EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne
EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne
EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne
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MODULE : HOSPITALITY & GASTRONOMY<br />
5230 – Rooms Management<br />
32 hours of contact – 2.1 US semester credits – 2.3 ECTS semester credits<br />
� Summary<br />
During this course unit, stu<strong>de</strong>nts will address aspects of operational management in the hospitality<br />
industry. According to the various types of hotel, stu<strong>de</strong>nts will learn how the accommodation<br />
<strong>de</strong>partment operates and how to evaluate its performance.<br />
� Objective<br />
Upon successful completion of this course and at the end of their studies, stu<strong>de</strong>nts will be able to<br />
operate easily at all levels of the Rooms Division (in a small, medium-sized or large unit) and to<br />
<strong>de</strong>fine, implement and monitor an accommodation <strong>de</strong>partment, according to the marketing plan.<br />
5215 – Restaurant Management Theory II<br />
42 hours of contact – 2.8 US semester credits – 3.1 ECTS semester credits<br />
� Summary<br />
This course provi<strong>de</strong>s the skills nee<strong>de</strong>d to run a concept restaurant operation and is inten<strong>de</strong>d to<br />
prepare the stu<strong>de</strong>nt to take charge of one. It provi<strong>de</strong>s an un<strong>de</strong>rstanding of the budgeting process. It<br />
also <strong>de</strong>scribes and analyses the major challenges of the various food and beverage markets and<br />
helps the stu<strong>de</strong>nt to adopt appropriate strategies nee<strong>de</strong>d to master them.<br />
� Objective<br />
Upon successful completion of this unit, stu<strong>de</strong>nts will have acquire all the competencies to evaluate<br />
the potential success or failure of a restaurant concept. Stu<strong>de</strong>nts should be able to plan and promote<br />
a financially-sound restaurant concept, according to the major trends in the market and the<br />
customers targeted.<br />
5275 – Economics II<br />
24 hours of contact – 1.6 US semester credits 1.8 ECTS semester credits<br />
� Summary<br />
This unit highlights the main effects of changes in the macroeconomic environment in which<br />
companies operate.<br />
� Objective<br />
Upon successful completion of this unit, stu<strong>de</strong>nts should be able to distinguish the main<br />
macroeconomic concepts such as GDP or GNI, to un<strong>de</strong>rstand the causes of economic disor<strong>de</strong>rs such<br />
as inflation and unemployment and the characteristics of economic cycles such as recession,<br />
growth, etc.<br />
<strong>Ecole</strong> <strong>Hôtelière</strong> <strong>de</strong> <strong>Lausanne</strong> – <strong>Course</strong> <strong>Catalogue</strong> Page | 68