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W W W . L R G U A S . C H BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

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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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Page 1: LRG UAS Main Brochure

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

[email protected]

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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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.”

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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!

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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.

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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

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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.

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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

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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

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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

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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.

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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

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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

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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.

Page 14: LRG UAS Main Brochure

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. ”

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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

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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

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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

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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

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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

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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

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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.

Page 19: LRG UAS Main Brochure

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

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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.”

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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.

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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

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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

[email protected]

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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