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Bachelor of Arts in International Hospitality Management
Pave the way for a career in hospitality with this hands-on degree that blends traditional hospitality skills with a contemporary approach to management. Refine your skills with specializations in events or design, and graduate ready to succeed in the global hospitality industry.
NEXT INTAKE
FEBRUARY 05, 2024
DURATION
3 YEARS
LOCATION
CAUX & LEYSIN
Structure
Year 1
CAUX
SEMESTER 1
Food & Beverage Management
- Beverage Studies
- Introduction to Hospitality and Events
- Introduction to Service and Kitchen Theory
- Service and Kitchen Practice
- Food & Beverage Cost Control
- Hospitality Design I
- Accounting I
- Business and Academic Communications I
- Art of Employability I
- Language I (French or German)
Worldwide internship (4-6 months)
Your first professional experience plays a crucial role in your undergraduate studies, providing you with real-world experience at a leading company.
Year 2
CAUX
SEMESTER 2
Rooms Division Management
- Yield and Revenue Optimization
- Marketing
- Hospitality Design II
- Housekeeping Management
- Accounting II
- Rooms Division Management
- Event Concept Design
- Business and Academic Communications II
- Art of Employability II
- Language II (French or German)
Worldwide internship (4-6 months)
This internship allows you to take responsibility and apply the management concepts you have learned in class.
Year 3
LEYSIN
SEMESTER 3
- Data Driven Decision-Making
- Human Resources and Leadership
- Marketing and Branding Management
- Accounting III
- Project Management
- Research and Reporting
- Chosen specialization (see below)
SEMESTER 4
- Contemporary Trends
- Strategic Management
- Digital Marketing
- International Resort and Spa Management
- Chosen specialization (see below)
INDEPENDENT STUDY
Digital portfolio project
- Project presentation – (hotel business plan, company event or hotel design)
- Digital CV – banquet, digital marketing projects, etc.
- Reflective digital portfolio – final chapter of critical reflection
Specializations
SEMESTERS 3+4
Hospitality Management
Semester 3:
- AI and Digital Innovation
- MICE and Logistics
- Hospitality Economics
- Ethics, Sustainability, and Business Culture
Semester 4:
- Food and Beverage Development
- People and Intercultural Strategies
EMESTERS 3+4
Event Management
Semester 3:
- MICE and Logistics
- Hospitality Economics
- Event Experience Creation
- Event Experience Management
Semester 4:
- Sustainable Event Management
- Entrepreneurship in Hospitality and Events
SEMESTERS 3+4
Design Management
Semester 3:
- Digital Design and Visual Technology
- Hospitality Design III
- Food and Beverage Outlet Design
- AutoCAD
Semester 4:
- Innovation in Design and Technology
- Retail Management of Luxury Brands
Approvals
A stamp of approval
