EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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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 Ecole Hôtelière de Lausanne – Course Catalogue Page | 4
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.
Page 3 and 4: CONTENT PHILOSOPHY OF LEARNING ....
Page 5: 8402-1BM - German level beginner ..
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
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Page 51 and 52: 8400-4IM - Business French level in
Page 53 and 54: � Summary This module will give s
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Diploma programme Our aim in the Ho
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� Internships During the second t
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MODULE : ARTS DE LA TABLE & GASTRON
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MODULE : HOSPITALITY & ART DE VIVRE
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� have a global, analytical view
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� Objective Upon successful compl
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YEAR 2 COURSES Year 2 Module Hospit
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5251 - Language II 30 hours of cont
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5268 - Engineering Theory 32 hours
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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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