Undergraduate Hospitality Program
Bachelor's Degree in International Hotel Management
Manager en HotellERIE internationalE
- French Ministry Level Certification II
- Total Credits: 180 ECTS (European Credit Transfer System)
| Bachelor's Degree in international in Hotel Management | |||
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| Management 1 (60 credits ECTS) |
Academic Semester | ||
| Internship |
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| Management 2 (60 credits ECTS) |
Academic Semester | ||
| Internship |
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| Management 3 (60 credits ECTS) |
Academic Semester | ||
| Internship |
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*Internship stipends and other service are only illustrative.They are not contractual and can vary from one Vatel school to another.
Admission:
Academic: High School Certificate or equivalent, "A" level or University Entry Examination.
English Proficiency: TOEFL 500 (173 PC) or IELTS 5.0 (Academic)
Duration of studies :
3 years
Accreditation :
- Bachelor's Degree in International Hotel Management/Manager en Hôtellerie internationale
(Academic Standard II degree registered at the National List of Certification by Ministerial Order, published in “Le Journal Officiel” of the French Republic)
| Certifications recognized | European or International Certification |
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- European Bachelor Degree in International Hotel Management
Degree accredited by Eurhodip, European association awarding hotel and tourism degrees
Objective of the programme:
- The Bachelor Degree in Hotel Management trains students for operational and administrative management positions. The programme combines cutting-edge management science with traditional know-how in hotel and restaurant management.
- Course work is reinforced through immediate application of knowledge in practical settings.
HOSPITALITY Management YEAR 1 Programme
- Acquiring the vocabulary and basic concepts.
- Understand how it is an instrument of managerial policy.
- Understand the basics of marketing necessary to grasp the concept of marketing and its importance in business.
- An introduction to the basic principles which govern Human Resource Management.
- An introduction to the use of the internet and the search for information in a business.
- Discover the Office tools applied in hotel management.
- Understanding the concept of business and its place in the economic environment.
- Understanding the past to anticipate for future needs.
- Arousing curiosity and learning to use the trade press and general media.
- Acquiring the appropriate image, being aware of one’s self, having self confidence to enhance this image.
- Asserting one ’s self, while respecting the other.
- Studying balanced menus and akin them into account the nutritional requirements recommended for adolescences, adults, athletes.
- Analysing principal diets.
- Acquiring knowledge about wines, understanding what is wine to subsequently capitalize this knowledge.
- Discovering enterprises in this sector through site visits and conferences.
- Moving from school level English, to a professional standard.
- Discovering the hospitality industry.
- Acquiring communication skills from the basics and the learning professional vocabulary.
- Working in a real hotel situation in restaurant, kitchen, pastry and housekeeping.
- Gaining general knowledge about the hospitality industry.
hospitality Management year 2 Programme
Marco Polo Programme : The student can opt to do this year in any other Vatel school in the world teaching in the same language.
> Learn more about the Marco Polo Programme
- Developing your managerial culture.
- Acquiring the foundations of European and American management systems.
- Learning operational and strategic marketing.
- Familiarizing one’s self with the diverse aspects of Human resource Management and the management of competencies.
- Discover the Office tools applied in hotel management.
- Learning the foundations of law in business or hotel activity undertaken by an enterprise.
- Highlighting the hospitality and tourism sector and the possibility of incorporating them in major groups, officiating more in both areas.
- Getting acquainted with economic tools and mechanisms.
- Acquiring a subject specific vocabulary.
- Understanding the Anglo-Saxon hospitality world, acquiring linguistic autonomy, and gaining knowledge of the English speaking world.
- Discovering the hospitality enterprise.
- Deepening communication structures, the basic and the professional vocabulary.
- Learning to identify and manage different types of clientele.
- Using the 1st year theoretical knowledge to understand actual tendencies and being able to talk about and justify new products and concepts.
- Putting in place the alimentary security standards in the hospitality business and conducting sensory analyses.
- Discovering the wine producing regions of France.
- Mastering the techniques of hotel and restaurant management, and the culinary arts.
hospitality Management year 3 Programme
- Moving towards the "cost control" functions.
- Mastering the tools of European and American management.
- Applying operational marketing.
- Understanding both, the Marketing mix and new concepts.
- Mastering new strategies such as Yield Management.
- Mastering HR tools used in the management of hospitality institutions.
- Discovering the touristic parts of Europe through its organization and through concrete examples of major tourist destinations.
- Learning to use graphs and statistics, as well as documentaries and the internet to study the situations.
- Discover the Office tools applied in hotel management.
- Opening up to diverse cultures and understanding them.
- Understanding the different forms of management in the world.
- Learning how to manage multicultural teams.
- Oral communication in English in professional situations, as well as in Management and Marketing.
- Oral communication in French in professional situations, Management and Marketing.
- Learning the basis of law in the European Union.
- Answering financial questions of a hospitality enterprise: their legislative sources, their imposition, the result, VAT, the different individual income tax or corporate taxes systems followed around the world.
- Learning the basics of negotiation, preparing one’s self to negotiating agreements at different levels in the enterprise, and that it is used in every department on varying fronts (negotiating salaries with HR, for example).
Practical Application in Management
- Learning to control a team in a restaurant and applying this theoretical knowledge in business, HR and cost control as well.
