EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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YEAR 2 COURSES Year 2 Module Value creation for the company Level Type Hours US Credits ETCS Credits* 8211IC Financial management I B C 40 5.0 6.0 8232IC Marketing and Revenue management I B C 30 4.0 4.0 82131C Human resources and financial metrics I C 15 1.5 1.5 82141C Foodservice and performance I C 10 1.0 1.0 8215IC Lodging and performance I C 10 1.0 1.0 8236IR Advanced decision-making tools I B R 15 1.5 1.5 Module Value creation in the experience economy Level Level Type Hours US Credits 8221IC Services marketing and management I B C 40 4.0 4.0 8222IC Customer interface in foodservice I B C 20 2.0 2.0 8223IC Customer interface in lodging I B C 30 3.0 3.0 8224IC Customer information management I B C 30 3.0 3.0 Module Service process management Level Type Hours US Credits ETCS Credits* 8231IC Service operations management I B C 40 4.0 6.0 8233IC Hospitality processes I B C 30 3.0 3.0 8230IC Processes and information systems I B C 30 3.0 3.0 INTERNSHIP [20 weeks] 7.0 7.0 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 | 26
MODULE: VALUE CREATION FOR THE COMPANY The student will deal with the creation of the economic value through marketing functions and human resources in the context of hospitality industry. The student will evaluate the impacts of marketing decisions and human resources on the future evolution of monetary flow, in terms of risks and profitability, in order to guarantee the sustainability of the firm and the satisfaction of the shareholder‟s demands. Upon successful completion of this unit, students should be able to measure the creation of value in a food and beverage and hotel unit. This implies the evaluation of the acquisition criteria as well as the resources allocation and the impact of functional decisions on the evolution of financial criteria of the firm performance. 8211IC – Financial management 40 hours of contact – 5 US quarter credits – 6 ECTS credits � Summary This unit allows the student to master the various techniques required to produce a complete financial forecast of an existing business or a start-up (investment budget, operating budget, proforma balance sheet and cash budget) taking into account the firm‟s individual departmental decisions and forecasts. S/he will use NPV and EVA to measure impacts on working capital and value creation. The student will seek to determine the optimal capital structure and evaluate the trade-off between risk and return. S/he will also evaluate the different operational or strategic scenarios linked to uncertainty and determine their impact on value creation. � Objective Upon completing this unit, students will be able to evaluate the impact of operational or strategic decisions on a firm‟s financial evolution and the creation or destruction of value. 8232IC – Marketing and Revenue management 30 hours of contact – 4 US quarter credits – 4 ECTS credits � Summary This course enables students to appraise the consequences of marketing decisions (notably pricing and distribution) on value creation for a hospitality company. They will apply revenue management principles by analyzing the associated systems, methods and applications for effective hotel management. The participants will use revenue optimization techniques which are suitable for decision making in hotel or restaurant chains. By the use of revenue management software they will learn to integrate revenue management analysis and decisions into hotel management. � Objective Upon successful completion of this unit students will have acquired the necessary competencies to evaluate the financial impact of marketing decisions and to model, execute, and manage revenue optimization processes for hotels and restaurants both at the business unit and chain level.
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 and 24: financial structures of the major a
Page 25 and 26: � Objective Students will use fin
Page 27: 8113BR - Microeconomics 40 hours of
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
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Page 45 and 46: ELECTIVE COURSES Years 1 to 3 Modul
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Page 51 and 52: 8400-4IM - Business French level in
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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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Page 77 and 78: 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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