Aims to meet current developments in middle management and management positions in the hospitality and catering sector. These positions are increasingly marked by a managerial focus which is creating and developing numerous Bac+3 level jobs. The skills sought are those of operational management and supervision in a sector characterised by the specialised nature of its fields of activity.

16 to 24 weeks of placements in companies (16 weeks compulsory).

This qualification is a vocational degree.

Students who hold a BTS in hospitality and catering. Students with an economics, legal or social DEUG, DUT, DEUST and other BAC+2 levels in economic, legal or social science disciplines . Collection of dossiers (CV, photo + cover letter). Selection based on dossier then interview." Cost : 7000,00 € training fees.

Teaching Units

1. Finance          
2. Management control
3. Taxation
4. Strategic Marketing
5. International Marketing
6. Employment Law
7. The main roles of Human Resources
8. Company creation
9. Information Technology
10. Logistics and production management        
11. Organisation of productions in culinary art
12. Quality assessment and control in culinary art
13. Operational management of human resources
14. Optimisation and control of sales

Integration Seminar

15. Languages
16. Supervised project
17. Placement

This vocational degree prepares students for the following positions:

 

• Assistant to catering manager,

• Events manager of a large conference centre (dossier design and monitoring of its application by operators),

• Cost controller in a hotel with more than 200 rooms,

• Management assistant in a small structure,

• General Services Manager,

• Business project manager (development, events),

• Assistant to the operations manager,

• Management controller,

• Night Auditor,

• Stewarding manager,

• Food and beverage assistant.