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LRG UAS Main Brochure

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Les Roches-Gruyère University of Applied Sciences is the first private University of Applied Sciences in hotel management in Switzerland. It offers a Bachelor of Science in Hospitality Management …

Les Roches-Gruyère University of Applied Sciences is the first private University of Applied Sciences in hotel management in Switzerland. It offers a Bachelor of Science in Hospitality Management including a specialisation in international hospitality management or a specialisation in food, beverage and operations management that is recognised by the Swiss government and that meets the Bologna European standards. It also offers a one year Master of advanced studies. This university uses the resources and facilities of the highly-reputed Swiss institutions of Les Roches International School of Hotel Management and of Glion Institute of Higher Education*. Both of these institutions were recently ranked in a worldwide industry survey to be among the top three hospitality management schools in the world for an international career. GIHE and Les Roches, our sister schools, are accredited by the New England Association of Schools and Colleges (NEASC) in the USA and are not part of the federally authorised UAS.

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  • 1. BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENTW W W . L R G U A S . C H
  • 2. Dr. Deborah PrinceDirecteur Général“Our BSc programmes are designed using the combined expertiseof over 65 years of educational know-how. Transforming youngadults into effective professionals working within complex serviceenvironments means that we also work with students outside theclassroom. Students are encouraged to develop soft skills andabsorb ‘an attention to detail’ approach to their work and theirself management: Swiss work ethos.”
  • 3. u n i v e r s i t y o f a p p l i e D s c i e n c e sMISSION“The mission of the University of Applied Sciences is to supportthe education of an international student body committed toleadership positions in service industries, such as hospitalityor tourism management. Our vision is that our graduates will embodythe values of rigour in their work, a strong team spirit, flexibility inproblem solving, dedication to service, a global perspective, andrespect for other cultures.We realise this vision in our undergraduate programmes by providingclose faculty-student interaction in both traditional class-basedand problem-based learning environments. These environmentsgive students the practice, theories, and support to develop values,the essential tools for immediate employment, and the desire for LEARNING OUTCOMES:continued learning as they progress in their careers. Our academic By the end of the Bsc programme students will be able to:programmes similarly balance theory with practice to meet theindividualised needs of professionals. 1. Reflect on the knowledge and skills acquired, differentiating between the many roles and responsibilities of a manager withinThe University of Applied Sciences also seeks to undertake applied a range of hospitality environments.research relevant to the development of the hospitality industryand to share that both internationally amongst peers and within the 2. Demonstrate an understanding and awareness of theinstitution as part of our faculty teaching and learning strategies.” cross-cultural, moral and ethical issues in the management of hospitality organisations.The international environment of our campuses means that studentsare confronted from day one with the need to understand cultural 3. Examine and critically analyse the principles and practices ofdiversity and develop strategies to understand other people’s theory to respond to contemporary issues and evaluate trendsperspectives. An excellent start to their international careers where affecting the global hospitality industry.consideration of multi-cultural guests, clients and colleagues will becentral to their working lives. 4. Use effectively the full range of common skills developed during the programme.The tourism industry is vast and multi-dimensional and we are hereto provide you with a rich understanding and the appropriate skills 5. Act as autonomous learners and reflective practitioners workingto launch your career in this exciting, fast moving and innovative towards realising their personal and professional potential.industry. Whether you choose hotels, restaurants, catering, events,leisure, tourism, facility design, marketing or revenue management… 6. Display operational, managerial, and entrepreneurialthe career opportunities are endless! competencies valued by industry employers. 3
  • 4. u n i v e r s i t y o f a p p l i e D s c i e n c e sAN INDUSTRy SEEKINGNEW TALENTSHospitality is an industry that constantly seeks to change, improveand challenge established practices in order to satisfy a more and ADvISORy BOARDmore demanding guest. To lead this vast yet visionary industry, the advisory Board is composed of professionals of themanagers need to be passionate about service and to have industry holding key positions. their main role is to adviseleadership skills, a flair for finance, marketing and an unparalleled lrG about the evolution and trends of the tourism industry,motivation to innovate. which allows the university to anticipate and adapt its programmes accordingly.Les Roches-Gruyère University of Applied Sciences (LRG) is here tohelp develop your talents as future leaders in hospitality. Combining • KATIE CARTER Vice President Human Resources International Operationsthe strengths of two of the world’s leading hospitality institutions, Hyattyou will benefit from a dynamic and culturally rich environment that • OLIvIER CONSTANTINfosters life long learning skills. Our educational ethos combines Directeur du Réseau Méditerranéehospitality tradition and excellence coupled with contemporary Le Crédit Lyonnaismanagement techniques and advanced technologies. • JOANN CORDARy-BUNDOCK Senior Vice President, International Revenue Management Marriott International, Inc. • MARTIN ENGSTROEM General Manager Verbier Festival & Academy • MARTIN FRANCK Senior Vice-President HR, EAME STARWOOD Hotels & Resorts Worldwide, Inc. • JACOB HLASEK President J.H.Consulting • GILLES HONEGGER Former Accor HR President Advisor to the French Ministry of Education • GILLES MEILLETBy joining LRG you will have the opportunity to study a Bachelor General Manager Casino de Montreuxof Science in Hospitality Management offering two differentspecialisations depending on your professional ambitions • CLAUDE MEMBREZ General Managerand interest. One specialisation is in International Hospitality Geneva PalexpoManagement and is offered on our urban Bulle campus. The other • ALAIN SCHAUDERspecialisation is in Food, Beverage and Operations Management Consultantand takes place on our Bluche campus, perfect for those who SchaudeRHaspire to study surrounded by the majestic Swiss Alps. • JAUME TAPIÈS President Relais & Châteaux • JEAN-MARC THEvENAZ General Manager, Captain easyJet Switzerland SA • FRANCISCO ZINSER Chief Operating Officer NH-Hotels 4
  • 5. u n i v e r s i t y o f a p p l i e D s c i e n c e syOUR CAREER,yOUR CHOICEThe hospitality industry is the world’s largest employer and opens choose from a wide array of careers and select the direction youmany doors not just in hotels but in the service industry in general. wish to take. The list below shows examples of some of the careerBy studying hospitality management, you have the opportunity to pathways open to you: HOTELS & FOOD SERvICES ENTERTAINMENT & LEISURE EDUCATION – TRAINING • National and international hotel chains • Casinos • Hotel and tourism management schools • Corporate offices • Theme parks, amusement and • Professional and vocational • Privately owned hotels attraction parks establishments • Resorts • Private clubs • Research institutions • Time sharing accommodation • Concert, music, theatre venues • Restaurants • Event management company • Bars JOURNALISM & MEDIA • Night clubs HEALTH & WELLNESS • Professional and specialised press • Wellness and Spas • Publishing houses FOOD INDUSTRy • Clinics and hospitals • Production facilities • Specialised establishments • Distribution and trade companies (retirement, thermal, aesthetics, etc) OTHER SECTORS • Processing plants AND SERvICES HUMAN RESOURCES • Finance – banks TOURISM • Human resources department • Insurance companies • Tourist offices • Training department • Equipment supplier companies • Ministries of tourism • Real estate • Travel agencies MARKETING • Information technology and IT services • Tour operators & COMMUNICATION • International business relations • Tourism planning & development sector • Sales and/or marketing department • Diplomacy • Railway, maritime, airline companies • Public relations department/agency • Hotel development and construction • Convention and congress facilities • Communication agency 5
  • 6. u n i v e r s i t y o f a p p l i e D s c i e n c e sAIM OF THE BACHELOROF SCIENCE PROGRAMMEThe aim of the degree programme is to prepare students forleadership within the hospitality industry with a specific focus onInternational Hospitality Management. The student will developprofessional, managerial and strategic competencies through a rangeof teaching processes, including craft-based learning, didactic andstudent centred approaches.The programme develops generic thinking skills through exposure tocontemporary management theory within the context of hospitalityoperations. The Food, Beverage and Operations Managementspecialisation allows students to focus on the operational context ofthe hospitality industry opening other career opportunities.The general structure of learning is that students will cover 60 ECTS(European Credit Transfer System) per year with a total requirementof 180 for the degree. ECTS is a measure of “student learning” andone ECTS represents 30 hrs of learning. Learning of course takesplace both within and outside class. Outside the classroom studentsare expected to read, investigate, complete assessments, and othertasks related to their studies directed by faculty.The Cultural and Social Studies Modules aim to broaden students’understanding of the arts, sciences, and social sciences. They alsosupport the development of individual common skills that enablestudents to perform effectively in their future careers and functionconfidently as members of contemporary society. AUTHORISATION Benchmark for a european degree LRG-University of Applied Sciences is fully authorised by the Swiss Federal Authorities. The Federally recognised Bachelor of Science degree meets European Bologna standards and allows you to transfer or carry on your studies in other European universities, or anywhere in the world. 6
  • 7. u n i v e r s i t y o f a p p l i e D s c i e n c e sCHOOSE yOUR STUDy SPECIALISATIONThis is a 4 year programme consisting of a non degree preparatory year (1 taught semester and 1 internship of 6 months),followed by the BSc degree which is a 3 year programme consisting of 5 taught semesters and 1 internship of 6 months.Students have the possibility to choose between two different specialisations in:• international Hospitality Management (Bulle campus)• food, Beverage and operations Management (Bluche campus)Although you need to choose a specialisation at the beginning of your studies, you can change specialisation after the completion of thepreparatory year. NON UAS PREPARATORy PROGRAMME GIHE * BLUCHE specialisation in << SPECIALISATION >> specialisation in INTERNATIONAL FOOD, BEvERAGE AND HOSPITALITy MANAGEMENT OPERATIONS MANAGEMENT NON DEGREE PREPARATORy yEAR PREPARATORy 0 ECTS PREPARATORy SEMESTER SEMESTER INTERNSHIP Opportunity to Change INTERNSHIP Specialisation BACHELOR OF SCIENCE IN HOSPITALITy MANAGEMENT BULLE BLUCHE SEMESTER 1 SEMESTER 1 yEAR 1 60 ECTS** SEMESTER 2 SEMESTER 2 SEMESTER 3 SEMESTER 3 INTERNSHIP yEAR 2 INTERNSHIP 60 ECTS SEMESTER 4 SEMESTER 4 SEMESTER 5 SEMESTER 5 yEAR 3 60 ECTS SEMESTER 6 SEMESTER 6* GIHE, our sister school is accredited by the New England Association of Schools and Colleges (NEASC) in the USA and is not part of the federally authorised UAS.** European Credit Transfer System 7
  • 8. u n i v e r s i t y o f a p p l i e D s c i e n c e sLIFE IN SWITZERLAND • Basel • Zürich Bern • st-Moritz Bulle • lausanne 1 caMpus • Geneva • BlucHe lugano 2 caMpus • 1 Bulle caMpus BSc with specialisation in International Hospitality Management 2 BlucHe caMpus BSc with specialisation in Food, Beverage & Operations ManagementLOCATED IN THE HEART OF EUROPE SWISS EDUCATION CULTURESwitzerland is a cradle of cultural heritage and a modern focus With four national languages, multicultural populations, fantasticfor business and travel. No matter what you are seeking, an outdoor landscapes and famous political neutrality, Switzerland is not only aadventure on a glacier, valley or a luxurious excursion with shopping prime destination for tourism and business ventures, it is also a hub forand fine-dining, Switzerland has something for you. Renowned international education. Students and parents from all over the worldfor its breathtaking mountain landscapes, delicious cuisine and a trust the Swiss commitment to excellent education and a clean, safecommitment to quality hospitality education, Switzerland is a perfect living environment that has earned Swiss cities a reputation for offeringenvironment for studying. one of the highest qualities of living in the world.In addition to the stunning scenery of the country, the central European Understandably, students have long been attracted to studying wherelocation offers a combination of linguistic and cultural experiences quality education and cultural diversity combine to offer a perfectwhere French, German and Italian influences are are combined to environment for developing linguistic skills and acquiring worldlycreate a unique Swiss style. knowledge.As the birthplace of hotel schools, Switzerland has set the standards For decades, parents from all over the world have trusted Swissfor education and professionalism in the hospitality industry schools and education because they know that their son / daughterworldwide. are learning in a safe and stable, culturally diverse setting, perfect for enriching both their minds and hearts. Furthermore, private Swiss institutions are known for offering specialised, innovative educational opportunities where each student receives the attention and structure needed to attain the highest levels of academic and social skills. 8
  • 9. u n i v e r s i t y o f a p p l i e D s c i e n c e s BSc WITH SPECIALISATION IN INTERNATIONAL HOSPITALITy MANAGEMENT
  • 10. B s c w i t H s p e c i a l i s a t i o n i n i n t e r n a t i o n a l H o s p i t a l i t y M a n a G e M e n tBULLE CAMPUSAT THE HEART OF THE GRUyÈRE REGION ACCOMMODATIONBulle is a young and dynamic city located in the “Canton of Fribourg”, Rooms on the Bulle campus are modern and comfortable. Rooms in thea beautiful tourist region. This university style campus offers the Raymond Jaussi and Frédéric Tissot buildings have en-suite bathroomsperfect setting to study the International Hospitality Management with showers. Laundry facilities are available in the different buildingsspecialisation and to develop entrepreneurial and managerial skills. and students can study, eat, or relax in community living areas.Campus facilities are modern and comfortable and suit the fast Housekeeping also offers a weekly service for all the bedrooms. Thelearning pace that students will experience. city of Bulle has an efficient public transportation system and students do not need cars but parking is available around the dormitories.The campus is a few minutes from the centre of Bulle and students willhave quick access to plenty of activities and sports facilities whether ACADEMIC LEARNING FACILITIESindoor or outdoor. The Bulle campus offers a conference style learning experience in a modern classroom setting. The campus features: DINING 16 classrooms - 4 auditoriums - 4 study rooms - 1 library inside & outside the campus The library: managed by qualified professional librarians, the library Le MoLéson: To meet the needs of busy full-time students offers a broad range of printed and on line publications including: and staff, this informal, free-flow dining restaurant offers a large selection of cold and hot dishes. • 11,000 books • 15,000 online journals, covering business and general education The Veranda: This is the perfect place for those who are seeking • 200 E-books on hospitality and business for a quick and healthy lunch as it offers a varied salad buffet as • Databases on country profiles and consumer market such as well as sandwiches and snacks. Euromonitor • The best academic journals in the field of hospitality & tourism The Lobby bar: This is the meeting place during breaks where • A collection of international DVDs students and faculty meet for a cup of coffee or tea. It also offers sandwiches and Danish pastries at reasonable prices. In addition to the library, there is a study room with printers and computer facilities open 24 hours a day so students can work on buLLe: The city itself has a good selection of cafés and restaurants projects and their dissertation. for all different tastes. Students can choose to take a 5 day meal plan, covering lunch from Monday to Friday if they are authorized to live in external accommodation. 10
  • 11. B s c w i t H s p e c i a l i s a t i o n i n i n t e r n a t i o n a l H o s p i t a l i t y M a n a G e M e n tFACULTyThe University of Applied Sciences undertakes to provide the strategicvision and support that enable faculty to:• Educate students in purposefully designed learning environments.• Offer and develop programmes responsive to the needs of the market in service industries.• Design programmes that reflect European standards of quality and integrate applied research.• Enrol an appropriately-qualified, multi-national student body.• Connect experience with theory during both academic and internship semesters.• Ensure that students understand the approaches to knowledge of the broad areas of human learning.• Equip students with core, transferable skills such as communications, creativity, and critical thinking.• Assure that graduates meet the intended educational outcomes.• Create a learning and working environment that is transparent, operates with integrity and is respectful to all members of the community.RESEARCH CENTRE This new Unit STAR (Swiss Tourism Applied Research) is focused • Safety and Risk Management upon applied research for the hospitality, tourism and leisure industry. • eTourism It seeks to provide distinctive research in a shifting and challenging • Adventure Tourism business market environment. Its endeavor is to improve quality and • Hospitality Operations experience of both providers and customers within the industry. • Tourism Education • Economic Indices STAR is able to provide research that encompasses both international and community levels of delivery; such as small scale management STAR seeks to foster research with industry and academia, welcoming reports and also strategic developments of destinations. enquires from potential partners in these areas. STAR expects to manage consultancy projects, develop economic models, together with creating STAR’s research staff have a wealth of experience in diverse markets industry standards related to legislation. Being located in the heart of the tourism and hospitality industry, engaging in research projects of Switzerland’s tourist industry it is fully conscious of environmental with the following themes: change and modifications to the tourism market, especially the notion of niche tourism, emerging markets and sustainable development. • Tourism and Leisure Marketing • Cultural and Community Tourism • Tourism Economics and Emerging Markets 11
  • 12. B s c w i t H s p e c i a l i s a t i o n i n i n t e r n a t i o n a l H o s p i t a l i t y M a n a G e M e n tPREPARATORy yEAR 1The non-degree preparatory year is an integral part of the student’s INTERNATIONAL HOSPITALITydevelopment where students acquire the skills related to the practical MANAGEMENT SPECIALISATIONaspect of the hospitality industry. Students attend different moduleswhich prepare them to start the first semester of the BSc. Students who choose this specialisation will be based in our sister school, Glion institute of Higher education which is accreditedStudents have the opportunity to change specialisation if they wish so by NEASC but which is not part of the federally authorised UAS. Thisafter completion of the preparatory year. preparatory semester includes 8 weeks of craft-based learning in kitchen and service. PREPARATORy yEAR COURSES2 INTERNSHIP the moment of truth • Craft-based Learning (practice) in Food Service • Craft-based Learning (practice) in Kitchen Upon successful completion of the academic semester, students • Introduction to Food & Beverage will go on a 6 month internship in Switzerland or abroad to • Housekeeping Operations put into practice what they will have learned. This internship • Front Office Operations is of operational nature to allow students to integrate and • English understand the fundamental principles and the complexity of a • Foreign Language hotel or a restaurant. Students with previous work experience • Information Technology may be exempted. INTAKES Intakes are twice a year, in August and in January for this specialisation.1 Based in GIHE, our sister school is accredited by the New England Association of Schoolsand Colleges (NEASC) in the USA and is not part of the federally authorised UAS.2 Please note that the preparatory year does not carry any credit. 12
  • 13. B s c w i t H s p e c i a l i s a t i o n i n i n t e r n a t i o n a l H o s p i t a l i t y M a n a G e M e n tBACHELOR OF SCIENCEThe Bachelor of Science consists of 3 years of study (5 taught between the International Hospitality Management specialisation andsemesters) plus one internship of 6 months in a professional the Food, Beverage and Operations Management specialisation areenvironment. To identify more easily which specialisation corresponds indicated in burgundy.the most to your objectives and ambitions, modules that are different INTERNATIONAL HOSPITALITy MANAGEMENT SPECIALISATION T H I S SPE CI A L I SAT IO N TA K ES P LA CE O N O U R BU LLE CA M P U S . SEMESTER 1 YEAR 1 SEMESTER 2• Food & Beverage Administration • Introduction to Entrepreneurship• Financial Accounting • Food & Beverage Management• Introduction to International Hospitality Business • Rooms Division Management• Academic Writing • Facilities Management• Foreign Language • Financial Management 1• Advanced Information Technology • Tourism 1 • Research Methods SEMESTER 3 YEAR 2 SEMESTER 4* (study abroad semester)• Internship • Marketing 1• Reflection on Practice • Statistics • Legislation and Contractual Law • Financial Management 2 • Human Capital 1 • Economics • Customer Service & Satisfaction SEMESTER 5 YEAR 3 SEMESTER 6• Integrated Business Game (HOTS - The Service Industry Management Simlation) • Assessment Centre• Conference & Event Management • Human Capital 2• Dissertation (over Semester 5 and 6) • Marketing 3• Revenue Maximisation & Pricing Optimisation • Corporate Governance & Social Responsibility• Marketing 2 • Environmental ManagementNote: Order and content of programme are subject to variation at any time.* During semester 4, students have the option to undertake a semester of study in another selected Laureate International Universities institution. 13
  • 14. KATIA KABALAN ACHKAR (france)Bsc with specialisation in international Hospitality Management“My choice was based on the passion and the quality of thefaculty members. I have learned how to work hard and howto push myself to keep on going with the work we have to do.It is not always easy, but it is really worth it whenever you geta good grade. Beside this, I have become very disciplined andfocused managing my time for studies and leisure activities. LRGhas very professional and ambitious students and - althoughit might be sometimes difficult competing with such people -the result of group projects are often brilliant. ”
  • 15. u n i v e r s i t y o f a p p l i e D s c i e n c e s BSc WITH SPECIALISATION IN FOOD, BEVERAGE & OPERATIONS MANAGEMENT
  • 16. B s c w i t H s p e c i a l i s a t i o n i n f o o D , B e v e r a G e & o p e r a t i o n s M a n a G e M e n tBLUCHE CAMPUSNESTLED IN THE MAJESTIC SWISS ALPS ACCOMMODATIONThe Bluche campus is perched at 1,274 metres above sea level in the Students enjoy the advantages of community living in apartmentalpine village of Bluche, close to Crans-Montana, one of Switzerland’s complexes with double and single rooms in Bluche. Special roomsmost famous sport and tourist resorts. you will live in comfortable and such as single rooms and apartments are available, for an extramodern residences spread throughout Bluche and Crans-Montana. fee. Most residence blocks have a comfortable room dividedStudents will develop their entrepreneurial competencies in a study so that each student has a personal living area for a desk, bed,environment that matches the Food, Beverage and Operations safe-deposit box, closet, poster-board and nightstand.Management specialisation very well. Recreational facilities includea fitness centre, tennis and basketball courts, soccer field, outdoor TRANSPORTATIONswimming pool and many other winter and summer activities and A car is not necessary for students living in Bluche. Switzerland has asports. efficient public transportation system, and the walk between dorms and classes is short and easy. Buses and a funicular railway service connect Bluche with the resort of Crans Montana above and the main line railway station in the town of Sierre below. DINING inside & outside the campus ACADEMIC LEARNING FACILITIES The campus is equipped with wireless internet throughout. All learning The MarkeTpLace: This main dining room serves all three facilities have state-of-the art equipment, including computer daily meals and consists of several food stations. projectors, color printing, scanning or copying, audio visual devices and digital cameras. a La carTe: Our fine dining restaurant is open for lunch and dinner and serves three course meals (appetizer, main course • 30 well equipped classrooms, maximum capacity of 45 seats each and dessert) to students and their guests. • 2 computer rooms • 2 auditoriums (of 70 seats each) café du ViLLage (cdV): This informal restaurant is located • 1 newly renovated library with extensive study resources next to the funicular station in a residential building. • 1 Media Centre where faculty and students can study, work on group projects and print documents The sandwich bar: This fast-food style café offers sandwiches at noon for those students wishing to grab a quick The new extensive library holds 10,000 books and professional bite. magazines and some 2,000 CDs/DVDs. In addition, students also have access to more than 7,000 on-line journals and publications The Lobby bar: Serves cakes and sandwiches which are very helpful for research during assignments such as case studies or preparation of a dissertation. 16
  • 17. B s c w i t H s p e c i a l i s a t i o n i n f o o D , B e v e r a G e & o p e r a t i o n s M a n a G e M e n tFACULTyThe University of Applied Sciences benefits from an internationaland experienced faculty. It is a federal requirement that all facultymembers have credentials appropriate to the level they teach andkeep up-to-date with current industry trends through contact withthe profession. Our faculty members also undertake research whichinforms and enriches their teaching strategy. It enables them to:• Educate students in purposefully designed learning environments.• Design programs that reflect European standards of quality and integrate applied research.• Connect experience with theory during both academic and internship semesters.• Ensure that students understand the approaches to knowledge of the broad areas of human learning.• Assure that graduates meet the intended educational outcomes.• Create a learning and working environment that is transparent, operates with integrity and is respectful to all members of the community.• Develop an understanding and commitment to sustainable business practices.RESEARCH CENTRE SHARE (Swiss Hospitality Applied Research) benefits from a long • Hotel, Event and Restaurant Management tradition in Swiss hospitality education developed in the heart of the • Marketing Strategies for Hospitality Alps. The expertise, openness and creativity of a multidisciplinary and • Food and Beverage Operations (Trends, Equipment, Design, Safety) international research team makes SHARE the ideal partner for applied • Consumer Behavior research projects at a regional, national and international level. • Human Capital • Sustainable Development The SHARE unit focuses upon the economic, environmental and social • Hospitality Education dimensions of a constantly changing global industry made of human • Hospitality Trends interactions and relationships, namely: Hospitality. SHARE fosters • Information and Communication Technologies for Hospitality close research collaboration within the hospitality industry and • Host and Guest Interactions promotes an exchange of knowledge with its community. Projects such as restaurant design and menu engineering, development Through applied research, the unit aims at enhancing creativity in strategies for ski resorts, human resources management for hotels the field of hospitality among faculty, students, alumni, industrial and sustainable event management are currently under development. partners and authorities as well revealing to all these actors new We welcome any enquiry regarding future research projects and business opportunities. collaboration. SHARE research expertise covers the following themes: 17
  • 18. B s c w i t H s p e c i a l i s a t i o n i n f o o D , B e v e r a G e & o p e r a t i o n s M a n a G e M e n tPREPARATORy yEAR 1The non-degree preparatory year is an integral part of the FOOD, BEvERAGE & OPERATIONSstudent’s development where students acquire the skills related MANAGEMENT SPECIALISATIONto the practical aspect of the hospitality industry. Students attenddifferent modules which prepare them to start the first semester of Students who choose this specialisation will be based on ourthe BSc. Students have the opportunity to change specialisation if Bluche campus. This preparatory semester includes 12 weeks ofthey wish so after completion of the preparatory year. craft-based learning in kitchen and service. PREPARATORy yEAR COURSES1 INTERNSHIPS an added value • Craft-based Learning in Food Production and Service • Service Concepts The programme of study includes one internship during the • Culinary Concepts preparatory year and another internship semester during the • Principles of Bar and Beverage Operations BSc programme. Internships play a vital role in the development • Rooms Division Operations providing students with the opportunity to apply theoretical • English knowledge to real situations and thus develop students • Foreign Language analytical competences while acquiring business acumen. For • Information Technology hiring managers, this work experience is an “added value” as • Personal & Professional Development you will have an excellent understanding of the professional environment. Internships can take place in Switzerland or abroad. INTAKES Intakes are twice a year, in July and in January for this specialisation.1 Please note that the preparatory year does not carry any credit. 18
  • 19. B s c w i t H s p e c i a l i s a t i o n i n f o o D , B e v e r a G e & o p e r a t i o n s M a n a G e M e n tBACHELOR OF SCIENCEThe Bachelor of Science consists of 3 years of study (5 taught between the International Hospitality Management specialisation andsemesters) plus one internship of 6 months in a professional the Food, Beverage and Operations Management specialisation areenvironment. To identify more easily which specialisation corresponds indicated in burgundy.the most to your objectives and ambitions, modules that are different FOOD, BEvERAGE & OPERATIONS MANAGEMENT SPECIALISATION T H I S SPE CI A L I SAT I ON TA K ES P LA CE O N O U R BLU CHE CA M P U S . SEMESTER 1 YEAR 1 SEMESTER 2• Team Motivation & Personal Skills • Menu Engineering & Product Knowledge• Financial Accounting • Facilities Planning & Operational Systems• Introduction to International Hospitality Business • Technology for Hospitality Management• Academic Writing • Food Technology & Hazard Analysis Critical Control Point• Foreign Language • Financial Management 1• Advanced Information Technology • Tourism 1 • Research Methods SEMESTER 3 YEAR 2 SEMESTER 4* (study abroad semester)• Internship • Marketing 1• Reflection on Practice • Statistics • Legislation and Contractual Law • Financial Management 2 • Human Capital 1 • Economics • Customer Service & Satisfaction SEMESTER 5 YEAR 3 SEMESTER 6• Food and Beverage Issues & Trends in the 21st Century • Virtual Food & Beverage Business• Event Management & Support Technology • Human Capital 2• Dissertation (over semester 5 and 6) • Marketing 3• Revenue Maximisation and Pricing Optimisation • Corporate Governance & Social Responsibility• Marketing 2 • Environmental ManagementNote: Order and content of programme are subject to variation at any time.* During semester 4, students have the option to undertake a semester of study in another selected Laureate International Universities institution. 19
  • 20. PETER LENHARDT (GerMany)Bsc with specialisation in international Hospitality Management“I chose LRG because of its authorisation by the Swiss Governmentwhich guarantees enough credits to enter any Master program inEurope. Given the practical experience and theoretical knowledge Iam gaining, I am convinced that my LRG studies provide a more thansolid basis for my career in the hospitality industry. My current plansare to either join the management trainee programme of one of thefamous hospitality companies recruiting at LRG to finally become ageneral manager or to start a career into hospitality consulting.”
  • 21. u n i v e r s i t y o f a p p l i e D s c i e n c e sADMISSIONS REQUIREMENTS1. 18 years old and above.2. A completed application form with all pertinent attachments and an application fee of CHF. 100.-3. An essay explaining the student’s motivation (minimum of 250 words and maximum of 1,000 words).4. A copy of Baccalauréat (min. score 12/20) , Maturité gymnasiale or professionnelle, Abitur, A-levels (min. 3 full A levels taken and passed), Swedish Slutbetyg Gymnasiekolan, Spanish Bachillerato with a min. 5/10 in the Selectividad Exam, accredited High School Diploma with SAT I (SAT code for LRG is 5875) and 3 AP’s, associate degree, university degree or equivalent. The above must show all modules completed and the grades received*.5. For those who have studied outside Switzerland or the European Union: 5.1 Complete information on the institution or college with an explanation of the grading system in English or French. 5.2 Letter of recommendation from a teacher or guidance counsellor.6. If English is not your mother tongue, or if you have not spent at least three years in an English speaking institution, please enclose a copy of one of the following: 6.1 Students can enter the Preparatory year with a TOEFL score of 500 points for the paper based test, 173 points for the computer based and 61 on the internet based test scale. Cambridge First Certificate grade C or IELTS minimum average of 5.0 in all subcomponents. 6.2 However, to enter the BSc program an English level of TOEFL: minimum score of 550 points for the paper based test, 213 points for the computer based test and 79-80 on the internet based test scale is required. The TOEFL code for LRG is 3864. or Cambridge First Certificate: Grade B. or I.E.L.T.S. minimum of 5.5 in listening, reading, writing and speaking.7. A valid medical certificate.8. Students who do not have an appropriate “maturité professionelle” must pass the preparatory year of industrial immersion (or demonstrate previous qualifying experience) before entry into the BSc programme. This is the preparatory year. During this year students who are assessed as needing extra support on Mathematics or English will be given support. English level must be as stated in point 6 by the start of the Degree. Success in the preparatory year requires the same passing criteria as the Degree. All subjects must be passed.9. Students who have professional experience may be exempted from the internship component of the preparatory year. * Non European qualifications will be evaluated on a case by case basis by the Admissions Director and/or Registrar to assure that they are comparable with European standards. Because LRG is seeking to enrol students from many educational systems, we will have a rigorous screening of dossiers to ensure that students entering the programme have equivalent qualifications to those in Europe. These comparisons are based on the Swiss university system admissions criteria.FRENCH TRACK OPTIONFrench speaking students who do not meet the English level (TOEFL 500 or equivalent) at the start of the preparatory year, have the possibility to followtwo semesters in French. Upon completion of these two semesters, they will need to demonstrate an English level of TOEFL 550 or equivalent in order to joinsemester 2 of year 1 of the BSc programme. This option is only available to students enrolled on the International Hospitality Management specialisation.Further details are available from the Admissions Office. 21
  • 22. u n i v e r s i t y o f a p p l i e D s c i e n c e s THE FIRST AND ONLy PRIVATE UNIVERSITy OF APPLIED SCIENCES IN HOSPITALITy MANAGEMENT IN SWITzERLAND
  • 23. SWISS H O S P I TA L I T Y E D U C AT I O N W O R L D W I D E RG90/R05/11.10/10M // Photos: www.oh-photo.ch // Design: www.diabolo.comLES ROCHES-GRUYÈREUNIVERSITY OF APPLIED SCIENCESinfo@lrguas.chAdmissions Department Bulle Campus Bluche CampusRue du lac 118 Rue de l’Ondine 20 CH-3975 BlucheCH-1815 Clarens CH-1630 Bulle Crans-MontanaSwitzerland Switzerland SwitzerlandT +41 (0)21 989 26 00 T +41 (0)26 919 78 78 T +41 (0)27 485 96 00F +41 (0)21 989 26 78 F +41 (0)26 919 78 79 F +41 (0)27 485 96 15 W W W . L R G U A S . C H

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