EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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Master Programme In the MHA programme you won‟t necessarily go down the traditional path. We know that you are at a turning point in your life and we are offering you a journey of intensive discovery. What we try to do is give you the range: you will explore areas that you might not be naturally drawn to. Probably not one of our students would have thought of revenue management as an exciting subject or would have chosen it. Yet for some it has been a decisive and extraordinary career choice. What we do is float possibilities past you. We don‟t try to evaluate you too early or push you into one direction or another. And at one point a light comes on. The range of backgrounds and cultures represented among Master's students is always varied, which makes for stimulating interaction and exchange. Different life experiences have allowed each student to develop an individual set of personal and professional competencies. We combine these with others to create an unusual new profile that opens up unique career opportunities. Because backgrounds vary, the perspective for the future will also vary. Some students, perhaps career climbers, will be focused on a specific hospitality or entrepreneurial area; others, like career changers, will be exploring the breadth of options in the hospitality sector. The programme is the common catalyst to help each of them develops the skills, hard and soft, which they need for the next professional step. Hilary Murphy, Ines Ghorbal Programme Directors Master in Hospitality Administration Ecole Hôtelière de Lausanne – Course Catalogue Page | 74
CONCEPT OF THE MASTER PROGRAMME The Master programme is based on EHL‟s philosophy of bringing together the arts and sciences of hospitality. It provides sound financial management knowledge and tools, and ensures that graduates have all the analytical and decision-making skills of an MBA to be successful in a management career in hospitality. At the same time it also integrates a unique intuitive approach that is an essential part of hospitality management. So, unlike students from more conventional business schools, EHL‟s Master students study the vital role played by creativity and design, art, tradition and ambience in creating and sustaining a successful venture. The curriculum is designed to develop participants‟ analytical, managerial and strategic skills for rapid progress to the highest levels of hospitality management or for an entrepreneurial business concept. The first term focuses on the Art and Science of Hospitality with modules on both the art and science needed to build a memorable hospitality experience. The second term focuses on strategy, providing insight into the business and corporate world and helping students to develop an innovative, entrepreneurial approach. Term I The Art of Hospitality: This unique, freestanding module is designed to be as relevant to those with hospitality experience as it is to those without. It gives a macro perspective on the hospitality industry today, while linking experiential learning and financial analysis in a series of hands-on workshops. The Science of Management: This module provides the financial and technological underpinning necessary for any creative business project. Term II Strategy and Corporate Vision: Your third module provides an understanding of the hard reality of the corporate world, and the way in which you can adapt the tools you have acquired to ensure success in multiple situations. Entrepreneurship, Innovation and Leadership: Your final module consolidates all these different aspects as part of a Master Business Project carried out in the field.
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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
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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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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 and 48: conformity. They will evaluate the
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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 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
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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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