Objectives and Learning Outcomes
At the conclusion of the course, students will be able to:
- Combine an understanding of practical, theoretical and personal skills required for professional management roles in events leadership.
- Cultivate a professional management attitude and nurture team working and project planning skills.
- Use conversational German language skills in an operational setting.
- Confidently differentiate concepts within hotel finance control systems.
- Critically examine the impacts and economical developments from small scale to mega-events.
Hotel Finance and Control Systems
This unit requires developing a critical approach to the analysis of the management of Hotel Finance and control systems and the problem-solving skills that management require for the successful and profitable control of a hotel business. It is not designed to train students to be accountants, but rather to provide the knowledge and skills required by managers to operate a profitable business, via the understanding of financial information.
This unit aims to introduce students to the concept of international tourism and the core tourism activities in an international context. The course puts a lot of emphasis on the students’ independence to gain knowledge from different sources, in order to deepen their knowledge and to critically assess the concept of international tourism.
People Management and Performance
This unit requires developing a critical approach to the analysis of people as performers in service organizations and problem-solving in similar contexts. It encourages examination and questioning of traditions and the nature of perceived constraints and the contribution of other functional aspects of people management and performance processes.
The aim of the unit is to get concrete answers to the simple yet always controversial and enigmatic question: How can leaders influence people and themselves to create service quality and a productive work environment. As such, this unit does not intend to make you a better hospitality administrator, but rather to excite in you the ability to look beyond common duties and roles and to expand your competence in areas that require discipline for searching deeper meaning and empathy for human behavior.
Modern Hospitality Marketing
This module aims to enable students to gain an understanding of theoretical and practical aspects of marketing strategy and has been designed to apply to any profit or non-profit organization, or to any product or service. Students will choose one tourist destination and analyze their marketing strategy.
You are asked to demonstrate an understanding of the nature of strategic decisions, and the problem types that require their implementation. Thus the study of marketing is studied at a level of some sophistication, yet is appropriate to students with a variety of marketing expertise.
The module aims to develop student ability in managing a complex assessment that mirrors the thought process involved in outcome prediction. This is the study of risk reduction, a perspective fundamental to the study and practice of marketing.
The assessment for this unit is concerned with the critical analysis of potential marketing strategies in terms of their suitability and applicability to analyze a market with which they are currently involved, or with which they aim to become involved, and therefore is intended to have both educational and pragmatic outcomes.
The aim of this unit is that students will become convinced that a good knowledge of customer buying behavior, at both the individual and corporate level, will help to increase sales volume and profitability. If producers are to market successfully in the hotel and tourism industries they must understand the behavior of their customers, their needs and wants and how these can be satisfied. A study will be made of the personal and interpersonal factors, which affect the process. Marketing theory is dominated by the concepts of consumer-led, or market-led marketing – this cannot be achieved if there is no understanding of customer behavior. By the end of the course, the student will have acquired the knowledge needed to analyze why customers make decisions, and what influences those decisions when purchasing a tourism product.
The aim of this unit is to enable learners to hypothesize and exercise appropriate judgment regarding the principles and theories of learning in the context of the individual, team and the organization. The module is designed according to the following domains of creativity:
- Individual creativity
- Team creativity
- Creativity within organizations
Moreover, students will demonstrate and critically evaluate creative solutions in pursuit of the personal, group and organizational aims and objectives. Students are expected to undertake an individual and team approach to creative management and development that delivers a guided process of assessment and reflection.
This unit will enable students to communicate confidently in German at an intermediate level, and is designed to allow the student to work in direct contact with guests in a variety of positions in five-star hotels in Switzerland.
Tourism is an international industry and students should have a good grasp of foreign languages. This will help them with their daily interactions with both guests and work colleagues. The emphasis within this unit is on communication within the business
environment in which students are likely to find themselves when on placement in industry in Switzerland. Good command of the German language is also very beneficial for students who wish to secure placements that have higher levels of face to face customer contact.
Service Operations Management
This unit is aiming to develop an understanding of the organization and the management of hospitality organizations. It helps the developing of a critical approach towards a guest-focused service strategy in hospitality organizations – that want to be successful in today ́s customer-driven market. The aim of the unit is to evaluate how operations management can be used in the service industry with a strong focus on hospitality-related companies. The course investigates how managers can affect their stakeholders such as employees and suppliers as well as the service system in order to create value for their customers.
Business Planning Methods and Approaches
This is a tutorial-based module designed to prepare the student for writing the Hotel Business Plan Project. This project is designed as the capstone to the Master of Arts.
- Entry requirements: Bachelor Degree or a Postgraduate Diploma in any discipline, or have a minimum of three years of suitable experience in the hospitality and tourism industry and suitable academic qualifications.
- Age requirements: 20 and above
- Language proficiency: Required English level by interview / HTMi test or have TOEFL 513 or IELTS 5.5 or equivalent HTMi English Placement Test Score.
- Prior work experience: None or three years minimum experience in the hospitality or tourism industry if not a degree or a postgraduate diploma holder.
Delivery and Assessment Methods
- Mode of delivery: Face-to-face, blended learning platforms, online, research, student-centered learning, tutorials, lecture, presentations, and applied to learn.
- Final assessment: Written exams and final projects.
- Graduation requirements: 60%
- Average student-teacher ratio: 15 students per 1 teacher
- Total contact hours: 330 hours full-time
- Duration of program: Academic Study: 20 Weeks and Work Placement / Internship: 20-24 Weeks
Students who successfully complete the program (academic study and work placement/internship) will be awarded the Master of Arts (MA) in Hotel Business Management by HTMi Hotel and Tourism Management Institute.