Hospitality And Tourism
CHF 79800
| Year | Name | Fees | Total |
|---|---|---|---|
| 1st Year | Tution Fee | CHF 25600 | 25600.0 |
| 2nd Year | Tution Fee | CHF 26600 | 26600.0 |
| 3rd Year | Tution Fee | CHF 27600 | 27600.0 |
| Starting Date | Application Deadline | Status |
|---|---|---|
| 2022-08-01 00:00:00.000 | 2022-07-15 00:00:00.000 | Active |
| 2022-11-01 00:00:00.000 | 2022-10-15 00:00:00.000 | Active |
| 2023-02-01 00:00:00.000 | 2022-12-01 00:00:00.000 | Active |
| 2023-08-01 00:00:00.000 | 2023-06-01 00:00:00.000 | Active |
| 2023-11-01 00:00:00.000 | 2023-09-01 00:00:00.000 | Active |
| 2024-02-01 00:00:00.000 | 2023-11-01 00:00:00.000 | Active |
| 2024-08-01 00:00:00.000 | 2024-06-01 00:00:00.000 | Active |
| 2024-11-01 00:00:00.000 | 2024-09-01 00:00:00.000 | Active |
Admission Requirements:
1.Skype Interview By the India Office. If Approved, Application along with supporting documents will be processed on The Edu Network portal.
2. Application fee of 500CHF will be charged from the student and it will be paid by credit card only
3. Student will receive the admission offer either conditional or unconditional on his The Edu Network portal.After accepting the offer Fee invoice will be generated on student account.
4.After getting the fee invoice student can pay the fee and fee receipt can be found on The Edu Network Portal (Ten Agents).
| 1st Semester//6 months//4 terms | ||
|---|---|---|
| Consumer marketing | ||
| Organisational Behaviour | ||
| Professional Development & Communications | ||
| Academic Writing & Study Skills | ||
| Academic English Communications I,II,III,IV | ||
| German Communication I,II,III,IV | ||
| Introduction to Hospitality & Tourism | ||
| Beverges Studies | ||
| Introduction to Dining Operations LAB | ||
| Food & Beverage Service Operations LAB | ||
| Kitchen Operations LAB | ||
| Economics for the Global Service Industry | ||
| Restaurant Revenue Management | ||
| Contemporary Food & Beverage | ||
| Elective Language | ||
| 2nd Semester //4-6 Months | ||
| Diploma Intership |
|
|
| 3rd Semester | ||
|---|---|---|
| E-commerece | ||
| Business Performance Analysis | ||
| Managing Hospitality Human Resources | ||
| Corporate Social responsibilty | ||
| Front Office Operations & Reservation Systems | ||
| Housekeeping Operations | ||
| Emotional Intelligence in the workplace | ||
| Research Methods | ||
| Language Elective I,II | ||
| Small Business management | ||
| Hospitality Law | ||
| Hotel Yield Management | ||
| International hospitality Cultures | ||
| Hotel & Restaurant Design | ||
| Advanced Food & beverages Dining ServicesLAB | ||
| Event Planning & Operations | ||
| Global Business | ||
| Current Issues in Hospitality & Tourism | ||
|
4th Semester//4-6 Months |
||
| Higher Diploma Intership | ||
| 5 th semester // 6 months // 4 terms | |||
| Managing Events | |||
| Contemporary Hospitality Services Management | |||
| Hospitality Faciliate:Development & management | |||
| Strategic management in in the hotel & Hospitality Industry | |||
| Financial management in Hospitality | |||
| Academic Writing & Composition | |||
| 6th Semester//4-6 Months | ||
|---|---|---|
| BA Internship | ||
The BA in Hotel and Hospitality Management program provides all students with an academic qualification that is attractive to potential employers: the skills and ability to enter the working world and a ‹tool box› that can be applied to a range of careers in the hospitality industry. Graduates may become accomplished managers, capable of working across a range of public and private enterprises including leisure facilities, hotels, theme parks, conferences, exhibitions and event management.
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