EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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5114 – Beverage Knowledge 16 hours of contact – 0.7 US semester credits – 1.0 ECTS semester credits � Summary This course unit allows students to explore fashion and trends in the world of beverages. The theoretical, practical and gustative aspects and techniques regarding the various products on offer in food and beverage service will be discussed to enable students to provide a service that meets the expectations and demands of their clients. � Objective At the end of this course unit, students should have reached a level of competence that allows them to evaluate and respond to the needs of beverage service and sale in the hospitality industry. 5115 – Restaurant Management Theory I 24 hours of contact – 1.1 US semester credits – 1.4 ECTS semester credits � Summary This course unit focuses on three key areas: planning, development and control of Food and Beverage management within an independently owned and operated hotel. The purpose of the unit is to demonstrate the value that comes from applying appropriate processes in all phases of the F&B cycle (from purchasing to service) and understanding what drives a successful restaurant operation. � Objective By the end of this course unit, students should have acquired the competencies to recognize the value of good planning and the need to set standards that contribute to the success of a restaurant business. Through the use of market analysis, students will be able to identify and develop a restaurant concept that meets customer needs and define Key Performance Indicators (KPI) that measure the success of their restaurant. 5179 – Professional Mathematics 10 hours of contact – 0.4 US semester credits – 0.6 ECTS semester credits � Summary This course unit allows students to acquire the basic mathematical competencies necessary for management in the hospitality industry. Students will apply various arithmetical techniques and notions of algebra in a professional context in synergy with the other quantitative materials in the programme. � Objective Upon successful completion of this course unit, students will be capable of evaluating a specific situation and solving the problem related to it with the help of mathematics. Students will be able to apply mathematical techniques and methods at a professional level. Ecole Hôtelière de Lausanne – Course Catalogue Page | 60
MODULE : HOSPITALITY & ART DE VIVRE 5138 – Reception Theory 26 hours of contact – 1.2 US semester credits – 1.6 ECTS semester credits � Summary This course unit allows students to analyze and apply the procedures for various reception activities to anticipate and satisfy clients‟ expectations. � Objective At the end of this course unit, students will be able to place the accommodation activity correctly in the global context of hospitality. They will also be able to place it correctly within the organization of a hotel, define its organization according to specific criteria and implement the human and material resources necessary. 5135 – Housekeeping Theory I 10 hours of contact – 0.4 US semester credits – 0.6 ECTS semester credits � Summary This course unit enables students to identify responsibilities and the way the housekeeping department functions to provide effective management whilst respecting quality standards (hygiene, security, ergonomics, aesthetics and environment). The balance of comfort, functionality and cost control, depending on the type of establishment, should satisfy all concerned (clients, employers and staff). � Objective After passing this course unit, students should have acquired the necessary competencies to manage a housekeeping department in an appropriate and profitable manner. 5132 – Laundry Theory 10 hours of contact – 0.4 US semester credits – 0.6 ECTS semester credits � Summary This course unit enables the student to identify the role, responsibilities and functioning of the laundry sector in different types of companies. Students will understand the importance of linen and its treatment in a laundry. They will be able to contribute to the creation of a laundry service, define the needs and then select the most appropriate, internal or external method of processing. � Objective Upon completion of this course unit, students should be able to identify the role, responsibilities and functioning of the laundry sector in different types of companies. Students will understand the importance of linen and its treatment in a laundry. They will be able to contribute to the creation of a
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CONTENT PHILOSOPHY OF LEARNING ....
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8402-1BM - German level beginner ..
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Philosophy of Learning � A social
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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
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Page 19 and 20: 7064BC - Advanced service technique
Page 21 and 22: MODULE: INTRODUCTORY DECISION-MAKIN
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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
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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
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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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Page 61: MODULE : ARTS DE LA TABLE & GASTRON
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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
Page 81 and 82: Business Research Methods 45 hours
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Page 85: CAPSTONE PROJECT - Master Business
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EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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