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The Postgraduate Diploma in International Hospitality Management is an intensive one-year program that gives you the skills to launch your career in the hospitality industry. It is designed for career changers without previous professional experience in hospitality.
The program features one semester of full-time courses on campus followed by a six-month internship. A Business Field Trip to Dubai is included in the first semester. This graduate program is open to holders of a bachelor’s degree in any field.
The Postgraduate Diploma in International Hospitality Management offers qualifying students the opportunity to earn their MBA through one additional semester of studies. Upon successful completion of the Postgraduate Diploma program, students may directly enter semester two of the MBA in Global Hospitality Management at Les Roches Switzerland.
The Hospitality Immersion Program is a two-week program designed to develop supervision and management skills in the context of hospitality operations. If you do not have prior experience in hospitality, you will be required to enroll on this program prior to beginning your postgraduate diploma. This program includes the following non-credit-granting courses:
This course will provide an overview of the hospitality industry and its structure. The students will be introduced to the dynamic contemporary hospitality industry. During the sessions, open discussion will review the current situation from a variety of stakeholders’ viewpoint. Subsequently the class will explore and discuss the impact of innovative concepts, personalisation of the guests’ experience, hospitality related technological advances of virtual and augmented realty, artificial intelligence and sharing economy.
In this course, Kitchen, service and stewarding are taught outside of the classroom environment. The experiential learning model will be delivered in form of demonstrations, lectures, practical application, group work and discussion. This craft based learning course is a vital component to gain knowledge and skills needed to manage and lead a successful hospitality operation in the future.
This course introduces the students to daily procedures surrounding the guest cycle. Highlighting the roles of front office manager and executive housekeeper, the course will also introduce advance managerial concepts relating to planning, staffing, cost and revenue control essential as a foundation for future manager. Familiarisation with a property management system (PMS) will further embed the knowledge gained during workshops and discussion.
The course will examine the contemporary principles, techniques and findings that are driving high performance and continuous improvement in hospitality. The students will analyze what makes a good leader, such as personality traits, behaviours and skills, all within a global context. This course will prepare students for advanced leadership roles in modern hospitality organizations, while encouraging them to reflect upon their own communication skills and leadership potential.
Those studying this course will acquire the major analytical skills needed to be successful hospitality manager and business operator. These include facilitating effective financial planning and decision-making in a hospitality accounting context. The course takes the major elements of financial and management accounting and relates them to the hotel/restaurant industry.
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 courts 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 demand 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.
This course offers a thorough grounding in services marketing, with a particular focus on hotels. It addresses the various opportunities service-oriented hospitality companies should adopt in their approach to digital marketing planning. They will gain an understanding of the major differences between service and product marketing, and examine the impact of the digital age on shaping current strategies. They will be prepared to deal with the disruptive digital environment, as well as researching current trends to identify opportunities and design sound business practices for online customers.
This course aims to develop an understanding of the process of entrepreneurship and the hospitality business environment in which this process takes place. Building on a number of previously and simultaneously taught units, they will gain the skills and knowledge needed to develop their own projects. This course will enable them to be more entrepreneurial within existing organizations and when leading their own ventures.
This course will provide students with a background on facilities management, alongside the emergence of sustainability, property asset management and intelligent buildings. They will look at social, environmental and economic sustainability, analyze water and waste, and assess real-life case studies and projects.
Talent Management is becoming increasingly critical in today’s globalized and fast-changing business environment. Modern consumers have different needs and requirements in terms of job challenges, opportunities, retention and motivation. This course will highlight the importance of talent management programs within organizations, as well as talent identification, tailored training programs and different motivation practices.
Events management is a Project Management led course integrating the disciplines of Food and Beverage 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 a live event presented during the semester to a range of internal and external customers.
This course will prepare the students to aim for value creation through innovation and design thinking. The method of thinking aims to continuously question and redesign to achieve innovation and efficiency. To further enhance the process, the students will learn to include the customers’ influence in shaping the services to ensure that the innovative design can be customized as a market winning product or service to underpin continuous differentiation, growth and sustainable competitive edge.
The course will prepare the students to craft a well-conceived Revenue and Pricing strategy. Solving issues and calculating profits for a hotel and outlets using a Hotel Revenue Simulation. They will investigate the evolution of pricing and the changing mindset of the consumer, as well as a practical dive into the distribution landscape. Finally, the students will understand and manage all channels, from online to offline. They will be required to critically evaluate the latest innovations and products in the field, to embrace the latest skills set of today’s Revenue managers.
The course is designed to give students a clear understanding on the impact the meetings and event industry has on hotels. The course will provide a focus on the different event markets and demonstrate how the hotel events office negotiates and prices an event. The organization structure and job descriptions of those who work in a hotel events department will be discussed, to give an understanding of the role of the Events department. On completion, students will be able to sell, organize, and coordinate an event in a hotel.
This course provides a background to the subject of Facilities Management with the emergence of including sustainability to support a differentiated service property asset management with contemporary designs such as intelligent buildings are appraised from the perspective of operational effectiveness and their respective impact on three pillars: social, environmental and economic sustainability. Strategic planning and decisions making related to energy, water and waste are analyzed and discussed with the use of case studies and real-life projects.
This course analyses organizational and financial aspects of hospitality operations. Concepts like cost control systems, capital and operating budgets, and revenue optimizing techniques will be discussed. Advanced managerial concepts concerning planning, staffing, and cost and revenue control of the Food and Beverage and the Rooms Division Operations in a hotel, will be developed to provide a foundation for the new manager.
The students will be introduced to identifying strategic challenges in the global hospitality industry. Tools for evaluating business environments and making rational strategic decisions are introduced. This course provides an overview of the current strategic orientations of hospitality firms, and of the consequences of major trends on the future of the industry.
Events management is a Project Management led course integrating the disciplines of F&B operations management, financial management, human resources management, marketing and logistics. It is an area that is growing rapidly and now represents hundreds of professionals who are responsible for planning, coordinating and evaluating a wide range of events all year round. 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.
Talent management involves individual and organizational development in response to a changing and complex operating environment. It is not just limited to attracting the best people from the industry but it is a continuous process that involves sourcing, hiring, developing, retaining and promoting them while meeting the organization’s requirements simultaneously. This course explores fundamental issues related to the principles of talent management, based on the characteristics of the hospitality industry. It is intended to familiarize the students 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 provides an introduction to the key issues involved in hotel operations management, while incorporating the contemporary issues of environmental protection and sustainability. Illustrated with examples drawn from the industry, the course will prepare students to deal with facilities related issues as they arise in practice. Students will learn the design, operation, maintenance needs and maintenance methodologies of the primary facility systems such as water and wastewater, electrical, HVAC, lighting, laundry, solid waste management, telecommunications, food service, energy management, and safety and security. While focusing upon the hospitality business, the knowledge gained in this course will also be transferrable for use within many other similar micro-organizational settings.
Your second semester will be spent training directly in a hotel or related hospitality establishment. You will put your newly acquired skills to the test and discover which area of the industry you would like to focus on in the future.
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