Executive Diploma of Advanced Studies in F&B Management
Transform your knowledge of F&B management Study alongside your present role
Executive Diploma of Advanced Studies in F&B Management
Flexible, focused learning for your high potential employees
With a comprehensive suite of online learning modules, supplemented by two immersive weeks on campus, this Executive Diploma of Advanced Studies (DAS) delivers usable knowledge to accelerate your career progression within the food & beverage sector.
Across eight taught modules you’ll explore F&B operations from the ground up, with a consistent emphasis on innovative and entrepreneurial thinking. Two Residential Weeks on campus add valuable face-to-face learning and networking, supplemented by an exciting program of masterclasses and guest lectures.
By the conclusion of your studies, you’ll have developed the mindset and competencies needed to identify opportunities, think creatively, and drive innovation in dynamic commercial environments.
Location: Blended Online + Residential weeks in Crans-Montana and Marbella
Duration: 6 months of executive education + Applied Research Project
Total credits: 20 US / 40 ECTS
Intakes: Spring and Fall
Module 1
Operational Excellence in F&B Management + Residential Week
Module 2
Customer Experience Design
Module 3
Entrepreneurial Mindset, Innovation, and Value Creation in F&B
Module 4
F&B Concept Development and Branding + Residential Week
Module 5
Digital Marketing and Social Media Strategy
Module 6
Food Tech, Innovation & Culinary Science
Module 7
Food Styling, Visual Storytelling & Content Creation
Module 8
Sustainable F&B Operations
Applied Research Project
Program highlights
Flexible online study ideally suited to working professionals
Interactive lectures and hands-on projects with expert faculty
Residential weeks in Crans-Montana and Marbella
Strong marketing element, including visual storytelling and digital marketing
Program modules at a glance
Module 1 Operational Excellence in F&B Management
Acquire the core competencies required to manage F&B operations effectively. The curriculum covers restaurant revenue management, menu design and planning, menu engineering, service styles and service models, as well as all key aspects of financial performance, cost control, and supply chain innovation. Students develop analytical and managerial skills to drive operational efficiency, ensure quality, and enhance profitability across diverse F&B settings.
+ Residential week
Module 2 Customer Experience Design
Explore the strategic principles and practices that shape exceptional guest experiences in global hospitality settings. Through case studies, applied frameworks, and service design tools, they examine how to craft memorable, differentiated interactions across the customer journey. Journey mapping, experience staging, service recovery, and loyalty programs are key components, equipping students with the skills to design, deliver, and continuously improve service experiences that drive satisfaction, loyalty, and brand value.
Module 3 Entrepreneurial Mindset, Innovation, and Value Creation in F&B
Develop the mindset and competencies required to identify opportunities, think creatively, and drive innovation in dynamic business environments. Through lectures and experiential learning, they explore market analysis, business model development, and strategic approaches to innovation. Focus on business models, funding, growth strategy, and value proposition for F&B ventures ensures applied relevance and sector-specific depth.
Module 4 F&B Concept Development and Branding
Explore the intersection of F&B creativity and strategic business thinking. Through interactive lectures and hands-on projects, they examine the process of concept ideation, emerging trend analysis, business planning, and operational execution. Emphasis is placed on aligning food and beverage concepts with market gaps, brand identity, business solution, and target audience. Students refine their creativity and entrepreneurial insight while developing innovative, market-responsive F&B concepts positioned for real-world impact.
+ Residential week
Module 5 Digital Marketing and Social Media Strategy
Explore how to harness digital platforms to connect with and engage target audiences. Through interactive lectures and hands-on projects, they develop strategies for content creation, community management, online advertising, and data analytics. From influencers to storytelling and platform optimization, tailored to food and hospitality brands, students learn to craft impactful campaigns that elevate brand presence and drive meaningful customer interaction in the ever-evolving digital landscape
Module 6 Food Tech, Innovation & Culinary Science
Explore the intersection of gastronomy and technology. Emphasis is placed on smart kitchen technologies, culinary science, and innovation, equipping students with the knowledge to reimagine food production, preparation, and presentation in the modern F&B landscape.
Module 7 Food Styling, Visual Storytelling & Content Creation
Students immerse themselves in the art of crafting visually compelling food imagery for marketing and branding purposes. Through hands-on practice and expert guidance, they explore composition, lighting, prop styling, and color harmony to convey powerful visual narratives. Studio-style workshops on styling for reels, brand campaigns, and digital menus enhance practical skills, enabling students to create visuals that evoke desire, drive engagement, and elevate brand perception.
Module 8 Sustainable F&B Operations
Develop a comprehensive understanding of sustainable practices in F&B management, focusing on operational efficiency and long-term value creation. Through the lens of the three pillars of sustainability—social, environmental, and economic—they explore systems and methods that support responsible operations and asset management. Circular kitchens, zero-waste strategies, and responsible sourcing are key components, equipping students to design and execute impactful, future-ready solutions.
+ Applied Research project
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Discover more about our expert faculty team
Dr. Albian Albrahimi
Assistant Dean of Graduate Programs, specializes in Hospitality Financial Forecasting. He holds a BSc in Finance and Accounting from the University of Tirana (2011), an MSc in Finance with a specialization in Financial Analysis from the University of Neuchâtel (2016), and a PhD in Financial Accounting (2021).
Vincenzo Aiosi
With over 20 years of experience in the luxury hospitality sector, Vincenzo Aiosi has worked across Germany, the UK, Latvia, and Switzerland, bringing deep expertise in fine dining and guest experience. His career includes key roles at Relais & Châteaux, Kempinski Hotels, and Michel Roux’s The Waterside Inn, the first restaurant in the UK to earn three Michelin stars. Vincenzo is also a certified sommelier and vice-president of the Valais chapter of the Association of Swiss Professional Sommeliers (ASSP).
Residential weeks
Crans-Montana and
Marbella
Residential Weeks on Crans-Montana and Marbella campuses are a key feature of this Executive Diploma of Advanced Studies program, adding a personal touch to complement the online study.
During these carefully programmed weeks, participants will:
- Attend in-person classes taught by international faculty
- Interact with guest experts
- Build strong connections with peers, fostering a solid team spirit
Masterclasses and guest speakers
The food & beverage industry is exciting, highly visual and extremely hands-on.
Our Executive DAS brings the industry to life through a carefully curated and constantly evolving program of masterclasses and guest speakers.
Masterclass examples include, but are not limited to:
- Food Styling & Content Creation for Instagram and TikTok
- Tapas & Innovation – with a Michelin-star tapas chef
- Local to Global: Building Mediterranean Brands
Typical guest speaker profiles include:
- Restaurant chef-owner
- Start-up founder
- Beverage brand manager
- Hospitality investor
Exceptional value for our corporate partners
We are delighted to make this program available to our corporate partners at a special business rate of CHF 12,000 – representing a saving of CHF 6,700 against the regular student fee.
The fee covers all online tuition, together with accommodation and meals, face-to-face classes and visits/experiences during the program’s two Residential Weeks. Please note that participants’ travel costs to and from campus for Residential Weeks are not included.
Program entry requirements
Minimum age
Minimum age requirement not applicable provided that all other admission requirements are met
Qualifications
Bachelor highly recommended
Professional experience
Minimum 3 years experience
English requirements
Short programs
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