Swiss Advanced Diploma in Hotel & Restaurant Management

3 TO 4 YEARS
Hospitality Semester in Swiss Degree in International Hospitality Management (Semester 1)
Paid F&B or Rooms Division Internship

Paid F&B or Rooms Division Internship

Paid Supervisory Internship

Hospitality Semester

in Swiss Degree in International Hospitality Management (Semester 1)

44 Weeks

Taught in English and embedding personal and professional development to further enhance students’ intercultural leadership, this programme provides students with experience in all hotel departments. In doing so, they develop into experienced hospitality professionals with a holistic overview of the industry. There is a practical approach whereby students undertake practical training throughout their learning. 

Year 1 introduces the basics of hospitality and service management alongside essential university-level study skills. The first year consists of 22 weeks study on campus, followed by a 22-week internship placement specialising in F&B or Housekeeping.

Successful completion of the three year programme entitles students to the Diplom Hôtelière-Restauratrice HF/Diplom Hôtelier-Restaurateur HF.

Requirements

You can see the full programme Application Requirements here.

Free Academic Consultation

We pride ourselves on offering an individual service to all our potential students. If you wish to be contacted for a free academic consultation by one of our Admissions Officers, then please complete the below form indicating the study area that you are interested in. We will then contact you directly to discuss your options at IMI.

 

Consultation Form...

Award

Progression to Year 2 of the Swiss Degree in International Hospitality Management / Dipl. Hôtelier/ère-Restaurateur/rice HF

Core units: 140 credits
Credits: 10

Introduction to the principles behind rooms division and housekeeping management within hotel properties. Contact Hours: 36 

Credits: 10

This unit teaches the core academic disciplines for successful university study and provides guidance and materials on researching, referencing, time management and organisation to help students make the most of their time on their chosen programme. Contact Hours: 25 

Credits: 20

This practical unit focuses on the development of students restaurant service skills and knowledge of beverages served within fine-dining restaurant environments. Contact Hours: 48 

Credits: 20

Introduction to the principles behind food storage and preparation in a professional kitchen. Contact Hours: 48

Credits: 20

An overview of the financial and accountancy considerations required when managing or starting a hospitality business. Contact Hours: 48 

Credits: 20

A complete overview of the management considerations required when running an F&B business. Contact Hours: 48 

Credits: 20

The English language skills required to operate professionally within a hospitality business. Contact Hours: 96 

Credits: 0

A Swiss federal certification ensuring students are familiar with the latest health and safety and accident prevention and management procedures in the workplace environment. Contact Hours: 8

Credits: 0

During their first and second year internships students will cover many aspects of hospitality including kitchen, service, catering, events, housekeeping, front office, night audit, concierge and porter training.  

Credits: 20

Introducing you to the basic conversational and professional dialogue skills in the German language. 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

TESTIMONIALS

"At the end of the day, if I have problems I can always go to any of my professors and ask for help. This is a major advantage of a smaller school."

Popthon Kirawit

from Thailand , graduated in 2021

What I really like about the Advanced Swiss Diploma is the opportunity to experience everything. In this program I received training in IMI's restaurant, in housekeeping, sustainable tourism and also learned how to do accounting and operations management. These are the skills I will need if I want to own a restaurant or a hotel in the future. At the end of the day, if I have problems I can always go to any of my professors and ask for help. This is a major advantage of a smaller school!

Read more...
News

Enhanced Application Experience

At IMI, we are continuously improving our application experience by providing our prospective students with modern and state-of-the-art service and tools...

Read more...

IMI in Malaysia

IMI CEO Prof. Caldwell was in Malaysia recently to visit partner schools and attend a specially organised alumni reunion...

Read more...

Delving into Disasters

Sympathetic helpers or ghoulish voyeurs? We examine the motivations behind the 'disaster tourism' phenomenon and the impacts such visits can have on communities in recovery...

Read more...

Zagg Visit

We took our students to the Zagg hospitality and gastronomy trade fair which showcases the best of local Swiss produce and connects industry suppliers with hospitality businesses...

Read more...

Reservations Reboot

Our hospitality students have been enjoying getting familiar with a new resOS online bookings system in the Swiss Room restaurant...

Read more...
Icon cap
News icon