PopularIB Career Related Studies

Business & Hospitality

Instructor Image Kathryn Longstaff
Content Description

Certificate in Business and Hospitality Studies

First launch – September 2021

The Certificate in Business and Hospitality studies was developed in collaboration with Montreux International School and is issued by Hotel Institute Montreux (part of the Swiss Education Group). The course is delivered through the VIE Academy online platform with an additional in-person Summer school and can be implemented as the career-related study aspect of an IB school’s Career-related Programme (IBCP) or as stand-alone course alongside other qualifications.

Course description

This Certificate in Business and Hospitality studies is designed to develop student’s foundational knowledge in the fundamentals of business and hospitality. The course develops a range of higher order thinking skills (such as evaluation and reflection) as well as the essential professional skills and opportunities for creative thinking in the context of business and hospitality.

Students learn to apply, analyse and evaluate their knowledge in both their own locations as well as regionally and globally; this is in consideration of the scale of the business organisations from Transnational Corporations to independent businesses.

The course covers the key features of business organization including but not limited to marketing, finance, human resources and operational management. There is a strong emphasis in the course on reflection, honesty and how the student can learn about themselves and their future prospects.

This is developed through scenario-based learning and understanding the real-life applications of knowledge through creative individual projects in every unit. Throughout the course there are essential expectations of ethical decision-making grounded by secure knowledge and understanding of local and global contexts, health and safety and finance.

Course Objectives

  1. Develop a holistic view of the scope and dynamic nature of the hospitality and business.
  2. Encourage strategic and critical thinking about structures, contracts, financial operations, and marketing approaches of the hospitality industry.
  3. Examine the importance of exploring business issues from different cultural and ethical perspectives.
  4. Apply knowledge about the importance of health and safety regulations, internal procedures, and biology to customers and guest’s safety.
  5. Critique the nature and significance of the effects of globalization on the hospitality industry examining recent dynamic world events.
  6. Develop awareness of the importance of environmental, social, cultural and ethical factors in the actions of individuals and organizations.
  7. Develop an understanding of the importance of societal trends, geopolitical changes, global events (such as pandemics) for the future of the hospitality & tourism business environment.

Curriculum model overview

  • All units are compulsory for the certificate in Business and Hospitality studies; this is inclusive of the summer school practical component.
  • Delivery of units is divided into Online (O) and Practical (P). Units 1-6 are both online and practical with the practical component being delivered through a summer school.
  • Units 1-9 and 13 will allow for advanced standing credits from Hotel Institute Montreux and can be transferred to their undergraduate programme.
  • Units 10-12 are mandatory additional units required for the certificate.
Unit Name Delivery Level Credit RLH* Weeks Hrs/week
1 Introduction to Hospitality Management O+P 3 2 40 10 4
2 Fundamentals of Financial Accounting O+P 3 2 40 10 4
3 Communication Skills O+P 3 2 40 10 4
4 Food Production and Safety Studies O+P 3 2 40 10 4
5 Principles of Food and Beverage Management O+P 3 2 40 10 4
6 Hospitality Service Theory and Practical O+P 3 2 40 10 4
7 Global Cultures O 3 3 40 10 4
8 Theory of Microeconomics O 3 3 40 10 4
9 Principles of Bar and Beverage Management O 3 3 40 10 4
10 Industry Unit 1 O 3 3 40 10 4
11 Industry Unit 2 O 3 3 40 10 4
12 Industry Unit 3 O 3 3 40 10 4
13 Global Summer Programme P 3 6 40/80 1/2 40

Assessment at a glance

Across the twelve modules students will typically undertake the following pattern of assessment across the twelve units. A key feature of the assessment regime is the opportunity to develop creative outcomes from research projects and be able to articulate these both through rigorous academic writing and through oral presentations.

Assessment type Grade percentage toward final grade
Mid-term exam 30%
Research project 20%
Oral presentation 20%
Final exam 30%
Total 100%

 

Assessment objectives

By the end of the business and hospitality certificate, students are expected to reach the following assessment objectives.  

  1. Demonstrate knowledge and understanding of the scope of the hospitality sector and business industry.
  2. Demonstrate evaluative and critical thinking skills in understanding the dynamic nature of the hospitality and business industry.
  3. Demonstrate financial literacy skills applicable to business and hospitality management.
  4. Demonstrate knowledge and understanding of health and safety requirements in reference to hospitality.
  5. Demonstrate creativity in theoretical areas such as communications, marketing, and micro-economics.
  6. Demonstrate practical and professional skills in hospitality that build on knowledge of theory.
  7. Demonstrate reflective skills and be receptive to career coaching.
  8. Demonstrate knowledge and understanding of cultural intelligence and how it impacts working and customer relationships.