EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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impact of tourism on a local, regional or national economy through analysing tourism satellite accounting data. 8123BR – Business law 40 hours of contact – 4 US quarter credits - 4 ECTS credits � Summary The students will acquire legal awareness to major business law issues encountered in the international hospitality sector. They will discover the different phases of the life of a hospitality enterprise (from its creation to its eventual liquidation). They will experience the major functions within such an enterprise (administrators, shareholders, CEO, directors of HR, Finance, Operations or Core Business and Marketing) and the sectors of business law these managers will be confronted with in the course of their duties . They will learn where to seek expert advice or how to choose and manage outside counsel. � Objective On completion of the unit, you should be able to: Subject specific competences. Recognize corporate structures in various international business contexts, in particular in the hospitality sector (SSC1) Identify the key elements of contracts in the hospitality sector (SSC2). Evaluate corporate exposure to risks and available courses of action (SSC3). Choose appropriate courses of action and substantiate your position (SSC4). 8124BC – Managerial accounting 40 hours of contact – 4 US quarter credits - 4 ECTS credits � Summary The aim of this course is to develop students‟ ability to build, execute, and control a budget, which is one of the most important business skills. Financial statements will be used to evaluate a company‟s performance, identify cost drivers and potential opportunity for performance improvements, and estimate contribution margin ratios. From these parameters and justified assumptions, a budget consisting of the income statement, the balance sheet, the statement of cash flows, and the cash budget will be developed. Through the budget development process, trade-off decisions between departments and identifications of the impacts of business decisions on the financial statements will be executed. Finally, based on feedback provided by the operation results, corrective suggestions will be made. Ecole Hôtelière de Lausanne – Course Catalogue Page | 22
� Objective Students will use financial statements to evaluate a company's performance in terms of cost structure and contribution margin, and identify potential opportunities for improvement. Students will be able to identify justified assumptions needed to develop pro forma financial statements, including the income statement, the balance sheet, the statement of cash flows, and the cash budget. Students will be able to identify variances between the budget and actual results, and possible causes of variance, and make suggestions. 8125BC – Hospitality economics 10 hours of contact – 1 US quarter credit - 1 ECTS credit � Summary Students will describe the Hotel/Food & Beverage market segmentation i.e. hotels‟ limited and fullservice-, restaurants, casinos, cruise lines, etc. They will identify the major players on the market in each segment as well as their overall geographic influence. They will differentiate between public and private companies, independent versus chain entities; and will briefly describe advantages and drawbacks of each structure. They will learn the key definitions, the terminology of the sector, and compute the key metrics used in the sector. They will acquire an overall view of hospitality demand and supply, and apply the concept of elasticity to various segments of the hotel industry. Overall, students will acquire a sound understanding of how the Hotel/F&B industry is structured and how it works. They will observe the latest developments on the market i.e. developments of contracts, joint ventures and partnerships, externalization of real estate and operating activities, and will relate those developments to the value creation process and the potential conflicts stemming from such decisions. Looking at this financially-pressured industry, they will ultimately assess the skills they need to evolve in this new hotel/F&B landscape. � Objective On successful completion of this course, students will be able to analyse the structure of the hotel/F&B markets, differentiate among the largest players in each of the segments, and assess their overall impact on the industry. They will value the future trend in supply and demand for hotel/F&B and their related segments in particular instances. You will comment on key metrics of real life examples as well as perform key metrics calculation. You will not only explain why the current externalization processes may create value but also describe why those processes may be source of conflicts. MODULE: PRINCIPLES OF MANAGEMENT This module is focused on the company‟s micro-economic environment on one hand and, on the other, on the analysis of the firm‟s main markets: the service market and the labour market. This will enable students to master the rules governing the company‟s competitive market by analysing the impact on the firm of the actions of all the players in this market. They will also be able to analyse a company‟s particular market using techniques specific to marketing (segmentation, market studies...) and suggest steps to increase market share with the goal of client satisfaction. They will also be able to apply and evaluate policies to acquire, retain and develop the company‟s staff.
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 and 20: 7064BC - Advanced service technique
Page 21 and 22: MODULE: INTRODUCTORY DECISION-MAKIN
Page 23: financial structures of the major a
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
Page 71 and 72: 5251 - Language II 30 hours of cont
Page 73 and 74: 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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