EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

� Summary
Ethics, social responsibility and sustainable development have become new components of value
creation in today‟s business world and as such are essential features of company strategies. In this
course, students will examine the new responsibilities and moral expectations companies must deal
with in today‟s world, their key concepts and main actors, and how they can best be implemented.
Students will furthermore discover the major moral theories of the Western tradition, their
foundations and distinctive claims. The course will examine how these can provide a decision-making
framework applicable to the practical ethical dilemmas increasingly faced by managers and staff.
� Objective
Upon successful completion of this module, students should have examined the origin and evolution
of moral consciousness and they should have acquired the ability to manage moral dilemmas in
accordance with the new demands of responsibility and ethics currently facing companies.
8435IR – Facilities management
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
The physical assets of a hotel (its fabric, infrastructure, etc.) are highly important to the value of the
property and its financial performance. In this course, students learn how to plan hotel facilities for
optimum operational performance. Trade-offs between higher investment and lower yearly costs - or
the contrary - will be studied. Students will learn to take “make-or-buy” decisions from the
perspective of value creation and associated costs.
� Objective
Upon successful completion of this module, students will have learned how to analyze construction
costs, costs of maintenance and levels of service quality in hospitality buildings and infrastructure. In
addition, they will have learned how to take into account environmental constraints, sustainable
development and social environments in the planning process.
8408IM – Nutrition
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
As more consumers seek to manage their health and prevent diseases, they have become more
conscious of nutrition and food ingredients than ever before, with a focus on facgaors such as
healthy/high fibre carbohydrates, reduced saturated fats, allergen identification, fortification, low
sodium and related health claims. This growing demand for healthier food options serves as a
platform for business differentiation and competitive advantage in the hospitality industry.
In this nutrition course students will both apply their acquired nutrition knowledge in their own
personal lives for improved health and also find innovative and sustainable approaches for serving
the demanding consumer, with higher financial returns. The course is divided in two parts: in the
first half, students develop an understanding of basic nutrition science and the chemistry of main
Ecole Hôtelière de Lausanne – Course Catalogue Page | 46