ACADEMIC CATALOGUE - Les Roches Marbella International

Transcription

ACADEMIC CATALOG
LES ROCHES MARBELLA / 2014
www.lesroches.es
Les Roches Marbella
ACADEMIC CATALOG
2014
ACADEMIC CATALOG
Valid for the following intake:
January / February 2014
July / August 2014
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 Marbella
ACADEMIC CATALOG
2014
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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Les Roches Marbella
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Table of Content
1.
WELCOME TO INTERNATIONAL HOSPITALITY....................................................................................... 6
2.
HISTORY OF ‘LES ROCHES MARBELLA’ ................................................................................................. 7
3.
GENERAL PURPOSES ............................................................................................................................... 9
4.
MISSION AND VALUES ............................................................................................................................ 10
A. Laureate Hospitality Education System Mission ................................................................................. 10
B. Les Roches Overarching Mission........................................................................................................ 10
 To act responsibly in the development of a suitable environment........................................................ 10
A. New England Association of Schools & Colleges ............................................................................... 12
B. Industry Memberships ......................................................................................................................... 12
c. Other Recognitions ............................................................................................................................. 12
6.
ENTRY QUALIFICATIONS ........................................................................................................................ 13
A. BBA/HOTEL MANAGEMENT DIPLOMA- ADMISSION REQUIREMENTS ......................................... 13
B. BACHELOR OF BUSINESS ADMINISTRATION COMPLETION (BBA) – DIRECT ENTRY REQUIREMENTS ................................................................................................................................ 13
C. POST GRADUATE DIPLOMA IN HOSPITALITY MANAGEMENT // 1 YEAR ..................................... 14
7.
CALENDAR 2014.................................................................................................................................... 15
8.
INFORMATION TECHNOLOGY EQUIPMENT POLICY ........................................................................... 16
ADMISSION
9 FEES AND FINANCIAL AID ............................................................................................................................... 17
10.
ACADEMIC PROGRAMS .......................................................................................................................... 18
A. DIPLOMA IN HOTEL MANAGEMENT // 3 YEARS ................................................................................ 18
B. BACHELOR OF BUSINESS ADMINISTRATION (HONS) INTERNATIONAL HOTEL MANAGEMENT // 3.5 YEARS
............................................................................................................................................................. 21
D. General Education ............................................................................................................................... 26
11.
COURSE DESCRIPTIONS ........................................................................................................................ 28
A. BACHELOR OF BUSINESS ADMINISTRATION (HOSPITALITY)* // 3.5 YEARS .............................. 28
HOTEL MANAGEMENT DIPLOMA // 3 YEARS......................................................................................... 28
D. General Education ............................................................................................................................... 36
13.
ACADEMIC REGULATIONS ..................................................................................................................... 42
1. Change of Programme ......................................................................................................................... 42
2. Course Exemptions .............................................................................................................................. 42
3. Challenge for Credit ............................................................................................................................. 42
4. Grading ................................................................................................................................................ 42
5. Submission of assignments ................................................................................................................. 45
6. Mitigation .............................................................................................................................................. 45
7. Academic Difficulties ........................................................................................................................... 45
8. Incomplete Work .................................................................................................................................. 45
10. Progression .......................................................................................................................................... 45
11. Plagiarism and Cheating ...................................................................................................................... 46
12. Examination Regulations ..................................................................................................................... 46
13. Maintenance of Academic Standing ..................................................................................................... 47
14. Grade Report Sheet ............................................................................................................................. 47
15. Deferment of Grade ............................................................................................................................. 47
16. Academic Records ............................................................................................................................... 47
17. Transfer of Credits ............................................................................................................................... 47
18. Validity of Registration ......................................................................................................................... 47
19. Graduation ........................................................................................................................................... 47
20. Appeals Procedure............................................................................................................................... 48
21. Attendance Policy ................................................................................................................................ 49
22. Absences ............................................................................................................................................. 49
22.1
All Programmes ............................................................................................................................ 49
22.2
Practical Duty ................................................................................................................................ 49
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FINAL DISPOSITION............................................................................................................................................. 51
1000.1 ......................................................................................................................................................... 51
1000.2 ......................................................................................................................................................... 51
14.
EDUCATIONAL PHILOSOPHY AND ACADEMIC MANAGEMENT .......................................................... 52
A. Code of Ethics ..................................................................................................................................... 52
B. Pathways of Study .............................................................................................................................. 52
C. Academic Advice, Tutorials and Career Counseling ........................................................................... 52
D. Faculty................................................................................................................................................. 53
E. Transcripts .......................................................................................................................................... 53
15. CAMPUS.......................................................................................................................................................... 54
A.
Classrooms and Laboratories .................................................................................................................... 54
B. Common Areas .................................................................................................................................... 54
C. Communications .................................................................................................................................. 54
D. Environmental Policy............................................................................................................................ 55
16.
STUDENT LIFE.......................................................................................................................................... 56
A. The Daily Way of Life ........................................................................................................................... 56
B. The Working Environment.................................................................................................................... 56
C. Extra-Curricular Life, Sports and Social Activities ................................................................................ 56
D. Student Representation ....................................................................................................................... 56
E. Residential Life..................................................................................................................................... 57
17.
INTERNSHIP POLICY ............................................................................................................................... 58
18.
STANDARDS OF EXCELLENCE .............................................................................................................. 60
A. Objectives ............................................................................................................................................ 60
B. General Standards of Excellence ......................................................................................................... 60
C. Discipline – Appearance And Behavior ................................................................................................ 67
Discipline - Appearance and Behavior ................................................................................................................... 67
Warning letter......................................................................................................................................................... 68
Student’s Suspension ............................................................................................................................................ 68
503
Student’s Expulsion.................................................................................................................................... 69
504
Prevention and Testing Of Stupefying Products ........................................................................................ 70
505
Drug Testing Procedure ............................................................................................................................. 70
CHAPTER 6 - INTERNSHIP RULES - Career Development Department (CDD) ...................................... 71
600
General Conditions .................................................................................................................................... 71
601
Internship Basic Conditions........................................................................................................................ 71
602
Health and Insurance ................................................................................................................................. 71
603
Applying for an Internship .......................................................................................................................... 72
D. Fire Prevention Advice ......................................................................................................................... 72
E. Grievance Procedures and Non-Academic Appeals ............................................................................ 73
F. Cars...................................................................................................................................................... 73
G. Open Door Policy ................................................................................................................................. 74
H. Final Disposition ................................................................................................................................... 74
19.
ALUMNI ASSOCIATION ............................................................................................................................ 75
20.
ADMINISTRATORS, FACULTY AND STAFF ............................................................................................ 76
A. Les Roches School Governing Board ................................................................................................. 76
C. Faculty................................................................................................................................................. 77
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Les Roches Marbella
1.
ACADEMIC CATALOG
WELCOME TO INTERNATIONAL HOSPITALITY
Educating beyond the curriculum is one of Les Roches’ most important
characteristics. We offer students a learning environment which allows you to
develop your creativity, work ethic, leadership, teambuilding and many other key life
skills that are essential in your future success be it personal or professional.
Les Roches Marbella offers a unique learning environment which will help you acquire
many key life skills: leadership, teambuilding and work ethic amongst others essential
in helping you
develop catalogue
both personally
for your
career
Thistoacademic
will giveand
youprofessionally
an in-depth insight
intofuture
what Les
Roches can
goals.
offer you as a sound academic experience through various study programs to build
your future
in the
international
world of
hotels and
industry
and progress
The Les Roches
Marbella
Academic
Catalogue
provides
you the
withservice
an in-depth
insight
to
leadership
positions
in
the
hospitality
business.
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.
Les Roches continues to evolve: developing its curriculum, adding facilities for the
Les Rochesstudents,
Marbellathus
continues
evolve:
developing
its curriculum,
adding
facilitiesfor you.
creatingtomore
future
opportunities
and chances
of success
for the students and expanding its international network, thus creating more future
opportunities and chances of success for you. The typical Mediterranean hospitality
atmosphere,The
combined
with
Swissindustry
traditionholds
of “perfection”
offering
quality
hospitality
andtheservice
one of the most
exciting
joband
opportunities
service excellence
and
an
American
education
ethos
lies
at
the
core
of
the
for young people who are seeking a fascinating international career andLes
who want to
Roches Marbella
be partexperience.
of a fast changing very innovative and dynamic world.
The dynamic and innovative hospitality industry offers exciting employment
opportunities for professionals seeking a career in this fascinating international and
Welcome
to the world of Les Roches.
ever changing
industry.
Welcome to the world of Les Roches Marbella
Mª Teresa Gozalo
M. Teresa Gozalo
General Manager
General Manager
Les Roches Marbella
6
2014
Les Roches Marbella
2.
ACADEMIC CATALOG
2014
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, 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
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
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Les Roches Marbella
ACADEMIC CATALOG
2014
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).
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Les Roches Marbella
3.
ACADEMIC CATALOG
2014
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).
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.
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Les Roches Marbella
4.
ACADEMIC CATALOG
2014
MISSION AND VALUES
A.
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.
The values that guide the Les Roches Communities worldwide working toward a common vision are:

To practice and teach the Swiss work ethos

To demonstrate understanding and respect for cultural differences

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 suitable environment
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
progression into leadership positions in the industry. Through it global network of campuses and educational sites, the Les
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Les Roches Marbella
ACADEMIC CATALOG
2014
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
D.

To demonstrate understanding and respect for cultural differences

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
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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Les Roches Marbella
5.
ACADEMIC CATALOG
2014
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 holds the following memberships:


c.
Council on Hotel Restaurant and Institutional
Education (CHRIE - USA) and EUROCHRIE
(Europe)
International Hotel & Restaurant Association
Association of Directors of Hotel Schools
(EUHOFA)
The Leading Hotel Schools in Europe
(EURHODIP)


Other Recognitions
Quality and Environmental Policy
Les Roches conforms to ISO 14001:2004 and ISO 9001:2008.
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Les Roches Marbella
6.
A.
ACADEMIC CATALOG
2014
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 300 € (first year and
direct entry candidates only).
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.
5.3. 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.
6. A valid medical certificate.
B. BACHELOR OF BUSINESS ADMINISTRATION COMPLETION (BBA) – DIRECT ENTRY ADMISSION REQUIREMENTS
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.
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.
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Les Roches Marbella
C.
ACADEMIC CATALOG
2014
POST GRADUATE DIPLO MA IN HOSPITALITY MANAGEMENT // 1 YEAR
1. A completed application form with all pertinent attachments and a non-refundable application fee of 300 €.
2. Must hold a Bachelor´s Degree or Diploma (preferably in the areas of Tourism, Business Administration, Economics)
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 at least 3 years in an English speaking school, enclose one
of the following:
4.1. TOEFL: minimum score of 500 points for the paper based test or 61 for the internet based test.
4.2. Cambridge First Certificate: grade.
4.3. 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.
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.
6. A valid medical certificate.
Note: Candidates with no university degree will obtain a Professional Diploma in Hospitality Management.
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Les Roches Marbella
7.
ACADEMIC CATALOG
2014
CALENDAR 2014
Bachelor in Business Administration (Hospitality) Degree (3,5 years)
New Students BBA 1
Semester
Registration
th
Start Date
th
End Date
th
2014/1
Thurs. 16 / Fri. 17 January
Sat. 18 January
Sat. 7th June
2014/1
Mid-term Break
Mon. 14th April
Sun. 20th April
2014/2
Fri. 8th August
Sat. 9th August
Sat. 13th December
2014/2
Mid-term Break
Mon. 6th October
Sun. 12th October
Returning Students and Direct Entry - BBA 3 & 4
Semester
Registration
th
th
Start Date
End Date
th
2014/1
Mon. 20 January
Sat. 7th June
2014/1
Mid-term Break
Mon. 14th April
Sun. 20th April
2014/2
Thurs. 24th / Fri. 25th July
Mon. 28th July
Sat. 13th December
2014/2
Mid-term Break
Mon. 6th October
Sun. 12th October
Bachelor in Business Administration (Hospitality) BBA 6 & 7
Semester
Registration
Start Date
rd
End Date
February
Sat. 7th June
Mon. 10th February
Tues. 11th February
Sun. 1st June
2014/1
Mid-term Break
Mon. 14th April
Sun. 20th April
BBA 7 2014/2
Mon. 11th August
Tues. 12th August
Sat. 13th December
BBA 6 2014/2
Mon. 18th August
Tues. 19th August
Sat. 6th December
2014/2
Mid-term Break
Mon. 6th October
Sun. 12th October
BBA 7 2014/1
Mon. 3 February
BBA 6 2014/1
Tues. 4
th
Postgraduate Diploma (1 Year)
Postgraduate Diploma in Hospitality Management (1 Year)
Semester
Registration
th
th
Start Date
End Date
th
2014/1
Mon. 20 January
Sat. 7th June
2014/1
Mid-term Break
Mon. 14th April
Sun. 20th April
2014/2
Thurs. 24th / Fri. 25th July
Mon. 28th July
Sat. 13th December
2014/2
Mid-term Break
Mon. 6th October
Sun. 12th October
15
Les Roches Marbella
8.
ACADEMIC CATALOG
2014
INFORMATION TECHNOLOGY EQUIPMENT POLICY
All students enrolled in the School’s programs 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 require access to the
internet which is vital for access to online library resources, email, and project research.
Therefore, all students have to bring a laptop with the following requirements.
Student’s Own Laptop
The laptop must meet Les Roches Marbella minimum specifications as follows:
Software Specification:
•
Windows XP/Vista/7 Operating System English version (native without using language’s packages)
•
Microsoft Office 2010/2013 English version
•
Anti Virus software English version installed and updated with updating support during their studies
Hardware Minimum Specifications:
IMPORTANT REMARKS:
•
The software required must be installed and with legal license.
•
The Own Laptop Authorization Form must be filled out online at http://laptop.lesroches.es and authorized by LRM’s IT Department
before of first day of class
Hardware Minimum Specifications:
•
Any Mid-range CPU with PassMark score higher than 1.200 points. You may check it on www.cpubenchmark.net
•
4 GB RAM and 320 GB Hard Disk
•
Wireless connection 802.11 a/b/g (54Mbps)
Technical Support
•
It should be noted that Les Roches Marbella MAY OFFER professional technical services at reasonable
prices for those students who may need it to help them with their computers’ problems. However, the
responsibility of maintenance, purchasing of all software, upgrades and support rests with you, the student.
Latest update of this document available on www.lesroches.es (admission requirements section) or on
http://laptop.lesroches.es.
16
Les Roches Marbella
ACADEMIC CATALOG
2014
9 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 for 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 (excluding room and board) 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.
Applications should be submitted by 31st May or 31st October of each year to the Admissions 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. Prospective students
who believe their personal circumstances are so exceptional that they might warrant consideration for financial aid should
contact the Admissions Department for information about application and documentation requirements. All requests must be
approved in writing by the General Manager.
17
Les Roches Marbella
10.
ACADEMIC CATALOG
2014
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.
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
18
Les Roches Marbella
ACADEMIC CATALOG
2014
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
Principles of 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:
INT1108
Semester 3:
25.5
BBA 2
Internship
2
BBA 3
Course No.
Course Name
Credits
CUL 2116
CUL 2119
CUL 2122
FIN 2172
RDM 2129
GEN 2112
GEN 2176
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
Organizational Behavior
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 4:
BBA 4
Course No.
Course Name
RDM 3130
FBM 3196
RDM 3131
FIN 3173
HRM 3176
MKT 3182
GEN 3199
GEN 3109
Rooms Division Management
Food and Beverage Management
Facilities Management
Hospitality Managerial Accounting
Hospitality Human Resources
Hospitality Marketing
Economics
Introduction to Psychology
Credits
3
3
3
3
3
3
3
3
19
Les Roches Marbella
ACADEMIC CATALOG
2014
GEN 3148/51/54
GEN 3145/49/52
3
3
Total credits:
Semester 5:
INT 2110
Semester 6:
INT 3110
27
BBA 5
Internship
2
BBA 6
Internship
2
2
Total credits for Diploma: 84
20
Les Roches Marbella
ACADEMIC CATALOG
2014
B. BACHELOR OF BUSINESS ADMINISTRATION (HONS) 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. Three 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
Principles of Cleaning Science and Stewarding
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:
21
25.5
Les Roches Marbella
Semester 2:
INT1108
Semester 3:
ACADEMIC CATALOG
2014
BBA 2
Internship
2
BBA 3
Course No.
Course Name
Credits
CUL 2116
CUL 2119
CUL 2122
FIN 2172
RDM 2129
GEN 2112
GEN 2176
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 4:
BBA 4
Course No.
Course Name
Credits
RDM 3130
FBM 3196
RDM 3131
FIN 3173
HRM 3176
MKT 3182
GEN 3199
GEN 3109
Economics
3
3
3
3
3
3
3
3
GEN 3148/51/54
GEN 3145/49/52
3
3
Total credits:
Semester 5:
INT 2110
27
BBA 5
Internship
2
22
Les Roches Marbella
Semester 6:
Course No.
ACADEMIC CATALOG
2014
BBA 6
Course Name
Credits
INTERNATIONAL HOTEL MANAGEMENT (ALL SPECIALIZATIONS)
MM 4195
MKT 4186
FIN 4176
HRM 4179
GEN 4107
GEN 4168
Modeling for Management
Strategic Marketing
Financial Management
Leadership and Human Resource Management
Research Methods
Quantitative Techniques
3
3
3
3
3
3
1 course from the following as required:
GEN 4146
Looking to the Future: Sustainability and Social Responsibility
GEN 4109
Principles of Sociology
3
3
Total credits:
Semester 7:
Course No.
21
BBA 7
Course Name
Credits
INTERNATIONAL HOTEL MANAGEMENT WITH EVENTS MANAGEMENT
RDM 4134
TRM 4192
TRM 4193
RDM 4148
Revenue and Pricing Management
Introduction to Event Management
Convention and Trade Fair Planning
Protocol and Event Management / Protocol and Etiquette
3
3
3
3
GEN 4137
GEN 4147
Personal Professional Development
Introduction to Social Media and Communication
3
3
Total credits:
18
Total credits for ordinary BBA degree:
DIS 4109
Dissertation (compulsory for honors degree)
6
Total credits for honors degree:
Note: Students doing their dissertation have to drop a BBA 7 Gen Ed course.
23
39
42
Les Roches Marbella
ACADEMIC CATALOG
2014
INTERNATIONAL HOTEL MANAGEMENT WITH RESORTS MANAGEMENT
RDM 4134
GEN 4137
TRM 4190
TRM 4191
TRM 4189
GEN 4147
Spa and Wellness Resort Hotels
Resort Development and Management
Introduction to Golf Club Management
3
3
3
3
3
3
Total credits:
18
DIS 4109
39
6
42
Note: Students doing their dissertation have to drop a BBA7 Gen Ed course.
INTERNATIONAL HOTEL MANAGEMENT WITH ENTREPRENEURSHIP
RDM 4134
TRM 4187
Tourism Studies
RDM 4146
SME Business Planning
RDM 4147
SME Management
GEN 4145
Personal Effectiveness & Creativity
3
3
3
3
3
GEN 4147
3
Total credits:
18
DIS 4109
39
6
42
INTERNATIONAL HOTEL MANAGEMENT WITH STRATEGIC HUMAN RESOURCE MANAGEMENT
RDM 4134
GEN 4137
GEN 4147
HRM 4180
HRM 4178
HRM 4176
Integrating the Organization and People
People Management Tools: HR 2.0
Talent and Leader Management
3
3
3
3
3
3
Total credits:
18
24
39
Les Roches Marbella
B.
ACADEMIC CATALOG
2014
P O S T - G R A D U A T E D I P L O M A I N H O SP I T A L I TY M A N A G E ME N T / / 1 YE AR
This program is designed for people who already have a university degree or diploma who wish to join the exciting
international hospitality industry. The program is delivered entirely in English. Students are exposed to operational
management and strategic issues that hospitality 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 hospitality 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 hospitality 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
hospitality suitable to their individual needs.
Program Content
Semester 1:
PGD Hospitality
Course No.
Course Name
Credits
CUL P123
CUL P125
FBS P102
FBM P113
MKT P184
FIN P174
HRM P179
RDM P128
FBM P112
POM P130
HRM P182
CSI P192
Professional Culinary Concepts
Food and Beverage Practical: Kitchen
Food and Beverage Practical: Service
Events Management
Hospitality Accounting & Financial Mgmt.
Human Resources Management
Rooms Division Operations & Mgmt.
Professional Development (Management Skills)
Information Technology (Opera)
3
1
1
2
3
3
3
4
4
3
2
1
Total credits:
Semester 2:
30
PGD Hospitality
Course No.
Course Name
INT 2110
Internship
Credits
2
Total credits for PGD Hospitality
25
32
Les Roches Marbella
D.
ACADEMIC CATALOG
2014
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.
Program Content
Course number
Course name
Arts and Humanities
GEN 1134
GEN 1135
GEN 1133
GEN 1146/3145
GEN 1149/3149
GEN 1152/3152
GEN 1146/2147
GEN 1150/2150
GEN 1153/2153
GEN 2147/3148
GEN 2150/3151
GEN 2153/3154
GEN 2135
GEN 2134
GEN 4109
GEN 4147
Academic English
Effective Writing
French 1
German 1
Spanish 1
French 2
German 2
Spanish 2
French 3
German 3
Spanish 3
Maths, Science and Technology
GEN 1192
GEN 2112
GEN 4168
26
Les Roches Marbella
Social Sciences
GEN 2176
GEN 3199
GEN 3109
GEN 4107
GEN 4109
GEN 4137
GEN 4145
GEN 4146
ACADEMIC CATALOG
Economics
Psychology
Research Methods
Personal Effectiveness and Creativity
Professional Development
INT1108
Internship
INT 2110
Internship
DIS 4109
Dissertation
27
2014
Les Roches Marbella
11.
A.
ACADEMIC CATALOG
2014
COURSE DESCRIPTIONS
BACHELOR OF BUSINESS ADMINISTRATION (HOSPITALITY)* // 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.
28
Les Roches Marbella
FBS 1103
ACADEMIC CATALOG
2014
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.
FIN 2172
Hospitality Financial Accounting & Control
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.
FIN 3173
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
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.
HRM 4179
Leadership and Human Resource Management
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.
MKT 3182
29
Les Roches Marbella
ACADEMIC CATALOG
2014
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
International Strategic Marketing
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
Modeling for Management
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.
RDM 1128
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
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 3131
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
30
Les Roches Marbella
ACADEMIC CATALOG
2014
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
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.
TRM 1186
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,
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,
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ACADEMIC CATALOG
2014
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
Big companies are as specialists’ clinics with experts at the head of each specific department (sales, HR, accounting,
marketing, production…) and with a CEO as coordinator. Owner or Administrator of a Small and Middle size Enterprise needs
to be like a General Practitioner: he has to know every aspects of the Business without entering as much in deep into
specialties but being able to ask to the specialist (external consultant) in case of need and being able to speak the same
language as his interlocutor. Student will learn to be a good generalist of business management, flexible, multitask and
polyvalent.
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
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.
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TRM 4189
ACADEMIC CATALOG
2014
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.
ACADEMIC CATALOG
2014
POST-GRADUATE DIPLOMA IN HOSPITALITY MANAGEMENT // 1 YEAR
CSI P192
Information Technology (Opera)
The Opera Front Office course is designed to give the students a basic knowledge of Opera for them to later use it as a tool to
enhance the efficiency of a Rooms Divisions Department.
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
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.
HRM P182
Professional Development (Management Skills)
It is the purpose of this course to help students to communicate effectively in situations specific to the Hospitality Industry,
utilising refined general communication skills.
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
This course gives the students an overall knowledge of the organization and control of Events. It is considered to be a
milestone course since previous knowledge in other courses such as Marketing, Human Resources, F&B Management and
Accounting needs to be used. The course gives the students a practical approach to successfully achieving the organization,
set up and planning of two events prepared during the semester.
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.
FIN P174
Hospitality Accounting & Financial Management
This course covers principles and practices of financial hospitality 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 hospitality industry.
Cost accounting main concepts and techniques are then analyzed to fully complete their education to achieve the above.
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HRM P179
ACADEMIC CATALOG
2014
Human Resources Management
Differentiates the daily work of the Human Resources Department from the general human resources theory applied at the
department level. The new Human Resources trends are developed in order to understand the staffing needs in the hospitality
industry. The entire selection process is analyzed and reviewed to achieve an effective recruitment. The financial impact of the
hiring process is examined. All the recruitment possibilities for the hospitality operation are assessed, and interviewing and
screening styles are distinguished. Induction, training techniques, programs, compensation and benefit packages are
examined. The role of the Human Resources Department in benefits administration is reviewed. Employee appraisal,
disciplinary action, hiring and firing practices are critiqued.
MKT P184
The hospitality and travel industry are undergoing rapid changes. Thus the knowledge and understanding of the marketing
concepts are of vital importance. This course begins by explaining the business philosophy of marketing and management.
Marketing is both an art and 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, students will learn marketing concepts, principles, and theories and how this area relates to the
overall area of Hospitality and business.
POM P130
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 skills. This course teaches the student to analyse the elements of
the hospitality properties, to recognise the resulting maintenance needs and to devise systems for meeting these needs.
Students will be prepared to understand the relevance of the legal and ethical responsibility of the manager over the actions of
the technical department regarding "Health and Safety for Guests" and "Life Safety Systems". Additionally this course covers
the relatively new field of environmental management.
RDM P218
Rooms Division Operations & Management
To begin this course will prepare the students for the operational procedures that take place on a day to day basis within Front
Office, Reservations and Housekeeping Operations. It will cover skills & procedures necessary to cover the full guest cycle with
regards to the Rooms divisions department. The course then goes on to prepare the student for organizational and strategic
management of a modern international Rooms Division organization. Advanced managerial concepts concerning planning,
staffing, organizing and managing the various departments within Rooms Division to provide a foundation of essential knowledge
for the new Manager.
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D.
ACADEMIC CATALOG
2014
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 1146-49-52 / 3145-49-52
French 1 / German 1 / Spanish 1
These courses will introduce a basic language, emphasizing oral proficiency and communication skills. Students will
participate in basic conversations on familiar subjects, and be able to understand short texts and instructions. They will be able
to engage in a conversation within a hospitality environment using the appropriate vocabulary.
GEN 1147-50-53 / 2147-50-53
This course reinforces level 1, emphasizing oral proficiency and communication skills. Use of grammatical structures will be
reviewed and extended. A wide variety of vocabulary will be introduced to enable students to converse and respond in
everyday situations.
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.
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GEN 2148-51-54 / 3148-51-54
ACADEMIC CATALOG
2014
This course reinforces level 2 emphasizing oral proficiency. This course offers the students the possibility to talk about their
background and their previous experiences. This course also provides the students with a variety of texts to discuss.
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 course is an introduction to the study and analysis of social media as act of communication with particular emphasis on
the impact of social media and social networks on our everyday lives. As users of current social networks and consumersproducers of social media, students will develop analytical skills to critically assess the variety of social media and its tools and
how social identity categories such as age, gender, class, sexuality, religion, ethnicity, and culture, along with advertising and
marketing strategies, shape media spheres. In addition, students will understand the importance of the role of community
manager in business and professional contexts in our increasing digitally globalized world. Finally, the course will enhance the
application of students´ analytical skills and creative communicative strategies while searching their digital identity,
collaborating in the production of a wiki and blogs.
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2014
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.
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2014
Social Sciences
GEN 2176
The goal of this course is to help students become better employees by looking at human behavior, attitude and performance
within organizational settings. This course is an interdisciplinary field drawing concepts from sociology, industrial psychology
and organizational psychology. Students should acquire an insight and knowledge concerning the behavior of culturally
diverse individuals and groups in work settings. Students will also develop an appreciation for how managers design their
organizations and will be familiar with some of the problems and issues that employees and managers face on a daily basis.
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 3109
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
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
Being a leader today is much more than being a Manager. In this course the students will learn the skills needed to empower
themselves and influence the relationships with others Achieve a professional and mature personality, being able to negotiate
and manage their time properly in a personal fulfillment and a successful career.
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2014
Professional Development
INT 1108
Internship
The internship period provides the opportunity for the student to use and relate the theoretical and practical knowledge
acquired in school to workplace practices and environments. It gives an opportunity for students to develop skills in teamwork,
self-management, decision-making, problem-solving, self-discipline and managing stress. It is necessary to complete both
parts of the internship requirements to gain the full credit value for your final Diploma.
INT 2110
Internship
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 requires a detailed observation and
study of an aspect of the operation. It also gives an opportunity for students to develop skills in teamwork, self-management,
decision-making, problem-solving and managing stress. It is necessary to complete both parts of the internship requirements
to gain the full credit value for your final Diploma.
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.
ACADEMIC CATALOG
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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2014
Les Roches Marbella
13.
1.
ACADEMIC CATALOG
2014
ACADEMIC REGULATIONS
Change of Programme
Once admitted, a student may apply through the Academic Department to transfer from one programme 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 for 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 BBA 4 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. 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 programme 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.
4.
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 fulfils 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
7.5 to 7.9
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ACADEMIC CATALOG
2014
originality.
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) AND THE DIPLOMA (BBA 4) COURSES
6.0 to 6.4
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 3 COURSES.
5.5 to 5. 9
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.
5.0 to 5.4
4.0 to 4.9
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.
1.0 to 3.9
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.
0
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b.
ACADEMIC CATALOG
2014
PRACTICAL
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 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
2014
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.
Re-sits and Retakes
Students who do not meet the achievement standards at course level will be allowed to re-sit 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. Students who miss the assigned re-sit 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 re-sit fees.
If the student is successful in the re-sit examination, a maximum course grade of 5.5 (or 6.0 or 6.5 see programme level
achievement grades) will be awarded and this will be used in the computation of the semester grade average. The re-sit mark,
if below these, will be the final grade whether higher or lower than the previous mark.
If the student has not met the achievement level in this re-sit examination and the semester, he/she must retake the failed
course (or an equivalnet course) at the appropriate campus of current studies and must pay the relevant fee for that course.
Normally, only one re-sit per course is permitted. In addition, a student may normally only retake a course one time.
Students who have not met the minimum achievement grade (after re-sit) in more than two courses will not normally be able to
progress until they have been retaken. A re-sit examination may not be permitted if the fail was due to cheating, resulting in a
zero grade for a component of the course.
10. Progression
BBA Semester 1 and BBA Semester 3
In order to fully progress at the end of a semester, a student must:
 obtain a general grade average of 5.5 for the semester
 have no more than 2 subject grades below 5.5
 have no subject grades below 4.00
BBA Semester 4
 have no more than 2 subject grades below 6.0
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BBA Semester 6 and Semester 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
PGD
If these progression requirements are not reached then the student must take re-sit examinations in the failed subjects and
pay the appropriate fee. The Awards Committee is the final arbiter in these matters. The re-sit grade is the mark awarded for
the course. The maximum that can be awarded for a re-sit is 5.5 (or 6.0 or 6.5, see pass grade regulations for the award).
Progression periods are determined by the programme regulations. Normally these are semesters.
If after re-sit exams a student still fails to achieve the progression requirements then he/she must retake the failed subjects.
This means the student will pay the appropriate tuition fee, re-attend class, and complete all exams and assignments.
Those students who, after re-sit, 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 re-sit
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
behaviour is described in the “UNFAIR PRACTICE POLICY” available from the Academic Director Office.
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 Course 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
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c.
d.
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Talking during the examination
Finishing the examination
Cheating or attempted cheating
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 programme of study and will show for each, the final grade.
Copies of transcripts or awards documents can be obtained from the Academic Services Officer 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.
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 Enrolment Department. 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 programme’s duration (unless
other regulations apply).
19. Graduation
To graduate, a student must:
a.
Successfully complete each of the requirements of the chosen programme.
b.
Meet the progression requirements for each semester.
c.
Complete all necessary internship periods and assessments (when part of the programme).
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
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20. Appeals Procedure
Students may lodge an appeal to the Academic Committee 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 affect 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.
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.
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
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▪▪ 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.
22. 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 programme.
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 Programmes
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.
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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 Course Manager. It is the student’s responsibility to manage the hours and to inform the practical
programme 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 re-sit exam.
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 programme 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 Course 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 July 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
Dr. Mª Teresa Gozalo
Director
July 2013
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14.
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2014
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 1996, the General Manager has been Dr. M.T. Gozalo. She benefits from a managerial experience in the hospitality
industry. She is assisted by a management team, which consists of a Academic Director, Student Services 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 Course 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, Hotel Operations I, 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, Course 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.
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.
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D.
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2014
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.
ACADEMIC CATALOG
2014
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.
ACADEMIC CATALOG
2014
STUDENT LIFE
A. 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 Night and Sports Day. These events are organized
by the students (although school subsidized) and are integrated within the students’ curriculum. 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…) together with the School’s Newsletter, “New Feelings” 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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E.
ACADEMIC CATALOG
2014
Residential Life
Residential life at Les Roches incorporates housing options within Les Roches Marbella. BBA1 and BBA3 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.) Fourth year
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.
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.
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17.
ACADEMIC CATALOG
2014
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 two 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.
For BBA Semester 1 students, the Career Development Department (CDD) will provide full support and guidance to each
student. The CDD 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 BBA Semester 4 students the Career Development Department (CDD) 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 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 Department and duly published in the School’s intranet. Students may ask the CDD officers for assistance.
Attendance to Hotel presentations/interviews is compulsory for all BBA Semester 1 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 CDD.
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.
After one rejection of a formal offer for an internship organized through the CDD, 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 Dev. Dept. (CDD) to request advise or support. Under no circumstances is the students allowed to break
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ACADEMIC CATALOG
2014
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”)* either 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.
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18.
A.
ACADEMIC CATALOG
2014
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 Dress
The wearing of professional business dress 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
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)
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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
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.
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

ACADEMIC CATALOG
2014
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 3, 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.
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.
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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 telephones 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 Library and in the Library brochure (School intranet: myroches.lesroches.es/Student
Support/Library/General Information)
Smoking, food and drinks, 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 can be done at the Library
Borrowing more than necessary at any one time is not recommended. Students can borrow up to 5 items at a time.
Magazines and other 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:





Fiction items may be borrowed for two weeks.
Non-fictional items may be borrowed for two weeks.
Journal back & current issues can be borrowed for three days only.
Newspapers are for reference within the Library exclusively. .
DVDs can be borrowed for three days.
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. Lost or damaged items will be charged to students.
Photocopying/Printing
Students must use their own photocopy code and books or magazines may only be photocopied after consulting the Library
staff. 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 program 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 Office.
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The student Card must be returned to the Student Services Office in the event of studies terminating prematurely Lost student
cards must be reported to the Student Services Office at once. 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.
The following items are not allowed in the dining rooms, but may be left in the locker or in the room:
 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.
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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.
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. Cork 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
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 us 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.
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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 or in the bidet. 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.
Students who disrespect the Standards of Excellence, related to living on campus accommodation can be asked to leave the
campus residence. In these situations, at the discretion of the Director of Student Services, 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 may 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.

At the end of the semester, luggage can be stored for a storage fee of 10 euros per box/luggage, 30 euros for
TV/music set and 50 euros per fridge (maximum 3 items). Special boxes may be available at reception 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.
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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 students may request to share a room with a specific roommate, either in advance or upon arrival at School.
BBA Semester 3 and 4 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.
A supplementary fee is charged for rooms in the new residential building, provided with air conditioning. Details of these
charges are available from the Director of Residence.
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.
C.
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;
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Respect, courtesy and kindness in dealing with others.
The effectiveness and speed in fulfilling their academic obligations.
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
o
o
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 Course Managers and the Academic Director as well.
In case of exceptional misbehavior an “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.
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.
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The serious lack in their presentation and personal image.
The serious lack of attention to the observations of school staff.
The serious lack of accuracy in the execution of any complaints.
The serious lack of punctuality.
The serious lack of consideration for others.
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.
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.
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.
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.
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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, either through group-training schemes, 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 Security with the names of
the students who will be requested to undergo a drugs test. The Director of Residence and/or the responsible for Security will
then ask the student to undergo the test.
505.2
The Director of Residence, the responsible for Security 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 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.
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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 Department (CDD)
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 two 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 five to six months, exception made in the case of highly seasonal hotels, where it may be
reduced to four and a half months (6 days/week). The minimum period required has to be the equivalent of five months.
Internship may start not later than one month after the end of each academic semester.
602
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.
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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 1 students, the Career Development Department (CDD) will provide full support and guidance to each
student, including sending their CV to at least two establishments in regions of their choice. The CDD 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 HOII students the Career Development Department (CDD) 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 Department for support if required.
For Graduating HOIII/BBA and PG students, the Career Development Department (CDD) 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 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 Department and duly published in the School’s intranet. Students may ask the CDD officers for assistance.
Attendance to Hotel presentations/interviews is compulsory for all BBA Semester 1 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 CDD.
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 CDD will inform the student of the interviews and/or the corresponding offer in writing via e-mail.
After one rejection of a formal offer for an internship organized through the CDD, 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 Career Dev. Dept. (CDD) 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.
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
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, Course 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.
F.
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.
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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
Course 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 2014.
The School’s Management reserves the right, at all times, to make amendments according to circumstances, without giving
prior notice.
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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.
A.
Les Roches School Governing Board
President and Chair
President, Gesthotel SA
Lawyer
Dean and Professor, Boston College
Chief Executive Officer, Hospitality & Culinary Education, Laureate Education, Inc.
VP, Human Resources, Laureate Education, Inc.
Chief Financial Officer, Laureate Education, Inc.
President, International, Laureate Online Education
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
ADMINISTRATION
1.
Management
General Manager
Chief Financial Officer
Academic Director
Student Services & Operations Director
Marketing & Enrollment Director
Dr. M.T Gozalo (PhD)
Mr. Andrés Cardenas
Ms. María José Aparicio (M.Sc.)
Mr. J. Emmanuel Soler
Ms. Makrina Hernández (M.Sc.)
2.
Academic
Academic Director
BBA 1 & 3 Programme Manager
BBA 4, 6 & 7 Programme Manager
PG Programme Manager
Practical Programme Manager
Ms. María José Aparicio (M.Sc.)
Ms. Mavi Hirth
Mr. Roberto Rodríguez . MSc
Mr. Jon Loiti (M.Sc)
Mr. Hassan Djeebet (M.B.A.)
3.
Student Services
Director
Student Relations - Counseling
Student Services Assistant
Career Development Officer
Alumni Coordinator
Mr. J. Emmanuel Soler
Ms. Sandra Becerra
Ms. Laura Gonzalez
Ms. Krista Kotokorpi
Mr. Manuel Rebora
4.
Marketing & Enrollment Department
Director
Marketing Manager
Online Marketing Specialist
Enrollment & Admissions Manager
Enrolment officer
Admissions officer
Ms. Makrina Hernández (M.Sc.)
Ms. Patricia Rodiles (M.Sc.)
Ms Lauren Keightley
Ms. Mariana Macri (M.A.)
Ms. Victoria Espinosa
Ms. Yolanda Carceller
5.
2014
ADMINISTRATORS, FACULTY AND STAFF
Mr. Claudio E. Casanova
Mr. Francis Clivaz
Mr. Bernard Dêtienne
Dr. Alberto Godenzi
Mr. Michael Huckaby
Mr. Alfonso Martinez
Mr. Roger McKinney
Ms. Victoria Reid
Ms. Julia M. Watkins, PhD
B.
ACADEMIC CATALOG
Support Services
Head Librarian
IT Manager
Management Assistant
Student Accounts
Academic Services Officer
Academic Officer Registar
Academic Assistant
Residence Manager
Receptionists
Mr. Alberto García (M.A.)
Mr. Terencio Soler
Ms. Laura González
Ms. Liliam López
Ms. Emma Martínez
Ms. M. Angeles Arena
Ms. Mariana Carvalho
Ms. Yolanda Naranjo
Ms. Lourdes Aparicio
Mr. Juan Ruiz
Mr. Lorenzo Juan
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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
Arevalo-Guerrero, Elisabeth
Lecturer in English and Communications 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.
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 since 1995. CHE. Registered for Master studies in Nutrition and Diet, University of Barcelona. Escuela
Superior de Hostelería y Turismo de Madrid (1994). Lycée Professionnel Industriel et Hôtetelier Albert-Bayet de Tours (1995).
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.
Djeebet, Hassan
Lecturer in F& B Management since 1995. CHE. Master’s Degree in Business Administration- (2003).
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).
González, Jean Pierre
Lecturer in Service since 2008. Diplôme du Bacalauréat Professionnel Section Bureautique Option "A" Gestion L.E.P. Beaugrenelle,
Paris (1997).
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). Registered in Master in Adult Education
Training and Performance, Walden University, USA (2012).
Manzaneque, Loreto
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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).
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).
Montero, Rocío
Lecturer in Rooms Division since 2013. Degree in English Philology (2000).
O´Keeffe, Gordon
Lecturer in Culinary Arts since 2007. Certified in Cooking (1996).
Olea, Isabel
Lecturer in Culinary Arts since 1995. CHE.
Otamendi, Ainhoa
Lecturer in Psychology since 2013. Postgraduate in e-Learning Project Governance and Management, Open University of Catalonia,
UOC (2007). PhD in Psychology, University of Málaga (2003). Master in Human Resources Administration & Management,
University of Málaga (2002). Bachelor in Psychology, University of Málaga (1998).
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
Lecturer in Rooms Division since 2010 and Accounting. Diploma in Tourism. Universidad Nacional de Educación a Distancia (UNED)
(2005-2009). Master’s Degree in Hospitality Management. Centro Superior de Hostelería de Galicia (CSHG) (2004-2005). Bachelor’s
degree in Business Administration. University of Santiago de Compostela (USC) (1997-2003).
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 (2003).
Rodríguez, Roberto
Lecturer in Rooms Division since 2009. CHE. MSc in Sustainability and Corporate Social Responsabilty, Universitat Jaume I (2013).
Diploma in Business and Tourist Activities, Escuela Superior de Turismo de Jerez de la Frontera, (1994). BSc in Tourism
Management, Universidad de Murcia.
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Rosien-Strauss, Christa
Part-time Lecturer in German since 1996. CHE. Master´s Degree in German Language and Literature, Master´s Degree in Political
Science, Senator für Schulwesen und Universität Berlin, Berlin University (1989).
Ryan, John
Lecturer in Mathematics and 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).
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 (IHK), Ausbilderprüfung (IHK) Düsseldorf.
Serra, Teresa
Lecturer in Economics since 2003. CHE. Licenciatura en Ciencias Económicas y Empresariales. Universidad Complutense, Madrid,
Spain (1992) Registered for PhD, Malaga University
Shah, Moeed
Lecturer in Service since 2001. CHE. Bachelor´s Degree in Commerce (1999) Diploma in Hotel Management Les Roches, Marbella
(1997)
Taylor, Julie
Lecturer in Rooms Division since 2004. CHE. Registered for MSc in Events Management, Leeds University (2011-present). Higher
National Diploma in Hotel Management Farnborough College of Technology (1989).
Zea, Carlos
Lecturer in Marketing since 2005. CHE. MBA in Marketing Management, University of Houston, Texas, USA (1993).Registered for
PhD, Universidad Europea de Madrid.
79
Les Roches Marbella
1.
ACADEMIC CATALOG
2014
Visiting Lecturers
Cantó, Antonio
Lecturer in Golf Management since 2007. B.A. in Law. Universidad Complutense de Madrid (1986) Executive M.B.A., Instituto de
Empresa (1995).
Fernandez–Cuevas, Concepción
Lecturer in Scientific Principles of Human Nutrition and Food since 2012. Master studies in Mediterranean Nutrition, International
University of Andalucia. Food Sciences & Technologies Degree, Higher Polytechnic School of Orihuela, University Miguel
Hernandez, Alicante (2000). Biology Degree, Faculty of Experimental Sciences, University of Jaen (1998).
Gómez , Jónatan
Lecturer in Convention and Trade Fair Planning since 2011. Diploma in Hotel Management. Universidad Rey Juan Carlos (2002).
Masters Degree in Event Management for Tourism, Universidad Europea de Madrid (2005).
Kreutz, Fabian
Lecturer in Events Management since 2010. Bachelor in Communication & Media Management, Business University and Information
Technology School (BiTS), Iserlohn (2007).
Martín, Guillermo
Lecturer in Golf Management since 2009. B.Sc. in Sport Sciences (INEF) Polytechnic University of Madrid. Master´s Degree in
Administration and Management for the Sports Industry (M.B.A.) “Complutense” University of Madrid.
Mazzeo, Carla
Lecturer in F& B Management since 2008. CHE. Diploma in Business and Tourism, School of Tourism, Buenos Aires (1999).
Ojeda, José
Lecturer in Facilities since 2011.Bachelor in Architecture, Escuela Técnica Superior, Universidad de Sevilla (2000). Master’s Degree in
Deomotic and Home Automation, Universidad de Malaga (2000). Doctoral Studies, Malaga University (2010).
Rando, Zoraida
Lecturer in Protocol and Event Management since 2013. 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). Bachelor in Translation & Interpreting (2002). Registered for an MBA at EAE Escuela Administración
de Empresas, Madrid.
80
LES ROCHES MARBELLA INTERNATIONAL SCHOOL OF HOTEL MANAGEMENT
ADMISSIONS ADDRESS
Urb. Lomas de Rio Verde,
Ctra. de Istan, Km. 1
E-29602 Marbella
Spain
Phone: (+34) 952 764 437
Fax: (+34) 952 764 438
E.mail: [email protected]

ACADEMIC CATALOGUE - Les Roches Marbella International

Transcription

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