EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

� select and master the mathematical tools needed to resolve the problems presented, take
decisions and add value for the company.
7022BR – Applied Logic
30 hours of contact – 2.0 US quarter credits
� Summary
Logic, critical thinking and a rigorous analytical approach are key factors for effective academic
studies and management of professional situations. Students will learn techniques of argumentation,
including how to identify and make use of inductive and deductive reasoning, as well as how to
recognize fallacious arguments. They will use these critical thinking tools to address problems in
different contexts.
� Objective
Upon successful completion of this unit, students will have developed analytical and critical skills, in
order to be able to take rational decisions and act accordingly.
MODULE : BASICS OF HOSPITALITY MANAGEMENT
This module introduces students to operations management of the main departments of an
accommodation and F&B enterprise. Students will learn the principal procedures and activities of
accommodation and F&B divisions. They will be able to evaluate procedures and standards that
contribute to optimal operation of the front desk, housekeeping and F&B units. They will also be able
to learn the origin of revenue and expenses linked to each one. Finally, they will master the problems
of supervising a team, with reference to planning, control and motivation.
7031BC – Basics of F&B management
30 hours of contact – 2.0 US quarter credits
� Summary
In the first part of this unit, students will be confronted with challenges facing a restaurant, such as
competition, changing consumer behaviour and high costs. In a second phase, students will be asked
to identify, quantify and analyse the components and interactions between the various internal
processes in place (from purchasing to revenue generation, from receiving to production). They will
have to provide concrete and realistic solutions to the cases presented focusing on maximizing
income and controlling prime costs.
� Objective
On successfully passing this course unit, students will be able to identify, quantify and analyze the
various sources of revenue generated by a foodservice operation and the processes within the
internal supply chain (revenue, food costs, personnel and technology) that impact on the prime costs
and the margin, and to propose an improvement plan. They will also be able to identify the key
players in the foodservice industry in Europe and North America.
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