Swiss Degree in International Hospitality Management (Dipl. Hôtelier/ère-Restaurateur/rice HF) - currently under recognition by the SBFI

3 TO 4 YEARS
Paid F&B or Rooms Division Internship (Semester 2) CHF 2,212

Year 2 in Swiss Degree in International Hospitality Management (Semester 3)
Paid F&B or Rooms Division Internship (Semester 4) CHF 2,212

Paid Supervisory Internship (Semester 6) CHF 2,212

Year 2

in Swiss Degree in International Hospitality Management (Semester 3)

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 2 develops management and strategy techniques with an overview of accountancy and food production. It consists of 22 weeks study on campus followed by a 22-week internship specialising in culinary arts.

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 and attach your CV/resume. We will then contact you directly to discuss your options at IMI.

 

Consultation Form...

Award

Progression to Year 3 of the Swiss Degree in International Hospitality Management / Dipl. Hôtelier/ère-Restaurateur/rice HF

Core units: 528 contact hours
Contact Hours: 24

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


Credits: 10
Contact Hours: 40

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


Credits: 10
Contact Hours: 96

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


Credits: 30
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


Credits: 20
Contact Hours: 24

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


Credits: 10
Contact Hours: 48

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


Credits: 20
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


Credits: 20
Contact Hours: 96

More advanced German language skills training equivalent to the international A2 standard. Contact Hours: 96


Credits: 0
Contact Hours: 96

An introduction tp French language skills training equivalent to the international A1 standard. Contact Hours: 96


Credits: 0
Contact Hours: 8

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


Credits: 0
Contact Hours: N/A

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: 0
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 , studying at IMI

What I really like about the Swiss degree programme is an 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. These are all the skills I will need if I want to own a restaurant or a hotel in the future. And this is just what I am learning in my first year! 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!

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