EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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YEAR 3 COURSES Year 3 Module Strategies and innovation Level Type Hours US Credits ETCS Credits* 8311AC Strategic Management A B C 80 8.0 10.0 8312AS Trends and innovation S B C 30 3.0 3.0 Module Option Finance Level Level Type Hours US Credits 8331AC Corporate finance A C 40 4.0 6.0 8332AC Real Estate management A B C 40 4.0 6.0 8333AC Market finance A B C 40 4.0 6.0 Module Option Marketing Level Type Hours US Credits ETCS Credits* 8341AC Negotiation and sales force management A B C 40 4.0 6.0 8342AC Marketing intelligence A C 40 4.0 6.0 8343AC Digital marketing A C 40 4.0 6.0 Module Option Entrepreneurship Level Type Hours US Credits ETCS Credits* 8351AC Performance monitoring in SMEs A C 40 4.0 6.0 8352AC Entrepreneurship and risk management A C 40 4.0 6.0 8353AC Innovation and business intelligence A C 40 4.0 6.0 DIPLOMA WORK, 10 weeks 13.0 17.0 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 | 34
MODULE: STRATEGIES AND INNOVATION 8311AC – Strategic management 80 hours of contact – 8 US quarter credits – 10 ECTS credits � Summary During the previous two years the student has become familiar with the practical and operational management aspects of the hospitality industry. It is now time for the student to integrate previous learning and work experience and think strategically about operating in a complex, competitive environment. The students will scan the environment and utilize their findings to appraise contemporary strategic decisions made by the industry‟s leading corporations. The students will also participate in a threeday strategic investment simulation with executives from one hospitality company‟s top management team. These executives will coach the student teams through the strategic decision-making process and evaluate their propositions for maximizing value. Finally, the students will apply what they have learned to prepare, present, and defend a strategic plan that resolves a real hospitality chain‟s most pressing strategic challenge. � Objective Upon successful completion of this course students should have acquired the necessary competences to construct and appraise strategic decisions required at the corporate level of hospitality organizations. MODULE: TRENDS AND INNOVATION 8312AS – Trends and innovation 30 hours of contact – 3 US quarter credits – 3 ECTS credits � Summary This module gives students the opportunity to analyse the main trends affecting the hospitality industry. More specifically, it allows them to evaluate the sources of innovation and define the characteristics of an efficient innovation process. Students will be able to suggest projects based on a current trend and decide which operational aspects are needed to convert it into a durable and financially viable innovation. � Objective In a competitive business environment the professional needs a cyclical approach to decisionmaking, recognizing complexities and adopting innovative strategies to deal with them. During the course the student will think innovatively around business issues in a highly competitive environment and a declining market. This process equips the student with the means to resolve difficult issues, under time pressure. The notion that services can be a competitive advantage is central to the course.
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 and 28: 8113BR - Microeconomics 40 hours of
Page 29 and 30: MODULE: VALUE CREATION FOR THE COMP
Page 31 and 32: 8236IR - Advanced decisionmaking
Page 33 and 34: 8223IC - Customer interface in lodg
Page 35: planning, organization and control
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
Page 75 and 76: planner (architect, engineer, indus
Page 77 and 78: CONCEPT OF THE MASTER PROGRAMME The
Page 79 and 80: Hotel Design & Facility Management
Page 81 and 82: Business Research Methods 45 hours
Page 83 and 84: managers engage in when strategizin
Page 85: CAPSTONE PROJECT - Master Business

EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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