Higher Diploma Programme Guide - Updated February 2021 - Swiss Hotel ...
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International Hospitality Management
International Hospitality and Events Management
International Hospitality and Design Management
Higher Diploma
Programme Guide
Updated February 2021
SHMS IHTTI
Caux Palace | CH-1824 Caux | Switzerland
T +41 21 962 9555 | F +41 21 962 99 75
www.ihtti.com | www.shms.comWelcome
Herewith the Programme Guide for the current semester, a document with relevant
information about your academic studies here at SHMS IHTTI.
Studying at SHMS IHTTI means you are ‘checking into’ the hospitality industry, one of
the world’s most dynamic industries, which continues to grow year after year, providing
a vast array of jobs for suitably qualified professionals. With intensive training and
internship experience, graduates of the SHMS IHTTI are perfectly placed for career
success and the alumni are a testament to the quality of the programmes.
We are passionate about international hospitality management. Our institute of hospitality
is dedicated to teaching the world-famous Swiss traditions to tomorrow’s industry
leaders. Students follow an exciting curriculum comprising of academic and practical
elements, expertise and languages. Each subject provides knowledge and skills critical
to students’ future career in the hospitality industry.
I look forward to serving as your Academic Director and make this semester a
successful one, for all students and staff, here at SHMS IHTTI.
Dominic Szambowski
Academic Director
2
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021Contents
1. Who is who on your programme? 4
2. Academic Programmes 5
3. Module Descriptions 7
4. Languages 26
5. Academic Achievement Award 30
6. Study Advisors 31
7. Academic Assessment 31
8. Academic Examinations and Referrals 34
9. Academic Discipline 38
10. Attendance Policy 40
11. SHT & PDP 42
3
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 20211. Who’s who on your programme?
Your Programme Leader and Managers
Mr. Simon Thompson – BA1 Programme Manager
Mr Connor Lamb – BA2 Programme Manager
Ms Theresa von Wielligh - BAHD 3&4 Programme Manager
Mr Roel Brinkman BAH 3&4 Programme Manager
Mr Xavier Willain BAH 3&4 Programme Manager
Module Managers
In most instances, your first point of contact should be your Module Manager who is
responsible for ensuring the quality and development of the module. Thus, if you have a
problem with the module, or wish to discuss elements such as teaching and
assessment, you should initially speak with the module leader:
Every member of the teaching team has a responsibility for maintaining and improving
the quality of the programme. However, the PMs have a particular responsibility in terms
of obtaining student feedback, which will be organised through the completion of module
evaluation questionnaires and regular Programme Committee meetings with the Master
course representatives. Having obtained your views, the team will evaluate the results
and discuss ways of capitalising on strengths and remedying problems.
In other cases, the leadership team is available to you who is there to give you confidential
help and advice on a range of issues, both academic and personal. Please contact your
Programme Manager for an appointment in these cases.
4
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 20212. Academic Programmes
SHMS IHTTI BA Programme
YEAR 1 CREDITS HOURS
FB 101 F&B Production & Service Theory 6 60
FB 102 F&B Service Practice 6 60
FB 103 F&B Production Practice 6 60
FB 104 F&B Management 6 60
FB 105 FBB Experience and Interior Design 6 60
FB 106 Wine & Bar 6 60
HS 101 Hospitality Studies 6 60
AC 101 Accounting Principles 6 60
IS 101 Academic Communications 6 60
CO 101 Personal Development 6 60
BT 101 Art of Employability 6 60
LF/LG/
LS 201 French/German – Level Elective 6 60
IN 201 Internship I 15 150
YEAR 2 Swiss Diploma in Hotel Operations Management CREDITS HOURS
AC201 Financial Accounting 6 60
RM201 Yield & Revenue Management 6 60
CO201 Managerial Communication 6 60
RD201 Housekeeping Management 6 60
RD203 FORD and Concierge Services 6 60
RD204 Hotel Information Systems 6 60
MK 201 Marketing and Branding 6 60
EV 201 Events Management 6 60
EV202 Events Operations Management 6 60
ID201 FADM & Interior Design II 6 60
LF/LG
LS 202 French/German – Level Elective 6 60
IN 202 Internship II 15 60
YEAR 3 Higher Diploma in Hospitality Management CREDITS HOURS
MG301 Strategies for Yield Management 6 60
MG302 Human Resources Management 6 60
MK301 Marketing Management for the Service Industry 6 60
CO301 Independent Research Project 6 60
AC301 Managerial Accounting 6 60
EV301 MICE Markets 6 60
HM301 Management Projects 6 60
HM302 Intercultural Communication 6 60
HM303 Facilities Design & Management 6 60
AC302 Hospitality Economics 6 60
LF/LG/
LS 201 French/German/Spanish – Level Elective 6 60
5
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021YEAR 3 Higher Diploma in Hospitality & Events Management CREDITS HOURS
MG301 Strategies for Yield Management 6 60
MG302 Human Resources Management 6 60
MK301 Marketing Management for the Service Industry 6 60
CO301 Independent Research Project 6 60
AC301 Managerial Accounting 6 60
EV301 MICE Markets 6 60
EV302 Logistics & Supply for Events 6 60
EV303 Event Project Planning 6 60
EV304 Event Project Management 6 60
AC302 Hospitality Economics 6 60
LF/LG/
LS 201 French/German/Spanish – Level Elective 6 60
YEAR 3 Higher Diploma in Hospitality & Design Management CREDITS HOURS
ID303 F&B Outlet Design 6 60
HM301 Human Resources Management 6 60
MK301 Marketing Management for the Service Industry 6 60
ML301 Retail Management of Luxury Brands 6 60
AC301 Managerial Accounting 6 60
ML302 Product and Brand Development 6 60
ID301 Interior Design III 6 60
EV302 Logistics and Supply for the Events Industry 6 60
IS301 AutoCAD 6 60
ID302 Hospitality Facilities Management and Design 6 60
LF/LG/
LS 201 French/German/Spanish – Level Elective 6 60
BA (Hons) International Hospitality Management (BAH) CREDITS HOURS
Contemporary Trends 20 200
Strategic Management 20 200
Leadership Across Cultures 20 200
Food & Beverage Development 10 100
Human Resource Mgt. & Bus. Strategy 10 100
International Resort & Spa Management 10 100
Independent Study / IBP 30 300
BA (Hons) International Hospitality & Events Management (BAHE) CREDITS HOURS
Contemporary Trends 20 200
Strategic Management 20 200
Leadership Across Cultures 20 200
Sustainable Events Management 10 100
PR & E-Marketing 10 100
International Resort & Spa Management 10 100
Independent Study / IBP 30 300
6
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021BA (Hons) International Hospitality & Design Management (BAHD) CREDITS HOURS
HRM and Business Strategy 20 200
Delivering Added Value 10 100
Project Management 20 200
Small Business Development and Entrepreneurship 20 200
Consumer Intelligence Management 10 100
Innovation in Design and Technology 10 100
Independent Study / IBP 30 300
Total Credits up to the Swiss Diploma: 174 2 years of study
Total Credits up to the Swiss Higher Diploma: 240 2.5 years of study
Total Credits up to the BA (hons) degree: 360* 3 years of study**
* 1 UKSF Credit equals 0.5 ECT.
* Full bachelor programme of 360 UKSF credits equivalates to 180 ECTs.
** 120 UK / 60 ECTs is equivalent to one-year full-time study.
3. Module Descriptions
Year 1 SHMS IHTTI Swiss Diploma in F&B Management
Food & Beverage Production and Service Theory
This module is designed to provide students with the theoretical underpinning for the
concurrent practical application in the modules: Food & Beverage Production Practice
and Food & Beverage Service Practice. This module embraces the principles and
techniques required for professional execution of food and beverage production in
tandem with food and beverage service.
Food & Beverage Service Practice
This module is designed to enable students to relate the theory and apply the practical
understanding of service knowledge into both the fine-dinning and buffet style food and
beverage outlets here at SHMS IHTTI. Students learn and practice the module alongside
the module Food & Service Practice. The service styles provide the simulation of what
will be expected during employment in the food and beverage industry.
Food & Beverage Production Practice
These modules are designed to enable students to practically apply the relevant
knowledge and understanding acquired in the module Food & Beverage Production and
Service Theory. Students learn and practice the application of the previously acquired
theoretical input while working in the various food and beverage outlets of SHMS IHTTI.
7
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021The style of service varies from basic to five-star level, providing the simulation of what
will be expected during employment in the food and beverage industry.
Food & Beverage Management
This module aims to provide a knowledge and understanding of the management of food
and beverage operations, incorporating the history of the food service industry, the
composition of the sector, marketing, cost control, menu design, facilities design, layout
and equipment. The module also introduces the important element of human resources
management within food and beverage operations.
Food & Beverage Experience & Interior Design
This module aims to provide knowledge and understanding of the development of
major design styles, as well as fundamental design principles and - elements. The
module will also usher the students into the value of design in relation to food and
beverage outlet operations. It will enhance the skills and knowledge of the students to
add value to customer experience and expectations in the Food & Beverage industry,
through the application of the principles of design to restaurant design.
Wine & Bar
This module aims to provide students with an introductory knowledge and understanding
of alcohols (wine, beer, spirits, liqueurs) and their production. Theoretical aspects
including the materials used in the industry (distiller, refractometer etc.) are addressed.
In addition, students are given the opportunity to experience beverages through tasting
sessions.
Hospitality Studies
This module aims to provide the foundation for future modules in hospitality. In order to
study hospitality, it is essential that students are able to identify and understand the links
that exist between the hospitality and tourism industries and distinguish between the
various concepts and definitions relating to the subject area. While the term hospitality is
a frequently used title for different sectors of the hotel and catering industry, it can also
be expanded to cover many products and services relating to the provision of tourist
facilities.
Accounting Principles
This module is designed to teach students the fundamentals of financial accounting with
an emphasis on hospitality industry examples. It serves as an introduction to the
industry's financial operating requirements providing students with industry-driven
competencies.
8
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021Academic Communications
This module aims to provide students with a sound understanding and knowledge of an
effective and linear process of research writing and presentation skills to guarantee
business success, using effective document formatting and presentation tools like Excel,
Word and PowerPoint, encouraged students to develop skills in planning, designing and
delivering presentations using in-built templates and their own designs The module also
incorporates the concept of website designing as a credible presentation and marketing
vehicle.
Personal Development
Professional personal development and presentation skills are essential to students
intending to pursue careers in the service sector. This module addresses the primary
skills necessary in obtaining and holding a management position. This module constitutes
the cornerstone of personal development planning which is then developed throughout
the programme.
The Arts of Employability
This module aims to provide knowledge and understanding of the working environment,
specifically tailored to the world of hospitality. It introduces the importance of knowing
your industry and what employers look for in a potential employee. The module will
explore what employability is and how students can develop their skills, knowledge and
attitude to become more attractive to the job market.
Internship I
This module enables students to consolidate the theoretical knowledge and practical
skills acquired during term one of the diploma programme in a real-life working
environment. It provides students with the opportunity to observe and appraise the
interrelationship of theory and practice within a working environment preferably related
to food and beverage.
9
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021Year 2 SHMS IHTTI Swiss Diploma in Hotel Operations Management
Financial Accounting
This module is designed to take the student through the basics of financial data
collection, calculation (including various asset valuation techniques), organisation and
reporting. It provides an introduction to the corporate environment and operating
structures.
Yield & Revenue Management
What are the ways to increase the revenue of a property is the main question we will try to answer
through our sessions. Lectures on the concepts and tutorials on the tools and practices, with the
help of a simulation software, will help students have a better idea of the importance of the topic and
how it is applied in today hospitality.
Managerial Communication
This module aims to provide students with an appreciation of the theory and practical
implementation of concepts and developments in the field of Management, with particular emphasis
on Managerial communication within the hospitality industry. Students will have the opportunity to
develop the skills that are pertinent to internal and external business communication and the
concepts of Quality Management.
Housekeeping Management
This module is designed to enable students to develop an understanding of both the
principles of housekeeping management and the function of housekeeping operations,
and their application in today's hospitality industry. It also incorporates knowledge and
application of budget control, staff productivity and performance, as applied to
housekeeping, within an international hotel environment.
FORD and Concierge Services
This module aims to give students a 360 degrees’ overview of the front office department
of a hotel. The various aspects of front office management, including customer relations,
systems and personnel, which contribute to the effective supervision of this department
are analysed in depth. It is structured to allow students to develop their own versions of
the guest cycle and are encouraged to innovate the front desk activities through research
and group activities. This module is designed to transform the student’s perception of
exceeding customer service expectations. The corner stones of the module will help
build hospitality competencies in innovative solutions, building enduring relationships
and achieving excellence. It aims to develop world-class concierge service skills, along
10
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021with the required leadership and communication skills needed to succeed in concierge
and hospitality operations.
Hotel Information Systems
Hotel Information Systems focuses on two main purposes IT is used in Hotels today. The
first being technologies that enhance a hotels performance, whiles the second is what
happens behind the scenes in hotels enhancing a hotels efficiency. Technologies in this
sphere are numerous ranging from distribution, Customer Relationship Management, E-
marketing, websites, Revenue Management, Points of Sale, and Property Management
Systems (OPERA). The course aims to demonstrate the functions of this software and
how they are used in different categories of hotels. When concluding this course
students are able to identify, adapt and implement different types of technologies in the
hotel they would eventually be working at.
Marketing and Branding
This module is designed to introduce students to the principles of marketing by
addressing key aspects including the marketing mix, market segmentation,
differentiation and positioning. An emphasis is placed on examining how the various
elements of marketing are interlinked and how they add to an organization’s competitive
positioning and overall strategic aim. This is set in context with today’s demand for
contemporary online marketing & PR activities and its importance of storytelling and
branding in the hospitality industry. The module puts strong emphasis on new
technologies and looks beyond the traditional approach to marketing and the medias.
Events Management
By seeking to define 'events management' this module aims to identify the distinct nature
of the sector and locate it within the wider service industry. The evolution of a rich
diversity of events from community arts to mega and major events requires potential
managers to be aware of the scale and scope of those events so as to identify the
knowledge and skills necessary to work effectively within the industry. Furthermore, the
module aims to develop an understanding of the theory pertaining to MICE (Meetings,
Incentives, Conferences and Exhibitions).
Event Operations Management
Students will be introduced to the complexity of event operations and key components
of event planning and management. This module requires students to draw on theory
and previously acquired underpinning knowledge and skills of F&B and event
management to organise a complex event including the functions of marketing,
fundraising, human resources, financial control, quality assurance as well as F&B
aspects.
11
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021FADM & Interior Design II
This module aims to enable students to explore the essential elements in facility and interior design.
From acquisition, maintenance, quality systems, colours, styles and lighting to window and floor
coverings, textures and accessories there will be an emphasis on energy management and
application to current and future industry practice. Creating something that is not only aesthetically
appealing but also functional will increase the satisfaction during the guest cycle in hospitality,
leisure, and tourism sectors.
The Arts of Employability
This module aims to provide knowledge and understanding of the working environment,
specifically tailored to the world of hospitality. It introduces the importance of knowing
your industry and what employers look for in a potential employee. The module will
explore what employability is and how students can develop their skills, knowledge and
attitude to become more attractive to the job market.
Internship II
This module enables students to consolidate the theoretical knowledge and practical
skills acquired during term one of the diploma programme in a real-life working
environment. It provides students with the opportunity to observe and appraise the
interrelationship of theory and practice within a working environment preferably related
to Front Office, HR or Marketing.
Year 3 SHMS Higher Diploma in International Hospitality Management
Strategies for Yield Management
This module aims to provide the skills to make smart, strategic decisions about revenue
and managing occupancy, pricing and marketing. Hotel revenue management is an
increasingly vital function and involves a coordinated effort across the organization.
Hotels can increase revenue by balancing demand, reservation scheduling and variable
pricing. It is essentially selling the right room to the right person at the right time for the
right price.
The module employs a simulation exercise that focuses primarily on pricing, advertising
and revenue forecasting as the prime decisions. Market and rate strategies are analysed
through case studies. Students learn to design and implement displacement and pricing
strategies for room block RFP’s for large MICE room blocks and smaller SMERF groups.
Human Resources Management
This module is designed to develop an appreciation of human resource management in
general and in the specific context of the hospitality industry. The module emphasises
the interaction of management and employees and encourages the critical appraisal of
organisational and management processes and their influence on people within the
12
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021hospitality industry.
Marketing Management for the Service Industry
This module will explore the phenomenal growth of consumption on a global context and
the role of marketing and specifically promotion in relation to this. In so doing, the module
will identify links between the strategic marketing process and marketing roles within
global competitive business environments. This module aims to give students knowledge
of the planning process that is specifically related to service industry marketing. The
module aims to develop students’ market research and analytic skills related to a
practical marketing planning issue, through the use of “real world” case studies and guest
lectures. The module aims to deliver a balance of service marketing planning theory,
practical problem-solving case assignments and current topical issues in service
marketing.
Independent Research Project
The service economy relies on particular research methods techniques in order to cope
with the intangibility of the products and an inherent customer focus. Understanding
consumers’ wants and needs as well as satisfaction levels is still an under-skilled and
13
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021under-researched area. Graduates with research skills and the ability to investigate
consumer preferences are in demand by the industry.
This module aims to develop the research and reporting skills of students. The module
will progress from basic skills including referencing and writing literature reviews to
critically analysing a range of research methodologies used by the service sector.
Managerial Accounting
The module focuses on the use of financial analysis and control techniques utilising
relevant data, based on a variety of case studies. It also addresses investment in the
hospitality industry, financial projections and portfolio management.
MICE Markets
The meetings, incentives, conferences and exhibition markets (MICE) are diverse and
dynamic. They encompass many specialised segments and each poses significant
challenges to the management of facilities and services within the events industry. This
module seeks to develop in students an awareness of the complexity of the market
segments within the broader sphere of the events industry. It aims to classify and analyse
the distinct target markets within the sector and establishes a framework for the
evaluation of the needs of these groups, enabling students to identify appropriate
strategies for target selection. By developing an appreciation and evaluation of these
sectors, students will be able to respond to the dynamic challenges in managing event’s
resources. The module seeks to encompass an understanding of the management of
market groups needs, issues relating to demography and rotation, distribution and supply
of events within the MICE sector, segmentation and positioning. It develops an evaluation
of the choice and selection criteria of MICE market decision-makers and identifies
appropriate strategies for enhanced event business performance.
Management Projects
This module aims to synthesise the key management disciplines within one capstone
project, comprising considerations of market research, financial analysis, human
resource management and marketing towards the development of a feasibility study.
Intercultural Communication
This module will analyse and discuss the meaning and nature of culture as expressed in
different geographical areas of the world. Culture pervades all aspects of our lives.
Consequently, in a world of increasing globalisation, managers need to be aware of
“cultures consequence”. This is especially significant for hospitality managers who work
in a multicultural environment of both employees and consumers. In an increasingly
competitive environment, cultural sensitivity in business practice may form a source of
competitive advantage.
14
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021Facilities Design & Management
The aim of this module is to enable students to explore the essential elements in the
acquisition, maintenance, management quality systems and control of premises, plant
and equipment used in the hospitality, leisure and tourism sectors. It is a broadly based
module that covers the related understanding of maintenance, design and energy
management and their application to current and future industry practice.
Hospitality Economics
The economics of hospitality in an introductory module that arms students with a solid
working knowledge of economic concepts and analytical techniques as they apply to
hospitality. Knowledge of economic trends and conditions is fundamental to strategic
planning and project development in any business. This module examines macro and
micro economic theories as they apply to the hospitality industry. Supply and demand,
equilibrium, elasticity, substitute and complementary goods, fiscal and monetary policy,
capital formation, competition, business cycles, externalities, price theory, international
economics, taxation and regulation will be addressed.
Year 3 SHMS Higher Diploma in International Hospitality and Events Management
Strategies for Yield Management
This module aims to provide the skills to make smart, strategic decisions about revenue
and managing occupancy, pricing and marketing. Hotel revenue management is an
increasingly vital function and involves a coordinated effort across the organization.
Hotels can increase revenue by balancing demand, reservation scheduling and variable
pricing. It is essentially selling the right room to the right person at the right time for the
right price.
The module employs a simulation exercise that focuses primarily on pricing, advertising
and revenue forecasting as the prime decisions. Market and rate strategies are analysed
through case studies. Students learn to design and implement displacement and pricing
strategies for room block RFP’s for large MICE room blocks and smaller SMERF groups.
Human Resources Management
This module is designed to develop an appreciation of human resource management in
general and in the specific context of the hospitality industry. The module emphasises
the interaction of management and employees and encourages the critical appraisal of
organisational and management processes and their influence on people within the
hospitality industry.
Marketing Management for the Service Industry
This module will explore the phenomenal growth of consumption on a global context and
the role of marketing and specifically promotion in relation to this. In so doing, the module
15
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021will identify links between the strategic marketing process and marketing roles within
global competitive business environments. This module aims to give students knowledge
of the planning process that is specifically related to service industry marketing. The
module aims to develop students’ market research and analytic skills related to a
practical marketing planning issue, through the use of “real world” case studies and guest
lectures. The module aims to deliver a balance of service marketing planning theory,
practical problem-solving case assignments and current topical issues in service
marketing.
Independent Research Project
The service economy relies on particular research methods techniques in order to cope
with the intangibility of the products and an inherent customer focus. Understanding
consumers’ wants and needs as well as satisfaction levels is still an under-skilled and
under-researched area. Graduates with research skills and the ability to investigate
consumer preferences are in demand by the industry.
This module aims to develop the research and reporting skills of students. The module
will progress from basic skills including referencing and writing literature reviews to
critically analysing a range of research methodologies used by the service sector.
Managerial Accounting
The module focuses on the use of financial analysis and control techniques utilising
relevant data, based on a variety of case studies. It also addresses investment in the
hospitality industry, financial projections and portfolio management.
MICE Markets
The meetings, incentives, conferences and exhibition markets (MICE) are diverse and
dynamic. They encompass many specialised segments and each poses significant
challenges to the management of facilities and services within the events industry. This
module seeks to develop in students an awareness of the complexity of the market
segments within the broader sphere of the events industry. It aims to classify and analyse
the distinct target markets within the sector and establishes a framework for the
evaluation of the needs of these groups, enabling students to identify appropriate
strategies for target selection. By developing an appreciation and evaluation of these
sectors, students will be able to respond to the dynamic challenges in managing event’s
resources. The module seeks to encompass an understanding of the management of
market groups needs, issues relating to demography and rotation, distribution and supply
of events within the MICE sector, segmentation and positioning. It develops an evaluation
of the choice and a selection criterion of MICE market decision-makers and identifies
appropriate strategies for enhanced event business performance.
Logistics & Supply for Events
16
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021This module will introduce the concept of logistics management within the event industry
and will identify those techniques and tools available to the events manager. The
fundamental building block for the event being the proposal linked to tendering and sub-
contracting. The event can include construction, as well as servicing and has to be
underpinned by financial planning and risk assessment. Logistics for the industry must
include identification and information of the supply side and the potential for evaluation
of other service providers, which is often linked to management information systems.
Event Project Planning
Planning is an essential part of events management and is a process, which needs careful
consideration of spatial, temporal, internal and external factors, whilst at the same time
allowing flexibility to adapt to changing situations. Key theoretical planning concepts and
processes will be applied to different events and different sectors. This will incorporate
not just the technical planning of the event but will also assess the wider external
variables, which must be considered at this stage of the project.
Event Project Management
This module follows the event as it takes shape through the different operational stages.
Integration of activity becomes crucial, as the staging of the event is imminent. This is
when the production team pulls together the different operational and logistical strands
of the event. It is also essential to understand that the process continues after the event,
as the shutdown takes place and the monitoring and evaluation are undertaken.
Hospitality Economics
The economics of hospitality in an introductory module that arms students with a solid
working knowledge of economic concepts and analytical techniques as they apply to
hospitality. Knowledge of economic trends and conditions is fundamental to strategic
planning and project development in any business. This module examines macro and
micro economic theories as they apply to the hospitality industry. Supply and demand,
equilibrium, elasticity, substitute and complementary goods, fiscal and monetary policy,
capital formation, competition, business cycles, externalities, price theory, international
economics, taxation and regulation will be addressed.
Year 3 IHTTI Higher Diploma in International Hospitality and Design Management
Human Resources
This module aims to provide students with an appreciation of the theory and practical
implementation of concepts and developments in the field of management, with
particular emphasis on management within the hospitality industry. In addition, it is also
designed to introduce students to the functions of managing people in luxury hospitality
industry, Human Resource Management. The course will begin by describing the
17
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021principles of management in hospitality industry. Moreover characteristics, features, and
differences to other industrial organizations will be discussed. The course is very much
focused and centred towards the interaction of management and employees
performance. It provides a basis for critical appraisal of organizational and managerial
processes, which influence the behaviour, and performance of people in luxury hospitality
industry.
Marketing Management for the Service Industry
This module will explore the phenomenal growth of consumption on a global context and
the role of marketing, and specifically promotion, in relation to this. In so doing, the
module will identify links between the strategic marketing process and marketing roles
within global competitive business environments. This module aims to give students
knowledge of the planning process that is specifically related to service industry
marketing. The module aims to develop students' market research and analytic skills
related to a practical marketing planning issue, through the use of 'real world' case
studies and guest lectures. The module aims to deliver a balance of service marketing
planning theory, practical problem-solving case assignments and current topical issues
in service marketing.
Food & Beverage Outlet Design
F&B is one of the most demanding and fast changing sectors in the hospitality industry
nowadays. To meet the high customer expectations and competitive market trends,
consistent updates of design and programs are unavoidable. The aim of this module is
to understand the principles of spatial design for F&B outlets and implement the
knowledge through practical projects. Extensive researches and innovative design
projects will be utilised in this module.
Managerial Accounting
The module focuses on the use of financial analysis and control techniques utilising
relevant data, based on a variety of case studies. It also addresses investment in the
hospitality industry, financial projections and portfolio management.
Retail Management of Luxury Brands
This module aims to develop students’ practical knowledge and understanding of the
luxury retail management. It provides opportunity for students to synthesize information
regarding the retail management (origin, evolution, specificities including customers) and
to understand this crucial and growing industry. It also helps students to understand the
sales process and the actors.
Through research and critical analysis, students will identify:
18
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021! how an international distribution is established with a focus on the luxury industry
and the selective distribution
! who are the luxury industry customers and how a relationship is developed with
them by the brands.
An additional know-how easily transferable to management positions offered by the
hospitality industry (including boutique & design hotels) but also by the luxury good
industry and the retail distribution.
Product and Brand Development
This module aims to develop students’ practical knowledge and understanding of the
luxury good industry in terms of brand and product development. It provides opportunity
for students to synthesize information regarding the luxury industry (origin, evolution,
specificities including customers) and understand this “special world”. It also helps
students to understand branding as well as the product development process.
Through research and critical analysis, students will identify:
! how the luxury industry has developed and became a significant industry with
international groups as main actors.
! how brands and products are developed, how they have become an essential
element in a globalized economy.
An additional know-how easily transferable to management positions offered by the
hospitality industry (including boutique & design hotels), but also by the luxury good
industry.
Interior Design III
The aim of this module is to equip you with skills and competencies that are essential in
writing the design brief for designing functional, aesthetic and conducive interiors with
regard to their intended purpose. It will enable you to acquire an aesthetic, practical and
technical appreciation of the spatial layout and design elements ranging from visual
(colour, lighting, form) to the tactile (surface, shape, texture) to the auditory (sound, noise,
echo). It further aims to establish an understanding of how these elements interact with
each other and with people that use and respond to them within the hospitality industry.
Logistics and Supply for the Events Industry
This module will introduce the concept of logistics management within the event industry
and will identify those techniques and tools available to the events manager. The
fundamental building block for the event being the proposal linked to tendering and sub-
contracting. The event can include construction, as well as servicing and has to be
underpinned by financial planning and risk assessment. Logistics for the industry must
include identification and information of the supply side and the potential for evaluation
of other service providers, which is often linked to management information systems.
19
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021AutoCAD
This Module aims to bring together design components thought in IS101 and IS201 with
the objective to build a professional looking Hotel Website and 3D hospitality related
design. Students will use tools such as Photoshop, Flash, CorelDraw and Smartdraw as
add-ons to reach their objectives using Dreamweaver and AutoCAD. Designing a
component of a hotel, such as a Hotel Room or Lobby, will follow this. The skills thought
prior to this stage will be vital as students will be able to work on a detailed level due to
prior preparation. AutoCAD known to be the worlds most advanced design program is
used to build the 3D object set using the “plan and Elevation” system.
This Module invites you to build professional designs using AutoCAD and Dreamweaver
as the principal platforms. Various other tools will be thought prior or during the module
to assist you to reach your design goals.
Hospitality Facilities Management and Design
The aim of this module is to enable students to explore the essential elements in the
acquisition, maintenance, management quality systems and control of premises, plant
and equipment used in the hospitality, leisure and tourism sectors. It is a broadly-based
module that covers the related understanding of maintenance, design and energy
management and their application to current and future industry practice
SHMS Bachelor of Arts (honours) in International Hospitality Management
Contemporary Trends
This module is an individually centred module that will need the maximum degree of
personal reflection and critical analysis of your views on the future for the industry. This
module will enable you to do this in the following ways. Provide in the depth analytical
knowledge needed to address key strategic developments in your chosen industry/sector
to ensure that you can see what the future may look like for you and where you fit within
that future direction. Help you at job interviews by knowing how to contextualise your
academic learning, reflect and confirm that you possess the transferable skills necessary
for your chosen industry/sector.
Strategic Management
Service Sector organisations must recognise the need to stay abreast of changes in the
external environment and remain goal focused to ensure company objectives are met in
both the short and long term. Increasing competition, dynamic customer demand and
the pace of technology have led to a realisation that organisations need to flexible, agile
and responsive to change. To this end, businesses need to identify and critically examine
future developments within the service sector and develop appropriate management
strategies and actions to facilitate change. Organisations that are risk adverse will take
longer to proactively meet the changing external environment and this module seeks to
20
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021develop an awareness of the organisational approach to risk by analysing appetite and
maturity levels. The module aligns with the nationally recognised need for
undergraduates to have a far deeper understanding and greater knowledge of
international issues and general awareness of the global agenda.
Leadership Across Cultures
With the globalisation of service, managing a multicultural workforce to meet the
expectations of an increasingly divers market has become a major task for hospitality
managers. This module attempts to provide the students with a opportunity not only to
understand cultural difference and how this impacts upon the organisational performance
within the hospitality industry but also to critique relevant theories with applications into
practice and formulate an appropriate strategy to deliver quality service that meets
expectations of international clientele. Managing cultural issues will be addressed as
competitive advantage throughout the module using key mimetic themes of cross-
cultural analysis.
Food & Beverage Development
This module seeks to combine the skills and knowledge gained throughout study at level
6 with the theories of consumption, customer, trends, issues and contemporary
hospitality industry. It also attempts to provide a platform for future prospects within food
and beverage operations. The growth of both corporate and independent outlets and
societal shifts over the past decades has let to changes in consumer demand,
expectations and a plethora of new product developments. The central theme for this
module is therefore “how is the contemporary industry reflecting these changes in
research, development and training, or is it stuck rigidly in the traditions of the past?”
Human Resource Management & Business Strategy
The strategic development of service sector organisations has been marked by
recognition that good service quality contributes significantly to competitive advantage.
Further, globalisation, increasing competitive pressures and changing customer
demands have led to the realisation that successful service organisations need to be
flexible and responsive to change. This module provides a forum for the exploration of
recent developments in management theory and practice, relating these to the strategic
and operational perspectives of service sector encounters. Companies need to identify
and examine future developments within the service sector and develop scenarios for
facilitating and managing change.
International Resort & Spa Management
This module examines how hospitality, resort and spa organisations develop and manage
their business in a competitive global environment. Resort based leisure is now a key
component in the tourism industry at a regional, national and international level. Students
will examine and evaluate the divers range of resort developments such as mixed use
21
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021and “life-style” resorts, spa’s all-inclusive destinations, mega-resort developments,
adventure, eco and luxury branded developments. The rise of Spa, wellness and
therapeutic and relaxation-based resorts as part of the leisure experience is a significant
area of study within the module.
Independent Study
The independent study offers students the opportunity to develop their analytical and
critical skills in an extended analysis of a business topic, selected by the student and
supervised by a member of the teaching team. The nature of the independent study will
vary from student to student and from course to course. The study could take the form
of a critical case study, a dissertation or a work-based management project on a subject
of the student’s choice, with the supervision of member of staff. The content will include
an elaboration of the background factors involved in the situation; an evaluation of the
relevant theories and concepts; an applicable methodological approach and a critical
analysis of the subject selected.
SHMS Bachelor of Arts (honours) in International Hospitality and Events
Management
Contemporary Trends
This module is an individually centred module that will need the maximum degree of
personal reflection and critical analysis of your views on the future for the industry. This
module will enable you to do this in the following ways. Provide in the depth analytical
knowledge needed to address key strategic developments in your chosen industry/sector
to ensure that you can see what the future may look like for you and where you fit within
that future direction. Help you at job interviews by knowing how to contextualise your
academic learning, reflect and confirm that you possess the transferable skills necessary
for your chosen industry/sector.
Strategic Management
Service Sector organisations must recognise the need to stay abreast of changes in the
external environment and remain goal focused to ensure company objectives are met in
both the short and long term. Increasing competition, dynamic customer demand and
the pace of technology have led to a realisation that organisations need to flexible, agile
and responsive to change. To this end, businesses need to identify and critically examine
future developments within the service sector and develop appropriate management
strategies and actions to facilitate change. Organisations that are risk adverse will take
longer to proactively meet the changing external environment and this module seeks to
develop an awareness of the organisational approach to risk by analysing appetite and
maturity levels. The module aligns with the nationally recognised need for
undergraduates to have a far deeper understanding and greater knowledge of
international issues and general awareness of the global agenda.
22
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021Leadership Across Cultures
With the globalisation of service, managing a multicultural workforce to meet the
expectations of an increasingly divers market has become a major task for hospitality
managers. This module attempts to provide the students with a opportunity not only to
understand cultural difference and how this impacts upon the organisational performance
within the hospitality industry but also to critique relevant theories with applications into
practice and formulate an appropriate strategy to deliver quality service that meets
expectations of international clientele. Managing cultural issues will be addressed as
competitive advantage throughout the module using key mimetic themes of cross-
cultural analysis.
Sustainable Events Management
The module considers the growing relevance and understanding of sustainability related
issues and practices in global hospitality and events industries. The concepts of
sustainability will be debated in light of the issues facing the industries today. The module
will examine increased stakeholder pressures to adopt more sustainable practices and
will argue business case for adoption of sustainable management. CSR and its
importance in modern business world will be explored. The module is developed in
appreciation of socio-cultural, environmental and economic impacts of tourism and
leisure industry.
PR & E-Marketing for Hospitality and Events
In today’s increasingly competitive marketing environment there has been a shift from
traditional marketing techniques towards a more aggressive style of marketing. This trend
is all too evident in the events industry as local, regional and national organisations
recognise the multitude of benefits derived from the hosting of events, festivals and
conferences. There is a need to look beyond the traditional approach to marketing and
to instead identify a strategic alternative approach necessary for the events industry
today. The need for a range of marketing techniques is paramount to the successful
marketing of an event; this module aims to build on Level 5 knowledge of public relations,
relationship marketing, guerrilla marketing and electronic marketing for the events
industry.
International Resort & Spa Management
This module examines how hospitality, resort and spa organisations develop and manage
their business in a competitive global environment. Resort based leisure is now a key
component in the tourism industry at a regional, national and international level. Students
will examine and evaluate the divers range of resort developments such as mixed use
and “life-style” resorts, spa’s all-inclusive destinations, mega-resort developments,
adventure, eco and luxury branded developments. The rise of Spa, wellness and
23
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021therapeutic and relaxation-based resorts as part of the leisure experience is a significant
area of study within the module.
Independent Study
The independent study offers students the opportunity to develop their analytical and
critical skills in an extended analysis of a business topic, selected by the student and
supervised by a member of the teaching team. The nature of the independent study will
vary from student to student and from course to course. The study could take the form
of a critical case study, a dissertation or a work-based management project on a subject
of the student’s choice, with the supervision of member of staff. The content will include
an elaboration of the background factors involved in the situation; an evaluation of the
relevant theories and concepts; an applicable methodological approach and a critical
analysis of the subject selected.
IHTTI Bachelor of Arts (honours) in International Hospitality and Design
Management
HRM and Business Strategy
The strategic development of service sector organizations has been marked by
recognition that superior service quality contributes significantly to competitive advantage.
Further, globalization, increasing competitive pressures and changing customer demands
have led to the realization that successful service organizations need to be flexible and
responsive to change. This module provides a forum for the exploration of recent
developments in management theory and practice, relating these to the strategic and
operational perspectives of service sector encounters. Companies need to identify and
examine future developments within the service sector and develop scenarios for
facilitating and managing change.
Delivering Added Value
Hospitality products are complex and include a high service component. A competent
manager in this industry will need to develop a holistic view of how the organisation can
create value for the customer using both tangible and intangible facets that the luxury
organisation offers. Competition between luxury hospitality organisations both nationally
and internationally will be based on the integration of all the elements of the management
process in a way that gives the customer an experience that satisfies and even exceeds
their expectations. This module will examine the parameters of operations, which need to
be managed in order to situate the organisation in a strong market position. In so doing, it
will explore some challenging management issues.
24
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021Project Management
Building and renovation projects are to be delivered to meet client expectations with
respect to cost, time, and quality. Participants in the construction process are drawn from
a variety of disciplines and trades. The success of any project depends on effective
management of activities and co-ordination of interdisciplinary efforts. The project
management approach has established itself as a formidable approach for project delivery
system in view of its ability to effectively satisfy client objectives in the procurement of
construction products. Some of the potential benefits of the project management approach
are improved control of time, quality, cost and better management of conflicts in the
construction process. The ability of a project manager to efficiently perform these functions
and to effectively co-ordinate the efforts of other participants toward project objectives
largely determine the efficacy of the project management approach. This module aims to
provide an overview of management processes and techniques required in
multidisciplinary settings to ensure a co-ordinated team approach for effective delivery of
building projects.
Small Business Development and Entrepreneurship
The aim of this module is to develop a knowledge of the process of entrepreneurship and
the environment in which the process takes place, the skills to enable the student to make
an informed decision to develop their own ventures, or alternatively, to be more
entrepreneurial within existing organisations and to determine the journey within the
context of personal development.
Consumer Intelligence Management
The rationale underpinning the module refers to services companies that are facing
increasing complexity in their micro and macro environments. The complexity of
technology, markets, products and firms to understand consumers’ motives, perceptions
and decision-making processes in order to creatively design and develop products that
will be successful in the contemporary market place. Although the consumption process
is covered in brief in previous modules, there is a need for intelligent level analysis of
consumer behaviour in hospitality implementing Consumer Intelligence Management
(CIM), to enable graduates to gain a rounded appreciation of the critical issues governing
modern consumption and the decision-making process.
Innovation in Design and Technology
This module is designed to extend themes developed in Technology and Hotel Design
and will concentrate on the future directions, challenges and development of solutions
relating to Hotel design and technology for the 21st century. It will examine a range of
themes focusing on innovation in design and technology and its effects on the construction
process in terms of innovative uses of materials, structures, space and flows. This module
25
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021will enable you to develop and extend research interests in novel and innovative elements
of hotel design with regards to space, flow and technology and project management.
Independent Study
The independent study offers students the opportunity to develop their analytical and
critical skills in an extended analysis of a business topic, selected by the student and
supervised by a member of the teaching team. The nature of the independent study will
vary from student to student and from course to course. The study could take the form of
a critical case study, a dissertation or a work based management project on a subject of
the student's choice, with the supervision of a member of staff. The content will include
an elaboration of the background factors involved in the situation; an evaluation of the
relevant theories and concepts; an applicable methodological approach and a critical
analysis of the subject selected.
Integrated Project
This module forms the culmination of the design elements that the student has undertaken
within the three/four years duration of the Programme.
You are expected to independently apply knowledge, skills and understanding, with a
focus on active and reflective practice and clear evidence of synthesis and integration of
the various skills and knowledge acquired throughout the course. The module is designed
to provide the student with the opportunity to develop a project that will explore all the
main design and technological issues raised by other modules.
The project will be rigorous and challenging and will fully develop and test the student's
ability to critically analyse the issues arising from a specified brief. The student will be
expected to critically appraise given brief and produce an appropriate response,
demonstrating the awareness of regulatory, functional and aesthetic requirements.
This module will provide you with the opportunity to develop a strategic approach to design
work. During the design sessions and on completion of the project you will be expected to
give a visual presentation of their proposals using appropriate materials and media.
4. Languages
LF101 Elementary French
This beginner module is based on oral French. It covers the elementary vocabulary and
everyday conversation skills needed by students for their professional and social
activities.
26
© Swiss Hotel Management School - IHTTI School of Hotel Management – Caux and Leysin February 2021You can also read
