EHL Description Cours

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. 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. 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. • 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.