EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

CONTENT
PHILOSOPHY OF LEARNING ........................................................................................................................................... 5
BACHELOR PROGRAMME .............................................................................................................................................. 6
CONCEPT OF THE BACHELOR PROGRAMME ...................................................................................................................... 7
PREPARATORY YEAR COURSES .......................................................................................................................................... 8
MODULE : LANGUAGES AND COMPUTER STUDIES .................................................................................................................... 10
7011BR – French beginner level ................................................................................................................................................. 10
7012BR – Introduction to Business French ................................................................................................................................ 10
7012IR – Business French intermediate level ............................................................................................................................ 10
7014BR – Business software applications .................................................................................................................................. 11
MODULE : MATHEMATICS AND LOGIC ....................................................................................................................... 11
7021BR – Mathematics .............................................................................................................................................................. 11
7022BR – Applied Logic .............................................................................................................................................................. 12
MODULE : BASICS OF HOSPITALITY MANAGEMENT ................................................................................................... 12
7031BC – Basics of F&B management........................................................................................................................................ 12
7046BC – Supervision techniques .............................................................................................................................................. 13
7044BC – Basics of rooms management .................................................................................................................................... 13
7045BC – Front office practical .................................................................................................................................................. 13
7041BC – Cleaning support centre management ...................................................................................................................... 14
7042BC – Cleaning support centre practical .............................................................................................................................. 14
MODULE : FOOD PRODUCTION................................................................................................................................... 14
7051BC – Quick service production techniques ......................................................................................................................... 14
7053BC – Concept restaurant production techniques ............................................................................................................... 15
7055BC – Fine dining production techniques ............................................................................................................................ 15
7050BC – Culinary practicals ...................................................................................................................................................... 15
MODULE : BEVERAGES AND CUSTOMER CONTACT .................................................................................................... 16
7061BC – Basic service techniques ............................................................................................................................................ 16
7062BC – Specific service techniques ........................................................................................................................................ 16
7064BC – Advanced service techniques ..................................................................................................................................... 17
7063BC – Service practicals ........................................................................................................................................................ 17
YEAR 1 COURSES .............................................................................................................................................................. 18
MODULE: INTRODUCTORY DECISION-MAKING TOOLS ............................................................................................... 19
8111BC – General accounting .................................................................................................................................................... 19
8112BR – Introduction to law .................................................................................................................................................... 19
8122BR – Macroeconomics ........................................................................................................................................................ 20
8114 - 02BR – Business Software applications / spreadsheet .................................................................................................... 20
MODULE: DECISION-MAKING TOOLS .......................................................................................................................... 20
8121BC – Quantitative methods ................................................................................................................................................ 21
8133BR – Tourism economics .................................................................................................................................................... 21
8123BR – Business law ............................................................................................................................................................... 22
8124BC – Managerial accounting ............................................................................................................................................... 22
8125BC – Hospitality economics ................................................................................................................................................ 23
MODULE: PRINCIPLES OF MANAGEMENT .................................................................................................................. 23
8131BC – Hospitality marketing ................................................................................................................................................. 24
8132BC – Human resources management ................................................................................................................................. 24
8113BR – Microeconomics ......................................................................................................................................................... 25
YEAR 2 COURSES .............................................................................................................................................................. 26
MODULE: VALUE CREATION FOR THE COMPANY ....................................................................................................... 27

8211IC – Financial management ................................................................................................................................................ 27
8232IC – Marketing and Revenue management ........................................................................................................................ 27
8213IC – Human resources and financial metrics ...................................................................................................................... 28
8214IC – Foodservice and performance .................................................................................................................................... 28
8215IC – Lodging and performance ........................................................................................................................................... 28
8236IR – Advanced decision- making tools ................................................................................................................................ 29
MODULE: VALUE CREATION IN THE EXPERIENCE ECONOMY ..................................................................................... 29
8221IC – Service marketing and management .......................................................................................................................... 30
8222IC – Customer interface in foodservice .............................................................................................................................. 30
8223IC – Customer interface in lodging ..................................................................................................................................... 31
8224IC – Customer information management........................................................................................................................... 31
MODULE: SERVICE PROCESS MANAGEMENT .............................................................................................................. 32
8231IC – Service operations management ................................................................................................................................ 32
8233IC – Hospitality processes................................................................................................................................................... 33
8230IC – Processes and information systems ............................................................................................................................ 33
YEAR 3 COURSES .............................................................................................................................................................. 34
MODULE: STRATEGIES AND INNOVATION .................................................................................................................. 35
8311AC – Strategic management ............................................................................................................................................... 35
MODULE: TRENDS AND INNOVATION......................................................................................................................... 35
8312AS – Trends and innovation ............................................................................................................................................... 35
CONCENTRATION: FINANCE ........................................................................................................................................ 36
8331AC – Corporate finance ...................................................................................................................................................... 36
8332AC – Real Estate management ........................................................................................................................................... 36
8333AC – Market finance ........................................................................................................................................................... 37
CONCENTRATION: MARKETING .................................................................................................................................. 38
8341AC – Negotiation and sales force management ................................................................................................................. 38
8342AC – Marketing intelligence ............................................................................................................................................... 38
8343AC – Digital marketing ........................................................................................................................................................ 39
CONCENTRATION: ENTREPRENEURSHIP ..................................................................................................................... 40
8351AC – Performance monitoring in SMEs .............................................................................................................................. 40
8352AC – Entrepreneurship and risk management ................................................................................................................... 41
8353AC – Innovation and business intelligence ......................................................................................................................... 41
DIPLOMA WORK .......................................................................................................................................................... 42
Student business project ............................................................................................................................................................ 42
Dissertation ................................................................................................................................................................................ 42
ELECTIVE COURSES .......................................................................................................................................................... 43
8407BM – Interpersonal relations ............................................................................................................................................. 44
8409BM – Sociology ................................................................................................................................................................... 44
8416BM – Psychology ................................................................................................................................................................ 45
8412BM - Interior design ........................................................................................................................................................... 45
8413AM – Ethics and responsibility ........................................................................................................................................... 45
8435IR – Facilities management ................................................................................................................................................ 46
8408IM – Nutrition .................................................................................................................................................................... 46
8411AM – Advanced statistics ................................................................................................................................................... 47
8410AM – Research methodology ............................................................................................................................................. 48
8400-2BM - Business French level pre-intermediate ................................................................................................................. 48
8400-3IM - Business French level intermediate oral .................................................................................................................. 48
8400-4IM - Business French level intermediate written ............................................................................................................ 49
8405IM – Rédaction académique .............................................................................................................................................. 49
8400-1BM – Spanish level beginner ........................................................................................................................................... 49
8400-2BM – Spanish level pre-intermediate ............................................................................................................................. 50
8400-3IM – Spanish level intermediate oral .............................................................................................................................. 50
8400-4IM – Spanish level intermediate written ......................................................................................................................... 50
Ecole Hôtelière de Lausanne – Course Catalogue Page | 2

8402-1BM – German level beginner .......................................................................................................................................... 51
8402-2BM – German level pre-intermediate ............................................................................................................................. 51
8402-3IM – German level intermediate ..................................................................................................................................... 52
8403-1BM – Mandarin level beginner ....................................................................................................................................... 52
8403-2BM – Mandarin level pre-intermediate .......................................................................................................................... 52
8403-3IM – Mandarin level intermediate .................................................................................................................................. 53
8405IM – Academic writing ....................................................................................................................................................... 53
8406IM – Business English level intermediate ........................................................................................................................... 54
8406AM – Business English level advanced ............................................................................................................................... 54
DIPLOMA PROGRAMME .............................................................................................................................................. 55
CONCEPT OF THE DIPLOMA PROGRAMME ...................................................................................................................... 56
SEMESTER 1 COURSES ..................................................................................................................................................... 58
MODULE : ARTS DE LA TABLE & GASTRONOMY ......................................................................................................... 59
5111 – Gastronomy Theory ........................................................................................................................................................ 59
5121 – Arts de la table Theory ................................................................................................................................................... 59
5134 – Stewarding Theory ......................................................................................................................................................... 59
5114 – Beverage Knowledge ...................................................................................................................................................... 60
5115 – Restaurant Management Theory I ................................................................................................................................. 60
5179 – Professional Mathematics .............................................................................................................................................. 60
MODULE : HOSPITALITY & ART DE VIVRE ................................................................................................................... 61
5138 – Reception Theory ........................................................................................................................................................... 61
5135 – Housekeeping Theory I ................................................................................................................................................... 61
5132 – Laundry Theory .............................................................................................................................................................. 61
5175 – Economic I ...................................................................................................................................................................... 62
5151 – Language I ...................................................................................................................................................................... 62
MODULE : BUSINESS & TECHNOLOGY I ....................................................................................................................... 62
5180 – Marketing I ..................................................................................................................................................................... 62
5170 – General Accounting & Financial Management I ............................................................................................................. 63
5177 – Law I ............................................................................................................................................................................... 63
5190 – Human Resources Management I .................................................................................................................................. 63
5168 – Introduction to Architecture .......................................................................................................................................... 64
5150 – Business Communication I ............................................................................................................................................. 64
MODULE : OPERATIONAL COMPETENCIES .................................................................................................................. 64
5110 – Gastronomy Practical ..................................................................................................................................................... 64
5120 – Arts de la table Practical ................................................................................................................................................. 65
5133 – Stewarding Practical ....................................................................................................................................................... 65
5137 – Reception Practical ......................................................................................................................................................... 65
5131 – Housekeeping Practical .................................................................................................................................................. 66
5136 – Laundry Practical ............................................................................................................................................................ 66
5160 – Management Information Systems Tools I..................................................................................................................... 66
YEAR 2 COURSES .............................................................................................................................................................. 67
MODULE : HOSPITALITY & GASTRONOMY .................................................................................................................. 68
5230 – Rooms Management ...................................................................................................................................................... 68
5215 – Restaurant Management Theory II ................................................................................................................................ 68
5275 – Economics II ................................................................................................................................................................... 68
5251 – Language II ..................................................................................................................................................................... 69
MODULE : BUSINESS & TECHNOLOGY ........................................................................................................................ 69
5280 – Marketing II .................................................................................................................................................................... 69
5270 – General Accounting & Financial Management II ............................................................................................................ 69
5277 – Law II .............................................................................................................................................................................. 70
5290 – Human Resources Management II ................................................................................................................................. 70
5268 – Engineering Theory ........................................................................................................................................................ 71
5220 – Cyber Hotel..................................................................................................................................................................... 71

5250 – Business Communication II ............................................................................................................................................ 71
MODULE : LEADERSHIP & SUPERVISION ..................................................................................................................... 72
5210 – Restaurant Concept ........................................................................................................................................................ 72
5231 – Rooms Division Practical ................................................................................................................................................ 72
5269 – Engineering Workshop ................................................................................................................................................... 72
5260 – Management Information Systems Tools II.................................................................................................................... 73
BUSINESS PROJECT I, II AND III .................................................................................................................................... 73
CAREER LAUNCH, CONFERENCES AND WORKSHOPS .................................................................................................. 73
MASTER PROGRAMME ................................................................................................................................................ 74
CONCEPT OF THE MASTER PROGRAMME ........................................................................................................................ 75
MHA CURRICULUM.......................................................................................................................................................... 76
ART OF HOSPITALITY ................................................................................................................................................... 76
Wine Knowledge & Beverage Management .............................................................................................................................. 76
Hotel Design & Facility Management ......................................................................................................................................... 77
Service and Gastronomy ............................................................................................................................................................ 77
Hospitality Business Metrics ...................................................................................................................................................... 77
Cyberhotel .................................................................................................................................................................................. 77
Excel (Introduction & Fundamentals) ........................................................................................................................................ 78
SEMESTER I – SCIENCES OF HOSPITALITY .................................................................................................................... 78
Managerial/Financial Accounting............................................................................................................................................... 78
Tourism Economics .................................................................................................................................................................... 78
Hospitality Marketing ................................................................................................................................................................. 78
Business Research Methods ....................................................................................................................................................... 79
Corporate Finance ...................................................................................................................................................................... 79
SEMESTER II – STRATEGY & LEADERSHIP .................................................................................................................... 79
E-Commerce & E-Marketing ...................................................................................................................................................... 79
Real Estate Finance and Valuation ............................................................................................................................................. 80
Revenue Management ............................................................................................................................................................... 80
Services Marketing ..................................................................................................................................................................... 80
Corporate Strategy ..................................................................................................................................................................... 80
Entrepreneurship ....................................................................................................................................................................... 81
Hotel Benchmarking ................................................................................................................................................................... 81
Organisational Behaviour ........................................................................................................................................................... 81
CONTINUOUS STREAMS .............................................................................................................................................. 82
Personal & Professional Development Project .......................................................................................................................... 82
Career Workshops ...................................................................................................................................................................... 82
Strategic Investments ................................................................................................................................................................ 82
CAPSTONE PROJECT - Master Business Project (MBP) ............................................................................................................... 83
EHL & INDUSTRY ACTIVITIES ...................................................................................................................................................... 83
Distinguished Speakers & Conferences ...................................................................................................................................... 83
Excursions .................................................................................................................................................................................. 83
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Philosophy of Learning
� A social process
While learning is essentially an autonomous process that is self-regulated, it is important to
recognise that no learning process is purely individual. As well as learning by observation or by
coaching, which has a significant social dimension, group learning also has an essential role to play.
When resolving a problem or studying a case in a working group, learners are necessarily obliged to
compare their respective ideas and hypotheses with those of others. This results in a far deeper
reappraisal than at the individual level.
Systematic training in cooperative group learning also develops essential social and interpersonal
skills.
� Art and science in hospitality education
Hospitality is different from other professional fields and hospitality management is different from
management in other areas. It calls for a wide range of competencies and unusual qualities.
� Hospitality know-how: direct from the industry
EHL was founded by the industry, for the industry. What is studied at EHL, and the way it is studied,
has always been closely linked to industry needs; hotel management courses are regularly updated
to correspond to new trends and needs.
� Theory and practice: the hospitality mix
EHL has always been known for its mix of theory and practice. But students do not just learn theory
and then apply it in practice. Often it's the other way round. Hotel education is different because it
means that students first learn through doing. Then they gradually construct a sound theoretical
framework through reading, research and the reflective process of the classroom.
� Leadership
EHL‟s mission is to form the future leaders of the hospitality industry. But you can lead only if you
can convince others that you are making the right decisions. Decisions that look right on paper won't
work if your team is not motivated to implement them - especially in the hospitality industry where
teamwork is even more essential than in other industries. Persuading other people and bringing
them on board is essential to hospitality leadership.
� Teamwork in hospitality
Teamwork is important in itself and is also the best way to develop the specific leadership qualities
needed for the hospitality industry. At EHL, we are so convinced of the value of group work that
student teams are coached and guided in how to work successfully together. Coaching will help you
learn to listen to others – and also to be attentive to what they are not saying. You will see when
teams work and when they do not.
� Learning the hospitality way
At EHL, we emphasize the importance of learning how to learn. Students are helped to evaluate what
they are learning with a critical eye, to know when and where to seek additional information, to adapt
their knowledge to different circumstances and to supplement it with multiple sources that can
provide insight for wise decisions.

Bachelor programme
EHL is innovating yet again, with the launch of its new Bachelor of Science programme in
International Hospitality Management.
The programme has been developed in response to the increasing complexity and diversity of the
hospitality industry and the need to make decisions which are informed and far-sighted at both
operational and strategic level.
The curriculum has been built around the concept of integration. Traditionally, academic
programmes are divided into distinct disciplines with one or two disciplines dominating the
curriculum. However, most challenges facing hospitality managers today cut across traditional
academic subjects and cannot be solved within the framework of one or two disciplines. The new
programme is therefore designed to build links between all the different subjects in the form of
modules or projects which show the impact of an issue or challenge across the whole enterprise.
Learning is activity-based, calling on a wide range of methods that encourage exploration and
discovery. These include group work, case studies, event management and applied research projects
as well as business or entrepreneurial mandates for external companies or other clients.
The new programme aims to develop leadership potential by putting students into real-life situations
in which they can test and develop their own particular style of leadership. Students work in teams
and are involved in projects which focus on present needs and trends. They are prepared for
management at both operational and strategic levels, ensured of being in phase with the evolution of
the hospitality industry.
Samad Laaroussi
Programme Director
Bachelor of Science in International Hospitality Management
Ecole Hôtelière de Lausanne – Course Catalogue Page | 6

CONCEPT OF THE BACHELOR PROGRAMME
The four-year Bachelor programme provides the advanced knowledge and competencies needed for
a successful career in the business world.
The student learns about the highly complex and specialized world of hospitality from the inside. As
well as providing technical knowledge, the programme develops those creative, artistic and
interpersonal skills which are essential for a career in hospitality. Academic study is interwoven with
industry experience, in operational functions on campus and during two in-company internships.
� Art and science
The curriculum is based on the unique mix of art and science which is EHL‟s trademark educational
philosophy. It combines business and strategy courses with hands-on practical work, projects and
special events designed to develop creative skills and the ability to innovate.
� An integrated approach
The approach is integrated and takes account of the increasingly interrelated nature of the tasks in a
hospitality enterprise.
During the second year, courses are grouped into cross-disciplinary modules, in which the different
areas in a hospitality enterprise impact on each other. The final year focuses on projects which bring
into play the full range of complex knowledge and skills involved in hospitality management: event
management, consultancy projects, applied research.
� A competency-based curriculum
The Bachelor programme meets the requirements of the Bologna Agreement in providing you with
the specific competencies needed in the work place: not only specific technical or business
knowledge, but also the judgment acquired by weighing options and using knowledge in action.
� Overview
In its structure, the Bachelor programme moves from a solid grounding in hospitality service
fundamentals, through courses on managerial competencies, to advanced management skills and
increased opportunities for specialization.
In their final year, students bring together and consolidate everything they have learned through a
major Student Business Project. There are two internships, one in operations and one in
management, providing students with the real-life experience needed for a flying start in their
careers.
Preparatory year: Fundamentals of hospitality and industry internship in operations
Year I: Principles of hospitality management
Year II: Creating added value and industry internship at management level
Year III: Developing strategic vision

PREPARATORY YEAR COURSES
Preparatory Year
Preparatory Modules
Module Languages and computer studies Level Type Hours US quarter credits
7011BR French level beginner B B R 70 3.5
7012BR Introduction to Business French B B R 30 2.5
7012IR Business French level intermediate I I R 30 2.0
7014BR Business software applications B B R 30 1.5
Module Mathematics and logics Level Level Type Hours US quarter credits
7021BR Mathematics B B R 80 7.0
7022BR Applied Logics B B R 30 2.0
Operational Modules
Module Basics of hospitality management Level Type Hours US quarter credits
7031BC Basics of F&B management B B C 30 2.0
7046BC Supervision techniques B C 20 1.0
7044BC Basics of rooms management B B C 20 1.0
7045BC Front office practicals B C 10 1.0
7041BC Cleaning support centre management B C 30 1.0
7042BC Cleaning support centre practicals B 8 C 35 1.0
Module Food production Level Type Hours US quarter credits
7051BC Quick service production techniques B B C 15 0.5
7053BC Concept restaurant production techniques B B C 45 2.0
7055BC Fine dining production techniques B B C 15 0.5
7050BC Culinary practicals B B C 120 4.0
Module Beverages and customer contact Level Type Hours US quarter credits
7061BC Basic service techniques B B C 20 1.0
7062BC Specific service techniques B B C 30 1.0
7064BC Advanced service techniques B B C 15 0.5
7063BC Service practicals B B C 120 4.0
INTERNSHIP [16 weeks] 6.0
Definition of a module
According to the requirements of the Bologna Declaration that apply to all European universities, a programme of study
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 are composed of independent courses. Integrated modules include a set of courses which all
address the same central subject matter.
According to the Bologna Declaration, the level of a course is defined as follows:
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 further develops and reinforces competencies.
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There are three categories of courses:
C: Core course: in the principal discipline of the study programme;
R: Related course: course which supports the principal discipline (e.g. through preliminary or complementary
knowledge);
M: Minor course: optional or complementary course.

MODULE : LANGUAGES AND COMPUTER STUDIES
This module develops communication competencies in the current international context. Today
mastery of office automation tools is indispensable for effective communication in the business
world; students are required to create professional documents and presentations appropriately and
efficiently. Their capacity to communicate will be improved by mastery of business French. Students
will be able to use appropriate French to communicate orally and in writing in a professional context
related to the hospitality industry.
7011BR – French beginner level
70 hours of contact – 3.5 US quarter credits
� Summary
Through this unit students will learn to communicate in French in daily and professional situations.
Students should be able to understand basic daily situations and be able to answer appropriately.
Through professional experiences in the hospitality industry, this unit will teach students how to
welcome the customer, manage orders and handle customers‟ claims.
� Objective
The target level of the students at the end of this course should be the A2 level of CECRL (Cadre
Européen Commun de Référence des Langues): mastering basic conversations in French. This unit
will also prepare students for the CFP1 certificate (Certificat Français Professionnel 1 er degré).
7012BR – Introduction to Business French
30 hours of contact – 2.5 US quarter credits
� Summary
Students will be capable of taking part appropriately in professional exchanges, in the context of the
hospitality industry or enterprise.
� Objective
After completing this unit, students will have acquired the competencies necessary to communicate
effectively, both orally and in writing, and at a minimal acceptable level of grammar, vocabulary and
structure.
7012IR – Business French intermediate level
30 hours of contact – 2.0 US quarter credits
� Summary
This course unit provides the tools needed to use French effectively, orally and in writing, in the main
situations involved in professional communication; the student will be at ease in relational,
administrative or commercial contexts which use structured language and a more complex
vocabulary specific to the business world.
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� Objective
After passing this unit, students will have acquired the competencies necessary to communicate in a
professional manner, both orally and in writing, using vocabulary specific to the business world with
a structure and register appropriate to the company and its products.
7014BR – Business software applications
30 hours of contact – 1.5 US quarter credits
� Summary
This course unit will allow students to learn effective and essential word processing and presentation
software applications (Word and PowerPoint) through practical exercises meeting the requirements
of any professional environment. They will create complex documents and develop their critical
thinking skills on technical and graphical aspects, while evaluating their own documents and those of
their peers.
� Objective
At the end of the course, students will be able to produce professional Word documents and
PowerPoint presentations.
MODULE : MATHEMATICS AND LOGIC
In a managerial context, students will acquire the basic competencies necessary to resolve problems
by applying rational argument, scientific calculation and estimation.
After successfully passing this module, students will be able to translate a managerial situation into
mathematical language and act on the basis of justified reasoning.
7021BR – Mathematics
80 hours of contact – 7.0 US quarter credits
� Summary
The course will enable students to acquire the mathematical competencies needed to advance to
higher levels of the programme. In a management context, students will apply the various
arithmetical, algebraic and analytical techniques used to resolve the problems encountered in a
scientific manner.
� Objective
After passing the course, students will be able to translate a managerial situation into mathematical
terms, so creating value for the company. They will be able to:
� apply appropriate calculation techniques,
� apply mathematical methods to problems arising in the hotel industry,
� evaluate the consequences of a choice, identify the problems, apply mathematical methods,
analyze the results and propose various solutions,

� select and master the mathematical tools needed to resolve the problems presented, take
decisions and add value for the company.
7022BR – Applied Logic
30 hours of contact – 2.0 US quarter credits
� Summary
Logic, critical thinking and a rigorous analytical approach are key factors for effective academic
studies and management of professional situations. Students will learn techniques of argumentation,
including how to identify and make use of inductive and deductive reasoning, as well as how to
recognize fallacious arguments. They will use these critical thinking tools to address problems in
different contexts.
� Objective
Upon successful completion of this unit, students will have developed analytical and critical skills, in
order to be able to take rational decisions and act accordingly.
MODULE : BASICS OF HOSPITALITY MANAGEMENT
This module introduces students to operations management of the main departments of an
accommodation and F&B enterprise. Students will learn the principal procedures and activities of
accommodation and F&B divisions. They will be able to evaluate procedures and standards that
contribute to optimal operation of the front desk, housekeeping and F&B units. They will also be able
to learn the origin of revenue and expenses linked to each one. Finally, they will master the problems
of supervising a team, with reference to planning, control and motivation.
7031BC – Basics of F&B management
30 hours of contact – 2.0 US quarter credits
� Summary
In the first part of this unit, students will be confronted with challenges facing a restaurant, such as
competition, changing consumer behaviour and high costs. In a second phase, students will be asked
to identify, quantify and analyse the components and interactions between the various internal
processes in place (from purchasing to revenue generation, from receiving to production). They will
have to provide concrete and realistic solutions to the cases presented focusing on maximizing
income and controlling prime costs.
� Objective
On successfully passing this course unit, students will be able to identify, quantify and analyze the
various sources of revenue generated by a foodservice operation and the processes within the
internal supply chain (revenue, food costs, personnel and technology) that impact on the prime costs
and the margin, and to propose an improvement plan. They will also be able to identify the key
players in the foodservice industry in Europe and North America.
Ecole Hôtelière de Lausanne – Course Catalogue Page | 12

7046BC – Supervision techniques
20 hours of contact – 1.0 US quarter credits
� Summary
The most important role of a supervisor is to achieve the goals and objectives through cooperation.
This module allows students to acquire the competencies linked to setting objectives and measuring
the results, as well as managing a team so as to satisfy management requirements, guests and staff.
� Objective
After passing this module, students should be capable of translating management requirements into
an operational action plan, maintaining a high level of performance in a team from a technical and
also a relational point of view, thereby contributing to client satisfaction.
7044BC – Basics of rooms’ management
20 hours of contact – 1.0 US quarter credits
� Summary
During this course unit, students will be confronted with aspects of operational management in the
hospitality industry. They will distinguish the various types of accommodation establishments that
exist today and understand their relative importance. They will analyse the various organisational
structures, in all departments, in each kind of hotel according to category, location and clientele.
They will then define the role, responsibilities and mode of operation of the accommodation
department for the various types of hotel, with particular reference to interactions between
departments and to the importance of human resources and human relations. They will evaluate the
performance of the accommodation department with the various tools available, identifying internal
and external factors which influence the sale of rooms through the various distribution channels.
They will be able to prepare occupancy forecasts and appreciate their importance in budgeting.
� Objective
After passing this module, students will have acquired the basic competencies necessary to manage
a reception department in terms of its human resources, structure and processes, according to the
various types of establishment and their respective kinds of clientele.
7045BC – Front office practical
10 hours of contact – 1.0 US quarter credits
� Summary
During the practical week, students will be introduced to the “Fidelio Opera” computer programme
and will put into practice what they have learnt through an e-learning course.
� Objective
At the end of the practical week, students will have acquired the competencies necessary to use the
“Fidelio Opera” programme for everyday tasks such as taking reservations, client accounts, check-in
and check-out.

7041BC – Cleaning support centre management
30 hours of contact – 1.0 US quarter credits
� Summary
Through this unit, students learn to identify the tasks, responsibilities and operation of the
maintenance department in various types of institutions. The key to efficient management and
customer satisfaction is the observance of quality standards, preserving a balance between comfort
and functionality. Cleaning knowledge and techniques must optimise productivity, hygiene, security
and respect for the environment.
� Objective
On successful completion of this unit, students must be able to manage the housekeeping unit of a
hotel and observe high quality standards.
7042BC – Cleaning support centre practical
35 hours of contact – 1.0 US quarter credits
� Summary
During the practical week, students will have to put in practice the knowledge acquired during the
theoretical module. They will be in charge of housekeeping, stewarding and laundry of the campus
facilities under the supervision of professionals.
� Objective
At the end of the practical week, students will have acquired a clear understanding of the various
tasks pertaining to the housekeeping, stewarding and laundry units of a hotel. They must be able to
manage a housekeeping/stewarding team, provide clear instructions regarding the various cleaning
products and machinery, and ensure that the work is done to the highest quality standards.
MODULE : FOOD PRODUCTION
This module allows students to acquire the basic culinary techniques specific to different restaurant
contexts. They will learn the organisational techniques and production processes adapted to the type
of restaurant. They will then be capable of adapting the choice and preparation of raw materials to
the particular context. They will also be able to devise and produce a menu adapted to the clientele
and to the three principal components of F&B, i.e. concept/rapidity/gastronomy, in a logical manner.
7051BC – Quick service production techniques
15 hours of contact – 0.5 US quarter credits
� Summary
During this course unit, students will acquire basic culinary competences necessary for a quick
service restaurant. According to the expectations of the customers, students should be able to
Ecole Hôtelière de Lausanne – Course Catalogue Page | 14

choose the right raw materials and to develop production schemes adapted to this type of restaurant.
They will also keep abreast of the last innovations in this field.
� Objective
On successful completion of this unit, students must be able to select, justify and apply production
methods appropriate to the context of a quick service restaurant, from the choice of the product to
the service provided to the customers.
7053BC – Concept restaurant production techniques
45 hours of contact – 2.0 US quarter credits
� Summary
During this course unit, students will acquire the competences needed for a concept restaurant.
According to a predefined concept and the expectations of the customers, students will have to
analyse the processing of the raw materials from their origin to preparation in the kitchen. They will
also have to determine what kind of organisation, methods and equipment match the needs defined
by the operator. They will study the latest culinary innovations, technologies and trends in the field.
� Objective
On successful completion of this unit, students must be able to autonomously plan, organize and
assess the production of various types of meals pertaining to a specific restaurant concept to the
highest quality standards.
7055BC – Fine dining production techniques
15 hours of contact – 0.5 US quarter credits
� Summary
This course unit enables students to acquire culinary knowledge in the particular framework of a
gastronomic restaurant. Students will discover the additional value of luxury products and analyse
the importance of food quality. They create menus and produce a number of dishes using luxury
products.
� Objective
After passing this module, students should be able to develop and prepare a multiple-course menu
in a gastronomic restaurant.
7050BC – Culinary practicals
120 hours of contact – 4.0 US quarter credits
� Summary
During these practical weeks, students will put in practice the knowledge acquired during the various
theoretical modules. Under the supervision of professionals, they will discover the practical aspects

and specificities of the various production methods in quick-service restaurants, concept restaurants
and fine dining restaurants.
� Objective
On successful completion of these units, students must be able to develop a clear understanding of
the various culinary methods and their specificities in terms of customers‟ expectations,
infrastructure, production techniques, food products and quality standards.
MODULE : BEVERAGES AND CUSTOMER CONTACT
Once students have passed this module, they will have acquired the technical specificities of service
in various F&B contexts. They will be able to carry out all the tasks linked to the various levels of
service and communicate appropriately with clients. They will also be able to develop a commercial
service offering to suit the client‟s wishes and advise the client on the appropriate choice of
beverages. The offering will be based on knowledge of the principal beverages served in the F&B
sector, and preparation and storage techniques. They will also be able to adapt their work and
behaviour to the requirements of different types of restaurant and to plan and supervise a restaurant
service team.
7061BC – Basic service techniques
20 hours of contact – 1.0 US quarter credits
� Summary
During this course unit, students will learn basic techniques pertaining to high-quality service in a
restaurant. They will also study the preparation of various beverages and wine tastings.
� Objective
On successful completion of this unit, students must master the basic food and beverage service
techniques. They must also understand the specific context of a restaurant, the customer‟s
expectations and to adapt the service accordingly.
7062BC – Specific service techniques
30 hours of contact – 1.0 US quarter credits
� Summary
During this course unit, students will deepen their understanding of service techniques. This will
include European standards for writing menus and developing restaurant events, according to
customer expectations.
� Objective
On successful completion of this unit, students must be able to analyse customers‟ expectations, to
plan a food and beverage event along sound lines and to master basic sales techniques.
Ecole Hôtelière de Lausanne – Course Catalogue Page | 16

7064BC – Advanced service techniques
15 hours of contact – 0.5 US quarter credits
� Summary
During this course unit, students will define and analyze the components and standards set of
service in a fine dining restaurant. They will develop communication plans regarding customer
expectations, specific offerings, the physical environment and the wine service, as well as financial
aspects. The course will cover latest innovations and trends in the field.
� Objective
After passing this course unit, students will be able to provide appropriate and customized service,
and supervise an operational team in an up-scale, fine dining environment.
7063BC – Service practicals
120 hours of contact – 4.0 US quarter credits
� Summary
During these practical weeks, students will put in practice the knowledge acquired during the various
theoretical modules. Under the supervision of professionals, they will learn the practical aspects and
specificities of the various service methods in bars, quick service restaurants, traditional restaurants
and fine dining restaurants.
� Objective
On successful completion of these units, students must have a clear understanding of the various
service techniques and their specificities in terms of customer expectations, customer contact, the
physical environment, knowledge of products and quality standards.

YEAR 1 COURSES
Year 1
Module Introductory decision-making tools Level Type Hours US Credits ETCS Credits*
8111BC General accounting B B C 40 4.0 4.0
8112BR Introduction to Law B B R 40 4.0 4.0
8122BR Macro-economics B I R 40 4.0 4.0
8114-02BR Business software applications /Spreadsheet B B R 30 3.0 3.0
Module Decision-making tools Level Level Type Hours US Credits
8121BC Quantitative methods B B C 40 5.0 6.0
8133BR Tourism economics B B R 40 4.0 4.0
8123BR Business law B B R 40 4.0 4.0
8124BC Managerial accounting B B C 40 4.0 4.0
8125BC Hospitality economics B B C 10 1.0 1.0
Module Principles of management Level Type Hours US Credits ETCS Credits*
8131BC Hospitality marketing B B C 40 4.0 4.0
8132BC Human resources management B B C 40 4.0 4.0
8113BR Micro-economics B B R 40 4.0 5.0
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 | 18

MODULE: INTRODUCTORY DECISION-MAKING TOOLS
After successfully passing this module, students will have acquired the basic competencies
necessary to make managerial decisions. The module has two main parts: analysis of the macroeconomic
and legal environment (course units on macroeconomics and law), and mastery of
accounting rules and IT spreadsheets (general accounting and spreadsheets). Students will acquire
the basic tools needed to obtain relevant information on the impact of the environment on the
company. The module also introduces the bases for business decisions and essential accounting
technique. Students will be able to analyse and evaluate internal and external factors in management
decisions.
8111BC – General accounting
40 hours of contact – 4 US quarter credits – 4 ECTS credits
� Summary
During this course, the student will be able to understand accounting information, its limitations and
its relevance to the decision-making process. The student will apply the fundamental principles and
concepts related to the preparation of financial statements, internal and external. Particular
attention will be given to the preparation of balance sheets, Income statements and cash flow.
� Objective
On completion of this unit, students will be able to prepare the major financial statements (Balance
Sheet, Income Statements and Statement of Cash Flow), for internal and external readers, and use
them for decision-making.
8112BR – Introduction to law
40 hours of contact – 4 US quarter credits – 4 ECTS credits
� Summary
Practically all decisions taken by managers in the hospitality industry have a legal dimension and
involve therefore some legal risk. In this unit, students will be made aware of the omnipresence of
legal risks and learn the vocabulary, the principles and the reasoning that should enable them to
identify, evaluate and manage the basic legal risks that they will encounter in their career, wherever
their business is situated and thus whatever the legal system they will find themselves in.
� Objective
After familiarising themselves with how legal systems operate through different national examples,
students will concentrate on the basic legal risks pertaining to the relationships between the
hospitality industry and their customers.

8122BR – Macroeconomics
40 hours of contact – 4 US quarter credits – 4 ECTS credits
� Summary
During this course, the student will analyse the macroeconomic environment in which a company
operates, including the role of the state in a national economy. He or she will analyse a nation‟s
monetary and fiscal policy including the role of the central bank in combating inflation or deflation,
as well as the impact of financial market trends on interest rates and central bank policy. He or she
will also follow current trends through the financial press so as to integrate macroeconomic
developments into the decision-making process of a company. Finally the student learns to identify
the determinants of international trade and exchange-rate movements.
� Objective
� On successful completion of this course, you should be able to:
Follow and understand basic macroeconomic developments in a country, region or the world so as to
integrate this information into the decision-making process of a business firm and hospitality or
otherwise; Assess the monetary and fiscal policy of a country and its impact on a business firm and
hospitality or otherwise; Explain the main factors that determine exchange rates and their impact on
a country and economy as well as international trade flows and Contribute to the decision as to
whether or not a hotel group should expend in a given region or country.
8114 - 02BR – Business Software applications / spreadsheet
30 hours of contact – 3 US quarter credits – 3 ECTS credits
� Summary
In this module students will acquire the competencies necessary to design spreadsheets using an
analytical approach. They will use the appropriate tools within the framework of the current
curriculum and in view of future professional needs. Students will apply analytical techniques to build
and evaluate solutions with the help of management spreadsheets.
� Objective
At the end of this module students will have acquired the competencies to use the functions of the
Excel programme to solve various quantitative problems and present the results in the form of a
synthesis or a graph.
MODULE: DECISION-MAKING TOOLS
At the end of this module students will have acquired analytical competencies for the parameters
that influence the hospitality environment, and will master the tools allowing them to evaluate the
quantitative aspects of managerial decisions. This module therefore reinforces the competencies of
analysis and evaluation of the impact of the legal environment and tourism on companies in the
hospitality industry. Specifically, it allows students to identify the main questions relating to
commercial law in an international context and allows them to adopt appropriate management and
anticipatory strategies. Students will also have the opportunity to analyse the main indicators of the
economic environment and their impact on the evolution of tourism. They will be able to analyse the
Ecole Hôtelière de Lausanne – Course Catalogue Page | 20

financial structures of the major actors in the hospitality industry, as well as the main trends of the
sector. Furthermore, students will develop their quantitative analytical capacities through mastery of
descriptive and inferential statistics tools. These tools will specifically allow them to evaluate the
impact of managerial decisions and to estimate the variables guiding these decisions. Finally,
students will be able to master the cost structures of a hospitality sector enterprise, establish a
coherent budget and be able to explain and evaluate its performance.
8121BC – Quantitative methods
40 hours of contact – 5 US quarter credits – 6 ECTS credits
� Summary
Managers are confronted to a huge quantity of numerical information. This information has to be
accurately analysed in order to take the right decisions.
Through this module, students will learn how to analyse numerical information with various
descriptive and inferential statistic tools; they should be then able to take a decision according to the
analysis results. They will also learn how to identify problems, how to define data necessary to
analyse the problem, what method to choose for collecting data, how to use the appropriate
statistical tools to analyse the problem and how to interpret the statistical results obtained.
� Objective
� Learn to select and use tools of descriptive statistics and appropriate statistical tests.
Interpret the results. Present and analyze data from a population or a sample in a process of
decision support.
8133BR – Tourism economics
40 hours of contact – 4 US quarter credits – 4 ECTS credits
� Summary
Students learn to appreciate the importance of tourism as a driver of economic growth. They will
learn the key definitions and acquire an overall view of tourism demand and supply. The student
assesses both the impact of economic developments on tourism and tourism‟s impact on an
economy. Specifically, the student evaluates the determinants of tourism flows, including transport
links, attractions and demand drivers, as well as accommodation supply. Furthermore, the student
also learns to analyse a destination in terms of its marketing strategy, financing of tourism activities
and environmental and sustainable development practices. The student, as well, acquires an
understanding of how the tourism industry is structured, including hotel chains, tour operators and
travel agents (both online and offline) and transport providers.
� Objective
On successful completion of this course, students will be able to evaluate the future trend in supply
and demand for tourism services in a destination, region or country, taking into account the outlook
for arrivals and prospective developments in attractions, accommodation capacity and transport
links, as well as the impact of state regulation and macroeconomic forces on the hospitality and
tourism industry of a destination, region or country. Conversely they will be able to evaluate the

impact of tourism on a local, regional or national economy through analysing tourism satellite
accounting data.
8123BR – Business law
40 hours of contact – 4 US quarter credits - 4 ECTS credits
� Summary
The students will acquire legal awareness to major business law issues encountered in the
international hospitality sector. They will discover the different phases of the life of a hospitality
enterprise (from its creation to its eventual liquidation). They will experience the major functions
within such an enterprise (administrators, shareholders, CEO, directors of HR, Finance,
Operations or Core Business and Marketing) and the sectors of business law these managers will
be confronted with in the course of their duties . They will learn where to seek expert advice or
how to choose and manage outside counsel.
� Objective
On completion of the unit, you should be able to: Subject specific competences. Recognize
corporate structures in various international business contexts, in particular in the hospitality
sector (SSC1)
Identify the key elements of contracts in the hospitality sector (SSC2). Evaluate corporate
exposure to risks and available courses of action (SSC3). Choose appropriate courses of action
and substantiate your position (SSC4).
8124BC – Managerial accounting
40 hours of contact – 4 US quarter credits - 4 ECTS credits
� Summary
The aim of this course is to develop students‟ ability to build, execute, and control a budget, which is
one of the most important business skills. Financial statements will be used to evaluate a company‟s
performance, identify cost drivers and potential opportunity for performance improvements, and
estimate contribution margin ratios. From these parameters and justified assumptions, a budget
consisting of the income statement, the balance sheet, the statement of cash flows, and the cash
budget will be developed. Through the budget development process, trade-off decisions between
departments and identifications of the impacts of business decisions on the financial statements will
be executed. Finally, based on feedback provided by the operation results, corrective suggestions will
be made.
Ecole Hôtelière de Lausanne – Course Catalogue Page | 22

� Objective
Students will use financial statements to evaluate a company's performance in terms of cost
structure and contribution margin, and identify potential opportunities for improvement.
Students will be able to identify justified assumptions needed to develop pro forma financial
statements, including the income statement, the balance sheet, the statement of cash flows, and
the cash budget. Students will be able to identify variances between the budget and actual
results, and possible causes of variance, and make suggestions.
8125BC – Hospitality economics
10 hours of contact – 1 US quarter credit - 1 ECTS credit
� Summary
Students will describe the Hotel/Food & Beverage market segmentation i.e. hotels‟ limited and fullservice-,
restaurants, casinos, cruise lines, etc. They will identify the major players on the market in
each segment as well as their overall geographic influence. They will differentiate between public
and private companies, independent versus chain entities; and will briefly describe advantages and
drawbacks of each structure. They will learn the key definitions, the terminology of the sector, and
compute the key metrics used in the sector. They will acquire an overall view of hospitality demand
and supply, and apply the concept of elasticity to various segments of the hotel industry.
Overall, students will acquire a sound understanding of how the Hotel/F&B industry is structured and
how it works. They will observe the latest developments on the market i.e. developments of
contracts, joint ventures and partnerships, externalization of real estate and operating activities, and
will relate those developments to the value creation process and the potential conflicts stemming
from such decisions. Looking at this financially-pressured industry, they will ultimately assess the
skills they need to evolve in this new hotel/F&B landscape.
� Objective
On successful completion of this course, students will be able to analyse the structure of the
hotel/F&B markets, differentiate among the largest players in each of the segments, and assess
their overall impact on the industry. They will value the future trend in supply and demand for
hotel/F&B and their related segments in particular instances. You will comment on key metrics of
real life examples as well as perform key metrics calculation. You will not only explain why the
current externalization processes may create value but also describe why those processes may be
source of conflicts.
MODULE: PRINCIPLES OF MANAGEMENT
This module is focused on the company‟s micro-economic environment on one hand and, on the
other, on the analysis of the firm‟s main markets: the service market and the labour market. This will
enable students to master the rules governing the company‟s competitive market by analysing the
impact on the firm of the actions of all the players in this market. They will also be able to analyse a
company‟s particular market using techniques specific to marketing (segmentation, market
studies...) and suggest steps to increase market share with the goal of client satisfaction. They will
also be able to apply and evaluate policies to acquire, retain and develop the company‟s staff.

8131BC – Hospitality marketing
40 hours of contact – 4 US quarter credits – 4 ECTS credits
� Summary
During this interactive unit students will discover the foundations of marketing, which they will apply
through a structured, workable marketing framework. Furthermore, this unit allows the students to
distinguish the unique characteristics of the hospitality offer and specificities of the hospitality
customer, which will permit them to effectively apply current and competitive hospitality marketing
tools at the hotel property level. By analysing the major players of the industry, students will learn
how marketing actions at the unit level are integrated into today‟s hospitality environment and will
apply them accordingly.
Students will determine how to scan the business environment and identify appropriate sources of
marketing information. They will synthesize this marketing intelligence into clearly defined relevant
hospitality issues and formulate marketing objectives. Subsequently, they will be capable of
evaluating various action plan proposals to address these issues for different types of hospitality
businesses at the unit level with the purpose of achieving the defined marketing objectives.
Students will determine target markets and market positioning for a variety of different types of
properties and then will be able to create an effective marketing mix action plan for implementation
including planning the mechanisms for measurement.
� Objective
Upon successful completion of this course, students should be able to make decisions regarding
segmentation, positioning and the marketing mix for a variety of hospitality companies at the unit
level as well as to analyse the components of the hospitality product and the unique characteristics
of the customers.
8132BC – Human resources management
40 hours of contact – 4 US quarter credits - 4 ECTS credits
� Summary
Competent employee performance is at the heart of successful hospitality companies. How and why
do you manage people within such organizations? Who is responsible for this people management
process?
Students will discover concrete HR policies, methods and techniques aimed at job analysis, job
descriptions, job specifications, recruitment and selection, performance appraisal, compensation as
well as training and career management. Students will explore HR processes and systems applied in
international hospitality companies. They will analyse the operational management of personnel in
alignment with strategic human resource processes.
� Objective
Upon successful completion of this unit, students will be able to diagnose specific management
problems of HR acquisition and development inherent to hospitality companies and propose
recommendations for taking decisions using appropriate tools within the personnel function.
Ecole Hôtelière de Lausanne – Course Catalogue Page | 24

8113BR – Microeconomics
40 hours of contact – 4 US quarter credits - 5 ECTS credits
� Summary
This unit gives an overview of key microeconomic topics: supply, demand and market-price setting;
price-elasticity of demand and supply; types of market structure (competition, monopoly, cooperative
and non-cooperative oligopoly); cost structure; game theory; externalities. Most of the analyses will
hinge on the central assumption that firms aim to maximize profit.
� Objective
On successful completion of this course, students should be able to identify the main determinants of
the price of goods, services and production factors by type of market; Assess the impact of cost
structure on price-setting and on a firm‟s business strategy; Discuss the relevance of measures
imposed on the market by the government intended to counterbalance externalities (mainly
environmental cost) caused by production and consumption.

YEAR 2 COURSES
Year 2
Module Value creation for the company Level Type Hours US Credits ETCS Credits*
8211IC Financial management I B C 40 5.0 6.0
8232IC Marketing and Revenue management I B C 30 4.0 4.0
82131C Human resources and financial metrics I C 15 1.5 1.5
82141C Foodservice and performance I C 10 1.0 1.0
8215IC Lodging and performance I C 10 1.0 1.0
8236IR Advanced decision-making tools I B R 15 1.5 1.5
Module Value creation in the experience economy Level Level Type Hours US Credits
8221IC Services marketing and management I B C 40 4.0 4.0
8222IC Customer interface in foodservice I B C 20 2.0 2.0
8223IC Customer interface in lodging I B C 30 3.0 3.0
8224IC Customer information management I B C 30 3.0 3.0
Module Service process management Level Type Hours US Credits ETCS Credits*
8231IC Service operations management I B C 40 4.0 6.0
8233IC Hospitality processes I B C 30 3.0 3.0
8230IC Processes and information systems I B C 30 3.0 3.0
INTERNSHIP [20 weeks] 7.0 7.0
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 | 26

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.

8213IC – Human resources and financial metrics
15 hours of contact – 1.5 US quarter credits – 1.5 ECTS credits
� Summary
How would it be possible to contribute to economic value creation through human resource functions
in the hotel and restaurant businesses? In this unit the student will evaluate the relevance of
different processes, models and tools associated with HR forecasting and that are aligned with
organisational strategy. The student will elaborate a critical diagnosis of human resource decisions
and their impact on cash flow, risk, profitability, in order to ensure company sustainability and
shareholder satisfaction.
� Objective
On successful completion of this unit, students will be able to analyse and evaluate Key HR
Performance Indicators relevant to creating value for a company and to recommend contingent HR
interventions aimed at satisfying owners/shareholders‟ requirements.
8214IC – Foodservice and performance
10 hours of contact – 1 US quarter credit – 1 ECTS credit
� Summary
The unit is a part of the module on creating value for the company and deals with the business
aspects relating to foodservice. The students will analyse the income statements of various
foodservice enterprises and will propose strategies designed to influence value creation.
� Objective
On completing the unit, the student will be able to propose operational interventions and
measure their impact on value creation.
8215IC – Lodging and performance
10 hours of contact – 1 US quarter credit – 1 ECTS credit
� Summary
During this unit, students will be analyzing the performance of hotels through the Manager‟s Daily
Report, operating budget, and income statement. Different operational decisions based on past,
current and projected results will be discussed and their impact on cash flow and NPV will be
analyzed. Students will justify their analysis/decisions in light of value creation for the establishment
and for the owners/shareholders.
� Objective
On successful completion of this unit, students will be able to quantify the outcome of their
operational decisions through relevant key performance indicators, measure their impact on the
establishment‟s NPV, and assess whether they created (or destroyed) value for the
owners/shareholders.
Ecole Hôtelière de Lausanne – Course Catalogue Page | 28

8236IR – Advanced decision- making tools
15 hours of contact – 1.5 US quarter credits – 1.5 ECTS credits
� Summary
As a manager, you need to make decisions regarding the future of your business. As you are looking
into the future, it means you are dealing with uncertain events. How do you predict the possible
outcomes of the future and then how do you use this information to make the most appropriate
decisions for your organization?
Students will learn how to make decisions through the use of tools in the three following steps:
forecasting tools, graphical & synthesis tools for data management, and decision making under
uncertainty. Students will practice time series analysis for forecasting in different problem solving
cases. They will apply graphical and synthesis tools to organize and represent data effectively to help
make decisions. They will implement decision analysis tools used to find an optimum strategy when
faced with alternatives including uncertain future events in many different contexts. They will learn
and apply decision criteria, decision trees, sensitivity and risk analysis.
� Objective
Upon successful completion of this unit, students will be able to make time series forecasts (for
demand and sales forecasting) and analyze decision-making problems (to choose among a set of
alternatives, different projects, investments, services to offer, processes to use, etc.) by using payoff
tables and decision trees. They will determine the value of additional information and perfect
information in a decision problem, and carry out basic risk and sensitivity analysis. They will be able
to choose the most appropriate graphical and/or synthesis tool to represent their data.
MODULE: VALUE CREATION IN THE EXPERIENCE ECONOMY
What is the reward for a value orientation on consumers in the hospitality industry?
Students will assess, from a macro and micro-environmental perspective, and within a stakeholder
approach, the forces driving the changes within the major segments of the hospitality industry (like
globalization, IM, sociological and economic). They will evaluate changing market and consumer
behaviour in order to identify value opportunities for the next 5-10 years. The students will develop
these value adding opportunities for the customer experience and set retention goals. They will
design a coordinated plan for achieving agreed profits through measurable and innovative actions for
the long term success of the company.
After successful completion of the module, students will be able to identify and prioritize value
opportunities through IM and market research and to transform them in value added and innovative
hospitality concepts through profitable customer experiences. To set up a comprehensive process
allowing to keep track of the customers‟ level of satisfaction in order to maintain competitiveness
and profitability.

8221IC – Service marketing and management
40 hours of contact – 4 US quarter credits – 4 ECTS credits
� Summary
This course provides an introduction to the fundamental principles of marketing of services. The
topics will, among others, include: The characteristics of services compared to goods, marketing
mix applied to services, consumer behavior in services, customer's perception/satisfaction on the
quality of a service, the ways to measure this perception/satisfaction, the building of relationships
and development of loyalty with the customer, the establishment of service recovery. This course
also presents the managerial preoccupations concerning service pricing, distribution,
communication. We will also talk about service firms who are in a process of internationalization.
Case studies will be used to operationalize the concepts and theories discussed in class.
� Objective
On successful completion of this unit, the student will be able, first, to translate customer
expectations into an outstanding customer experiences that creates value for the customer and
for the company. And second, to quantify, monitor and track marketing decisions in the aim of
managing customer as investments.
8222IC – Customer interface in foodservice
20 hours of contact – 2 US quarter credits – 2 ECTS credits
� Summary
What is the reward for a value orientation on consumers in the hospitality industry?
Students will assess, from a macro and micro-environmental perspective, and within a stakeholder
approach, the forces driving the changes within the major segments of the hospitality industry (i.e.
globalization, IM, sociological and economic). They will evaluate changing market and consumer
behaviour in order to identify value opportunities for the next 5-10 years. The students will develop
these value adding opportunities for the customer experience and set outcomes goals. They will
develop a coordinated plan (concept) for achieving agreed profits through measurable and innovative
actions for the long term success of the company and evaluate results.
Advanced Decision Making Tools: students will learn how to make decision through the application of
a set of tools including forecasting tools (for demand and sales), data analysis tools (graphical &
synthesis tools, and advanced excel functions to summarize and visually represent data ranges), and
quantitative tools for decision making under uncertainty (decision criteria, decision trees, risk and
sensitivity analysis).
� Objective
To select and prioritize value opportunities through IM market research and IM and to transform
them into value added innovative hospitality concepts and processes leading to profitable customer
experiences.
Advanced Decision Making Tools: students will learn how to make decision through the application of
a set of tools including forecasting tools (for demand and sales), data analysis tools, and quantitative
tools for decision making under uncertainty.
Ecole Hôtelière de Lausanne – Course Catalogue Page | 30

8223IC – Customer interface in lodging
30 hours of contact – 3 US quarter credits – 3 ECTS credits
� Summary
How do we translate the customers‟ needs and expectations, identified by marketing intelligence,
into a positive experience within the lodging industry?
During this course students will analyze different hotel concepts, decide on their appropriate service,
rooms product and how each one delivers, or could deliver value in the eyes of the customers. The
students will compare the total market mix for various establishments and decide on a plan of action
to differentiate the establishment from the direct competition. By choosing relevant tools students
will collect customers‟ feedback in order to evaluate possible products and services that will
increase the bottom line.
� Objective
On successful completion of this unit students will be able to identify value opportunities of a lodging
concept and to turn them into profitable customer experiences
8224IC – Customer information management
30 hours of contact – 3 US quarter credits – 3 ECTS credits
� Summary
This unit investigates the information sources that are available for managing organizations with
the goal to making them more competitive and efficient. The sources of information are the
stakeholders who contribute to the management of hospitality information resources including
those involved in information and records management, information technology, information
architecture, knowledge management, libraries, archives, web design and management, and
others who are interested in a professional level of information management. This unit is built on
three main pillars:
First, the unit is designed to empower managers in selecting and implementing information and
communication technology (ICT) components (infrastructure, software, hardware, processes etc)
which respond optimally to their business and market requirements. This spans core business
processes, technology tools, management and related skills.
Second, the emphasis is on identifying and analyzing the existing information resources as well
as on the design, evaluation and integration of effective interfaces and information management
systems. The integration includes the relationships between internal and external information,
structured versus unstructured information as well as the rationalisation and the exploitation of
diverse information resources. A special intention is dedicated also to how to align Customer
Information Management (IM) applications for maximizing the benefits to the organization and for
optimising customer value opportunities.

Thirdly, this unit has a particular focus on Customer Relationship Management (CRM) and
Management Information Systems (MIS). It examines the impact of technology upon the individual
and organizations, considers the competitive and organisational implications, technology
evolution and the quality control of information systems sources and the related services.
� Objective
After successful completion of the unit, students will be able:
� To use information management systems and ICT to identify, prioritize and manage customer
value opportunities and needs
� To select appropriate information resources and services to assess and monitor
performance, appraise and review company and customer-facing activities.
MODULE: SERVICE PROCESS MANAGEMENT
In this module, students will learn how to analyze, manage, and improve service processes
throughout the value chain, ultimately to add value to the firm. Students will apply the tools needed
for decision-making in operations management to optimize key drivers: costs, revenues, customer
satisfaction, and productivity. They will be able to diagnose the supply chain management (SCM) of a
firm, propose better operations solutions and plan production according to the value chain selected
in a total quality management (TQM) environment. They will be able to measure the impact of their
decisions, including new investments and reorganization of day-to-day operations, on value creation.
Upon successful completion of this module, students will have a general overview of all
organizational processes and will be able to optimize individual processes using operations
management tools, while keeping a strategic organizational viewpoint. They will have analyzed and
diagnosed different supply chains and will have solved simple problems related to logistics. They will
have managed inventories and planned and designed complex production. They will have applied all
the theoretical models in a hands-on, integrative hospitality project.
8231IC – Service operations management
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
As a manager, you need to know what exactly your service is offering your customers and how it does
so. Are you operating the business according to your own standards? Do you have enough employees
at the correct positions in your establishment? Should you order the raw materials needed now or
should you wait until later? Are your customers waiting too long to be served? Students will be able
to answer these questions by the end of this unit.
Students will practice operations management methods and techniques. They will build and apply
models to solve problems identified in process management. Students will learn and implement
service mapping, analysis of bottlenecks, quality management, basic quantitative tools, inventory
management techniques, management of queuing, optimization techniques with special examples in
marketing, production & operations management, work scheduling, assignment, delivery, and capital
budgeting problems. They will develop a quantitative approach to decision-making for the effective
Ecole Hôtelière de Lausanne – Course Catalogue Page | 32

planning, organization and control of all resources and activities needed to offer a service through
optimal process design.
� Objective
Upon successful completion of this unit, students will have acquired a knowledge of operations
management tools and techniques which are mainly used in manufacturing industries and
transferred them to services, both in strategic planning and day-to-day operations. In applying these
tools to services, they will have measured their impact on key drivers - costs, revenues, customer
satisfaction and productivity.
8233IC – Hospitality processes
30 hours of contact – 3 US quarter credits - 3 ECTS credits
� Summary
Students will deal with problems relating to the strategic and operational management of the
logistics chain or, more broadly, with supply chain management (SCM) in the hospitality industry.
They will address various issues concerned with procurement, production, distribution, inventory
management, etc. To resolve them, they will apply simple mathematical tools derived from
manufacturing industry, and so optimize financial, human and material resources at all levels of
the value chain.
� Objective
After passing this unit, the student will be able to:
- Assess/evaluate every internal or external component of the supply chain, in a specific
hospitality context.
- Determine and quantify the impact of supply chain processes on value creation.
- Propose solutions designed to optimize the logistic chain, production and distribution.
8230IC – Processes and information systems
30 hours of contact – 3 US quarter credits – 3 ECTS credits
� Summary
This course introduces the student to the strategic significance of information technology in today‟s
hospitality industry and the consequences of new technological developments in the areas of
reservations, research and design, security and energy systems, offsite processes, in-room
technology, etc.
� Objective
Upon successful completion of this unit, students will be able to assess the processes in an
organisation and to propose innovative IT solutions in order to optimise operations, reduce costs and
maximise profitability.

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.

CONCENTRATION: FINANCE
8331AC – Corporate finance
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
In applying a strategy, students must be able to identify and calculate risks, use the most common
methods of determining the value of a group or unit and evaluate policies relating to governance,
investment and financial management. They must also be able to identify the main sources of value
creation.
� Objective
After successfully completing this course, students should be able to read the financial statements
of a company critically and evaluate its economic risks and financial performance. This should allow
an estimate of the company‟s capacity to create value and its sustainability.
They should therefore be able to:
� Evaluate the balance between the strategies and governance and the creation of value for the
shareholders.
� Lead a fundamental corporate analysis including:
o Determine share value and corporate value using different approaches.
o Lead and evaluate investment projects based on balancing risk and profitability.
o Identify sources of financing for an investment project or firm, choosing the best
financial structure to maximize the value of the company and the stock.
o Evaluate alignment between a group‟s dividend policy and the market‟s expectations.
o Identify and evaluate the sources of risk facing companies and their shareholders,
such as geopolitical, macro-economic, market, operational and financial risks.
8332AC – Real Estate management
40 hours of contact – 4 US quarter credits - 6 ECTS credits
� Summary
This course is designed for students specializing in finance at a property or corporate level. Its
objectives are related to promoting sound hospitality projects (i.e., primarily hotels, but also
restaurants and related properties such as time-shares and condominiums) and real estate finance
decisions, using appropriate methods. During the semester, the course addresses valuation, debt
financing arrangements, equity capital structures, and related financial institutions. It features a mix
of theoretical and practical approaches, including case studies and lectures from industry
specialists. The guiding principle is to make money on every hospitality real estate transaction.
The course addresses a variety of valuation and finance issues relating to hotel, restaurant, and
tourism real estate, with reference to:
� The market, its operators, investors and lenders.
� Rights or interests: use; occupancy; management; and ownership (minority and outright)
Ecole Hôtelière de Lausanne – Course Catalogue Page | 36

� Property type: traditional hotels, special use properties (resorts, medical, convention, cruise
ships, and/or timeshare); restaurants);
� Ownership structure: individual ownership; private partnerships; public-private partnerships;
venture capital; public company.
� Objective
To promote sound hospitality real estate finance decisions.
In this course the student learns how to make estimates of value and to identify appropriate
modalities of financing, taking into account a range of factors including:
� Economic and real estate market cycles;
� The current and prospective tax, legal, monetary and regulatory environment;
� Competitive position of markets: their transport infrastructure; demand drivers for business
and tourism; market segmentation; future development of capacity; and shifts in competing
markets.
� The supply and demand profile and operating characteristics of a property within a market
and submarket;
� Forecast of revenues and expenses;
� Different asset management structures including: leases; management contracts;
franchises; voluntary affiliations; CRS.
� Diverse financing instruments including: mortgages; leases; sales-leasebacks; mezzanine
financing; bonds and various forms of equity.
8333AC – Market finance
40 hours of contact – 4 US quarter credits - 6 ECTS credits
� Summary
The goal of this course is to provide students with the necessary tools to interpret news from the
international financial markets. Specifically, they will analyse the mechanisms and players of the
money, stocks and bond markets. They will also use standard methods to evaluate assets and to
manage portfolios. The analysis of various types of financial risks and the use of hedging instruments
will be an essential part of this course.
� Objective
At the end of the course, students will be able to estimate and analyse the prices of stocks and bonds
and rates of return. They will also be able to evaluate the performance of a financial investment in
terms of portfolio management. They will also be able to identify and quantify financial risks and
suggest means of managing them. Students should therefore be able to:
� Estimate the value of stocks and bonds;
� Analyse the determinants of the rates of return on money, stock and bond markets;
� Assess the sensitivity of financial instruments to changes in economic conditions and
investors' sentiments;
� Build a portfolio and analyse the benefits of diversification;
� Identify and quantify financial risks and propose methods for managing them.

CONCENTRATION: MARKETING
8341AC – Negotiation and sales force management
40 hours of contact – 4 US quarter credits - 6 ECTS credits
� Summary
Students will develop negotiation techniques applied to a Sales and Marketing context. They will build
on key concepts such as individual or customer needs, trends, and value proposition. They will learn
how those concepts can be used to better capture and retain customers. They will be able to apply
these competences in the areas of Sales and Marketing policy, Sales team management, and
collaboration and coordination with the other departments, in the hospitality and services sectors.
Topics addressed encapsulate not only Sales and Marketing but also Consumer Behaviour,
Negotiation, Leadership and Conflict Management.
� Objective
On successful completion of this course, students will be able to manage the sales function
effectively at the unit level. They also will be able to better build up a cohesive team and deal with
conflictive situations.
From a professional perspective students should be able to:
� Identify the challenges in a sales environment and act appropriately, by analyzing the
strengths and weaknesses of a product or service offer, and setting up negotiations.
� Improve existing sales tools and practices, by reviewing sales objectives, and sales force and
process management.
� Take decisions concerning the alignment of sales policies and objectives, with other
departments and actors, by assessing current practices.
� Evaluate how marketing and sales strategy and policy could be improved by benchmarking
innovative practices, trends and new technology.
8342AC – Marketing intelligence
40 hours of contact – 4 US quarter credits - 6 ECTS credits
� Summary
Students will use concepts, tools and methodologies to continuously track customer behavioural
changes in the aim of enhancing value propositions and predicting future trends in the market. While
the post-industrial consumer seeks unique experiences and expresses inner values through the act
of consumption, we live in a constantly changing global environment with intense competition,
shorter product life cycles, fragmented consumer demands and a shift in values. The crystallization
of this reality is the emergence of the economy of information and knowledge which constitute the
last era of differentiation and competition. Therefore, the challenge for marketers is to translate
consumer behaviour, data and information into knowledge and business opportunities.
Ecole Hôtelière de Lausanne – Course Catalogue Page | 38

� Objective
On completion of this module, students will be able to design a sustainable customer intelligence
strategy based on two pillars: the identification of the changes in the consumer buying behaviour
from a psychological and sociological perspective and the application of different analytical and data
mining techniques to improve and support marketing strategies.
This implies that students should be capable of:
� Assessing and evaluating the impact of the factors affecting the consumers buying behaviour
and contributing to the emergence of new types of consumption
� Identifying relevant sources of customer information internally (CRM) and externally
(competitive intelligence tools, customer reviews websites, social media, etc.)
� Appling and using Data-mining tools (Modeler IBM-SPSS) to conduct predictive analysis in
the following fields: RFM analysis, churn analysis, customer retention analysis, basket and
Cross-selling analysis, direct marketing optimization campaign.
� Making viable recommendations and marketing decisions supported by facts and figures
produced by data-mining tools.
8343AC – Digital marketing
40 hours of contact – 4 US quarter credits - 6 ECTS credits
� Summary
This course provides, firstly, a foundation for "how and why" new digital media are changing the
marketing landscape. These media, e.g. the internet, mobile devices, are changing the marketing
concepts of time, distance, experience and social connections. Students will investigate the
opportunities, threats and issues that impact on this digital environment and further review the role
of the Internet, and other technologies, on the marketing mix of hospitality products and services in
creating value propositions for customers and strategic opportunities and competitive advantage for
organization by extending and developing new e-business models. Students will build on critical
areas, such as an improved quality of the digital experience, and exploit strategic opportunities to
provide personalisation and dynamic interaction with the customer. Students will further explore the
implications of implementing a digital marketing strategy.
� Objective
On completion of this unit, students should be able to; evaluate the impact of the digital
environments within the hospitality-marketing environment, critically appraise the role of the
Internet (and emerging technologies), on the marketing strategies of hospitality products and
services and formulate value propositions for customers and strategic opportunities for
organizations.
Students should therefore be capable to:
� Assess the impact of internet technologies on an organisation's external environment paying
particular attention to the competitive market place, competitors' strategies and executions
of digital marketing strategies
� Estimate e-service requirements and determine the relevance of CRM to digital marketing
� Define broad guidelines for developing and evaluating digital presence through effective
(website) design, navigation and search engine optimisation

� Adapt models of consumer behaviour to on-line consumer buyer behaviour, in the context of
the stages of buyer readiness
� Acquire expertise on the authorities that manage the Internet and digital space, (issues of
privacy, data protection, ethics, trust, permission, the digital divide and the overall impact on
marketing strategy and resources)
� Exploit the marketing value of new media channels (on-line communities, virtual
organisations and social media channels)
� Evaluate new channels of distribution and new intermediaries in the supply chain and their
integration into business
� Identify success factors for managing the digital components of integrated marketing
campaigns and continuous digital communications models.
� Assess best practice and innovative approaches from leading examples of digital marketing
strategies and campaigns
CONCENTRATION: ENTREPRENEURSHIP
8351AC – Performance monitoring in SMEs
40 hours of contact – 4 US quarter credits - 6 ECTS credits
� Summary
� Through this course, students will assess the limits in applying the various theories in
strategy and management methods of SMEs. During the first weeks of immersion they will
have to challenge the management and operational decision of SMEs, after having assessed
decision making and monitoring tools used by bigger companies (adaptability to SMEs). They
will have to synthesize the influence of decision and monitoring approaches on strategies,
management practices, opportunities of development and innovation, as well as on exit
strategies of SMEs.
� Objective
� On completion of this unit, students must know how to implement tools for monitoring and
assessing the commercial and financial performance of a SME. Base on this information, they
should then be able to choose between various strategic development and growth
opportunities of the company or anticipate and resolve operational typical issues that
hospitality SMEs are facing.
In order to do so, students should be able to:
� Analyse the commercial context of a SME;
� Assess the strategic decisions of a SME and propose optimal strategies;
� Find innovative solutions to issues faced by SMEs during their development, based on an
assessment of their business plan and management methods;
� Assess the legal and strategic aspects of the organizational scheme and the allocation of
resources.
� Take decisions and risks in a complex context in order to find an exit strategy for a SME.
Ecole Hôtelière de Lausanne – Course Catalogue Page | 40

8352AC – Entrepreneurship and risk management
40 hours of contact – 4 US quarter credits - 6 ECTS credits
� Summary
The purpose of this course is to allow students to understand and master the different steps that are
necessary to develop a professional business plan about a project in the hospitality industry. These
steps rely on the application and integration of interdisciplinary concepts that have been learned in
previous classes (marketing, finance, strategy and operations). The course helps also to understand
the factors that favour the emergence of business opportunities and to analyze the risks associated
to these. It finally helps to develop some students‟ entrepreneurial capacities. The projects are
chosen by the students and defended in front of a jury made of investors, Bankers, coaches and
entrepreneurs.
� Objective
After having succeeded this course, students should have acquired the necessary competencies to
identify opportunities, analyze project risks in order to make a professional business plan in the
hospitality industry. They will know how to assess and develop their entrepreneurial capacities.
Upon completion of this course, students should be capable of:
� Generating, identifying and evaluating business opportunities in the hospitality industry;
� Making a financial plan and valuing a project;
� Making a business plan for a new business le plan;
� Defending a business plan;
� Analyzing and developing their own entrepreneurial capacity;
8353AC – Innovation and business intelligence
40 hours of contact – 4 US quarter credits - 6 ECTS credits
� Summary
During the course « Innovation and Business Intelligence» students will learn to identify new
business opportunities, to put into practice procedures for innovation and to create concepts. They
will use methods linked to structured creativity procedures (e.g.: brainstorming, prototyping,
immersion and role-playing), as well as techniques for creating monitoring units in the service of
innovation.
� Objective
Students will be capable of choosing standard group creativity tools and applying them. They will
know how to implement the techniques and methods specific to business intelligence with the
objective of promoting innovation and creativity within an enterprise.
Students should know how to:
� Apply techniques of innovation and creativity to create value within an organisation.
� Implement data-mining systems to collect data in order to develop innovation.
� Implement and manage a structured innovation process.
� Apply data-mining methods to identify business opportunities.

DIPLOMA WORK
Student business project
13 US quarter credits – 17 ECTS credits
The student, working in a small team, is given an outside consulting mandate. The team is faced with
actual professional challenges, forcing them to use and implement research methods, problemsolving
techniques, their own synthesis and analysis capacities, appropriate presentation tools, and
communication competencies.
Dissertation
13 US quarter credits – 17 ECTS credits
Working with a dissertation tutor, the student develops an independent, scientific research topic into
a 20–40-page document, which may be generalised to a hospitality-specific problem. A research
hypothesis is tested using appropriate statistical methods against the backdrop of a comprehensive
literature review. While not intended to have the depth of a post-graduate thesis, the dissertation
must stand on its own merit and must be defended orally by the student before a faculty jury.
Ecole Hôtelière de Lausanne – Course Catalogue Page | 42

ELECTIVE COURSES
Years 1 to 3
Module Languages and computer studies Level Type Hours US Credits ETCS Credits*
8415BM Introduction to social sciences B M 40 4.0 6.0
8407BM Interpersonal relations B M 40 4.0 6.0
8409BM Sociology B M 40 4.0 6.0
8416BM Psychology B M 40 4.0 6.0
8412BM Interior design B M 40 4.0 6.0
8413AM Ethics and responsibility A M 40 4.0 6.0
8435IR Facilities management I R 40 4.0 6.0
8408IM Nutrition I M 40 4.0 6.0
8411AM Advanced statistics I M 40 4.0 6.0
8410AM Research methodology A M 40 4.0 6.0
8400-2BM Business French level pre-intermediate' B M 40 3.5 4.0
8400-3IM Business French level intermediate oral* I M 40 4.0 6.0
8400-4IM Business French level intermediate written' I M 40 4.0 6.0
8405IM Academic Writtting A M 40 4.0 6.0
8401-1BM Spanish level beginner* B M 40 3.5 4.0
8401-2BM Spanish Level pre-intermediate' B M 40 4.0 4.0
8401-3IM Spanish level intermediate oral* I M 40 4.0 6.0
8401-4IM Spanish level intermediate written* I M 40 4.0 6.0
8402-1BM German level beginner* B M 40 3.5 4.0
8402-2BM German level pre-intermediate' B M 40 3.5 4.0
8402-3IM German level intermediate' I M 40 4.0 6.0
8403-1BM Mandarin level beginner* B M 40 3.5 4.0
8403-2BM Mandarin level pre-intermediate` B M 40 3.5 4.0
8403-3IM Mandarin level intermediate* I M 40 4.0 6.0
8405IM Academic writing* I M 40 4.0 6.0
8406IM Business English* I M 40 4.0 6.0
8406AM Advanced Business English • A M 40 4.0 6.0
*These electives are taught over 30 weeks
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.

8415BM – Introduction to social science
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
We live in a changing and demanding environment, which tends to favour talented managers who are
able to cope with issues relating to human and social behaviours. In this module students compare
the points of view of different social sciences on issues of this kind. Expected to behave like future
managers who use science knowledge responsibly, they apply economics, sociology, and psychology
to specific social situations. The task involves critical analysis of problems of cultural identity at
different levels: individual, organisational, institutional.
� Objective
On successful completion of this module, students will be able to develop an analysis of human and
social behaviours, from different points of view provided by a variety of social sciences.
8407BM – Interpersonal relations
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
Interpersonal relations, whether private or professional, are both the source of great personal
satisfaction and innumerable frustrations. In this course, students will discover how to build and
maintain healthy relationships through the use of appropriate interpersonal communication
strategies. Students will improve their interpersonal skills by using a combination of psychological,
sociological and communication theories to evaluate personal and professional relationships. They
will develop the fundamental skill of reflecting on and learning from their everyday interpersonal
experiences, both positive and negative.
� Objective
On completion of the module students should be able to analyse human relationships in terms of
their underlying processes, as well as adopt interaction strategies appropriate to the situation at
hand.
8409BM – Sociology
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
We are products of the society in which we evolve. Our group memberships, as well as our position in
society, profoundly affect our vision of ourselves and of the social world around us. This course
enables students to critically examine the impact groups have on their own reality. They learn how to
analyze society and current events from the perspective provided by sociological theory. Students will
learn to explain the impact that culture and socialization have on their perceptions, particularly with
regards to race, gender and social class. They will study the theory behind social control and
Ecole Hôtelière de Lausanne – Course Catalogue Page | 44

conformity. They will evaluate the role played by organizations in society as well as social change and
collective movements, such as trade unions and professional bodies.
� Objective
On completion of the module students should be able to analyze a wide variety of societal and
structural factors using basic sociological concepts.
8416BM – Psychology
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
Most people would readily admit that understanding why people react and behave the way they do is
often a source of perplexity. In this course students will approach the scientific study of human
thought and behaviour. They will learn to analyse how humans think and experience the world
around them. Rather than relying on a purely intuitive approach, students will improve their critical
thinking skills by using psychological theories to evaluate personal and professional situations. They
will develop the fundamental skill of reflecting on and learning from their everyday experiences, both
private and professional, in relation to other people. As future managers, students will learn to
evaluate the role that work has on their quality of life, as well as that of their employees.
� Objective
Upon successful completion of this course, students should have acquired the necessary
competences for analyzing human behaviour in a variety of contexts (personal, professional) using
the perspectives provided by the major theoretical perspectives in psychology.
8412BM - Interior design
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
Managers in the world of hospitality are constantly exposed to perceptions of space and choice. This
course is an introduction to the subtle criteria behind these choices and helps the student to develop
a comprehensive awareness of style and the interplay of colour, space, materials and sensory
perception.
� Objective
Upon successful completion of this course the students should be able to brief an in-house team or
external stakeholders about a design concept in a hospitality industry context. They should be also
able to demonstrate an understanding of the importance of perceptions and affective responses in
order to develop a harmonious interior design concept that is linked to the business plan.
8413AM – Ethics and responsibility
40 hours of contact – 4 US quarter credits – 6 ECTS credits

� 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

nutrients, carbohydrate, protein, fats, vitamins and minerals, and their physiological function in
human health and disease. In the second half, they will be introduced to various application of
nutrition as it relates to issues such as obesity and public health, activity and physical performance,
international dietary references and menu planning, spa and wellness needs, and environmental and
sustainability issues driving consumers and food choices today.
� Objective
� Upon successful completion of this course, the student should have acquired the necessary
competencies to:
� demonstrate a systematic understanding of basic nutrition science as it relates to human
physiology in health and disease;
� use basic nutrition information to identify possible opportunities for a competitive advantage
in hospitality industry;
� show the analytical skills needed to create or modify menus using healthy and sustainable
food choices.
8411AM – Advanced statistics
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
- Statistical surveys (survey techniques, building a questionnaire, sample size, maximal
error estimation);
- Confidence intervals and tests of hypotheses for average differences, proportion
differences and variance reports;
- ANOVA and contrast analysis;
- Multidimensional data analysis: presentation of the objectives of the various methods of
data analysis.
- This elective course will allow students to increase their knowledge of descriptive
statistical methods, one-dimensional inferential statistics, touching also on the most
common methods of multidimensional analysis with the use of a statistical program that
is recognized globally by the industry (SPSS).
� Objective
After successfully completing this course students will be able to analyse a complete set of data
that includes several independent and/or correlated variables, from the identification of the
problem and selection of the appropriate statistical methods, to the interpretation of the results
and the deduction of conclusions.

8410AM – Research methodology
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
This module will allow students to master all the steps of the research process: from the definition of
the problem, the choice of methodology to the analysis of the data and its translation into concrete
action.
� Objective
After passing this module successfully, students should be able to undertake any research project
and, while respecting the principles of scientific rigor, arrive at accurate results that will enable them
to make coherent recommendations or take optimal decisions.
8400-2BM - Business French level pre-intermediate
40 hours of contact – 3.5 US quarter credits – 4 ECTS credits
� Summary
Through this module students with a basic knowledge of French will extend their vocabulary, their
grammatical competence and their understanding of French syntax. They will be able to
communicate in daily life and the most common business situations.
� Objective
Upon successful completion of this module, students must be able to communicate with simple
sentences with a French-speaking person, in a daily life or business context. This module also offers
an opportunity to obtain the “Certification de la Chambre de Commerce et d'Industrie de Paris”
(CCIP).
8400-3IM - Business French level intermediate oral
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
Tourism, hotels and restaurants are domains that require good communication skills. During this
module, students will learn to respond to the requests of a French-speaking guest and more
generally to communicate correctly in a French-speaking business context.
� Objective
Upon successful completion of this module, students must be able to work in a French-speaking
environment related to the hospitality industry. They must acquire an appropriate vocabulary related
to this domain and to be able to formulate sentences which are grammatically correct. This module
also offers an opportunity to obtain the “Certification de la Chambre de Commerce et d'Industrie de
Paris” (CCIP).
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8400-4IM - Business French level intermediate written
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
In order to work in a French-speaking environment, one has to be comfortable with oral and written
French. Through this module, students will reinforce their syntax and lexical competencies related to
the hospitality industry. They will be able to understand and write most usual business documents
such as letters, order forms or emails.
� Objective
Upon successful completion of this module, students must be able to write professional documents
and to communicate in French, in daily life and business situations. This module also provides an
opportunity to obtain the “Certification de la Chambre de Commerce et d'Industrie de Paris” (CCIP).
8405IM – Academic Writting
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
Undergraduate studies demand specific writing and thinking skills across the curriculum. In this
module, students will develop the writing process in a variety of professional contexts and become
competent at addressing different readers. Students will write academic papers in French, using
multiple sources as well as a standard referencing format. They will extend their critical thinking
skills by analyzing situations and by applying theoretical models from other academic courses.
� Objective
Upon successful completion of this module students should have acquired the necessary
competences to write effective academic papers in French, in order to apply both critical thinking and
writing strategies required at a university level
8400-1BM – Spanish level beginner
40 hours of contact – 3.5 US quarter credits – 4 ECTS credits
� Summary
This module will give students the basic linguistic competencies, both oral and written, to be able to
communicate in Spanish.
Students will be able to talk about themselves and their surroundings in simple terms (where they
come from, age, profession, etc.), understand clear statements relating to everyday matters
(restaurant, shop, place of study or workplace, hospital, etc.) and write short texts (notes, postcards,
etc.).

� Objective
At the end of this module students will be able to express themselves in simple sentences, both
orally and in writing, in predefined situations occurring in daily life.
8400-2BM – Spanish level pre-intermediate
40 hours of contact – 4 US quarter credits – 4 ECTS credits
� Summary
This module will consolidate the basic linguistic competencies, both oral and written, already
acquired by students, which are necessary to converse in Spanish.
Students will use formal and informal registers, exchange clear, simple and direct information
concerning everyday tasks in a familiar environment and others (shops, company, hotel, bank, etc.);
be able to identify the principal meanings of televised news; understand simple press articles and
short advertisements and write simple, clear texts on personal subjects (letters of thanks or
apologies, messages about immediate needs, etc.).
� Objective
At the end of this module students will be able to express themselves clearly, both orally and in
writing, in spontaneous situations of everyday life.
8400-3IM – Spanish level intermediate oral
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
This module will give students the oral competencies to master most linguistic situations such as
dialogues, discussions, debates, etc. occurring in everyday life, in work and leisure time, while
improving the written Spanish already acquired.
Students will be able to express themselves on subjects of personal interest with an acceptable
degree of fluency, present and defend their points of view on facts, experiences and projects, face
unusual situations in familiar contexts, make themselves understood in an interview or consultation
and take certain initiatives. Students will also have the competencies to sit the D.E.L.E. (Spanish as a
Foreign Language Diploma), should they choose to do so.
� Objective
At the end of this module, students will be able to communicate coherently in oral Spanish in daily
life and in professional situations.
8400-4IM – Spanish level intermediate written
40 hours of contact – 4 US quarter credits – 6 ECTS credits
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� Summary
This module will give students the competencies in writing needed to master, in Spanish, most
written linguistic situations that occur in a professional setting, while improving the oral skills they
have already acquired.
Students will be able to read texts in relation to their work and interests with a certain degree of
accuracy, use an extensive reading vocabulary, understand articles in their professional domain,
targeted information in prospectuses, menus, advertisements, inventories, instructions and
timetables, and write practical texts in their professional surroundings such as e-mails, motivation
letters, CVs, complaints, minutes, etc.. Students will also have the competencies to sit the D.E.L.E.
(Spanish as a Foreign Language Diploma), should they choose to do so.
� Objective
At the end of this module, students should be able to communicate coherently in written Spanish in
personal and professional situations.
8402-1BM – German level beginner
40 hours of contact – 3.5 US quarter credits – 4 ECTS credits
� Summary
This module will enable the students to acquire the vocabulary and grammar necessary to be able to
respond in German to concrete needs related to people, their environment and their future
professional context. Specifically, students will learn to understand, both orally and in writing, simple
expressions and sentences, to ask and answer basic questions, and to communicate with Germanspeaking
people.
� Objective
After successfully passing this module, students should have acquired the necessary competencies
to understand oral and written German at a basic level and to make themselves understood by
formulating simple sentences. The level of competency attained in this first year will prepare them to
take the intermediate level module in Year 2 of this programme.
8402-2BM – German level pre-intermediate
40 hours of contact – 3.5 US quarter credits – 4 ECTS credits
� Summary
This module will strengthen the fundamental knowledge previously acquired by students, necessary
to ensure good communication on everyday subjects. Students will acquire the vocabulary and
grammatical skills needed to handle exchanges on daily life situations such as leisure, shopping, as
well as about his professional life and studies. Students will find themselves in communication
situations, and will also learn to identify the key ideas of a text or a discussion. They will learn to
produce simple and clear texts on personal topics.

� Objective
Upon completion of the pre-intermediate module, students will be able to understand simple
discussions about a common topic, a message on an answering machine, etc. They will also have
acquired the skills necessary to read a short text (advertisements, simple text etc…) and to
understand the essential information. Regarding writing skills they will be able to fill out forms and
to take personal notes such as emails in order to ask for information or to apologise. Orally, they will
able to introduce themselves, to ask for information or to answer simple informative questions.
8402-3IM – German level intermediate
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
� This module will give students the competencies in writing to affront, in German, most written
linguistic situations that occur in a professional setting, while improving the oral
competencies they have already acquired. Students will be able to read texts, such as
business articles or the newspaper, with a certain degree of accuracy, use an extensive
reading vocabulary and work in a German-speaking environment.
� Objective
At the end of this module, students should be able to communicate in German, both in personal and
professional situations.
8403-1BM – Mandarin level beginner
40 hours of contact – 3.5 US quarter credits – 4 ECTS credits
� Summary
This Mandarin course enables students to acquire basic speaking and writing skills for daily
communication, and professional situations with a focus on the hotel business. It also offers a
chance to discover China and its culture.
The students will develop reading and writing skills, use multiple sources to learn Chinese: search
for information from the Internet and use writing programs.
� Objective
Upon successful completion of the course, students will have the basic competences to talk with
Chinese people in a hospitality context, to understand their basic requirements. They will make
themselves understood in daily conversation in various situations.
8403-2BM – Mandarin level pre-intermediate
40 hours of contact – 3.5 US quarter credits – 4 ECTS credits
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� Summary
This Mandarin course enables students with a basic knowledge of Mandarin to consolidate their
skills for daily communication, and to acquire vocabulary related to professional situations. It also
offers a chance to better understand China and its culture.
The students will develop reading and writing skills, use multiple sources to learn Chinese: search
for information from the Internet and use writing programs.
� Objective
Upon successful completion of the course, students will have the competences to talk with Chinese
people in a hospitality context, to understand their requirements and cultural differences.
They will make themselves understood in daily conversation in various situations.
For pre-intermediate level: a vocabulary of 250-300 characters
8403-3IM – Mandarin level intermediate
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
This Mandarin course enables students to acquire intermediate speaking and writing skills for daily
communication and professional situations. It also offers a chance to discover China and its culture,
to understand the mentality of Chinese people.
The students will develop reading and writing skills, use multiple sources to learn Chinese: search
for information from the Internet and use writing programs.
� Objective
Upon successful completion of the course, students will have the competences to talk with Chinese
people in a hospitality context, to understand their requirements and cultural differences. They will
make themselves understood in daily conversation in various situations.
For pre-intermediate level: a vocabulary of 500 characters
8405IM – Academic writing
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
Undergraduate studies demand specific writing and thinking skills across the curriculum. In this
module, students will develop the writing process in a variety of professional contexts and become
competent at addressing different readers. Students will write academic papers, using multiple
sources as well as a standard referencing format. They will extend their critical thinking skills by
analyzing situations and by applying theoretical models from other academic courses.
� Objective
Upon successful completion of this module students should have acquired the necessary
competences to write effective academic papers, in order to apply both critical thinking and writing
strategies required at a university level.

8406IM – Business English level intermediate
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
This course is designed to help non-native speakers of English in the English section gain confidence
as they acquire business communication skills. Through a case situation, students will learn to write
internal and external documents, considering language, structure, register, style and purpose. They
will also learn to adopt a suitable register in oral communication in a formal context.
� Objective
Upon successful completion of this unit, students should have acquired all the competences to
communicate effectively, both in writing and orally, in specific professional situations.
8406AM – Business English level advanced
40 hours of contact – 4 US quarter credits – 6 ECTS credits
� Summary
Today's professional world requires excellent business communication skills in English. In this
module, students will reach a high degree of language accuracy, and will gain ease in using written
and spoken business terminology for a variety of professional contexts. Through case situations,
students will learn to participate effectively in meetings, give formal business presentations, and
produce an individual portfolio containing a range of business correspondence.
� Objective
Upon successful completion of this module, students should be able to give business presentations
and write business documents using accurate and appropriate grammar, register and style. They will
also be able to participate actively in a formal business meeting.
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Diploma programme
Our aim in the Hotel and Restaurant Management programme is twofold.
On the one hand, we work with hoteliers and restaurateurs to identify employees who show potential.
At the same time, we work with the candidates themselves to develop their talents through a short,
intensive and concrete programme of study centred around developing a business concept.
The idea for EHL‟s Diploma in Hotel and Restaurant Management was born because we realized at
EHL that there is a great need in the hospitality sector to provide development opportunities for
young people already working in the industry – young people who are interested in the human-scale
aspect of hospitality. In a very specific way to their needs, this programme fills a gap which is more
and more present in the sector.
These young professionals have a passion for hospitality. They would love to develop their talents,
climb the career ladder, reach positions of responsibility, innovate and really make a difference. But
they need some help.
All the faculty members involved in the Hotel and Restaurant Management programme are
committed to accompanying and guiding each individual student with their expertise, inside
knowledge and experience. The programme is centred around a project which can be partly adapted
and individualized according to the experience and interests of each student. Professors are eager to
give participants a helping hand so that they can climb several steps in the career ladder and reach
new responsibilities rapidly.
Arlette Walther
Programme Director
Diploma in Hotel and Restaurant Management

CONCEPT OF THE DIPLOMA PROGRAMME
The Diploma course will allow students to prepare for their own creative business project or help
them to develop an innovative approach in their present professional career.
It will help them to develop both professionally and personally and open up new career opportunities.
They will:
� obtain a recognized academic qualification,
� gain credibility,
� validate their previous professional experience,
� gain transferable skills,
� add value to their enterprise and reinforce in-house career prospects,
� improve their employability,
� acquire a qualification to change careers or change direction within your field.
� The creative business project
The pedagogical concept is built around the idea of a project and is based on current and future
trends in the hospitality industry. The objectives of the modules incorporate, on the one hand, the
professional experience previously acquired and, on the other hand, the development of management
skills essential to the creation of a company. Students will conduct their project through their own
website, which they will learn to design with professional tools.
� « Arts de la table » & Gastronomy
The student learns the cutting edge techniques which allow this domain to adapt to a constantly
changing environment. Client satisfaction and company productivity guide and stimulate the student
through the development of an individual project.
� Hospitality & « Art de vivre »
Tomorrow‟s hospitality will be based on offering a professional welcome, on the rigorous
management of security, on understanding and meeting the needs of the client. Environmental
variables, including tourism trends and the economic situation, represent other factors to be taken
into account in developing the project.
� Business & Technology
The creation and success of an enterprise depends on the harmonious and efficient management of
all the resources, whether human, financial or technological. Control measures as well as
communication competences will allow the finalisation of the project and therefore confirm its
feasibility.
� Operational competencies
The hotel and restaurant industry professions are developed with « savoir-faire ». This module is put
together around the development of the professional competences needed. Students learn, increase
and improve their techniques in EHL‟s infrastructures, under the constant supervision of
professionals.
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� Internships
During the second term, the first in-company experience will be in Switzerland, unless students have
been mandated by a company to work abroad. Students may choose to work in kitchen, service,
housekeeping or front office, provided that they do not have any previous experience in the field. This
operational training will allow them to acquire new skills and gain a deeper understanding of the
ways in which the different aspects of a hospitality enterprise all link together. During this time they
will continue to work on their business projects, concentrating on the tasks that they will have
defined with their professors, collecting relevant data and carrying out surveys and interviews. They
will test their hypotheses, and finalize and validate their project budgets.
During the fourth and final term, the second in-company experience will take place at an
administrative level in a hotel or restaurant, anywhere in the world. Students may choose to work in
lodging, foodservice, public relations, finance and accounting, human resources or sales and
marketing. This experience will add to the skills they need for implementing their project by giving
them the opportunity to focus on optimizing processes and problem solving.

SEMESTER 1 COURSES
Year 1
Module Arts de la table & Gastronomy Hours US Credits ECTS Credits*
5111 Gastronomy Theory 28 1.2 1.7
5121 Arts de la table Theory 18 0.8 1.1
5134 Stewarding Theory 6 0.3 0.4
5114 Beverage Knowledge 16 0.7 1.0
5115 Restaurant Management Theory I 24 1.1 1.4
5179 Professional Mathematics 10 0.4 0.6
Module Hospitality & Art de vivre Hours US Credits ECTS Credits*
5138 Reception Theory 26 1.2 1.6
5135 Housekeeping Theory 10 0.4 0.6
5132 Laundry Theory 10 0.4 0.6
5175 Economics I 18 0.8 1.1
5151 Language I 28 1.2 1.7
Module Business & Technology I Hours US Credits ECTS Credits*
5180 Marketing I 28 1.9 2.1
5170 General Accounting & Financial Management I 28 1.9 2.1
5177 Law I 16 1.1 1.2
5190 Human Resources Management I 28 1.9 2.1
5168 Introduction to Architecture 8 0.5 0.6
5150 Business Communication I 28 1.9 2.1
Module Operational Competencies Hours US Credits ECTS Credits*
5110 Gastronomy Practical - Berceau des Sens 35 0.8 1.4
5110 Gastronomy Practical - La Ferme 25 0.6 1.0
5120 Arts de la table Practical - Berceau des Sens 37 0.8 1.5
5120 Arts de la table Practical - La Ferme 20 0.4 0.8
5133 Stewarding Practical 15 0.3 0.6
5137 Reception Practical 10 0.2 0.4
5131 Housekeeping Practical 10 0.2 0.4
5136 Laundry Practical 10 0.2 0.4
5160 Management Information Systems Tools I 52 1.2 2.1
BUSINESS PROJECT I 5.0 5.0
IN-COMPANY EXPERIENCE (INTERNSHIP - 24 weeks) 20.0 30.0
BUSINESS PROJECT II 1.7 1.7
*Equivalence
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MODULE : ARTS DE LA TABLE & GASTRONOMY
5111 – Gastronomy Theory
28 hours of contact – 1.2 US semester credits – 1.7 ECTS semester credits
� Summary
This course unit enables students to identify the different types of restaurants and to create meals
accordingly. Students will also deepen their technological knowledge by discovering new techniques
that will help them extend their professional competencies. Teaching methods will ensure a good
understanding of these techniques and will help students be more autonomous in real situations.
� Objective
Upon successful completion of this course unit, students will be able to understand and to put into
practice the new and future operational techniques used in various types of restaurants. Students
should be able to justify their choices and decisions in specific situations.
5121 – Arts de la table Theory
18 hours of contact – 0.8 US semester credits – 1.1 ECTS semester credits
� Summary
This course unit deals jointly with the artistic and theoretical aspects of the numerous catering
service fields, from before the customers‟ arrival to their departure. The subjects developed in this
unit are the essential foundations needed to interpret, to absorb and to adapt to trends, to the service
levels that must be mastered before meeting the customers and to their expectations in a
multicultural environment.
� Objective
On completion of this unit, students should have acquired the competencies needed to join an
operational team working in an existing restaurant organization.
5134 – Stewarding Theory
6 hours of contact – 0.3 US semester credits – 0.4 ECTS semester credits
� Summary
This course unit enables students to identify the functions, equipment and material of the stewarding
department while observing the standards that allow efficient management in harmony with the type
of establishment.
� Objective
At the end of this course unit, students will have acquired the necessary competencies to organize a
stewarding department while observing environmental and other applicable standards.

5114 – Beverage Knowledge
16 hours of contact – 0.7 US semester credits – 1.0 ECTS semester credits
� Summary
This course unit allows students to explore fashion and trends in the world of beverages. The
theoretical, practical and gustative aspects and techniques regarding the various products on offer in
food and beverage service will be discussed to enable students to provide a service that meets the
expectations and demands of their clients.
� Objective
At the end of this course unit, students should have reached a level of competence that allows them
to evaluate and respond to the needs of beverage service and sale in the hospitality industry.
5115 – Restaurant Management Theory I
24 hours of contact – 1.1 US semester credits – 1.4 ECTS semester credits
� Summary
This course unit focuses on three key areas: planning, development and control of Food and
Beverage management within an independently owned and operated hotel. The purpose of the unit is
to demonstrate the value that comes from applying appropriate processes in all phases of the F&B
cycle (from purchasing to service) and understanding what drives a successful restaurant operation.
� Objective
By the end of this course unit, students should have acquired the competencies to recognize the
value of good planning and the need to set standards that contribute to the success of a restaurant
business. Through the use of market analysis, students will be able to identify and develop a
restaurant concept that meets customer needs and define Key Performance Indicators (KPI) that
measure the success of their restaurant.
5179 – Professional Mathematics
10 hours of contact – 0.4 US semester credits – 0.6 ECTS semester credits
� Summary
This course unit allows students to acquire the basic mathematical competencies necessary for
management in the hospitality industry. Students will apply various arithmetical techniques and
notions of algebra in a professional context in synergy with the other quantitative materials in the
programme.
� Objective
Upon successful completion of this course unit, students will be capable of evaluating a specific
situation and solving the problem related to it with the help of mathematics. Students will be able to
apply mathematical techniques and methods at a professional level.
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MODULE : HOSPITALITY & ART DE VIVRE
5138 – Reception Theory
26 hours of contact – 1.2 US semester credits – 1.6 ECTS semester credits
� Summary
This course unit allows students to analyze and apply the procedures for various reception activities
to anticipate and satisfy clients‟ expectations.
� Objective
At the end of this course unit, students will be able to place the accommodation activity correctly in
the global context of hospitality. They will also be able to place it correctly within the organization of a
hotel, define its organization according to specific criteria and implement the human and material
resources necessary.
5135 – Housekeeping Theory I
10 hours of contact – 0.4 US semester credits – 0.6 ECTS semester credits
� Summary
This course unit enables students to identify responsibilities and the way the housekeeping
department functions to provide effective management whilst respecting quality standards (hygiene,
security, ergonomics, aesthetics and environment). The balance of comfort, functionality and cost
control, depending on the type of establishment, should satisfy all concerned (clients, employers and
staff).
� Objective
After passing this course unit, students should have acquired the necessary competencies to
manage a housekeeping department in an appropriate and profitable manner.
5132 – Laundry Theory
10 hours of contact – 0.4 US semester credits – 0.6 ECTS semester credits
� Summary
This course unit enables the student to identify the role, responsibilities and functioning of the
laundry sector in different types of companies. Students will understand the importance of linen and
its treatment in a laundry. They will be able to contribute to the creation of a laundry service, define
the needs and then select the most appropriate, internal or external method of processing.
� Objective
Upon completion of this course unit, students should be able to identify the role, responsibilities and
functioning of the laundry sector in different types of companies. Students will understand the
importance of linen and its treatment in a laundry. They will be able to contribute to the creation of a

laundry service, define the needs and then select the most appropriate, internal or external method
of processing.
5175 – Economic I
18 hours of contact – 0.8 US semester credits – 1.1 ECTS semester credits
� Summary
This unit gives students a global view of the company, its organization and strategy. A particular
emphasis is put on the presentation of a number of management tools, which can help to ensure its
viability. The main concepts are illustrated with examples taken from real-life firms in the hotel and
restaurant sector.
� Objective
On completion of this module, students should be able to identify the different functions of the
company, explain the basic rules which govern general policy (planning and strategy, management
and supervision) and describe the roles and the tasks performed by the management.
5151 – Language I
28 hours of contact – 1.2 US semester credits – 1.7 ECTS semester credits
� Summary
In the first part of this unit, students will learn to communicate in French or in English, orally and
written, in basic situations of daily and professional life.
� Objective
On completion of this module, students should be able to communicate correctly in various daily life
and professional situations, in French and in English.
MODULE : BUSINESS & TECHNOLOGY I
5180 – Marketing I
28 hours of contact – 1.9 US semester credits – 2.1 ECTS semester credits
� Summary
This course unit teaches the student to identify and understand the main concepts used in marketing
within a strategic framework in the hospitality industry. This is used to create a marketing plan,
which is then applied, starting with a detailed situation analysis and the first marketing strategies:
segmentation and positioning. During the semester, students will become familiar with the players
present in the hospitality industry in order to build the first phase of a marketing plan for their
individual projects.
� Objective
Upon completion of this course unit, students should be able to:
Ecole Hôtelière de Lausanne – Course Catalogue Page | 62

� have a global, analytical view of the environment (macro and micro),
� analyze a company‟s situation,
� take strategic decisions concerning segmentation (targeting) and positioning (differentiation),
� use these decisions in different types of situations and different companies efficiently,
� evaluate the impact of environmental forces and display cost efficiency.
5170 – General Accounting & Financial Management I
28 hours of contact – 1.9 US semester credits – 2.1 ECTS semester credits
� Summary
The student will be able to understand accounting information, its limitations and its relevance to the
decision-making process. The student will apply the fundamental principles and concepts related to
the preparation of financial statements for both by internal and external users of information.
Particular attention will be given to the preparation of balance sheets, income statements and
statements of cash flow.
� Objective
On completion of this course unit, students should be able to prepare the major financial statements
(balance sheet, income statements and statement of cash flow) for both internal and external users
of information and extract relevant information for decision-making from them.
5177 – Law I
16 hours of contact – 1.1 US semester credits – 1.2 ECTS semester credits
� Summary
This unit is an introduction to the law as related to the hospitality industry. Its allows students to get
sufficient understanding of the essential principles at stake so as to inform choices regarding the
business they are planning to start.
� Objective
Upon completion of this unit, students should have acquired the competences necessary to:
� fully understand the implications underlying any legal situation,
� manage preventively and be aware of the practical, legal dimension of their actions,
� enhance their decision-making ability as hospitality and restaurant managers.
5190 – Human Resources Management I
28 hours of contact – 1.9 US semester credits – 2.1 ECTS semester credits
� Summary
This course unit demonstrates that good management of human capital is at the heart of a
company‟s success in hospitality. Students learn about methods, techniques and concrete tools, in
order to structure the management of human resources efficiently. They also analyze operational

management and leadership practices which encourage employee motivation. They apply principles
of group dynamics, in order to create the foundations for a learning organization.
� Objective
Upon successful completion of this unit, students should be able to create an effective structure of
human resources management that will help the organization meet its strategic objectives. Students
should also know how to promote a managerial culture likely to emphasize the competencies
existing in the organization.
5168 – Introduction to Architecture
8 hours of contact – 0.5 US semester credits – 0.6 ECTS semester credits
� Summary
This course unit enables students to acquire basic knowledge in architecture, its history, its
foundations and its main actors.
� Objective
Upon completion of this course unit, students should be able to “read” a building and understand it,
to analyze a site and its potential, and to estimate the feasibility of a project.
5150 – Business Communication I
28 hours of contact – 1.9 US semester credits – 2.1 ECTS semester credits
� Summary
This course unit enables students to acquire written and spoken skills appropriate for a hospitality
business environment, when dealing with colleagues and clients.
� Objective
Upon successful completion of this course unit, students should have acquired the competences
necessary to manage all the written and oral communication commonly required in an operational
position.
MODULE : OPERATIONAL COMPETENCIES
5110 – Gastronomy Practical
60 hours of contact – 1.4 US semester credits – 2.4 ECTS semester credits
� Summary
This course unit enables students to acquire or reinforce their culinary knowledge in the specific
domain of fine dining. They should understand the added value of fine food, of original and creative
preparation and will learn how take into account new trends, in order to satisfy the customers and
create customer loyalty. They will also learn the processing of the raw material from its origin to its
preparation in the kitchen.
Ecole Hôtelière de Lausanne – Course Catalogue Page | 64

� Objective
Upon successful completion of this unit, students should be able to prepare original and creative
meals in order to make the best possible use of products and satisfy demanding customers.
5120 – Arts de la table Practical
57 hours of contact – 1.2 US semester credits – 2.3 ECTS semester credits
� Summary
This course unit covers both the artistic, technical and practical aspects of multiple areas of food and
beverage service, beginning before the clients‟ arrival and ending after their departure, while
providing a quality of service commensurate with the clients‟ expectations. The subjects developed
will provide the necessary foundations to offer quality service such as set-up, reservation
management, order-taking and the type of service and behaviour adapted to the clientele.
� Objective
At the end of this course unit, students should have reached a level of competence that allows them
to join an operational team working in an existing restaurant structure.
5133 – Stewarding Practical
15 hours of contact – 0.3 US semester credits – 0.6 ECTS semester credits
� Summary
This course unit enables students to acquire cleaning techniques adapted to various materials, as a
function of the establishment and of environment standards.
� Objective
Upon successful completion of this course unit, students should have acquired the competencies
necessary to the proper management of a stewarding department.
5137 – Reception Practical
10 hours of contact – 0.2 US semester credits – 0.4 ECTS semester credits
� Summary
This course unit covers various reception techniques throughout all the stages of a client‟s stay,
using automatic and manual tools.
� Objective
At the end of this course unit, students should be capable of using the main functions of the tool for
management and for interaction with the client.

5131 – Housekeeping Practical
10 hours of contact – 0.2 US semester credits – 0.4 ECTS semester credits
� Summary
This course unit enables students to acquire practical competencies necessary to the effective
running of a housekeeping department. Students will apply most rational maintenance techniques in
respect of various environmental and quality standards.
� Objective
Upon successful completion of this unit, students should be able to maintain rooms and public
premises autonomously and to optimize costs, productivity, hygiene, security and ergonomics,
according to sustainable development principles.
5136 – Laundry Practical
10 hours of contact – 0.2 US semester credits – 0.4 ECTS semester credits
� Summary
This course unit allows students to accomplish the various tasks relating to the linens department
regarding production and maintenance. The quality standards that must be observed highlight the
importance of satisfying the client, the management and the staff. Meeting this objective means
reaching a balance between optimization and functionality.
� Objective
At the end of this course unit, students should have acquired the necessary competencies to identify
the best operating mode to use and the proper organization of the department. They will know how to
observe quality standards appropriate to the type of management used in the establishment.
Students will also have learned the production techniques appropriate to the company, with a view to
optimizing productivity, hygiene, security, ergonomics and observation of environmental standards.
5160 – Management Information Systems Tools I
52 hours of contact – 1.2 US semester credits – 2.1 ECTS semester credits
� Summary
Through this course unit, students will be able to use appropriate IT tools to create and modify
documents, spreadsheets, presentations and websites. Students will acquire a systematic and
productive approach to designing a variety of documents and websites. They will develop a critical
outlook on technical and graphical aspects of electronic documents.
� Objective
At the end of this course unit, students will be able to apply efficient and appropriate techniques in
producing professional electronic documents.
Ecole Hôtelière de Lausanne – Course Catalogue Page | 66

YEAR 2 COURSES
Year 2
Module Hospitality & Gastronomy Hours US Credits ECTS Credits*
5230 Rooms Management 32 2.1 2.3
5215 Restaurant Management Theory II 42 2.8 3.1
5275 Economics II 24 1.6 1.8
5251 Language II 30 2.0 2.2
Module Business & Technology Hours US Credits ECTS Credits*
5280 Marketing II 38 2.5 2.8
5270 General Accounting & Financial Management II 42 2.8 3.1
5277 Law II 22 1.0 1.6
5290 Human Resources Management II 36 2.4 2.6
5268 Engineering Theory 32 1.4 2.3
5220 Cyber Hotel 10 0.2 0.6
5250 Business Communication II 30 2.0 2.2
Module Leadership & Supervision Hours US Credits ECTS Credits*
5210 Restaurant Concept 35 2.3 2.6
5231 Rooms Division Practical 20 0.9 1.5
5269 Engineering Workshop 14 0.3 1.0
5260 Management Information Systems Tools II 52 1.2 3.8
BUSINESS PROJECT III 3.3 3.3
CAREER LAUNCH, CONFERENCES AND WORKSHOPS (INTERNSHIP - 24 weeks) 20.0 30.0
*Equivalence

MODULE : HOSPITALITY & GASTRONOMY
5230 – Rooms Management
32 hours of contact – 2.1 US semester credits – 2.3 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 how the accommodation
department operates and how to evaluate its performance.
� Objective
Upon successful completion of this course and at the end of their studies, students will be able to
operate easily at all levels of the Rooms Division (in a small, medium-sized or large unit) and to
define, implement and monitor an accommodation department, according to the marketing plan.
5215 – Restaurant Management Theory II
42 hours of contact – 2.8 US semester credits – 3.1 ECTS semester credits
� Summary
This course provides the skills needed to run a concept restaurant operation and is intended to
prepare the student to take charge of one. It provides an understanding of the budgeting process. It
also describes and analyses the major challenges of the various food and beverage markets and
helps the student to adopt appropriate strategies needed to master them.
� Objective
Upon successful completion of this unit, students will have acquire all the competencies to evaluate
the potential success or failure of a restaurant concept. Students should be able to plan and promote
a financially-sound restaurant concept, according to the major trends in the market and the
customers targeted.
5275 – Economics II
24 hours of contact – 1.6 US semester credits 1.8 ECTS semester credits
� Summary
This unit highlights the main effects of changes in the macroeconomic environment in which
companies operate.
� Objective
Upon successful completion of this unit, students should be able to distinguish the main
macroeconomic concepts such as GDP or GNI, to understand the causes of economic disorders such
as inflation and unemployment and the characteristics of economic cycles such as recession,
growth, etc.
Ecole Hôtelière de Lausanne – Course Catalogue Page | 68

5251 – Language II
30 hours of contact – 2.0 US semester credits – 2.2 ECTS semester credits
� Summary
This unit enables students to communicate effectively in a broad range of hospitality situations
including being a member of and managing a team. They will learn to write simple external
documents and improve their „soft‟ skills with English as the common language of communication.
� Objective
Upon successful completion of this unit, students should have acquired more advanced business
vocabulary and sentence structure needed to communicate effectively with external clients and work
in an English-speaking team in the hospitality industry.
MODULE : BUSINESS & TECHNOLOGY
5280 – Marketing II
38 hours of contact – 2.5 US semester credits – 2.8 ECTS semester credits
� Summary
This unit enables students to deepen their knowledge of marketing, to develop a customer
satisfaction-oriented strategy and to understand how the marketing mix can be adapted to the
hospitality industry. Students will also develop the competencies needed to respond to customers‟
expectations with a product adapted to an ever-changing environment, to monitor the feasibility of a
project, and to plan the actions necessary for its implementation.
� Objective
Upon successful completion of this unit, students will be able to:
- define the concept of marketing mix and its components and classify them according to
their significance in various hospitality contexts,
- develop the key components of the marketing mix (specificity of the product, pricing
policy, distribution channel, mix of communications) for each segment and evaluate their
coherence with overall objectives and marketing strategies,
- develop sales forecasts according to a specific policy and establish an operating budget,
- set up monitoring processes for each decision and action step of a marketing plan.
5270 – General Accounting & Financial Management II
42 hours of contact – 2.8 US semester credits – 3.1 ECTS semester credits
� Summary
This unit will allow students to prepare a complete short- and long-term financial plan and validate
an investment decision through its financial viability. Students will take all operational and strategic
decisions required for running the business into consideration and will be able to determine their
financial impact.

� Objective
On completing this unit, students will have acquired the competences necessary to:
- analyze the situation and performance of a business through its financial statements,
- construct the financial hypotheses needed for short- and long-term financial planning,
- determine the return of an investment project,
- choose the most appropriate method of financing a project in a given situation.
5277 – Law II
22 hours of contact – 1.0 US semester credits – 1.6 ECTS semester credits
� Summary
This unit is the continuation of the introduction to the law as related to the hospitality industry.
Students go a step further and can refine their business model in its legal aspects.
� Objective
Upon completion of this unit, students will have acquired the competences necessary to:
- fully understand the implications underlying any legal situation,
- manage preventively and be aware of the legal aspects of practical actions,
- substantially enhance their decision-making ability as managers when encountering
problems regarding third-party responsibility.
5290 – Human Resources Management II
36 hours of contact – 2.4 US semester credits – 2.6 ECTS semester credits
� Summary
This unit shows how human resources performance management is at the heart of a successful
hospitality business. Students will learn how to identify and to make to best possible use of the
competences and talents in a company. They will also apply coaching and training techniques used to
develop individual skills and to motivate staff members.
� Objective
Upon successful completion of this unit, students will be able to set up a competencies and
performance management programme. They will also be able to adopt a manager-coach approach,
in order to capitalise on individual potential and to contribute to improving company performance.
Ecole Hôtelière de Lausanne – Course Catalogue Page | 70

5268 – Engineering Theory
32 hours of contact – 1.4 US semester credits – 2.3 ECTS semester credits
� Summary
This module will allow students to acquire the theoretical competencies needed to understand and
carry out the tasks for which the contractor in a hotel project is responsible. Students will learn
about new buildings and the modifications, renovation and restoration of existing or older ones.
� Objective
After successfully passing this module, students will be able to plan a hotel project, while observing
the principles of sustainable development. They will also be able to estimate the construction and
operating costs of a building and understanding the technical aspects of running it.
5220 – Cyber Hotel
10 hours of contact – 0.2 US semester credits – 0.6 ECTS semester credits
� Summary
This course unit will allow students to understand the complex area of the information technology
systems needed to meet the requirements of the professional hospitality SME environment. Student
will learn a systematic and productive approach, which they will apply within the industry. Students
will develop their critical thinking skills on technical aspects linked to the specific DHR project.
� Objective
At the end of this course unit, students will be able to understand the key areas of hospitality
information technology and participate in an assessment of it.
5250 – Business Communication II
30 hours of contact – 2.0 US semester credits – 2.2 ECTS semester credits
� Summary
This unit enables students to acquire written and spoken skills appropriate for a hospitality
management position. Students should be able to produce and structure various business
documents for internal or external use. They should be able to promote their project concept (in a
written business plan and through an oral presentation) and perfect their “soft skills” for meetings
and presentations.
� Objective
Upon successful completion of this unit, students should have acquired the written and oral
competences to promote a project and sell it to potential clients or defend its feasibility to external
investors.

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

planner (architect, engineer, industrial or interior designer, etc.), a professional landlord, a real
estate developer and a general contractor.
5260 – Management Information Systems Tools II
52 hours of contact – 1.2 US semester credits – 3.8 ECTS semester credits
� Summary
This course unit will allow students to create a roadmap for further development of their knowledge
of IT applications. They will use advanced features available in Microsoft Office applications and Web
design. They will further develop their critical outlook on technical and graphical aspects of
spreadsheets, presentations and websites and incorporate the latest trends in producing electronic
documents.
� Objective
At the end of this course, students will be able to evaluate IT trends in the hospitality industry and
apply appropriate procedures in developing professional electronic documents and websites.
BUSINESS PROJECT I, II AND III
10.0 US semester credits – 10.0 ECTS semester credits
� Summary
This module enables students to complete an entrepreneurial hospitality project in the form of a
virtual business plan. Students will learn to create their own website, analyze its effectiveness and
apply the knowledge to other projects in their future. They will also learn how to produce a complete
business plan to start up their own hospitality project.
CAREER LAUNCH, CONFERENCES AND WORKSHOPS
� Summary
The career workshop‟ activities are an integral part of the programme and aim to serve students and
recruiters. Career workshops help students clarify their career objectives, formulate a focused job
search and match their talents with the right hospitality company.
During the third semester, various conferences will be held by hospitality industry professionals on
various topics such as entrepreneurship, sustainable development, financing procedures, interior
design and networking with alumni. They should help students to deepen they knowledge in the
domain and/or to illustrate the theoretical course with examples of real business life. These
conferences are also a unique opportunity to be in contact with current and formers CEOs of famous
business companies such as Four Seasons, Hyatt, Hilton Group, Scandic, Siemens MDB Hospitality,
Capital Market, etc.

Master Programme
In the MHA programme you won‟t necessarily go down the traditional path. We know that you are at a
turning point in your life and we are offering you a journey of intensive discovery. What we try to do is
give you the range: you will explore areas that you might not be naturally drawn to. Probably not one
of our students would have thought of revenue management as an exciting subject or would have
chosen it. Yet for some it has been a decisive and extraordinary career choice.
What we do is float possibilities past you. We don‟t try to evaluate you too early or push you into one
direction or another. And at one point a light comes on.
The range of backgrounds and cultures represented among Master's students is always varied,
which makes for stimulating interaction and exchange.
Different life experiences have allowed each student to develop an individual set of personal and
professional competencies. We combine these with others to create an unusual new profile that
opens up unique career opportunities.
Because backgrounds vary, the perspective for the future will also vary. Some students, perhaps
career climbers, will be focused on a specific hospitality or entrepreneurial area; others, like career
changers, will be exploring the breadth of options in the hospitality sector. The programme is the
common catalyst to help each of them develops the skills, hard and soft, which they need for the next
professional step.
Hilary Murphy, Ines Ghorbal
Programme Directors
Master in Hospitality Administration
Ecole Hôtelière de Lausanne – Course Catalogue Page | 74

CONCEPT OF THE MASTER PROGRAMME
The Master programme is based on EHL‟s philosophy of bringing together the arts and sciences of
hospitality. It provides sound financial management knowledge and tools, and ensures that
graduates have all the analytical and decision-making skills of an MBA to be successful in a
management career in hospitality. At the same time it also integrates a unique intuitive approach
that is an essential part of hospitality management. So, unlike students from more conventional
business schools, EHL‟s Master students study the vital role played by creativity and design, art,
tradition and ambience in creating and sustaining a successful venture.
The curriculum is designed to develop participants‟ analytical, managerial and strategic skills for
rapid progress to the highest levels of hospitality management or for an entrepreneurial business
concept.
The first term focuses on the Art and Science of Hospitality with modules on both the art and science
needed to build a memorable hospitality experience. The second term focuses on strategy, providing
insight into the business and corporate world and helping students to develop an innovative,
entrepreneurial approach.
Term I
The Art of Hospitality: This unique, freestanding module is designed to be as relevant to those with
hospitality experience as it is to those without. It gives a macro perspective on the hospitality industry
today, while linking experiential learning and financial analysis in a series of hands-on workshops.
The Science of Management: This module provides the financial and technological underpinning
necessary for any creative business project.
Term II
Strategy and Corporate Vision: Your third module provides an understanding of the hard reality of the
corporate world, and the way in which you can adapt the tools you have acquired to ensure success in
multiple situations.
Entrepreneurship, Innovation and Leadership: Your final module consolidates all these different
aspects as part of a Master Business Project carried out in the field.

MHA CURRICULUM
Semester 1
Module Art of Hospitality Hours US Credits ECTS
6100-01 Wine Knowledge & Beverage Management 30 NA NA
6100-02 Hotel Design & Facility Management 45 NA NA
6100-03 Service and Gastronomy 34 NA NA
6100-04 Hospitality Business Metrics 30 NA NA
6100-05 Cyberhotel 30 NA NA
6100-06 Excel 12 NA NA
Module Semester I - Sciences of Hospitality Hours US Credits ECTS
6170 Managerial / Financial Accounting 30 2.0 6.0
6180 Tourism Economics 20 1.0 3.0
6187 Hospitality marketing 30 2.0 6.0
6190 Business Research Methods 45 3.0 9.0
6195 Corporate Finance 60 4.0 12.0
Module Semester II - Strategy & leadership Hours US Credits ECTS
6260 E-Commerce & E-Marketing 45 3.0 9.0
6270 Real Estate Finance & Valuation 45 3.0 9.0
6273 Revenue Management* 45 2.0 6.0
6280 Services Marketing 45 3.0 9.0
6282 Corporate Strategy 60 3.0 9.0
6285 Entrepreneurship 45 3.0 9.0
6286 Hotel Marketing 30 2.0 6.0
6290 Organizational Behaviour 30 2.0 6.0
Module Semester I & II Hours US Credits ECTS
6250 Personal & Professional Development Project* 60 3.0 9.0
6281 Strategic Investments* 90 6.0 18.0
6298 Management Business Project (MBP 180 8.0 24.0
* These courses are offered over both semesters
ART OF HOSPITALITY
Wine Knowledge & Beverage Management
30 hours of contact – no semester credits
� Summary
This course develops a global policy which reinforces the links between client expectations and
beverage offers. Students will develop sensitivity to the latest trends in wines and beverages through
a selection of tastings. Additionally, there will be demonstrations of the tools needed to manage a
wine cellar within the framework of F&B management objectives. Students gain first-hand
knowledge through visits to vineyards and conferences with internationally-renowned wine
producers. Emphasis is given to French wines, followed by the leading European producers.
Ecole Hôtelière de Lausanne – Course Catalogue Page | 76

Hotel Design & Facility Management
45 hours of contact – no semester credits
� Summary
This course will include real site visits with a case study of the construction of a hotel, meeting the
leading companies, investors and stakeholders. Methods and techniques will include room and lobby
design, image design, budgets, publishing of flyers, etc. The teaching style is more team work than
class room, with the professor working with students on a professional level.
Service and Gastronomy
34 hours of contact – no semester credits
� Summary
This course presents the different aspects of international service and gastronomic cultures and
their influence on consumer behaviour through demonstrations, conferences and case studies.
Personal creativity is developed by engaging students in practical exercises which are supported by
applied research. The importance of the customer-staff relationship is strengthened through an
appreciation of “savoir-vivre”. Students apply their learning, organized and executed in teams, under
the supervision of service experts. The students may work both in the kitchen and front-of-house to
deliver the experience to customers. Through this practical learning experience, they begin to
understand the dynamics and requirements of service within a restaurant or other experiential
setting.
Hospitality Business Metrics
30 hours of contact – no semester credits
� Summary
This course enables students to understand the dynamics and segmentation of the hospitality food &
beverage market. The major players within each segment are identified and examined in terms of
structure and other aspects. Students will learn the key definitions and terminology of the sector,
while mastering the calculation and interpretation of key metrics. They will acquire an overall view of
hospitality supply and demand, and apply the concept of elasticity to various segments of the hotel
industry. Overall, students will acquire a sound understanding of how the industry is structured, how
it is evolving and the impact of these changes and their value in terms of the market.
Cyberhotel
30 hours of contact – no semester credits
� Summary
During this class, students will learn about the complex nature of hospitality information technology
strategy. With technology evolving at a rapid pace, this class will take students through the various
areas of hospitality technology. Classes will cover such elements as guest-facing technologies,
guest impact technologies, and back-of-house technologies. This practical course will also direct
students into applying technology to increase guest satisfaction, improve operational performance,
and reduce costs.

Excel (Introduction & Fundamentals)
12 hours of contact – no semester credits
� Summary
In a series of workshops focusing on MS Excel applications, students will use Excel as an analytical
tool, applied to various hospitality examples. This course will also prepare students for other
courses in the program.
SEMESTER I – SCIENCES OF HOSPITALITY
Managerial/Financial Accounting
30 hours of contact – 2 semester credits
� Summary
The primary objective of the course is to enable the student to understand financial information and
learn what kinds of information the manager needs, where this information can be obtained, and how
it is applied in carrying out three managerial functions: planning, controlling and decision-making.
Students are introduced to the principles of accounting using financial accounting models and linking
general accounting with hospitality financial accounting. Hospitality managerial accounting will
enable students to analyze and interpret financial statements in hospitality organizations.
Tourism Economics
20 hours of contact – 1 semester credit
� Summary
This course develops students‟ abilities to identify and collect pertinent data for trend analysis in the
hospitality and tourism industry, a vital skill for strategic management. Perspectives from the
stakeholders of various tourism sectors are presented via student debates and interaction with
industry representatives. Project work includes a reliable environmental scanning system that will
help future hospitality managers stay on top of trends and plan for the future.
Hospitality Marketing
30 hours of contact – 2 semester credits
� Summary
This course is designed to provide students with strategic marketing knowledge and skills that
provide a competitive advantage based on a customer-centred approach. It serves as the basis of all
future courses in marketing and strategy and develops the students‟ managerial skills. Discussions
in class and during assignments will form a major part of the students learning experience and will
challenge their understanding of hospitality marketing.
Ecole Hôtelière de Lausanne – Course Catalogue Page | 78

Business Research Methods
45 hours of contact – 3 semester credits
� Summary
Statistical analysis can improve decision-making in many areas of management. While managers do
not have to be stats wizards they should at least be “statistically literate”, i.e. capable of
understanding and interpreting the results of statistical analyses and of selecting appropriate data
analysis techniques for a given decision-making situation. This course uses a “hands-on” approach
to business statistics and will enable you to carry out a broad range of statistical analyses on real
world data, interpret their results and present these results in a language that is intelligible to
managerial decision-makers.
Corporate Finance
60 hours of contact – 4 semester credits
� Summary
Most of the topics in this course are relevant to everyone in their day-to-day lives as well as to all
types of manager. Indeed, the course will help you to make better decisions about your own financial
matters and to understand in general terms how corporations make financial decisions and how
capital markets work: it provides a good foundation for the more advanced courses in finance.
Through problem sets, lectures, and readings, the student will learn the basic concepts and how to
apply them in implementing financial strategy. As the course progresses, new knowledge and skills
are integrated into a more sophisticated framework of financial understanding.
SEMESTER II – STRATEGY & LEADERSHIP
E-Commerce & E-Marketing
45 hours of contact – 3 semester credits
� Summary
This course explores the impact of technology and digital environments in the hospitality industry,
and critically appraises the role of e-commerce with an emphasis on customers and strategic
partners. It investigates the strategic use of hospitality information systems and associated
technologies (e.g. PMS, GDS, CRS) and the relationships/alliances with stakeholders in the
hospitality sector. Students explore how to critically appraise the role of the Internet, and other
technologies, on the marketing mix of hospitality products and services in creating value propositions
for customers and strategic opportunities and competitive advantage for organizations.

Real Estate Finance and Valuation
45 hours of contact – 3 semester credits
� Summary
The objectives for this course are related to promoting sound hospitality real estate finance decisions
(primarily with hotels, but also restaurants and related land uses such as timeshares and
condominiums) using methods in financial economics. We explore the topics of valuation, debt
financing arrangements, equity capital structures, and the institutions that serve as the foundation
for hospitality real estate. The course features a mix of theoretical and practical approaches to these
topics including case studies and lectures from industry specialists whenever possible. The overall
operating premise of the course is that we want to make money on every hospitality real estate
transaction.
Revenue Management
45 hours of contact – 3 semester credits
� Summary
The revenue management course provides a set of guiding principles which govern how resources
should be allocated to maximize total overall profits, as opposed to considering room nights or rates
in isolation. The intention is to discuss the essentials of revenue management principles and their
associated systems, methods, and applications as powerful tools for effective hotel management.
Students create simple revenue optimization spreadsheets that facilitate decision-making in a
small/medium hotel through the application of low-tech revenue management. To understand its
application in larger hotels, students learn about the functionalities and use of the revenue
management system produced by IDeaS.
Services Marketing
45 hours of contact – 3 semester credits
� Summary
The objective of this course is to provide students with a clearer understanding of how competitive
intensity impacts profitability in the international hospitality industry. It will focus on studying areas
where marketers can and must make a difference for hospitality enterprises to maintain and
increase revenue at the operations-marketing interface, measuring and managing customer
satisfaction and pricing for value.
Corporate Strategy
60 hours of contact – 3 semester credits
� Summary
The discipline of strategic management deals with achieving and sustaining competitive advantage.
While most strategic management textbooks and courses espouse a rational-linear model of
strategy formulation, research suggests that practitioners rarely exhibit this behaviour. This course
takes a perspective of “praxis” to teaching, learning and doing as it focuses on the actual work
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managers engage in when strategizing. Through case study discussions, reflective journals,
interactive strategic planning sessions with hospitality industry executives, and individual and team
exercises, students will develop their strategy-making competences and strategic thinking
capabilities. They will understand not only how, according to the theory, they should analyze firms
and their competitive situations in order to develop a competitive advantage, but also how, in reality,
practitioners actually do so. They will learn the fundamental strategic management tools and
techniques, but also to question the prescribed wisdom, develop their own analytical tools, and
combine analysis, synthesis and innovative thinking in order to develop solutions to strategic
challenges facing hospitality firms and industry sectors.
Entrepreneurship
45 hours of contact – 3 semester credits
� Summary
The purpose of this course is to address key areas related to the entrepreneurial process. Issues and
questions to be addressed include:
- The entrepreneurial mindset: what does being an entrepreneur mean?
- Identifying entrepreneurial opportunities;
- How to write a business plan;
- How to raise funds in order to finance an entrepreneurial venture;
- Taking over an existing business as an alternative to creating a new one.
Hotel Benchmarking
30 hours of contact – 2 semester credits
� Summary
This module introduces various benchmarking tools, approaches and techniques. It provides
students with the necessary skills to conduct benchmarking initiatives, assists them in analyzing
research for competitive intelligence and provides them with the knowledge to successfully plan and
implement process improvements for organizational best practice and improved corporate
performance. The aim of the course is to provide students with a critical understanding of the role of
benchmarking in the hotel industry and the tools and understanding to conduct benchmarking
exercises and to show how the resulting findings can be incorporated into strategic planning
processes and unit level action plans.
Organisational Behaviour
30 hours of contact – 2 semester credits
� Summary
Managing people for productivity is an ongoing challenge in a rapidly changing business
environment. Being able to deal successfully with the “people factor” requires a solid understanding
of the fundamental theories and frameworks of organizational behaviour (OB). This course will focus
on the essential factors that drive employee satisfaction and productivity. Leadership is of course a
central topic and the course covers a range of leadership areas, including different leadership styles,
contingency theories of leadership, team leadership, and issues of participative decision-making and

empowerment. Topics are explored through a combination of lectures, case studies, selfassessments
and practical exercises.
CONTINUOUS STREAMS
Personal & Professional Development Project
60 hours of contact – 3 semester credits
� Summary
The PPD stream runs throughout the program and serves as a vehicle for developing the soft skills
and competencies that are expected of leaders within the industry. While the MHA program as a
whole represents a journey of learning, the PPD focuses on the development of professionalism and
on personal growth: essential dimensions in a Master‟s year. Each student identifies areas for
development, and then tracks the growth of these competencies over the year.
Effective communication, both written and spoken, is essential throughout graduate study and a
foundation for professional life. The course begins with an identification of learning styles, as the
incoming graduates adjust to the new inter-cultural, reflective, challenging learning environment.
The course helps in developing communicative confidence, business writing skills, academic
standards and critical thinking. The approach encouraged is one of self-awareness, engagement and
on-going reflection.
In this way, the foundation is laid for that process of life-long learning on which promotion to senior
positions, and indeed personal fulfilment, will depend. The course is highly individualized; each
student has a faculty mentor for help and personal guidance in realizing their intended professional
and personal goals. Students create a Career Portfolio which is both a record of learning experience
and an in-depth reflection backed up by research, theory, and input from industry professionals.
Final student presentations are made before a jury of external examiners.
Career Workshops
In parallel with the PPD stream, career workshops serve to develop students‟ professional
approaches in terms of job hunting and managing their future career paths. Students are equipped
with the skills necessary for a focused job search and for performing during interviews. Workshops
additionally serve as a means to inspire students with a professional and proactive approach within
their work environment and to help them manage their career paths on graduation.
Strategic Investments
90 hours of contact – 6 semester credits
� Summary
Students will learn to develop a value-adding perspective to the process of strategic management.
The framework of analysis will enable students to analyze organizations, marshal evidence to
support conclusions drawn from the analysis, and engage in problem solving in all areas of strategic
management. Specifically, the principle of co-alignment will be utilized; students will assess the
strategy of a hospitality company through its strategic investments, core competencies, resource
allocation, competitive methods and environmental analysis.
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CAPSTONE PROJECT - Master Business Project (MBP)
180 hours of contact – 8 semester credits
� Summary
Students work in groups to complete a genuine business project. Groups plan, develop, and execute
either a professional consultancy report for a sponsor or a formal business plan for an innovative
entrepreneurial concept. The aim is to place students within a professional situation that requires
them to apply the diverse range of skills and knowledge they have gained from their MHA learning
experience. Students adapt to the requirements of their designated company and its project with the
application of research methods, problem-solving techniques, analysis and synthesis skills, and
professional presentation tools. Additionally, the project tests students‟ ability to communicate and
negotiate with clients and colleagues. Students will gain a thorough understanding of the
complexities of real projects and the intricate interweaving of multiple business aspects such as
market studies, distribution, social and human aspects, finance, and negotiation. During the project,
students will be reporting directly to and be evaluated by their designated company.
EHL & INDUSTRY ACTIVITIES
Distinguished Speakers & Conferences
L‟Ecole hôtelière de Lausanne's Distinguished Speaker Series offers the leaders of the international
hospitality industry a unique opportunity to share their understanding of the industry's current trends
and challenges with students, alumni, and faculty. Distinguished Speakers include CEOs,
entrepreneurs, management consultants and other leading professionals from Europe, North
America and Asia. Although most speakers tend to come from various hospitality sectors, including
hotels, restaurants, airlines, consulting and gaming, EHL increasingly takes the opportunity to
welcome distinguished speakers from a wider selection of related industries.
Excursions
The purpose of class trips is to expose students to the real world of the hospitality industry. Visits are
made to businesses ranging from hotels and catering companies to finance and consultancy
headquarters. During these trips, students will experience different cultures and educational
procedures. Students have participated in many visits within Switzerland, but have also journeyed
further to destinations such as Paris, London, Dubai, Budapest, and Florence. Upon their return,
students are usually required to present a project or an article to demonstrate the insights they have
gained from the experience.