An introduction to basic marketing concepts with particular emphasis on the hospitality industry. A strong focus is given to consumer behaviour theory and consumer purchasing stages. Students' learning experience is complemented by case studies on social media and how this influences modern day consumer behaviour. Contact Hours: 24

Students are actively involved in competence based practical skills in a working restaurant environment. Students experience different service styles applicable to today's food and beverage industry. Contact Hours: 40

This unit explores and develops students' understanding of practical skills, technical skills, equipment and procedures in today's modern kitchen environment. Contact Hours: 96

The unit introduces the students to key tourism concepts, principles and impacts. The unit will also provide them with an introduction and a business approach to Tourism. Contact Hours: 24

A classroom based unit that introduces contemporary restaurant management and service concepts. It also covers; menu analysis; beverage sales and control; EPOS systems; and principles of restaurant design. Contact Hours: 48

An introduction to the core principals and concepts of managerial accounting and basic financial management in the hospitality industry. Contact Hours: 48

How to successfully manage a front of house operation, focusing on both team management and key customer service criteria. Contact Hours: 48

A Swiss federal certification ensuring students are familiar with the latest laws and regulations impacting upon alcohol service and consumption, gambling games and health and insurance liability. Contact Hours: 8

Building on the conversational and grammatical abilities studied in A1 to encourage more complex dialogue and verbal interaction. Please note: Students who already speak two of the offical Swiss languages will be exempt from this unit, students who aleady speak German plus one other language will study French instead.  Contact Hours: 96