Year 2: Swiss Diploma in International Hotel Operations Management
Course Descriptions:
Housekeeping Management (AH&LA)
This module is designed to enable students to develop an understanding of the principles of housekeeping management 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.
Housekeeping Operations
This module is designed to introduce students to the functions of housekeeping operations and the nature and role of the housekeeping department. The aim of the module is to provide the students with practical skills and knowledge to enhance management within the Housekeeping department.
Front Office & Rooms Division Management (AH&LA)
This module addresses front office procedures, from advanced reservations to checkout. The various aspects of front office management, including systems and personnel that contribute to the effective running of this department are analysed in depth. This module evaluates the relationship between the front office and housekeeping departments.
Front Office Operations (Opera)
This module is designed to provide students with a working knowledge of the Opera Front Office software. Using a variety of scenarios, students will develop the ability to use this knowledge to practically apply these competencies.
Financial Accounting (AH&LA)
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.
Introduction to Events
This module aims to introduce students to contemporary events management within an historical context focusing on society's need to create events. This creation of an 'events culture' has let to a range of events that inherently impact upon host communities. 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.
Banqueting and Events (substitute for AH&LA Module)
This module aims to develop an understanding of the theory pertaining to MICE (Meetings, Incentives, Conferences and Exhibitions). Students will be introduced to the complexity of events 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, to organise a complex event including the functions of marketing, fundraising, human resources, financial control, as well as F&B aspects.
Audio and Visual Technology
Audio Visual technology is increasingly being used in hospitality establishments to enhance interaction and communication with clients. The scope of these technologies has gone further to enrich customer satisfaction and staff communication. Technologies including sound, video, lightening display, projection systems, and audiovisual equipment are evident in the hospitality industry today. This course is aimed at teaching students the demonstrate competences in understanding and working with Audio-Visual technology throughout a hospitality establishments operations. Participants will demonstrate competences in choosing, installing and maintaining Audio Visual technology to increase efficiency, and satisfaction in the hospitality establishment. Lectures, inclass exercises, and one-on-one consultations with the instructor focus on applying concepts and techniques as outlined within the specific objectives (competencies) below.
Concierge Services (AH&LA)
This module is design to transform the student’s perception of exceeding customer expectations. The corner stones of the module will focus on innovative solutions, building lasting relationships and achieving excellence every time. It aims to develop world-class concierge service skills, along with the required supervisory and communication skills to succeed in concierge and hospitality operations.
Fundamentals of Interior Decorating
The module covers a broad spectrum of interior decorating principles in order for the student to personalise and transform interiors and to acquire the knowledge and skills of dressing a room in different finishes. Students will be challenged with transforming a specific room, taking clients’ needs into consideration. Emphasis will be placed on applying the use of different colours, styles, textiles, lighting, window and floor coverings, textures and accessories, in order to create aeshetic appeal.
Events Décor
The aim of this module is to introduce the students to the different types of events design techniques, décor types and methods. It will enhance the skills and knowledge of the student to add value to the customer expectations in the event and banquet fields and to be able to apply the principles of design to event decoration.
Marketing
This module is designed to introduce students to the principles of marketing by addressing key aspects including the marketing mix, market segmentation, differentiation, positioning and sales. An emphasis is placed on examining how the various elements of marketing are interlinked and how they add to an organisation's competitive positioning and overall strategic aim.
Business Communication & Leadership
This module presents an analysis of the types of communication processes, which occur in the internal and external business environment, beginning with an examination of the theoretical underpinning of communication in businesses. Emphasis is placed on writing skills, reports and presentations, using technology to communicate.
Language Studies - French, German or Spanish
