Master of International Business in Hotel, Resort & Wellness Management

Unlock a world of opportunities

Master of International Business: An overview

Discover an overview of the Master of International Business in Hotel, Resort & Wellness 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 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 of International Business in Hotel, Resort & Wellness Management

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.

Discover two of our recent Concept Labs run by MIB2 students, as part of the Resort, Restaurant and Spa Operations (Labs) module

Semester 1 (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 1

 

  • Resort Management
    • The so called “giants” in the hospitality industry are trailblazers, operating within a multi business unit eco-system. What does it take to streamline the logistics of lodging, food and beverage, entertainment, retail and transportation into a seamless experience for customers of every age and provenance? This pioneering module provides answers and prepares students to become valuable assets for the increasingly adapted business model of tomorrow.
  • Swiss Hospitality Excellence
    • What makes Swiss-made hoteliers world-famous and so successful? What are the Swiss principles of excellence that can be acquired to replicate high performance and a competitive advantage? This professional development module explains the 15 success factors that have emerged from Switzerland’s historic context, which fit into the five principles of immaculate precision, discreet discipline, dependable quality, practical innovation, and professional leadership. Parallels with the success factors of team work and a personalized strengths profile allow students to design a realistic career path for themselves and most importantly, enable students to deliver a truthful, evidence-based sales pitch during interviews.   
  • Strategies for Leadership
    • In order to become an effective manager, the one who plans, organizes, checks for results and takes action for continuous improvement, it is important to think consciously about the leadership style that makes high performance happen in a team.  Adopting the most appropriate style for every situation, makes it possible for managers to establish rapport, trust and respect, engage their team members and build good working relationships. The effects of an inappropriate style need to be equally understood, since they may lead to employees becoming disengaged or demotivated or create missing alignment with an organization’s vision and values.  
  • Managing Cultural Diversity
    • The workplace has become multi-cultural and teams are increasingly operating in a virtual environment across the globe. In order to avoid misunderstandings, conflicts and value destruction, it is crucial to understand the ongoing research into the management of cultural diversity. This module pushes scholarly insight further into the reality of the work space by investigating to what degree the cultural background of a manager is compatible with an executive position abroad and what measures need to be taken to prevent hazards and pitfalls. The module has a high relevance for the evaluation of career moves and the impact on a record of managerial success.
  • Consumer Intelligence & Value Creation
    • What do consumers and buyers want to purchase and how much are they willing to pay for what we offer? Who is buying and who are our customers? What represents luxury in hospitality? These questions are at the core of today’s dynamic hospitality environment. With this module, students learn the scientific methods that enable them to find correct answers for themselves and their organization. Classic business theory models are utilized to make sense of the competitive environment and develop strategies to protect, maximize and grow a business in today’s complex business environment, impacted by ever growing forces of change.
  • Hospitality Sales & Marketing
    • Sales and Marketing are two areas in which many students find exciting positions once they move away from operations departments. This module deepens students’ understanding of what it means to formulate the value proposition, create promotions and advertise through channels that reach the intended target market. Marketing techniques are then applied to boost sales during the operations week in the Campus outlets, for which students are responsible. 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 energize 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
  • Sustainability Business Models
    • This module considers key theories of sustainability by which practices within the industry can be rendered sustainable. The module will explore the environmental and social impact of operations from community engagement, treating people fairly, responsible marketing, supply chain management, energy and waste management, fair trade, farming & fishing, to ethical sourcing.
  • Global Hospitality Trends
    • The module builds further on the understanding of value and what value is to consumers. The questions investigated in the module are: what exactly is a trend? How does the hospitality industry leverage on trends to add value, maximize revenue and increase profit? The purpose of this module therefore is to distinguish the rich terminology around trends, make students aware of the vibrant palette of ideas, with which brands continue to capture attention and dazzle their customers and to critically evaluate trends for their potential to generate return on investment.
    Financial Decision Making
    • “Do the right thing” is the manager’s mantra according to established business theory, especially relevant in the context of financial decision making. Students are presented real-life options a manager faces when operating a hotel and through a management simulation, the process of decision making is practised over and over. The simulation software utilized in this module clearly shows the positive or negative effect of the decision that has been taken – this allows students to practice in a safe environment, and draw conclusions from their own experience, conclusions they will not forget. The finance professor acts as coach and advisor, guiding students to see the link between decision taking and the effect on the three main financial statements, the P&L, the Cash Flow Statement and the Balance Sheet, which students can handle with ease towards the end of the course.
  • Resort, Restaurant and Spa Operations (Labs)
    • What employers most require is a managerial experience. During the interview process, recruiters must find out if a candidate can deal with people, the teams, customers, colleagues, managers, owners, that present the key stakeholders in hospitality. At a young age, it is difficult to answer with a strong “yes”, for years of managerial working experience has not been built yet. The campus’s very unique learning outlets provide students with the opportunity to declare: “yes, I have done it, I can do it”. “The jobs in a restaurant and spa environment? I have done both. Managing other people? Yes, it is hard, but I have done it and I am now quite good at it. Stress management? I can handle it. Going the extra mile? For my team and me, this is normal. Taking ownership of a business? Yes, I did it and I now understand what taking responsibility Swiss-style means”. Students operate both in a dynamic Food & Beverage outlet, creating and running their own concept, and in the calm of a Spa environment, where the customer relationship is managed entirely differently and for which a wellness week is planned, organized and held as a component of events management. Outlet managers accompany the students along the path of implementation and operating, providing relevant input and rich feedback. The Labs are where students blossom in a real-life environment, bring their strengths to the forefront, practice leadership and a wide range of skills, for which they will be noticed by future employers. 
  • Business Design for Hotels, Resorts and Wellness
    • Many Master students plan to open their own business and this capstone module enables students to create a comprehensive and detailed business plan. A successful start-up is one that survives within the market environment into which it is introduced. The risk of failure causes a serious financial and personal impact on entrepreneurial endeavours. This module teaches the rigorous fact-finding and analysis process, step by step, which serves to evaluate if a business idea is viable or not. Ultimately, it is in this theory module that the highest level of critical thinking is attained most frequently; it is the module that requires above-average effort in terms of the number of study and research hours spent outside of the classroom. It is through this module that true mastery of business expertise is attained - therefore all the more rewarding. 
  • Language (level elective)
    • These modules at different levels are aimed at students being total beginners in languages at European Language portfolio level A1 to students with prior language training, corresponding to the European Language Portfolio at level A2/B1 (independent user). The units place strong emphasis on communicational skills to facilitate student’s job/internship opportunities, daily life and working in a hospitality environment.

 

Work Placement (4-6 months)

  • Practical Experience
    • 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 Swiss Education Group graduates on a preferential basis. The work placement can become the stepping-stone for a further career with the brand, depending on the student’s performance during the work placement, and thus potentially lead to developing a career within the organization.

      Paid internship in a hotel or restaurant in Switzerland or worldwide

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

 

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

Top