ACADEMIC CATALOGUE - Les Roches Marbella International

Transcription

Les Roches Marbella
ACADEMIC CATALOG
2
2016
Les Roches Marbella
ACADEMIC CATALOG
2016
ACADEMIC CATALOG
Valid for the following intake:
January / February 2016
July / August 2016
The content of this catalogue is for the information of the student. It is accurate at the time of printing but is subject to change
from time to time as deemed appropriate by the school in order to fulfill its mission or to accommodate circumstances beyond
its control. Any such changes may be implemented without prior notice and without obligation and, unless specified otherwise,
are effective when made.
For enquiries
Les Roches International School of Hotel Management
Urb. Las Lomas de Río Verde, Ctra. Istán, Km.1 I E-29602 Marbella I Spain
Phone (+34) 952 764 145 I Fax: (+34) 952 823 986
[email protected] I www.lesroches.es
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LES ROCHES ACCREDITATION
Les Roches Marbella International School of Hotel Management, as an official Branch campus of Les Roches,is accredited
by the New England Association of Schools and Colleges, Inc., through its Commission on Higher Education.
.
Inquiries regarding the accreditation status by the New England Association should be directed to the administrative staff of
the institution. Individuals may also contact:
Commission on Institutions of Higher Eduaction
New England Association of Schools and Colleges
209 Burlington Road
Bedford, MA 01730-1433
(781) 271-0022
Email: [email protected]
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Table of Content
1.
2.
3.
4.
WELCOME TO INTERNATIONAL HOSPITALITY................................................................................................ 8
HISTORY OF ‘LES ROCHES MARBELLA’ .......................................................................................................... 9
GENERAL PURPOSES ...................................................................................................................................... 10
MISSION AND VALUES ..................................................................................................................................... 11
A. Laureate Hospitality Education System Mission .......................................................................................... 11
B. Les Roches Overarching Mission ................................................................................................................ 11
A. New England Association of Schools & Colleges ........................................................................................ 13
B. Industry Memberships .................................................................................................................................. 13
C. Other Recognitions ...................................................................................................................................... 13
6. ENTRY QUALIFICATIONS ................................................................................................................................. 14
A. BBA/HOTEL MANAGEMENT DIPLOMA- ADMISSION REQUIREMENTS ................................................. 14
B. BACHELOR OF BUSINESS ADMINISTRATION COMPLETION (BBA) – DIRECT ENTRY - .......................
ADMISSION REQUIREMENTS ................................................................................................................. 14
C. POSTGRADUATE INTENSIVE DIPLOMA IN INTERNATIONAL HOTEL MANAGEMENT // 1 YEAR ........ 15
D. POSTGRADUATE DIPLOMA IN MARKETING MANAGEMENT FOR LUXURY TOURISM // 1 YEAR ....... 15
8. INFORMATION TECHNOLOGY EQUIPMENT POLICY .................................................................................... 18
9. FEES AND FINANCIAL AID................................................................................................................................ 19
10. ACADEMIC PROGRAMS ................................................................................................................................... 19
A. DIPLOMA IN HOTEL MANAGEMENT // 3 YEARS ...................................................................................... 19
B. BACHELOR OF BUSINESS ADMINISTRATION (HONS) IN INTERNATIONAL HOTEL MANAGEMENT ....
// 3.5 YEARS .............................................................................................................................................. 22
C. BACHELOR OF BUSINESS ADMINISTRATION IN GLOBAL HOSPITALITY MANAGEMENT .................. 26
D. INTENSIVE ENGLISH LANGUAGE AND SERVICE PROGRAM (BBA 1A / BBA 1B) ................................. 27
E. POSTGRADUATE INTENSIVE DIPLOMA IN INTERNATIONAL HOTEL MANAGEMENT // 1 YEAR ........ 28
F. POSTGRADUATE DIPLOMA IN MARKETING MANAGEMENT FOR LUXURY TOURISM // 1 YEAR ....... 29
G. GENERAL EDUCATION ............................................................................................................................... 30
11. COURSE DESCRIPTIONS ................................................................................................................................. 32
A. BACHELOR OF BUSINESS ADMINISTRATION (HONS) IN INTERNATIONAL HOTEL MANAGEMENT ....
// 3.5 YEARS HOTEL MANAGEMENT DIPLOMA // 3 YEARS .............................................................. 32
B. BACHELOR OF BUSINESS ADMINISTRATION IN GLOBAL HOSPITALITY MANAGEMENT .................. 37
C. INTENSIVE ENGLISH LANGUAGE AND SERVICE (FOR ACADEMIC CLASSES) ................................... 38
D. POSTGRADUATE INTENSIVE DIPLOMA IN INTERNATIONAL HOTEL MANAGEMENT // 1 YEAR ........ 40
E. POSTGRADUATE DIPLOMA IN MARKETING MANAGEMENT FOR LUXURY TOURISM ..........................
// (9 MONTHS - 1 YEAR) ............................................................................................................................ 41
F. GENERAL EDUCATION ............................................................................................................................... 42
12. BRANCH CAMPUSES & ACADEMIC PARTNERS ............................................................................................... 48
13. ACADEMIC REGULATIONS............................................................................................................................... 49
1. Change of Program ....................................................................................................................................... 49
2. Course Exemptions ....................................................................................................................................... 49
3. Challenge for Credit ...................................................................................................................................... 49
4. Grading ......................................................................................................................................................... 50
5. Submission of assignments .......................................................................................................................... 52
6. Mitigation....................................................................................................................................................... 52
7. Academic Difficulties ..................................................................................................................................... 52
8. Incomplete Work ........................................................................................................................................... 52
9. Progression ................................................................................................................................................... 52
11. Plagiarism and Cheating ............................................................................................................................... 54
12. Examination Regulations .............................................................................................................................. 55
13. Maintenance of Academic Standing ............................................................................................................. 55
14. Grade Report Sheet ...................................................................................................................................... 55
15. Deferment of Grade ...................................................................................................................................... 55
16. Academic Records ........................................................................................................................................ 55
17. Transfer of Credits ........................................................................................................................................ 56
18. Validity of Registration .................................................................................................................................. 56
19. Graduation .................................................................................................................................................... 56
20. Appeals Procedure ....................................................................................................................................... 56
21. Attendance Policy ......................................................................................................................................... 57
22. Absences ...................................................................................................................................................... 58
22.1. All Programs ............................................................................................................................................. 58
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22.2. Practical Duty ............................................................................................................................................ 58
FINAL | DISPOSITION ........................................................................................................................................ 60
14. EDUCATIONAL PHILOSOPHY AND ACADEMIC MANAGEMENT ................................................................... 61
A. Code of Ethics .............................................................................................................................................. 61
B. Pathways of Study ....................................................................................................................................... 61
C. Academic Advice, Tutorials and Career Counseling .................................................................................... 61
D. Faculty ......................................................................................................................................................... 62
E. Transcripts ................................................................................................................................................... 62
15. CAMPUS ................................................................................................................................................................ 63
A. Classrooms and Laboratories ....................................................................................................................... 63
B. Common Areas ............................................................................................................................................. 63
C. Communications ........................................................................................................................................... 63
D. Environmental Policy .................................................................................................................................... 64
16. STUDENT LIFE ................................................................................................................................................... 65
A. The Daily Way of Life .................................................................................................................................... 65
B. The Working Environment ............................................................................................................................ 65
C. Extra-Curricular Life, Sports and Social Activities ......................................................................................... 65
D. Student Representation ................................................................................................................................ 65
E. Residential Life ............................................................................................................................................. 66
17. INTERNSHIP POLICY ........................................................................................................................................ 66
18. STANDARDS OF EXCELLENCE ....................................................................................................................... 67
A. Objectives ..................................................................................................................................................... 67
B. General Standards of Excellence ................................................................................................................. 67
C. Discipline – Appearance And Behavior ......................................................................................................... 75
CHAPTER 6 - INTERNSHIP RULES - Career Development & Industry Placements Department (CDIP).......... 78
600 General Conditions ...................................................................................................................................... 78
601 Internship Basic Conditions .......................................................................................................................... 78
602 Health and Insurance ................................................................................................................................... 79
603 Applying for an Internship ............................................................................................................................ 79
D. Fire Prevention Advice .................................................................................................................................. 80
E. Grievance Procedures and Non-Academic Appeals ..................................................................................... 80
F. Cars .............................................................................................................................................................. 81
G. Open Door Policy .......................................................................................................................................... 81
H. Final Disposition ............................................................................................................................................ 81
19. ALUMNI ASSOCIATION ..................................................................................................................................... 81
20. ADMINISTRATORS, FACULTY AND STAFF ..................................................................................................... 82
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WELCOME TO INTERNATIONAL HOSPITALITY
Welcome to the exciting world of international hospitaltiy! Choosing Les Roches Marbella
to pursue your career goals will help you to open doors to a challenging and fast-growing
global profession. We invite you to discover our University and the wealth of opportunities
we provide our students in their pursuit of becoming future leaders in this dynamic industry.
Since 1995 we have been providing our students with the tools needed to excel as
hospitality management professionals around the world. Through our unique craft-based
learning approach, rigorous educational methods, and multicultural learning environment
we work to instill a sense of excellence in our students that serves as the basis for
developing leaders with a solid working knowledge of their profession. Our state-of-the-art
campus in one of the most dynamic and relevant areas of concentration of hotels and
luxury resorts in Europe, at the foot of the Mediterranean, in the city of Marbella, Spain is
home to students from more than 60 countries around the world who all share a common
passion for hospitality.
The dynamic and innovative hospitality industry offers exciting employment opportunities
for professionals seeking a career in this fascinating international and ever changing
industry.
The Les Roches Marbella Academic Catalogue provides you with an in-depth insight into
the academic programs offered which will provide you with a sound academic experience
for your future in the international world of hotels and the service industry and progress to
leadership positions in the hospitality business.
We take great pride in the accomplishments of our students and look forward to guiding
you as a future leader in the exciting world of hospitality.
Mr. Carlos Díez de la Lastra
General Manager
Les Roches Marbella
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HISTORY OF ‘LES ROCHES MARBELLA’
Founded in 1954, Les Roches in Switzerland is one of the most prestigious Hotel Management Schools in the world.
Seeking to create a high quality hotel management educational institution on the Costa del Sol, a group of shareholders
selected the education model of Les Roches in Bluche, due to the fact that this educational institution met the three main
selection criteria, as it was a recognized and reputed Swiss Hotel Management School with a true “know-how”, an
international accredited institution and had a curriculum taught in English.
Les Roches Marbella (LRM) was born in 1995 with the purpose of training and educating managers for the international
hospitality industry. Today, the programs offered by Les Roches Marbella combine the Swiss hospitality tradition of “perfection”
and hospitality service ethos with the best of business management and general education. This education and training is
blended with the culture and history of Spain in the spectacular setting of the Costa del Sol and results in the distinctive warm
and friendly but very unique character of Les Roches Marbella.
Undergraduate and Postgraduate Programs are taught in English, to ensure that our graduates have a high level of
competence in the language of international hospitality and business. The Curriculum covers all the disciplines needed by a
hospitality manager. It provides the students with the necessary management skills and competencies for their professional
development, including fluency in a modern language in addition to English and the latest information and technology
programs. Practical subjects are taught in modern, fully operational and well-equipped facilities.
In 2002 Les Roches Marbella was acquired in total by Sylvan International Universities, a branch of Sylvan Learning Systems,
USA. Les Roches became the Hospitality Centre of Excellence for Sylvan International Universities which had more than
55,000 students at its campuses in the United States, Mexico, Chile and Spain with a plan to further develop it, expanding the
campus, and starting new programs.
In 2004, Sylvan Learning Systems Inc. became Laureate Education Inc., better known as Laureate International Universities,
providing a superior university experience for full-time and working-adult students worldwide through its global network of
more than 50 accredited campus-based and online institutions of higher education offering undergraduate and graduate
programs to nerarly 600.000 students around the world. Laureate Internation Universities students are part of an internation,
academic communicty that spans 21 countries and more 100 campuses throught North America, Latin America, Europe and
Asia. Laurate International Universities offer more than 130 career-focuses, undergraduate, master’s and doctoral degree
programs in fields including architecture, art, business, culinary arts, desgin, education, engineering, health sciences,
hospitality, information technology, law and medicine.
Laureate Hospitality Education, is a unique and global group of instituions that provides hospitality, tourism, event, sport and
entertainement management education to students from over 100 countries.It is comprised of 8 premium and leading
institutions in 5 countries and 4 continents, thurs offering the industry an amazing pool of taltents. Schools include Glion
Institute of Higher Education, Les Roches International School of Hotel Management and Les Roches-Gruyère University of
Applied Sciences in Switzerland, Les Roches International School of Hotel Management in Marbella, Spain, Les Roches Jin
Jiang International Hotel Management College in Shanghai, Chine, Kendall College in Chicago, USA, Blue Mountains
International Hotel Managemente School and Australian International Hotel School in Australia.
In 2004, Les Roches Marbella was the first school in Spain to receive institutional accreditation (CTCI – Commission on
Technical & Career Institution) from the New England Association of Schools and Colleges (NEASC) in the U.S.A. which is
one of the six regional accreditation associations for quality assurance recognized by the U.S.A. Department of Education.
Since 2005, Les Roches Marbella offers a Bachelor in Business Administration (Hospitality) Degree (UEM - Universidad
Europea de Madrid’s own degree program), a European qualification.
In 2007, Les Roches Marbella was awarded Quality Certification in Management Systems UNE/EN/ISO 9001:2000 by the
European Quality Assurance (EQA) for complying with international quality standards. EQA is an international certification
body accredited by the Entidad Nacional de Acreditación (ENAC) and the United Kingdom Accreditation Service (UKAS).
In 2009, Les Roches Marbella was awarded Environmental Certification in Management Systems UNE/EN/ISO 14001:2004 by
the European Quality Assurance (EQA) for complying with international quality standards. EQA is an international certification
body accredited by the Entidad Nacional de Acreditación (ENAC) and the United Kingdom Accreditation Service (UKAS).
In 2009, Les Roches Marbella opened a 170 seats modern auditorium equiped with the latest technologies.
In 2010, Industry Recognition: Industry hiring managers ranked Les Roches Marbella as the number 1 hospitality management
school in Spain for an international career (TNS, Survey – September 2010) and among the top in the world
In 2010, Les Roches Marbella has been awarded with the X Prize to Andalusian Excellence, granted by the Junta de
Andalusia, Spanish regional Government. Les Roches Marbella has achieved this prize under the category «Socially
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Responsible Management» for the development of practices of social responsibility, the continuity and evolution of its
certifications in quality and environmental management systems and social responsibility, as well as for its active strategic
policies in different initiatives related to its adhesion to the United Nations Global Compact Policy and to the implementation of
its Code of Ethics.
This award represents a new step towards excellence for Les Roches Marbella as it continues to improve its quality
management processes. For further information , please visit www.iat.es (only available in Spanish).
Since 2011, Les Roches Marbella International School of Hotel Management, as an official branch campus of Les Roches, is
accredited by the New England Associations of Schools and Colleges, Inc. through its Commission on Institutions of Higher
Education (University level).
In 2011 Les Roches Marbella was awarded Corporate Social Responsibility Certification in Management Systems SGE-21 by
Forética and Bureau Veritas for complying with international ethical and social responsibility standards.
In 2012 A new specialization in Entrepreneurship & Small, Medium Enterprise (SME) Management, is added to the BBA
(Hospitality) program.
In 2012 Les Roches Marbella maintains Quality Certification in Management Systems UNE/EN/ISO 9001:2008 and Quality
Certification in Environmental Management Systems UNE/EN/ISO 14001:2000 by Buereau Beritas, and Corporate Social
Responsibility Certification in Management Systems SGE-21 by Forética and Buereau Veritas.
In 2013 Industry Recognition: Industry hiring managers rank again Les Roches Marbella again as the number 1 hospitality
management school in Spain for an international career (TNS, Survey –2013) and among the top in the world
In 2013 Les Roches brand once again ranked among the top hospitality management schools worldwide. In a global survey of
5-star hotel hiring managers, Les Roches brand was ranked number 3 among all international hospitality management schools
for an international career. Statistically, three institutes occupy this ranking position (TNS, Global Survey –2013)
In 2014 A new specialization in Strategic Human Resources Management is added to the BBA in International Hotel
Management program.
In 2014 Les Roches Marbella renewed its Corporate Social Responsibility Certification in Management Systems SGE-21 by
Forética and Bureau Veritas.
In February 2015 Les Roches Marbella becomes the first educational institution in the world to offer the new Illustrated edition
of Universal Declaration of Human Rights to its students on campus.
In 2015 a new Postgraduate program in Marketing Management for Luxury Tourism is launched with start in April 2016.
Today
Today Les Roches is the only hospitality management school to offer the quality of Swiss hotel management school methods
with American university accreditation, through a global platform for hospitality education. With campuses in Switzerland
(Bluche), Spain (Marbella) and China (Shanghai), Les Roches opens the doors for endless opportunities to study, travel and
network in the global hospitality industry.
Les Roches Marbella offers a Diploma in Hotel Management, a Bachelor of Business Administration in International Hotel
Management with specializations in Strategic Human Resources Management, Entrepreneurship and SME Management,
Event Management and Resort Management, a Postgraduate Diploma in Marketing Management for Luxury Toursim and a
Postgraduate Intensive Diploma in International Hotel Management.
3.
GENERAL PURPOSES
Les Roches Marbella is a co-educational school offering higher education programs. As an official Branch campus of Les
Roches, is accredited by the New England Association of Schools and Colleges, Inc., through its Commission on Higher
Education. Les Roches provides instruction in English to students regardles of origin, sex, religion or creed who have
successfully completed a full secondary school program (for the undergraduate programs) and or university/degree or diploma
(for the postgraduate programs).
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We expose our students to a broad range of courses covering the inter-related areas of the hospitality industry, by means of
theoretical and practical work within the School and by regular periods of internship in recognized hotels, restaurants or
related institutions. Students’ intellectual abilities are further developed through the general education component of the
undergraduate programs.
We develop students’ abilities to initiate and manage change by confronting them with contemporary issues and challenges
that the industry faces today. The international environment at the School promotes awareness and understanding of national
and cultural differences and encourages students to work together in a team to improve inter-personal skills. Graduates of Les
Roches may therefore embark upon their careers with confidence, armed with knowledge, basic experience and inter-personal
skills which allow them to successfully face career challenges.
Currently, with an international faculty and an attractive, up-to-date and well equipped campus, Les Roches Marbella offers its
students an internationally recognized comprehensive education. During their program, students gather all the theoretical and
practical knowledge necessary to excel in their profession and will enter the labor market with confidence and experience,
which are highly praised by the hospitality industry.
4.
A.
MISSION AND VALUES
Laureate Hospitality Education System Mission
Through its schools and campuses the mission of Laureate Hospitality Education is to support the education of an
international student body committed to leadership positions in service industries, such as hospitality, tourism, sports
management, and business management. Our vision is that our graduates will embody the values of rigor in their work, a
strong team spirit, flexibility in problem solving, dedication to service, a global perspective, and respect for other cultures. Our
programs will provide students with a deep understanding of the principles of leadership in the workplace and in daily life and
practical opportunities to develop and demonstrate leadership skills.
We realize this vision in our undergraduate programs by providing close faculty-student interaction in a craft-based learning
environment. This environment gives 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 graduate programs
similarly balance theory with practice to meet the individualized needs of professionals.
Honoring and building on the strong reputations, traditions, and histories of the schools within the system, Laureate Hospitality
Education, undertakes to provide the system services and support that enable its schools to:









Educate students in purposefully designed learning environments
Offer and develop programs responsive to the needs of the market in service industries
Design programs that reflect international standards of quality
Enroll 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 communication, 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.
B.
Les Roches Overarching Mission
Les Roches International School of Hotel Management prepares students committed to an international career in the
hospitality and service industry for success. Its model hospitality education programs balance theory with practice,
independent learning with strong faculty support and mentorship, providing a solid foundation for lifelong learning. Guided by
its mission, Les Roches ensures that students acquire personal and professional skills for immediate employment and
progression into leadership positions in the industry. Through its global network of campuses and educational sites, the Les
Roches model of education consistently complies with high academic standards and integrated resources to grant accessibility
to hospitality education throughout the world.
Les Roches International School of Hotel Management prepares students committed to an international career in the
hospitality and service industry for success. Its model hospitality education programs balance theory with practice,
independent learning with strong faculty support and mentorship, providing a foundation for lifelong learning. Guided by its
mission, Les Roches ensures that students acquire personal and professional skills for immediate employment and
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progression into leadership positions in the industry. Through it global network of campuses and educational sites, the Les
Roches model of education consistently complies with high academic standards and integrated resources to grant accessibility
to hospitality education throughout the world.
VISION
 To be a leader in Hospitality Management Education.

To be the educational partner of choice for the international hospitality industry.

To be continued being a progressive, innovative and successful educational institution.
VALUES
 To practice and teach the Swiss work ethos

To demonstrate understanding and respect for cultural differences
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To develop leadership, teamwork and entrepreneurship

To foster a global perspective

To act with integrity

To engage with industry and educational partners

To act responsibly in the development of a sustainable environment
C. General Education Program Mission
The general education program embodies Les Roches’ vision of an educated hospitality graduate. Graduates will understand
the world they live in and seek to contribute to society; they will appreciate the humanities and the arts and develop their
awareness of how science aids our understanding of our lives and our environment. General education at Les Roches
includes not only specific general education courses, but also a set of common skills embedded in courses throughout the
curriculum and in internships and experiences gained in the implicit curriculum in campus events and activities. Providing
knowledge, skills, experiences, and understanding, the general education program offers an educational foundation that
assists graduates to reach senior positions in the hospitality sector.
The mission is to broaden students’ understanding of the arts, sciences, and social sciences and to 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.
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5. AFFILIATION, ACCREDITATION, RECOGNITION & MEMBERSHIPS
Les Roches Marbella has numerous accreditations and professional memberships in various organizations worldwide,
signifying its determination to maintain the highest possible educational standards.
A.
New England Association of Schools & Colleges
Les Roches Marbella International School of Hotel Management, as an official Branch campus of Les Roches,is accredited by
the New England Association of Schools and Colleges, Inc., through its Commission on Higher Education
B.
Industry Memberships
The school, its administration, and Faculty are members of a number of Institutions and National and International
Associations:
C.

Council on Hotel Restaurant and Institutional Education - CHRIE - (USA) and EUROCHRIE (Europe)

Association of Directors of Hotel Schools (EUHOFA)

World Association for Hospitality and Tourism Training (AMFORHT / WAHTT)

Asociación Española de Directores de Hotel (AEDH)

Asociación de Empresarios Hoteleros de la Costa del Sol (AEHCOS)

International Hotel & Restaurant Association (IHRA)

International Association of Hospitality Management Schools (IAHMS)

The Leading Hotel Schools in Europe (EURHODIP)

European Council on International Schools (ECIS)

Centro de Iniciativas Turísticas de Marbella (CIT Marbella)

Conferderación Española de Hoteles y Alojamientos Turísticos (CEHAT)

Member of diverse Chambers of Commerce

Council of International School (CIS)
Other Recognitions
Quality and Environmental Policy
Quality Assurance: 2007-2018 - Les Roches Marbella has been awarded Quality Certification in Management Systems
UNE/EN/ISO 9001:2008 by Bureau Veritas for complying with international quality standards.
Environmental Assurance: 2009-2018 - Les Roches Marbella was awarded Environmental Certification in Management
Systems UNE/EN/ISO 14001:2004 by SGS for complying with international environmental standards.
Corporate Social Responsibility - In 2011 Les Roches Marbella was awarded Corporate Social Responsibility Certification in
Management Systems SGE-21 by Forética and Bureau Veritas for complying with international ethical and social responsibility
standards. The certification was awarded to Les Roches Marbella again in July 2014.
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ENTRY QUALIFICATIONS
BBA/HOTEL MANAGEMENT DIPLOMA- ADMISSION REQUIREMENTS
1. Normally 18 years old and above. Students can be under that age provided they are 18 years old by the time they start their
first internship.
2. A completed application form with all pertinent attachments and a non-refundable application fee of 250 €.
3. A copy of your High School Diploma or equivalent. Students must have completed a full higher secondary education (IB, A
Levels, 2º Bachillerato, Abitur, Baccalaureate, Maturité, Gymnasium, or High School Diploma), supported by complete
information on the school, including school transcript and/or certificate of public examination (including an explanatory note of
the grading system).
4. Pre-Study Plan (brief essay stating the reasons why students choose to study Hospitality Management at Les Roches
Marbella). Post Study Plan stating their future professional goals after graduating, duly signed and dated.
5. If English is not their mother tongue or if they have not studied at least 3 years in an English speaking school, enclose one
of the following:
5.1. TOEFL: minimum score of 500 points for the paper based test or 61 for the internet based test. 5.2. Cambridge
First Certificate: grade.
5.2. Cambridge First Certificate: grade C.
5.3. I.E.L.T.S. Students must apply to take the Academic Module examination and obtain a minimum of 5.0 in each
discipline and gain at least an overall band of 5.0.
All English certificates must have been issued in the last 12 months prior to admission. If on application, your official
English test results are not available, applicants will be required to take the Les Roches Marbella English entrance
exam, and provide your official English results thereafter.
For the Bachelor Degree with Intensive English, the English requirements are:
5.1. TOEFL: minimum score of 400 points for the paper based test or 32 for the internet based test.
5.2. Cambridge First Certificate: PET.
6. A valid medical certificate.
7. A compatibility assessment interview.
B.
BACHELOR OF BUSINESS ADMINISTRATION COMPLETION (BBA) – DIRECT ENTRY REQUIREMENTS
ADMISSION
In addition to the above admission requirements, direct entry candidates must meet the following entry requirements:
1. Students must hold one of the following:
1.1. Hotel Management Diploma.
1.2. Diploma of a Hotel Management School or other recognized diploma with a minimum of 2.5 year program
accepted by Les Roches Marbella.
1.3. Senior year status (completion of 3 years of university studies) in a hospitality or tourism program with 80
transferable USA credits or 180 ECTS and corresponding internship experience.
1.4. Applications from students wishing to transfer from other programs or other Hotel Schools will be considered.
Appropriate entry level will be determined according to their qualifications; therefore, candidates are required to
submit an official program outline and transcripts of previous studies.
2. Copies of work experience certificates in the hotel industry if applicable.
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3. If English is not their mother tongue or if they have not studied the last 3 years in an English-taught school, enclose one of
the following:
3.1. TOEFL: minimum score of 550 points for the paper based test or 79-80 for the internet based test.*
3.2. Cambridge First Certificate: grade B.
3.3. I.E.L.T.S. Students must apply to take the Academic Modules examination and obtain a minimum overall band of
5.5 and minimum of 5.5 for each part.
C.
POSTGRADUATE INTENSIVE DIPLOMA IN INTERNATIONAL HOTEL MANAGEMENT // 1 YEAR
2. Must hold a Bachelor´s Degree or Diploma (preferably in the areas of Tourism, Business Administration, Economics),
though other areas also considered, supported by the university transcripts and copy of university degree obtained.
Applications from non-degree candidates with a minimum of 3 years industry experience will be evaluated on an
individual basis.
3. A reference letter of a professional or academic nature, duly signed and dated.
4. If English is not their mother tongue or if they have not studied the last 3 years in an English speaking school/university,
enclose one of the following:
4.2. Cambridge First Certificate: grade C.
5. Pre-Study Plan (brief essay stating the reasons why students choose to study Hospitality Management at Les Roches
Marbella). Post Study Plan stating their future professional goals after graduating, duly signed and dated.
Note: Candidates with no university degree will obtain a Professional Diploma in Hospitality Management.
D.
POSTGRADUATE DIPLOMA IN MARKETING MANAGEMENT FOR LUXURY TOURISM// 1 YEAR
2. Must hold a Bachelor´s Degree or Diploma (preferably in the areas of Tourism, Business Administration, Economics),
though other areas also considered, supported by the university transcripts and copy of university degree obtained.
Applications from non-degree candidates with a minimum of 3 years industry experience will be evaluated on an individual
basis.
3. A reference letter of a professional or academic nature, duly signed and dated.
4. If English is not their mother tongue or if they have not studied the last 3 years in an English speaking school/university,
enclose one of the following:
4.2. Cambridge First Certificate: grade.
15
Les Roches Marbella
ACADEMIC CATALOG
2016
5. Pre-Study Plan (brief essay stating the reasons why students choose to study Marketing Management for luxury tourism at
Les Roches Marbella). Post Study Plan stating their future professional goals after graduating, duly signed and dated.
Note: Candidates with no university degree will obtain a Professional Diploma in Marketing Management for Luxury Tourism.
16
Les Roches Marbella
8.
ACADEMIC CATALOG
2016
CALENDAR 2016
Bachelor in Business Administration (Hospitality) Degree (3,5 years)
New Students — BBA Semester 1 /
Intensive English Language & Service Programme (BBA 1A / BBA 1B)
Semester
Registration
2016/1
Thur 14 / Fri 15 January
Sat 16 January
Sat 4 June
Mid-term Break
st
Sun 27 March
th
2016/1
Start Date
th
th
Mon 21 March
th
th
End Date
th
th
th
2016/2
Fri 5 August
Sat 6 August
Sat 10 December
2016/2
Mid-term Break
Mon 10th October
Sun 16th October
th
2016/October
th
Mon 17 October
2016/October
Tue 18 October
th
Mid-term Break
Mon 12 December
Sun 19th March 2017
th
Sun 8 January 2017
Returning Students and Direct Entry — BBA Semester 2 & 4
Semester
Registration
Start Date
End Date
2016/1
Thur 14 / Fri 15 January
Mon 18 January
th
Sat 4 June
Mid-term Break
st
Sun 27th March
th
2016/1
th
st
2016/2
Thur 21 / Fri 22
2016/2
nd
Mon 21 March
th
July
Mon 25 July
th
Mid-term Break
Mon 10 October
th
th
Sat 10 December
Sun 16th October
Returning Students and Direct Entry — BBA Semester 6 & 7
Semester
Registration
Start Date
End Date
BBA 7 2016/1
Mon 1st February
Tue 2nd February
Sat 4th June
BBA 6 2016/1
Mon 8th February
Tue 9th February
Sun 29th May
2016/1
Mid-term Break
Mon 21 March
st
Sun 27 March
BBA 7 2016/2
Mon 8th August
Tue 9th August
Sat 10th December
BBA 6 2016/2
Tus 16th August
Wed 17th August
Sat 3rd December
2016/2
th
Mid-term Break
Mon 10 October
th
Sun 16th October
Returning Students — GBBA Semester 3
Semester
Registration
Start Date
End Date
2016/1
Fri 5th February
Mon 8th February
Sat 4th June
2016/1
Mid-term Break
Mon 21st March
Sun 27th March
2016/2
Thur 21 / Fri 22 July
st
2016/2
nd
th
Mon 25 July
th
Mid-term Break
Mon 10 October
th
Sat 10 December
Sun 16th October
Postgraduate Intensive Diploma in International Hotel Management (1 Year)
Semester
Registration
Start Date
End Date
2016/1
Thur 14th / Fri 15th January
Sat 16th January
Sat 4th June
2016/1
Mid-term Break
Mon 21st March
Sun 27th March
st
2016/2
Thur 21 / Fri 22
2016/2
nd
th
July
Mon 25 July
th
Mid-term Break
2016/April
2016/April
2016/October
2016/October
Mon 10 October
th
th
Mon 18 April
Tues 19 April
th
Mid-term Break
Mon 13 June
th
th
Mon 17 October
Tue 18 October
th
Mid-term Break
Mon 12 December
Sat 10th December
Sun 16th October
Sat 8th October
Sun 17th July
Sat 25th March 2017
th
Sun 8 January 2017
Postgraduate Diploma in Marketing Management for Luxury Tourism (1 Year)
Semester
Registration
Start Date
End Date
2016-April
Mon. 18th April 2016
Tus 19th April 2016
Sat 8th Oct 2016
2016-April
Mid-term Break
Mon 13th Jun 2016
Sun 17th July 2016
17
Les Roches Marbella
8.
ACADEMIC CATALOG
2016
INFORMATION TECHNOLOGY EQUIPMENT POLICY
Students joining Les Roches, International School of Hotel Management will need to have individual access to our intranet.
Website, which hosts student information, including support and teaching documents and other learning resources. Students
will also requireaccess to the internet which is vital for access to online library resources, email and project research.
All students have to bring a laptop that MUST meet the School’s specifications as follows:
8.1. Software Specification
Windows:

Windows Vista/7/8/10 Operating System English version (Windows 7 without using language’s packages). Only Genuine
Software Licenses are accepted

For Windows machines, Microsoft Office or 365 All versions (preferably Office Pro 2010 to 2013
Apple:

MacBook machines are supported only if Microsoft Windows has been installed using Boot Camp. You can find more
details on https://support.apple.com/en-us/HT201468
All:

Internet browser (Internet Explorer, Mozilla Firefox, Google Chrome, Safari, etc.)

Updated plugins (Java, Flash, Shockwave, etc.)

Professional and updated Multi-Layered Anti-Virus protection (Kaspersky Anti-Virus, McAfee AntiVirus Plus, Norton
Security, Bitdefender Total Security, etc.)
IMPORTANT: Les Roches does NOT provide any paid software (Windows, Office, etc).
Free of charge, IT Help Desk offers BASIC and LIMITED support to non-school machines.
8.2. Harware Specification:

Any Mid-range processor with PassMark score higher than 1.200 points. You may check it on www.cpubenchmark.net.
School’s recommendation is Intel i5 Processor (or superior)

4 GB RAM

100GB HDD space available

Wi-Fi 802.11 g, n (2.4, 5 GHz)
8.3. I.T. Support
It should be noted that Les Roches does not offer any hardware support for student’s laptops not purchased through the
school. Theresponsibility of hardware maintenance, purchase of all Software, upgrades and support rests with the student.
Les Roches can provide students with a list of local suppliers who offer these services.
Latest update of this document available on http://www.lesroches.es/en/admissions/admissions/admissions-requirements
(admission requirements section) or on http://laptop.lesroches.es.
18
Les Roches Marbella
9.
ACADEMIC CATALOG
2016
FEES AND FINANCIAL AID
To maintain the standards expected from Les Roches, the fees are reviewed each year in August. Fees are not included in
this document; however, they are available separately and can be sent with the application form and other
appropriate documents.
Non-payment of fees at the appropriate time may result in expulsion from classes and ultimately from the school.
Les Roches buys textbooks for students who are then charged to them. These textbooks must be taken by students, they are
not optional.
Financial aid for enrolled students
Financial aid is considered within the limits of the funds available to help enrolled students whose financial situation has
dramatically changed in a way that could not be anticipated upon enrolment. It is a last resort that should be sought only after
all other possible financial aid options are deemed impossible, and documentation to support the request is required. Financial
aid is awarded against tuition fees only (excluding other fees) on a semester-by-semester basis. Since the financial aid fund is
limited, academic status, attendance and disciplinary procedures are taken into consideration for prioritizing requests.
Requests to Les Roches for financial aid (that are documented and accompanied by tax return forms of the sponsor as well as
comprehensive arguments as to why assistance should be given) should be made to [email protected] .
Applications for returning students should be submitted by 1st May or 1st November of each year to the Students Services
Department who will liaise with the General Manager. They will take a decision based on the documentation received and the
current academic standing of the student. The General Manager approves the final decision in writing.
Financial aid for prospective students
Because Les Roches has an extremely limited budget, very little financial aid is granted to new students. Returning students
who believe their personal circumstances are so exceptional that they might warrant consideration for financial aid should
contact the Student Services Department for information about application and documentation requirements.
10.
ACADEMIC PROGRAMS
A. DIPLOMA IN HOTEL MANAGEMENT // 3 YEARS
The Hotel Management Program is a three-year program combining theoretical and practical classes at school as well as
professional internship in the hospitality industry.
The Diploma in Hotel Management may be earned after completing the three-year program. It consists of a total of six
semesters. Based upon the firm conviction that theoretical and practical knowledge and industry experience have to grow in
harmony, the program divides the student’s schedule equally between these two facets: three academic and practical
semesters at the School rotating with three semesters in the hospitality industry (internship). The internship period of six
months (4 months in a seasonal resort where the contract only permits and prior agreement of CDIP) in Spain or overseas is
regulated by a formal, legal and financial contract. Les Roches Career Development and Industrial Placement Office assists
students in all aspects by helping them to secure adequate positions, by visiting them and by checking on their progress. The
final evaluation of the internship is an integral part of the year’s results.
A.1. Program Objectives
The aim of the Diploma in Hotel Management is to prepare students to confidently enter the hospitality industry. The program
educates students in craft-based learning environments to acquire the appropriate operational and supervisory skills,
knowledge and attitudes for their personal and professional goals. Alternatively students can progress to further studies.
19
Les Roches Marbella
ACADEMIC CATALOG
2016
Learning outcomes
By the end of the program students will be able to:
1.
2.
3.
4.
5.
perform effectively in a variety of hospitality operational settings
demonstrate an understanding of the economic significance of the global hospitality industry
demonstrate understanding and awareness of managerial competencies relevant to a professional context
employ common skills enhancing their effectiveness in a personal and professional context
demonstrate understanding and awareness of the cross-cultural, moral and ethical issues in the management of
hospitality organizations
A.2. Program Content
Semester 1:
BBA 1
Course No.
Course Name
Credits
FBS 1101
SCI 1162
FBS 1102
FBS 1103
RDM 1128
TRM 1186
GEN 1192
Service Techniques – Craft-based Learning
Cleaning Science and Stewarding
Principles of Bar and Beverage Operations
Service Concepts
Rooms Division Operations
Introduction to the World of Hospitality
Mathematics & Applied IT
3
1.5
3
3
3
3
3
6 credits from the following as required:
GEN 1133
GEN 1134
GEN 1135
GEN 1146/49/52
GEN 1147/50/53
Effective Writing
Professional English
Academic English
French 1, German 1 or Spanish 1
3
3
3
3
3
Total credits:
Semester 2:
25.5
BBA 2
Course No.
Course Name
Credits
CUL 2116
CUL 2119
CUL 2122
FIN 2172
RDM 2129
GEN 2112
GEN 2177
Culinary Arts – Craft-based Learning
Pastry and Bakery Operations – Craft-based Learning
Culinary Concepts
Hospitality Financial Accounting and Control
Rooms Division Administration
Scientific Principles of Human Nutrition and Food
Introduction to Psychology
3
1.5
3
3
3
3
3
GEN 2135
Advanced Writing Skills
GEN 2134
Effective Communication
3
3
GEN 2147/50/53
GEN 2148/51/54
3
3
Total credits: 25.5
Semester 3:
INT1108
BBA 3
Internship
3
20
Les Roches Marbella
Semester 4:
Course No.
ACADEMIC CATALOG
2016
BBA 4
Course Name
RDM 3130
FBM 3196
RDM 3131
FIN 3173
HRM 3176
MKT 3182
GEN 3199
Credits
Rooms Division Management
Food and Beverage Management
Facilities Management
Hospitality Managerial Accounting
Hospitality Human Resources
Hospitality Marketing
Economics
3
3
3
3
3
3
3
GEN 3148/51/ 56
GEN 3158/49
Spanish 4 or French 4
GEN 3145/60/53/52
French 1, German 1, Spanish 1 or Mandarin 1
3
3
3
Total credits:
Semester 5:
BBA 5
INT 2109
Semester 6:
INT 3110
24
Internship
3
Diploma Validation Internship
2
BBA 6
Total credits for Diploma: 83
21
Les Roches Marbella
ACADEMIC CATALOG
2016
B. BACHELOR OF BUSINESS ADMINISTRATION (HONS) IN INTERNATIONAL HOTEL MANAGEMENT //
3.5 YEARS
The Bachelor of Business Administration in International Hotel Management is a 7-semester, full-time, degree program, open
to students who successfully meet the admission requirements.
The final 2 semesters of study develop strategic and management skills that are both relevant to the industrial setting in which
students are destined to work and are a prerequisite for possible postgraduate studies at a later date. There are 121 credits or
124 credits for honors degree in the full 3.5 year program. Four separate specializations / awards are offered to students to
allow them to develop areas of special interest.
B.1. Program Objectives
The aim of the BBA program is to prepare students for a range of operational and management careers in the International
Tourism and Hospitality Industry. Building on their operational skills and knowledge the program further develops generic
management theories and competencies using a range of teaching and learning processes.
Learning outcomes
By the end of the program the students will be able to:
1. Be autonomous learners working towards realizing their personal and professional potential.
2. Appraise confidently and challenge the central theories and concepts within the academic field of Business Management
and International Hospitality.
3. Identify and critically evaluate current trends and issues within the International Hospitality Industry and have the ability to
reflect on its academic progress and professional development.
4. Integrate and evaluate issues encountered within the General Education program.
5. Use effectively the full range of common skills developed during the program.
B.2. Program Content
Semester 1:
BBA 1
Course No.
Course Name
Credits
FBS1101
SCI 1162
FBS 1102
FBS 1103
RDM 1128
TRM 1186
GEN 1192
Service Techniques – Craft-based Learning
Service Concepts
3
1.5
3
3
3
3
3
GEN 1133
GEN 1134
GEN 1135
GEN 1146/49/52
GEN 1147/50/53
Effective Writing
Academic English
3
3
3
3
3
Total credits:
22
25.5
Les Roches Marbella
Semester 2:
ACADEMIC CATALOG
2016
BBA 2
Course No.
Course Name
Credits
CUL 2116
CUL 2119
CUL 2122
FIN 2172
RDM 2129
GEN 2112
GEN 2177
Culinary Concepts
Hospitality Financial Accounting and Control
3
1.5
3
3
3
3
3
GEN 2135
GEN 2134
3
3
GEN 2147/50/53
GEN 2148/51/54
3
3
Total credits: 25.5
Semester 3:
INT1108
Semester 4:
BBA 3
Internship
3
BBA 4
Course No.
Course Name
RDM 3130
FBM 3196
RDM 3131
FIN 3173
HRM 3176
MKT 3182
GEN 3199
Economics
Credits
3
3
3
3
3
3
3
GEN 3148/51/56
GEN 3158/49
Spanish 4 or French 4
GEN 3145/60/53/52
French 1, German 1, Spanish 1 or Mandarin 1
3
3
3
Total credits:
Semester 5:
INT 2109
Semester 6:
24
BBA 5
Internship
3
BBA 6
INTERNATIONAL HOTEL MANAGEMENT (ALL SPECIALIZATIONS)
Course No.
Course Name
Credits
MKT 4186
FIN 4176
HRM 4179
GEN 4107
GEN 4168
GEN 4176
International Strategic Marketing
Financial Management
Leadership and Human Resource Management
Research Methods
Quantitative Techniques
Organizational Behavior
23
3
3
3
3
3
3
Les Roches Marbella
ACADEMIC CATALOG
2016
1 course from the following as required:
GEN 4146
Looking to the Future: Sustainability and Social Responsibility
GEN 4109
Principles of Sociology
ONL 4112
Fundamentals of Photographic Arts
ONL 4210
Modern Popular Culture
3
3
3
3
Total credits:
Semester 7:
21
BBA 7
INTERNATIONAL HOTEL MANAGEMENT WITH EVENT MANAGEMENT
Course No.
Course Name
Credits
MM 4195
RDM 4134
TRM 4192
TRM 4193
RDM 4148
Modeling for Management
Revenue and Pricing Management
Introduction to Event Management
Convention and Trade Fair Planning
Protocol and Event Management / Protocol and Etiquette
3
3
3
3
3
2 courses from the following as required:
GEN 4137
Personal Professional Development
GEN 4147
Introduction to Social Media and Communication
ONL 4208
Analyzing Contemporary Scientific Controversies
ONL 4213
Ethics
DIS 4109
3
3
3
3
Total credits:
21
Total credits for ordinary BBA degree:
42
Dissertation (compulsory for honors degree)
6
Total credits for honors degree:
45
Note: Students doing their dissertation have to drop a BBA 7 Gen Ed course.
INTERNATIONAL HOTEL MANAGEMENT WITH RESORT MANAGEMENT
Course No.
Course Name
MM 4195
RDM 4134
TRM 4190
TRM 4191
TRM 4189
Spa and Wellness Resort Hotels
Resort Development and Management
Introduction to Golf Club Management
Credits
3
3
3
3
3
GEN 4137
GEN 4147
ONL 4208
ONL 4213
Ethics
DIS 4109
3
3
3
3
Total credits:
21
42
6
Note: Students doing their dissertation have to drop a BBA7 Gen Ed course.
24
45
Les Roches Marbella
ACADEMIC CATALOG
2016
INTERNATIONAL HOTEL MANAGEMENT WITH ENTREPRENEURSHIP & SME MANAGEMENT
Course No.
Course Name
MM 4195
RDM 4134
TRM 4187
RDM 4146
RDM 4147
GEN 4145
Tourism Studies
SME Business Planning
SME Management
Personal Effectiveness & Creativity
Credits
3
3
3
3
3
3
1 course from the following as required:
GEN 4147
ONL 4208
ONL 4213
Ethics
DIS 4109
3
3
3
Total credits:
21
42
6
45
INTERNATIONAL HOTEL MANAGEMENT WITH STRATEGIC HUMAN RESOURCES MANAGEMENT
Course No.
MM 4195
RDM 4134
HRM 4180
HRM 4178
HRM 4176
Course Name
Credits
Integrating the Organization and People
People Management Tools: HR 2.0
Talent and Leader Management
3
3
3
3
3
GEN 4137
GEN 4147
ONL 4208
ONL 4213
Ethics
DIS 4109
3
3
3
3
Total credits:
21
42
6
25
45
Les Roches Marbella
ACADEMIC CATALOG
2016
C. BACHELOR OF BUSINESS ADMINISTRATION IN GLOBAL HOSPITALITY MANAGEMENT
C.1. Program Objectives
The aim of the BBA Global Hospitality Management program is to prepare students for management and leadership careers in the
global Hospitality Industry. Studying and living a multicultural experience, the program develops a global holistic perspective
fostering competencies and skills required for an international career.
Learning outcomes
By the end of the program the students will be able to:
1. Be autonomous learners working towards realizing their personal and professional potential.
2. Appraise confidently and challenge the central theories and concepts within the academic field of Business Management and
Global Hospitality.
3. Understand and apply different cultural working practices to develop and lead global teams effectively
4. Identify and critically evaluate cross cultural issues in the global business environment.
5. Demonstrate the requisite skills and attitudes for a successful career in a multicultural environment.
6. Be intellectually mobile to be ready for leadership in an industry that demands flexibility.
C.2. Program Content
Semester 1 (Les Roches, Switzerland):
Course No. Course Name Credits
FIN G172
Purchasing and Control
RDM G128
SCI G162
Cleaning Science and Food Hygiene
TRM G186
Introduction to International Hospitality Business
GEN G111
Cultural Diversity
GEN G133
Effective Writing or
GEN G134
Professional English or
GEN G135
Academic Writing
GEN G146/ G253/ G152
French 1, Spanish 1 or Mandarin 1
GEN G192
Mathematics and Applied IT
Total credits:
3
3
3
3
3
3
3
3
3
3
24
Total credits:
3
3
3
3
3
3
3
3
3
24
Semester 2 (Les Roches, China):
FBS G201
Craft-based Learning Service
FBS G202
Principles of Bar and Beverage
FBS G203
Service Concepts
RDM G230
GEN G208
Asian Studies
GEN G212
Human Nutrition and Food
GEN G234
GEN G253/G152 Spanish 1 / Mandarin 1 or
GEN G257/ G254 Mandarin 2/ Spanish 2
Semester 3 (Les Roches, Spain):
CUL G316
Craft-based Learning Kitchen
CUL G319
Craft-based Learning Pastry
CUL G322
Culinary Concepts
FIN G373
International Accounting
MKT G382
GEN G341
Gastronomy of Spain
GEN G376
GEN G399
Economics
GEN G153/ G146
Spanish 1, French 1 or
GEN G254/ G247
Spanish 2, French 2 or
GEN G356
Spanish 3
3
1.5
3
3
3
3
3
3
3
3
3
Total credits:
26
25.5
Les Roches Marbella
ACADEMIC CATALOG
2016
Semester 4:
INT G409
Internship
3
FBM G596
MIS G594
Management Science
RDM G534
RDM G539
Corporate Events and Hospitality
GEN G507
Research Methods
GEN G543
Leading Multi National Teams
GEN G528
Anthropology of Tourism
GEN G568
3
3
3
3
3
3
3
3
24
Total credits:
Semester 6:
INT G610
Internship
3
Course No.
Course Name
DIS G709
Dissertation
FIN G776
International Finance
MKT G786
RDM G736
Business in Emerging Markets
RDM G738
Project and Contract Management
TRM G787
Sustainable Tourism
GEN G713
Politics and International Affairs
Total credits:
Total credits for BBA in Global Hospitality Management:
Credits
6
3
3
3
3
3
3
24
127.5
D. INTENSIVE ENGLISH LANGUAGE AND SERVICE PROGRAM (BBA 1A / BBA 1B)
This program prepares students who lack the formal English entry standards required for entry into the full Degree program at
Les Roches.
The two semesters focus on Intensive English learning in small groups and includes some aspects of Hospitality and Tourism.
D.1. Program Objectives
The aim of the Intensive English for Service program is to provide students with the relevant skills in English language,
comprehension, listening and speaking for entry to the undergraduate program. As well as studying the language, the students will
follow the Practical course in the first instance and thereafter the Academic course in the following semester. It also aims to introduce
students to hospitality and raise cultural awareness in preparation for their further studies at Les Roches.
Learning outcomes
By the end of the program, students will be able to:
1. Write papers with the necessary skills to achieve accuracy.
2. Express themselves orally with confidence.
3. Understand reading texts and recognize different approaches to writing.
4. Understand the general meaning and key information in spoken contexts.
5. Show an awareness of a variety of cultural perspectives.
27
Les Roches Marbella
ACADEMIC CATALOG
2016
D.2. Program Content
Semester 1:
Course No.
ENG E131
ENG E132
ENG E133
ENG E34
ENG E136
ENG E137
ENG E43
FBS 1101
FBS 1103
FBS 1102
SCI 1162
Course Name
English Skills 1
English for Hospitality
Listening & Speaking Skills
Reading & Writing Skills
Hospitality Projects
English for Academic Study
Tourism & Culture
Services Techniques – Craft-based learning
Service Concepts
Semester 2:
Course No.
RDM 1128
TRM 1186
GEN 1134
GEN 1135
GEN 1192
Course Name
Academic English
Mathematics and Applied IT
E. POSTGRADUATE INTENSIVE DIPLOMA IN INTERNATIONAL HOTEL MANAGEMENT // 1 YEAR
This program is designed for people who already have a university degree or diploma who wish to join the exciting
international hotel industry. The program is delivered entirely in English. Students are exposed to operational management
and strategic issues that hotel managers face today in order to provide them with the necessary skills and knowledge to make
informed decisions. Subject content within the academic semester consists of hotel and business management theory.
Integrated into the program is the operational management training in traditional Swiss culinary arts, as well as food and
beverage, for which Les Roches Marbella is well-known.
Program Objectives
The aim of the Postgraduate Program is to expose students with an intention of changing career, to operational management
issues and the range of strategic choices facing today’s hotel manager and to provide them with the necessary skills to make
informed decisions.
Learning outcomes
By the end of the program the student will be able to:

Allocate resources, implement process and evaluate outcomes for effective operations management.

Apply the requisite interpersonal skills, personal effectiveness and study skills as an autonomous learner.

Have a command of transfer skills and supervisory competencies as critical underpinning themes for personal and
professional development.

Implement a range of tactics and strategies for the efficient and effective deployment of human resources across
departments and sectors in the hospitality industry.

Delineate career options and career pathways for a range of entry level management positions across sectors in the
hotel suitable to their individual needs.
28
Les Roches Marbella
ACADEMIC CATALOG
2016
Program Content
Semester 1:
PGD International Hotel Management
Course No.
Course Name
Credits
CUL P123
CUL P125
FBS P102
FBM P113
MKT P184
FIN P174
HRM P179
RDM P128
RDM P129
FBM P112
POM P130
HRM P182
Professional Culinary Concepts
Food and Beverage Practical: Kitchen
Food and Beverage Practical: Service
Events Management in a Hotel Environment
Marketing for Hotels
Hospitality Accounting & Financial Mgmt. for Hotels
Talent Management in the Hotel Industry
Rooms Division: Operations & Property Mgt Systems
Design & Facilities Management in the Hotel Environment
Building Future Hotel Leaders: Developing Management Skills
3
1
1
3
3
3
3
3
3
4
3
3
Total credits:
Semester 2:
33
PGD International Hotel Management
Course No.
Course Name
Credits
INT P08
Internship
3
Total credits for PGD International Hotel Management
36
F. POSTGRADUATE DIPLOMA IN MARKETING MANAGEMENT FOR LUXURY TOURISM // 1 YEAR
Program description
This program has been designed to last a maximum of one year (including intraining of 3 months) combining both academic and
practical experiences. The program consists on 9 academic modules delivered in six months in campus. Following the in-campus
experience, the student must undertake an additional 3 months off-campus module, consisting on online activities requested by
lectures. The off-campus online activities may overlap, if decided to do so, with the intership, reducing the length of the program in 3
months. The internship period of 3 months in Spain or overseas is regulated by a formal, legal and financial contract. This intership
may be optional if relevant experience in the field is certified. Les Roches Career Development and Industrial Placement Office
assist students in all aspects by helping them to secure adequate positions. The final evaluation of internship is an integral part of the
program’s results.
Program Objective
The Postgraduate program in Marketing Management for luxury Tourism is designed to provide graduates, professionals and
directors with an expert perspective required for this global and dynamic luxury tourism environment. Understanding the impact of
new technologies and new trends becomes critical for effectively doing so but also understanding the new role of the top traveler
when deciding touristic destinations and experiences. Additionally, students will receive a well formed perspective of the luxury
market, delivered by top experts of the luxury industry, by learning the triggers and drivers that most impact this market on the up. In
order to lead marketing projects and strategies in the future, this program focuses on the specific knowledge and competences
aimed at luxury segments, exclusive services; premium products and reputable brands.
Learning outcomes
1.
2.
3.
4.
To demonstrate understanding of the luxury tourism industry.
To explore new marketing tools, trends and technologies effectively.
To be able to define a competent Marketing strategy for a luxury brand.
To demonstrate competence in researching relevant data and evaluating Marketing strategies.
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Program Content
Semester 1:
PGD Marketing Management for Luxury Tourism
Course No.
Course Name
Credits
MKT P185
MKT P186
MKT P187
MKT P188
MKT P189
MKT P190
MKT P191
MKT P192
MKT P193
Principles of Marketing
Introduction to Online Marketing
Advanced Online Marketing
Marketing Strategies
Marketing Research
Trends & Innovation
Introduction to Experiential Marketing
Advanced Experiential Marketing
Evaluating your Marketing Efforts
4
3
3
3
3
3
3
3
3
Total credits:
Semester 2:
28
PGD Marketing Management for Luxury Tourism
Course No.
Course Name
Credits
INT 1108
Internship
Off campus supervised case studies
3
6
Total credits for PGD Marketing Management for Luxury Tourism:
37
G. GENERAL EDUCATION
To broaden students’ understanding of the arts, sciences, social sciences, and to support the development of individual
common skills which will enable them to perform effectively in their future career and also function confidently as members of
contemporary society.
Program Objectives
This mission can be further expressed in these goals:






To provide an introduction to the arts and humanities, sciences, mathematics, and social sciences.
To foster individual development.
To develop cultural awareness and understanding.
To develop skill in critical thinking.
To foster understanding of the roles and responsibilities of citizenship in the global community.
To motivate and enable students to be lifelong learners, capable of adapting to the changing demands of work
and society.
By the end of the program, the student will be able to:









Use the English language fluently and accurately and communicate effectively.
Employ the skills of information literacy: conduct inquiries and research, reflect critically on the resulting information,
and use it appropriately.
Relate theory to practice.
Understand the principles, processes, and structures of science and apply scientific methodologies.
Demonstrate respect for contemporary cultures and languages other than one’s own.
Interpret contemporary issues in relation to their historical perspectives.
Respond critically to works in the arts and humanities.
Examine social and political issues within global perspectives.
Be aware of and reflect on personal development.
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ACADEMIC CATALOG
Program Content
Course number
Course name
Arts and Humanities
GEN 1134
GEN 1135
GEN 1133
GEN 1146/3145/G146
GEN 1149/3160
GEN 1153/3153/G153
GEN 3152
GEN 1146/2147/G247
GEN 1150/2150
GEN 1154/2154/G254
GEN 2147/3148
GEN 3149
GEN 2150/3151
GEN 2156/3156/G356
GEN 3158
GEN 2135
GEN 2134
GEN 4109
GEN 4147
Academic English
Effective Writing
French 1
German 1
Spanish 1
Mandarin 1
French 2
German 2
Spanish 2
French 3
French 4
German 3
Spanish 3
Spanish 4
Maths, Science and Technology
GEN 1192
GEN 2112
GEN 4168
Social Sciences
GEN 4176/G376
GEN 3199/G399
GEN 2177
GEN 4107
GEN 4109
GEN 4137
GEN 4145
GEN 4146
GEN G341
Economics
Research Methods
Personal Effectiveness and Creativity
Gastronomy of Spain
Professional Development
INT1108
INT 2109
INT 3110
INT P08
INT G409
INT G610
DIS 4109
Internship
Internship
Internship
Internship
Internship
Dissertation
Online
ONL 4208
ONL 4213
ONL 4112
ONL 4210
Ethics
31
2016
Les Roches Marbella
11.
ACADEMIC CATALOG
2016
COURSE DESCRIPTIONS
A. BACHELOR OF BUSINESS ADMINISTRATION (HONS) IN INTERNATIONAL HOTEL MANAGEMENT // 3.5
YEARS HOTEL MANAGEMENT DIPLOMA // 3 YEARS
CUL 2116
The course offers students foundation knowledge to prepare food using all major cooking methods and applying proper
hygiene, energy conservation and wastage prevention. Students will learn to appreciate quality and gain a significant
understanding of raw materials. The course is designed for students to work in teams or individually to produce quality food in
an effective and efficient way
CUL 2119
This course is designed to give students an understanding of the pastry and bakery operations within a four- or five-star hotel
operation. Students will learn to assemble ingredients according to recipes. They will understand the concept of being
attentive to the sights, sounds and smells of the pastry / bakery department. Specifically this course will develop the skill of
following established methods of preparation and measuring ingredients accurately.
CUL 2122
Culinary Concepts
This subject develops an understanding for specific culinary concepts as: Kitchen Concepts develops kitchen managerial skills,
incorporating kitchen design, outfitting, organization, and control. Kitchen and brigade organization is differentiated. Heating
and cooling are considered in choosing equipment options for various applications, and the chemistry of food is discussed with
reference to heating and cooling systems.
Convenience food systems are detailed. Safe and unsafe working environments are analyzed prior to the execution of a
kitchen design plan. Energy awareness and grey energy are discussed and demonstrated.
Menu Planning provides the bases needed for practical application in the industry. The study of menu planning incorporates
culinary knowledge, food science elements and cooking techniques. Information technology tools are introduced and practiced.
Knowledge and skills to effectively plan menus considering the constraints and variables in the food and beverage outlets
are developed.
FBM 3196
This course distinguishes restaurant and institutional catering from hotel food and beverage and analyses organizational, operational
and financial aspects of modern food and beverage operations.
The students discuss labour cost control systems and study feasibility studies on an introductory basis. Food and beverage
operating budgets are reviewed. The course places an emphasis on the banqueting and catering market.
FBS 1101
Craft-based Learning: Food and Beverages Service Techniques
Craft-based learning in food and beverage service techniques offers students foundation level skills knowledge. Students are
prepared to work effectively and efficiently in teams to provide timely and appropriate food and beverage service.
Demonstrations, simulations and practical activities performed by the student will familiarise them with aspects of modern and
classical service techniques.
FBS 1102
This course explains and examines the theoretical aspects of the bar/beverage operations. The students will gain a good
understanding of both alcoholic and non-alcoholic beverages by examining the history, people and culture of well-known
production regions.
FBS 1103
Service Concepts
This course covers theory relevant to service types and styles used in international hospitality operations. It examines analyses and
differentiates the nature of good service. The course will ensure that the students appreciate and are able to select the appropriate
service techniques and service styles.
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FIN 2172
Hospitality Financial Accounting & Control
FIN 3173
2016
Financial understanding is an essential element in a hospitality manager’s range of required skills. The student is introduced to the
basic accounting practices, concepts and branches and the production of financial statements within the Uniform System of
Accounts format is examined. As the student becomes familiar and comfortable with the income statement and the balance sheet,
various forms of analysis are introduced and practiced through exercise work. The control of acquisitions of the hospitality operation
is examined and the student becomes aware of hospitality inventory and cost control systems. Actual financial statements from
hospitality operations are introduced to the student and various forms of ratio analysis are applied as the student begins the process
of using these documents to assist in the business decision-making process.
This course proceeds from the understanding and analysis of financial statements developed during the third semester. The students
will explore the key areas of financial decision making, forecasting, and budget development and analysis. Fixed, variable and semivariable costs are differentiated, and revenue and cost responsibility are assigned. The effect that the behavior of costs has on
certain management decisions is discussed, as is the use of C-V-P and break even analysis. Budget preparation theories are
reviewed, and budgeting techniques at the property level are applied. Methods for judging variances between actual and budget
figures are considered. Issues relating to the importance of future cash flows are realized.
FIN 4176
Financial Management
In this course students will examine the role of accounting within businesses and examine their sources of finance for both
SMEs and PLCs. The students will identify the risks in the operations of the company, mainly risks relating to cash flow and
leverage and be able to explore the measures to reduce these risks. In addition the student will examine pricing, CVP and
costing in a marginal costing environment. Additionally, students will learn the main Capital Budgeting techniques. Students
will also explore the nature of working capital.
HRM 3176
HRM 4179
Leadership and Human Resource Management
MKT 3182
Hospitality Human Resources Management prepares the students to face the technical and operational challenges of their
respective roles as junior supervisors/managers irrespective of the specialist area. Key themes explored include recruitment,
interviewing techniques (selection, discipline, performance review) training and development, retention and motivation and improving
organizational performance.
Students will examine human resource functions from a global perspective in order to create a model work environment that meets
the needs of culturally diverse employees or employees whose culture is different from their own. Commitment and performance are
fostered by good human relations and leadership and all demand proper attention be given to human resource planning,
management and employee relations. Issues and challenges associated with managing an international organisation will
be explored.
This course offers a thorough grounding in Marketing Management. Starting from the idea that the purpose of marketing is to deliver
value to the consumer, the course begins with the examination of marketing as a strategic business function. We then progress
through an analysis of the business environment and how to determine products and services we might profitably offer our
customers. The middle part of the course deals with the three key concepts of segmentation, targeting and positioning. Next, we
explore the components of marketing mix. The final section of our course deals with branding and consumer buying behavior. All of
these concepts will be illustrated throughout the course with examples and case studies from the hospitality and tourism industry.
MKT 4186
The aim of this course is to enable students to understand, and put into practice, the strategic decision making process in a
complex international environment. The final outcome is to develop coherent strategies for a given hospitality business.
MM 4195
This course covers building explicit models for analysis and managerial decision-making. Students will learn to solve
problems in workforce scheduling, production planning, task assignment, transportation, facility location, capital budgeting and
other decision analyses, by applying appropriate modeling techniques using Excel worksheets and the Solver.
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RDM 1128
ACADEMIC CATALOG
2016
Four main components make up this course – Rooms Division (front office and housekeeping) operations, customer care, applied
front office techniques and housekeeping technical operations. The program covers all aspects of the Guest Cycle in relation to the
Rooms Division department. The course considers the role of customer care within the hotel and particularly within the Rooms
Division environment. In addition, students will have the opportunity to develop practical knowledge and skills required of operational
staff in front office and housekeeping. These skills will be developed in the classroom and the practical reception area and
housekeeping operations.
RDM 2129
This course aims to cover various operational tasks and procedures associated with the Front Office and Housekeeping departments.
The students will be introduced to the manual guest auditing system and to the Property Management System: Opera. At the end of
this course students will have a general understanding of the use of a Guest Ledger and of a computerised Front Office system.
Development and trends in technology within Rooms Division will also be discussed.
RDM 3130
RDM 3131
This course prepares the student for the organisational and strategic management of a modern international Rooms Division
organisation. Advanced managerial concepts concerning planning, staffing and cost and revenue control of Rooms Division
operations will be discussed to provide a foundation for the new manager.
Given that hospitality facilities are costly, complex and unique in many ways, managing hotel operations in a responsible manner
requires the application of specific knowledge and skill. This course provides an introduction to the key issues involved in hotel
operations management, incorporating contemporary issues of environmental protection and sustainability. Illustrated with examples
drawn from industry, the course will prepare students to deal with facilities related questions and problems as they arise in practice.
Whilst focusing upon the hospitality industry, knowledge gained will prove applicable to many similar micro-organisational settings.
RDM 4134
Revenue management is a systematic and formal process that assures you “sell the right product to the right customer at the
right price for the right time” (Robert G. Cross 1997). It can also be described as a form of demand management and variable
pricing thus proving to be a major weapon for service industries, maybe even offering critical advantage over their fellow
competitors. The objective of this course is to teach tactics and strategies of effectively managing a hotel’s rates and capacity.
Hospitality Rooms Division and Food & Beverage departments’ areas will be the emphasis of class discussions. Rooms’
discussion topics will include overbooking, product inventory control, duration control and forecasting techniques. Food &
Beverage discussion topics include menu engineering, operations analysis and capacity management with the intent of
maximizing revenue per available seat. The role of information technology with specific reference to customer profiling and
Customer Relationship Marketing Management will also be reviewed.
SCI 1162
Cleaning Science & Stewarding
TRM 1186
This course is designed to ensure that students develop an understanding for the importance of the stewarding function within a food
and beverage production area. The students will develop skills that will assist them in selecting equipment and materials to work
effectively. The students will examine cleanliness and food hygiene.
The aim of this course is to help students’ understanding of the origins, developments and the required attitude for a successful
career in the Hospitality industry. It will cover two fields of study; the first will distinguish the various company styles and explore the
world of hotels and restaurants. The second will allow the students to have a better understanding of the organisation of a hotel and
its departments. The course will be based on theoretical knowledge of the industry. Students will put theory into practice by
researching hotels and present a hotel in class. The project and in-class exercises will allow students to explore the wide world of
hospitality and look for career opportunities within this exciting industry.
TRM 4190
Spa and Wellness Resort Hotels
This course will provide the students with an introduction to Spa Resorts. Students will have the opportunity of learning how Spa and
Wellness concepts have being developed over the years focusing in three areas: Sales and Marketing, Operations, and financial
management. In this way the student will be able to identify and understand concepts and techniques involved in the development,
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management and marketing of Spa and Wellness facilities and businesses. The concept of the spa vacation is studied in depth,
which will allow students having followed this course to develop managerial tools specifically designed for this kind of economic
activity. The design of alternative healing methods, wellness programs integrating body and mind, stress management and other
beauty and health programs will be considered from a commercial point of view, so that students will be able to produce marketing
campaigns adapted to meet consumer needs, personnel required, safety, and ethical issues regarding spas are an important part of
the course.
TRM 4191
Resort Development and Management
This course aims to the understanding of how a resort is developed and how it operates once it is open. A resort is the result
of a complex group of smaller businesses and the running of each one of these businesses will depend on the purpose of the
resort defined in the developing process. The student will learn aspects related to the characteristics of managing such a
complex product and more specifically its special considerations in planning and development, the importance of the master
plan for the future planning and management, the operations itself of the resort as a whole as well as resort marketing and
finance. Any other relevant business that becomes important due to international trends in the resort industry will be covered
as well.
TRM 4192
Introduction to Event Management
This course is designed to give students an in-depth knowledge into the specialised field of Event Management related to a
variety of venues. They will learn how the events industry has developed and the economic impact it has had on hotels and
hotel chains. The course will give students the knowledge of how to develop a strategic marketing plan to promote a venue,
with a specific emphasis on the “MICE” market. Students will learn to apply management skills in all areas associated with
event management, from logistics and operations to the strategic aspects of finance, quality control and technology. They will
develop skills on how to negotiate with customers and suppliers in order to meet the budgets associated with organising
events, and how to evaluate the overall success of an event.
TRM 4193
Convention and Trade Fair Planning
Prepares the students to get a whole knowledge of MICE (meetings, incentive travel, congresses, conventions and conferences, and
exhibitions) tourism and business travel. Students also will learn useful concepts and topics and how to apply to develop their MICE
tourism & congress management skills, being able to organize any kind of corporate events in different venues as conference halls,
exhibition spaces, hotels chains, luxury hotels or any other alternative venues.
RDM 4146
SME Business Planning
The purpose of this course is to explain how marketing, HR and finance subjects are linked together and have to be
considered as a whole at the moment to prepare the business plan. Any decision over a single parameter of the project will
have incidences over the whole structure. Students will learn how to present a Business Plan on a professional way,
integrating financial, marketing and HR aspects, caring the presentation and in order to convince investors and/or credit-men.
We will consider how to take profit from market changes and opportunities, how to grow using simple and cheap tools like
networking, social networking and lobbying. Main legal and administrative steps to start a business will also be analyzed on a
global point of view without entering in countries specificities.
RDM 4147
SME Management
This course provides future entrepreneurs with an appreciation of the managerial skills necessary to develop, evaluate and
manage an SME business successfully. It includes methods and principles for accurately generate revenue, control costs in
order to maximize profits and avoid company failure.
RDM 4148
Protocol and Event Management / Protocol and Etiquette
This course explains various aspects of protocol and etiquette in official and unofficial events. The correct way of addressing
VIP guests, protocol and ethics in public, at home, in office, while attending or when organizing an event, will be discussed.
GEN 4145
This course examines the personal skills required by the entrepreneur to be successful within the context of a start-up
organization and the particular skills involved in enhancing creativity both within themselves and others. It also examines the
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ACADEMIC CATALOG
2016
process of creativity and the factors that may promote creativity within the organization. It gives confidence and skills to the
entrepreneur in order to achieve their goals and aims. Entrepreneur skills will be developed.
TRM 4187
Tourism Studies
In this era of globalization, tourism has been a highly significant growth industry. This course seeks to provide students with a
background understanding of the motivations lying behind the propensity to travel in a global context. The economic, social
and environmental impacts of tourism at the destinations will be discussed together with the effects of those impacts on the
day-to-day management of tourism.
TRM 4189
Introduction to Golf Club Management
First of all the Course’s students will be introduced to the Golf Industry and to the different types of Golf Courses. After this
General Overview the course will study the different Golf Facilities and its Operational function and the Philosophy of Golf
Management. The course will also look to the golfer as a customer according to the type of Operation. It will pay attention to
membership as a way of return on investment in a Golf Development.
In a second stage we will learn how a successful golf club requires knowledgeable and well-trained staff. This subject will
focus on the professional application of human resource management practices as they pertain to the golf industry. The golf
course design, agronomy and other technical aspects will be revised. The course will study the different profit centers in a Golf
Club and the Facilities Management. Including some ideas about finance in golf courses.
HRM 4180
Integrating the Organization and People
Organizations are increasingly recognizing the strategic role of the Human Resources Department for achieving significant
business results, sustainable growth and innovation.
Managers need to lead their organizations and act as coaches in order to unlimited their team’s potential. They also need to
feel equipped leading with changes in their organizations.
HR professionals will act as strategic partners achieving the mission, strategies and success of the firm while meeting the
need of the employees and stake-holders.
HRM 4178
People Management Tools: HR 2.0
Organizational leaders are responsible for creating a work environment that enables people to excel. Developing effective
conflict skills are essential component of building a sustainable business model. Human Resources’ tools and social media will
add value to the organization by obtaining superior employees, enlarging the candidates’ pool or staying in touch with
coworkers and former coworkers.
HRM 4176
Talent and Leader Management
All organizations have top performers. Finding, keeping and helping them to grow in their career is a major challenge for
companies. Through the performance management system we identify these individuals, engage and retain them.
Talent management processes help us also to align the worker’s productivity with the company’s main strategic goals.
Successful companies are committed to recruit top performers, compensate them fairly, foresee what promotions they could
apply for and find other employees like them. High performing workforce drives competitive advantage.
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B. BACHELOR OF BUSINESS ADMINISTRATION IN GLOBAL HOSPITALITY MANAGEMENT
CUL G316
Craft-based Learning Kitchen
an effective and efficient way.
CUL G319
Craft-based Learning Pastry
This course is designed to give students an understanding of the pastry and bakery operations within a four- or five-star hotel
operation. Students will learn to assemble ingredients according to recipes. They will understand the concept of being
attentive to the sights, sounds and smells of the pastry / bakery department. Specifically this course will develop the skill of
following established methods of preparation and measuring ingredients accurately.
CUL G322
Culinary Concepts
This subject develops an understanding for specific culinary concepts as: Kitchen Concepts develops kitchen managerial skills,
incorporating kitchen design, outfitting, organization, and control. Kitchen and brigade organization is differentiated. Heating
and cooling are considered in choosing equipment options for various applications, and the chemistry of food is discussed with
reference to heating and cooling systems.
Convenience food systems are detailed. Safe and unsafe working environments are analyzed prior to the execution of a
kitchen design plan. Energy awareness and grey energy are discussed and demonstrated.
Menu Planning provides the bases needed for practical application in the industry. The study of menu planning incorporates
culinary knowledge, food science elements and cooking techniques. Information technology tools are introduced and practiced.
Knowledge and skills to effectively plan menus considering the constraints and variables in the food and beverage outlets
are developed.
FIN G373
International Accounting
Financial understanding is an essential element in a hospitality manager’s range of required skills. The student is introduced to
the basic accounting practices, concepts and branches and the production of financial statements within the Uniform System
of Accounts format is examined. As the student becomes familiar and comfortable with the income statement and the balance
sheet, various forms of analysis are introduced and practiced through exercise work. The control of acquisitions of the
hospitality operation is examined and the student becomes aware of hospitality inventory and cost control systems. Actual
financial statements from hospitality operations are introduced to the student and various forms of ratio analysis are applied as
the student begins the process of using these documents to assist in the business decision-making process.
MKT G382
This course offers a thorough grounding in Marketing Management. Starting from the idea that the purpose of marketing is to
deliver value to the consumer, the course begins with the examination of marketing as a strategic business function. We then
progress through an analysis of the business environment and how to determine products and services we might profitably
offer our customers. The middle part of the course deals with the three key concepts of segmentation, targeting and
positioning. Next, we explore the components of marketing mix. The final section of our course deals with branding and
consumer buying behavior. All of these concepts will be illustrated throughout the course with examples and case studies
from the hospitality and tourism industry.
GEN G341
Gastronomy of Spain
The student develops an understanding of Regional Cuisine, historical background of Spanish cuisine, authentic products of
each region and influence of the Spanish social way of life and religious celebration. A study of influential chefs that shaped
Spanish Cooking. Modern cuisine versus the traditional kitchen. The course will also include an analysis of the “Mediterranean
Diet” and its impact on personal and community health. Different regional wines will be explored and paired with traditional
Spanish products.
GEN G376
The goal of this course is to help students become better employees by looking at the human behaviour, attitude and
performance within organizational settings. This is an interdisciplinary field drawing concepts from sociology, industrial
psychology, organizational psychology and anthropology. Students should acquire insight and knowledge concerning the
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ACADEMIC CATALOG
2016
behavior of culturally diverse individual and groups in work setting. Students will also develop an appreciation for how
managers design their organizations and will be familiar with some problems and issues that employees and managers face
on a daily basis. Students will develop their emotional and cultural intelligence in order to better understand human behavior
within the organization.
GEN G399
Economics
Enables students to critique and utilize economic theory at both micro and macro level. Supply, demand and elasticity are
introduced, as are long run and short run costs. Different forms of competition found in the hospitality industry are then
discussed and the implications of each form on price and output decisions are analysed. The Business Cycle and the
phenomena of Unemployment and Inflation are examined. Study of Aggregate Supply and Demand leads to analysis of
competing theories suggesting the reasons for macroeconomic failure.
GEN G253 / GEN G146 Spanish 1 / French 1
This course introduces basic language emphasizing oral proficiency and communication skills. Students will participate in
basic conversations on familiar subjects, interacting in a simple way, provided the other person talks slowly and clearly. They
will be able to understand short texts and instructions. Students will be able to engage in a brief conversation where they can
apply their knowledge to a hospitality environment. Students will reach a level equivalent to some of the elements of Level A1
of the Common European Framework of Languages (CEFR).
GEN G254 / GEN G247 Spanish 2 / French 2
This course reinforces and extends language learned in level 1, reviewing grammar learned and introducing new structures.
Class work emphasises development of confidence in speaking. A wide variety of vocabulary will be introduced to enable
students to interact in everyday situations.Students will achieve further competence in language at level A1 and begin to
develop some elements of level A2 of the Common European Framework of languages (CEFR).
GEN G356
Spanish 3
This course reviews and extends grammatical structures from level 2 and gives students the possibility to talk about their past
habits and their previous experiences, and to develop skills for making a simple and direct exchange of information on familiar
and routine matters. This course will enable students to reach competence in language equivalent to elements of the A2 level
of the Common European Framework for languages (CEFR).
C. INTENSIVE ENGLISH LANGUAGE AND SERVICE (FOR ACADEMIC CLASSES)
ENG E131
English Skills 1
This course aims to equip students with the general language skills required at an Upper-Intermediate level. Students’
grammar and vocabulary skills are developed through all the skills (reading, listening, speaking and writing) and the course
prepares students to express themselves more confidently and accurately in various situations they are likely to come across
in the real world.
ENG E132
English for Hospitality
This course aims to reinforce the language skills developed in the English Skills 1 course and will give students more teaching
and practice of these skills related to various contexts of Hospitality. Students will work on role plays, professional letter writing,
speaking activities, article writing, reading hospitality related materials.
ENG E133
Listening & Speaking
This course develops students’ listening strategies and speaking skills in general and academic contexts. Language
structures are reviewed and reinforced. Students will study longer listening extracts and react to these orally. Students will role
play, make short presentations and develop confidence in speaking. Students will practice how to put forward their own point
of view with evidence – encouraging the development of their critical skills.
ENG E134
Reading & Writing
This course develops students’ reading strategies and writing skills in general and academic contexts. Language structures
are reviewed and reinforced. Students will study longer reading texts and react to these in an appropriate written format.
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ACADEMIC CATALOG
2016
Students will practice how to put forward their own point of view with evidence – encouraging the development of their
critical skills.
ENG E137
English for Academic Study
This course provides the students with the core academic skills and language needed for further study. Students will listen to
lecture extracts and take notes, develop reading strategies to understand longer academic texts and write academic papers
(describing graphs, a process, data, presenting an opinion in an academic context, structuring an academic essay, process
writing, summarising, paraphrasing and reviewing their own written work).
ENG E43
Tourism & Culture
In this course, tourism and the reasons why people travel are explored and students will consider ways of defining culture and
how we relate to our own culture and that of others. The course seeks to develop awareness of cultural differences and
encourages understanding of these differences and acceptance of others. Students will relate this understanding to tourism
and their perceptions of the needs of customers. The course also introduces basic research activities and how to make formal
presentations which will develop skills needed for further academic study.
ENG E136
Hospitality Projects
This course provides the opportunity for students to activate their language and use of hospitality terminology in context.
Students are required to use the target language within various hospitality situations (relating to restaurants and hotels). They
will consolidate their use of the target language in various activities - encouraging team work and group projects.
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ACADEMIC CATALOG
2016
D. POSTGRADUATE INTENSIVE DIPLOMA IN INTERNATIONAL HOTEL MANAGEMENT // 1 YEAR
CUL P123
Professional Culinary Concepts
This course surveys the key elements of culinary arts, menu planning, kitchen design and management to include organization,
planning, basic design elements, outfitting and control. Event management related topics are discussed to include menu
design and selling techniques. Technology tools for menu planning are introduced and practiced.
CUL P125
Food and Beverage Practical: Kitchen
an effective and efficient way.
FBS P102
Food and Beverage Practical: Service
This module prepares students to work effectively and efficiently within a team to provide timely basic banquet food and
beverages service. In a La Carte operations setting the students are prepared to provide a high standard of fine dining,
working independently within a restaurant environment, in addition the students are shown the art of flambé, filleting, Guéridon
service and mix logy, which will prepare them for any type of restaurant situation within the industry.
FBM P112
This course will highlight that today F&B Departments are going through a concept turnover. There is an overwhelming
competitiveness in this business; the costs involved are high and the profit margins low in comparison. This course introduces
the students to the duties of an F&B Manager, both financial aspects and operational. The course stresses the importance of
Total Quality Management in today´ s fast track, changing world, and the importance of Labour cost control and staff
motivation in the ultimate success of any F&B operation. The students also become familiar with Profit and Loss Statements,
and how to interpret them. The course also includes a view into the practical management aspects within the school
F&B Department.
FBM P113
Events Management in a Hotel Environment
The course is designed to give students a clear understanding on the impact the meetings and event industry has on
independent and chain hotels. The course will provide a focus on the “MICE” and Wedding markets and demonstrate how
the hotel events office negotiates and prices an event. The organization structure and job descriptions of those who work in a
hotel events department will be analyzed to give an in-depth understanding of the role of the Events department. On
completion students to be able to sell, organize and coordinate an event in a hotel.
MKT P184
Marketing for Hotels
The hotel industry is undergoing rapid changes. Thus, knowledge and understanding of marketing concepts are of vital
importance. This course begins by explaining the business philosophy of marketing and management. Marketing is both an
art and a science. It is not a function that is only carried out by the marketing department, but rather a way of doing business.
The main focus of marketing is the customer; this customer orientation must be integrated throughout the organization. In this
course, you will learn marketing concepts, principles, and theories, and how this area relates to the overall area of hotels.
FIN P174
Accounting & Financial Mgmt. for Hotels
This course covers principles and practices of financial accounting such as GAAP, transaction analysis, adjustments,
inventory analysis, and other accounting concepts related to the preparation and analysis of the main financial statements.
The course then proceeds to cover various aspects of profitability and solvency ratio analysis, as students are now capable of
using these documents to assist them in the business decision-making process within the hotel industry. Cost accounting main
concepts and techniques are then analyzed to fully complete their education to achieve the above.
HRM P179
Talent Management in the Hotel Industry
This course will focus on understanding the importance of the employment cycle within the hotel, and the different variables
(f.e: technology, employment law, discrimination, health and safety, ...) affecting a smooth run of it. Recruitment and selection,
as a key function within the Human Resources environment, will be an important area of study on this course in order to allow
the students to understand the importance of having a proactive, creative and professional approach when dealing with hiring
matters. It is evident that positive motivation at work provides individuals with a unique opportunity to excel in performance
within the hotel industry. For that, the organization must implement strategically designed plans for example in compensation
and benefits, career development, internal recruitment, and any other HR areas. Controlling the Human Resources budget will
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be another area of importance within the course, as all tasks delivered and developed within Human Resources will have to be
budgeted and controlled for a successful evaluation of its outcomes.
RDM P128
This course prepares the student for the organisational and strategic management of a modern international Rooms Division
organisation. Advanced managerial concepts concerning planning, staffing, and cost and revenue control of Rooms Division
operations will be discussed to provide a foundation for the new manager.
RDM P129
Rooms Division: Operations & Property Mgt Systems
Five main components make up this course – Rooms Division Operations (Front Office and Housekeeping) , customer care,
applied front office techniques, housekeeping technical operations and Opera PMS. The programme covers all aspects of the
Guest Cycle in relation to the Rooms Division department. The course considers the role of customer care within the hotel,
and particularly within the Rooms Division environment. The importance of close communication and cooperation between the
two sub-departments is stressed. In addition, students will have the opportunity to develop practical knowledge and skills
required of operational staff in Front Office PMS and Housekeeping. These skills will be developed in the classroom, the
practical reception area and housekeeping operations area.
POM P130
Design & Facilities Management in the Hotel Environment
Given that hospitality facilities are costly, complex, and unique in many ways, managing hotel operations in a responsible
manner requires the application of specific knowledge and skill. This course provides an introduction to the key issues
involved in hotel operations management, incorporating contemporary issues of environmental protection and sustainability.
Illustrated with examples drawn from industry, the course will prepare students to deal with facilities related questions and
problems as they arise in practice. Whilst focusing upon the hospitality industry, knowledge gained will prove applicable to
many similar micro-organisational settings.
HRM P182
Building Future Hotel Leaders: Developing Management Skills
In this course, the students will learn the necessary skills to lead a team through organisational change, as well as to empower
themselves and the relationships with the people they work with. Students will understand the importance of achieving enough
confidence in themselves as well as gaining abilities to motivate and influence people, in order to attain personal fulfillment
and a successful professional career.
E. POSTGRADUATE DIPLOMA IN MARKETING MANAGEMENT FOR LUXURY TOURISM // (9 MONTHS - 1 YEAR)
MKT P185
Principles of Marketing
A concept that builds on the evolution of modern management toward a marketing-oriented understanding of business;
emphasizing the underlying principle of the “marketing concept” and integrating concepts with regard to consumer needs,
marketing information, product development, pricing, distribution, selling, advertising, and promoting.
MKT P186
Introduction to Online Marketing
Providing the student with a solid base of how to use the Internet as a marketing tool, this subject follows the technical basics
of how to create and obtain Internet based information. The world is now online, making digital marketing channels and social
media the most widespread, interactive and critical of all modern marketing tools. Any effective marketing campaign will
include them in its strategy.
MKT P187
Advanced Online Marketing
Bridging the gap between online marketing conceptual knowledge and its practical application in the business, you will learn to
connect online communication resources and develop strategies to maximize the impact in the luxury tourism market as well
as applying these techniques at an international level.
MKT P188
Marketing Strategies
This course is oriented to build future decision makers in top leading positions within the marketing department. Students will
learn to analyze existing business conditions and to structure appropriate strategies and tactics in order to lead a highperforming organization.
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MKT P189
Marketing Research
In order to make well informed decisions it is essential to conduct relevant studies to obtain an accurate understanding of our
environment, competition, customers, etc. The objective of this subject is how to design, search and produce relevant
information on which to support our future decisions.
MKT P190
Trends & Innovation
In an intimidatingly fast moving environment it is essential to keep observant of any new developments that might present us
with an opportunity or a difficulty for our current business. This course focuses in building this sharp mindset that is becoming
vital in any successful business person.
MKT P191
Introduction to Experiential Marketing
Sensory Marketing: pursuing the creation of more comprehensive and captivating encounters with our customers. We
nurture this marketing relationship by engaging their five senses and embracing the individuals as highly perceptive
human beings.
MKT P192
Advanced Experiential Marketing
Fashion Marketing: students will gain a valuable insight into the fashion industry as a trend-setter in worldwide marketing.
Contemporary challenges and opportunities, production and distribution issues, cultural and other up-to-date influences that
will affect the marketing of these products will be identified.
MKT P193
Evaluating your Marketing Efforts
The evaluation of our managing decisions is the concluding step of your decision making process. A proper analysis of the
results and consequences after the implementation of our strategies and tactics will be imperative to strengthen our future
business resolutions.
F. GENERAL EDUCATION
Arts and Humanities
GEN 1133
Effective Writing
In order to perform well in an academic and professional environment, students learn to apply the rules and to successfully go
through the stages of an effective writing process. Emphasis is placed on skills such as identifying an audience, brainstorming,
critically reviewing and summarizing information, structuring and developing an argument, referencing sources, avoiding
plagiarism, proofreading and editing a final draft. Oral presentation skills are also introduced and practiced.
GEN 1134
This course prepares students to use international business English in their future careers. Polite and professional forms are
stressed. Students will develop useful skills such as writing formal letters and e-mails, interviewing, and expanding business
vocabulary. Grammar revision will also be included.
GEN 1135
Academic English
Writing is both a skill and a process of discovery and this course treats writing as a purposeful communicative act involving a
writer, an audience and a text. GEN 1135 approaches writing in terms of traits that contribute to effective writing: ideas &
thesis development, summarizing information, organization, register, sentence fluency, conventions & presentation. A variety
of writing strategies will be examined: description, comparison/ contrast and argumentation. Referencing and plagiarism will be
covered as will presenting information orally. The importance of writing and presentation skills to complement the overall
curriculum is stressed.
GEN 1146-49-53 / 3160 / 3145-53 / 52
French 1 / German 1 / Spanish 1 / Mandarin 1
This course introduces basic language emphasizing oral proficiency and communication skills. Students will participate in
basic conversations on familiar subjects, interacting in a simple way, provided the other person talks slowly and clearly. They
will be able to understand short texts and instructions. Students will be able to engage in a brief conversation where they can
apply their knowledge to a hospitality environment. Students will reach a level equivalent to some of the elements of Level A1
of the Common European Framework of Languages (CEFR).
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GEN 1147-50- 54 / 2147-50-54
French 2 / German 2 / Spanish 2
This course reinforces and extends language learned in level 1, reviewing grammar learned and introducing new structures.
Class work emphasises development of confidence in speaking. A wide variety of vocabulary will be introduced to enable
students to interact in everyday situations.Students will achieve further competence in language at level A1 and begin to
develop some elements of level A2 of the Common European Framework of languages (CEFR).
GEN 2134
Students identify significant factors contributing to effective communication and apply this knowledge to improve their skills
and accuracy in speaking and writing in English and in developing their interpersonal skills. Emphasis is placed on identifying
the purpose of the communication (what the sender wants to achieve) and selecting and practicing language and formats
appropriate to various contexts.
GEN 2135
Advanced Writing Skills prepares the students for the more advanced writing required in advanced studies. Students develop
effective writing skills, develop preliminary research methods, referencing techniques and the writing of associated documents
such as essays, reports or case studies. Throughout the course students build upon previous learning and strengthen their
understanding of appropriate writing styles and register. Through frequent class and group discussions students’ vocabulary is
expanded and speaking skills are developed to build communication confidence.
GEN 2148-51-56 / 3148-51-56
French 3 / German 3 / Spanish 3
This course reviews and extends grammatical structures from level 2 and gives students the possibility to talk about their past
habits and their previous experiences, and to develop skills for making a simple and direct exchange of information on familiar
and routine matters. This course will enable students to reach competence in language equivalent to elements of the A2 level
of the Common European Framework for languages (CEFR).
GEN 3158 / GEN 3149
Spanish 4 / French 4
This course reviews and extends language from level 3, introducing more complex grammar concepts, emphasizing spoken
proficiency and developing confidence in writing. Language studied and materials used offer the students the possibility to talk
about current events and express their opinion - a variety of texts are provided to encourage discussion about experiences,
events, dreams, hopes and ambitions. Students continue to develop language skills at level A2 and will move towards level B1
of the CEFR (Common European Framework of Reference for Languages).
GEN 4145
This course examines the personal skills required by the entrepreneur to be successful within the context of a start-up
organization and the particular skills involved in enhancing creativity both within themselves and others. It also examines the
process of creativity and the factors that may promote creativity within the organization. It gives confidence and skills to the
entrepreneur in order to achieve their goals and aims. Entrepreneur skills will be developed.
GEN 4146
This course introduces the student to an overview of the concept of sustainability as an alternative societal path poised to
replace economic growth as the fundamental organizing principle. Sustainability implies learning to live within our means
rather than depriving future generations. Our global future depends on grasping the need for a transition towards a sustainable
society searching for the balance between social, environmental and business aspects of life. The course will provide an
overview of Corporate Social Responsibility as a new principle in life and business environment.
GEN 4147
The aim of this course to approach social media from a critical perspective; both as a social phenomenon as well as a
business strategy. As a social phenomenon, the course explores the purposes of social media as a communicative,
collaborative, cooperative, and informative channel. Furthermore, the concept of the social media user is also be explored in
depth in order to become aware of the demographic and psychographic traits in this domain.Each stage of the course
represents a different business strategy to work on; thus, an in depth analysis of inbound marketing and consumer decision
journey is essential. Furthermore, search engine optimization (SEO) is a concept that will underline every step of their strategy
as well as the good and bad practices entailed by SEO.Finally, the course encourages students’ critical thinking skills and
creativity by acquiring hands-on experience in the development of blog entries and viral content.
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Maths, Science and Technology
GEN 1192
In order for the student to be successful in a business environment a good level mathematical competence is required. This
course is designed to bring all students to this required level of understanding by improving their mathematical skills and
introducing them to quantitative reasoning processes as they relate to the hospitality industry and the wider business world.
Essential functions and numerical relationships are reviewed and applied through extensive exercise work. The course
prepares the student to achieve a professional level of competence in using computer spreadsheets. By using practical
exercises relative to the industry, students will become competent in using Excel.
GEN 2112
Basic nutrition and issues related to healthy eating will be studied to gain an understanding of the basic nutrients in food, their
structure, properties and good food sources. Discussion will include appreciation of the issues relating to healthy eating and
implications of dietary requirements to special groups and individuals with specific dietary needs. Students can then start to
develop recipes and put together healthier menus. Current food labeling systems can be compared. Finally, diets can be
nutritionally analyzed and recommendations made for improvement. The effect of cooking and processes on food components
will be explored through investigation of the chemical and physical properties of food components and the effects of cooking
and processing on their properties.
GEN 4168
The ability to reason with numbers is not only important for various careers, but can be a fascinating part of intellectual
development. The course intends to equip students with the skills required to interpret and understand quantitative data. We
will take a broad view on how statistical techniques have developed as a means for hotel managers to make decisions. This
module also aims to dispel the fear which students many hold for mathematical and statistical techniques. The course
objectives are to understand how quantitative methods impact managerial judgment; sharpen cognitive capacity to deal with
numbers and statistical techniques, at an individual level.
Social Sciences
GEN 4176
The goal of this course is to help students become better employees by looking at the human behaviour, attitude and
performance within organizational settings. This is an interdisciplinary field drawing concepts from sociology, industrial
psychology, organizational psychology and anthropology. Students should acquire insight and knowledge concerning the
behavior of culturally diverse individual and groups in work setting. Students will also develop an appreciation for how
managers design their organizations and will be familiar with some problems and issues that employees and managers face
on a daily basis. Students will develop their emotional and cultural intelligence in order to better understand human behavior
within the organization.
GEN 3199
Economics
Enables students to critique and utilize economic theory at both micro and macro level. Supply, demand and elasticity are
introduced, as are long run and short run costs. Different forms of competition found in the hospitality industry are then
discussed and the implications of each form on price and output decisions are analysed. The Business Cycle and the
phenomena of Unemployment and Inflation are examined. Study of Aggregate Supply and Demand leads to analysis of
competing theories suggesting the reasons for macroeconomic failure.
GEN 2177
This course introduces the student to fundamental themes of psychology such as behaviourism, cognition, social and crosscultural psychology by means of three basic perspectives: the learning perspective, the cognitive perspective and the sociocultural perspective. Application of these classic psychological principles to the workplace and business context enables the
student to understand better the behaviour and attitudes of co-workers and customers
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GEN 4107
Research Methods
This course provides undergraduate students with a background in research methods and strategies for planning, designing,
evaluating and applying business and management research in the hospitality and tourism industry. The course highlights the
characteristics and limitations of different research methods as well as the different approaches of doing research. Overall, the
course enhances students’ research skills and abilities as well as assists them in the preparation of any research task they
may engage in. The ability to critically reflect upon existing research will also be developed. At the end of the course, students
should be able to conduct independent research projects.
GEN 4109
Sociology is the scientific study of human societies. Sociology will be looked at from historical, comparative and theoretical
perspectives, focusing on problems most relevant to present day society and exploring the forces which shape social life, the
ways in which people relate to one another, the structures or patterns of these relationships, the institutions and systems
which emerge from them, and the conceptual tools which are required in order to understand them. Principles of Sociology is
intended to provide the students with an introduction to sociological thinking—to the basic concepts and terminology, areas of
inquiry and methodologies of this discipline. The focus of this course will be applying sociological concepts to everyday life.
GEN 4137
This course is focused on the development of the personal and professional characteristics that a future manager should have
in order to be successful in business. From a personal perspective, the course runs from self-awareness to personality traits
that have been demonstrated to have an impact on the professional career. We will emphasize the importance of knowing our
personal strengths and weaknesses to become a better professional, by working out those aspects that can be enhanced and
those that have to be sort out. From a professional perspective, we will work on the foundations for management such as
leadership, communication, time and stress management, conflict resolution, negotiation, team building, etc.
The overall aim of this course is, in sum, for the student to work deeply on the foundations for personal and professional
development as future leaders in business settings.
Online
ONL 4208
In this course, students critically examine controversies in science. They explore topics including pseudoscience, human
cloning, stem cell research, genetically modified foods, and climate change. Students learn to articulate sound arguments for
the validity of scientific claims as well as demonstrate an understanding of the reasons why popular beliefs in unsubstantiated
claims persist.
ONL 4213
Ethics
Students are introduced to the nature and foundations of moral judgments and applications to contemporary moral issues in
this course. Students explore an overview of ethical constraints from the prevailing philosophical and religious perspectives.
Using a range of moral theories, students assess their beliefs, values, and perspectives on various ethical scenarios. Through
this course, students gain the knowledge needed to formulate solutions to problems of professional and private life against the
backdrop of ethical theory.
ONL 4112
Students in this course are introduced to the fundamentals of photography and visual fine arts using photography as the
medium of expression. Students will be required to have simple film or digital cameras to produce their photographs. Topics
include history and principles of design such as emotion, line, plane, space, color, light, value, texture, proportion, and scale.
Upon completion, the students will be able to communicate ideas and experiences through photography, edit a portfolio of
photographs in color and monochrome, and participate in an online exhibition of images.
ONL 4210
The study of popular culture is a way to understand modern society. In this course, students analyze the artistic and
philosophical impacts of contemporary culture. Students consider how modern popular culture reflects, selects, defines,
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transmits, amplifies and/or changes values, beliefs, and cultural norms. Students learn to analyze the ways in which social,
political, and economic issues are evident in artistic and creative forms of expression in popular culture.
Professional Development
INT 1108
Internship
The internship period is to provide the opportunity for the student to use and relate the theoretical and practical knowledge
acquired in school to workplace practices and environment in the industry. This online course gives an opportunity for students
to develop competencies in
 Communication
 Collaboration
 Problem-solving
 Professionalism
You will be required to create your own online e-Portfolio using Pathbrite (www.pathbrite.com). There will be direct access to
this from the online course.
It is necessary to complete and pass both the online and practical parts of the internship requirements to be awarded
the credits.
Credit will be awarded on this basis. Individual effort which is judged to be insufficient or unsatisfactory will result in a Fail.
INT 2109
Internship
acquired in school to workplace practices and environment in the industry. This online course gives an opportunity for students
to develop competencies in
 Communication
 Collaboration
 Problem-solving
 Professionalism
 Leadership
You will be required to create your own online e-Portfolio using Pathbrite (www.pathbrite.com). There will be direct access to
this from the online course.
It is necessary to complete and pass both the online and practical parts of the internship requirements to be awarded
the credits.
Credit will be awarded on this basis. Individual effort which is judged to be insufficient or unsatisfactory will result in a Fail.
INT 3110
The internship period is to provide the opportunity for the students to use and relate the theoretical and practical knowledge
acquired in school to workplace practices and environment in the industry. This internship allows a choice of focus consisting
of either a detailed observation and study of an aspect of the operation or a detailed self-observation and evaluation of
personal skills and professional growth. It also gives an opportunity for students to develop skills in teamwork, selfmanagement, decision-making, problem-solving and managing stress.
INT P08
Internship
acquired in school to workplace practices and environment in the Hospitality Industry. This internship allows a choice of focus it requires either a detailed observation and study of an aspect of the operation or a detailed self-observation and evaluation of
personal skills and professional growth. It also gives an opportunity for students to develop skills in teamwork, selfmanagement, decision-making, problem-solving, self-discipline and managing stress. It is necessary to complete both parts of
the intership requirements to gain the full credit value for your final Postgraduate Intensive Diploma In International
Hotel Management.
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DIS 4109
Students are required to produce a dissertation of 10,000 words. Prerequisites to this course include the submission of a
dissertation research proposal which normally comes as the final project of the Research Methods course in BBA6. After the
proposal is submitted and approved, a supervisor is allocated to guide students in developing their proposal into a dissertation.
Although supervised, students are mainly working independently, managing their time and applying the research skills
acquired in the Research Methods course. The data used to produce the dissertation are a combination of primary and
secondary research. The course provides a mechanism for individual growth and learning covering areas of research relevant
to hospitality, tourism and business studies.
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12. BRANCH CAMPUSES & ACADEMIC PARTNERS
BRANCH CAMPUSES
Les Roches programs are taught in the following branch campuses:
Bluche, Switzerland
Shanghai, China
Amman, Jordan
ACADEMIC PARTNERS
Les Roches off-site programs:
Enderun, Philippines
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13.
ACADEMIC CATALOG
2016
ACADEMIC REGULATIONS
1.
Change of Program
Once admitted, a student may apply through the Academic Department ([email protected]) to transfer from one
program to another up until the end of the second week of classes, during their entry semester.
2.
Course Exemptions
On the undergraduate programs, students who have studied the syllabus, and who feel they have already covered the
material in another certificated course elsewhere and within the last two years, may apply for a course exemption before
the end of the second week of the semester, by:
a. Applying initially to the Academic Department ([email protected]) for an exemption.
b. Providing a detailed syllabus in English for comparative purposes.
c. Providing a transcript of the grade achieved for the previous course taken.
Pending deliberations, the student must attend classes. A decision will be made within two weeks provided all the
required documentation is provided.
Exempted students will be given the course credit with a notation of CR on their academic record.
Exemptions are not given for courses after the semester three of the Degree program (except in BBA4 Languages)
Should the application of Exemption be refused with valid reason, Students may still apply for “Challenge for Credit”
according to the following procedure.
3.
Challenge for Credit
A student, who has previously acquired knowledge in areas closely related to courses offered at the School, may apply
to earn credit by means of a challenge examination. The following conditions apply:
a.
If there is a request to challenge for credit when the student commences any semester, the challenge must be
taken in the first two weeks of the semester ([email protected]). The Academic Director must make
arrangements for the test if they consider it appropriate for the student to attempt the challenge.
b.
A course may be challenged only once by the applicant.
c.
A grade of at least 5.5 (or 6.0 or 6.5 see program level achievement grades) must be obtained to gain credit,
but no grade will be recorded in the academic record. The notation CR will be entered and the semester
average is not affected.
d.
A maximum of 15 credits over the 3.5 years of a Degree program may be earned by challenge or exemption,
with normally 6 credits per semester. For Postgraduate program, a maximum 6 credits can be obtained via
either Exemption or Challenge for Credit for the entire program.
A fee will be charged for a challenge examination.
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4.
ACADEMIC CATALOG
2016
Grading
The grading policy uses the range of 0 to 10, where 10 is exceptional work and 5.5 is the achievement standard for BBA
Semester 1 and BBA Semester 3.
a.
WRITTEN WORK
Work which fulfills the criteria below, but at a quite exceptional standard
9.0+
Work of distinguished quality which is based on a very extensive reading and which
demonstrates an authoritative grasp of the concepts, methodologies and content appropriate
to the course and to the assignment task. There is clear evidence of originality and insight and
an ability to sustain an argument, to think analytically and/or critically, effectively to synthesize
and reflect a complex engagement with the aesthetic material.
8.5 to 8.9
Work which clearly demonstrates all the qualities expressed below but which reveals greater
imaginative insight and more originality.
8.0 to 8.4
Work which clearly demonstrates a sound and above average level of understanding of the
aesthetics, concepts, methodologies and content appropriate to the course and which draws
on a wide range of properly referenced sources. There is some evidence of critical judgments
in selecting, ordering and analyzing content. Demonstrates some ability to synthesize material
and to construct responses, which reveal some insight and may offer occasional originality.
7.5 to 7.9
Work of the qualities expressed below but which contains a greater degree of critical analysis
and original insight or creativity and perception. A range of methods will be used.
7.0 to 7.4
Work derived from a solid base of reading and which demonstrates a grasp of relevant
material and key concepts and an ability to structure and organize arguments. The
performance may be rather routine but the work will be accurate, clearly written, include some
critical analysis but little or no original insight or creative thinking. There will be no serious
omissions or irrelevancies.
6.5: THIS GRADE IS THE MINIMUM PASS GRADE FOR THE POST GRADUATE DIPLOMA COURSE
6.5 to 6.9
It is anticipated that all assessment criteria are met. Competent and suitably organized work
which demonstrates a reasonable level of understanding but which lacks sufficient analysis
and interpretation to warrant a higher grade. It will display some of the weaknesses of a “pass”
grade.
6.0:THIS GRADE IS THE MINIMUM PASS FOR THE FINAL 2 SEMESTERS OF THE
DEGREE (BBA 6 AND BBA 7) AND BBA SEMESTER 4 COURSES
A pass standard for the level of work - Work which covers the basic course matter adequately
and which is appropriately organized and presented but which is rather too descriptive and
insufficiently analytical. There may be some misunderstanding of certain key concepts and
limitations in the ability to select relevant material so that the work may be flawed by some
omissions and irrelevancies. There will be some evidence of appropriate reading but it may be
too narrowly focused.
5.5 THIS IS THE MINIMUM PASS FOR BBA SEMESTER 1 AND BBA SEMESTER 2/3 COURSES.
Work, which shows a very basic understanding. Important information may be omitted. The work
may be descriptive, but of poor structure meaning it does not meet the requirements of a pass.
Work, which evidently shows a lack of preparation and suggests that it has been quickly
constructed without thought or argument. Major elements of assessment criteria are not
addressed or are inappropriately treated. The student may have problems with understanding
and writing. Credits are awarded at this minimum standard.
Work, which shows no evidence of preparation, understanding and/or fails to address the
assessment criteria. The student may have problems with understanding and writing.
Student is not present or has submitted work which has either not met the official deadline or
which has been submitted on time, but shows clear evidence of plagiarism or cheating.
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6.0 to 6.4
5.5 to 5. 9
5.0 to 5.4
4.0 to 4.9
1.0 to 3.9
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b.
ACADEMIC CATALOG
2016
PRACTICAL WORK
Students demonstrate high levels of professional capability. They are objective and self-critical
in their self-evaluation. They work with a very positive attitude showing leadership potential but
respecting peers and superiors.
9.5
Students show highly developed professional performance. They show a positive attitude and
team spirit. They are objective in self-evaluation.
8.5
Students show well-developed professional performance. They have a positive attitude and
are objective in self-evaluation.
7.5
The student makes an effort to progress and learn. Professional capabilities are sufficient and
attitude is adequate however, may lack team spirit and fails to take initiative.
6.5
Professional capabilities are sufficient and attitude is adequate. Capable of being a leader, but
remains a follower. The student lacks initiative and their self-evaluation is insufficient.
5.5:THIS GRADE IS THE MINIMUM PASS FOR PRACTICAL (BBA Semester 1 and BBA
Semester 2/3)
5.5
The student has acquired professional knowledge, but may lack punctuality or a hygienic
approach or positive attitude. There are no positive efforts made for improvement.
4.5
The level of professional performance is insufficient. The student recognizes errors but does
not appear to make an effort in order to improve. The student may be easily influenced by his
peers in a detrimental way.
3.5
The student's attitude is often negative and they are not motivated. There is likely to be difficult
in placing the student in a training position due to lack of enthusiasm for the industry and ability
level which is below average.
2.5
A very negative attitude with no motivation for the industry. The student over estimates
him/herself and does not recognize mistakes. Professional capabilities are insufficient to place
in a training position.
1.5
Student often absent making it impossible to evaluate.
1
Student has not attended Practical Classes.
0
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5.
ACADEMIC CATALOG
2016
Submission of assignments
Assignments must be submitted on time and at the right place according to the faculty‘s instructions. Failure to submit on
time will incur the following penalty: 0 will be recorded for that assignment
6.
Mitigation
This is a term which refers to a process by which students may request that exceptional circumstances be taken into
account when reviewing their progress and assessment. It refers to one-off events that may have occurred during an
assessment period which may have adversely affected their performance in the assessment. Students are required to
advise the Academic Director, in writing, with evidence of the problem before the assessment grades are known.
7.
Academic Difficulties
Students are required to make known any medical problems they have which will affect their ability to progress. This
information is requested on the application form. A problem such as dyslexia and other learning difficulties will be
accommodated as far as is possible by the School.
8.
Incomplete Work
Students prevented by illness or other legitimate reasons acceptable to the lecturer from completing requirements of a
course before its completion, will have the designation ‘I’ (incomplete) assigned on the grade report sheet. No grade
point is recorded and the semester average is not affected. At this point, a completion date will be stated. If, by the time
the Awards Committee meets, no new grade has been submitted by the lecturer and no “Deferment of Grade” has been
granted by the Awards Committee, or if the stated completion date has been passed an F (fail) will be assigned. The
semester average will then be recalculated.
9.
Progression
BACHELOR OF BUSINESS ADMINISTRATION IN INTERNATIONAL HOTEL MANAGEMENT
BBA 1 A and BBA 1B
In order to fully progress at the end these semesters, a student must:
 obtain an average of 5.0 in the IEL subjects taken in the BBA 1A semester
 pass both Professional English and Academic English in the BBA 1B semester if this average is not achieved
 adhere to the progression requirements that exist for the BBA1 subjects taken over the 2 semesters (see below)
BBA 1 and BBA 2/3
In order to fully progress at the end of a semester, a student must:
 have no more than 2 subject grades below 5.5
 have no subject grades below 4.0
BBA 4
BBA 6 and BBA 7
 have no more than 2 subject grades below 6.0 in one semester
 have no more than 3 subject grades below 6.0 in both semesters combined
 to receive the mention of the specialization on their degree the student must pass the three subjects specific to
that specialization
For the Honours degree the following additional regulations apply. Students must:
 have no grades below 6.0 in the BBA6 semester (before resits)
 have an average in excess of 7.5 in the BBA6 semester
 have acceptable dissertation proposal by the end of the BBA6 semester
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 prepare dissertation during the BBA7 semester (in place of a general education class)
 have no grades below 6.0 om the BBA7 semester (after resits)
BACHELOR OF BUSINESS ADMINISTRATION IN GLOBAL HOSPITALITY MANAGEMENT
Semesters 1 and 2
BBA 3
BBA 5 and BBA 7
 have no more than 2 subject grades below 6.0 in one semester
 have no more than 3 subject grades below 6.0 in both semesters combined
For the Honours degree the following additional regulations apply. Students must:
 have no grades below 6.0 in the BBA6 semester (before resits)
 have an average in excess of 7.5 in the BBA6 semester
 have acceptable dissertation proposal by the end of the BBA6 semester
 prepare dissertation during the BBA7 semester (in place of a general education class)
 have no grades below 6.0 om the BBA7 semester (after resits)
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POSTGRADUATE INTENSIVE DIPLOMA IN INTERNATIONAL HOTEL MANAGEMENT
PGD
If these progression requirements are not reached then the student must take resit examinations in the failed subjects
and pay the appropriate fee. The Awards Committee is the final arbiter in these matters. Progression periods are
determined by the program regulations. Normally these are semesters.
10. Resits and Retakes
Resits
Students who do not meet the achievement standards at course level will be allowed to resit an examination, which must
be taken at the specified time, normally in the first two weeks of the new semester. Students taking any necessary resit(s)
will sit the exam in the campus appropriate to their current semester of study. Normally, only one resit per course is
permitted.
Students who miss the assigned resit examination dates without prior permission; will not be permitted to progress to the
next semester of study. Students pay a small fee for resit examinations, as well as an accommodation charge for this
period.
These fees are due for payment prior to the student's arrival or upon arrival, by credit card or cash, at the Accounting
Department. The rule is that no student is accepted into the resit exams unless they have paid their exam resit fees.
If the student is successful in the resit examination, a maximum course grade of 5.5 (or 6.0 or 6.5, see program level
achievement grades) will be awarded and this will be used in the computation of the semester grade average. The resit
mark, if below these, will be the final grade whether higher or lower than the previous mark.
Retakes
If the student has not met the achievement level in this resit examination and the semester, he/she must retake the failed
courses (or equivalent courses) at the appropriate campus of current studies and must pay the relevant fee for those
courses. This means the student will pay the appropriate tuition fee, re-attend class, and complete all exams and
assignments. A student may normally only retake a course one time.
Students who have not met the minimum achievement grade (after resit) in more than two courses will not normally be
able to progress until they have been retaken. A resit examination may not be permitted if the fail was due to cheating,
resulting in a zero grade for a component of the course.
Those students who, after resit, have four non-achieved courses are not allowed to progress with their studies into the
following semester. The Awards Committee may allow one subject to be taken concurrently with the next semester if the
student has three non-achieved courses, providing the timetable allows it. In addition a student cannot progress to a
new semester, if they are still failing a semester prior to the most recent one studied.
11. Plagiarism and Cheating
Plagiarism is the act of presenting another’s ideas or words as one’s own. Cheating includes, but is not limited to, the
intentional falsification or fabrication of any academic activity, unauthorized copying of another person’s work, or aiding
and abetting any such acts.
These acts are forbidden for any graded work assignment such as quiz, test, examination, case study, project or report
and such acts will result in a zero grade for that piece of work. Should the student fail a course due to such a zero grade,
a resit examination may not be permitted. A fail given in these circumstances is part of the progression considerations.
Having completed the Research Methods course, there is no excuse for students in their final semester to be involved in
any aspect of Unfair Practice and the Awards Board will not entertain or tolerate these activities. The discipline process
attached to this behavior is described in the “UNFAIR PRACTICE POLICY” available from the Academic Director Office.
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12. Examination Regulations
At examination points, examination dates will be posted at least one week before the examination takes place. A student
may be allowed to take an examination at other than the scheduled time only if he/she is incapacitated due to illness or
accident, which is certified or due to death in the immediate family. An examination which is missed for reasons other than
the above will result in a zero grade. A student who misses an exam for the above reasons must notify their Program
Manager within one day of their return to school with supporting evidence (e.g. a doctor’s note). A date to sit the exam will
then be agreed. Failure to meet the one day deadline may result in the opportunity to sit the exam being denied.
A student who believes that his/her circumstances fall into other than the above categories must present supporting
documentation and must request a supplemental examination of the Academic Director, whose decision will be final.
This will be a different examination and there will be a fee for a supplemental examination. Travel plans are not an
excusable reason for missing an examination.
Any student arriving at a formal examination after 30 minutes will not be admitted to the examination and the resultant
grade will be zero. A student admitted late will only be given the time until the normal conclusion of the examination to
complete. During written examinations students may not leave in the first 30 minutes or the last 10 minutes of the exam.
General examination regulations will be posted with the examination timetable and these must be observed by students
and faculty without exception. Such regulations will relate to:
a.
Items allowed in the examination room
b.
Items not allowed in the examination room
c.
Talking during the examination
d.
Finishing the examination
e.
Cheating or attempted cheating
g.
Dress Code
13. Maintenance of Academic Standing
Students, who, in the judgment of the Awards Committee or the Academic Director consistently fail to maintain
satisfactory standards will, in the normal course of events, receive notice of:
 Academic Warning on the first occasion.
 Academic Probation on the second occasion and will be
 Required to Withdraw on the third occasion.
Students who have been required to withdraw will have the designation RW recorded in their academic records and are
deemed to have failed. The Awards Committee will specify any conditions or exclusions affecting the required withdrawal.
14.
Grade Report Sheet
At the end of each semester, the student is issued with a Grade Report Sheet. This may be a paper or an electronic
version. The report will list those courses, which contribute to the current program of study and will show for each, the
final grade.
Copies of transcripts or awards documents can be obtained from the Registrar ([email protected]) for a fee.
15.
Deferment of Grade
DG is a designation applied to a course by the Awards Committee to indicate that it grants an extension of a specified
time to complete the requirements of a course.
16.
Academic Records
The student’s academic record is confidential, within the School’s faculty and administration teams, and will be sent only
to the student and the parent or sponsor unless otherwise instructed by the student. Any instruction to the contrary, must
be made in writing to the Academic’s office by the student.
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17. Transfer of Credits
Credits earned at the School are transferable at the discretion of the receiving school, college or university. Historically,
students have successfully transferred credits to major colleges and universities throughout the world.
Students may apply to transfer their studies to another Les Roches institution. In order to do so, the student must make
an appointment with the Student Affairs Department ([email protected]). Upon application, the student will be
informed of the full transfer procedure. All transfer requests must be completed before the student leaves the School for
the practical semester. Later applications will not be considered. Transfer to another Les Roches institution will be
approved by the Directors of both institutions, according to availability at the intended transfer school.
18.
Validity of Registration
After graduation a student’s registration and credit remains valid for twice the length of their program’s duration (unless
other regulations apply).
19. Graduation
To graduate, a student must:
a.
Successfully complete each of the requirements of the chosen program.
b.
Meet the progression requirements for each semester.
c.
Complete all necessary internship periods and assessments (when part of the program).
d.
Discharge all financial obligations to the School.
BBA Honors Degree: The average of the final two semesters is considered
 6.0-7.4 pass
 7.5-8.4 merit
 8.5 and above distinction
PGD Diploma:
 8.5 and above distinction
20. Appeals Procedure
Students may lodge an appeal to the Academic Committee via the Academic Department ([email protected]) within
15 working days from the receipt of their results (assuming 5 delivery days from post-mark) when:
a.
The published results of grades are suspect of containing arithmetical errors or other errors of fact.
b.
Exceptional personal circumstances could have an adverse effect on the candidate’s performance. Besides
providing third party evidence, which substantiates the claim, the candidate must provide good reasons why the
invoked reason was not made known to the Awards Committee before it took place.
Note:
 Appeals, which are based on facts and are already known to the Awards Committee before they made their
recommendation for the conferment of awards, will not be admissible.
 Appeals, which question the academic judgment of examinations, shall not be admissible.
 Appeals, which are based on factors already known to the candidate before the assessment took place, will not
be admissible. Such cases should have led the candidate to file for mitigating circumstances.
The Awards Committee
The Awards Committee comprises of the Academic Director and the relevant faculty members.
The Appeals Procedure
The Academic Director receives and examines the eligibility of an appeal. Formally, the Awards Committee acts on
behalf of the Academic Committee and forwards eligible appeals to the next Appeals Commission meeting. These
meetings only take place upon the request of the Awards Committee and no more than twice a year within three months
following the end of semester assessment periods. The Appeals Commission will be empowered to take either of the
following decisions:
 Reject the appeal and no further action will be taken.
 Refer the matter back to the Awards Committee with appropriate recommendations.
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These recommendations are received by the Awards Committee, which transmits them for execution to the Chairman of
the Academic Committee.
The Awards Committee and the Academic Committee may only question these recommendations if and when errors of
fact or procedural mistakes are suspected to have influenced the Appeals Commission’s recommendation(s). If such is
the case, the Awards Committee and/or the Academic Committee must resubmit the case to the Appeals Commission
with all the necessary documentation. Appellants are required to pay an administration fee.
Appeals Commission
 The General Manager
 The Student Services Director
 Independent Educational Representative (External)
 Independent Industry Representative (External)
The Quorum for this committee is two of which at least one independent and one representing the school.
Equal Opportunity Policy for Students
The primary purpose of Les Roches International School of Hotel Management is to provide a rich and professional
education for Managers of the future. This objective is part of the Institutions’ mission. To this end Les Roches is
committed to equality of regard and of opportunity for all its students, irrespective of religion, ethnicity or culture, gender,
marital status, disability, age or sexual orientation. In its policies and practices Les
Roches will seek to enhance the self-esteem of all those it serves. It will seek to create a learning environment in which
individuals are encouraged to fulfill their potential.
The commitment to equality of regard and opportunity is a fundamental policy that pervades all the school’s activities and
is endorsed by the Board. All members of the Les Roches Community are expected to ensure that their actions embody
and uphold this commitment.
The Institution will seek to ensure that:
Its publications reflect the policy.
Program admissions requirements are free from unnecessary barriers.
Selection procedures are operated fairly
Teaching and Learning materials produced in the college are free from stereotypes.
Assessment procedures are fair for all candidates and allow impartial opportunities for students to demonstrate
their potential.
 Services and access to them is assured.





This policy is set within the institutional dress code and conduct codes which set the parameters for student behavior
and conduct.
“If you feel that you have been discriminated against after using all the internal processes, you may take your complaint
to an Independent Equal Opportunities Ombudsman. You must take this action within 5 working days and submit a
comprehensive file relating to the complaint at: [email protected]
21.
Attendance Policy
Attendance in class is important to succeed at college and students are expected to have a commitment to their studies
and a work ethos, which is displayed through excellent attendance. For this reason, attendance is required at all theory
and practical classes. Students are expected to be in class on time. Students may not be allowed in the classroom if they
arrive late. Lateness will be recorded.
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Absences
Absences will be recorded by each lecturer for each period and when a student is absent, the lecturer will report the
absence on a daily basis. A single period counts as one absence, a double period counts as two absences, etc.
It is essential that students are not absent from more than the recommended amount of lessons. This is to justify the
credits awarded for each course and to give students the best possible chance of passing the program.
Absences are taken at students’ discretion. They are to be used for: illness, personal appointments, external interviews
and any other valid reasons that cannot be dealt with outside of lesson and practical time. It is highly recommended that
students keep a note of their own absences.
Letters are sent when absence hours reach:
 20 hours or above
 40 hours or above
Extenuating circumstances may, in some cases be taken into consideration, with particular reference to serious illness.
The Director or Academic Director may allow students to be absent in some circumstances and these absences will not
count towards the student’s total. Any requests of this nature should be made in writing prior or immediately after the
student’s absence. If a punctuality letter is sent before the student’s request is received these absences will remain on
the student’s record.
Lessons missed due to In-house presentations and interviews will not count towards the total absence although students
must register to attend presentations. Students will still be marked as absent from class but the Academic Services
Office will adjust this once their attendance is verified.
Absence from class does not release students from responsibilities of submitting work and projects on time, or of taking
exams, quizzes and group work. The tutor may elect to give a failing mark if a student does not attend a scheduled class
even if the student is within the absence limit for that particular course.
22.1. All Programs
During one semester students are allowed to be absent for a maximum of 60 periods / contact hours; this includes both
academic and practical classes.
Absence per course
Students are allowed to be absent from a maximum of 30% of the contact hours for any one academic course. This
represents 14 hours of a 45 hour theory course. Additionally students are allowed to be absent for a maximum of 30
hours of a practical course. If this amount of hours is exceeded the student will be deemed to have failed that course and
awarded a zero grade for that course.
22.2. Practical Duty
If a student is consistently late for a craft-based learning class the teacher is entitled to schedule them to work extra duty.
This extra duty time and date will be communicated to the student well in advance of the duty. When a student is absent
from a class, the absence will be recorded and deducted from the student’s absence record. If a student is late for a
class, this is also recorded.
Because practical duty involves working as a member of a team, it is important that students communicate with the
teacher in charge if they intend to be absent. This can be either verbally, if known in advance, or by email for any illness
or other emergency. In these situations students should send an email to the teacher in charge before the practical class
/ duty is due to start. Students who do not communicate their absence before a scheduled class / duty will be deducted
0.2 from their behavior mark for each offence.
The period is considered missed if at the start of the period the student is not present. Teachers may decide not to
accept late students to class since this can disrupt the learning of other students.
An academic course of 45 periods is considered as failed if a student misses more than 30% or a total of 15 periods.
A craft-based learning course is considered failed if a student misses 30 hours without evidence of a valid reason or
without the permission of the Program Manager.
It is the student’s responsibility to manage the hours and to inform the practical program manager of any circumstances
that will have an effect on the failed course policy. A student who has exceeded 30 unexcused hours will receive a
written warning that the course has been failed but will be expected to continue participating in the course in order to
obtain the knowledge necessary for passing the resit exam.
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Lunch meals scheduled at the restaurant
The objective for the lunch schedule at the restaurant is for students to learn through observation and by experiencing a
formal service. All the academic schedules have been designed so that students can participate in this learning. In order
to guarantee the delivery and keep within the high standard of the service and kitchen program the following standard of
excellence will be implemented:
All students scheduled for the lunch must be at the restaurant to sign in for lunch at the start of the session.
All students who have signed in will immediately proceed to be seated. At times there is an overflow of students due to
reservation by outside guests. Should this be the case, students who have lined up to be seated first will be released first.
Invalid semester
Students have 60 periods per semester that may be used for illness, interviews or any other emergency. Out of these 60
periods there are only 30 hours of unexcused absence for the craft-based learning courses. It is very important to
understand that the semester will be invalidated should the total absences for the semester go over 60 periods.
At the start of the semester, a 6-point passing grade is awarded to all students for discipline and behavior and students
are expected to keep this passing grade. Should the discipline mark fall below 4 points the semester will be regarded as
failed and will be invalidated.
Repeating hours missed at weekends
Missing practical duty during weekends and during exam days will result in disciplinary point deduction as per the
published policy.
In addition, the missed hour will have to be compensated with extra duty on another weekend. This duty will be
scheduled by the teacher.
Uniforms / Behavior / Gross negligence
Disciplinary points will be deducted if students damage equipment through gross negligence or deliberate act.
Disciplinary points will also be deducted for incomplete uniform or if the student misbehaves in any way.
In addition to the above sanctions, the Program Manager reserves the right to assign extra duty for frequent
absenteeism or in cases of severe misbehavior.
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FINAL | DISPOSITION
1000.1
The present regulations are adopted by the Management of the Les Roches Marbella International School of Hotel
Management and shall be effective from 1st January 2013.
1000.2
The Management reserves the right, at all times, to make amendments according to circumstances, without giving prior notice.
LES ROCHES MARBELLA
International School of Hotel Management
Mr. Díez de la Lastra
CEO - General Director
January 2016
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14.
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EDUCATIONAL PHILOSOPHY AND ACADEMIC MANAGEMENT
The School’s leadership structure is designed to guarantee a responsible management of the School’s resources, committed
to achieving its mission and objectives. Les Roches belongs to Laureate Education Inc., which is one of the largest networks
of private post-secondary institutions in the world.
Since 2014, the General Manager is Mr. Carlos Diez de la Lastra, who has extensive professional experience in the
educational sector, where he has held positions of high responsibility in Laureate International Universities, parent
organization of Les Roches Marbella and holders of a global network of more than 800,000 students in 75 higher education
institutions in 30 countries around the world. He is assisted by a management team, which consists of an Academic Director,
Student Services & Operations Director, Enrollment & Marketing and a Chief Financial Officer. Les Roches is part of an
institution which strives to offer high quality, career-focused education.
As such there is a management structure whose function is to ensure academic integration and curriculum diversity.
Faculty work within the parameters set by the Academic Committee. They are, however, free to design and develop courses of
study providing students with their experience supported by legitimate sources of information using a balanced approach.
Typically, faculty will seek to give students a solid base in their field and foster critical reasoning. Thus, we strive to prepare
students to assume a personally rewarding constructive role in society.
Another important executive arm of the Academic Committee is the School’s Enrolment Management Department which is
responsible for admitting students into our programs. The Academic Officer follows the students’ academic standing until
graduation in conjunction with the Programme Managers. The Awards Committees regularly assess the students’ progress by
analyzing individual and group results in accordance with academic and other regulations governing the program. The Awards
Committee is the official body that recommends conferment of Awards. Appeals may be lodged following the appeal’s
procedure described elsewhere in this catalogue.
Thus, the structure within Les Roches is designed to achieve three major objectives:

The first is to assure that all constituencies within the School work towards realizing the School’s mission.

The second is to make sure that all key persons involved in the education of students and all other relevant
constituencies including students participate in defining the means and actions that are necessary to achieve the
School’s mission.

The third is to ensure adequate provision for monitoring and assessing the School’s performance in achieving
its mission.
A.
Code of Ethics
The Les Roches community commits itself to be a centre of excellence and integrity. It aims to maintain a spirit of open
academic inquiry; it seeks to ensure and respect the rights and equal opportunities of all its members and to maintain a sense
of respect and consistency with stakeholders. Likewise, Les Roches expects that all members of the community will contribute
to the welfare and reputation of the school and its members.
B.
Pathways of Study
The program is organized into horizontal yearly course structures. Within the program, courses are subdivided into Pathways
to emphasize the vertical nature of the various fields of study over several years. The vertical integration ensures that the
various courses within a Pathway progressively develop students’ abilities in this discipline. Horizontal integration of the
courses within a course, for example the first year of studies, BBA1, ensures the courses complement each other and best
achieve the goals of the course. The Pathway organisation is also used to organize and focus faculty for curriculum review
and development using Industry Advisors where appropriate. General Education has its own pathway leader and works with
its mission whilst also seeking to support the overall aims of the whole program through core skill development.
C.
Academic Advice, Tutorials and Career Counseling
Academic advice and career counseling are provided by Faculty and Administration, depending upon the areas of need of the
specific student. The academic environment of Les Roches means that the doors of the Academic Director, Programme
Managers and Faculty are regularly open to students for consultation, either on course or program difficulties, or on
career counseling.
The Student Counselor is available regularly at the School to help students deal with personal problems that they would prefer
not to talk about with faculty or management. Confidentiality is guaranteed.
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The Career Development Department assist in making professional contacts or contacting other educational institutions or
hospitality corporations for further information and also provide additional assistance in finding industry internships.
D.
Faculty
The backgrounds and qualifications of the Les Roches faculty reflect a wide variety of skills and qualifications. From diverse
cultures and nationalities, the faculty ideally complements the program content which incorporates the Swiss emphasis on
initially attaining a thorough basic knowledge in Practical and Hotel Operations skills, while incrementally developing
competency in Business-Related Academic and General Education theoretical courses. Details of faculty are given later in the
catalogue.
E.
Transcripts
All requests for transcripts, records, copies of original documents are addressed to the Academic Services Office (Registar).
An administrative charge is made for this service.
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15. CAMPUS
A.
Classrooms and Laboratories
The Les Roches Marbella building contains classrooms and laboratories. Specialty classrooms include the specifically built
production and individual kitchens, the demonstration kitchen, the demonstration bar, a dining room (“Le Marché Restaurant”),
an Á la carte restaurant (“El Olivo”), a Cafe Bistro -fast-food outlet-, a Front Office and Rooms Division laboratory, the IT
classroom, the Modern Languages Laboratory and the Auditorium.
The Library features over 5,000 books, journals, magazines and on-line references, as well as videos, CD roms, DVDs and
audio tapes, including 4 online magazines libraries and 2 online books libraries. Internet access for research and personal use
is available (See laptop policy).
The administrative offices are located on the ground floor of this building. Faculty offices are located on the first floor and lower
ground floor.
B.
Common Areas
Reception is open 24 hours daily. There is a light space (Student Club) where students can socialize, read or work. In general,
the Cafe Bistro is open under the supervision of the Service Department on weekdays. Students are expected to help keep the
common areas tidy at all times. It is important that when visitors arrive, the first impression they have of the school is that it is
neat and orderly.
Smoking is not allowed within the Campus area, according to Spanish law (28/2005, dated 27th December 2005).
C.
Communications
Mail is distributed in personal pigeonholes daily. Student mail should be addressed as follows:
Complete name and student number
International School of Hotel Management
“Les Roches Marbella”
Urb. Las Lomas de Río Verde
Carretera de Istán, km.1
Marbella 29602 (Spain)
All rooms have been assigned a direct-in-dial telephone number. Callers may reach you by dialing the following number:
(+34) 951 052 + room number (Example +34 951 052 +101, 102 …)
The lines will be available everyday from 08h00 to 24h00.
Callers can also leave a message for the students when calling the school. The number of the School’s reception is (+34) 902
515 520.
Please note calls later than 24.00 hours are not accepted in order to respect the sleeping hours of students. Students who are
on duty or in the dining room are not permitted to take calls. When on duty or in class, students may not receive phone calls.
Mobile phones should be switched off during these times.
Students can also receive faxes. The fax number is (+34) 952 82 39 86. Upon reception, faxes are placed in the Student’s
pigeonhole. Please make sure that the Student’s name is clearly indicated on the first page.
Students may also need to contact Administration and Academic Services Offices for various reasons whilst at Les Roches.
Students may not miss classes or any officially scheduled event because of time spent in these offices.
Other information is displayed on notice boards located in the Common and Academic Areas that students should check daily
in order to be up-to-date with general information, memos, meetings etc. Personal e-mails and pigeonholes should be also
checked daily for personal e-mails, post and communications.
Every student is provided with a Les Roches email address which, together with the School’s Intranet system, valid during
their studying period. “Les Roches-Intranet”, is used to communicate with students via their notebook computer linked to the
School’s network. The Intranet provides an up-to-date information service on a wide range of academic and general matters.
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D.
Environmental Policy
Les Roches conforms to ISO14001:2004.
ISO 14001:2004 specifies requirements for an environmental management system to enable an organization to develop and
implement a policy and objectives which take into account legal requirements and other requirements to which the
organization subscribes, and information about significant environmental aspects. It applies to those environmental aspects
that the organization identifies as those which it can control and those which it can influence.
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16.
A.
ACADEMIC CATALOG
2016
STUDENT LIFE
The Daily Way of Life
Student life at Les Roches mirrors the life of the future manager in the hospitality industry. Students at Les Roches fulfill
demanding work schedules, yet they enjoy a fulfilling social life. Indeed, two major components of the Les Roches way of life
are the regimented work disciplines associated with the academic and practical demands of the curriculum, and the crosscultural social activities of the student body.
B.
The Working Environment
Within the School, it’s all business! The School operation is in fact, to a large extent, maintained by the students, who are
involved in all phases of food production and restaurant service and who assume defined responsibilities for the running of
the School.
Students within the School adopt a code of behavior and appearance, in accordance with the rigors of the industry. Selfdiscipline is an indispensable prerequisite for any future manager, its acceptance and implementation in the School assures
an easy transition to an industry renowned for its conservative attitudes to propriety and aesthetics.
Attendance at scheduled events constitutes lifestyle training for a would-be professional, moreover attendance in class
supports effective learning and therefore attendance is compulsory. The responsibility lies with the student to manage his or
her own time in preparing for evaluations scheduled throughout the semester. Evaluations may be written or practical, or a
combination of these, depending on the course.
C.
Extra-Curricular Life, Sports and Social Activities
Extra-curricular life in the area is extraordinarily rich and varied. The International beach resort Puerto Banús and Marbella
afford an unusually rich opportunity for recreation and amusement. The year-round city and resort of Marbella offers panoply
of sporting and relaxation options, which complement the sporting and extra-curricular opportunities organized by the school.
Extra-curricular life, within this framework, is rich and varied. The students have the opportunity to practice all the activities
needed to keep fit and healthy.
The official School Sports Centre is the Manolo Santana Racquet’s Club, just 5 minutes walk from the School. Les Roches
Marbella students are members while studying on site at Les Roches Marbella. The Racquet’s Club offers tennis courts,
paddle tennis, squash, aerobic classes, a gym, a swimming pool and saunas.
Students are encouraged to organize sporting & recreational activities inside and outside campus. Inside sports facilities
include golf putting green, volleyball and basketball, as well as several table sports (table tennis, billiard and football table)
These activities will be summarized during the Sports Day, organized every semester.
Les Roches acknowledges the importance of fitness and sport to the overall physical and mental well-being of the
future professional.
School facilities and other external facilities (external football field hired once / twice a week) are free of charge.
Social life within the School is organized in each semester around Cultural Awareness Day and Sports Day. These events are
organized by Students Services Department with cooperation of the School Houses. Various smaller fund-raising events, such
as mufti-days, evening events, etc… are organized throughout the semester by graduating students. Some other events such
as Welcome Dinner for new students, Wine Club and field trips to different areas/events related to the industry (recycling plant,
museums, hotel fairs…) and the Les Roches Marbella Student Blog are scheduled in order provide additional extracurricular
activities to the students.
D.
Student Representation
Students are involved in the life of the School through several mechanisms. Class Delegates are elected directly by each class
providing a communication channel for academic and non-academic policy and events, and representing the impressions and
needs of the student body to the administration. Class Delegate meetings are held once per semester to ensure a steady flow
of two-way communication between the school administration and students.
The Les Roches Chapter of Eta Sigma Delta, the International Academic Honor Society for students of Hospitality and
Tourism, is open to students in Semester 8. Invitation to join is based upon academic excellence and professionalism whilst on
internship and in the School.
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Residential Life
Residential life at Les Roches incorporates housing options within Les Roches Marbella. BBA1 and BBA2 students, because
of early morning and late evening practical commitments, are housed in the School Residence. The quality of school-owned
housing can comfortably be equated with the basic standards found in a quality hotel accommodation. All rooms have
private bathrooms.
A supplement is charged for private rooms available in limited quantity, upon request (first come, first served.) BBA4, BBA6 &
BBA7 students and post graduates are advised to rent accommodation in the surrounding area.
Because the majority of housing facilities feature double rooms, visiting rights for persons not housed in the residence are not
permitted. Any violation of this rule may lead to immediate expulsion from the School’s residence.
BBA2 returning students are allowed to select roommates and housing is assigned, whenever possible, according to student
wishes. Food for cooking is not allowed in student rooms. Regular cleaning service is provided for all rooms and the school
provides bedroom linen.
The school provides breakfast, lunch and dinner during the week and two meals daily at the weekends and national holidays,
with a reservation system in place.
The University may grant exemptions to the on-campus housing policy for certain categories of students based upon
guidelines related to marital status, age (older than 25) or have dependent children.
17.
INTERNSHIP POLICY
The aim of the internship is to provide students with interesting and informative training opportunities of high standard which
enhance professional competence and enriches personal development. These opportunities will take place both in the
international areas of the Hospitality Industry and within establishments of high standards in Spain and abroad.
We are proud to present excellent relationships with the hospitality, tourism and leisure industry and always aim to be
transparent in both – our contact with these industries and with our students. However, students are constrained by
international visa policies and this may limit choices of destinations.
Internship Responsibilities
Internship is an integral part of the School's program and is an indispensable complement to the theoretical studies. After each
the corresponding academic semester the corresponding practical internship, which has a value of three credits, must be
carried out. Therefore the corresponding Diploma can be issued only to students who successfully achieved the academic and
practical requirements for the Internships.
For BBA Semester 2 students, the Career Development & Industry Placement Department (CDIP) will provide full support and
guidance to each student. The CDIP will organize the interviews required for BBA Semester 2 students within the semester in
order to find a placement, although, once an offer has been received, if the student does not accept the position offered by
one establishment within a maximum period of 48 hours, it will be the student’s own responsibility to find a new internship.
For BBA Semester 4 students the Career Development & Industry Placement Department (CDIP) will provide when requested
assistance, guidance or advise to students to find an Internship. It is the student’s responsibility to contact the establishments
directly and/or to approach the Career Development & Industry Placement Department for support if required.
A list of collaborating hotels and information on the internships will be available for all the students from the Career
Development & Industry Placement Department and duly published in the School’s intranet. Students may ask the CDIP
officers for assistance.
Attendance to Hotel presentations/interviews is compulsory for all Semester 2 students, as well as for higher semester’s
students who have already signed for it.
Any student that will not attend the corresponding Hotel presentations and/or interviews will be deducted the corresponding
behavior points by the CDIP.
The School is also responsible for:

Providing necessary advice and assistance to students in all aspects of their applications to achieve a successful
career path.
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
Giving students access to the numerous offers received every semester from employers and assisting them in their
potential internship search.

Issuing the necessary School documents required by the work laws of the countries in which the students will carry
out their internships.

Checking that the employers apply the remuneration laws, customary in the specific countries.

Keeping in contact with the students and/or the employer during the internship period.
The student is responsible for:

Being active in his/her research process and to keep the Career Development & Industry Placement Department
(CDIP) Informed of his/her progress.

Observing standards and regulation stated by the School (charter, training procedures, evaluation process, etc…)

Respecting administrative constraints such as visa, work permit, language or professional requirements which might
limit the choice of location in which the student wish to do his/her in training.

Successfully achieving the agreed training period at a single establishment, which is, under no circumstances,
managed or owned by a member of the student’s family.

Covering any expenses such as travel, accommodation, meals, pocket money, work permit, visa costs, insurance,
etc. which may arise from his/her industrial placement.
After one rejection of a formal offer for an internship organized through the CDIP, the School will no longer provide assitance
for obtaining a student’s internship.
If a student encounters problems of any kind during the internship period, whether personal or professional, he/she must
contact the Career Development & Industry Placement Department (CDIP) to request advise or support. Under no
circumstances is the students allowed to break his/her internship contract without the agreement of both the School and the
employer. Should the student do so, the internship in question will not be validated and the student will be required to carry out
a further internship period, at a time stated by the School, in order to receive the necessary credits for the Diploma.
Insurance
During School semesters, as well as during the internships, the students have to be covered with a health insurance, either
provided by Les Roches Marbella (“Sanitas”)* or private. Students that will be covered by their own private or public
insurances are advised to hire private or public accident/sickness insurance, for the duration of the internship, according to the
specific requirements of their nationality and/or internship destination. It is the student’s responsibility to obtain
such information.
18.
A.
STANDARDS OF EXCELLENCE
Objectives
The School's Standards of Excellence have been drawn up as a guide to future conduct as a Manager in the hospitality
industry. Their aim is to explain the distinctive mode of behaviour required, both as an employee and, later, as an employer in
the hotel industry.
Respected and trustworthy professional leaders need to display exemplary behaviour. Les Roches Marbella expects its
students to do the same. for this reason, Les Roches Marbella expects its students to challenge themselves to exceed the
requirements outlined in these Standards of Excellence. This desire to excel reflects what will be expected in the hospitality
industry. These standards of Excellence apply to students while they are at School and during their internship.
B.
General Standards of Excellence
Business Code
The wearing of professional business code is part of the school’s image and also that of its students, which is well received by
the prospective employers who visit the school every year on their hiring trips. The wearing of Business Dress is to reflect Les
Roches as an institution with high standards of professional image.
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Guidance on appropriate business dress is issued to the students at the start of each semester.
All students are requested to supply their own suits in accordance with the Business Dress Code standards.
From 1st April until 15th September, students are allowed to remove their blazers/jackets. Short sleeves blouses/shirts will be
allowed. In these circumstances, the name tag must be worn on the shirt/blouse.
From 15th September until 31st March blazers and jackets are compulsory.
The Business Dress Code is to be worn during the daytime (08:00-17:30) from Monday to Friday, in the academic semester, in
all areas of the School.
During the internship period, or when visiting the School premises after completion of the course, the same high dress
standards apply and students are expected to wear a jacket and tie.
Male students: The business dress code comprises:
Suit
 2/3 piece suit - NOT jacket and trousers
 Black, grey, navy or dark brown - pinstripe or plain
Shirt
 White or pastel color (can have pastel stripes or checks), must be tucked in - NO dark colors
 All buttons on shirt have to be closed
Tie
 Darker color than the shirt - NO fancy motifs
Socks / Shoes
 Dark socks to match the suit color
 Black shoes with black, grey or navy suits
 Brown shoes with dark brown suits
Accessories
 Belts must be worn with trousers with belt loops and should match the corresponding show color above
 Plain V-necked sweaters and waistcoats (navy blue, grey or black to compliment the suit), may be worn under the
jacket
 NO scarves, jumpers or patterned waistcoats
 Name tag to be worn at all times
 White handkerchief may be worn in top jacket pocket
 One badge/pin on lapel
 No more than 3 pieces of discreet jewellery (cufflinks, watch & ring)
Female students: The business dress code comprises:
Suit
 Business suit (dress, skirt or trousers + matching jacket) - NOT separates
 Black, grey, navy or dark brown - pinstripe or plain
 Suit trousers must be full length, classic in style & not skin tight
 Skirt or dress length must be one credit card width above or below the knee
Shirt or Blouse
 White or pastel color, tucked in - NO dark colors
 No t-shirts
 Round neck tops are allowed
 Plain V-necked sweaters may be worn under the jacket
Tights / Shoes
 Skin color, black or dark grey fine tights to match the suit color.
 Socks may be worn with trousers
 Black polished closed-in court shoes, with a heel - Heels should be no more than 5cm high
 Brown shoes with dark brown suits
 No ballerina pumps, moccasins or boots
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Accessories
 Only discreet silk type business scarves allowed
 Name tag to be worn at all times
 One badge/pin on lapel
 No more than 5 pieces of unobtrusive silver or gold jewelry (earring, watch, necklace & ring)
Casual dress code for all students
Female:
 Trousers, skirt, dress, casual shorts, jeans (not torn)

Clean T-shirt, blouse, sweater, sleeveless T-shirt and jacket

Track suit

Heeled shoes, flat shoes, sports shoes for interior use
Male:
 Trousers, casual shorts, jeans (not torn)

Clean T-shirt, shirt, sweater, jacket

Track suit

Clean casual shoes, sports shoes for interior use only
All these items must be in good taste (hats and caps are not permitted, nor is wearing sunglasses inside buildings).
The above listed items are not part of the uniform and may therefore not be worn inside the School building EXCEPT during
your free time on weekends.
Professional Uniform
The professional uniform is to be worn only whilst in Practical Class. Students may not leave the campus wearing the
professional uniform. It should always be of impeccable appearance.
General Appearance
Male students:

Hair must be short not touching shirt collar without excessive length or bulk.

Clean short finger nails
Female students:

Female students: long hair must be kept tied up neat, short hair should be kept orderly at all times. In addition, to
comply with hygiene regulations in food production areas (Kitchen), headscarves will be worn when provided.

Colored nail polish and obtrusive jewelry are not acceptable in Les Roches students, as in the Industry.

One pair of non-obtrusive earrings on the lobes
Male and Female students:

Extreme styles, extreme haircuts, visible tattoos, visible piercing including earrings, tongue or nose pins or rings,
platform shoes, etc. are not acceptable
Unnatural hair colorings are not acceptable in the School.
BBA Semester 1, BBA Semester 2, BBA Semester 4 & PGD students
For hygienic reasons, facial hair (moustache & beard) is undesirable for students that have to perform practical F&B classes.
Male students are expected to be well-shaven at all times. Exclusion for this norm must be certified by a doctor.
BBA Semester 6 and 7 students
Properly trimmed beards are acceptable, provided that they are not grown during the program.
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Access may be denied to classes, examinations, dining rooms, Practical Class or public areas of the School building to
students who fail to respect any of the Standards of Excellence mentioned above. This reflects the standards demanded in the
Hotel Industry.
General Behavior
A teacher is entitled to evict a student in the event of significant misconduct or un-preparedness for a scheduled class.
Locker Facilities
Non-resident students may be issued a locker during the course of a semester. They are located in the toilettes near the new
classrooms area.
Students must ensure that the lockers are padlocked at all times. The School cannot be held responsible for the loss or
damage to any personal item.
Classrooms
Classrooms are closed on Saturdays and Sundays. Library is open according to published timetables. Study rooms can be
used daily (Monday to Sunday) until 24.00 h.
Students are expected to take care of furniture and School material. The responsible party must pay for any loss or damages.
Classrooms, laboratories and study rooms are places of work. SILENCE is therefore required to enable students to
concentrate. Eating and drinking is not permitted in these areas.
The use of mobile phones during academic or Practical Class time, and when in Practical Class, is not allowed for obvious
courtesy reasons. These devices must be properly switched off to avoid any undue disruption.
Library and Resource Area
The Library and Resource Area comprises the Library and the Study Rooms.
The Library is a place for quiet study. So you are expected to work quietly here.
The opening hours are posted in the
myroches.lesroches.es/Library/General Information)
Library
and
in
the
Library
brochure
(School
intranet:
Smoking, food and drinks (except for bottles of water with capon. (max. 33 cl), as well as the use of cell phones and speaking
loud are not allowed in the area.
Students must present their student card in order to borrow items. Renewals of items can be done at the Library
Borrowing more than necessary at any one time is not recommended.
Lending service regulations are publishing in the Library Intranet page: (section: Library services – regulations) and in the
library Service Letter.
Items used within the library for reference purposes must be returned to their correct place in the Library to keep it tidy and to
allow the fast turn around of items.
Library items loan duration:
Borrowed items are to be returned on time for the convenience of all. Behavior points will be deducted on items returned late.
Reminders are sent to students’ Les Roches email.
The Library is equipped with a security alarm. Security checks are carried out when it sounds as a student leaves the area.
Students are to stop and co-operate fully with the Library team.
Lost items will be charged to the student and deducted from the student’s deposit.
The Library staff will be glad to assist you in any possible way during the preparation of projects and can assist you with
finding the correct location of library items.
All staff in this area has authority to deduct behavior points if students do not respect the Standards of Excellence regarding
the use of the Centre.
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Photocopying/Printing
To make photocopies, students must use their own student card. All students receive an e-mail from the IT department with
the instructions to photocopy, print and scan documents. Following CEDRO copyright license, the maximum of a work
reproduction authorized is 10% (from a periodical publication it is possible to photocopy a complete article) Certain valuable
books cannot be photocopied. Students are liable for paying for a new book if a book is damaged during photocopying. No
writing or highlighting is allowed into Library books.
Student Card
The student card is used for identification, meal control, residence access, garage parking and for borrowing books from the
library, as well as for internal control purposes. It is issued upon arrival at Les Roches Marbella. The student card is valid for
the whole duration of the semester attended.
If, for some reason (repeating a course, longer internship, etc), the student card expires, a new one can be obtained from the.
Student Services Department, previous payment in Accounting Dept.
A replacement card costs 15 euros, which has to be paid directly to the Accounting Office.
Information Technology - Hardware
Students are advised to ensure that their machines match the minimum specifications as recommended by the IT Support
Team – see the Information Technology Equipment Policy. Latest update of this document available on the (School’s intranet:
myroches.lesroches.es/Student Support/IT Department/Policies.
Please note that only English language software can be accepted. Failure to abide by this requirement will result in the student
being forbidden to connect to the network in School until it complies with the minimum specification.
Students who submit their machine to be fixed to the IT Support Team must agree to the terms and conditions drawn by the
IT department.
Students are responsible for ensuring that computer hardware is in perfect working order at all times. Please note that for
School purchased machines, hardware damage or other malfunctions resulting from personal use are not covered by the
maintenance service provided by the School.
Information Technology - Software
Copying software covered by a copyright is illegal. The School shall not be responsible for any damage or copyright violation
caused by software not purchased from the school.
Computer Virus Infections
The School’s anti-virus system will be loaded on to students’ machines during their studies at Les Roches. It is the student’s
responsibility to ensure this software is un-installed at the end of his/her studies. Students must be aware that serious
sanctions will ensue if they are responsible for introducing a virus to the School system. It is the student’s responsibility to
ensure that their machine is adequately protected against viruses by regularly updating their software.
Any hacking activities on the school’s network, as well on the local network (LAN) and/or on the external (Internet - WAN) is
strictly forbidden and will be the cause to severe discipline measures.
Failure to accept these requirements will result in the student being forbidden to connect to the network in School. The student
will also be barred from having access to any of the network resources.
Internet
Whilst at School, students have limited access to INTERNET and are provided with their own e-mail address at the beginning
of the first semester until completion of their studies at School. The network and Internet connections are available for
educational and academics purposes principally.
Please note that a policy is in place to block access to certain sites of specific contents.
Dining Rooms
The School uniform must be worn in the dining rooms during the week. Casual clothes may be worn in the dining rooms at
weekends. Students are not allowed to take off their blazers during meals.
Students are expected to behave in a mature, orderly and dignified manner in the dining rooms, as is expected of a
Hospitality Manager.
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The following items are not allowed in the dining rooms, but may be left in the locker or in the room or in the shelters at the
entrance of Marché Restaurant:

Letters

Computers

Books

Briefcases

Newspapers

coats

bags

mobile phones, key holders…
Students must await permission to leave the Restaurant “El Olivo” (after lunch) from the supervisor in charge.
Mobile telephones are not allowed to be used in the “Marché” Restaurant, the Restaurant “El Olivo” or any academic area.
Attendance at Meals
During the BBA Semester 1 programme, lunch is compulsory from Monday to Friday. Dinner is at student’s discretion.
Breakfast will be compulsory only for the BBA Semester 1 students who are on practical week, during academic week they will
need to sign.
Students must make a prior reservation at Lotus system in order to have dinner during the week or meals during weekends.
To avoid delays for others, latecomers and students without proper appearance and behaviour will not be permitted to enter
the dining rooms.
Visitors and Invitations to Meals
Students' parents will be welcome when they visit Les Roches Marbella. A free meal coupon may be collected from the School
F&B Department on their first visit.
Visitors other than parents are also welcome to come into School for meals. In this case, visitors' meal coupons can be
purchased for a nominal charge from Reception. Visitors should meet the same dress code as students; male guests should
wear a tie, jacket and proper trousers (no jeans, T-shirts, etc), female guests should also be correctly and smartly dressed (no
jeans, T-shirts, etc).
Restricted Areas
Access to all F&B outlets outside the operational time is prohibited to all students. Only students in practical operations are
permitted to enter any of F&B outlets during practical classes. Students wishing to consult any of the F&B lecturers must first
ask permission by email or phone.
Classrooms, Library and Laboratories are only accessible until 24.00 hours.
Administration and Faculty areas are only accessible during opening hours (8:30 – 17:30).
Any unauthorized access to these areas will be considered a severe misbehavior and duly penalized.
Students who are excused from class or Practical Class and who have a medical certificate must remain outside the academic
and practical areas, as well as the School’s Cafe Bistro.
Accommodation / Campus

Rooms are to be kept tidy and beds made every morning.

Noise is a form of pollution, bad for your health and a disturbance to all, therefore noise must be kept to a minimum
everywhere at all times. School Regulations implement silence between 23:00 and 08:00 hours, (Sunday to
Thursday). Fridays and Saturdays silence is required from 24.00 hours. Violators can be charged for "breach of the
peace"

Posters, photos, drawings or any other kind of decorations cannot be hung on room walls. Metal notice boards are
provided in the rooms for that purpose.

Domestic pets are not allowed on the campus.

Permission is required to use a refrigerator in a room and an energy fee of 50 Euros per semester will be charged.
The Director of Residence has the right to remove the refrigerator if the fee has not been paid. Students are allowed
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to have a TV in their room. For machines with a voltage power higher than 2000 W, the energy fee will be 70€
per month.

For safety reasons, hair dryers must not be used in the bathroom or showers.

Valuables must be kept in the room’s safe.
For reasons of security, peace and quietness Les Roches Marbella resident students may enter each other's rooms only from
09:00 until 23:00. This requirement also applies to students wishing to study or work together. Students willing to study or work
together outside of these hours may meet in the Student Club, informing previously to the night Security service.
For the same security reasons external student visitors, except for students’ parents, including no-resident students, family
and friends, CAN BE MET EXCLUSIVELY IN THE PUBLIC AREAS, lounges and lobbies, from 9:00 to 23:00 hrs. Therefore,
their access in the residence area is strictly forbidden at all times, without the corresponding authorization of the Director of
Residence or Student Services. Given the serious security aspect of this Standard, ANY VIOLATION COULD LEAD TO
IMMEDIATE EXPULSION FROM THE SCHOOL’S RESIDENCE.
Washing machines, dryers and ironing facilities are available on the residence area. Underwear and socks may be washed in
rooms but must not be left soaking or hanging in the bath. No items of clothing are to be hung from windows or balconies.
Ironing items are available in Reception.
As a good safety practice, all radios, lights and other electrical appliances are to be switched off on leaving the room. Rooms
are not meant, nor equipped, for cooking for hygiene and safety reasons. Fruit, biscuits and sweets may be kept in rooms, but
any other food or drink items or cooking utensils cannot be stored and could be removed by the Director of Residence.
Food and drink items are not allowed to be stored on the window ledges in Les Roches accommodation. The School reserves
the right to confiscate any such items.
School cutlery, crockery and glasses must not be removed from the main building.
Student rooms are equipped with central heating. The Maintenance is responsible for modifying the temperature of the
residence and School areas according to weather criteria. Portable heaters, electric or otherwise, are not allowed in
student rooms.
Students who disrespect the Standards of Excellence, related to living on campus accommodation buildings can be asked to
leave the campus. In these situations, at the discretion of the Campus Director, they may be able to continue their academic
studies. However, they must find alternative accommodation off campus. Students who are asked to leave campus
accommodation are not entitled to a refund. In addition, any student found in campus accommodation after being asked to
leave the accommodation will be expelled from the school due to misconduct.
Breaching some of the Residence regulations may imply:
o
1st breach: Points deducted according to infraction
o
2nd breach: higher point deduction and warning letter with copy to parents/sponsors.
o
3rd breach: Expulsion from Residence, with no refund.
Important Notice

The School declines all responsibility for any articles or money stolen.

The Director of Residence’s prior consent is required in order to change the furniture layout in a student room.

For insurance and security reasons, students can only change rooms with written permission from the Director of
Residence.

The Director of Residence must be informed of any breakages, malfunctions or complaints about a room.

Suitcases should be stored in the allocated storeroom on the residential building. It is strictly forbidden to store your
bicycle in your room. The Reception will indicate you where to store your bicycle.

In order to ensure proper implementation of the above Standards, the Management, Director of Residence and or
Security staff will periodically check bedrooms and cupboards. The acceptance of the contents of this “Student
Handbook” will be considered as agreement by the student on this paragraph.
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

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At the end of the semester, luggage can be stored for a storage fee of 10 € per box/luggage, 30 € for TV/music set
and 50 € per mini-fridge (maximum 3 items). Any luggage which is not in a suitcase or in a special box will be
refused. The School declines all responsibility for loss or damage to belongings left in the storeroom.
The School reserves the right to dispose of any unclaimed luggage in storage for more than 6 months. To collect
luggage in storage, an appointment must be made with the Director of Residence before coming to School.
Laundry Facilities
The School provides a laundry service for practical uniforms, white shirts and blouses of the practical uniform included. In
general, the bed linen is changed weekly. Private bed linen cannot be washed. Details of the laundry opening hours and
procedure to follow are available at check-in and also on the notice board in the residential area.
Personal items can be washed in the washing machines and dryers in students’ accommodation area.
In order to be able to identify them easily and speedily, all clothes to be laundered need to be marked with the student number,
preferably inside the collar, or near the waist. Unnumbered clothes cannot be washed. The laundry service is used at the
students’ risk. No responsibility will be accepted for loss or damage to clothing.
Smoking
According to Spanish law (28/2005), from 1st January 2006, smoking is strictly prohibited in all areas of the School. Students
wishing to smoke must go outside the School premises.
Points will be deducted immediately by staff/faculty members in case of student smoking within the School premises. Please
note that Smoking within the School premises will imply violation of Spanish Law and may imply severe consequences for
the student.
Smoking is not permitted at the front entrance to the School building nor within the painted green line surrounding the entrance.
Smokers are kindly required to use the public ashtrays installed outside the School premises.
The smoking regulations also apply to all type of electronic ciggarettes (e-ciggarettes).
Room Assignment
BBA Semester 1 new students and BBA Semester 2 Direct Entries may request to share a room with a specific roommate,
either in advance or upon arrival at School.
BBA Semester 2 returning students can choose either a single or double room by completing and returning the pre-registration
form before the specified deadline. Such requests are considered once the full School fees have been remitted. Single
accommodation is limited; therefore, single rooms are allocated following the order of payments received, according to
availability.
Towards the end of the semester, all students are asked to return a rooming request form, for their next academic semester.
These forms must be returned by the deadline date, which is clearly mentioned in the form.
Deposit
The deposit is a provision held against damage, be it intentional or caused by negligence, to any asset belonging to the
School. The students share a collective responsibility to ensure that School property is treated with respect. The students
account could be charged for both individual and collective responsibility which relates to the charge for general damages in
the accommodation and educational buildings.
It is also held to cover general damages caused by the students in the main School building or its surrounding campus. It is
also used to settle any unpaid bills incurred during the programs.
Requests for advances to be made against the deposit cannot be entertained.
Deposits are refunded by bank transfer to the financial sponsor, three months after the end of the studies. Deposits are
refunded in full, or partially once all bills have been settled.
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Discipline – Appearance And Behavior
Discipline - Appearance and Behavior
Students must complete at all times, the standard criteria of behavior and appearance that are enforceable and comply with
the standards of education and moral of the school to the same extent as they will be required in their professional status in
the hotel chains.
The student shall distinguish himself at all times, for the education and respect for other students, teachers and school
administrators, and can be evaluated at any time, so their behavior, consequently, will be chaired by;
o Respect, courtesy and kindness in dealing with others.
o The effectiveness and speed in fulfilling their academic obligations.
o The correctness in their appearance and image, taking care of their clothing and uniforms that must be spotless at all
times, always giving the feeling of order, hygiene and cleanliness.
o The preferential attention to the comments of teachers and school administrators, even including the assumption that
they were not properly formulated, followed by critical analysis and taking action for the future.
o The correctness in the formalization of any complaints, explained in a logical and reasonable manner that allows
improving the service.
In order to adequately regulate the internal coexistence of all students discipline is registered by the School in two
distinct areas:
o Behavior
o Appearance
At the beginning of each semester, discipline has an initial value of 6.0 points. Points will be deducted at the discretion of the
faculty or staff members for behavior and appearance outside the expected standards. The amount of points deducted will
depend on the seriousness of the incident(s), in question and will be applied accordingly to the School regulations, resulting in
different levels of disciplinary actions:
a) Warning letter
b) Student’s suspension
c) Student’s expulsion
Warning letter
The warning letter will admonish the student by a written document, which evidences the behavior that is subject to reprimand
and the score with which it is sanctioned for disciplinary purposes.
Warning letters are sent when the discipline mark falls to:
o 5.0 or less
o 4.4 or less
A copy of this letter will be sent to Parents/Sponsors (when previously authorized by the student) and a copy is placed in the
student’s file. Resume of the above letters is sent to Programme Managers and the Academic Director as well.
In case of exceptional misbehavior a “Warning letter” will be issued by the Director of Student Services, with copy to
Parents/Sponsors (when previously authorized by the student).
The student may be admonished by the school, without it being mandatory to initiate part by the Discipline Committee, to
those students whose behavior, on or off campus, involve among others:
o Lack of respect, courtesy and kindness in dealing with others.
o Lack of efficiency and speed in fulfilling their obligations.
o The lack of accuracy in their appearance and image.
o The lack of attention to the observations of school staff.
o The lack of accuracy in the execution of any complaints.
o The lack of punctuality.
o Lack of consideration for others.
o The misuse of social media
Student’s Suspension
In cases where the student conduct or behavior is of special importance and/or significance in the codes of conduct and ethics
of the school, and that a special investigation of the facts is required, the Direction of the School, taking into account the
particular circumstances of each case, may proceed to the student’s Suspension.
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The student's suspension will imply;
o The temporary cessation of all school fees
o Loss of right to reimbursement of tuition fees
The student may be admonished by the school, without it being mandatory to initiate part by the Discipline Committee, to
those students whose behavior, on or off campus, involve among others:
o Should the discipline mark fall below 4.0.
o Repeated absences totaling more than 60 hours (see Academic Standard 22)
o The serious lack of respect, courtesy and kindness in dealing with others.
o The serious lack of efficiency and speed in fulfilling their obligations.
o The serious lack in their presentation and personal image.
o The serious lack of attention to the observations of school staff.
o The serious lack of accuracy in the execution of any complaints.
o The serious lack of punctuality.
o The serious lack of consideration for others.
o The use or possession of alcoholic beverages outside the areas enabled for it, and being drunk in any area of the
school at any time.
o The use or possession of any narcotic drug, and as an example, without limitation, listed as follows: cannabis and its
derivatives, opiates and all its derivatives (opium, morphine, heroin), cocaine, LSD, mescaline, psilocybin, crack,
hallucinogens, ecstasy, synthetic drugs (K2, Spice) etc. The School reserves the right to modify this list as needed
and as new substances appear.
o Reiteration of at least 3 warnings in a semester.
502.2
In the event of misconduct or serious violation of the code of conduct and personal ethics requiring further inquiry, the Director
of Student Services may suspend the student for the time necessary to complete the said inquiry. In such a case the Director
of Student Services may request that the student temporally leave the campus, suspending his rights to residence, attendance
to classes and/or exams for the time necessary to complete the said inquiry. This suspension measures will be independent of
the possible discipline measures that may be adopted following the inquiry.
502.3
If the student is suspended by the Discipline Committee, the whole semester will be invalidated therefore the student will have
to repeat it in its entirety. The semester will be counted as failed, without any reimbursement of the School’s fees.
503
Student’s Expulsion
503.1
The expulsion of the student will mean:
o The cessation of the academic rights.
o Loss of right to reimbursement of tuition fees
o A student may be expelled by the School, after the opening of the corresponding part by the Discipline Committee,
those students whose behavior, on or off campus, involves:
o Work and unsatisfactory academic effort.
o Behaviors that did not meet the most basic rules of coexistence.
o Acts or omissions involving a breach of internal regulations of the school.
o The student's refusal to surrender control of any use or possession of the substances listed above when requested
by the school.
o Theft, stealing
o Extreme misconduct.
o The offense verbal and / or gestures to other students, faculty or school staff and visitors of the same.
o Reiteration of at least 6 warnings during the whole period of studies.
o The repeated suspension of the student, whatever the cause.
o Any other activities or behaviors that under Spanish law, in view of particular importance and / or nature in which they
occur, reveal inappropriate behavior with the principles of school.
The decision to expel the student may take into consideration the gravity and significance of the behavior punished, his career
and focus on academic achieved scores, absences accounted, the lost points, etc. as well as the combination of sanctions
and / or previous warnings, or the recurrence of such violations.
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503.2
Students who are expelled under these circumstances have the semester marked as invalidated.
The expulsion from School will imply the loss of all the student’s rights.
If a student is expelled from School, the School fees will not be refunded under any circumstances either in part or in whole.
503.3
Les Roches has a strong commitment for the students’ health and safety. Alcoholic drinks are not allowed be kept or
consumed in the residence rooms or within the School premises. Alcohol use will be allowed only for specific Academic
purposes (Restaurant “El Olivo”, Cafe Bistro, wine testing…)
Students may be submitted during their studies in Les Roches Marbella to an alcohol test, when required, by the Director of
Student Services.
504
Prevention and Testing Of Stupefying Products
504.1
Les Roches is sensitive to the problem in today’s society of the dependence on stupefying products and wishes to take an
active role in the prevention of their use by students, or on an individual basis.
504.3
Following this principle, Les Roches Marbella forbids any form of drugs. Consuming, possession of, or traffic of drugs inside,
as well as outside of the Institution, is strictly forbidden. Les Roches reserves the right to take legal action if necessary.
504.4
This rule applies throughout the entire period of time the student is registered, whether in Spain or elsewhere.
504.5
In order to prevent drug use, the Institution has the right, in particular situations, to ask a student to submit to a drug test, on a
regular basis. A student will be asked to undergo a drug test on random basis or if the Institution considers that the student is
putting him/herself at risk physically or mentally, as well as damaging his learning potential OR if the student threatens the
health and safety of his environment.
504.6
If the student refuses to submit the requested test will immediately be asked to leave the School and the semester will be
invalidated. Moreover, the student will not be allowed back into the School.
504.7
The procedure outlined below will treat as confidential all data relative to the concerned student.
504.8
Any student may be required at any moment during his/her studies in Les Roches Marbella to be submitted to any required
drug tests (blood, saliva, urine, hair analysis, etc…)
505
Drug Testing Procedure
505.1
The Director of Student Services will provide the Director of Residence and/or the responsible for medical checks at
Laboratory with the names of the students who will be requested to undergo a drugs test. The Director of Residence and/or
the responsible for medical checks at Laboratory will then ask the student to undergo the test.
505.2
The Director of Residence, the responsible for medical checks at Laboratory and the Director of Student Services are the only
persons authorized to perform the test, which will be limited to a urine test and/or a sweat, saliva test. Les Roches also
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reserves the right to request the student to provide a blood sample. If a blood sample is requested, this procedure will be
carried out by a nominated doctor. In exceptional cases, the doctor may also request a hair sample.
505.3
The student who has been requested for a drug test will not have his/her absences credited against him/her.
505.4
In addition to the drug test, the Director of Residence/Director of Student Services will seek to determine if any other products
(medicines) could have been taken, therefore influencing the results.
If this is the case, the student will be asked to present the evidence pertaining to the consumption of these other medications
within 24 hours, together with the corresponding medical certificate that will provide accreditation on the requirement of such
medication.
505.5
A laboratory appointed by the school will analyze any submitted samples (urine, blood, hair…).
505.6
The laboratory will communicate the results of the tests to the Director of Student Services. In line with the policy of the
Institution, students will be immediately suspended from the School for the use or possession of drugs. In such case, all
expenses incurred for the drug test/s will be the responsibility of the student. The student will not be entitled to any form of
refund.
Depending on the circumstances, related to the use of illegal drugs, the School reserves the right to expel the student from
the institution.
The students authorize the School to share the results of such exams with their parents/sponsors, as well as with any other
School related to the group, if applying for a transfer. Outside of this authorization, confidentiality on the results obtained
is guaranteed.
CHAPTER 6 - INTERNSHIP RULES - Career Development & Industry Placements Department (CDIP)
600
General Conditions
600.1
The aim of the internship is to provide students with interesting and informative training opportunities of high standard which
enhance professional competence and enriches personal development. These opportunities will take place both in the
international areas of the Hospitality Industry and within establishments of high standards in Spain and abroad.
We are proud to present excellent relationships with the hospitality, tourism and leisure industry and always aim to be
transparent in both – our contact with these industries and with our students. However, students are constrained by
international visa policies and this may limit choices of destinations.
Internship is an integral part of the School's program and is an indispensable complement to the theoretical studies. After each
academic semester the corresponding practical internship, which has a value of three credits, must be carried out.
Therefore the corresponding Diploma can be issued only to students who successfully achieved the academic and practical
requirements for the Internships per each semester.
601
Internship Basic Conditions
601.1
The duration of the internship is six months, exception made in the case of highly seasonal hotels, where it may be reduced to
five months (6 days/week). The minimum period required has to be the equivalent of six months. Internship may start not later
than one month after the end of each academic semester.
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2016
Health and Insurance
602.1
During School semesters, as well as during the internships, the students have to be covered with a personal health insurance
in Spain and abroad. The insurance can be provided by Les Roches Marbella (“Sanitas”). Students that will be covered by
their own private or public insurances, are advised to hire private or public accident/sickness insurance, for the duration of the
internship, according to the specific requirements of their nationality and/or internship destination. It is the student’s
responsibility to obtain such information.
603
Applying for an Internship
603.1
Students can make direct contact with the hotels themselves. Nevertheless, the In-training Department has to be informed
regularly about the application process and has to receive the final contract as soon as it arrives.
Students are reminded that any letter/offer received from an employer deserves the courtesy of an answer, even if it is a
negative one.
603.2
For BBA Semester 2 students, the Career Development & Industry Placements Department (CDIP) will provide full support
and guidance to each student, including sending their CV to at least two establishments in regions of their choice. The CDIP
will organize the interviews required for BBA Semester 1 students within the semester in order to find a placement, although,
once an offer has been received, if the student does not accept the position offered by one establishment within a maximum
period of 48 hours, it will be the student’s own responsibility to find a new internship.
For BBAS5 students the Career Development & Industry Placements Department (CDIP) will provide when requested
assistance, guidance or advise to students to find an Internship. It is the student’s responsibility to contact the establishments
directly and/or to approach the Career Development & Industry Placements Department (CDIP) for support if required.
For Graduating BBA and PG students, the Career Development & Industry Placements Department (CDIP) will provide when
requested assistance, guidance or advise to students to find an Internship. It is the student’s responsibility to contact the
establishments directly and/or to approach the Career Development & Industry Placements Department (CDIP) for support if
required.
A list of collaborating hotels and information on the internships will be available for all the students from the Career
Development & Industry Placements Department (CDIP) and duly published in the School’s intranet. Students may ask the
CDIP officers for assistance.
Attendance to Hotel presentations/interviews is compulsory for all BBA Semester 2 students, as well as for higher semester’s
students who have already signed for it.
Any student that will not attend the corresponding Hotel presentations and/or interviews will be deducted the corresponding
behavior points by the CDIP.
The School is also responsible for:
- Providing necessary advice and assistance to students in all aspects of their applications to achieve a successful
career path.
- Giving students access to the numerous offers received every semester from employers and assisting them in their
potential internship search.
- Issuing the necessary School documents required by the work laws of the countries in which the students will carry
out their internships.
- Checking that the employers apply the remuneration laws, customary in the specific countries.
- Keeping in contact with the students and/or the employer during the internship period.
The student is responsible for:
- Being active in his/her research process and to keep the Career Dev. Dept. (CDD) Informed of his/her progress.
- Observing standards and regulation stated by the School (charter, training procedures, evaluation process, etc…)
- Respecting administrative constraints such as visa, work permit, language or professional requirements which might
limit the choice of location in which the student wish to do his/her in training.
- Successfully achieving the agreed training period at a single establishment, which is under no circumstances
managed or owned by a member of the student’s family.
- Covering any expenses such as travel, accommodation, meals, pocket money, work permit, visa costs, insurance,
etc. which may arise from his/her industrial placement.
The CDIP will inform the student of the interviews and/or the corresponding offer in writing via e-mail.
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After one rejection of a formal offer for an internship organized through the CDIP, the School will no longer provide assistance
for obtaining a student’s internship.
If a student encounters problems of any kind during the internship period, whether personal or professional, he/she can
contact the CDIP to request advice or support. Under no circumstances is the students allowed to break his/her internship
contract without the agreement of both the School and the employer. Should the student do so, the internship in question will
not be validated and the student will be required to carry out a further internship period, at a time stated by the School, in order
to receive the necessary credits for the Diploma.
.
D.
Fire Prevention Advice

Students are strongly recommended to become familiarized with the different emergency exits and fire-fighting
equipment available in the residence halls.

When the fire alarm rings, students must not panic but follow the instructions given by loudspeakers, teachers, class
delegates or staff.

Windows must be shut. Doors must be shut, but not locked.

In the main building, students must WALK out of the building quickly but calmly and go to the meeting point at the
Parking of Olivia Valere.

At night, students must wake up friends, get dressed and prepare to evacuate quickly and calmly. Once they have
left the building, students must wait for further instructions.

Detailed emergency procedures are available at the “Induction Book” delivered to you at the course start.
E.
Grievance Procedures and Non-Academic Appeals
Grievance Procedure
Les Roches Marbella strives for integrity and fairness. If a problem arises, students should contact in writing the person
responsible first. Faculty members, Staff Members, Programme Managers or the Academic Director will also be willing to
assist if necessary.
If necessary, the student may then contact in writing the Director of Student Services.
Students should make an appointment to see the Director of Student Services if a grievance continues, as he has specific
duties and responsibilities in these circumstances.
Non-academic appeals
All appeals pertaining to disciplinary sanctions, suspensions or expulsions from the School or non-admittance to final exams,
or any other non academic matters must be addressed in writing to the President the Les Roches Governing School Board,
accompanied by a check of 200 Euros and sent to the Director of Student Services within 14 natural /10 working days of
receipt of the sanction. If the appeal is rejected the 200 Euros payment is not reimbursed.
The appeal presented by the student must include:

The student's identification information.

The reasons why, in his view, the penalty shall not be imposed.
The Appeals Commission's decision shall be final and enforceable provided that:

The Appeals Commission's decision was not appealed by the student or do so out of the prescribed time to do it.

The Appeals Commission's decision, though appealed, was ratified by its members on simple majority.
The Appeals Commission decision once final and executor shall be communicated in writing to the student taking the
necessary measures for its strict compliance.
The Appeals Commission consists of the following members:
- An external lawyer.
- The General Manager of the School
- The President of the Les Roches Governing School Board.
- An external expert in professional education.
The Commission normally meets twice per year and their decision is binding.
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F.
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Cars
Insurance
Students must ensure they have proper and valid insurance if they wish to run a car or motorbike whilst at school. The school
declines all responsibility in the event of an accident. The School insurance does not cover injuries due to car accidents.
Registration
For security reasons, cars, whether rented or owned privately, need to be registered with the Residence Director as soon as
brought on campus.
Parking
Not respecting the parking rules within the school and its surroundings will be considered a break of rules.
The school reserves the right to remove the cars that are parked in a non authorized location. A fee will be charged for the
removal operation.
Please note that maximum speed allowed in Residential areas in Spain is 30 Km/hour, and that our School is located in a
residential area. Speed allowance in urban areas is 50 km/hour.
G.
Open Door Policy
Programme Managers, Staff Members and Faculty Members assist and guide students so that they may have a safe and
beneficial time at Les Roches Marbella. They deal with virtually all students’ questions or concerns.
There may be something so personal or sensitive, however, that students need to speak directly and confidentially to the
Director of Students Services or the Counselor. In this case students may make an appointment directly and confidentially.
Every effort is made to assist students as rapidly as possible.
H.
Final Disposition
The present regulations are adopted by the Management of the Les Roches Marbella International School of Hotel
Management and shall be effective from 1st January 2016.
The School’s Management reserves the right, at all times, to make amendments according to circumstances, without giving
prior notice.
19.
ALUMNI ASSOCIATION
All graduated students from Les Roches are welcome to become members of the Les Roches Alumni Association.
The mission of the Alumni Association is:



to provide opportunities for professional growth and social interaction among its members
to create a long lasting and mutually beneficial relationship between Les Roches and its alumni
to maintain Les Roches leading position in providing the hospitality industry with highly qualified professionals
All registered members receive the following services:



an up-to-date Les Roches Alumni contact database
an attractive alumni website, http://marbella.lesroches.net, with exclusive job offers, information about upcoming
alumni gatherings and events, containing different groups (class year, chapter, program) and forums.
regular distribution of an alumni newsletter with information to all Les Roches Marbella Alumni on job offers, school
news, upcoming events and gatherings.
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20.
ACADEMIC CATALOG
2016
ADMINISTRATORS, FACULTY AND STAFF
A.
Les Roches School Governing Board
Mr. Claudio E. Casanova
President and Chair
Mr. Francis Clivaz
President, Gesthotel SA
Mr. Bernard Dêtienne
Lawyer
Dr. Alberto Godenzi
Dean and Professor, Boston College
Mr. Michael Huckaby
Chief Executive Officer, Hospitality & Culinary Education, Laureate Education, Inc.
Mr. Alfonso Martinez
VP, Human Resources, Laureate Education, Inc.
Mr. Roger McKinney
Chief Financial Officer, Laureate Education, Inc.
Ms. Victoria Reid
President, International, Laureate Online Education
Ms. Julia M. Watkins, PhD
ED Emerita, Council on Social Work Education. Pres. Emerita, American University in
Bulgaria. International Scholar, AFP Open Society Foundations 2012-2014. Treasurer,
International Association of Schools of Social Work, 2010-2014
B.
ADMINISTRATION
1.
Management
General Manager
Chief Financial Officer
Academic Director
Student Services & Operations Director
Marketing & Enrollment Director
Mr. Carlos Diez de la Lastra Buigues (M.Sc.)
Mr. Andrés Cardenas
Ms. María José Aparicio (M.Sc.)
Mr. J. Emmanuel Soler
Ms. Makrina Hernández (M.Sc.)
2.
Academic
Academic Director
BBA 1 & 2 Academic Program Manager
BBA1 Academic Program Coordinator
BBA 4, 6 & 7 Program Manager
PG Academic Program Manager
General Education Program Manager
Practical Program Manager
BBA Global Hospitality Mgt Program Coordinator
Ms. María José Aparicio (M.Sc.)
Ms. Celina Permuy
Ms. Rocío Montero
Mr. Roberto Rodríguez (M.Sc.)
Mr. Jon Loiti (M.Sc)
Ms. Ainhoa Otamendi (Phd)
Mr. Hassan Djeebet (M.B.A.)
Ms. Susana Garrido (M.B.A.)
3.
Student Services and Admissions
Director
Admissions & Students Affairs Manager
Student Relations - Counseling
Student Services Assistant
Admissions Officer
Career Development Officer
Career Development Officer
Mr. J. Emmanuel Soler
Ms. Mariana Macri (M.Sc.)
Ms. Sandra Becerra
Ms. Laura González
Ms. Yolanda Carceller
Ms. Verónica Paredes
Ms. Silke Busche
4.
Marketing & Enrollment
Director
PR Manager
Regional Enrolment Manager
Regional Enrolment Manager
Online Marketing Specialist
Educational Counselor (South Spain)
Ms. Makrina Hernández (M.Sc.)
Ms. Patricia Rodiles (M.Sc.)
Ms. Victoria Espinosa
Ms. Viktoriia Sobishchanska
Ms. Miriam Martín
Ms. Virginie Rachel Martin
Ms. Lauren Keightley
Mr. Pablo González
5.
Support Services
Head Librarian
IT Manager
Management Assistant
Student Accounts
Academic Services Officer
Academic Officer Registar
Academic Assistant
Residence Manager
Mr. Alberto García (M.A.)
Mr. Juan Luis Velasco
Ms. Laura González
Ms. Lilliam López
Ms. Emma Martínez
Ms. M. Ángeles Arena
Ms. Mariana Carvalho
Ms. Yolanda Naranjo
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Receptionists
ACADEMIC CATALOG
Ms. Lourdes Aparicio
Mr. Juan Ruiz
Mr. Lorenzo Juan
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2016
Les Roches Marbella
C.
ACADEMIC CATALOG
2016
Faculty
The faculty at Les Roches Marbella teach in their own particular area of expertise. Most teachers are able to take advantage
of extensive experience or academic background and teach in courses related to more than one field of study. Faculty
members are full-time unless otherwise noted.
1.
Full and Part-time Faculty
Anderson, William
Lecturer in English since 2016. Certificate in English Language to Adults (CELTA), University of Cambridge (2002). Postgraduate
Diploma in Theology, University of London (1981). BA German and Comparative Religions, University of Stirling (1979).
Arévalo-Guerrero, Elisabeth
Lecturer in English since 2012. BA in English with minors in Spanish, University of Malaga, Spain (1997). MA in Intercultural
Communication (2003) and PhD in Language, Literacy, and Culture (2009), University of Maryland, Baltimore County, USA.
Brad, Dragos
Lecturer in English since 2014. B.Sc. (Computer Science), Carleton University (2000). CELTA Cambridge English Teaching
Certificate (2007). Registered in M.Ed. (Post-Secondary Studies), Memorial University.
Brooijmans, Floor
Lecturer in Service since 2012. Bachelor in Business administration, School for Hotelmanagement, Maastricht, Holland.
Burton, Christopher
Lecturer in Culinary Arts since 2001. CHE. City & Guilds.
Campín, Luisa
Lecturer in Culinary Arts, Menu Planning and Nutrition since 2005. CHE. Registered for Master studies in Nutrition and Food Science,
Universidat de Barcelona. Technical in Hostelry and Cuisine, Escuela Superior de Hostelería y Turismo de la Casa de Campo,
Madrid (1994).
Professional experience:
Chef Lecturer and Nutrition Teacher, Vertice Schools.
Head Chef, Restaurant El Abrevadero - Equestrian School.
Chef the Partie, Hotel Las Dunas Estepona.
Cantos, Lorena
Lecturer in Culinary Arts since 2016.
Carracedo, Jorge
Lecturer in Service since 2016.
Champagne, Vera
Lecturer in Human Resources since 2014. Bachelor in Hotel Management, Erasmus Hogeschool, Brussels (1989).
Manager, The Lofts Toulouse.
General Manager, Courtyard by Marriott Toulouse Airport.
Director of Operations And Human Resources , Courtyard by Marriott Brussels.
Del Olmo, María
Lecturer in English since 2012. PhD student, University of Málaga (2011 to date). MA in English Studies and Multilingual and
Intercultural Communication, University of Málaga, Spain, 2010. BA (Hons) in English Language and Literature, Open University,
United Kingdom, 2011. MSc in Aerospace Vehicle Design, Cranfield University, United Kingdom, 2004. BEng (Hons) in Aeronautical
Engineering, City University London, United Kingdom, 2003. CELTA (Cambridge Certificate in English Language Teaching to Adults),
Cambridge University, 2011. Cambridge Certificate of Proficiency in English, Cambridge University, 2010.
Del Olmo, Elena
Lecturer in English since 2014. PhD student, University of Málaga (2011 to date). MA in English Studies, Intercultural and
Multilingual Communication, University of Málaga, Spain (2010). BA in English Philology, University of Málaga, Spain (2009).
Lecturer in Gender Studies, International Relations, and European Union. International Studies Abroad Programme, University of Málaga.
Lecturer in Content and Language Integrated Learning for Research and Academic Staff. University of Málaga.
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Djeebet, Hassan
Lecturer in F& B Management since 1995. CHE. Master’s Degree in Business Administration, Revans University (2003).
Fernández, Eugenia
Lecturer in Rooms Division & Spa since 2015. Bachelor in Economics, University of Oviedo, Asturias (1988-1994). Master in Taxes
Advisory in Colegio de Economistas de Asturias (1995). Hospitality Management Diploma in London Hotel Schoool (London) (19981999).
Loyalty Coordinator, Holiday World
Front Office Manager, H10 Andalucia Plaza
Front Office Manager, Las Dunas Hotel
Fernández, Víctor
Lecturer in Culinary Concepts since 2012. Technician in Dietetics and Nutrition, University of Granada (2011). Professional degree
in Kitchens Managements, Escuela Superior de Hostelería y Turismo de Málaga (2009). Technician in Food Gastronomy, Escuela
Superior de Hostelería y Turismo de Málaga (2006).
Head Chef, Dietetic Cuisine. Villa Padierna Thermas de Carratraca (Ritz Carlton Hotel).
Chef, Partie Rio Real Golf Hotel.
Chef, El Celler de Can Roca.
Garrido, Susana
Lecturer in Marketing since 2012. Executive MBA in Economics and Business Administration, Instituto Internacional San Telmo
(2012). Master in Golf Course and Country Club Management, EADE (2003). Bachelor of Arts in Translation and Interpretation
(English, German, Italian) University of Malaga (2001).
Operations Assistant Manager (Golf, Hotel, Spa, F&B)/Hotel Manager/Spa Manager, La Cala Resort.
Front Office/Reservations Manager, The Eliot Suites Hotel.
Caddie Master, Santa Clara Golf Club.
Gómez, José Ramón
Lecturer in Psychology since 2016. Master’s in Law, Universidad de Alcalá (UAH). Bachelor in Law, Universidad de Alcalá (UAH).
Psychology, Cardenal Cisneros (UCM).
González, Ana Rosa
Lecturer in Rooms Division since 2015. Postgraduate in Hospitality Management, Les Roches Marbella. Degree in Business
Administration, University of Oviedo. Degree in Economics, University of Oviedo / University of Copenhagen.
González, Jean Pierre
Lecturer in Service since 2008. Diplôme du Bacalauréat Professionnel Section Bureautique Option "A" Gestion L.E.P. Beaugrenelle,
Paris (1997).
Hidalgo, Álvaro
Lecturer in Accounting since 2014. Bachelor in Business Economics, UAM (1986).
Chartered accountant / Certified public acountant (REC).
Chartered economist auditor of Information Systems (RASI).
Fellow, HOSPA (Hospitality Finance, Revenue and IT Professionals, UK)
Hirth, Mavi
Lecturer in English since 2005. CHE. T.E.S.O.L. Certificate in Teaching English to Speakers of Other Languages (2005).
Lehramtsstudium L3 in English, German and Spanish, Frankfurt University.
Loiti, Jon
Lecturer in Human Resources since 2008. CHE. Diploma in Business Administration, Mondragon University, (2002),
Master’s Degree in Human Resources Management, Napier University, Edinburgh (2007).
Manzaneque, Loreto
Lecturer in Organizational Behaviour since 2012. Program in Executive Coaching and Management IE business school, Madrid
(2009). Master in Human Resources, University Pontificia Comillas, Madrid (1998). Bachelor in Psychology (Human Resources
specialization), University of Málaga (1996).
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Martínez, José Manuel
Lecturer in Spanish since 2011. Bachelor of Arts Degree in Spanish, University of Málaga (1994).
Merino, Miguel
Lecturer in Service since 2013. Didactical Methodology Teaching (2011). Hospitality & Front of House Management. Escuela de
Hostelería de Málaga “La Consula” (2001).
Molina, José Antonio
Lecturer in Culinary Arts since 2016.
Montero, Rocío
Lecturer in Rooms Division since 2013. CHE (2014). Bachelor of Arts Degree in English, University of Sevilla (2000). Certification in
Revenue Management , Cornell University (2005).
Rooms Division Manager, Eurostars Isla Cartuja Hotel and Hotel Sevilla Congresos Hotel.
Revenue & Sales, Sevilla Center Hotel.
Manager-Consultant, Mirador De La Portilla.
Moura, Ana María
Lecturer in Rooms Division and Events since 2015. Degree on Hotel Management, Escola Superior de Turismo e Hotelaria do Estoril,
2005. Post-graduation on Events Management, Escola Superior de Hotelaria e Turismo do Estoril, 2008.
Front-desk agent, Hotel PYR Marbella
Hotel Account Coordinator, hotel.de Barcelona
Revenue Management Assistant, CS Hotels and Golf Resorts Portugal
Navarro, David
Lecturer in Mathematics and Sustainability since 2015. Postgraduate Master’s Degree in Development Economics and International
Development, Universidad de Málaga. Bachelor’s Degree in Business Administration and Management, Univesidad de Málaga
(2011). Bachelor’s Degree in Applied Economics, Universidad de Málaga (2009).
Teacher, Acadomia España.
UNICEF España, Education for Development.
O´Keeffe, Gordon
Lecturer in Culinary Arts since 2007. Certified in Cooking (1996). High Pass in Modules 1-4 Laureate University.
22 years in various kitchens in London, Brisbane and Málaga.
Other:
2 Trophies for best in class,Salon Culinaires, 6 Gold Medals and 6 silver medals in Salon Culinaires in Australia in 5 separate
cooking competitions.
Otamendi, Ainhoa
Lecturer in Psychology, Sociology, and Management Skills since 2013. PhD in Psychology, University of Malaga (2003). Master in
Human Resources Management, University of Malaga (2002). Specialist Diploma in ICT implementation for HR management in
SMEs, Complutense University of Madrid (2010). Postgraduate Diploma in e-Learning Management, Open University of Catalonia
(2007). Bachelor in Psychology, University of Malaga (1998).
Manager of the Andalusian Government’s Program “Virtual Learning Environment”, Technological Network of Andalusia.
Coordinator of e-learning programs, IAVANTE Foundation.
Psychotherapist.
Patrucco, Silvio
Lecturer in Culinary Arts since 2006. CHE. Gourmet Graduated in Cooking and Catering. International Training College, Cape
Town (1996).
Peñafiel, Miguel Ángel
Lecturer in Culinary Arts since 2013. Professional Chef title, IHK Berlin (Chamber of Industry and Commerce in Berlin) and the
Education Center of Hospitality and Gastronomy "Brillat Savarin" in Berlin, Germany (1998 to 2000).
Permuy, Celina
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Lecturer in Finance since 2010. Master’s Degree in Hospitality Management. CSHG-USC, 2004. Bachelor’s degree in Business
Administration. USC, 2002. Diploma in Tourism. UNED, 2009.
Expert Analyst in Outbound Tourism Markets, Spanish Embassy in United Kingdom.
Hotel Manager, Paradores de España.
Finance Controller, Leading Hotels of the World.
Pérez, Luis
Lecturer in Service since 2010. CHE. Degree in Sociology, University of Salamanca (2000).
Peyregne, Gilda
Lecturer in Service since 2001. CHE. Bachelor’s Degree in Business Administration (Hospitality). Les Roches Bluche (2000).
Reina, Jorge
Lecturer in Psychology since 2016. Master’s Degree in Emotional Intelligence, Universidad de Málaga (2014). Bachelor’s Degree in
Psychology, Universidad de Málaga (2012).
Rodríguez, Roberto
Lecturer in Rooms Division since 2009. Lecturer in Sustainability and Social Responsibility since 2013. CHE. MSc in Sustainability
and Corporate Social Responsabilty, Universitat Jaume I (2013). BSc in Tourism, Universidad de Murcia (2011). Diploma in
Business and Tourist Activities Administration, Universidad de Cádiz (1994). American Hotel & Lodging Educational Institute (2010).
Certificate in Congress Management, Fundación Forja XXI (1994).
General Manager, Fuerte Hoteles.
Rooms Division Manager, Fuerte Hoteles.
Guest Service, Puente Romano Beach Resort.
Romero, Victoria
Lecturer in Accounting since 2016. Registered PhD Candidate in Economics, Universidad Rey Juan Carlos, Madrid. Master’s Degree
in Institutional Framework and Economc Growth, Universidad Rey Juan Carlos (2011). Bachelor’s Degree in Economics,
Universidad de Málaga (2007).
Ryan, John
Lecturer in Accounting since 2010. MBA Trinity College Dublin (1999). Higher Dìploma in Hotel and Catering Management, Dublin
College of Catering (1995). BSc. In Management, Trinity College Dublin (1995).
Chief Financial Officer. Capital Financial Partners, Financial Intermediaries.
Business Architect. Eircom Telecommunications Ireland
Salas, Raquel
Part-time Lecturer in French since 2004. Law Studies, Malaga University (1990).
Schapmann, Ralf
Lecturer in Culinary Arts since 2010. Staatlich geprüfter Küchenmeister (Master Craftsman’s Diploma in Kitchen) (IHK), Duesseldorf,
Germany ( 2004) . Zertificat zur Ausbildungseignungprüfung, IHK ,Cologne, Germany (2004).
Sous Chef, Restaurant Tikitano Spain,
Sous Chef, Restaurant Chesa Chantarella, Switzerland.
Head Chef, Restaurant Voessing, Duesseldorf.
Serra, Teresa
Lecturer in Economics since 2003. CHE, American Hotel and Lodging Educational Institute (2004). Doctoral studies, Malaga
University (1998). Postgraduate certificate in Education, Complutense University of Madrid (2005). Bachelor’s Degree in Economics,
Complutense University of Madrid (1992).
Professional Experience:
Lecturer and BBA Course Director, EADE
Assistant lecturer, University of Wolverhampton.
Shah, Moeed
Lecturer in Service since 2001. CHE. Bachelor’s Degree in Commerce, University of Karachi – Pakistan (1997). Diploma in Hotel
Management Les Roches, Marbella (1999).
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Tavares, Mike
Lecturer in Rooms Division since 2016. Master Degree in Hospitality Management, University of Coimbra, Portugal (2006).
Zea, Carlos
Lecturer in Marketing since 2005. CHE. Registered for PhD, Universidad Europea de Madrid. MBA in Marketing Management,
University of Houston, Texas, USA (1993). BBA Villanova University PA, USA (1988).
Professional Experience
Marketing Director, Las Terrazas de las Lomas del Marbella Club.
General Director, Hotel Skol.
General Director, College of International Studies (CIS).
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Les Roches Marbella
2.
ACADEMIC CATALOG
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Visiting Lecturers
Ojeda, José
Lecturer in Facilities since 2011. Doctoral Studies, Malaga University (2010). Master’s Degree studies in Bioclimatic Architecture and
Intelligent Buildings, ANAVIF (2000). Bachelor in Architecture, Escuela Técnica Superior, Universidad de Sevilla (2000).
General manager of José Ojeda Architects.
Environmental Consultant for hospitality developments, AUREN.
3.
Guest Speakers
Balmes, Berta
Guest speaker Business Etiquette since 2015. Personal and Professional Image Consultant Certificate, The Image House, London,
United Kingdom (2009). Master of Arts in Psychology, California Southern University, Santa Ana, USA (2007). MBA in Industrial
Studies, Escuela de Organización Industrial, EOI, Madrid (2000).
Founder and Director, BfB International.
Strategic Development and Board Adviser, Industrias Balmes S.A.
Commercial and Contractual Officer, Astrium Ltd.
Behan, Antonia
Guest speaker in Personal Professional Development since 2015. Certified life coach, European Coaching Foundation (2004).
4BEX Certificate, First Line Management (2004). Rhodec International Diploma in Interior Decoration and Design, Griffith College
Dublin (2000). Member of the British Psychological Society, UK.
Personal and Professional Development Coach
Small Business Consultancy and Support, Boutique Bloom.
Bernard, Louis
Guest speaker in Crisis Management since 2014. Management Stratégique de la Crise, Institut National des Hautes Etudes de
Sécurité et de Justice - INHESJ (2015). Master of Science (M.Sc) in International Relations of the European Union, Loughborough
University, UK (2003). Master of International Relations, Institute of Political Sciences, Lyon (2002). Global Risk Award: Innovation
Through Technology, Institute of Risk Management, UK (2014).
Founder, Layer Cake.
Deputy Operations Manager, GEOS.
Gómez, Jónatan
Guest speaker in Convention and Trade Fair Planning since 2011. Masters Degree in Tourism Destinations Management &
Consulting, Universidad Las Palmas de Gran Canaria. Universidad de Leon (2004). Masters Degree in Event Management for
Tourism, Universidad Europea de Madrid (2005). Master’s Degree in Communications, PR & Sales Management, EUDE Business
School (2007). Bachelor Diploma in International Tourism Management. Universidad Rey Juan Carlos (2002).
UNWTO (United Nations World Tourism Organization), Consultant.
IAHMP Member, MPI Member, IBTA Member.
Kreutz, Fabian
Guest speaker in Events Management since 2010. Bachelor in Communication & Media Management, Business University and
Information Technology School (BiTS), Iserlohn (2007).
CEO of Smart Media Solutions GmbH.
CEO of Smart Event GbR.
Press Spokesman Campus Symposium with Bill Clinton.
Martín, Guillermo
Guest speaker in Spa Management since 2009. Master’s Degree in Administration and Management for the Sports Industry (M.B.A.)
“Complutense” University of Madrid. B.Sc. in Sport Sciences (INEF) Polytechnic University of Madrid. Teaching qualification course
(CAP) “Complutense” University of Madrid (1994)
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2016
Spa & leisure Director. Purchases responsible. Finca Cortesin Resort (Hotel, Golf & Spa).
Operations Director. Ingesport Health & Spa Consulting.
Elysium Spas Director. NH Hotels.
Mazzeo, Carla
Guest speaker in Events Management since 2011. CHE. Diploma in Hotel Management, Escuela Superior de Hotelería (2002).
Events Manager, Los Monteros Hotel.
F&B Manager Assistant, Puente Romano Hotel.
Reservations Agent, Incosol Hotel.
Olano, Jaime
Guest speaker in Golf Club Management since 2007. Agricultural Engineering & Agricultural Business Management, Valladolid
University (1995). HND in Turf-grass Science & Golf Course Management, University Central Lancashire, UK (1998).
Rando, Zoraida
Guest speaker in Events Management since 2013. Registered for an MBA at EAE Escuela Administración de Empresas, Madrid.
Bachelor in Translation & Interpreting (2002). Diplôme d’Études Supérieures Juridiques et Économiques de l’Union Européenne,
Collège des hautes études européennes Miguel Servet, Paris, Université de Paris I Panthéon-Sorbonne & Universidad Complutense
de Madrid (2003).
Director of Revenue Management Services at GlobRes, Switzerland.
Romatet, Grègoire
Guest speaker in Crisis Management since 2014. International Relation & Crisis Management, Insitute for Political Sciences,
Toulouse, France (2014). Peace Studies Department, University of Bradford, UK (2012).
Consultant, Layer Cake
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Les Roches Marbella
ACADEMIC CATALOG
92
2016

ACADEMIC CATALOGUE - Les Roches Marbella International

Transcription

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