EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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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.
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 and 26: � Objective Students will use fin
Page 27 and 28: 8113BR - Microeconomics 40 hours of
Page 29: MODULE: VALUE CREATION FOR THE COMP
Page 33 and 34: 8223IC - Customer interface in lodg
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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
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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
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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
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Page 77 and 78: CONCEPT OF THE MASTER PROGRAMME The
Page 79 and 80: 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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