The program of the Bachelor of International Business in Hotel and Tourism Management has a strong professional focus for students seeking a career in international hospitality and tourism management. Students combine practical courses and management subjects with the development of a personalized business plan in the final year. Qualifications have been designed to deliver an appropriate blend of skills and knowledge in academic disciplines, professional hospitality and tourism management and personal and social development.

Graduates in hotel and tourism management have the potential to commence their career at an intermediate supervisory level, and will possess the analytical and management skills appropriate for progression to a wide range of positions at a more senior level.

Year 1 - Le Bouveret or Lucerne Campus
Food and Beverage Management Internship
Term 1 (11 weeks) Term 2 (11 weeks) Paid internship in Switzerland or worldwide (4-6 months)
César Ritz Colleges Certificate in Hotel and Restaurant Operations
Year 2 - Le Bouveret or Lucerne Campus
Rooms Division and Hospitality Business Internship
Term 3 (11 weeks) Term 4 (11 weeks) Term 5 (11 weeks) Paid internship in Switzerland or worldwide (4-6 months)
Year 3 - Brig Campus
International Business, Business Plan and Specialisations Internship
Term 6 (11 weeks) Term 7 (11 weeks) Term 8 (11 weeks)
Swiss Higher Diploma in Hotel and Tourism Management César Ritz Colleges Bachelor of International Business in Hotel and Tourism Management Washington State University Bachelor of Arts in Hospitality Business Management

Year 1

Food and Beverage Management

Terms 1-2

Term 1 (11 weeks)

  • Introduction to Hospitality and Tourism Management

  • Management Information Systems

  • Introduction to Nutrition and Food Science

  • Public Speaking

  • Introduction to Industry Experience

  • Food Service Theory and Practice

  • Language 1

Term 2 (11 weeks)

  • Food Service Studies and Operations

  • Business Writing

  • Wine and Beverage Management

  • Mathematics for Hospitality Business

  • Language 2

Internship (4-6 months)

  • Practical Experience

Year 2

Rooms Division and Hospitality Business

Terms 3-4-5

Term 3 (11 weeks)

  • Rooms Division Operations

  • Roots of Contemporary Issues

  • Calculus for Hospitality Business

  • Microeconomics

  • Financial Accounting

Term 4 (11 weeks)

  • Statistics

  • The Built Environment

  • Macroeconomics

  • Managerial Accounting

  • Cultural Diversity in Organisations

Term 5 (11 weeks)

  • Hospitality and Tourism Law

  • International Politics

  • Foodservice Systems and Control

  • Hospitality Business Ethics

  • Food Chemistry

Internship (4-6 months)

  • Practical Experience

Swiss Higher Diploma Qualification

In order to complete the Swiss Higher Diploma qualification, students must complete one term (Term 6) at the Cesar Ritz Brig Campus

Year 3

International Business, Business Plan and Specialisations

Terms 6-7-8

Term 6 (11 weeks)

  • Principles of Management

  • Financial Management

  • Hospitality Marketing

  • Tourism in a Global Perspective

  • Business Planning Project 1

Qualification: Swiss Higher Diploma

Swiss Higher Diploma in Hotel and Tourism Management

Term 7 (11 weeks)

  • Career Management

  • Human Resource Management

  • Operational Analysis

  • Service Operations Management

  • Elective

  • Business Planning Project 2

Term 8 (11 weeks)

  • Economics and Public Policy

  • Social Psychology of Hospitality

  • Hospitality Leadership and Organisational Behaviour

  • Strategic Hospitality Management: Case Studies and Research

  • Elective

  • Business Planning Project 3

Electives

International Business

  • International Business

  • Global E-Commerce

  • Revenue Management

  • Marketing Strategy and Development

  • Destination Marketing

Business Start-Up

  • Entrepreneurship: Starting your Own Business

  • The Art of Business Negotiation

Culinary Trends in partnership with the
Culinary Arts Academy Switzerland

  • Food Media

  • Culinary Trends and Gastronomy

  • Advanced Wine and Beverage Management

Tourism and Sustainability
Management

  • Contemporary Issues in International Tourism

  • Sustainable Tourism Ventures

  • Strategic Tourism Management

Electives may vary each term and are subject to availability.