EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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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
7064BC – Advanced service techniques 15 hours of contact – 0.5 US quarter credits � Summary During this course unit, students will define and analyze the components and standards set of service in a fine dining restaurant. They will develop communication plans regarding customer expectations, specific offerings, the physical environment and the wine service, as well as financial aspects. The course will cover latest innovations and trends in the field. � Objective After passing this course unit, students will be able to provide appropriate and customized service, and supervise an operational team in an up-scale, fine dining environment. 7063BC – Service practicals 120 hours of contact – 4.0 US quarter credits � Summary During these practical weeks, students will put in practice the knowledge acquired during the various theoretical modules. Under the supervision of professionals, they will learn the practical aspects and specificities of the various service methods in bars, quick service restaurants, traditional restaurants and fine dining restaurants. � Objective On successful completion of these units, students must have a clear understanding of the various service techniques and their specificities in terms of customer expectations, customer contact, the physical environment, knowledge of products and quality standards.
Page 3 and 4: CONTENT PHILOSOPHY OF LEARNING ....
Page 5 and 6: 8402-1BM - German level beginner ..
Page 7 and 8: Philosophy of Learning � A social
Page 9 and 10: CONCEPT OF THE BACHELOR PROGRAMME T
Page 11 and 12: There are three categories of cours
Page 13 and 14: � Objective After passing this un
Page 15 and 16: 7046BC - Supervision techniques 20
Page 17: choose the right raw materials and
Page 21 and 22: MODULE: INTRODUCTORY DECISION-MAKIN
Page 23 and 24: financial structures of the major a
Page 25 and 26: � Objective Students will use fin
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Page 29 and 30: MODULE: VALUE CREATION FOR THE COMP
Page 31 and 32: 8236IR - Advanced decision- making
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Page 35 and 36: planning, organization and control
Page 37 and 38: MODULE: STRATEGIES AND INNOVATION 8
Page 39 and 40: � Property type: traditional hote
Page 41 and 42: � Objective On completion of this
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Page 63 and 64: MODULE : HOSPITALITY & ART DE VIVRE
Page 65 and 66: � have a global, analytical view
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YEAR 2 COURSES Year 2 Module Hospit
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5268 - Engineering Theory 32 hours
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planner (architect, engineer, indus
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CAPSTONE PROJECT - Master Business
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EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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