Year 2: Swiss Higher Diploma in Hotel and Tourism Management


Rooms Division and Hospitality Business

Term 3 (11 weeks)

  • Rooms Division Operations
    • This course is designed to provide students with an introduction to rooms division operations including front office and housekeeping. Emphasis will be placed on operations, coordination and communication within and between departments. The course will also give the students a clear picture of career opportunities in this division.
  • Roots of Contemporary Issues
    • This course is designed to introduce students to the increasingly complex and changing world by focusing on four themes:
      - Humans and the environment
      - Globalisation
      - Inequality
      - Diverse ways of thinking
  • Calculus for Hospitality Business
    • Calculus is the study of mathematics related to change and motion, both of them being a fundamental aspect of mater, life and society. Calculus focuses on limits, functions, derivatives, integrals and dynamical systems in continuous time and all of them are required to discover the laws of change and motion. As such, Calculus has many applications in science, economics, engineering and business studies and can solve problems for which algebra alone is insufficient.
  • Microeconomics
    • A solid understanding of the broad economic environment is a necessary prelude to successful management. This course analyses how economic systems function and how they relate to broad social realities. The course will seek to cover the fundamentals of economics, basic elements and applications of supply and demand, different market structures and reasons for and the nature of government intervention in the economy.
  • Financial Accounting
    • This course is designed to introduce accounting theory and the use of accounting as a financial information system. It includes economic data processing, financial statements, accounting cycle, principles of different types of business, hospitality operational analysis, as well as basic analysis of financial statements. It emphasises on:
      - The understanding of the importance of accounting system
      - The application of accounting information system to various types and sizes of business, particularly in hospitality industry
      - The preparation of financial statements
      - The importance of accounting knowledge in business management


Term 4 (11 weeks)

  • Hospitality and Tourism Law
    • This course is designed to provide students with the knowledge and understanding of the laws and regulations affecting the hospitality industry and to develop in students an awareness of how managers of today need to understand the law including the preventative measures available to avoid costly legal problems. The course will include an introduction to the law of contracts, torts, bailment and civil rights issues as it relates to the travel and tourism industry.
  • The Built Environment
    • The hospitality and tourism industries require excellent skills in stakeholder management: human resources, suppliers, financial companies and owners to name a few. This course aims to develop a student’s ability to deal with business and personal transactions, avoiding role incongruency and dealing with interpersonal conflict. Negotiation and mediation principles are addressed and practiced through a series of role plays.
  • Macroeconomics
    • Upon completion of this course, the student should understand and be familiar with how the economy operates in a market-oriented country, with the emphasis on government policy impacts.
  • Managerial Accounting
    • Particularly in hospitality industry, the emphasis of this course is on the uses of accounting data within an organisation by its managers. The course includes interpretation of financial statements, cost concepts, cost-volume-profit (CVP) analysis, profit planning, approaches to pricing, forecasting, internal control, operations budgeting, etc. It is designed to strengthen students’ ability to make better business decisions based on financial data, improve management skills and enhance critical thinking ability as it relates to financial data.
  • Cultural Diversity in Organisations
    • This course examines the nature and importance of diversity in the workplace. The course explores how changes in demography, legal regulations and social-psychological approaches to management affect the functioning of individuals and organisations. The course focuses on five broad areas:
      - Impact of demographic changes in the workplace
      - Legal perspectives on diversity in the workplace
      - Social-psychological perspectives on diversity in the workplace
      - Culture and interpersonal relations in the workplace
      - Managing diversity in the workplace


Term 5 (11 weeks)

  • Statistics
    • Statistics is the branch of mathematics that transforms numbers into useful information for decision makers. The ability to analyse figures and interpret the results is a key management skill. Statistics deals with the study of uncertainty and as such it collects, analyses, and presents data in a meaningful way so that decision-making is less uncertain and leads to better outcomes. Statistics helps the hospitality manager to make better sense of the world and make better business decisions.
  • International Politics
    • Upon completion of this unit, students shall be able to understand the historical and theoretical developments in the field of international politics, use critical thinking in analysing political events with a 360-degree perspective, analyse the social, economic and political challenges to the world community, understand the history of world power, the politics of global security and arms control, and understand international human rights.
  • Foodservice Systems and Control
    • This course offers the student a comprehensive understanding of contemporary food and beverage management from a systems management approach. Students learn basic control systems and concepts relating to the areas of food production, labour costs and other operating expenses, menu pricing and bar and beverage management principles. It also focuses on cost-volume-profit analyses. At the end of this course students are able to accomplish most cost functions that take place in a restaurant. Students also have the opportunity to practically apply their knowledge in a real-service environment and they learn how to plan and run shifts and how to train, instruct, lead, observe and evaluate food and beverage service staff.
  • Hospitality Business Ethics
    • Questions of professional ethics lend themselves to analysis from multiple perspectives and dimensions. For example, while individuals, in fact, make decisions, decision-making occurs in a context. In a work setting, decision-making occurs within the culture of a particular organisation, profession or field. On an individual basis, decisions can be analysed in relation to such things as theories of moral development and emotional intelligence as well as from the perspective of the development of critical thinking skills. Using case studies and contemporary issues, this course will examine professional ethics from such perspectives and dimensions.
  • Food Chemistry
    • A basic knowledge of chemistry is required to understand how handling and processing may affect food quality. This course uses fundamental chemical principles to give an understanding of food’s behaviour under the conditions encountered in the processing and catering industry. This course provides, through laboratory experiments, a practical illustration of general chemical principles and the behaviour of major food components under various conditions encountered in the food processing and catering industry. Chemical composition and characteristics of major food groups are also investigated.


Internship (4-6 months)

  • Practical Experience
    • Paid internship in the hospitality industry in Switzerland or worldwide
    • Minimum monthly gross salary in Switzerland: CHF 2,172.‒


Swiss Higher Diploma Qualification

In order to complete the Swiss Higher Diploma qualification, students must complete one term (Term 6) at the César Ritz Brig Campus.

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