This Master of Business Administration or MBA in Hospitality Management prepares the students for advancing their career into senior managerial positions through a focus on problem solving, data-driven decision making, strategic business planning and leadership development.
The curriculum has been developed in collaboration with industry experts to ensure maximum relevance to industry trends and demands. An experienced, international recognized faculty with both practical experiences and academic credentials delivers the MBA courses.
The program includes traditional lectures, interactive teaching with emphasis on real practice as well as field visits. Unique features of the program are the Applied Research Project over their second semester, the study trip to Chicago as well as a number of seminars and tutorials on relevant concepts.
Overall, the students must complete their year of study, which includes a specialization on either Marketing or Finance and a dissertation.
LENGTH : 1 YEAR (2 Academic Semesters) | INTAKES : JANUARY AND JULY
The following outline is an overview of the courses offered in the MBA in Hospitality Management program.
Managing Across Cultures (1 Credit)
This course introduces the students to an exploration of the cultural contexts for doing business internationally. It provides practical insights and approaches on how to achieve cross cultural effectiveness and leverage world-wide diversity for competitive advantage. Using a cultural orientations model, we will examine the hidden forces that drive our institutions, behaviors, actions and interactions, and thus identify some of the challenges global businesses face.
Leadership and Development (3 credits)
This course addresses the concept of leadership from a number of organizational perspectives. Students will focus on the complex relationships between employer, employees, owners, customers and other stakeholders, though increased insight in managerial and leadership functions. Emphasis is placed on the importance of learning in the workplace as a means of enhancing managerial and leadership effectiveness.
Strategic Hospitality Marketing (3 Credits)
The course offers a thorough grounding in strategic marketing. Since marketing is about identifying and meeting human and social needs in order to deliver unique value to the customer, the course begins with the examination of marketing as a strategic business function. We then progress through an analysis of the business environment and how to determine products and services we might profitably offer our customers. The middle part of the course deals with the three key strategic concepts of segmentation, targeting and positioning. Next, we explore the components of the marketing mix. The final sections will deal with branding and destination marketing. All these concepts will be illustrated throughout the course with examples and case studies.
Sustainability (3 Credits)
Research of the major topics in sustainability and the skills generally considered necessary for success in a sustainable management. Tourism products such as ecotourism and techniques such as visitor management will be reviewed in order to broaden the understanding of sustainable management. Examples of tourism and hospitality firms and destinations will be reviewed.
Trends in Tourism and Hospitality (1 Credit)
This course will deliver an overview of contemporary global hospitality and tourism trends. The course will be overtly international in focus and will provide a disciplined but flexible analytical framework for understanding the trends that will shape hospitality and tourism futures. The course will be actioned and supported through a carefully selected set of international cases, issues and examples.
Data Analysis and Decision Making (3 Credits)
Good business decisions are based on information interpreted through valid and clean data. This course is designed to provide students with the necessary tools for collecting, analyzing, interpreting and presenting data needed for business decisions. A variety of statistical tools will be examined that can be used to assist managers in the decision making process.
Strategic Operational Management (3 Credits)
“Designing the strategy represents about 10% of its success, whilst implementing the strategy accounts for 90%”. In Strategic Management, the students learn how to analyze the environment and design a business model. In Strategic Operational Management, students will learn how to enact their plans using new tools and methods. The aim of the course is to equip the students with a number of tools and methods that they can apply in practice when they face the task of implementing a strategy. Students will be given the opportunity to put theoretical concepts and their application to test when faced with a range of practical real-life assignments from the world of hospitality.
Hospitality Financial Management and Budgeting (3 Credits)
This course helps students understanding the fundamentals of business administration through budgeting. Students will learn how to involve key employees in the budget planning process, win support and defend budget proposals, and evaluate the financial status of an operating department. Using skills from Hospitality Financial Management and previous courses, students will demonstrate the process of budget planning and writing.
Business Economics (1 Credit)
Economics is designed as a foundation course and prerequisite for graduate students preparing to study hospitality finance or marketing as a major focus of their degree program. Students will examine the main economic issues from a theoretical and practical perspective in order to understand the broader implications of economic, political, social and technological forces in modern societies.
Strategic Management (3 Credits)
This course provides an opportunity for students to explore corporate planning techniques and to build on the practice of strategic management. A major objective of this course will be to analyze the hospitality industry environment and to examine the main strategies used by the most important hospitality companies. Cases studies and examples will be used to study complex strategic issues with the hospitality world.
Revenue and Pricing Management (3 Credits)
The course aims to enhance students’ knowledge and understanding of the concepts, the principles and the implementation of revenue management in hospitality and tourism related firms, such as hotels (rooms division and F&B), restaurants, spas, casinos, airlines, cruises, events and sports companies, golf court etc. Revenue management is defined as the process of “... selling the right product to the right customer at the right price for the right time” (Kimes, 1998) and it is widely advocated as a strategic necessity for all service companies. Revenue Management strategies require the simultaneous management of two major issues: demand (pricing) and capacity (service duration) management. Thus, the course aims to develop students’ critical and analytical skills in terms of the management of these two dimensions by incorporating in the teaching & learning material and discussing several related case studies and industry examples. The course pays also special attention to the role and importance of Information & Communication technologies and Customer Relationship Management on revenue management implementation and management processes. The course content also debates the legal and ethical implications of revenue management and provides practical implication on how firms can address them.
Tourism Destination and Event Planning (3 Credits)
This course will discuss the issues of tourism destination as a brand. It will outline the issues of tourism management and planning as well as the image, perception and eventually the development of a brand. Further, it will present the issues of event management both from the destination and operational perspective. The issues of event marketing and evaluation of events will be discussed through case studies. In short, the course will focus on the issues of planning both from the destination as well as from the tourism business perspective.
Applied Research Project (3 Credits)
In this course, the students will work on an applied research project related to the hospitality or tourism industry. In this “real life setting”, students will have the opportunity to apply the skills and knowledge that they have learned during their MBA studies. The nature of the project will vary every semester.
My education at Les Roches had an important impact on my career path with Six Senses. The knowledge I got through the MBA program helped me to develop managerial and leadership skills and increased my knowledge in the field of hospitality industry
If I can use one word to summarize the MBA, I’d say: inflection. Inflection both in my life and career. It was an important time of reflection that led to change. I realized I can still work with my passion for food, but can take an approach to it that is better matched to the lifestyle I want
“For me attending Les Roches was a matter of meaningful choice, not a matter of imposition. It was in Bluche that I realized I found my vocation in life. Les Roches taught me to interact and understand many cultures and accept that people are different, which enabled me to integrate rapidly into everywhere I have had the chance to live and work. Experience is ultimately the key to a successful career”.
Age - Normally aged 24 years old or above.
Education - Applicants must hold a bachelor degree from an accredited institution of higher learning in any field, ideally at least two years experience, preferably in the hospitality industry.
English Qualifications - If you are not a native English speaker, or if you have not spent the last 3 years in an English-taught school, please enclose one of the following:
Interview - The school may require a phone or personal interview before admission into the program.