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Les Roches-Gruyère University of Applied Sciences is the first private University of Applied Sciences in hotel management in Switzerland. It offers a Bachelor of Science in Hospitality Management including a specialisation in international hospitality management or a specialisation in food, beverage and operations management that is recognised by the Swiss government and that meets the Bologna European standards. It also offers a one year Master of advanced studies. This university uses the resources and facilities of the highly-reputed Swiss institutions of Les Roches International School of Hotel Management and of Glion Institute of Higher Education*. Both of these institutions were recently ranked in a worldwide industry survey to be among the top three hospitality management schools in the world for an international career. GIHE and Les Roches, our sister schools, are accredited by the New England Association of Schools and Colleges (NEASC) in the USA and are not part of the federally authorised UAS.
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W W W . L R G U A S . C HW W W . L R G U A S . C H
BACHELOR OF SCIENCEIN HOSPITALITY MANAGEMENT
S W I S S H O S P I TA L I T Y EDUCATION WORLDWIDE
LES ROCHES-GRUYÈREUNIVERSITY OF APPLIED SCIENCES
Admissions DepartmentRue du lac 118CH-1815 Clarens Switzerland
T +41 (0)21 989 26 00F +41 (0)21 989 26 78
Bulle CampusRue de l’Ondine 20CH-1630 BulleSwitzerland
T +41 (0)26 919 78 78F +41 (0)26 919 78 79
Bluche CampusCH-3975 BlucheCrans-MontanaSwitzerland
T +41 (0)27 485 96 00F +41 (0)27 485 96 15
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COVER LRG-UAS // PAGES 01-24 // 220 X 305 MM
Dr. Deborah PrinceDirecteur Général
“Our BSc programmes are designed using the combined expertise
of over 65 years of educational know-how. Transforming young
adults into effective professionals working within complex service
environments means that we also work with students outside the
classroom. Students are encouraged to develop soft skills and
absorb ‘an attention to detail’ approach to their work and their
self management: Swiss work ethos.”
u n i v e r s i t y o f a p p l i e D s c i e n c e s
3
MISSION
1. Reflect on the knowledge and skills acquired, differentiating
between the many roles and responsibilities of a manager within
a range of hospitality environments.
2. Demonstrate an understanding and awareness of the
cross-cultural, moral and ethical issues in the management of
hospitality organisations.
3. Examine and critically analyse the principles and practices of
theory to respond to contemporary issues and evaluate trends
affecting the global hospitality industry.
4. Use effectively the full range of common skills developed during
the programme.
5. Act as autonomous learners and reflective practitioners working
towards realising their personal and professional potential.
6. Display operational, managerial, and entrepreneurial
competencies valued by industry employers.
LEARNING OUTCOMES:By the end of the Bsc programme students will be able to:
“The mission of the University of Applied Sciences is to support
the education of an international student body committed to
leadership positions in service industries, such as hospitality
or tourism management. Our vision is that our graduates will embody
the values of rigour in their work, a strong team spirit, flexibility in
problem solving, dedication to service, a global perspective, and
respect for other cultures.
We realise this vision in our undergraduate programmes by providing
close faculty-student interaction in both traditional class-based
and problem-based learning environments. These environments
give students the practice, theories, and support to develop values,
the essential tools for immediate employment, and the desire for
continued learning as they progress in their careers. Our academic
programmes similarly balance theory with practice to meet the
individualised needs of professionals.
The University of Applied Sciences also seeks to undertake applied
research relevant to the development of the hospitality industry
and to share that both internationally amongst peers and within the
institution as part of our faculty teaching and learning strategies.”
The international environment of our campuses means that students
are confronted from day one with the need to understand cultural
diversity and develop strategies to understand other people’s
perspectives. An excellent start to their international careers where
consideration of multi-cultural guests, clients and colleagues will be
central to their working lives.
The tourism industry is vast and multi-dimensional and we are here
to provide you with a rich understanding and the appropriate skills
to launch your career in this exciting, fast moving and innovative
industry. Whether you choose hotels, restaurants, catering, events,
leisure, tourism, facility design, marketing or revenue management…
the career opportunities are endless!
u n i v e r s i t y o f a p p l i e D s c i e n c e s
4
ADvISORy BOARD the advisory Board is composed of professionals of the
industry holding key positions. their main role is to advise
lrG about the evolution and trends of the tourism industry,
which allows the university to anticipate and adapt its
programmes accordingly.
• KATIE CARTER Vice President Human Resources International Operations Hyatt
• OLIvIER CONSTANTIN Directeur du Réseau Méditerranée Le Crédit Lyonnais
• JOANN CORDARy-BUNDOCK Senior Vice President, International Revenue Management Marriott International, Inc.
• MARTIN ENGSTROEM General Manager Verbier Festival & Academy
• MARTIN FRANCK Senior Vice-President HR, EAME STARWOOD Hotels & Resorts Worldwide, Inc.
• JACOB HLASEK President J.H.Consulting
• GILLES HONEGGER Former Accor HR President Advisor to the French Ministry of Education
• GILLES MEILLET General Manager Casino de Montreux
• CLAUDE MEMBREZ General Manager Geneva Palexpo
• ALAIN SCHAUDER Consultant SchaudeRH
• JAUME TAPIÈS President Relais & Châteaux
• JEAN-MARC THEvENAZ General Manager, Captain easyJet Switzerland SA
• FRANCISCO ZINSER Chief Operating Officer NH-Hotels
AN INDUSTRy SEEKINGNEW TALENTSHospitality is an industry that constantly seeks to change, improve
and challenge established practices in order to satisfy a more and
more demanding guest. To lead this vast yet visionary industry,
managers need to be passionate about service and to have
leadership skills, a flair for finance, marketing and an unparalleled
motivation to innovate.
Les Roches-Gruyère University of Applied Sciences (LRG) is here to
help develop your talents as future leaders in hospitality. Combining
the strengths of two of the world’s leading hospitality institutions,
you will benefit from a dynamic and culturally rich environment that
fosters life long learning skills. Our educational ethos combines
hospitality tradition and excellence coupled with contemporary
management techniques and advanced technologies.
By joining LRG you will have the opportunity to study a Bachelor
of Science in Hospitality Management offering two different
specialisations depending on your professional ambitions
and interest. One specialisation is in International Hospitality
Management and is offered on our urban Bulle campus. The other
specialisation is in Food, Beverage and Operations Management
and takes place on our Bluche campus, perfect for those who
aspire to study surrounded by the majestic Swiss Alps.
u n i v e r s i t y o f a p p l i e D s c i e n c e s
5
The hospitality industry is the world’s largest employer and opens
many doors not just in hotels but in the service industry in general.
By studying hospitality management, you have the opportunity to
choose from a wide array of careers and select the direction you
wish to take. The list below shows examples of some of the career
pathways open to you:
yOUR CAREER,yOUR CHOICE
HOTELS & FOOD SERvICES• National and international hotel chains
• Corporate offices
• Privately owned hotels
• Resorts
• Time sharing accommodation
• Restaurants
• Bars
• Night clubs
FOOD INDUSTRy• Production facilities
• Distribution and trade companies
• Processing plants
TOURISM• Tourist offices
• Ministries of tourism
• Travel agencies
• Tour operators
• Tourism planning & development sector
• Railway, maritime, airline companies
• Convention and congress facilities
ENTERTAINMENT & LEISURE• Casinos
• Theme parks, amusement and
attraction parks
• Private clubs
• Concert, music, theatre venues
• Event management company
HEALTH & WELLNESS• Wellness and Spas
• Clinics and hospitals
• Specialised establishments
(retirement, thermal, aesthetics, etc)
HUMAN RESOURCES• Human resources department
• Training department
MARKETING & COMMUNICATION• Sales and/or marketing department
• Public relations department/agency
• Communication agency
EDUCATION – TRAINING• Hotel and tourism management schools
• Professional and vocational
establishments
• Research institutions
JOURNALISM & MEDIA• Professional and specialised press
• Publishing houses
OTHER SECTORS AND SERvICES• Finance – banks
• Insurance companies
• Equipment supplier companies
• Real estate
• Information technology and IT services
• International business relations
• Diplomacy
• Hotel development and construction
u n i v e r s i t y o f a p p l i e D s c i e n c e s
6
AIM OF THE BACHELOR OF SCIENCE PROGRAMMEThe aim of the degree programme is to prepare students for
leadership within the hospitality industry with a specific focus on
International Hospitality Management. The student will develop
professional, managerial and strategic competencies through a range
of teaching processes, including craft-based learning, didactic and
student centred approaches.
The programme develops generic thinking skills through exposure to
contemporary management theory within the context of hospitality
operations. The Food, Beverage and Operations Management
specialisation allows students to focus on the operational context of
the hospitality industry opening other career opportunities.
The general structure of learning is that students will cover 60 ECTS
(European Credit Transfer System) per year with a total requirement
of 180 for the degree. ECTS is a measure of “student learning” and
one ECTS represents 30 hrs of learning. Learning of course takes
place both within and outside class. Outside the classroom students
are expected to read, investigate, complete assessments, and other
tasks related to their studies directed by faculty.
The Cultural and Social Studies Modules aim to broaden students’
understanding of the arts, sciences, and social sciences. They also
support the development of individual common skills that enable
students to perform effectively in their future careers and function
confidently as members of contemporary society.
AUTHORISATIONBenchmark for a european degree
LRG-University of Applied Sciences is fully authorised by the
Swiss Federal Authorities. The Federally recognised Bachelor of
Science degree meets European Bologna standards and allows
you to transfer or carry on your studies in other European
universities, or anywhere in the world.
u n i v e r s i t y o f a p p l i e D s c i e n c e s
7
GIHE*
BULLE
BLUCHE
BLUCHE
NON UAS PREPARATORy PROGRAMME
specialisation inFOOD, BEvERAGE AND
OPERATIONS MANAGEMENT
NON DEGREE PREPARATORy yEAR0 ECTSPREPARATORy
SEMESTER
INTERNSHIP
PREPARATORy SEMESTER
yEAR 160 ECTS**
SEMESTER 1
SEMESTER 2
SEMESTER 1
yEAR 260 ECTS
SEMESTER 4 SEMESTER 4
yEAR 360 ECTS
SEMESTER 5
SEMESTER 6
SEMESTER 5
SEMESTER 2
SEMESTER 6
SEMESTER 3INTERNSHIP
SEMESTER 3INTERNSHIP
INTERNSHIPOpportunity to ChangeSpecialisation
<< SPECIALISATION >>specialisation inINTERNATIONAL
HOSPITALITy MANAGEMENT
BACHELOR OF SCIENCE IN HOSPITALITy MANAGEMENT
CHOOSE yOUR STUDy SPECIALISATIONThis is a 4 year programme consisting of a non degree preparatory year (1 taught semester and 1 internship of 6 months),
followed by the BSc degree which is a 3 year programme consisting of 5 taught semesters and 1 internship of 6 months.
Students have the possibility to choose between two different specialisations in:
• international Hospitality Management (Bulle campus)
• food, Beverage and operations Management (Bluche campus)
Although you need to choose a specialisation at the beginning of your studies, you can change specialisation after the completion of the
preparatory year.
* GIHE, our sister school is accredited by the New England Association of Schools and Colleges (NEASC) in the USA and is not part of the federally authorised UAS.** European Credit Transfer System
u n i v e r s i t y o f a p p l i e D s c i e n c e s
8
LOCATED IN THE HEART OF EUROPE
Switzerland is a cradle of cultural heritage and a modern focus
for business and travel. No matter what you are seeking, an outdoor
adventure on a glacier, valley or a luxurious excursion with shopping
and fine-dining, Switzerland has something for you. Renowned
for its breathtaking mountain landscapes, delicious cuisine and a
commitment to quality hospitality education, Switzerland is a perfect
environment for studying.
In addition to the stunning scenery of the country, the central European
location offers a combination of linguistic and cultural experiences
where French, German and Italian influences are are combined to
create a unique Swiss style.
As the birthplace of hotel schools, Switzerland has set the standards
for education and professionalism in the hospitality industry
worldwide.
SWISS EDUCATION CULTURE
With four national languages, multicultural populations, fantastic
landscapes and famous political neutrality, Switzerland is not only a
prime destination for tourism and business ventures, it is also a hub for
international education. Students and parents from all over the world
trust the Swiss commitment to excellent education and a clean, safe
living environment that has earned Swiss cities a reputation for offering
one of the highest qualities of living in the world.
Understandably, students have long been attracted to studying where
quality education and cultural diversity combine to offer a perfect
environment for developing linguistic skills and acquiring worldly
knowledge.
For decades, parents from all over the world have trusted Swiss
schools and education because they know that their son / daughter
are learning in a safe and stable, culturally diverse setting, perfect
for enriching both their minds and hearts. Furthermore, private Swiss
institutions are known for offering specialised, innovative educational
opportunities where each student receives the attention and structure
needed to attain the highest levels of academic and social skills.
•Zürich
•Basel
lugano•
st-Moritz•
• Geneva
Bern•
lausanne•
BlucHecaMpus
BullecaMpus1
2
Bulle caMpus BSc with specialisation in International Hospitality Management
BlucHe caMpus BSc with specialisation in Food, Beverage & Operations Management
1
2
LIFE IN SWITZERLAND
BSc WITH SPECIALISATIONIN INTERNATIONAL
HOSPITALITy MANAGEMENT
u n i v e r s i t y o f a p p l i e D s c i e n c e s
B s c w i t H s p e c i a l i s a t i o n i n i n t e r n a t i o n a l H o s p i t a l i t y M a n a G e M e n t
10
BULLE CAMPUS
AT THE HEART OF THE GRUyÈRE REGION
Bulle is a young and dynamic city located in the “Canton of Fribourg”,
a beautiful tourist region. This university style campus offers the
perfect setting to study the International Hospitality Management
specialisation and to develop entrepreneurial and managerial skills.
Campus facilities are modern and comfortable and suit the fast
learning pace that students will experience.
The campus is a few minutes from the centre of Bulle and students will
have quick access to plenty of activities and sports facilities whether
indoor or outdoor.
ACCOMMODATION
Rooms on the Bulle campus are modern and comfortable. Rooms in the
Raymond Jaussi and Frédéric Tissot buildings have en-suite bathrooms
with showers. Laundry facilities are available in the different buildings
and students can study, eat, or relax in community living areas.
Housekeeping also offers a weekly service for all the bedrooms. The
city of Bulle has an efficient public transportation system and students
do not need cars but parking is available around the dormitories.
ACADEMIC LEARNING FACILITIES
The Bulle campus offers a conference style learning experience in a
modern classroom setting.
The campus features:
16 classrooms - 4 auditoriums - 4 study rooms - 1 library
The library: managed by qualified professional librarians, the library
offers a broad range of printed and on line publications including:
• 11,000 books
• 15,000 online journals, covering business and general education
• 200 E-books on hospitality and business
• Databases on country profiles and consumer market such as
Euromonitor
• The best academic journals in the field of hospitality & tourism
• A collection of international DVDs
In addition to the library, there is a study room with printers and
computer facilities open 24 hours a day so students can work on
projects and their dissertation.
DININGinside & outside the campus
Le MoLéson: To meet the needs of busy full-time students
and staff, this informal, free-flow dining restaurant offers a large
selection of cold and hot dishes.
The Veranda: This is the perfect place for those who are seeking
for a quick and healthy lunch as it offers a varied salad buffet as
well as sandwiches and snacks.
The Lobby bar: This is the meeting place during breaks where
students and faculty meet for a cup of coffee or tea. It also offers
sandwiches and Danish pastries at reasonable prices.
buLLe: The city itself has a good selection of cafés and restaurants
for all different tastes. Students can choose to take a 5 day meal
plan, covering lunch from Monday to Friday if they are authorized to
live in external accommodation.
B s c w i t H s p e c i a l i s a t i o n i n i n t e r n a t i o n a l H o s p i t a l i t y M a n a G e M e n t
11
FACULTyThe University of Applied Sciences undertakes to provide the strategic
vision and support that enable faculty to:
• Educate students in purposefully designed learning environments.
• Offer and develop programmes responsive to the needs of the market
in service industries.
• Design programmes that reflect European standards of quality and
integrate applied research.
• Enrol an appropriately-qualified, multi-national student body.
• Connect experience with theory during both academic and internship
semesters.
• Ensure that students understand the approaches to knowledge of the
broad areas of human learning.
• Equip students with core, transferable skills such as communications,
creativity, and critical thinking.
• Assure that graduates meet the intended educational outcomes.
• Create a learning and working environment that is transparent, operates
with integrity and is respectful to all members of the community.
This new Unit STAR (Swiss Tourism Applied Research) is focused
upon applied research for the hospitality, tourism and leisure industry.
It seeks to provide distinctive research in a shifting and challenging
business market environment. Its endeavor is to improve quality and
experience of both providers and customers within the industry.
STAR is able to provide research that encompasses both international
and community levels of delivery; such as small scale management
reports and also strategic developments of destinations.
STAR’s research staff have a wealth of experience in diverse markets
of the tourism and hospitality industry, engaging in research projects
with the following themes:
• Tourism and Leisure Marketing
• Cultural and Community Tourism
• Tourism Economics and Emerging Markets
• Safety and Risk Management
• eTourism
• Adventure Tourism
• Hospitality Operations
• Tourism Education
• Economic Indices
STAR seeks to foster research with industry and academia, welcoming
enquires from potential partners in these areas. STAR expects to manage
consultancy projects, develop economic models, together with creating
industry standards related to legislation. Being located in the heart
of Switzerland’s tourist industry it is fully conscious of environmental
change and modifications to the tourism market, especially the notion
of niche tourism, emerging markets and sustainable development.
RESEARCH CENTRE
B s c w i t H s p e c i a l i s a t i o n i n i n t e r n a t i o n a l H o s p i t a l i t y M a n a G e M e n t
12
The non-degree preparatory year is an integral part of the student’s
development where students acquire the skills related to the practical
aspect of the hospitality industry. Students attend different modules
which prepare them to start the first semester of the BSc.
Students have the opportunity to change specialisation if they wish so
after completion of the preparatory year.
INTERNATIONAL HOSPITALITy MANAGEMENT SPECIALISATION
Students who choose this specialisation will be based in our sister
school, Glion institute of Higher education which is accredited
by NEASC but which is not part of the federally authorised UAS. This
preparatory semester includes 8 weeks of craft-based learning in
kitchen and service.
PREPARATORy yEAR COURSES2
• Craft-based Learning (practice) in Food Service
• Craft-based Learning (practice) in Kitchen
• Introduction to Food & Beverage
• Housekeeping Operations
• Front Office Operations
• English
• Foreign Language
• Information Technology
INTAKES
Intakes are twice a year, in August and in January for this specialisation.
1 Based in GIHE, our sister school is accredited by the New England Association of Schools
and Colleges (NEASC) in the USA and is not part of the federally authorised UAS.
2 Please note that the preparatory year does not carry any credit.
INTERNSHIPthe moment of truth
Upon successful completion of the academic semester, students
will go on a 6 month internship in Switzerland or abroad to
put into practice what they will have learned. This internship
is of operational nature to allow students to integrate and
understand the fundamental principles and the complexity of a
hotel or a restaurant. Students with previous work experience
may be exempted.
PREPARATORy yEAR1
B s c w i t H s p e c i a l i s a t i o n i n i n t e r n a t i o n a l H o s p i t a l i t y M a n a G e M e n t
13
BACHELOR OF SCIENCEThe Bachelor of Science consists of 3 years of study (5 taught
semesters) plus one internship of 6 months in a professional
environment. To identify more easily which specialisation corresponds
the most to your objectives and ambitions, modules that are different
between the International Hospitality Management specialisation and
the Food, Beverage and Operations Management specialisation are
indicated in burgundy.
SEMESTER 1
SEMESTER 5
SEMESTER 3
SEMESTER 2
SEMESTER 6
SEMESTER 4*
(study abroad semester)
YEAR 1
YEAR 3
YEAR 2
• Food & Beverage Administration
• Financial Accounting
• Introduction to International Hospitality Business
• Academic Writing
• Foreign Language
• Advanced Information Technology
• Integrated Business Game (HOTS - The Service Industry Management Simlation)
• Conference & Event Management
• Dissertation (over Semester 5 and 6)
• Revenue Maximisation & Pricing Optimisation
• Marketing 2
• Introduction to Entrepreneurship
• Food & Beverage Management
• Rooms Division Management
• Facilities Management
• Financial Management 1
• Tourism 1
• Research Methods
• Assessment Centre
• Human Capital 2
• Marketing 3
• Corporate Governance & Social Responsibility
• Environmental Management
• Internship
• Reflection on Practice
• Marketing 1
• Statistics
• Legislation and Contractual Law
• Financial Management 2
• Human Capital 1
• Economics
• Customer Service & Satisfaction
THIS SPECIALISATION TAKES PLACE ON OUR BULLE CAMPUS.
INTERNATIONAL HOSPITALITy MANAGEMENT SPECIALISATION
Note: Order and content of programme are subject to variation at any time.
* During semester 4, students have the option to undertake a semester of study in another selected Laureate International Universities institution.
KATIA KABALAN ACHKAR (france)
Bsc with specialisation in international Hospitality Management
“My choice was based on the passion and the quality of the
faculty members. I have learned how to work hard and how
to push myself to keep on going with the work we have to do.
It is not always easy, but it is really worth it whenever you get
a good grade. Beside this, I have become very disciplined and
focused managing my time for studies and leisure activities. LRG
has very professional and ambitious students and - although
it might be sometimes difficult competing with such people -
the result of group projects are often brilliant. ”
BSc WITH SPECIALISATIONIN FOOD, BEVERAGE &
OPERATIONS MANAGEMENT
u n i v e r s i t y o f a p p l i e D s c i e n c e s
B s c w i t H s p e c i a l i s a t i o n i n f o o D , B e v e r a G e & o p e r a t i o n s M a n a G e M e n t
16
BLUCHE CAMPUS
NESTLED IN THE MAJESTIC SWISS ALPS
The Bluche campus is perched at 1,274 metres above sea level in the
alpine village of Bluche, close to Crans-Montana, one of Switzerland’s
most famous sport and tourist resorts. you will live in comfortable and
modern residences spread throughout Bluche and Crans-Montana.
Students will develop their entrepreneurial competencies in a study
environment that matches the Food, Beverage and Operations
Management specialisation very well. Recreational facilities include
a fitness centre, tennis and basketball courts, soccer field, outdoor
swimming pool and many other winter and summer activities and
sports.
ACCOMMODATION
Students enjoy the advantages of community living in apartment
complexes with double and single rooms in Bluche. Special rooms
such as single rooms and apartments are available, for an extra
fee. Most residence blocks have a comfortable room divided
so that each student has a personal living area for a desk, bed,
safe-deposit box, closet, poster-board and nightstand.
TRANSPORTATION
A car is not necessary for students living in Bluche. Switzerland has a
efficient public transportation system, and the walk between dorms
and classes is short and easy. Buses and a funicular railway service
connect Bluche with the resort of Crans Montana above and the main
line railway station in the town of Sierre below.
ACADEMIC LEARNING FACILITIES
The campus is equipped with wireless internet throughout. All learning
facilities have state-of-the art equipment, including computer
projectors, color printing, scanning or copying, audio visual devices
and digital cameras.
• 30 well equipped classrooms, maximum capacity of 45 seats each
• 2 computer rooms
• 2 auditoriums (of 70 seats each)
• 1 newly renovated library with extensive study resources
• 1 Media Centre where faculty and students can study, work
on group projects and print documents
The new extensive library holds 10,000 books and professional
magazines and some 2,000 CDs/DVDs. In addition, students also
have access to more than 7,000 on-line journals and publications
which are very helpful for research during assignments such as case
studies or preparation of a dissertation.
DININGinside & outside the campus
The MarkeTpLace: This main dining room serves all three
daily meals and consists of several food stations.
a La carTe: Our fine dining restaurant is open for lunch and
dinner and serves three course meals (appetizer, main course
and dessert) to students and their guests.
café du ViLLage (cdV): This informal restaurant is located
next to the funicular station in a residential building.
The sandwich bar: This fast-food style café offers
sandwiches at noon for those students wishing to grab a quick
bite.
The Lobby bar: Serves cakes and sandwiches
B s c w i t H s p e c i a l i s a t i o n i n f o o D , B e v e r a G e & o p e r a t i o n s M a n a G e M e n t
17
FACULTyThe University of Applied Sciences benefits from an international
and experienced faculty. It is a federal requirement that all faculty
members have credentials appropriate to the level they teach and
keep up-to-date with current industry trends through contact with
the profession. Our faculty members also undertake research which
informs and enriches their teaching strategy. It enables them to:
• Educate students in purposefully designed learning environments.
• Design programs that reflect European standards of quality and
integrate applied research.
• Connect experience with theory during both academic and internship
semesters.
• Ensure that students understand the approaches to knowledge of
the broad areas of human learning.
• Assure that graduates meet the intended educational outcomes.
• Create a learning and working environment that is transparent,
operates with integrity and is respectful to all members of the
community.
• Develop an understanding and commitment to sustainable business
practices.
SHARE (Swiss Hospitality Applied Research) benefits from a long
tradition in Swiss hospitality education developed in the heart of the
Alps. The expertise, openness and creativity of a multidisciplinary and
international research team makes SHARE the ideal partner for applied
research projects at a regional, national and international level.
The SHARE unit focuses upon the economic, environmental and social
dimensions of a constantly changing global industry made of human
interactions and relationships, namely: Hospitality. SHARE fosters
close research collaboration within the hospitality industry and
promotes an exchange of knowledge with its community.
Through applied research, the unit aims at enhancing creativity in
the field of hospitality among faculty, students, alumni, industrial
partners and authorities as well revealing to all these actors new
business opportunities.
SHARE research expertise covers the following themes:
• Hotel, Event and Restaurant Management
• Marketing Strategies for Hospitality
• Food and Beverage Operations (Trends, Equipment, Design, Safety)
• Consumer Behavior
• Human Capital
• Sustainable Development
• Hospitality Education
• Hospitality Trends
• Information and Communication Technologies for Hospitality
• Host and Guest Interactions
Projects such as restaurant design and menu engineering, development
strategies for ski resorts, human resources management for hotels
and sustainable event management are currently under development.
We welcome any enquiry regarding future research projects and
collaboration.
RESEARCH CENTRE
B s c w i t H s p e c i a l i s a t i o n i n f o o D , B e v e r a G e & o p e r a t i o n s M a n a G e M e n t
18
The non-degree preparatory year is an integral part of the
student’s development where students acquire the skills related
to the practical aspect of the hospitality industry. Students attend
different modules which prepare them to start the first semester of
the BSc. Students have the opportunity to change specialisation if
they wish so after completion of the preparatory year.
PREPARATORy yEAR1
FOOD, BEvERAGE & OPERATIONS MANAGEMENT SPECIALISATION
Students who choose this specialisation will be based on our
Bluche campus. This preparatory semester includes 12 weeks of
craft-based learning in kitchen and service.
PREPARATORy yEAR COURSES1
• Craft-based Learning in Food Production and Service
• Service Concepts
• Culinary Concepts
• Principles of Bar and Beverage Operations
• Rooms Division Operations
• English
• Foreign Language
• Information Technology
• Personal & Professional Development
INTAKES
Intakes are twice a year, in July and in January for this specialisation.
INTERNSHIPSan added value
The programme of study includes one internship during the
preparatory year and another internship semester during the
BSc programme. Internships play a vital role in the development
providing students with the opportunity to apply theoretical
knowledge to real situations and thus develop students
analytical competences while acquiring business acumen. For
hiring managers, this work experience is an “added value” as
you will have an excellent understanding of the professional
environment. Internships can take place in Switzerland or
abroad.
1 Please note that the preparatory year does not carry any credit.
B s c w i t H s p e c i a l i s a t i o n i n f o o D , B e v e r a G e & o p e r a t i o n s M a n a G e M e n t
19
BACHELOR OF SCIENCEThe Bachelor of Science consists of 3 years of study (5 taught
semesters) plus one internship of 6 months in a professional
environment. To identify more easily which specialisation corresponds
the most to your objectives and ambitions, modules that are different
between the International Hospitality Management specialisation and
the Food, Beverage and Operations Management specialisation are
indicated in burgundy.
Note: Order and content of programme are subject to variation at any time.
* During semester 4, students have the option to undertake a semester of study in another selected Laureate International Universities institution.
SEMESTER 1
SEMESTER 5
SEMESTER 3
SEMESTER 2
SEMESTER 6
SEMESTER 4*
(study abroad semester)
YEAR 1
YEAR 3
YEAR 2
• Team Motivation & Personal Skills
• Financial Accounting
• Introduction to International Hospitality Business
• Academic Writing
• Foreign Language
• Advanced Information Technology
• Food and Beverage Issues & Trends in the 21st Century
• Event Management & Support Technology
• Dissertation (over semester 5 and 6)
• Revenue Maximisation and Pricing Optimisation
• Marketing 2
• Menu Engineering & Product Knowledge
• Facilities Planning & Operational Systems
• Technology for Hospitality Management
• Food Technology & Hazard Analysis Critical Control Point
• Financial Management 1
• Tourism 1
• Research Methods
• Virtual Food & Beverage Business
• Human Capital 2
• Marketing 3
• Corporate Governance & Social Responsibility
• Environmental Management
• Internship
• Reflection on Practice
• Marketing 1
• Statistics
• Legislation and Contractual Law
• Financial Management 2
• Human Capital 1
• Economics
• Customer Service & Satisfaction
THIS SPECIALISATION TAKES PLACE ON OUR BLUCHE CAMPUS.
FOOD, BEvERAGE & OPERATIONS MANAGEMENT SPECIALISATION
PETER LENHARDT (GerMany)
Bsc with specialisation in international Hospitality Management
“I chose LRG because of its authorisation by the Swiss Government
which guarantees enough credits to enter any Master program in
Europe. Given the practical experience and theoretical knowledge I
am gaining, I am convinced that my LRG studies provide a more than
solid basis for my career in the hospitality industry. My current plans
are to either join the management trainee programme of one of the
famous hospitality companies recruiting at LRG to finally become a
general manager or to start a career into hospitality consulting.”
u n i v e r s i t y o f a p p l i e D s c i e n c e s
21
ADMISSIONS REQUIREMENTS1. 18 years old and above.
2. A completed application form with all pertinent attachments and an application fee of CHF. 100.-
3. An essay explaining the student’s motivation (minimum of 250 words and maximum of 1,000 words).
4. A copy of Baccalauréat (min. score 12/20) , Maturité gymnasiale or professionnelle, Abitur, A-levels (min. 3 full A levels taken and passed), Swedish
Slutbetyg Gymnasiekolan, Spanish Bachillerato with a min. 5/10 in the Selectividad Exam, accredited High School Diploma with SAT I (SAT code for LRG
is 5875) and 3 AP’s, associate degree, university degree or equivalent. The above must show all modules completed and the grades received*.
5. For those who have studied outside Switzerland or the European Union:
5.1 Complete information on the institution or college with an explanation of the grading system in English or French.
5.2 Letter of recommendation from a teacher or guidance counsellor.
6. If English is not your mother tongue, or if you have not spent at least three years in an English speaking institution, please enclose a copy of one
of the following:
6.1 Students can enter the Preparatory year with a TOEFL score of 500 points for the paper based test, 173 points for the computer based
and 61 on the internet based test scale. Cambridge First Certificate grade C or IELTS minimum average of 5.0 in all subcomponents.
6.2 However, to enter the BSc program an English level of TOEFL: minimum score of 550 points for the paper based test, 213 points for
the computer based test and 79-80 on the internet based test scale is required.
The TOEFL code for LRG is 3864.
or Cambridge First Certificate: Grade B.
or I.E.L.T.S. minimum of 5.5 in listening, reading, writing and speaking.
7. A valid medical certificate.
8. Students who do not have an appropriate “maturité professionelle” must pass the preparatory year of industrial immersion (or demonstrate previous
qualifying experience) before entry into the BSc programme. This is the preparatory year. During this year students who are assessed as needing
extra support on Mathematics or English will be given support. English level must be as stated in point 6 by the start of the Degree. Success in the
preparatory year requires the same passing criteria as the Degree. All subjects must be passed.
9. Students who have professional experience may be exempted from the internship component of the preparatory year.
* Non European qualifications will be evaluated on a case by case basis by the Admissions Director and/or Registrar to assure that they are comparable
with European standards. Because LRG is seeking to enrol students from many educational systems, we will have a rigorous screening of dossiers to
ensure that students entering the programme have equivalent qualifications to those in Europe. These comparisons are based on the Swiss university
system admissions criteria.
FRENCH TRACK OPTIONFrench speaking students who do not meet the English level (TOEFL 500 or equivalent) at the start of the preparatory year, have the possibility to follow
two semesters in French. Upon completion of these two semesters, they will need to demonstrate an English level of TOEFL 550 or equivalent in order to join
semester 2 of year 1 of the BSc programme. This option is only available to students enrolled on the International Hospitality Management specialisation.
Further details are available from the Admissions Office.
THE FIRST AND ONLy PRIVATEUNIVERSITy OF APPLIED SCIENCES
IN HOSPITALITy MANAGEMENTIN SWITzERLAND
u n i v e r s i t y o f a p p l i e D s c i e n c e s
W W W . L R G U A S . C HW W W . L R G U A S . C H
BACHELOR OF SCIENCEIN HOSPITALITY MANAGEMENT
S W I S S H O S P I TA L I T Y EDUCATION WORLDWIDE
LES ROCHES-GRUYÈREUNIVERSITY OF APPLIED SCIENCES
Admissions DepartmentRue du lac 118CH-1815 Clarens Switzerland
T +41 (0)21 989 26 00F +41 (0)21 989 26 78
Bulle CampusRue de l’Ondine 20CH-1630 BulleSwitzerland
T +41 (0)26 919 78 78F +41 (0)26 919 78 79
Bluche CampusCH-3975 BlucheCrans-MontanaSwitzerland
T +41 (0)27 485 96 00F +41 (0)27 485 96 15
RG
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