EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

7041BC – Cleaning support centre management
30 hours of contact – 1.0 US quarter credits
� Summary
Through this unit, students learn to identify the tasks, responsibilities and operation of the
maintenance department in various types of institutions. The key to efficient management and
customer satisfaction is the observance of quality standards, preserving a balance between comfort
and functionality. Cleaning knowledge and techniques must optimise productivity, hygiene, security
and respect for the environment.
� Objective
On successful completion of this unit, students must be able to manage the housekeeping unit of a
hotel and observe high quality standards.
7042BC – Cleaning support centre practical
35 hours of contact – 1.0 US quarter credits
� Summary
During the practical week, students will have to put in practice the knowledge acquired during the
theoretical module. They will be in charge of housekeeping, stewarding and laundry of the campus
facilities under the supervision of professionals.
� Objective
At the end of the practical week, students will have acquired a clear understanding of the various
tasks pertaining to the housekeeping, stewarding and laundry units of a hotel. They must be able to
manage a housekeeping/stewarding team, provide clear instructions regarding the various cleaning
products and machinery, and ensure that the work is done to the highest quality standards.
MODULE : FOOD PRODUCTION
This module allows students to acquire the basic culinary techniques specific to different restaurant
contexts. They will learn the organisational techniques and production processes adapted to the type
of restaurant. They will then be capable of adapting the choice and preparation of raw materials to
the particular context. They will also be able to devise and produce a menu adapted to the clientele
and to the three principal components of F&B, i.e. concept/rapidity/gastronomy, in a logical manner.
7051BC – Quick service production techniques
15 hours of contact – 0.5 US quarter credits
� Summary
During this course unit, students will acquire basic culinary competences necessary for a quick
service restaurant. According to the expectations of the customers, students should be able to
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