Postgraduate Diploma / MIB 1

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Postgraduate Diploma: An overview

The  Postgraduate Diploma (essentially the first year of the Master of International Business in Hotel and Resort Management) is ideal for students with an undergraduate degree outside of the hospitality field looking to change careers or use it as a pathway into joining a Hospitality master's programme. Discover an overview of the Postgraduate Diploma in International Hotel Operations Management / Hotel and International Events Management below.

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Entry Requirements Dates & Deadlines
   
Application Procedure Fees

Postgraduate Diploma / MIB 1

The Postgraduate Diploma is essentially the first year of the Master of International Business in Hotel and Resort Management programme. Students entering the Postgraduate Programme typically hold an undergraduate degree in studies unrelated to the field of hospitality and wish to change their career path, drawn by the exciting career opportunities that the global hospitality industry has to offer. This course also acts as a pathway into the MIB in Hotel and Resort Management or the MSc in International Hospitality Management.

Swiss Hotel Management School is uniquely qualified to equip these students with the know-how required by the hospitality industry to become the most sought-after interns and employees. Students who complete the Hotel Operations pathway benefit from a substantial number of weekly real-life, on-the-job experiences in the many F&B outlets and simulation situations on campus. Practice plus theory are the key components of learning.

Students in the Hotel & Events Management pathway opt for a more theory-driven approach, as they typically already have some work experience and degrees. Sharing the same Core and Support Modules with their Operations colleagues, the focus of the pathway is on Events organisation, with a social and MICE event as the highlight of the semester.

 

Semester 1 (5 months) – Leysin campus

Internship (4-6 months)

International Hotel Operations Management
or
International Hotel & Events Management

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

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

 

Option 1

International Hotel Operations Management

Semester 1

 

  • Food & Beverage Management
    • This module gives an overview over the tasks, duties and responsibilities of the Food & Beverage Manager position, which is one of the realistic career goals for postgraduate students entering the hospitality field for the first time.
  • Service Practice & Studies
    • Every other week, students work 1 full day in service in one of the Food & Beverage outlets, under the guidance of the outlet supervisors. This could be in the buffet-style cafeterias, where breakfast, lunch and dinner is served or in the fine dining restaurant, where the service style is personalized. This module prepares students to do things as they should be done and shine during their internship, for their professionalism, their work speed and their service attitude.
  • Culinary Practice & Studies
    • Every other week, students work 1 full day in the kitchen environment of one of the Food & Beverage outlets on campus. This could be the main kitchen, the fine dining restaurant or the concept lab kitchen. Students understand the work process of creating beautifully plated meals or a full buffet, how a kitchen space is organized and who is involved in food preparation. This is especially important for students wishing to open their own restaurants later.
  • Wine & Champagne Studies
    • Global wine and champagne production and consumption is reaching record levels worldwide. A well-designed wine menu can make a major contribution to a food outlet’s profitability. With this module, students can make informed choices based on the knowledge they have gained on the characteristics of different wines from different parts of the world and how to pair wine with food. Theory and wine tastings complement each other. Many students develop a real passion for wine and champagne culture and join the campus wine club to polish their expertise.
  • Events Management Practice & Studies
    • Many students ultimately make their career in banquet and events. For ten weeks, students plan and organize the perfect event under the guidance of their Events Management professor, working in different positions and functions. The night of the event is always a highlight of the program and the level of professionalism the students are reaching is impressive, especially taking into consideration that at the start of the program, students have never before worked in banquet and events.
  • Hotel Cost Control
    • While revenue management focuses on maximizing the inflow of cash, the main area of responsibility of a manager in any of the operations departments is to keep departmental cost under control without putting quality, employee wellbeing and the promise to the customer in danger. The module prepares students for their future role as operations manager and executive, for which cost control is considered central to performance evaluation. 
  • Revenue Management
    • The sales of rooms is the biggest contribution to a hotel’s revenue. Students learn the thinking process behind how to sell “the right room to the right customer at the right time at the right price”. Students also explore how the principles of revenue management can be applied to other areas in a hotel and resort to maximize revenue. 
  • Front Office & Back Office Systems
    • One of the areas that makes a job in hospitality so specific is the systems that are used at the front desk, in restaurant services and outlets, the spa and in retail shops on property to register rooms and spa bookings, check guests in and out, take food orders and process sales transactions. Students learn to utilize a wide range of systems and become familiar with the basic data entry and extraction process on campus so that they are ready for the technology they encounter at the place of internship and later in their career.
  • Human Resource Management
    • To perform at a high level and little time to prepare and organize, good team work is a key to success. From the rich theory of HR, relevant topics related to team work and people management are studied deeper and connections to real life situations in the work place are made, so that students can focus on how to achieve high team performance during their practice hours and their team-based coursework. As future managers, students will be able to draw from their on-campus experiences in HR management. 
  • Professional Career Development
    • In order to apply for internship positions and prepare for IRF, the International Recruitment Fair, for which Swiss Education Group is famous, students learn how to design the perfect résumé/CV under the guidance of a career coach. This module is complementary to HR Management because it shows students clearly, what hospitality recruiters are looking for and how a candidate can present himself/herself during the interview. Interview skills are practiced one on one in individual sessions with the student’s career coach.
  • Business Market Research
    • The service economy relies on particular research methods and techniques in order to cope with the intangibility of services and an inherent customer focus.  Understanding consumers’ wants and needs as well as satisfaction levels is still an area that lacks research. Graduates with research skills and the ability to investigate consumer preferences are in great demand by the industry. This module aims to develop the research and reporting skills of students. The module will encourage skills in the systematic design, collection, analysis and reporting of data and findings relevant to a specific marketing situation facing a company.
  • Rooms Division Management Practice & Studies
    • This module gives an overview of the tasks and responsibilities of the Rooms Division Manager position and how the work processes at the front office, housekeeping, concierge desk and guest relations desk are interlinked. Students look at the rooms departments both from a managerial and a guest point of view and learn what it takes to deliver flawless service according to the standards of today’s luxury hospitality brands.  
  • Housekeeping Management Practice & Studies
    • Internships in the housekeeping department are popular options as a first experience in luxury hospitality. With this module, students are instructed in the various housekeeping jobs and learn to manage the main responsibility of a housekeeping supervisor, which is to deliver quality at the highest level. The campus with its rooms and public areas serves as a practising ground because timing and speed, planning and organizing, are crucial to getting the job done with the resources available in hotels and resorts.
  • 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.

 

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 2,212.‒

Final Award
Swiss Postgraduate Diploma in International Hotel Operations Management

 

 

Option 2

International Hotel & Events Management

Semester 1

 

  • Food & Beverage Management
    • This module aims to synthesise the key food and beverage management disciplines within one capstone project by incorporating marketing, menu design, facilities design, layout, and equipment. The module also introduces human resources management within culinary operations. Students also explore current trends in food and beverage concepts and systems, as well as basics of effective cost control.
  • Wine & Bar Management
    • Global wine and champagne production and consumption is reaching record levels worldwide. A well-designed wine menu can contribute to a food outlet’s profitability. With this module, students learn about the characteristics of wines from different parts of the world. They explore both the classics that belong to a beverage menu, as well as the new trends that generate differentiation from competitors. Theory and tastings complement each other. Many students develop a real passion for wine and champagne culture and join the campus wine club to polish their expertise.
  • Event Management
    • This module take a look at the different operational stages of an event, from planning to monitoring and evaluation. Students learn key planning concepts and processes that can be applied to different events and different sectors.
  • Marketing Management for Hospitality
    • This module explores the phenomenal global growth of consumption and the role of marketing, and specifically promotion, in relation to this. Students learn to identify links between the strategic marketing process and marketing roles within global competitive business environments. Students gain knowledge about the planning process specifically related to service industry marketing. Through the use of ‘real world’ case studies and guest lectures, students gain market research and analytic skills. 
  • Front Office and Back Office Systems
    • A variety of systems are used at the front desk, in restaurant services and outlets, the spa and in retail shops, to register rooms and spa bookings, check guests in and out, take food orders and process sales transactions. In this module, students learn to utilise a wide range of systems and become familiar with the basic data entry and extraction process on campus so that they are ready for the technology they encounter during their internship and later in their career.
  • Human Resource Management
    • To perform at a high level, with little time to prepare and organise, good teamwork is key to success. From the rich theory of HR, students take a closer look at topics related to teamwork and people management and learn to connect the theory to real life situations in the workplace. Students focus on how to achieve high team performance during their practice hours and their team-based coursework. As future managers, students will be able to draw from their on-campus experiences in HR management.  
  • Professional Career Development
    • In order to apply for internship positions and prepare for IRF, the International Recruitment Forum, for which SEG is famous, students learn how to design the perfect resume under the guidance of a career coach. This module is complementary to HR Management because it shows students clearly, what hospitality recruiters are looking for and how to present oneself during an interview. Interview skills are practiced one-on-one in individual sessions with the career coach.
  • Business Market Research
    • Today’s hospitality graduates must be able to demonstrate research skills and the ability to investigate consumer preferences. The module trains students in systematic collection, analysis, and reporting of data, and the techniques used to draw conclusions.
  • Rooms Division Management
    • This module gives an overview of the tasks and responsibilities of the position of Rooms Division Manager and how the processes at the front office, housekeeping, concierge desk, and guest relations desk are interlinked. Students look at the rooms departments both from a managerial and a guest’s point of view, and learn what it takes to deliver flawless service according to the standards of today’s luxury hospitality brands.
  • Feasibility & Business Planning
    • To come up with a business idea is relatively easy but it takes determination and systematic thinking to study and research, if it is actually feasible to turn the idea into reality. Conducting feasibility studies is the skill that students acquire in this module, which could lead to a career in business project development and pre-openings.
  • Languages (French, German, Spanish or Mandarin)
    • The module places a strong emphasis on communication skills to enhance students’ employability within the international service sector.

      This module is for students with prior language training corresponding to the European Language Portfolio at level A2/B1 (independent user)with a minimum of 120 hours of prior language training, or on successful completion of Level II.

  • Internship
    • The professional internship is intended to provide a learning opportunity for students to apply the 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 organisation; and to refine and reassess their own career goals as a result of the experience.

Final Award
Swiss Postgraduate Diploma in International Hotel & Events Management


Graduates who complete a PGD programme and an internship will be eligible to progress to the the MSc in International Hospitality Management or the MIB in Hotel, Resort and Wellness Management programmes.

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