The Curriculum

This course is designed to provide an introduction to the hospitality industry and an appreciation of the scale and importance of the five main sectors, travel/accommodation, meeting/event planning, catering, managed services and entertainment. The analysis of the main part of the company will be analyzed, to develop knowledge of the different factors of the company and the constraints under which the department and the work will work.

This core module is a key factor influencing the development of a number of definable skills that are essential for successful management practices and effective leadership. These include the ability to think and make decisions, manage financial information, including the cost of proposed plans and manage budgets, many team work and interpersonal skills, and others related to the development of personal performance and trust and responsibility. This module also aims to develop other professional skills necessary for the effective management of advanced people and provides opportunities for applied learning and continuous professional development. Critical reflection on the relationship between theory and practice is particularly evident by considering case studies rooted in reality.

To develop a complete knowledge of professional cuisine in hotel and catering industries. To Induize in the professional competence of students as a kitchen clerk in any type of food production operation with a common grounding to the types of Indian cuisine and 0 Culinary Artinary Art treats food preparation, the art of cooking and food. Culinary Arts train students to settle, food and food / food / food and good and beautiful. These courses are useful for those who want to pursue a career in the field of kitchen management, food and beverage management, as well as hospitality and other hotel related job profiles.

The main objectives of this module are to understand the challenges associated with the food and beverage industry, review aspects of management and planning in restoration projects, identify the roles and responsibilities of the food and beverage industry, as well as relationships with other hotel departments, discuss industry opportunities and future trends.

At the end of the module, students will be able to understand the different types of hotels and their characteristics, explain the structure of the Front Office department, develop a clear concept on accommodation facilities, manage booking activities, deal effectively with guests and colleagues, maintain personal care and safety.

After completing this module, the learner will be able to: define physical plant, explain the functions of hotel facilities, explain the costs associated with hospitality , explain the impact of construction design on industrial management, describe the components of the installation, describe the types of fabrics and materials used, explain the method and style of hotel building, describe paints and varnishes etc.

You can choose your desired foreign language out of Spanish, Chinese, German, Portuguese, English, Hindi, Japanese, Dutch etc

At the end of this module, the student will acquire the soft skills necessary to work together and as a team player and will add value to any business / organization. The module will enhances the individual skill sets.

In this module, you will learn about The Role and Importance of Housekeeping in Hospitality Operation, Organization of Housekeeping Department, Cleaning Organization, Cleaning Agents, Care and Cleaning of Different Surfaces, . Inter Departmental Relationship, Use of Computers in Housekeeping Department etc.

The purpose of this lesson is that the student has the main points concept of hotel production department, students be able to recognize the important role of the kitchen department in the group it plays a very important role in customer satisfaction.

In this module, you will learn about Introduction to Switzerland Hospitality & Related Laws in Switzerland Introduction, Legal Perspectives, Key Issues, The legal requirements Prior and at the time of doing Hotel Business, Laws Related to Hotel Operations in Switzerland, Doing Hotel Business in Switzerland, Business Contracts, Hotel Licenses and Regulations, Hotel Insurance, Laws Related to Employees, Guests, Public Health & Safety: Introduction and Overview of Labour Laws, Hospitality Laws, laws Related to Food & Beverage Services: Food Legislation and Liquor Licensing etc.

This module is designed using the latest information and teaching methods. All hospitality courses are designed to include writing, critical research and presentation skills, research and group learning. Knowing what to offer is key to your success in the industry.

This course outlines bookkeeping essential for anyone in the hospitality industry, which includes hotels, restaurants, spas and similar businesses. It familiarizes the accountant with the basic concepts and discusses the various types of financial and accounting matters necessary for their construction. Detailed accounting topics include payroll, fixed assets, and accounts payable. There are also many accounting management topics, such as building budgets, pricing systems, cost analysis, and financial management. In short, the system prepares the accountant for all accounting issues that may arise in the hospitality industry.

You can choose your desired foreign language out of Spanish, Chinese, German, Portuguese, English, Hindi, Japanese, Dutch etc.

At the end of this module, the student will acquire the soft skills necessary to work together and as a team player and will add value to any business / organization. The module will enhances the individual skill sets.

The design and organisation of the hotel and its beginnings. – From the job chart to the responsibilities employees from different departments. Identify the market area. Room types, meal plans, prices and to rent a house. Importance, Format, Tools of Reservation.

This module aims to explore clear answers to a simple but still perplexing question: how can leaders influence people and themselves to create quality work and a productive work environment. As such, this module is not intended to make students better hospitality managers, but rather to develop their ability to look beyond ordinary jobs and tasks and to expand their skills in areas that require discipline to seek in-depth explanations. this and compassion for human behavior. This module requires the development of critical methods for the analysis of people as actors in the service industry and to solve similar problems and situations. It supports research and questions about the culture and the nature of the perceived barriers to the integration of other aspects of the work of people management and operational processes.

In this module, you will learn about List of functions of the H/K Dept, working towards ‘Customer delight’, Organisation of the Hotel, Staff Hierarchy, lines of Authority & areas of responsibility, Vertical & horizontal coordination within & outside the Dept, Effective communications skills, interpersonal skills & good grooming standards, Duties of staff at the managerial level, Duties of staff at the Operational level, duties of staff at the supervisory level, Types of Rooms & suites, Various status of Rooms, Amenities provided in standard, superior & deluxe rooms, VIP amenities, Items provided on request, Placement of Supplies in a room etc.

Develop an overview of the growth of the hotel industry. In the world from ancient times to recent times. Understand the different aspects of the food industry) the work of the different departments of the hotel and their relationship with the food and beverage service, to acquire basic professional skills in the principles of food and related matters. Understand the functions of the F&B department, its functions and its employees. Understand the various non-alcoholic beverages and their preparation and function.

This module provides opportunities to students to develop specialist event management knowledge and understanding, Gain an appreciation of the essential information and skills students need to be successful working in organisations operating in the conference, events and banqueting sectors.

The student can develop a tourism business idea using different business areas. The student can create new brands that provide different experiences for tourism customers. The student recognizes the potential for success based on market and customer research.

Marketing in the hospitality and tourism industry presents unique challenges, as marketers are tasked with selling services and souvenirs rather than merchandise. In this hospitality management course, you will learn how to apply knowledge and marketing skills to the hospitality and tourism industry. You will learn best practices for building customer loyalty and building a strong brand and learn how to effectively communicate with stakeholders through integrated social media communications. You will also learn the importance of selling to old and new customers.

The aim of this module is to provide students with the knowledge and ability to explain the management processes, procedures and issues within different companies. Furthermore, it seeks to give students the opportunity to analyze current developments related to the strategic management of businesses at the corporate level.

This department seeks the development of critical methods for the analysis of the management of the hotel’s finances and the management process and problem-solving skills that managers need to manage effectively and profitably manage the hotel business. It is designed to train students in accounting, but to provide the knowledge and skills that business leaders need to run a profitable business, through an understanding of financial reporting.

This module aims to enable students to gain an understanding of the conceptual and practical aspects of marketing strategy. It is designed to be involved in any for-profit or non-profit organization, or any product or service. Students will select a tourism destination and analyze their marketing plan. They will be required to demonstrate an understanding of the nature of strategic decisions and the types of issues that require their implementation. Therefore, the application of marketing should be studied at a higher level; Also, it is good for students with different marketing skills.

This unit aims to enable students to think and demonstrate justice about values ​​and educational concepts in individual, group and group contexts. The module is designed according to the following aspects of nature: 1. Individual creativity 2. Team creativity 3. Creativity within organisations.

The aim of the module is to acquaint students with the nature, function and management of heritage tourism around the world. The module focuses on the management of heritage tourism, one of the main areas of the tourism industry, which can include tourist attractions such as castles, parks, heritage sites, military bases , creative sites and many other sites built specifically for them to be able to. attract visitors or have changed to accommodate visitors. This means that studies on how to manage heritage tourism can be varied and diverse, even if one aspect they all have in common is their ability to attract visitors to see their properties. It is usually the heritage site that inspires the visitor to visit the destination. Therefore, their effective management is critical to the development and delivery of effective endpoint management.

The main aim of this module is to give students the opportunity to apply their knowledge of the research process and develop an independent research plan to facilitate the gradual development of an MSc thesis. Students will choose an area of ​​research that interests them and contributes to their professional development. This study will focus on secondary and primary research methods appropriate to the chosen topic. The ability to use search engines and libraries with academic journals and books is an important part of the process. In addition, students should read extensively during the research process to develop knowledge and understanding of their chosen field. The module is student specific and the learner will be expected to demonstrate the ability to work independently and provide evidence of individual approach to the completed project.