The postgraduate degree programs are designed for career changers - students who have a degree and/or professional experience in another field, but who need to develop skills to manage hotel, restaurant and event operations.
The postgraduate diplomas offer an accelerated curriculum of hotel management courses and business administration courses for hospitality organizations.
An event management project allows the students to create a special event on campus, while the 6-month professional internship allows them to gain expertise from real-life experience.
The postgraduate degrees are also available as Professional Development Diplomas for students who have work experience but no previous bachelor degree.
LENGTH : PGD (1.5 YEARS) AND PGHD (2 YEARS) | INTAKES : JANUARY AND JULY
The following outline is an overview of the courses offered in the Postgraduate Diploma in International Hospitality Administration program.
This hospitality finance course will introduce and develop the major analytical skills hospitality managers and business operators require in terms of facilitating effective financial planning, control and decision making in a hospitality accounting context. Consequently this course integrates the major elements of financial and management accounting pertaining to a hotel/restaurant environment.
This course offers a thorough grounding in Services Marketing, and hospitality in particular. Starting from an understanding of the major differences between service and product marketing it investigates concepts such as: understanding the consumers’ needs, service delivery and quality issues, customer satisfaction and customer relationship marketing, and communicating with customers. All of these topics are examined within a strategic framework of today’s competitive world.
Rooms Division Operations
This course introduces the students to Rooms Division daily operational procedures occurring at all stages of the Guest Cycle. Focus is placed on the staffing and training requirements necessary to deliver guest satisfaction and financial gain for the hotel. Students will have the opportunity to develop practical knowledge and skills required of Front Office and Housekeeping staff.
Food and Beverage Operations Management
Distinguishes restaurant and institutional catering from Hotel Food and Beverage. Analyzes organizational, marketing, operational, and financial aspects of modern food and beverage outlets. The banqueting and catering markets are spotlighted. The student is exposed to various concepts of hotel food and beverage outlets, and free standing restaurants. Relevant systems for planning and design, service production, F & B cost accounting, and labor cost controls are discussed and applied. Managing capacity and menu analysis are introduced. Providing service excellence is discussed and managing quality highlighted.
Food Production and Service Operations
Craft-based learning in food and beverage service techniques offers students practical skills and theoretical knowledge. Practical work fosters skills in communication, organization of work, and personal presentation. Craft-based learning develops technical skills, knowledge of procedures, and a sense of responsibility, self-discipline and leadership. The course will be delivered in form of demonstrations, lectures, practical applications, group work and discussion. The course is an essential foundation for events management in semester 2.
Based on an English placement test, either:
Or one of the following:
In the second semester, you move on to the administrative hotel management courses with an event management project and the higher-level hospitality management courses.
Rooms Division Management
Managing a Rooms Division department is highly complex. This course prepares the student for the challenges of organizing and managing Rooms Division within international hospitality establishments. Highlighting the roles of Front Office Manager and Executive Housekeeper, the course considers advanced managerial concepts relating to planning, staffing, security, safety and cost and revenue control of a Rooms Division operation and provides a foundation of essential knowledge for the future manager.
HRM P177 explores fundamental issues related to the principles of supervisory management, based on the characteristics of the hospitality industry. It is intended to familiarize the learner with practical human resource managerial competences that focus on the service industry. Students develop theoretical concepts combined with practical team work which builds transferrable skills to enable the effective management of people in the hospitality industry. This course also creates awareness of the organizational factors influencing the behavior and the performance of people at work in hospitality firms.
Yield and Revenue Management
The objective of this course is to teach Rooms and Food & Beverage departments’ tactics and methods of effectively applying revenue management principles with the overall goal of maximizing revenue. Hospitality Rooms Division and Food & Beverage departments will be the emphasis of class discussion. Room discussion topics will include overbooking, product inventory control, duration control and forecasting techniques. Food & Beverage discussion topics include menu engineering, operations analysis and capacity management with the intent of maximizing revenue per available seat. The role of information technology with specific reference to customer profiling and Customer Relationship Marketing Management will also be reviewed
Events Management Events management is a Project Management led course integrating the disciplines of F&B operations management, financial management, human resources management, marketing and logistics. Students will be assessed before, during and after the event on their planning, managing and evaluation of live event presented during the semester to a range of internal and external customers.
Applied Hospitality Management
The course aims to prepare the students to manage an independent standalone hotel in a simulated environment. To prepare the students to achieve their goals the course uses knowledge gained in all other subjects of the post graduate diploma programme. The broad based knowledge and newly introduced concept will underpin the decision making process and idea implementation. By working in a set competitive environment, the students are made to analyse and reflect on their performance before consolidating or preparing a new set of decision in an effort to reaching organisational objectives.
Plus one of the following:
The postgraduate internship of 6 months will allow students to use their new knowledge and skills in an administrative, supervisory, or training position with exposure to operational departments.
This first real-life professional experience can take place in a Swiss or international hotel or other hospitality establishment, and will give students real-life work experience and industry contacts in your new profession.
“Les Roches gives you a world of opportunities from the very moment you arrive on campus, opens new doors and takes you to the next level of the industry. Everything you learn is everything you will be using in the future. It is a connection to different cultures and minds.
Les Roches taught to be more flexible and to know that if things don’t work out my way it’s not the end of the world. I was taught this through my classes, classmates and interactions with my teachers and most of all, the Integrated Project.”
Be aware and accept that the process of learning is not just academic. This type of specialization demands that you learn through human experience in an international environment. Openness of spirit and ability to adapt are essential.”
Age - Normally 21 years old and above.
Education or Experience - Applicants must hold a bachelor degree from an accredited Institution of higher learning in any non-hospitality field OR have three years of documented work experience at an appropriate (managerial) level. Non-degree holders will receive the Professional Development Certificate or Diploma.
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:
All English certificates must have been issued in the last 12 months prior to admission
Interview - The school may require a phone or personal interview before admission into the program.