EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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YEAR 1 COURSES Year 1 Module Introductory decision-making tools Level Type Hours US Credits ETCS Credits* 8111BC General accounting B B C 40 4.0 4.0 8112BR Introduction to Law B B R 40 4.0 4.0 8122BR Macro-economics B I R 40 4.0 4.0 8114-02BR Business software applications /Spreadsheet B B R 30 3.0 3.0 Module Decision-making tools Level Level Type Hours US Credits 8121BC Quantitative methods B B C 40 5.0 6.0 8133BR Tourism economics B B R 40 4.0 4.0 8123BR Business law B B R 40 4.0 4.0 8124BC Managerial accounting B B C 40 4.0 4.0 8125BC Hospitality economics B B C 10 1.0 1.0 Module Principles of management Level Type Hours US Credits ETCS Credits* 8131BC Hospitality marketing B B C 40 4.0 4.0 8132BC Human resources management B B C 40 4.0 4.0 8113BR Micro-economics B B R 40 4.0 5.0 Definition of a module According to the requirements of the Bologna Declaration that apply to all European universities, a study programme must be structured in the form of modules. A module comprises one or more learning units. EHL offers 2 types of module: integrated modules and non-integrated modules. Non-integrated modules bring together a set of independent courses. Integrated modules include a set of courses that all treat the same central question. Definition of the level of modules according to the Bologna Declaration: B: Basic level course: introduction module presenting the basic concepts of a discipline; I: Intermediate level course: modules that allow basic concepts to be studied in more depth; A: Advanced level course: module that promotes and reinforces competencies. There are three kinds of module: C: Core course: module that corresponds to the principal discipline of the study programme; R: Related course: module that supports the principal discipline (e.g. conveying preliminary or complementary knowledge); M: Minor course: optional or complementary module. Ecole Hôtelière de Lausanne – Course Catalogue Page | 18
MODULE: INTRODUCTORY DECISION-MAKING TOOLS After successfully passing this module, students will have acquired the basic competencies necessary to make managerial decisions. The module has two main parts: analysis of the macroeconomic and legal environment (course units on macroeconomics and law), and mastery of accounting rules and IT spreadsheets (general accounting and spreadsheets). Students will acquire the basic tools needed to obtain relevant information on the impact of the environment on the company. The module also introduces the bases for business decisions and essential accounting technique. Students will be able to analyse and evaluate internal and external factors in management decisions. 8111BC – General accounting 40 hours of contact – 4 US quarter credits – 4 ECTS credits � Summary During this course, the student will be able to understand accounting information, its limitations and its relevance to the decision-making process. The student will apply the fundamental principles and concepts related to the preparation of financial statements, internal and external. Particular attention will be given to the preparation of balance sheets, Income statements and cash flow. � Objective On completion of this unit, students will be able to prepare the major financial statements (Balance Sheet, Income Statements and Statement of Cash Flow), for internal and external readers, and use them for decision-making. 8112BR – Introduction to law 40 hours of contact – 4 US quarter credits – 4 ECTS credits � Summary Practically all decisions taken by managers in the hospitality industry have a legal dimension and involve therefore some legal risk. In this unit, students will be made aware of the omnipresence of legal risks and learn the vocabulary, the principles and the reasoning that should enable them to identify, evaluate and manage the basic legal risks that they will encounter in their career, wherever their business is situated and thus whatever the legal system they will find themselves in. � Objective After familiarising themselves with how legal systems operate through different national examples, students will concentrate on the basic legal risks pertaining to the relationships between the hospitality industry and their customers.
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 and 18: choose the right raw materials and
Page 19: 7064BC - Advanced service technique
Page 23 and 24: financial structures of the major a
Page 25 and 26: � Objective Students will use fin
Page 27 and 28: 8113BR - Microeconomics 40 hours of
Page 29 and 30: MODULE: VALUE CREATION FOR THE COMP
Page 31 and 32: 8236IR - Advanced decision- making
Page 33 and 34: 8223IC - Customer interface in lodg
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
Page 43 and 44: 8352AC - Entrepreneurship and risk
Page 45 and 46: ELECTIVE COURSES Years 1 to 3 Modul
Page 47 and 48: conformity. They will evaluate the
Page 49 and 50: nutrients, carbohydrate, protein, f
Page 51 and 52: 8400-4IM - Business French level in
Page 53 and 54: � Summary This module will give s
Page 55 and 56: � Summary This Mandarin course en
Page 57 and 58: Diploma programme Our aim in the Ho
Page 59 and 60: � Internships During the second t
Page 61 and 62: MODULE : ARTS DE LA TABLE & GASTRON
Page 63 and 64: MODULE : HOSPITALITY & ART DE VIVRE
Page 65 and 66: � have a global, analytical view
Page 67 and 68: � Objective Upon successful compl
Page 69 and 70: YEAR 2 COURSES Year 2 Module Hospit
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5251 - Language II 30 hours of cont
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5268 - Engineering Theory 32 hours
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planner (architect, engineer, indus
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CONCEPT OF THE MASTER PROGRAMME The
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Hotel Design & Facility Management
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Business Research Methods 45 hours
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managers engage in when strategizin
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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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