Business & Hotel Management School (BHMS):
BHMS Business & Hotel Management School is located in Luzern, and is a member of the Bénédict Switzerland chain of schools. The chain has grown into a world-renowned learning organisation, with specialisation in hotel management being offered exclusively at BHMS in Luzern. Here, a selected group of approximately 200 students per year have the opportunity to prepare themselves for the hospitality opportunities available in the world's fastest growing market and career segment - the Service Sector. We pride ourselves in post graduate placement for our students, as this is how we measure success. We offer a range of quality training programs for our international students, while study options for Swiss and EU Students include Full-time and Part-time courses.
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Diploma, Higher Diploma, Advanced Diploma and Post Graduate Diploma programs in Hospitality Management, as well as a 3-year Bachelor of Arts Degree issued by the Robert Gordon University of Aberdeen, and MBA Degree issued by the City University of Seattle, WA USA. We also offer a one and two year Culinary Diploma, with a BA and MA in Culinary Arts to be completed at the University of Brighton in the UK. All courses are taken in Switzerland, and allow students to work in Switzerland for 50% of the course duration.
Diploma in Hospitality Management
The Diploma Program in Hospitality Management is the first 12 month intensive entry-level period of the Higher Diploma, designed for those who completed their secondary education and are looking for a career in the hospitality or tourism industry.
Students learn about food service and production alongside a varied academic schedule, including foreign languages. Swiss virtues, such as discipline, punctuality, ethics and hygiene are valued throughout the world, which count as much as academic and practical skills. 6 of the 12 months are spent in a paid internship to gain workplace experience.
Semester 1 - Period 1
- Industry Training Preparatory Course
- Food Service Operations
- Theory of Food Service
- Principles of Food Production
- Personal Development
Semester 1 - Period 2
- Industry Training Preparatory Course
- Business Communication I
- Learning and Study Methodology
- Introduction to Personal Computing
- German Communication I & II
Semester 1 - Period 3
- Industry Training Preparatory Course
- Sales and Marketing
- Introduction to Hospitality and Tourism
- Introduction to Spirits and Other Alcoholic Beverages
- Foundation Certificate in Wines
Semester 1 - Period 4
- Industry Training Preparatory Course
- Business Ethics
- Introduction to Yield Management Concepts
- Micros Fidelio V7.13 I
- French Conversation
SEMESTER 2 - Paid Industry Training
Higher Diploma in Hospitality Management
In this second 12 month academic period, six of which are again completed in a second paid internship, subjects in business management include more accounting, sales and marketing, human resources management and many other subjects. International placement generally requires successful completion of a Higher Diploma in Hospitality Management. 240 academic credits are required for Higher Diploma graduation, 48 of which are obtained during the two industry training periods.
SEMESTER 1 - Period 5
- Geography and Tourism
- Yield Management
- Front Office Operations
- Introduction to Housekeeping
SEMESTER 1 - Period 6
- Introduction to Management Theory and Practice
- Accounting II
- Micros Fidelio V7.13 II
- Study and Research Methodology
SEMESTER 1 - Period 7
- Budgeting for Food and Beverage
- Business Communication II
- Business Law I
- Professional Development
SEMESTER 1 - Period 8
- Micro- and Macro Economics
- Human Resource Management
- Convention and Events Management
SEMESTER 2 - Paid Industry Training
Bachelor of Arts (BA) Hotel and Hospitality Management
If you wish to earn your degree in Switzerland, than this is the course for you. It is taught on our Luzern campus in the new Lakefront Center building. The building encompasses modern classrooms, teaching labs and computer facilities. Highly vocational, th
e BA Hotel and Hospitality Management course provides the student 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 of the course may become accomplished managers, capable of working across a range of public and private enterprises including leisure facilities, hotels, theme parks, conference, exhibition and even management. The course uses a range of teaching methods to facilitate learning. Core knowledge is covered by lectures and tutorials, supported by guided reading and additional materials on the University Virtual Campus. Particular care is taken to use the most effective teaching and assessment method for each module.
Diploma in Culinary Management
One year graduates with a Diploma in Culinary Arts Management will be entitled to join year 2 of the Foundation Degree in Food & Culinary Arts. Two year graduates will be entitled to join the final year of the BA (Hons) Food & Culinary Arts and Post Graduate Diploma in Hospitality Mgt. students at BHMS will be entitled to join the MA Culinary Arts program, all of which are offered at the University of Brighton U.K.
This program familiarizes students with basic culinary terminology and processes. Modern cuisine reflects the changing life-styles of today, especially the knowledge that wellness and health are influenced by a nutritious, well-balanced daily diet. Positions in Food Production are available to graduates in hotels, hospitals, airline catering, industrial production and in their own restaurants and fast food businesses.
Culinary Trends and their characteristic features, cooking techniques, basic cooking methods, stocks, soups, sauces, meats, game, and poultry dishes as well as salads, vegetables, potato and grain dishes as well as breads and pastries are all taught in this two-year program that covers 1000 teacher contact hours either in lecture form or in the kitchen lab. Culinary students will learn food production procedures based on international culinary requirements. Students will work with ingredients that may or may not be suitable to them, including, but not limited to, non-vegetarian foods that may include pork and dairy products. To that end it is a requirement that students sample, prepare, and serve the dishes they have created.
Advanced Diploma in Culinary Management
Students who successfully complete the Advanced Diploma in Culinary Arts Management at BHMS will be entitled to join the final year of the BA (Hons) Food and Culinary Arts offered at the University, NB. This program will be offered from September 2008.
Students continue their studies with the more advanced hospitality management and operational study subjects and learn to take leadership positions within the vocational programs and the practical restaurant application subjects. Positions in Food Production are available to graduates in hotels, hospitals, airline catering, industrial production and in their own restaurants and fast food businesses.
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