SWISS BACHELOR OF ARTS (BA)

“THE ULTIMATE STAR FOR A UNIQUE AND SUCCESSFUL INTERNATIONAL CAREER”

Are you a future entrepreneur looking for the right business opportunity?

Or maybe you’re looking for the job that will take you around the globe?

Or you might be aiming to strike a career in top management?

The restaurant industry is the perfect place for you! And it can all start with FBSTI, a solid training, a Swiss Diploma and an international experience.

Restaurant and tourism is one of the world’s largest, most diverse and most exciting industries. It is vast, offering abroad variety and high number of career across the globe. The restaurant industry is a growing business ideal for you wishing for a secured and successful future offering large and fast opportunities of evolution and promotion better than any other job.

With our professional training you will become fully qualified and capable of offering service to customers that meets international standard and expectations of establishments of the world. All together with our inspiring lecturers we will provide you with all the knowledge, the skill and the ability far above the need of the industry with the idea to facilitate your integration and quickly jump toward a successful and profitable career. The course is accessible and adapted to everyone, captivating, highly professional where information will be given, practiced and retained in a very enjoyable and pleasant atmosphere.

SWISS BACHELOR OF ARTS IN INTERNATIONAL RESTAURANT
&
OPERATIONS MANAGEMENT

Accreditation is Provided by:

– The American Hotel and Lodging Educational Institute. AHLEI, USA

– Recognized by the Swiss Education and the canton of Neuchatel CH.

– CPQ (Certificate of Professional Qualification) CH.

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YEAR 1

ACHIEVEMENT

SWISS HIGHER DIPLOMA IN INTERNATIONAL CATERING MANAGEMENT

SWISS CERTIFICATE IN COMMUNICATION AND CUSTOMER CARE (within the restaurant industry)

CERTIFICATE OF FOOD HYGIENE LEVEL 2

Semester 1: 3 Months + 6 Months internship

Hospitality study:

In order to study hospitality it is essential that students are able to identify and understand the links that exist between the hospitality and tourism industries, and distinguish between the various concepts and definitions relating to the subject area. While the term hospitality is a frequently used title for different sectors of the hotel and catering industry, it can also be expanded to cover many products and services relating to the provision of tourist facilities.

Careers in Restaurant

Historical development of hospitality and the restaurant industry

Composition of the hospitality industry

Resources of the restaurant industry

Hotel industry trends

Hotel organization

Club management

Cruise line business

Gaming and casino hotels

Human resources in hospitality

Marketing hospitality

Ethics in hospitality management

Service theory and menu planning.

Service theory and menu planning

French service

Platter service

Side-table service

Plate service

Service profession and service rules

Service techniques, styles and methods    

Table service

Stewarding and housekeeping involved after service

Utilisation of restaurant and bar equipment and utensils

Communication with guests and colleagues

Teamwork approach

Health, Hygiene and safety at work

This part has been designed to develop the student awareness of the importance of the key areas of Food Safety and Hygiene Management and to develop their ability to critically evaluate and analyse instances, which enhance or diminish good practice

All businesses engaged in the provision of food and beverages must be proactively aware, i.e. trained, in the prevention of food contamination, which may cause injury to consumers. 

This module has been designed to ensure student food handlers, as potential supervisors and managers, are aware that, in addition to traditional hygienic practices, they should seek to identify and prevent safety hazards at all stages in food production, preparation and service in line with Hazard Analysis and Assured Safe Catering concepts.

Kitchen, food knowledge and cost control

In this chapter student will learn all about the kitchen environment and operation. They will get basic knowledge on different meals and their structure, food production, food recognition, cooking methods and equipment.

Food and beverage cost control provides students with practical knowledge of the management control cycle used in all types of food service operations to plan, attain and maintain organisational objectives, while making the most cost-effective use of time.

The control function

F&B standards

Operations budgeting

Cost volume profit analysis

Menu planning

Purchasing and receiving controls

Storing and issuing controls

Production and serving controls

F&B cost calculations

Control analysis

Kitchen hierarchy, staff and organization

Grooming, hygiene and safety

Equipment and terms

Food knowledge, identified food

Cooking methods

Seasoning and flavoring

Preparation and presentation

Meals types and organization

Meal composition

Advanced service

This part of the module is designed to enable students to practically apply the relevant knowledge and understanding acquired in the course on the execution of a special type of services requiering particular skills. Students learn and practice the application of those special and advanced services. The style of service varies from basic to five-star level, providing the simulation of what will be expected during employment in the food and beverage industry.

Different types of service techniques required as appropriate to various types of food and beverage outlets

Side table service & silver service

Room service

Flambé service

Carving service

Cheese knowledge and service

Service practice

This chapter is designed to enable students to practically apply the relevant knowledge and understanding acquired in the module Food & Beverage Production and Service Theory. Students learn and practice the application of the previously acquired theoretical input. The style of service varies from basic to five-star level, providing the simulation of what will be expected during employment in the food and beverage industry.

Different types of service techniques required as appropriate to various types of food and beverage outlets

French service

Platter service

Side-table service

Plate service

Self service

Table service

Clearing service

Mise en place preparation

Stewarding and housekeeping involved after service

Utilization of restaurant and bar equipment and utensils

Communication with guest and colleagues

Team work approach, complex service experience

Wine and Bar, Beverages

Fermentation and distillation

The wine and champagne making process

Major producing countries and regions, main grape varieties and top producers

Old world wine versus new world wine

Evaluation of wine (eye, nose, palate)

Matching food and wine

Wine labels – content and layout, country by country

Ingredients, production process and service of beer, aperitifs, spirits, liqueurs, wine, fortified wine and champagne

Influences on the quality of wine including grape composition, viticulture, vinification and climate

Non alcoholic drinks, tea and coffee

The service of the beverages: Wine, bar, non alcoholic, tea and coffee

Cigars

Banqueting and events

Nature and format of the MICE industry

The service function

Guestrooms and events

Preparing for an event

Function rooms and meeting setups

Audio-visual requirements

Admission systems and other services

Exhibit and trade shows

Post-convention/event review, reflection and evaluation

Different service types, methods and organization according to events

Personal development and communication

Employment dossier

C.V.

Cover letter Verbal communication: 

Personal development

Presentation skills

Speaking in public

Job application process:

Job interview

Personal presentation

Question handling ability

Personal development:

Self-reflection

Self-management

Personal development profile and planning

INTERNSHIP

International Professional Experience. Part of the learning will take place on-site during the training. But the internship is where the newly acquired skills will be honed. The internship enables students to consolidate the theoretical knowledge and practical skills acquired during term program in a real life-working environment

Paid internship from 6 months to 12 months in the finest restaurants around the world. (eligibility requirement for some country depending on each individual students)

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YEAR 2

ACHIEVEMENT

BACHELOR OF ARTS (BA) IN INTERNATIONAL RESTAURANT & OPERATIONS MANAGEMENT

Semester 2: 3 Months + 6 Months internship

Business communication

Career development

Marketing management

Media handling

Management accounting

Project management

Consumer behaviour and management

Business development

Human resources management

Advanced business conception

Banqueting and events organization (practice)

INTERNSHIP

International Professional Experience. Part of the learning will take place on-site during the training. But the internship is where the newly acquired skills will be honed. The internship enables students to consolidate the theoretical knowledge and practical skills acquired during term program in a real life-working environment

Paid internship from 6 months to 12 months in the finest restaurants around the world. (eligibility requirement for some country depending on each individual students)

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Year 3

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ACHIEVEMENT

MANAGEMENT TRAINING PROGRAM

TRAINING REPORT

Semester 3: 1 Month + 12 Months management training

Focuses on improving an individual’s skills as a leader and manager. There may be an emphasis on soft skills, such as communication and empathy, which enable better teamwork and more progressive relationships with the people they manage.

We are preparing students for the different tasks they will be confronted in real life environment before having them starting a management program in high standard establishments worldwide where they will experience different types of structures, proceedings, and operations.

Objectives are to build students confidence to face different situations and act as a motivated and responsible manager and become a new leader of the industry.

Training report will evaluate the positive and negative aspects of a training program after the event has occurred. The student will describe the training Methods and Activities and then list Key Findings and Recommendations

MANAGEMENT TRAINING LEAD TO A POTENTIAL FULL–TIME ENROLLMENT OR GIVE THE STUDENT BETTER EMPLOYMENT OPPORTUNITIES WORLDWIDE WITH HIGHER PERCENTAGE OF CHOICES AND SUCCESS.