. In this course students learn evaluation techniques for determining the events business feasibility of a new idea, methods of performing a market analysis and sales estimates with special focus on spotting market trends and opportunities.

      Students will appreciate the business plan as an organizational and personal change agent as well as a sales document. Students learn the details associated with starting a functional new business by creating a business plan for a new events concept.
  • Independent Business Project Work Placement
    • The MIB Programme facilitates the acquisition of all relevant industry required skills, which a future staff member brings along, if he or she is geared towards career development within the organization.

      The Work Placement module provides a unique opportunity for students to gain much sought after work experience in the context of a recognized name brand in positions available to SHMS graduates on a preferential basis. The work placement can become the stepping-stone for a further career with the brand, depending the student’s performance during the work placement, and thus potentially lead to developing a career within the organization.
 

As of September 2019

Master of International Business in Hotel, Resort & Wellness Management

The first year of this programme (MIB 1) is also available as an independent Postgraduate Diploma

Building on the knowledge acquired during the first year of the programme (Postgraduate Diploma), students will continue to develop their skills and understanding. This industry-accredited Master degree provides students with an intensive semester of practicing managerial and leadership skills required by the industry for tomorrow’s executives. Theory modules guide the students towards a deep understanding of the fundamentals of classic business theory and the critical thinking skills needed to question, re-design and find solutions.

Responding to the relevant drivers of change in today’s market, students analyse opportunities and threats and develop strategies pertaining to the global industry workforce, consumer behaviour, financial decision making and marketing. Equipped with sound business principles, students then design their own Food & Beverage business, social and MICE events and wellness-related promotional activities.

Through its wide range of real-life outlets, covering both Food & Beverage and Wellness, the SHMS Leysin campus provides unique opportunities to practice the much-coveted managerial skills and leadership styles.

Semester (5 months) – Leysin campus

Internship (4-6 months)

Hotel, Resort and Wellness Management

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

Master of International Business in Hotel, Resort and Wellness Management

Year 1

Hotel, Resort & Wellness Management

Semester 

  • Resort Management
  • Swiss Hospitality Excellence
  • Strategies for Leadership
  • Managing Cultural Diversity
  • Consumer Intelligence & Value Creation
  • Hospitality Sales & Marketing
  • Sustainability Business Models
  • Global Hospitality Trends
  • Financial Decision Making
  • Resort, Restaurant and Spa Operations (Labs)
  • Business Design for Hotels, Resorts and Wellness
  • Language (level elective)

 

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.‒

Final Award
Master of International Business in Hotel, Resort and Wellness Management

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