Bachelor of Arts in International Hospitality & Design Management

Bachelor's Degree

The 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.

 

 

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• 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.
    The first section focuses on knowledge and understanding of the basic elements of accounting and includes exercises intended to help students develop their research and problem solving skills. The second section of the module includes a more in-depth analysis of the major financial statements combined with regular exercises designed to encourage students to interpret and evaluate these instruments and their role in the successful operation of hospitality business.
• Interior Design 1 (incl. Events Decor)
  • The first half of the 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.
    The second half of the module will introduce students to a variety of events design techniques and different types of decoration. It will enhance the skills and knowledge of the students to add value to customer expectations in the banqueting and events field, through the application of the principles of design to events decoration.
• 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, menu design, facilities design, layout and equipment will incorporated in the assignment of opening a restaurant.
    The module also introduces the important element of human resources management within food and beverage operations, as well addressing the key areas of Food Safety and Hygiene Management and to develop their ability to critically evaluate and analyse instances, which enhance or diminish good practice.
• Food & Beverage Applied Knowledge (incl. Banquets)
  • This module aims to develop the students Food & Beverage Knowledge with regards to identification of different food and beverages and service delivery. It also focuses on food preparation methods, guest communication, service quality and food design. While linked to the Service Practice module, it teaches the students the required skills to plan, develop and deliver a food and beverage related event by showcasing their ability to work in a group.
• Food & Beverage Practical Service
  • This module is designed to enable students to relate the theory and apply the practical understanding of service knowledge into both the fine dinning and buffet style food and beverage outlets here at IHTTI School of Hotel Management. Students learn and practice the module alongside the co requisite F&B Applied Knowledge unit. The service styles provide the simulation of what will be expected during employment in the food and beverage industry.
• Food & Beverage Cost Control & Menu Planning
  • This module is intended for persons wishing to undergo training for, and gain employment in the hospitality catering industry Worldwide. The module aims to provide students an insight into the industry and developing the theme of shaping the menu to best perform its function of controlling, directing and managing the food service operation. The cost control element of the module aims to provide students with practical knowledge of the management control cycle used in all types of food and beverage service operations to plan, attain and maintain organizational & objectives, making use of the available resources.
• Personal Development and Leadership
  • Professional personal development, communication and leadership skills are essential to students intending to pursue careers in the Hospitality Industry. 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.
• Art of Employability
  • The module aims to provide a knowledge and understanding of the reality and expectations of the real world, which is the work environment. It is about supporting students to develop a range of knowledge, skills, behaviours, attributes and attitudes which will enable them to be successful in employment but also in life. This module also introduces the important element of emotional intelligence within work environment understanding and management.
• Academic Research & Reporting
  • 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 Word and PowerPoint. The module also incorporates the concept of website designing as a credible presentation and marketing vehicle.
• 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
  • The module gives students the opportunity to complete a 6-month practical experience as an integral part of their academic programme. Prior to their studies, students are prepared to face the 'hands-on' experience through the various courses. The internship experience is valuable to students as a means of allowing them how their studies are applied in the 'real world'.
    
    Worldwide internship (local conditions apply) or paid in Switzerland (6 months)
    
    Minimum monthly gross salary in Switzerland: CHF 2,172.‒

 

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• Housekeeping Management
  • This module is designed to enable students to develop an understanding of the principles of housekeeping management and operations with regards to the application in today’s hospitality industry. While teaching the students the practical skills of housekeeping, it also incorporates knowledge and application of budget control, staff productivity and performance, as applied to housekeeping, within an international hotel environment.
• Hotel Information Systems
  • This module aims to provide students with the concepts and skills associated with hotel software. The module addresses different kinds of technologies that are installed and used to operate a hotel. Students will create and install processes and systems associated with hotel software. The course will focus on two types of technologies mainly efficiency and performance based technologies.
• Front Office Management & Concierge Services (incl. Revenue Management)
  • This module aims to give students a 360 degrees’ overview of the rooms division function of a hotel. We start by describing the various roles at the rooms division department of a hotel, and focus on the front desk. We look into Standard Operating Procedures and Ratios with specific reference to revenue management. Students redesign the guest cycle, adding modern steps to it and analyzing various communicative procedures throughout the cycle. We then discuss innovative room and front desk concepts in what has become a fast evolving industry. 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.
• Interior Design 2
  • The module covers a broad spectrum of interior decorating principles in order for the student to personalize 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 colors, styles, textiles, lighting, window and floor coverings, textures and accessories, in order to create aesthetic appeal.
• 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, body language and oral communication, using technology to communicate. The red (guiding) thread this semester:
    • Oral communication through the sales pitch and the debate / journal activity.
    Many exercises and topics studied in class will lead to those main activities (application).
    • Written communication will be studied through practice and will be combined with the above activities.
• Branding and Media Strategies
  • In today’s increasingly competitive marketing environment there has been a shift from traditional marketing techniques towards online marketing & PR. The brand has an identity that is transcribed through storytelling and consistent visual content. This module puts strong emphasis on new technologies and looks beyond the traditional approach to marketing and the medias. The students will learn to interact with the medias in order to successfully promote a brand and the hospitality industry. On completion of this module, students will be able to understand and plan efficient media strategies (interactions with the medias, PR, use of new technologies and social medias). Moreover, they will be able to create relevant content (photos, videos) according to a brand’s identity.
• Visual Technology (Sketch-Up, Photoshop, V-Ray)
  • Visual Technology is increasingly being used in hospitality establishments to enhance interaction and communication with clients. The module covers a broad spectrum of visual principles and techniques; the course starts with an in-depth overview of SketchUp, Photoshop, and Vray. Essential design software that will allow you to graphically express creativity and design concepts. During the second half of the semester, students will be introduced to website design; they will be challenged, as hospitality professionals, to create their own business website.
    In addition, this module is considered a pre-requisite for the following IS301 course in 3rd Year and an essential tool for the final design portfolio at BA level.
• Concept Design and Events Organisation
  • This module aims to develop an in-depth understanding of the complexities of concept design and events organisation through a highly practical approach. Students will be required to plan and execute an event for the launch of a specific product. 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.
• Financial Accounting
  • This module is designed to take the student through the basics of financial data collection, calculation (including various asset valuation techniques), organization and reporting. It provides an introduction to the corporate environment and operating structures.
    This module highlights the following Swiss Hospitality Touch characteristics:
    • Immaculate precision: recording business facts into accounting according to some very strict rules and regulations (Meticulous Attention to Detail) and giving information to the users on time (Timeliness);
    • Discreet discipline: the Accounting department is by definition a department where a lot of sensitive information is used and stored, a place where staff know a lot of information about the company, its profitability, its income, its staff, etc.;
    • Practical Innovations: the Accounting department has to create the appropriate reporting documents and schedule to make sure the information is given to the different users like the management team, the owners and creditors (Developing new products and Services).
• Management Principles
  • The course is designed to introduce students to the functions of managing people in the Hospitality industry. The course is centered towards the interaction of management and employees, with the key focus on behavioral 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 success.
• Hospitality Social Responsibility
  • This module will attempt to develop students’ knowledge and understanding of tourism and hospitality business corporate social responsibility (CSR) and ethics. Students will be introduced and familiarized to individuals and companies ethical behaviour and critically review the impact of these behaviours on the business environment.
• 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
  • The module gives students the opportunity to complete a 6 month practical experience as an integral part of their academic programme. Prior to their studies, students are prepared to face the 'hands-on' experience through the various courses. The internship experience is valuable to students as a means of allowing them how their studies are applied in the 'real world'.
    
    Worldwide internship (local conditions apply) or paid in Switzerland (6 months)
    
    Minimum monthly gross salary in Switzerland: CHF 2,172.‒

 

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• 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 'Retail Management' 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 Management
  • This “Product & Brand Development” 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.

 

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• 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%