EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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.