Term 1: Master of Arts in International Business in Hotel and Tourism Management
7HO713 Food and Beverage Service Management: This unit has been designed to allow students develop their Food and Beverage Management Skills through coursework and live Food and Beverage events. The unit allows the students to get a thorough understanding of the challenges in contemporary Food and Beverage Management by combining theoretical approaches, practical Food and Beverage service and the delivery of a themed event.
Students experience both theoretical as well as practical approaches to the management of Food and Beverage operations. (20 credit points)
7HO719 International Tourism Management: This module charts the course of tourism from its early evolution through to modern technology and experience. The teaching and learning strategies will include lectures and seminars, with use of case study material and research activities to illustrate the practical application of tourism topics covered. Learning will be assessed through a written examination and a research activity consisting of two parts, one entailing a review of pertinent literature in relation to a given topic followed by a presentation of findings. (20 credit points)
LANF101 French 1, LANG101 German 1 (mandatory for internships in Switzerland): This course gives an introduction to the main grammatical structures and fundamentals of language through listening, speaking, reading and writing. Practice and development of comprehension.
(no credit)
Term 1: Master of Science in International Hospitality Management
7HO713 Food and Beverage Service Management: This unit has been designed to allow students develop their Food and Beverage Management Skills through coursework and live Food and Beverage events. The unit allows the students to get a thorough understanding of the challenges in contemporary Food and Beverage Management by combining theoretical approaches, practical Food and Beverage service and the delivery of a themed event.
Students experience both theoretical as well as practical approaches to the management of Food and Beverage operations.
7HO712 Information Technology and eBusiness: In this unit, synthesis of business management practises and Information Technology (IT) are considered. Essentially, the success of hospitality and tourism organisation is attributed to its business model. Emergence of the knowledge society and knowledge-based economy makes it imperative to incorporate and integrate managing information systems with hospitality and tourism business management. Additionally, Web-based simulation programme encompassing the practical and theoretical framework for the utilisation of customer relationship management is applied. This assessment evaluates the rationale behind decisions, accuracy of information and arguments as well as oral expression and format of the presentation in the context of team work. (20 credit points)
LANF101 French 1, LANG101 German 1 (mandatory for internships in Switzerland): This course gives an introduction to the main grammatical structures and fundamentals of language through listening, speaking, reading and writing. Practice and development of comprehension.
(no credit)
Term 2: all programs
7HO714 Management Accounting and Finance: This unit explores all the relevant financial and accounting regulations and procedures relevant to non-accountants. This course presents managerial accounting concepts and explains how they apply to specific operations within the hospitality industry. It is designed to improve students’ critical thinking skills relative to hospitality financial management, and assist students to understand, analyse, and communicate financial information obtained from common firm financial statements and other sources. (20 credit points)
7HO715 Consumer Behaviour and Strategic Marketing: In this unit, students are encouraged to develop a realistic approach to marketing and business problems by conceiving of their own services marketing situation, for which they must elaborate a fact-based environmental context and which they will use to apply the marketing and strategy theories and models presented during contact hours and in the readings. (20 credit points)
LANF102 French 2, LANG102 German 2 (mandatory for internships in Switzerland):
Review and development of the main grammatical structures and fundamentals of language at elementary level through listening, speaking, reading and writing. Practice and development of comprehension. (no credit)
Term 3: all programs
7HO717 Research Methods: This unit acts as the foundation for the Dissertation and Business Plan and raises the importance of research and analyses in the business world. (20 credit points)
7HO716 Human Resource Management and Organisational Behaviour: This unit appraises and compares the human resource management functions to make staffing decisions in general and suitable for the hospitality and tourism industries. It will enable the students to acquire operational as well as strategic knowledge. The module focuses on the generalist functions of Human Resource Management at a strategic level focusing on decision making and current workforce challenges. The areas of resourcing, talent management, designing, delivering and evaluating learning and development strategies will be introduced and complemented by the areas of leadership, change management, creating a learning culture, emotional intelligence. (20 credit points)
LANF201 French 3, LANG201 German 3 (optional): Ongoing development of the grammatical structures and fundamentals of language at intermediate level through listening, speaking, reading and writing. Practice and development of comprehension. (no credit) Internship (mandatory for internships in Switzerland): Student that choose to do an internship in Switzerland after term 3 must complete all levels of either French or German.
Term 4: Master of Arts in International Business in Hotel and Tourism Management
7HO721 Business Plan Project: The students will research and produce a business plan for a tourism or hospitality related business. This module includes analytical, strategic as well as financial aspects of successful business planning. (40 credit points)
7HO720 Strategic Hospitality Management (20 credits): This module is the capstone module of the MA program. In this module students will be required to work in groups and apply the skills learnt in previous modules in a live business context. This live context will be provided through the use of a virtual hotel simulation. Throughout the module students will take the role of the management team of a hotel and will liaise with the owner on a regular basis to deliver to the owners objectives. (20 credits)
Terms 4 & 5: Master of Science in International Hospitality Management
7HO718 Dissertation: The dissertation normally involves both desk research and empirical enquiry into the chosen topic and is concerned primarily with reviewing the pertinent literature to put the study into context, analyzing and evaluating data, drawing valid conclusions and making appropriate recommendations for future research and application of the findings in industry. Candidates must demonstrate evidence of reflection upon the theoretical implications and practical applications of their research. (60 credit points)