Year 3: Bachelor of International Business in Hotel and Tourism Management


International Business, Business Plan and Electives

A wide choice of electives allows students to concentrate on a particular field of interest. The course emphasises on managerial and strategic knowledge along with business aspects and research techniques.

Students graduate with a Swiss Bachelor of International Business in Hotel and Tourism Management and an American Bachelor of Arts in Hospitality Business Management from Washington State University (USA).

Term 6 (11 weeks)

  • Principles of Management
    • This class is designed to introduce students to the functions, principles and core concepts of management. It will focus on the importance of improving organisation effectiveness and the individual skills required to successfully manage organisations.
  • Financial Management
    • Financial Management is based on information provided by the financial statements and introduces more analytical tools that help in the decision-making process. In particular, the issues of pricing, cost management, the cost-volume-profit approach to decision, capital budgeting and elements of feasibility studies are analysed and discussed during the lessons. The course is practically oriented, provides many examples and exercises from the hospitality sector and focuses both on the derivations and the computations of the relevant formula and on the interpretation of the numerical results. Group work among the students in the class is extensive in this course.
  • Hospitality Marketing
    • This course is designed to give students a broad exposure to the principles of marketing, from both a theoretical and managerial perspective. As an introductory course, its aim is to make all students (business and non-business majors) aware of the terminology, concepts, strategies and techniques that are part of the world of marketing.
  • Tourism in a Global Perspective
    • The course examines the social relations, cultural practices and economic realities animating tourism globally. The course aims to familiarise students with the interrelated historic, social, cultural and political foundations of tourism by engaging with recent scholarship in anthropology, sociology, cultural studies and tourism studies. This course examines issues such as: cultural sustainability, ecotourism, sex tourism, indigenous tourism, historical sites and nationalism, memorials, race and national identity and tourist economies. We explore these themes globally to see how they affect the range of practitioners from local tourist operators, to the natural environment and to those oppressed.
  • Business Planning Project 1
    • In this course students learn a rhetorical approach to producing technical and professional documents from proposal documents to technical research reports. While it is guided by the needs and practices of business and industry, this course promotes rhetorical approaches and ethical assessments and judgments. These approaches, assessments and judgments are part of an effort to move technical and professional writing to a position that encourages holistic thinking and ethical, sustainable practice as part and parcel of this kind of writing.


Qualification: Swiss Higher Diploma

Swiss Higher Diploma in Hotel and Tourism Management


Term 7 (11 weeks)

  • Career Management
    • This course is designed to equip students with all of the necessary tools to be competitive when seeking employment. Emphasis will also be placed on developing skills to understand and advance within the workplace. In addition, students will learn a variety of leadership, management and decision-making strategies.
  • Human Resource Management
    • Human Resource Management is a key source of competitive advantage for organisations. This course provides you with current, research-based knowledge in how to best select, train, evaluate and develop employees and help students develop the skills necessary to critically evaluate human resource practices. The effects of social, legal, technological and other environmental changes on human resources are addressed. Course topics are relevant for jobs both in human resources and in all types of functional areas and organisations.
  • Operational Analysis
    • This course presents yield/revenue management and managerial accounting concepts and explains how they apply to specific operations within the hospitality industry. It is designed to improve students' critical thinking, skills relative to hospitality financial management and assist students to understand, analyse, synthesise and communicate financial information obtained from common financial statements and other sources.
  • Service Operations Management
    • Service businesses are an increasingly dominant force in world economics. Approximately 79% of our labour force, 76% of the GDP (gross domestic product), 45% of the average American family’s budget and 32% of all U.S. exports are accounted for by services. This course explores the operational characteristics of service companies. For example, service firms are far more people-oriented because of their direct interactions with customers. Customers are demanding and generally participate in the service process. The fluctuation of business demand presents a challenge to service operations managers who must use the perishable service capacity effectively. The intent of this course is to provide students with the concepts and tools necessary to manage a service operation effectively in a challenging business environment. The course is also designed to provide entrepreneurially inclined students with the foundation to open their own service businesses.
  • Elective
    • See table on elective options at the bottom of the page.
  • Business Planning Project 2
    • This course is a practical approach to business plan development. Students learn business idea generation strategies; analytical procedures, business plan components, financial planning requirements and improve presentation skills. The course is designed around a team-based approach to business plan evaluation, development and investment quality presentation.


Term 8 (11 weeks)

  • Economics and Public Policy
    • This course continues from the introductory Microeconomics with the introduction of new concepts and going into more depth in some of the already known microeconomic concepts. It starts with the role of the prices as the main allocation mechanism in the market system and continues with the theory of the consumer and the producer. In turn, it deals with the market forms and ends with the market failure and discusses how government intervention can optimise the functioning of the market mechanism.
  • Social Psychology of Hospitality
    • This course provides an introduction to the field of social psychology. Social psychology is the study of the nature and causes of individual behaviour, emotions and thought in social situations. Principles of social psychology affect many aspects of the everyday lives. For example, the psychology of interpersonal/romantic relationships, court cases, prejudice, aggression and many more topics will be studied. Social psychology can be applied to many other branches of psychology, such as clinical/counselling psychology, industrial/organisational psychology, personality theory, developmental psychology and cognitive psychology.
  • Hospitality Leadership and Organisational Behaviour
    • The service industry, which entails hospitality, is the largest on the planet. It employs more people than any other and represents trillions of revenue dollars. Owing to the considerable human element of service, this industry also requires extraordinary leadership and management. To this end, this course provides students with a comprehensive understanding of the key leadership and management issues that students may face during their career. Specifically, core areas such as interpersonal skills and group dynamics are covered. These are discussed within a variety of frameworks. Moreover, recurring themes will include entrepreneurship, ethics, team building, and personal and corporate ethos. Finally, through integrating theory and current practices, this course will help students build their base of management knowledge and enhance their potential to leverage human capital in the workplace.
  • Strategic Hospitality Management: Case Studies and Research
    • This course is designed to help students develop analytical and critical thinking skills by providing a project environment through which students practise and integrate skills and knowledge they have learned throughout their Hospitality Business Management degree programme. This course is specifically designed to help students to develop problem identification, problem prioritising and problem-solving skills; specifically the development of skills to understand and apply the cause and effect relationships between performance measures (effects) and their causes.
  • Elective
    • See table on elective options at the bottom of the page.
  • Business Planning Project 3
    • This course is a practical approach to business plan development, new business funding and new business planning and start-up. Students learn business plan components, analytical procedures, financial planning requirements and improve presentation skills. The course is designed around a team-based approach to business plan development, financial modelling, development milestones and new business start-up.



International Business

  • International Business
  • Global E-Commerce
  • Revenue Management
  • Marketing Strategy and Development
  • Destination Marketing

Business Start-Up

  • Entrepreneurship: Starting your Own Business
  • The Art of Business Negotiation

Culinary Trends in partnership with the
Culinary Arts Academy Switzerland

  • Food Media
  • Culinary Trends and Gastronomy
  • Advanced Wine and Beverage Management

Tourism and Sustainability

  • Contemporary Issues in International Tourism
  • Sustainable Tourism Ventures
  • Strategic Tourism Management


Electives may vary each term and are subject to availability.

Be inspired by the King of Hoteliers

Success Story

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