EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

MODULE : LEADERSHIP & SUPERVISION
5210 – Restaurant Concept
35 hours of contact – 2.3 US semester credits – 2.6 ECTS semester credits
� Summary
This unit enables students to work in the context of a real restaurant. In a team, students will have to
plan, organise, develop and monitor it according to customers‟ expectations and the requirements of
profitability. Students will learn the entire process of preparing a meal according to a specific theme.
This will include menu research and planning, preparation, cooking, and presentation.
� Objective
Upon successful completion of this unit, students will have acquired all the competencies needed to
evaluate the potential success or failure of a restaurant concept by using the appropriate criteria.
With effective management and monitoring tools, they will be able to propose any changes needed to
an existing concept, in order to ensure its success and profitability.
5231 – Rooms Division Practical
20 hours of contact – 0.9 US semester credits – 1.5 ECTS semester credits
� Summary
During this course unit, students will address aspects of operational management in the hospitality
industry. According to the various types of hotel, students will learn the specifics of the
accommodation department and how to evaluate its performance. They will also determine which
internal and external factors influence the sale of rooms through the various distribution channels,
which are useful for making occupancy forecasts and which are fundamental to preparing the
budget.
� Objective
Upon successful completion of this unit, students will be able to manage the various aspects of a
reception department for various types of hotel. This includes choosing the appropriate internal
processes according to the nature of the company and the profile of its customers.
5269 – Engineering Workshop
14 hours of contact – 0.3 US semester credits – 1.0 ECTS semester credits
� Summary
During this course unit, students will acquire the practical skills needed to understand and complete
the tasks necessary to build a hotel project (ex: kitchen engineering, back of house, rooms, etc.).
Students will also learn about management, planning, construction and maintenance.
� Objective
After completing the unit, the student will be understand the resources and the techniques needed to
build a restaurant or hotel infrastructure as desired, in collaboration with a professional technical
Ecole Hôtelière de Lausanne – Course Catalogue Page | 72