EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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MODULE : LEADERSHIP & SUPERVISION 5210 – Restaurant Concept 35 hours of contact – 2.3 US semester credits – 2.6 ECTS semester credits � Summary This unit enables students to work in the context of a real restaurant. In a team, students will have to plan, organise, develop and monitor it according to customers‟ expectations and the requirements of profitability. Students will learn the entire process of preparing a meal according to a specific theme. This will include menu research and planning, preparation, cooking, and presentation. � Objective Upon successful completion of this unit, students will have acquired all the competencies needed to evaluate the potential success or failure of a restaurant concept by using the appropriate criteria. With effective management and monitoring tools, they will be able to propose any changes needed to an existing concept, in order to ensure its success and profitability. 5231 – Rooms Division Practical 20 hours of contact – 0.9 US semester credits – 1.5 ECTS semester credits � Summary During this course unit, students will address aspects of operational management in the hospitality industry. According to the various types of hotel, students will learn the specifics of the accommodation department and how to evaluate its performance. They will also determine which internal and external factors influence the sale of rooms through the various distribution channels, which are useful for making occupancy forecasts and which are fundamental to preparing the budget. � Objective Upon successful completion of this unit, students will be able to manage the various aspects of a reception department for various types of hotel. This includes choosing the appropriate internal processes according to the nature of the company and the profile of its customers. 5269 – Engineering Workshop 14 hours of contact – 0.3 US semester credits – 1.0 ECTS semester credits � Summary During this course unit, students will acquire the practical skills needed to understand and complete the tasks necessary to build a hotel project (ex: kitchen engineering, back of house, rooms, etc.). Students will also learn about management, planning, construction and maintenance. � Objective After completing the unit, the student will be understand the resources and the techniques needed to build a restaurant or hotel infrastructure as desired, in collaboration with a professional technical Ecole Hôtelière de Lausanne – Course Catalogue Page | 72
planner (architect, engineer, industrial or interior designer, etc.), a professional landlord, a real estate developer and a general contractor. 5260 – Management Information Systems Tools II 52 hours of contact – 1.2 US semester credits – 3.8 ECTS semester credits � Summary This course unit will allow students to create a roadmap for further development of their knowledge of IT applications. They will use advanced features available in Microsoft Office applications and Web design. They will further develop their critical outlook on technical and graphical aspects of spreadsheets, presentations and websites and incorporate the latest trends in producing electronic documents. � Objective At the end of this course, students will be able to evaluate IT trends in the hospitality industry and apply appropriate procedures in developing professional electronic documents and websites. BUSINESS PROJECT I, II AND III 10.0 US semester credits – 10.0 ECTS semester credits � Summary This module enables students to complete an entrepreneurial hospitality project in the form of a virtual business plan. Students will learn to create their own website, analyze its effectiveness and apply the knowledge to other projects in their future. They will also learn how to produce a complete business plan to start up their own hospitality project. CAREER LAUNCH, CONFERENCES AND WORKSHOPS � Summary The career workshop‟ activities are an integral part of the programme and aim to serve students and recruiters. Career workshops help students clarify their career objectives, formulate a focused job search and match their talents with the right hospitality company. During the third semester, various conferences will be held by hospitality industry professionals on various topics such as entrepreneurship, sustainable development, financing procedures, interior design and networking with alumni. They should help students to deepen they knowledge in the domain and/or to illustrate the theoretical course with examples of real business life. These conferences are also a unique opportunity to be in contact with current and formers CEOs of famous business companies such as Four Seasons, Hyatt, Hilton Group, Scandic, Siemens MDB Hospitality, Capital Market, etc.
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CONTENT PHILOSOPHY OF LEARNING ....
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Philosophy of Learning � A social
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CONCEPT OF THE BACHELOR PROGRAMME T
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There are three categories of cours
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� Objective After passing this un
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7046BC - Supervision techniques 20
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choose the right raw materials and
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7064BC - Advanced service technique
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MODULE: INTRODUCTORY DECISION-MAKIN
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Page 29 and 30: MODULE: VALUE CREATION FOR THE COMP
Page 31 and 32: 8236IR - Advanced decision- making
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Page 41 and 42: � Objective On completion of this
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Page 61 and 62: MODULE : ARTS DE LA TABLE & GASTRON
Page 63 and 64: MODULE : HOSPITALITY & ART DE VIVRE
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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: 5268 - Engineering Theory 32 hours
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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