EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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� 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.
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 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: conformity. They will evaluate the
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
Page 77 and 78: CONCEPT OF THE MASTER PROGRAMME The
Page 79 and 80: Hotel Design & Facility Management
Page 81 and 82: Business Research Methods 45 hours
Page 83 and 84: managers engage in when strategizin
Page 85: CAPSTONE PROJECT - Master Business

EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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