PROFESSIONAL COURSE

YOU KNOW THE BUSINESS AND WISH TO PROGRESS THROUGH THE LEVELS OF THE PROFESSION

The professional career path in the hotel business allows you to develop your career quickly and serenely. Our teaching concept is based on our parallel activity of consulting companies and industries in the sector.

It feeds our thinking and enables us to meet the expectations of your future employers as closely as possible.

The content of the programme is constantly adapted to the realities of the market so that you can succeed in your future positions.

You will have the chance to serve real clients at the gourmet restaurant Vieux-Bois, and at the Ramada Encore Geneva in La Praille.

SEMESTER I - CATERING AND HOSPITALITY

GAIN A GENERAL OVERVIEW OF OPERATIONAL TECHNIQUES AND MANAGEMENT IN CATERING AND HOSPITALITY. MASTER AND OPTIMISE YOUR IMAGE.

This module combines general knowledge, operational management and exploration of the complex worlds of catering and hospitality.

All theoretical knowledge acquired (regulations, menu planning, equipment and materials, knowledge of food and beverage association, service and sales techniques, reception, reservations, housekeeping, etc.) is then tested in a concrete manner at the restaurant Vieux-Bois, the school’s gourmet restaurant and the Ramada Encore Geneva in Les Acacias, which is the only hotel residence in Switzerland managed by a hotel management school.

As your image is your primary communication tool, we will ensure you participate in Image Workshops (Dress, hairstyle, make-up, ironing, polish, tie, etc.) run by professionals.

SEMESTER II - ADMINISTRATION

ACQUIRE KNOWLEDGE FOR MANAGEMENT AND PLANNING HOSPITALITY AND CATERING ACTIVITIES, SUPPORTING BUSINESS AND MASTERING ITS DEVELOPMENT.

This module deals with all administrative subjects, theoretical subjects (accounting, Swiss law, political economy), operation and control techniques of hotel reception and catering, through to organising visits, conferences and events, as well as general culture and languages (English and German).

It naturally builds on the knowledge acquired in the first semester.

SEMESTER III - PRACTICAL INTERNSHIP IN SWITZERLAND

A paid internship to test your skills in real-life situations.

SEMESTER IV - MANAGEMENT, ADMINISTRATION AND DEGREE PROJECT

DEVELOPING A GLOBAL VISION AND TECHNIQUES TO ENSURE THE ECONOMIC, COMMERCIAL AND SOCIAL SUCCESS OF A COMPANY.

You will learn how to use management instruments properly and their applications in catering and hospitality.

Human resources management, marketing, communications, financial management, technical management…the course orientation is clearly managerial.

You will be required to write a degree project on a concrete case of hospitality or catering and defend it in front of experts.

HOSPITALITY PROFESSIONAL COURSE | INFORMATION

Veronique Huber - Ecole Hôteliere de Geneve Véronique Huber
Office Manager
Ecole Hôtelière de Genève
Avenue de la Paix 12 – CH 1202 Geneva
Tel : +41 22 919 24 24