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Bos Description Cours En

  1. 1. General Objective of the International Hospitality Management Programme – The “BOS” Programme The International Hospitality Management Programme is intended to develop able practitioners for the hospitality industry of today, equipped with the competencies to lead and reshape the hospitality industry of tomorrow. The programme encompasses six semesters of academic and practical work complemented by one semester of industry internship, and is preceded by an obligatory professional module concentrating on industry basics or, alternatively, one year of varied professional experience or a relevant professional certification. It is accredited as a Bachelor of Science programme by the New England Association of Schools and Colleges, Inc. and as a Diploma of Higher Education by the University of Applied Sciences of Western Switzerland with which the School is affiliated. The curriculum model evolves from doing to analysing to synthesising, developing professional skills and culture, supervisory and managerial capabilities and, finally, leadership competencies. Emphasis is placed both on the development of professional know-how and the development of savoir-être and savoir-vivre. The International Hospitality Management Programme is characterised by the rigor associated with a first-class business school delivered in an environment which stresses application and culture relevant to the hospitality profession. While programme elements are specifically targeted at the hospitality industry, the scope of the educational offering, which incorporates elements from other industries in rethinking hospitality practice, allows for the development of transferable skills. The programme draws on EHL’s trademark approach of combining theory with practice, encouraging students constantly to question theoretical approaches and existing best practice against a backdrop of evolving practical reality both in laboratory settings at the School and through international internships. Lifelong learning elements which hone student research skills and the desire to continue to question form the capstone of the programme.
  2. 2. The programme is at once Swiss, European and global, as is suggested by its title. Students are exposed to both the rigor and detail-orientation and the insistence on pedagogical reflection typical of Swiss education in a context which promotes the virtues of ethical behaviour, tolerance and environmental sensitivity typical of Swiss society. European savoir-vivre and aestheticism temper the programme throughout. Global resources are harnessed to ensure that students are aware of the latest developments in industry and in management theory worldwide. The international environment of the School – with students from some 70 nationalities and faculty from over 30 different cultural backgrounds - and the global reach of EHL, with its alumni organisations in some 70 different locations throughout the world, are incorporated into the multi-cultural, multi-national learning experience. Students follow a prescribed regimen of required courses throughout the six academic semesters. In the second and third semesters, they choose between an operations management orientation in Accommodation or Foodservice Management. In the sixth academic semester, students choose among managerial concentrations in areas focusing on human resources management, marketing, finance, entrepreneurship and small business, and resort and leisure management. A student business project and a diploma dissertation round out the degree requirements. Throughout the programme, students are exposed to a wide array of general education courses and are required to leave the School with an intermediate to advanced level in at least three languages.
  3. 3. PROFESSIONAL MODULE General Objective To allow candidates to familiarize themselves with the profession of their choice, and to assimilate the essentials of foodservice, service, housekeeping and stewarding. COURSE DESCRIPTIONS • FOODSERVICE In this area the objective is to learn how to use kitchen equipment and general kitchen installations. The student takes part in the preparation of meals in the five School restaurants. He learns how to prepare basic dishes by working successively in the various kitchens at EHL, i.e.: - The pantry or cold kitchen - The preparation kitchen (for vegetables and soups) - The fine dining kitchen - The production kitchen (sauces, desserts etc) - The pastry kitchen. In laboratory work the student learns how to appreciate the value of raw materials. He creates menus, according to the rules of structure and form, and calculates the costs involved. He purchases the goods and produce required and monitors prices. He learns food storage and the standards of basic hygiene essential to sound inventory management and the handling of food. • SERVICE By serving meals, wines and other beverages throughout the School’s restaurants and bars, the student acquires the varied, concrete skills needed to satisfy the client and develops a sound background in sales techniques, as well as in gastronomic arts and culture as a whole. The School restaurants represent different concepts, and allow students to work independently and effectively. They learn how to lay tables and prepare displays, and the different systems for invoicing and resupply. The student acquires a realistic approach to working in teams.
  4. 4. • HOUSEKEEPING AND STEWARDING Good organization of these two functions is vital to the efficient operation of a hotel. The student learns to keep all premises (rooms, public rooms, kitchens) in good order, and the proper maintenance of items of equipment, laundry, kitchenware and tableware. He is made aware of the importance of hygiene, of respecting legal provisions and of ecological considerations. • LANGUAGES The objective is to consolidate certain acquired language skills in order to assimilate the academic programme, whether in English or in French, adequately. The emphasis is on comprehension and oral expression, particularly in professional communication relating to the areas of hospitality and foodservice. • COMMUNICATION Here the focus is on understanding the principles of interpersonal communication and on learning how to apply positive communication techniques in a professional context. • APPLIED MATHEMATICS This course is designed as a revision of simple and complex equations, which will be used in other courses later in the programme. It is intended for students who have a limited background in mathematics, especially regarding applied forms of mathematics used in a business context.
  5. 5. Course Descriptions for the BOS Programme Semester BOS1 1100 Introduction to the Hospitality Industry This course allows the student to understand the history, development and current state of the international hospitality industry, including its determinants, particularities and global influence (evolution of the hospitality industry, outline of important tourism organisations, the development of the lodging industry, the difference and relationship between franchises, leasing, ownership and management contracts, etc.) In addition, the student is exposed to the major currents in business thinking generally. 1150 Academic and Business Writing This course develops in the student the ability to write and communicate in English effectively in a range of academic and business contexts, with a mastery of register and style. Specifically, the student develops the ability to master basic business communications and to read, interpret and analyse academic texts. 1151 Professional Communication Skills The professional communication skills course is composed of two modules: one module of 20 periods addresses “Interpersonal communication” and another 10 period on “Speaking in public.” The former provides the student with the analytical tools necessary to have a clearer understanding of the processes underlying communication between two people. It allows the students to develop and improve their skills in communication. The objective of the latter, “Speaking in public”, is to improve the student’s ability to express himself in public coherently, competently and confidently, while occupying a management function is his professional environment. Different levels of business French are offered depending upon the student’s already acquired fluency. The student is expected to continue to study the French language until he / she has attained a level equivalent to internationally recognised advanced intermediate standard.
  6. 6. 1152/3/4 Foreign Languages The foreign language elective allows the student to pursue verbal mastery of one of three dominant world languages: Mandarin, Spanish or German. Although some writing skills are developed in order to reinforce grammar and structure, these courses are specifically targeted to the acquisition of verbal communication skills applicable in the hospitality industry. 1160 Office Automation Systems I This course prepares the student to use a personal computer as an office work processing tool and to be able to create and present quality documents and presentations, both technically and visually. The first part of the course focuses specifically on mastering MSWord and MSPowerpoint applications. The second part of the course focuses on the use of MSExcel, developing in the student the ability to use a spreadsheet application to produce and manipulate calculation sheets and chart graphics adapted to the needs of the hospitality industry. 1170 Financial Accounting The primary objective of the course is to enable the student to understand financial information, the limitations of this information and how the information is used in the decision-making process. The course introduces the basic concepts and principles related to the preparation of financial statements for internal and external users. Emphasis is placed on the balance sheet, the income statement, and the statement of cash flow. 1180 Principles of Marketing This course is designed to introduce the student to the basic terminology, the concepts and the practices of contemporary marketing as applied in a variety of contexts. It provides the foundation the student needs to understand and use the "language" of marketing. Emphasis is placed on description and practical application: what is marketing, who are the key players, what do marketers DO, and how does marketing relate to finance, accounting, general management and other functional areas of business. Theoretical models are used where appropriate to provide an overall structure for the course material and to foster strategic thinking.
  7. 7. 1190 Organisational Behaviour: This course enables the student to understand and analyze the factors affecting organizational efficiency, at individual, group and organizational levels. It provides the student with the tools to analyse, critically appraise and recommend actions aimed at achieving organisational efficiency in a variety of organisations, including those in the field of hospitality. It focuses on group dynamics, motivation and satisfaction, corporate culture, and structure and how these elements affect performance. 1179 Business Mathematics This remedial course is intended to review simple and complex equations that are used in later courses. It is intended for students with limited mathematical background particularly as applied to business concerns. 1110 Gastronomic Arts and Culture: This course consists of demonstrations, practical exercises, conferences and case studies. The diverse aspects of international gastronomic culture are considered and their influence on consumer behaviour is analysed. Students are exposed to state-of-the-art equipment, utensils, tableware and glassware. The course emphasises the importance of the entire customer environment such as decor, sound, smell, colour and comfort. An overview of the history of world gastronomy as well as tastings of various foods and beverages are also parts of the curriculum in order to give students a greater appreciation of gastronomic cultural identities. The course aims also to develop personal creativity and initiative by engaging the student in exercises such as the development and execution of ethnic buffets, the realisation of unique table settings, and the performance of field research relevant to the various course topics. The importance of the customer / staff relationship is reinforced through a chapter specifically devoted to protocol, savoir-vivre and etiquette in their European and international contexts. 1179 Communication Techniques This course is built around two modules: Interpersonal Communication and Public Speaking. Public Speaking focuses on the student’s ability to speak competently, coherently and confidently in a managerial role in a business context. Interpersonal Communication will provide students with analytical tools for understanding the processes that underlie communication that takes place between two people. It will allow students to develop and improve their personal communication skills.
  8. 8. Semester BOS 2 The student chooses between one of the two fundamental operational management streams of the hospitality industry – Foodservice Management or Hotel and Accommodation Management - in order to develop a sufficiently deep understanding of the modern exigencies involved in managing these areas. This initial specialisation encompasses the BOS 2 and BOS 3 semesters and is complemented by a series of common core courses intended to continue the development of general management skills and cultural awareness. The Hotel and Accommodation Management Stream 1230 Rooms Management I This course focuses on understanding the tasks carried out on a daily basis in a hotel Front office and is delivered using a variety of media including classroom explanation, research, case studies and presentations. Recent technological developments affecting the operation of the Front Office are highlighted. The impact of the Front Office employee on quality guest service and the general efficiency of the Front Office are appraised. 1232 The Rooms Product The student is exposed to the fundamental principles of housekeeping management and learns to adapt these principles to various establishments and environments. He / she is introduced to the importance of quality standards in the sector regardless of the classification of the establishment. Through a group project, he / she learns how to set up a guestroom and bathroom according to current standards as far as bedding, furniture, textiles, floor and wall coverings, and colours are concerned. 1261 Front Office Practice This course enables the student to perform the three principal activities of hotel Front Office operations: reservations, check-in and check-out. The aim is to provide the practical basis of what is taught in various theoretical classes. During this class, students are put in different situations via role-play in order to develop operational efficiencies and adapt to customer demands. This practical course is conducted in two different environments, one devoted purely to the use of computers and instruction in the Fidelio Property Management System application, and the other furnished to resemble a typical reception of a mid-sized 4 star hotel.
  9. 9. 1271 Guest Ledger Accounting The student analyses the organisation and maintenance of guest ledger, city ledger and deposit ledger accounts in small, medium or large hotels using the various tools available and observing product and pricing policies. The student learns to explain, manipulate and evaluate all standard transactions related to in-house guest stays. He / she is also trained to switch from a manual system, used to reinforce theory, to a computerised system, by understanding the different accounting and organisational links and interactions. 1280 Hotel and Accommodation Marketing This course focuses on understanding the fundamental principles of marketing as they are applied specifically within the accommodation industry. It aims also at developing analytical skills in order to propose appropriate marketing recommendations for different situations in the lodging industry. The student is familiarized with the major participants within the lodging industry, with the different types of hotel companies and products, their market segments, and their distribution channels. He / she also learns how to apply different marketing strategies used in the hotel industry in order to achieve specific marketing objectives in various concrete situations. The course focuses also on applying the marketing mix tools of product, distribution and pricing to effectively implement hotel marketing strategies. Consideration is given to the differences inherent in the marketing environment of non-hotel accommodation industries. 1219 Foodservice Management for Accommodation Managers The student is introduced to the F&B function within a hotel or accommodation industry. The course focuses on the interrelationship between F&B and accommodation and its importance to the functioning of a hotel or accommodation enterprise. It aims at developing the competencies necessary to supervise the activities of the F&B function at an operational management level.
  10. 10. The Foodservice Management Stream 1270 Food and Beverage Control and Foodservice Accounting This course covers the principles and procedures involved in an effective food and beverage control system, including standards determination, income and cost control, and theft prevention. Internal site visits and exercises reinforce the acquisition of theoretical understanding. 1239 Accommodation Management for Foodservice Managers The student learns how to implement the basic processes and procedures required to manage a rooms department in a medium-sized or large hotel or other accommodation industry. The methodology involves creating Front Office organization charts for hotels of different sizes and categories in different geographical locations and estimating the number of staff required for the reception function, appraising different types of front desk design with an appreciation of the impact of design on guest impressions, evaluating the needs for computerized networks and comparing the products and software packages that could be involved in these networks, designing the guest cycle showing an understanding of the different tasks and issues that concern each stage, applying different pricing techniques, creating an elementary forecasting strategy, and applying procedures responding to guest requests and complaints. 1212 Food Science, Nutrition and Hygiene This course treats the fundamental notions of nutrition and hygiene. It focuses on food composition and on the effects of storage and culinary treatment on food value and taste. It also allows the student to analyze nutritive equilibrium principles in accordance with dietetic needs.
  11. 11. Common Core Courses: 1273 Quantitative Methods This course introduces the student to the appropriate use of descriptive and inferential statistical functions in the framework of applications and applied research specific to the hospitality industry. It allows the student to understand the essential methods of statistics, to estimate the mean and the standard deviation of the normal distribution, to make simple statistical inferences and apply regression analysis. 1220 Introduction to Cultural Diversity This course aims at enhancing the general knowledge of the student by focusing on cultural diversity. The student is introduced to one or several world civilizations through a socio-historical and psycho-sociological approach. The course focuses on the historical origins and key characteristics of these civilizations and the impact on current culture and behaviour. It allows the student to grasp the impact of historical, psycho-sociological, political and religious factors on society. Students are made sensitive to customs and practices in diverse countries with a view to engaging in intercultural exchange with a spirit of openness. 1250 Academic and Business Writing This remedial course helps the student to write and communicate in English effectively in a range of business contexts, with a mastery of register and style, and is a continuation of the 1150 course for students who require additional assistance. 1251 Professional communication skills The objective of this course is to enable the student to consolidate the language competencies acquired in the 1151 course (to communicate accurately and effectively in a hospitality business context) while developing essential writing skills. 1252/3/4 Foreign Languages The student continues one of the elective foreign language courses: Mandarin, Spanish or German.
  12. 12. 1260 Office Automation Systems II: This course is a continuation of the 1160 course and develops the student’s abilities in the use of MSExcel spreadsheets for advanced applications. 1265 Research and Analysis Skills This course enables the student to understand the use of applied research and to put into practice the essential stages of a scientific research methodology. It allows the student to analyse an academic / scientific article and extract information relevant to the student’s research, organise this information in a literature review, construct a hypothesis, create indicators from a hypothesis, construct a reliable and valid questionnaire, apply the appropriate sampling method, introduce questionnaire data into a computer database and analyse statistically the results of questionnaire. Semester BOS 3 The Hotel and Accommodation Management Stream 1330 Rooms Management II This course focuses on implementing the managerial processes and procedures required to manage rooms successfully today. Principles introduced in previous semester courses will be elaborated via research and exposure to real world practices enabling students to maximise their knowledge of the advanced managerial techniques that they will encounter in their internships. Topics include rooms forecasting and budgeting, pricing, operational considerations for different hotel market segments, rooms control systems and techniques for selling-out. 1361 Hotel Information Technology Applications During this course the student will expand his / her computer skills needed to manage rooms effectively in today’s technological environment. The course deals specifically with topics such as the handling of groups and the set-up of rates, statistical functions, routing instructions, etc. The students work with 2 versions of the Fidelio Property Management System currently on the market. The differences and advantages of the two are observed and analysed using a variety of exercises. In addition, the student experiments with a variety of hotel application software options for a variety of purposes within the industry.
  13. 13. 1380 Sales and Marketing Communication in Accommodation This course allows the student to understand and apply personal and non-personal communication strategies which are appropriate to today’s lodging industry environment and which are integrated into the overall marketing mix in order to effectively implement the accommodation company’s specific marketing strategy while achieving various short and long term objectives. The student is required to develop optimal communication mix strategies, propose the organization and management of sales forces that would be suitable for different types of accommodation companies, and integrate effective sales strategies and communication programmes into the global marketing mix within marketing plans. 1373 Revenue Management This course provides an in-depth knowledge of revenue optimisation techniques utilised in today’s advanced revenue management systems. The student develops an understanding of the concept of revenue management and masters the major optimisation methods used today. The module focuses on three sections: Operational Revenue Management, an update of the managerial skills required to manage revenue effectively; Advanced Revenue Management: a statistical/mathematical approach and its application of Revenue Management in a large or medium sized hotel, and Advanced Revenue Management - managerial issues 1335 Other Operating Departments This course introduces the student to the management of ancillary services in hospitality and to analyses operations within the Other Operating Departments with an appreciation of their economic impacts on the business. The student learns how to evaluate the advantages & disadvantages of insourcing/ outsourcing the facilities within the Other Operating Departments and to appreciate the legal aspects of these relationships and the liabilities involved in the operation of these departments.
  14. 14. 1340 Property Development and Planning The student is able at the end of the course to target scopes and realisation means of a desired hotel infrastructure in collaboration with a professional technical planner (architect, engineer, industrial or interior designer, etc.), a professional landlord (internal or external services), a real estate developer and a general contractor. The instruction centres around planning principles, and emphasizes themes such as engineering in the back-of-house, historic properties, design (colours, expressing concepts, project drawing), and budgeting. The Foodservice Management Stream 1310 Management of Restaurant Concepts This course is intended to be the capstone course for the Foodservice Management stream. As such, it draws on most of the disciplines studied. The student learns to use, in a realistic environment of an actual restaurant , his / her knowledge of marketing, food production, accounting and financial management, human resources management, sanitation, production scheduling, kitchen and dining room management, and organisation in general. The student, working in a team, develops an actual restaurant concept which is applied during three weeks in one of the School’s existing outlets. 1314 Beverage Knowledge This course provides the student with an understanding of the tools necessary to manage a beverage stock and cellar as well as to draw up a wine list within the framework of F & B management concerns. It also develops student sensitivity to the latest trends in wine and beverage through the tasting of selected wines and beverages and through a variety of projects. 1360 F&B Information Technology Applications The student masters the basic functions of a point-of-sale and food and beverage management system and is able to track products through the operation. The course focuses on analyzing the capabilities of an F&B management information system (Fidelio) and highlights strengths and weaknesses compared to manual control systems.
  15. 15. 1315 Food and Beverage Management This course provides skills needed to run a concept restaurant operation and is intended to prepare the student to take charge of one of the School’s restaurants (1310). It also provides an understanding of the budgeting process, considers F&B operations within a hotel environment, and explores trends and activities specific to today’s foodservice sector. 1341 Restaurant Design and Concept Application The student is able at the end of the course to target scopes and realisation means of a desired restaurant infrastructure in collaboration with a professional technical planner (architect, engineer, industrial or interior designer, etc.), a professional landlord (internal or external services), a real estate developer and a general contractor. The instruction centres around planning principles and emphasises themes such as engineering in the kitchen, dining room layout, historic restaurants, design (colours, expressing concepts, project drawing), and budgeting. 1381 Foodservice Marketing and Catering This course applies marketing principles to the foodservice industry. It aims at describing and analysing the major challenges faced in the various food & beverage markets and helps the student to set up appropriate strategies to take up these challenges. It enables the student to understand where the marketing plan fits within the corporate strategy of corporate operations management and its impact on decision-making processes. It also focuses on the various marketing strategies implemented by major operators according to business models while analyzing the life-cycles of food & beverage products. This course also focuses on understanding the significance of brands within the framework of the customer’s purchase decision and product mix policies and on the various personal and situational factors to take into account for the development of a new concept. Common Courses: 1320 Introduction to the Fine Arts This course introduces the student to the history of Western art. It develops an understanding of a number of major periods of European art and culture analysing the thematic and stylistic differences observed at different time periods and in different locations and the interconnection between artistic language (style) and artistic message (theme, subject matter).
  16. 16. 1351 Professional communication skills This remedial course consolidates the language competencies acquired in the 1151 and 1251 courses for weaker students (to communicate accurately and effectively in a hospitality business context) through further development of written and oral communication skills. 1352/3/4 Foreign Languages The student continues one of the three elective foreign languages courses: Mandarin, Spanish or German. 1370 Managerial Accounting The emphasis of managerial accounting is on uses of accounting data internally by managers in directing the affairs of the hospitality business. The purpose of the course is to show what information the manager needs, where this information can be obtained, and how this information is used in carrying out three essential functions of the organisation: (1) to plan operations; (2) to control activities; and (3) to make decisions. 1375 Microeconomics This course aims at allowing the student to better understand the major economic issues of our time. It focuses on the interaction of supply and demand, as well as price formation in highly competitive, monopolistic or oligopolistic markets within the context of the operational and strategic decisions taken by managers. It also focuses on analysing the business firm within the framework of these different environments. 1390 Managerial Communication This course is built around three modules. Public Speaking focuses on the student’s ability to speak competently, coherently and confidently in a managerial role in a business context. Managing Conflicts enhances the student’s ability to solve conflict situations using mediating techniques. Public Relations introduces the student to standard PR practice.
  17. 17. Semester BOS4 Students follow an internship in an area of operations management in, or in a field related to, the hospitality industry. The internship is intended to consolidate theoretical and practical approaches developed in the BOS 1, 2 and 3 semesters and / or to test an area of potential career interest (allowing for network-building) before commencing the final semesters and concentrations. The student must prepare a detailed presentation of his / her findings during the internship according to a specific series of instructions provided at the outset. The student is monitored by a tutor during this period, who assists the student in gaining insight and organising his / her conclusions. Semester BOS 5 1551 Professional communication skills This remedial course consolidates the language competencies acquired in the 1151 and 1251 and 1351 courses (to communicate accurately and effectively in a hospitality business context) through the acquisition of written and oral communication skills. 1552/3/4 Foreign Languages The student continues one of the three elective foreign languages courses: Mandarin, Spanish or German. 1585 Strategic Management This course develops the student’s critical understanding of the strategic process and its relationship to operational management at headquarters and business unit levels within the hospitality industry. The student discovers the general principles of strategy and understands the effects of major trends; understands and formulates appropriate strategic options; draws up a strategic plan based on future trends; uses decision-making tools; sets objectives, methods and tasks to be performed; allocates the necessary resources; evaluates the implications and risks run. He also understands how to plan and monitor the necessary changes.
  18. 18. 1570 Financial Management The course provides the basic concepts in finance with the student gaining an understanding of the “how” and the “why”. The course is management-focused with the financial manager as decision maker. Net present value (NPV) is treated as the basic concept underlying corporate finance. Each subject is tied to valuation, and care is taken throughout the course to explain how particular decisions have valuation effects. Topics include long-term planning, cost of capital and capital investment decisions. The topics are reinforced through application of a hospitality business project. 1575 Macroeconomics This course focuses on the study of the macroeconomic aggregates (i.e. GNP, national income, disposable income, government spending, consumption and investment) and the role of the central bank in an economy. The origins of inflation, interest rate trends, exchange rate movements, and international trade flows are explored. The impact of macroeconomic developments on the business environment and management of a company are also assessed. 1580 Services Marketing This course gives the student a thorough understanding of the crucial and growing role played by services in the world economy and the specific challenges inherent in developing, marketing, and delivering quality services. The student is introduced to various strategies and tools for addressing effectively these challenges. The course provides the student with an appreciation of the inter- functional co-ordination necessary to deliver quality services and helps them become more sensitive managers and consumers through increased understanding of the complexities of services marketing. It further develops and improves the student’s managerial skills through written projects and oral presentations, and improves critical thinking skills through case analyses and debates. 1576 International Tourism This course is an introduction to tourism from an economic point of view. It focuses on the study of statistical sources, main waves of tourist movements, motivations of tourists, destination management, economic and ecological impacts of tourism, and the parts played by tourism suppliers and intermediaries.
  19. 19. 1520 Interior Design This course deals with all aspects of interior design both generally and as used in hotels and restaurants. It focuses in particular on the aesthetic aspects of design, the most important traditions in furnishings and finishes, and the environmental and financial impacts of design choices. 1540 Facilities Management The student is able at the end of this advanced course to consider any real estate object as a "machine" to be optimised in matters such as energy, fluids, internal waste, etc. in terms of maintenance and of operation costs. The course focuses on how to minimise and optimise such costs. Multi-site and central site management and their related operations are also a main topic. The student is able to define operational expenditures (Opex) and address capital expenditures (Capex) of their hotels or restaurants. Basic models of hotel or F&B facility management organisational schemes are developed by the student with the help of the professor. 1565 Applied Research Methodology This course deals with the methods used to manage projects and collect qualitative data. The student is introduced to various qualitative techniques (Delphi technique, focus group, etc.). The course also allows the student to understand the steps needed in managing a consulting project. Semester BOS 6 1677 Legal Aspects of Hospitality Operations This course deals with the legal aspects in a hospitality business environment. It focuses mainly on the study of and comparisons between the various legal systems relating to hospitality operations in different countries (laws of inn-keeping, health and security issues, consumer defence, and laws relating to advertising and building management…).
  20. 20. 1660 Information Technology This course introduces the student to the strategic significance of information technology in today’s hospitality industry and the consequences of new technological developments in the areas of reservations, research and design, security and energy systems, offsite processes, in-room technology, etc. 1674 Services Operations Management This course deals with the implementation in service operations of both improvement and analysis techniques taken from the manufacturing industry: implementation of procedures, management of queuing, analysis of bottlenecks, "blueprinting" of services, control systems used for inventories, quality programmes, etc. 1690 Human Resources Management This course studies the links between operational and strategic activities in the area of human resources management within a company, study of the HRM environment (labour markets, laws, technologies, etc.), operational activities (recruiting, selection, remuneration, productivity assessments, career management, training, etc.) and the impact of decisions made at that level on short-term and medium-term performance. 1676 Environmental Awareness and Eco-Tourism This course increases student awareness of environmental issues influencing today’s hospitality industry and involves the assessment of new products from both financial and moral points of view in a context of sustainable development. 1620 Ethics from an International Perspective This course is an introduction to the various philosophical, cultural and religious constraints which may influence today’s business environment. It allows students to understand the development of classical moral codes and to analyse current events having an impact on this industry.
  21. 21. Semester BOS7 The student chooses among one of the five discipline-specific management concentrations related to the hospitality industry in order to achieve a level of competence in one of these domains. This second specialisation forms the bulk of the coursework in the BOS 7 semester and is complemented by a series of conferences on issues of growing interest to the industry. In addition, the student completes the required diploma work begun in BOS 6, the Student Business Project and the Degree Dissertation. Detailed course descriptions for these concentrations will be made available as the courses are further developed. 1780 Marketing in a Global Environment This concentration is for students who are interested in pursuing a career in the marketing area at a corporate level. Students have the opportunity to enhance their research capabilities in this area. They will increase their knowledge of consumer attitudes and behavior and will be introduced to the use of different It tools to support decisions in this area. • 1781 Consumer Behaviour (45 periods) • 1782 Marketing Research and Analysis (45 periods) • 1783 Electronic Marketing (45 periods) 1790 Contemporary Human Resources Practice: This concentration is for students who are interested in human resources management at a corporate and property level. It focuses on the most relevant issues for hospitality in this area. Students are expected to conceive and evaluate different training policies, to conceive motivating salary policies and to develop their ability to manage change in an effective manner. • 1791 Training and Development (45 periods) • 1792 Motivation and Remuneration Policy (45 periods) • 1793 Leadership and Change Management (45 periods)
  22. 22. 1770 Asset and Financial management This concentration is for the student who wishes to specialize in the finance area for a property or corporate level. It focuses on mastering risk issues, evaluating and conceiving innovative real estate policies and advanced level financial issues. The student will in particular be able to introduce appropriate financial reporting techniques. • 1771 Financial reporting of consolidations (45 periods) • 1772 Corporate Finance (45 periods) • 1773 Real Estate Finance (45 periods) 1730 Resort and Leisure Development This concentration is for students who wish to join the resort and leisure segment of the industry. Students are expected at the end of the semester to master incentive methods and all issues to the management of meeting centers. They will also be introduced to the sport and to the casinos management specificity. The course is offered in English only. • 1731 Meetings and Incentives (45 periods) • 1732 Resort and Leisure Management (45 periods) • 1733 Gaming (45 periods) 1785 Entrepreneurship and Competitiveness This concentration is for students who wish to specialize in creating and running small businesses. It will seek to develop students’ entrepreneurship capabilities and will allow them to master the specificity of operational and strategic management for small businesses. The course is offered in French only. • 1786 Entrepreneurship (45 periods) • 1787 Small Business Management (45 periods) • 1788 Strategic Management for Small Business (45 periods) 1798 Student Business Project The student, working in a small team, is given an outside consulting mandate. The team is faced with actual professional challenges, forcing them to use and implement research methods, problem-solving techniques, their own synthesis and analysis capacities, appropriate presentation tools, and communication competencies.
  23. 23. 1799 Dissertation Working with a dissertation tutor, the student develops an independent, scientific research topic into a 20–40-page document which may be generalised to a hospitality-specific problem. A research hypothesis is tested using appropriate statistical methods against the backdrop of a comprehensive literature review. While not intended to have the depth of a post-graduate thesis, the dissertation must stand on its own merit and must be defended orally by the student before a faculty jury. 1700 Current issues in hospitality industry This series of lectures will expose students to various topical issues in the hospitality industry.
  24. 24. LEARNING AT EHL From the transfer of knowledge to the development of professional skills The primary function of EHL, as an institution offering professional training at university level, is to allow students to develop the management competencies required by leaders in the hospitality industry. Rather than giving a definition of the term “competencies”, we prefer to suggest that people demonstrate a competence when, in a given professional situation, they are able to mobilize and articulate various resources, i.e. - factual knowledge - savoir-faire, or know-how - social and interpersonal skills - human and material resources appropriate to the context in order to accomplish a given task. Such an outcome requires the application of student-centred learning procedures which focus on initial skills and capacities, and which emphasize intellectual construction more than simple knowledge transfer or memorization and application. The development of the skills required in professional education at advanced level is based on a pedagogical concept which considers learning as: - an active process - a self-regulatory process - a process of construction - a contextual or situated process - a social process. An active process Learning considered an active process is based on the learner’s own motivation. Instructors can help to reinforce it by encouraging learners to make autonomous decisions, to be aware of their own competencies and of their ability to monitor the outcome of their learning process.
  25. 25. A self-regulatory process The self-regulation of the student’s learning process depends on the acquisition of knowledge which allows him to observe and develop his own learning strategies and their outcomes (i.e. metacognition). An essential component of this process is provided at EHL by continuous coaching, which allows the student to stand back and evaluate his own methods of learning and their result. A constructive process The concentration of knowledge and skills which can be mobilized into a particular competence is based on: - taking into account existing knowledge (pre-requisites), and the intellectual representations of the students (i.e. their subjective theories); - the comparison of the elements to be acquired with the pre-existing knowledge, possibly resulting in reappraisal (cognitive conflict); - linking the new elements with the pre-existing knowledge and their representation, and their integration into a new context of knowledge (differentiation, consolidation, enrichment etc). Such a construction may usefully be achieved through problem-based learning. A contextual or situated process The ability of the learner to transfer the knowledge acquired into different contexts represents the basis of effective professional training. For the learner, this requires the ability to stand back from the initial learning situation, followed by the application of the knowledge in new contexts. The use of case studies can greatly contribute to this process by requiring the learner to analyse various situations and identify complex problems, and by making use of the skills acquired previously, in a different context. Undertaking a project represents a further, even more decisive stage in the application of knowledge acquired. A social process The insistence on the autonomy of the learner and the importance given to the self- regulation of learning should not obscure the fact that no learning process is purely individual. As well as learning by observation or by coaching, referred to above, which has a significant social dimension, the essential contribution of group learning should be underlined. When resolving a problem or studying a case in a working group, learners are necessarily obliged to compare their respective ideas and hypotheses with those of others. This results in a far deeper reappraisal than at the individual level. Systematic training in cooperative, group learning also provides an essential contribution in the form of social and interpersonal skills.