Year 1: Swiss Diploma in Hotel Operations Management

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Food & Beverage and Rooms Division Management

The food and beverage department is often considered the signature and highest profile department in a five-star hotel. Top-quality food combined with professional service standards give guests a lasting perception of the hotel.

In order to effectively organize and control the food and beverage department, a future general manager needs to have an understanding of all aspects of food and beverage: production, service and management. This can only be achieved through real-life, hands-on experience.

A major profit center for a hotel is the rooms division with its success directly linked to guest satisfaction. The program focuses on the provision of both quality service and effective management techniques to maximize the guest experience from check-in to check-out.

 

Term 1 (11 weeks)

  • Accounting Principles
    • Reviews mathematical principles as well as accounting and other hotel industry related topics that have a direct or indirect link with calculations. In addition, it introduces accounting and business terminology.
  • Food & Beverage Service Theory and Practical
    • Exposes students to restaurant service operations, including fine dining and informal service within hotels and restaurants. It also introduces students to systems of cost control and cash management.
  • Food Production Theory and Food Safety
    • Introduces the principles of basic management of a small kitchen and their application in international kitchen operations. Emphasis is placed on kitchen organization, controls, safe food handling, menu knowledge, cost and menu planning.
  • Introduction to the Hospitality Industry
    • Provides students with an introduction to the lodging and food service industry, while emphasizing its dynamic and ever changing nature. In addition it introduces the role and function of all major hotel departments along with the basic management principles involved.
  • World Cultures and Customs
    • Gives students a global perspective by examining cultural regions of the world, through analysis of geography, economics, history, religion, philosophy, value systems, and cultural factors such as language, art and music.
  • Introduction to College Studies
    • Analysis of good study and listening habits, the library, counseling services, and the objectives and philosophy of Hotel Institute Montreux.
  • French, German or Spanish
    • As the school is situated in French-speaking Switzerland and internships will primarily take place in either the French or German-speaking parts of the country, students will be assigned to French or German language modules.
    • Spanish is also available as an option for students who have been exempted from either French or German language modules.

 

Term 2 (11 weeks)

  • Food and Beverage Management
    • Emphasis is placed on the cost control cycle, menu planning, food and beverage sales and marketing promotion and includes a practical menu management exercise.
  • Bar and Beverage Management
    • Introduces the management theory necessary to control a beverage operation. Emphasis is placed on controlling beverage operations and product knowledge, combined with social skills, customer relations, bar planning and the legal aspects of beverage operation.
  • Composition and Research Methods
    • The course examines the basic writing tasks of summarizing, informing, directing, and arguing/persuading. Specifically, the course prepares students to write papers across the curriculum utilizing description, process, cause and effect, and argument. The use of the APA (American Psychological Association) referencing system is addressed. Business memoranda, letters, curriculum vitae, cover letter (letter of motivation) and hotel fact sheets and brochures are also covered.
  • Communications
    • Explores various channels of business communication and provides a framework within which to practice the communication skills required, including basic public speaking practice.
  • Computer Applications
    • Introduces the student to the role of information technology in the hospitality industry and to the use of computers as office tools.
  • Principles of Microeconomics
    • Examines general microeconomic theory with an emphasis on supply and demand, opportunity cost, consumer choice, the firm, the market structure(s) and regulation, allocation of resources, capital, interest, profit, labor unions, income analysis, energy, natural resource economics and public policy.
  • French, German or Spanish
    • As the school is situated in French-speaking Switzerland and internships will primarily take place in either the French or German-speaking parts of the country, students will be assigned to French or German language modules.
    • Spanish is also available as an option for students who have been exempted from either French or German language modules.

 

Term 3 (11 weeks)

  • Front Office Management and Operations
    • Examines the central role played by the front office in the success of a hotel. It traces the guest cycle from reservations to departure, evaluating front office functions, examining the relationship between departments, the use of technology, including the property management system Opera, the importance of guest security, and the key element of service in the guest’s experience.
  • Housekeeping Management
    • Presents the management principles and applied techniques required in today’s lodging and institutional housekeeping departments. Emphasis is placed on techniques of quality assurance, cost control and staff productivity.
  • Human Resource Management
    • Gives an introduction to the elements of human resource management in the hospitality industry. Focus is on the managerial functions of recruiting, selection, staffing, employee evaluation, discipline, retention and ethics.
  • Principles of Macroeconomics
    • Examines general macroeconomic theory with an emphasis on government spending and taxation, national income accounting, economic fluctuations, fiscal policy, monetary policy, the banking system, economic stabilization, international trade, economic growth and comparative economic systems.
  • Hospitality Sales and Marketing
    • Gives students an in-depth understanding of how to maintain a profitable level of business by utilizing the functions of sales, marketing, advertising and promotions.
  • French, German or Spanish
    • As the school is situated in French-speaking Switzerland and internships will primarily take place in either the French or German-speaking parts of the country, students will be assigned to French or German language modules.
    • Spanish is also available as an option for students who have been exempted from either French or German language modules.

 

Internship (4-6 months)

  • Practical Experience
     
    • Paid internship in the hospitality industry in Switzerland or worldwide
    • Minimum monthly gross salary in Switzerland: CHF 2,172.‒

Success Story

Your Career

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Call me Back

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A member of our admissions team will call you back and will be pleased to answer your questions.

Meet a Representative

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Learn more about our school from our team in your country.

University Partner

  • Northwood

Industry Endorsement

  • Hublot
  • Banque Edmond de Rothschild
  • Montreux Jazz Festival
  • Four Seasons Hotels and Resorts

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