EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

� have a global, analytical view of the environment (macro and micro),
� analyze a company‟s situation,
� take strategic decisions concerning segmentation (targeting) and positioning (differentiation),
� use these decisions in different types of situations and different companies efficiently,
� evaluate the impact of environmental forces and display cost efficiency.
5170 – General Accounting & Financial Management I
28 hours of contact – 1.9 US semester credits – 2.1 ECTS semester credits
� Summary
The student will be able to understand accounting information, its limitations and its relevance to the
decision-making process. The student will apply the fundamental principles and concepts related to
the preparation of financial statements for both by internal and external users of information.
Particular attention will be given to the preparation of balance sheets, income statements and
statements of cash flow.
� Objective
On completion of this course unit, students should be able to prepare the major financial statements
(balance sheet, income statements and statement of cash flow) for both internal and external users
of information and extract relevant information for decision-making from them.
5177 – Law I
16 hours of contact – 1.1 US semester credits – 1.2 ECTS semester credits
� Summary
This unit is an introduction to the law as related to the hospitality industry. Its allows students to get
sufficient understanding of the essential principles at stake so as to inform choices regarding the
business they are planning to start.
� Objective
Upon completion of this unit, students should have acquired the competences necessary to:
� fully understand the implications underlying any legal situation,
� manage preventively and be aware of the practical, legal dimension of their actions,
� enhance their decision-making ability as hospitality and restaurant managers.
5190 – Human Resources Management I
28 hours of contact – 1.9 US semester credits – 2.1 ECTS semester credits
� Summary
This course unit demonstrates that good management of human capital is at the heart of a
company‟s success in hospitality. Students learn about methods, techniques and concrete tools, in
order to structure the management of human resources efficiently. They also analyze operational