EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

More documents

Recommendations

Info

Excel (Introduction & Fundamentals) 12 hours of contact – no semester credits � Summary In a series of workshops focusing on MS Excel applications, students will use Excel as an analytical tool, applied to various hospitality examples. This course will also prepare students for other courses in the program. SEMESTER I – SCIENCES OF HOSPITALITY Managerial/Financial Accounting 30 hours of contact – 2 semester credits � Summary The primary objective of the course is to enable the student to understand financial information and learn what kinds of information the manager needs, where this information can be obtained, and how it is applied in carrying out three managerial functions: planning, controlling and decision-making. Students are introduced to the principles of accounting using financial accounting models and linking general accounting with hospitality financial accounting. Hospitality managerial accounting will enable students to analyze and interpret financial statements in hospitality organizations. Tourism Economics 20 hours of contact – 1 semester credit � Summary This course develops students‟ abilities to identify and collect pertinent data for trend analysis in the hospitality and tourism industry, a vital skill for strategic management. Perspectives from the stakeholders of various tourism sectors are presented via student debates and interaction with industry representatives. Project work includes a reliable environmental scanning system that will help future hospitality managers stay on top of trends and plan for the future. Hospitality Marketing 30 hours of contact – 2 semester credits � Summary This course is designed to provide students with strategic marketing knowledge and skills that provide a competitive advantage based on a customer-centred approach. It serves as the basis of all future courses in marketing and strategy and develops the students‟ managerial skills. Discussions in class and during assignments will form a major part of the students learning experience and will challenge their understanding of hospitality marketing. Ecole Hôtelière de Lausanne – Course Catalogue Page | 78
Business Research Methods 45 hours of contact – 3 semester credits � Summary Statistical analysis can improve decision-making in many areas of management. While managers do not have to be stats wizards they should at least be “statistically literate”, i.e. capable of understanding and interpreting the results of statistical analyses and of selecting appropriate data analysis techniques for a given decision-making situation. This course uses a “hands-on” approach to business statistics and will enable you to carry out a broad range of statistical analyses on real world data, interpret their results and present these results in a language that is intelligible to managerial decision-makers. Corporate Finance 60 hours of contact – 4 semester credits � Summary Most of the topics in this course are relevant to everyone in their day-to-day lives as well as to all types of manager. Indeed, the course will help you to make better decisions about your own financial matters and to understand in general terms how corporations make financial decisions and how capital markets work: it provides a good foundation for the more advanced courses in finance. Through problem sets, lectures, and readings, the student will learn the basic concepts and how to apply them in implementing financial strategy. As the course progresses, new knowledge and skills are integrated into a more sophisticated framework of financial understanding. SEMESTER II – STRATEGY & LEADERSHIP E-Commerce & E-Marketing 45 hours of contact – 3 semester credits � Summary This course explores the impact of technology and digital environments in the hospitality industry, and critically appraises the role of e-commerce with an emphasis on customers and strategic partners. It investigates the strategic use of hospitality information systems and associated technologies (e.g. PMS, GDS, CRS) and the relationships/alliances with stakeholders in the hospitality sector. Students explore how to critically appraise the role of the Internet, and other technologies, on the marketing mix of hospitality products and services in creating value propositions for customers and strategic opportunities and competitive advantage for organizations.
Page 3 and 4:
CONTENT PHILOSOPHY OF LEARNING ....
Page 5 and 6:
8402-1BM - German level beginner ..
Page 7 and 8:
Philosophy of Learning � A social
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
Page 47 and 48: conformity. They will evaluate the
Page 49 and 50: nutrients, carbohydrate, protein, f
Page 51 and 52: 8400-4IM - Business French level in
Page 53 and 54: � Summary This module will give s
Page 55 and 56: � Summary This Mandarin course en
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
Page 75 and 76: planner (architect, engineer, indus
Page 77 and 78: CONCEPT OF THE MASTER PROGRAMME The
Page 79: Hotel Design & Facility Management
Page 83 and 84: managers engage in when strategizin
Page 85: CAPSTONE PROJECT - Master Business
show all

EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?