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Bachelor of Arts in International Hospitality & Design Management

Transform your passion into your career

Bachelor of Arts: 3-year overview

Discover an overview of the Bachelor of Arts in International Hospitality and Design Management below.

Contact us for our brochure with full course details or for any further information.

Bachelor Degree related pages:

Entry Requirements   Dates & Deadlines
     
Application Procedure   Fees

 

Bachelor's Degree

Overview

  • Modules develop the competencies of students wishing to pursue careers in hotel, branding, luxury and design management.
  • The programme equips the students with design thinking skills to find business solutions for management and customers.
  • The theory is well supported with real life projects to enhance student employability. Leadership development is a cornerstone in all levels of the programme.
  • Degree is awarded in partnership with the University of Derby, U.K.


All students following the undergraduate programme will complete the first two years of their studies at our Caux campus, continuing on to our Leysin campus for their third year.

With IHTTI School of Hotel Management sharing campuses with SHMS Swiss Hotel Management School, students have access to 3 clear pathway options. Full course details for the Hospitality & Design pathway offered by IHTTI are available below. Full details on the Hospitality and Hospitality & Events pathways, offered by SHMS, are available here.

Students on all pathways will have the opportunity to share certain classes, work on group projects and organise VIP banquets together.

Pathway
 

Year 1

Semester 1 (5 months)

Internship

Food & Beverage Management

Worldwide internship (local conditions apply) or paid in Switzerland (6 months) 

Swiss Certificate in Food & Beverage Studies

Continue to

Year 2

Semester 2 (5 months)

Internship

Hotel Operations
Branding & Management

Worldwide internship (local conditions apply) or paid in Switzerland (6 months) 

Swiss Diploma in International Hotel Operations Management

Continue to

Year 3

Semester 3 (5 months)

Semester 4 (5 months)

Dissertation / Integrated Project (6 weeks)

Hotel Luxury
Design & Management

Project Management & Business Leadership

On or off campus

Swiss Higher Diploma in International Hotel & Design Management

Bachelor of Arts (Honours) in International Hospitality & Design Management awarded in partnership with University of Derby, U.K

 

Year 1 - Caux Campus

Swiss Certificate in Food & Beverage Studies

Semester 1 (5 months)


  • Food & Beverage Production and Service Theory  
    • This module is designed to provide students with the theoretical underpinning for the concurrent practical application in the modules: Food & Beverage Production Practice and Food & Beverage Service Practice. This module embraces the principles and techniques required for professional execution of food and beverage production in tandem with food and beverage service.
  • Food & Beverage Service Practice
    • This module is designed to enable students to relate the theory and apply the practical understanding of service knowledge into both the fine-dining and buffet style food and beverage outlets here at SHMS - IHTTI.  Students learn and practice the module alongside the module Food & Service Practice. The service styles provide the simulation of what will be expected during employment in the food and beverage industry.
  • Food & Beverage Production Practice
    • These modules are designed to enable students to practically apply the relevant knowledge and understanding acquired in the module Food & Beverage Production and Service Theory. Students learn and practice the application of the previously acquired theoretical input while working in the various food and beverage outlets of SHMS - IHTTI. The style of service varies from basic to five-star level, providing the simulation of what will be expected during employment in the food and beverage industry.
  • Food & Beverage Management
    • This module aims to provide a knowledge and understanding of the management of food and beverage operations, incorporating the history of the food service industry, the composition of the sector, marketing, cost control, menu design, facilities design, layout and equipment. The module also introduces the important element of human resources management within food and beverage operations.
  • Food & Beverage Experience & Interior Design
    • This module aims to provide knowledge and understanding of the development of major design styles, as well as fundamental design principles and - elements. The module will also usher the students into the value of design in relation to food and beverage outlet operations. It will enhance the skills and knowledge of the students to add value to customer experience and expectations in the Food & Beverage industry, through the application of the principles of design to restaurant design.
  • Wine & Bar
    • This module aims to provide students with an introductory knowledge and understanding of alcohols (wine, beer, spirits, liqueurs) and their production. Theoretical aspects including the materials used in the industry (distiller, refractometer etc.) are addressed. In addition, students are given the opportunity to experience beverages through tasting sessions.
  • Hospitality Studies 
    • This module aims to provide the foundation for future modules in hospitality. In order to study hospitality, it is essential that students are able to identify and understand the links that exist between the hospitality and tourism industries and distinguish between the various concepts and definitions relating to the subject area. While the term hospitality is a frequently used title for different sectors of the hotel and catering industry, it can also be expanded to cover many products and services relating to the provision of tourist facilities.
  • Accounting Principles
    • This module is designed to teach students the fundamentals of financial accounting with an emphasis on hospitality industry examples. It serves as an introduction to the industry's financial operating requirements providing students with industry-driven competencies.
  • Academic Communications and Web Design
    • This module aims to provide students with a sound understanding and knowledge of an effective and linear process of research writing and presentation skills to guarantee business success, using effective document formatting and presentation tools like Excel, Word and PowerPoint, encouraged students to develop skills in planning, designing and delivering presentations using in-built templates and their own designs The module also incorporates the concept of website designing as a credible presentation and marketing vehicle. 
  • Personal Development
    • Professional personal development and presentation skills are essential to students intending to pursue careers in the service sector. This module addresses the primary skills necessary in obtaining and holding a management position. This module constitutes the cornerstone of personal development planning which is then developed throughout the programme.
  • The Arts of Employability
    • This module aims to provide knowledge and understanding of the working environment, specifically tailored to the world of hospitality. It introduces the importance of knowing your industry and what employers look for in a potential employee. The module will explore what employability is and how students can best prepare for practical life in the hospitality industry away from school
  • Language (French, German, Spanish or Mandarin) 
    • This module offers students a choice of one of four possible languages throughout their studies.

 

Internship (6 months)

  • Practical Experience
    • This module enables students to consolidate the theoretical knowledge and practical skills acquired during term one of the diploma programme in a real-life working environment. It provides students with the opportunity to observe and appraise the interrelationship of theory and practice within a working environment preferably related to food and beverage.

      Worldwide internship (local conditions apply) or paid in Switzerland (6 months)

      Minimum monthly gross salary in Switzerland: CHF 2,212.‒

 

Year 2 - Caux Campus

Swiss Diploma in International Hotel Operations Management

Semester 2 (5 months)


  • Management Principles
    • The course is designed to introduce students to the functions of managing people in the Hospitality industry. The course is centred towards the interaction of management and employees, with the key focus on behavioural management psychology. This module provides basis for critical self and group dynamics, which influence the organizational employees’ engagement and performances, in the hospitality industry. Through critical reflection, individual and group exercises, students will assimilate and will be able to apply management principles as vital soft skills for organization succes 
  • Financial Accounting 
    • This module is designed to take the student through the basics of financial data collection, calculation (including various asset valuation techniques), organisation and reporting. It provides an introduction to the corporate environment and operating structures 
  • Business Communication
    • This module presents an analysis of the types of communication processes, which occur in the internal and external business environment, beginning with an examination of the theoretical underpinning of communication in businesses. Emphasis is placed on writing skills, reports and presentations, using technology to communicate. 
  • Housekeeping Management
    • This module is designed to enable students to develop an understanding of both the principles of housekeeping management and the function of housekeeping operations, and their application in today's hospitality industry. It also incorporates knowledge and application of budget control, staff productivity and performance, as applied to housekeeping, within an international hotel environment 
  • Front Office Management and Concierge Services
    • This module aims to give students a 360 degrees’ overview of the front office department of a hotel. The various aspects of front office management, including customer relations, systems and personnel, which contribute to the effective supervision of this department are analysed in depth. It is structured to allow students to develop their own versions of the guest cycle and are encouraged to innovate the front desk activities through research and group activities. This module is designed to transform the student’s perception of exceeding customer service expectations.  The corner stones of the module will help build hospitality competencies in innovative solutions, building enduring relationships and achieving excellence.  It aims to develop world-class concierge service skills, along with the required leadership and communication skills needed to succeed in concierge and hospitality operations.
  • Hotel Information Systems
    • Hotel Information Systems focuses on two main purposes IT is used in hotels today. The first being technologies that enhance a hotels performance, whiles the second is what happens behind the scenes in hotels enhancing a hotels efficiency. Technologies in this sphere are numerous ranging from distribution, Customer Relationship Management, E-marketing, websites, Revenue Management, Points of Sale, and Property Management Systems (OPERA). The course aims to demonstrate the functions of this software and how they are used in different categories of hotels.  When concluding this course students are able to identify, adapt and implement different types of technologies in the hotel they would eventually be working at 
  • Marketing and Branding
    • This module is designed to introduce students to the principles of marketing by addressing key aspects including the marketing mix, market segmentation, differentiation and positioning. An emphasis is placed on examining how the various elements of marketing are interlinked and how they add to an organization’s competitive positioning and overall strategic aim. This is set in context with today’s demand for contemporary online marketing & PR activities and their importance of storytelling and branding in the hospitality industry. The module puts strong emphasis on new technologies and looks beyond the traditional approach to marketing and the medias.
  • Events Management
    • By seeking to define 'events management' this module aims to identify the distinct nature of the sector and locate it within the wider service industry. The evolution of a rich diversity of events from community arts to mega and major events requires potential managers to be aware of the scale and scope of those events so as to identify the knowledge and skills necessary to work effectively within the industry. Furthermore, the module aims to develop an understanding of the theory pertaining to MICE (Meetings, Incentives, Conferences and Exhibitions) and the complexities of managing event CSFs and KPIs. 
  • Language (French, German, Spanish or Mandarin) 
    • This module offers students a choice of one of four possible languages throughout their studies.

Hospitality and Design Pathway Electives:

  • Interior Design II

    • The module covers a broad spectrum of interior decorating principles in order for the student to personalise and transform interiors and to acquire the knowledge and skills of dressing a room in different finishes. Students will be challenged with transforming a specific room, taking clients’ needs into consideration. Emphasis will be placed on applying the use of different colours, styles, textiles, lighting, window and floor coverings, textures and accessories, in order to create aesthetic appeal. The interior decorating principles focused on in this module, will be lying the foundations for the Interior Design module.
  • Visual Technology
    • Visual technologies, such as Sketch-up, Photoshop and V-ray 3D rendering are essential design tools used in hospitality establishments to enhance interaction and communication with clients, and express creative opinion. The scope of these technologies has gone further to enrich customer satisfaction and staff communication. This module aims to develop an in-depth understanding of the complexities of concept design in events organisation through a highly practical approach. Students will be required to design and implement a real-life event and reflect on their performance. In planning this event students must consider how to best introduce the product to the event’s precise target market, designing a concept that will deliver brand identity, community involvement and a memorable experience. This module also underpins preparation for the IS301 course in year three.

Internship (6 months)

  • Practical Experience
    • This module enables students to consolidate the theoretical knowledge and practical skills acquired during term one of the diploma programme in a real-life working environment. It provides students with the opportunity to observe and appraise the interrelationship of theory and practice within a working environment preferably related to Front Office, HR, Marketing or Design.

      Worldwide internship (local conditions apply) or paid in Switzerland (6 months)

      Minimum monthly gross salary in Switzerland: CHF 2,212.‒

 

Year 3 - Leysin Campus

Swiss Higher Diploma in International Hotel & Design Management

Semester 3 (5 months)


  • Human Resources Management
    • The course is designed to introduce students to the functions of managing people in the Hospitality industry, Human Resource Management. The course is centered towards the interaction of management and employees, with the key focus on teamwork. This module provides basis for critical appraisal of organizational and managerial processes, which influence the behaviour, and performance of people in the hospitality industry. It will also give students a better understanding of the HR function as an employee or as a manager.
  • Managerial Accounting
    • The managerial accounting course is targeted at future hospitality and design industry managers. Students will be able to hit the ground running when entering a managerial function by acquiring the necessary toolkit of skills needed to successfully perform in  a decision making role. Students will learn how to effectively utilise information provided by the accounting department of a company to analyse and interpret past performance, identify and measure relevant Key Performance Indicators, plan for the future through the use of forecast budgets, control by comparing actual and target performance and communicate objectives to line staff as well as report results to executive level management.
  • Marketing Management
    • This module will explore the phenomenal growth of consumption on a global context and the role of marketing, and specifically promotion in relation to this. In so doing, the module will identify links between the strategic marketing process and marketing roles within global competitive business environments. This module aims to give students knowledge of the planning process that is specifically related to service industry marketing. The module aims to develop students’ market students and analytic skills related to practical marketing planning issue, through the use of real world case studies and guest lecturers. The module aims to deliver a balance of service marketing planning theory, practical problem-solving case assignments and current topical issues in service marketing.
  • Logistics and Supply Events Management
    • This module will introduce the concept of logistics management within the event industry and will identify those techniques and tools available to the events manager. The fundamental building block for the event being the proposal linked to tendering and subcontracting. The event can include construction, as well as servicing and has to be underpinned by financial planning and risk assessment. Logistics for the industry must include identification and information of the supply side and the potential for evaluation of other service providers, which is often linked to management information systems.
  • Retail Management of Luxury Brands
    • This module aims to develop students’ practical knowledge and understanding of the following fields linked to the luxury good industry.
      It provides opportunity for students to synthesise information regarding the retail management (origin, evolution, specificities including customers) and to understand this crucial part of modern economy. It also helps students to understand the sales process and the actors.
      Through research and critical analysis, students will identify:

      • how an international distribution is established with a focus on the luxury industry and selective distribution

      • who are the luxury industry customers and how a relationship is developed with them by the brands through retail

      An additional know-how easily transferable to management positions offered by the hospitality industry (including boutique & design hotels) but also by the luxury good industry and the retail distribution.

  • Product and Brand Development
    • This module aims to develop students’ practical knowledge and understanding of the following fields linked to the luxury good industry. It provides opportunity for students to synthesis information regarding the luxury industry (origin, evolution, specificities including customers) and understand this “world”. It also helps students to understand branding as well as the product development process.

      Through research and critical analysis, students will identify how the luxury industry has developed and became a significant industry with international groups as main actors. Additionally, they will identify how brands and products are developed, how they have become an essential element in a globalized economy.

      An additional know-how easily transferable to management positions offered by the hospitality industry (including boutique & design hotels) but also by the luxury good industry.

  • Food & Beverage Outlet Design
    • Food & Beverage Outlet design concepts plays a critical role in attracting and retaining customers through brand messaging, storyline, and visual elements like logo and graphics conveys the style, substance, and appeal. At the same time, design must facilitate cuisine preparation and service, starting with a vision and ending as a built environment. Successful Food & Beverage Outlet Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, inspiration, feel, aesthetics, functionality and the floor plans of a project enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience.
  • Hospitality Facility Management and Design
    • The aim of this module is to explore the essential elements in the management and maintenance of facilities (physical structures including buildings, systems, furniture, fixtures and equipment) used in the hospitality industry. It is a broadly based module that covers the understanding of the development, design, construction and operation of facilities, energy management, water and wastewater management and other current industry practices.
  • Interior Design 3
    • Interior Design is today one of the cornerstone management tools in creating successful spaces, especially in hospitality. The integration of this subject into hotel management is crucial if stakeholders (the owners, operators and staff) are to maximise its potential. The first part of the module gives emphasis on the underlying concepts behind hospitality architecture and design (and therefore the understanding of spaces within hotels, restaurants and retail), going through the whole design process and the analysis of different brand design philosophies. The second part gives the student access to the design process by examining a hospitality related space.
      Students will be challenged, as hospitality professionals, to actively contribute to its redesign and develop a professional design brief. In addition, this module should be coordinated with the IS301 (AutoCAD) course, being also an essential tool for the final design portfolio at BA level.
  • AutoCAD
    • AutoCAD is a computer-aided design (CAD) software for 2D, 3D and drafting. It is used across a wide range of industries: by architects, engineers, graphic designers, project managers, and other professionals. This module aims to be a continuation of the IS201 course, where design softwares as SketchUP and Photoshop allowed students to express their creativity and design concepts. The AutoCAD module covers an in-depth understanding of the space, measurements and scale; also in combination with the ID301 course, where the underlying concepts behind hospitality architecture (within hotels, restaurants, retail spaces) are being taught. The first part of the semester focuses on the use of the main commands in order to be able to draw at a fair designer level. The second half of the semester will focus on the space analysis through elevations, sections and perspectives and setting layout spaces.
      In addition, this module is an essential tool for the final design portfolio at BA level.
  • Language (French, German, Spanish or Mandarin) 
    • This module offers students a choice of one of four possible languages throughout their studies.

 

Year 3 - Leysin Campus

Bachelor in International Hospitality & Design Management

Semester 4 (5 months)


  • Human Resources Management and Business Strategy
    • The strategic development of service sector organizations has been marked by recognition that superior service quality contributes significantly to competitive advantage. Further, globalization, increasing competitive pressures and changing customer demands have led to the realization that successful service organizations need to be flexible and responsive to change. This module provides a forum for the exploration of recent developments in management theory and practice, relating these to the strategic and operational perspectives of service sector encounters. Companies need to identify and examine future developments within the service sector and develop scenarios for facilitating and managing change. Assessment: Report 100%
  • Delivering Added Value
    • Hospitality, tourism and events products are complex and include a high service component. A competent manager in these industries will need to develop a holistic view of how the organisation can create value for the customer using both tangible and intangible facets that the organisation offers. Competition between hospitality organisations both nationally and internationally will be based on the integration of all the elements of the management process in a way that gives the customer an experience that satisfies and even exceeds their expectations. This module will examine the parameters of operations, which need to be managed in order to situate the organisation in a strong market position. In so doing, it will explore some challenging management issues. Assessment: Presentation 100%
  • Project Management
    • Project Management is a process by which diverse projects are to be delivered to meet client expectations with respect to cost, time, and quality. Most often this is used in Hospitality in the construction process. It draws on skills from a variety of disciplines and trades. The success of any project depends on effective management of these activities and coordination of interdisciplinary efforts. Project management has established itself as a formidable approach for project delivery system in view of its ability to effectively satisfy client objectives. Some of the potential benefits of the project management approach are improved control of time, quality, cost and better management of conflicts. Project Management is not exclusively for Hospitality Construction however and the ability of a project manager to efficiently perform these functions and to effectively co-ordinate the efforts of other participants toward project objectives largely determine the efficacy of any project. This module aims to provide an overview of project management processes and techniques required to ensure a co-ordinated team approach for effective delivery of building projects. Assessment: Report 40% and Written Exam 60%
  • Small Business Development and Entrepreneurship
    • The aim of this module is to develop a knowledge of the process of entrepreneurship and the environment in which the process takes place, the skills to enable the student to make an informed decision to develop their own ventures, or alternatively, to be more entrepreneurial within existing organisations and to determine the journey within the context of personal development. Assessment: Self Developed Profile 40%; Business Plan 60%
  • Advanced Consumer Behaviour
    • The rationale underpinning this module is that strategically led businesses in the current world economy need to understand consumers’ motives, perceptions and decision making processes in order to creatively design and develop products that will be successful in he market place. Although the consumption process is covered in brief in previous modules, there is a need for advanced level analysis of consumer behaviour to enable the graduate to gain a rounded appreciation of the critical issues governing consumption and the decision making process. Assessment: Report 70% and Presentation 30%
  • Innovation in Technology and Design
    • This module will concentrate on the future directions, challenges and development of all innovative solutions relating to Hospitality and wider society. It will examine why we need Innovation and how it can be encouraged and directed. It will allow the student to more clearly discern effective forms of innovation in varying industry sectors by creating a critical approach to the subject. It will examine themes focusing in innovation in design and technology and its effects on the terms of uses of actual products, materials, software and business structures. Particularly the module will look at innovations with an emphasis on smart and sustainable solutions for Hotel Design. However, this module will also enable you to develop and extend research interests into innovative elements as it impacts on the individual and social structures. Assessment: Presentation 100%
  • Language (French, German, Spanish or Mandarin)
    • This module offers students a choice of one of four possible languages throughout their studies.
  • Independent Study / Integrated Project
    • The independent study offers students the opportunity to develop their analytical and critical skills in an extended analysis of a business topic, selected by the student and supervised by a member of the teaching team. Assessment: Proposal 10%; Dissertation 90%
      By using real-life design examples students will have the opportunity to experience the realities of commercial development in simulated project that by using their previously acquired knowledge in Hospitality and Design Management together with contiguous knowledge areas of Marketing & Luxury Brand management will serve as a methodology to achieve a definably viable commercial answer to a specific brief. Assessment: Proposal 30%, Portfolio 40%, Reflective Report 30%

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