13 Course Postgraduate Swiss A - Swiss Business

Tuition Fee

Start Date

Medium of studying

Fully Online

Duration

Program Facts

About Program

About University

Admission Requirements

Student Stories

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Program Facts

Program Details

Degree

Diploma

Major

Hospitality Management | Hotel Services | Tourism Management

Area of study

Services

Education type

Fully Online

Course Language

English

About Program

Program Overview

13 Course Postgraduate Swiss Alpine Diploma in Hospitality Management (Distance Learning)

Overview

This program is aimed at graduates of other disciplines than hospitality who wish to acquire knowledge and skills in the hospitality industry. It is also aimed at industry practitioners who have accumulated experience and aspire to have respectable qualifications for career advancement.

Advantages of Distance Learning

Learn while you earn – continue to work while studying
Learn on your own time and at your own pace
Pay as you go, course by course
Get the support of our Career & Placement services

Virtual Learning Environment

All courses in Hospitality Management are offered via a virtual learning environment where your textbooks will be. The e-learning method is very user-friendly and allows you to 'study' on your own time, and take revision questions at the end of each chapter before you take the final exam. Available learning resources include various interactive features such as videos, key terms, web links, case studies, and exhibits.

Admission Requirements

The admission requirement for the Postgraduate Diploma in Hospitality Management is that a student must have a degree from a college or university, or have sufficient work experience at supervisory level, and be proficient in English language. You may enroll in this program at any time.

Duration of Studies

Once you are connected to the virtual learning environment, you may complete a course within a month or two or three, but the maximum time you have to complete a course including taking the final exam is 180 days. That depends on how much time you allocate to studying. Sometimes an extension of another month is granted if your workload is too demanding. We reckon each course will require between 30-40 hours of studying.

Final Exam

At the end of each chapter, there are revision questions to prepare you for the final exam. Once you reach the last chapter and are ready for the final exam, you will contact us and we will organize for you to take the exam online. The Final Exam is compiled of 100 multiple-choice questions and you will need to score 70% in order to pass it. Upon successful completion of the exam, you will receive a Certificate for each course and the Diploma in Hospitality Management at the end of the 13 courses.

Course List

Hospitality Today: An Introduction (#103)

This course takes a management perspective in explaining the organization and structure of hotels, restaurants, casinos, cruise lines, and clubs. It includes information on franchising, management contracts, business ethics, human resources, marketing and much more. Charts, exhibits, hospitality industry statistics, and Web site listings provide useful information that can be applied on the job.

Managing Housekeeping Operations (#338)

No property can be profitable without clean rooms and efficient housekeeping operations. Learn what it takes to manage this important department. This course provides a thorough overview, from the big picture of hiring and retaining a quality staff, planning, and organizing, to the technical details for cleaning each area of the hotel. Practical information from industry experts makes the contents of this course immediately applicable to your job situation.

Management of Food and Beverage Operations (#241)

Get the foundation you need to make smart decisions in food and beverage operations. This course shows how to give guests the highest priority as all details of the food and beverage operation are planned, implemented, and evaluated. You’ll learn how to build business through effective marketing strategies, how to satisfy the food-quality and nutritional demands of guests, and how to increase profits by maximizing service, productivity, and technology.

Supervision in the Hospitality Industry (#250)

This course teaches the skills that can help you develop effective supervision and management skills that are essential to success in the industry. Topics include how to recruit, select, and train; increase productivity; control labor costs; communicate effectively; manage conflict and change; and use time management techniques. Resources on creating a professional development plan for your hospitality career can help you set the direction for future educational and professional endeavors.

Hotel and Restaurant Accounting (#261)

This is AHLEI’s foundational, introductory accounting course. You need no prior accounting experience to take this course. This course will help you develop a solid understanding of hotel and restaurant accounting procedures, with a focus on the computerized accounting used in today’s hospitality accounting situations. You’ll learn about taxation of business income, the role of governmental agencies, and how to read and analyze financial statements. The most recent edition of this textbook incorporate several chapters from Accounting for Hospitality Managers #362.

Security and Loss Prevention Management (#387)

Security is one of the top concerns in today’s hospitality industry. This course provides the background you need to be informed about the security issues and practices that affect your property every day. Topics include the physical security of the property, asset protection, guest protection, security equipment, emergency management and procedures, OSA requirements, and more. Exhibits, sample forms and documents, and links to safety and security Web sites make this course practical and relevant.

Managing Hospitality Human Resources (#357)

Hospitality is a people industry, and this textbook shows how to manage the important human resources who provide services within a hospitality operation. You’ll learn how to fulfill the requirements of U.S. employment and workplace laws, and discover the latest strategies for attracting employees, minimizing turnover, and maximizing productivity.

Managing Front Office Operations (#333)

Increase front office efficiency and help sales grow with the knowledge and skills gained from this course. Topics include revenue management and the latest technology applications. This course shows how front office activities and functions affect other departments and focuses on how to manage the front office to ensure your property’s goals are met. Case studies and real-world examples present a practical industry focus.

Leadership and Management in the Hospitality Industry (#304)

Learn how to improve your leadership abilities and develop an understanding of high-performance teams and employee empowerment. Practical information prepares readers to put quality management tools into action to enhance guest service and increase profitability.

Hospitality Facilities Management and Design (#281)

Learn how to handle today’s engineering and maintenance concerns. This course covers all major facility systems, including food service equipment and design. Non-engineers can learn how to understand and speak the language of suppliers and maintenance/engineering staff. You’ll also learn techniques to reduce expenses and increase efficiency, and learn how the latest technology can streamline operations.

Hospitality Sales and Marketing (#472)

Discover how to build a top-flight sales team with creative, successful sales and marketing programs that really work. This course shows how to sell rooms and food and beverage services to business and leisure travelers, travel agents, and meeting planners. Industry professionals provide tips on marketing strategies that work, and sidebars who how concepts presented in the course are applied in today’s industry.

Managing Technology in the Hospitality Industry (#468)

Today’s hospitality operations rely increasingly on computer technology. This course provides a solid grounding in hospitality technology and the management of information systems. Content includes applications for all functional areas, including reservations, rooms, food and beverage, sales and event management, and accounting. You’ll learn the basics of purchasing, implementing, maintaining, and managing today’s information systems. This course also explores systems security and maintenance, e-commerce, and hospitality careers in information technology.

Revenue Management: Maximizing Revenue in Hospitality Operations (#374)

Learn the difference between strategic and tactical revenue management and why that distinction is critical, the tools that are available to revenue managers and when to use them, the broad range of information needed to effectively maximize revenue, vital issues to consider before implementing revenue management tactics, how revenue management is often misunderstood and applied inappropriately, the significant potential consequences of using revenue management poorly, as well as the benefits it can provide when done well.

Program Outline

Degree Overview:

The 13 Course Postgraduate Swiss Alpine Diploma in Hospitality Management (Distance Learning) is designed for graduates from non-hospitality disciplines seeking hospitality knowledge and skills, and for experienced industry practitioners aiming for career advancement. The program is delivered entirely online through a user-friendly virtual learning environment.

Outline:

The program consists of 13 courses.

Hospitality Today: An Introduction (#103): A management-focused course covering hotel, restaurant, casino, cruise line, and club organization and structure, including franchising, management contracts, business ethics, human resources, and marketing.
Managing Housekeeping Operations (#338): Covers managing housekeeping departments, including staffing, planning, organizing, and technical cleaning details.
Management of Food and Beverage Operations (#241): Focuses on making smart decisions in food and beverage operations, prioritizing guest satisfaction, building business through marketing, meeting food quality and nutritional demands, and maximizing profits.
Supervision in the Hospitality Industry (#250): Teaches effective supervision and management skills, including recruitment, selection, training, productivity increase, labor cost control, communication, conflict management, change management, and time management.
Hotel and Restaurant Accounting (#261): An introductory accounting course requiring no prior experience.
Security and Loss Prevention Management (#387): Covers security issues and practices in the hospitality industry, including physical security, asset protection, guest protection, security equipment, emergency management, and OSA requirements.
Managing Hospitality Human Resources (#357): Covers managing human resources in the hospitality industry, including U.S. employment and workplace laws, attracting employees, minimizing turnover, and maximizing productivity.
Leadership and Management in the Hospitality Industry (#304): Improves leadership abilities and understanding of high-performance teams and employee empowerment.
Hospitality Facilities Management and Design (#281): Covers engineering and maintenance concerns, major facility systems (including food service equipment and design), communication with suppliers and staff, expense reduction, efficiency increase, and the use of technology.
Managing Technology in the Hospitality Industry (#468): Provides a grounding in hospitality technology and information systems management, covering applications for all functional areas (reservations, rooms, food and beverage, sales, event management, and accounting).

Assessment:

Each course includes revision questions at the end of each chapter. The final exam for each course consists of 100 multiple-choice questions; a 70% score is required to pass. Upon successful completion of each exam, students receive a certificate. After completing all 13 courses, students receive the Postgraduate Diploma in Hospitality Management. Exams are taken online.

Teaching:

The program uses a virtual learning environment (VLE) for all courses. The VLE contains textbooks and various interactive features such as videos, key terms, web links, case studies, and exhibits.

Careers:

The program aims to prepare students for career advancement within the hospitality industry.

Other:

The program is offered by the Swiss Alpine Center, with campuses in Switzerland and Greece. The center has a long history (4 decades of experience) and a large number of graduates. Student testimonials are included, highlighting positive experiences and career outcomes. The program is also referred to as a "Swiss Alpine Diploma".