Introduction to Hospitality Industry (AH&LA)
This module provides students with a basic introduction to the lodging and food service industry, while emphasizing its dynamic and ever changing nature. In addition it introduces the role and function of all major hotel departments along with the basic management principles involved.
Food & Service Practical
This practical module exposes each student to restaurant service operations, including fine dining and informal service within hotels and restaurants. It also introduces students to systems of cost control and cash management.
Food & Beverage Service Theory
The course covers basic, as well as advanced topics that future food-service professionals need, in order to provide successful and personalized table and customer service together with the application of the organization and management of the restaurant.
Emphasis is placed on customer-staff interaction and general communication skills. Students will comprehend various service methods and classical service-styles and learn to identify their advantages and disadvantages.
Food Production Theory (AH&LA)
The course covers basic, as well as advanced topics that future food production professionals need to know.
Emphasis is placed on quality food production standards. Students will comprehend various preparation styles and classical cooking methods.
Modern kitchen organisation and layouts, kitchen equipment, kitchen safety procedures, purchasing principles, nutrition, vegetarian eating and product knowledge will complete the course.
Food Safety
This module combines the theoretical concepts with practical
applications of food-service hygiene and sanitation. Basics of
food-service sanitation and personal hygiene are complemented with
accurate, up-to-date, scientific information on all aspects of food
handling. Students learn to identify and apply correct, hygienic work
practices, and to avoid potential dangers and problems in a catering
environment.
Bar & Beverage Management (AH&LA)
This module introduces students to the management theory necessary to
control a beverage operation and to understand the product. Emphasis is
placed on social skills, customer relations, bar planning, and the legal
aspects of beverage operation. Product knowledge includes the origin,
identification, and production of alcoholic beverages.
Accounting Principles
This preparatory module reviews basic mathematical principles as well as
accounting and other hotel industry related topics that have a direct
or indirect link with calculations. In addition it introduces accounting
and business terminology with the aim to prepare students for a better
understanding of business language.
Communications I
This module explores various channels of business communication and
provides a framework within which to practice the communication skills
required.
Computer Applications I
This course will introduce students to advanced concepts and techniques
of the Microsoft Office computer programs as a business tool in the
hospitality industry. It focuses on design, layout, editing and
production of high-quality documents using Microsoft Word in addition to
delivering professional presentations.
Introduction to College Studies
Analysis of good study and listening habits, utilization of the library,
counseling services, and the objectives and philosophy of Hotel
Institute Montreux. Students plan their college and occupational goals
in order to improve their chances of success based on their growth and
maturity.
Composition & Research Methods
The course examines the basic writing tasks of summarizing, informing, directing, and arguing/persuading. Specifically, the course prepares students to write papers across the curriculum utilizing Description, Process, Cause and Effect, and Argument. The use of APA is addressed. Business memoranda, letters, curriculum vitae, cover letter (letter of motivation) and hotel fact sheets and brochures are also covered.
World Cultures & Customs
This course will analyze the meaning and interpretations of culture as
expressed in different geographical regions of the world. Cultural
norms, cultural diversity, and the increased interdependence of nations,
social systems and institutions will be examined.
French, German or Spanish
In order to prepare our students for the international environment of the hospitality industry, additional languages are taught at all levels of the HIM Programs. Students are required to take French or German in Year 1 unless they are native speakers of either of these languages
