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