Students develop a critical understanding of marketing, with specific focus on the service industries. Key marketing concepts such as marketing mix (Product, Price, Promotion and Place), internal marketing, CRM and marketing research are explored and engaged with.

Students are provided with knowledge on the key management disciplines required to procure, control and sell food and beverage menu items effectively within food service outlets.

Analyse the impacts of tourism development in relation to a variety of destination contexts including economic, socio-cultural and environmental impacts of tourism development.

This unit allows students to expand their knowledge of marketing, finance and human resources within a hospitality context. Students engage with a hospitality business scenario within Switzerland and develop and present a commercial proposal for the scenario to industry representatives.

This unit engages students in international hospitality operations management based on industry case studies with a specific focus on the management of food and beverage, rooms divisions and ICT departments.

This unit examines the importance of Human Resource Management within the Hospitality Industry and assesses organisational theory, behaviour, motivation, training and performance management and their relationship to successful hospitality organisations.

Developing students understanding of mid to long-term career planning, personal training development and key presentation skills.

A 22-week professional placement focusing on either front office or housekeeping management or a combination of the two.

Higher level German language skills training to the equivalent of the B1 international standard.

Advanced level French language skills training to the equivalent of the A2 international standard.