EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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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.
Page 3 and 4: CONTENT PHILOSOPHY OF LEARNING ....
Page 5 and 6: 8402-1BM - German level beginner ..
Page 7 and 8: Philosophy of Learning � A social
Page 9 and 10: CONCEPT OF THE BACHELOR PROGRAMME T
Page 11 and 12: There are three categories of cours
Page 13 and 14: � Objective After passing this un
Page 15 and 16: 7046BC - Supervision techniques 20
Page 17 and 18: choose the right raw materials and
Page 19 and 20: 7064BC - Advanced service technique
Page 21 and 22: MODULE: INTRODUCTORY DECISION-MAKIN
Page 23 and 24: financial structures of the major a
Page 25: � Objective Students will use fin
Page 29 and 30: MODULE: VALUE CREATION FOR THE COMP
Page 31 and 32: 8236IR - Advanced decision- making
Page 33 and 34: 8223IC - Customer interface in lodg
Page 35 and 36: planning, organization and control
Page 37 and 38: MODULE: STRATEGIES AND INNOVATION 8
Page 39 and 40: � Property type: traditional hote
Page 41 and 42: � Objective On completion of this
Page 43 and 44: 8352AC - Entrepreneurship and risk
Page 45 and 46: ELECTIVE COURSES Years 1 to 3 Modul
Page 47 and 48: conformity. They will evaluate the
Page 49 and 50: nutrients, carbohydrate, protein, f
Page 51 and 52: 8400-4IM - Business French level in
Page 53 and 54: � Summary This module will give s
Page 55 and 56: � Summary This Mandarin course en
Page 57 and 58: Diploma programme Our aim in the Ho
Page 59 and 60: � Internships During the second t
Page 61 and 62: MODULE : ARTS DE LA TABLE & GASTRON
Page 63 and 64: MODULE : HOSPITALITY & ART DE VIVRE
Page 65 and 66: � have a global, analytical view
Page 67 and 68: � Objective Upon successful compl
Page 69 and 70: YEAR 2 COURSES Year 2 Module Hospit
Page 71 and 72: 5251 - Language II 30 hours of cont
Page 73 and 74: 5268 - Engineering Theory 32 hours
Page 75 and 76: planner (architect, engineer, indus
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CONCEPT OF THE MASTER PROGRAMME The
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Hotel Design & Facility Management
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Business Research Methods 45 hours
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managers engage in when strategizin
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CAPSTONE PROJECT - Master Business
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EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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