EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

and specificities of the various production methods in quick-service restaurants, concept restaurants
and fine dining restaurants.
� Objective
On successful completion of these units, students must be able to develop a clear understanding of
the various culinary methods and their specificities in terms of customers‟ expectations,
infrastructure, production techniques, food products and quality standards.
MODULE : BEVERAGES AND CUSTOMER CONTACT
Once students have passed this module, they will have acquired the technical specificities of service
in various F&B contexts. They will be able to carry out all the tasks linked to the various levels of
service and communicate appropriately with clients. They will also be able to develop a commercial
service offering to suit the client‟s wishes and advise the client on the appropriate choice of
beverages. The offering will be based on knowledge of the principal beverages served in the F&B
sector, and preparation and storage techniques. They will also be able to adapt their work and
behaviour to the requirements of different types of restaurant and to plan and supervise a restaurant
service team.
7061BC – Basic service techniques
20 hours of contact – 1.0 US quarter credits
� Summary
During this course unit, students will learn basic techniques pertaining to high-quality service in a
restaurant. They will also study the preparation of various beverages and wine tastings.
� Objective
On successful completion of this unit, students must master the basic food and beverage service
techniques. They must also understand the specific context of a restaurant, the customer‟s
expectations and to adapt the service accordingly.
7062BC – Specific service techniques
30 hours of contact – 1.0 US quarter credits
� Summary
During this course unit, students will deepen their understanding of service techniques. This will
include European standards for writing menus and developing restaurant events, according to
customer expectations.
� Objective
On successful completion of this unit, students must be able to analyse customers‟ expectations, to
plan a food and beverage event along sound lines and to master basic sales techniques.
Ecole Hôtelière de Lausanne – Course Catalogue Page | 16