Programme du Bachelor of Science
Management hôtelier et tourisme
Prérequis : Baccalauréat (ou équivalent)
Durée du programme : 3 ans
Cours dispensés en français ou anglais la première année
et en anglais pour les deuxième et troisième années
(possibilité d’alternance en 3ème année)
Enregistrement renouvelé le 28 juin 2024 au RNCP (Niveau 6)
sous l’intitulé : Manager en hôtellerie internationale de luxe.
Le programme des études Bachelor of Science Management hôtelier et tourisme est conçu pour développer le potentiel en management des étudiants en les plaçant dans des situations concrètes dans lesquelles ils doivent apprendre à gérer une équipe, travailler en groupe…
En complément de leurs cours, les étudiants conduisent ensemble des projets, jeux de rôle, études de cas… ou participent à des workshops reflétant la réalité du secteur de l’hôtellerie et du tourisme.
Nota Bene :
Un enseignement unique, exclusif et concret. Depuis 1992, nous transmettons aux étudiants et aux professionnels :
– l’excellence du savoir-faire à la française en matière de luxe et de service, en collaboration avec les palaces parisiens et l’école de cuisine Ducasse – Paris Studio
– l’excellence de l’art du management à l’international avec un programme professionnel :
- élaboré avec AHLEI en collaboration avec les grandes chaînes hôtelières internationales,
- dont le contenu est régulièrement dispensé aux cadres de leurs départements opérationnels,
- dont l’AIM détient l’exclusivité pour l’offrir à ses étudiants.
Un contexte qui explique la grande facilité d’intégration dans ces établissements de nos diplômés, bénéficiaires de la version originale (en anglais) de ces formations dispensées par un corps enseignant hautement qualifié.
Patrick ROSIER
Direction des études
Organisation des études de Bachelor of Science sur 3 ans
Calendrier académique
Trois années d’études supérieures intensives et spécialisées de haut niveau qui forment des cadres opérationnels pour les postes de responsabilités dans l’hôtellerie de luxe et le tourisme haut de gamme. Après un premier semestre de cours, les étudiants appliquent les enseignements reçus lors de stages opérationnels ou de management dans des établissements hôteliers basés en France ou à l’Etranger.
Bachelor of Science 1re année
| oct. | nov. | déc. | janv. | févr. | mars | avr. | mai | juin | juill. | août | sept. |
| COURS (450h au minimum) | STAGE EN ENTREPRISE * |
Vacances de Noël : 2 semaines selon le calendrier de l’Académie de Paris
Vacances d’hiver : 2 semaines selon le calendrier de l’Académie de Paris
*Stage (ouvrier) en entreprise : 4 mois minimum
Bachelor of Science 2e année
| oct. | nov. | déc. | janv. | févr. | mars | avr. | mai | juin | juill. | août | sept. | oct. | nov. | déc. |
| COURS (450h au minimum) | MANAGEMENT TRAINING * |
Vacances de Noël : 2 semaines selon le calendrier de l’Académie de Paris
Vacances d’hiver : 2 semaines selon le calendrier de l’Académie de Paris
*Management training : 6 mois en France, jusqu’à 8 mois à l’étranger
Bachelor of Science 3e année
| janv. | fév. | mars | avr. | mai | juin | juil. | août | sept. | oct. | nov. | déc. |
| COURS (450h au minimum) |  MANAGEMENT TRAINING * Obligatoire si poursuite des études en 2e année du MSc |
Les emplois du temps permettent l’exercice d’activités rémunératrices dans la limite de 20 h / semaine.
OBJECTIFS
Ce programme dans son ensemble, dont la conception originale revient exclusivement à l’AIM, est aussi répertorié au RNCP.
Il s’inscrit dans un contexte de développement des offres hôtelières – en particulier sur le marché de l’hôtellerie de luxe – avec de plus en plus de concurrence liée à la présence de nombreux acteurs et groupes qui souhaitent s’imposer sur ce marché.
* Le programme en français est une option proposée exclusivement en première année pour le cursus Bachelor of Science aux étudiants lors de l’inscription.
Il constitue également une alternative pour ceux dont le niveau d’anglais est évalué comme insuffisant lors des entretiens et des tests.
L’atout majeur de ce cursus est l’inclusion des cours d’anglais intensifs, visant la bonne maîtrise de cette langue, l’un des objectifs de l’AIM, en cohérence avec les attentes du secteur de l’hôtellerie internationale de luxe. Cet avantage, considérablement apprécié par les recruteurs, privilégie nos étudiants en fin de cursus.
Les cours avec certifications professionnelles
1re année de Bachelor of Science (exceptée la version française)
Le choix des matières et l’organisation des cours de la 1re année privilégient le développement des facultés d’analyse et de synthèse, qualités déterminantes pour l’apprentissage des procédés de décision dans un environnement d’une complexité croissante.
PÔLES D’EXPERTISES
AVEC CERTIFICATIONS PROFESSIONNELLES
This course lays the groundwork for a basic understanding of beverage operations by explaining the beverage service process, describing the types of positions commonly found in beverage operations, and focusing on such beverages as beer, spirits, and wine. Included in the course are instructions on responsible alcohol service, supervisory techniques, and procedures for entry-level beverage service positions.
SPECIALIZATIONS
- The Basics of Beverage Service
- Beverage Service Responsibilities
- Serving Alcohol With Care
- Leadership and Supervision
- Bar Operations
- Bar Marketing and Sales
- Wine Fundamentals
SPECIALIZATIONS
- Food and Beverage Operations
- Selecting Restaurant and Hotel Food and Beverage Staff
- Menu Development
- Food and Beverage Supplies and Equipment
- Facility Design, Décor, and Cleaning
- Sanitation, Safety, Security, Health, and Legal Issues
- Labor and Revenue Control
- Banquets and Catered Events
- On-Site Food and Beverage Operations
This course takes a management perspective in introducing students to the organization and structure of hotels, restaurants, clubs, cruise ships, and casino hotels.
There are chapters on business ethics, franchising, management contracts, and areas of management responsibility such as human resources, marketing and sales, and advertising.
SPECIALIZATIONS
-
The Travel and Tourism Industry
-
Restaurant Organization and Management
-
Hotel Organization and Management
-
Floating Resorts: The Cruise Line Business
-
Managing and Leading Hospitality Enterprises
SPECIALIZATIONS
- The Role of Housekeeping in Hospitality Operations
- Planning and Organizing the Housekeeping Department
- Housekeeping Human Resources Issues
- Managing Inventories
- Controlling Expenses
- Safety and Security
- Managing an On-Premises Laundry
- Guestroom Cleaning
- Public Area and Other Types of Cleaning
SPECIALIZATIONS
- The Lodging Industry
- Reservations
- Registration
- Front Office Responsibilities
- Front Office Accounting
- Check-Out and Account Settlement
- The Front Office Audit
2e année de Bachelor of Science
PÔLES D’EXPERTISES
AVEC CERTIFICATIONS PROFESSIONNELLES
3e année de Bachelor of Science
PÔLES D’EXPERTISES
AVEC CERTIFICATIONS PROFESSIONNELLES
en particulier sous l’aspect contrôle des coûts.
SPECIALIZATIONS
- Menu Engineering
- Operations Budgeting and Cost-Volume-Profit Analysis
- Determining Food and Beverage Standards
- Purchasing and Receiving Controls
- Storing and Issuing Controls
- Production and Serving Controls
- Calculating Actual Food and Beverage Costs
- 10 Control Analysis, Corrective Actions and Evaluation
- Revenue Control
- Preventing Theft of Revenue
- Labor Cost Control
This course presents managerial financial accounting concepts and explains how they apply to the hospitality industry.
SPECIALIZATIONS
- Corporate Accounting
- Accounting: A Management Resource
- Business Formation: Important Decisions
- Survey of Financial Statements
- Exploring the Balance Sheet
- Exploring the Income Statement
- The Bookkeeping Process
Offers a complete approach to the operation of resort properties. Beginning with the resort concept and the historical development of resorts, the course then covers the planning, development, management, marketing, and financial aspects of the resort business. The course also examines the future outlook for resorts and the impact of the condominium concept, timesharing, technological change, “green” initiatives, and eco-tourism.
SPECIALIZATIONS
- The Resort Concept
- The Process of Planning and Development
- Planning the Facilities
- Personnel Organization and Human Relations
- Front-of-the-House Management
- Heart-of-the-House Management I: F&B, Housekeeping, Laundry, and Dry-Cleaning Operations
- Heart-of-the-House Management II: Plant, Grounds, Energy, Accounting, and Purchasing
- Security, Safety, and Management of Risk
- Resort Marketing and Sales Promotion
- Managing the Resort Investment
Provides an awareness of the rights and responsibilities that the law grants to or imposes upon a hotelkeeper, and illustrates the possible consequences of failure to satisfy legal obligations.
SPECIALIZATIONS
- The Hotelkeeper and the Law of Contracts
- The Hotel’s Liability for Loss of Property of Persons
- Fraud Committed Against Hotels and Crimes of Trespass
- General Laws Regarding Food
- Laws Relating to Alcoholic Beverage
- Wage and Hours Laws Applicable to Hotel Employees
- Laws Against Discrimination in Employment
- Consumer Protection Laws Affecting Hotels
- Public Health and Safety Requirements
- Fire Safety Laws
- Legal Issues Involving the Internet
- The Impact of Terrorism on Laws Governing Hotels
The Certification in Hotel Industry Analytics (CHIA), in cooperation with AHLEI, is the leading certification for undergraduate and graduate students, as well as professors, in Hospitality and Tourism programs. This recognition provides evidence of a thorough knowledge of the foundational metrics, definitions, formulas and methodologies that are used by the hotel industry. Recipients have proven that they can “do the math” and interpret the results. They have demonstrated an ability to analyze various types of hotel industry data and to make strategic inferences based upon that analysis. Certification also confirms a comprehensive understanding of benchmarking and performance reports that are used by industry professionals. Recipients have a grasp of the current landscape of the hotel industry, including relevant current events. Achieving this distinction announces that these students have a place among the best graduates in their profession and opens the doors to future career opportunities. Qualifying students receive a certificate of accomplishment. Their names and schools are listed on the American Hotel & Lodging Educational Institute (AHLEI) website and they can use the CHIA designation on their resume/CV and business cards.
CONTENT
The certification is based upon four core content areas:
- Hotel Industry Analytical Foundations
- Hotel Math Fundamentals – the metrics used by the Hotel Industry
- Property Level Benchmarking with STAR Reports
- Hotel Industry Performance Reports (Trends, P&L, Pipeline and Destination Reports)
Course Description:
Widely accepted in all leading business schools as the ultimate experience-building methodology, case studies constitute the core of the Marketing and Sales course for Master of Science and BS 3rd year students.
Students are expected to have previously become familiar with the key foundations of strategic and operational marketing plans. Contrary to a lecture-based approach, the whole program will be dedicated discussing many real-life situations in the hospitality industry. Students have a unique chance of sitting “in the driver’s seat” to identify, analyze and recommend solutions amongst a large variety of challenging situations in hotel management, restaurants and the tourism industry at large.
Objectives:
The key benefits to the students will be:
- Acute development of analytical skills. In real life, when it comes to making an important decision, we often find that we do not have enough information, or too much, or not enough time. Case studies teach how to rapidly identify the key stakes in any given situation and focus on bringing effective creative solutions.
- Development of an effective working process methodology. Students have to analyze the situations, the alternatives and their recommendations by themselves, first. Then, they share points of views with their respective learning team and eventually expose their views to the whole class, following a suggested, logical, 6 steps process. This methodology has proved immensely beneficial in terms of giving students a framework they can easily replicate in their future professional life, when they will integrate larger working groups or will have to manage them.
- Significant improvement of communication skills. Of course, being able to analyze and recommend on a given situation is great. But convincing others that what we suggest is what should be implemented is a whole new game. Like in “real-life”, the discussion in class is a democratic process where no one can be totally certain to possess the truth, but nevertheless has to fight to try and impose his/her point-of-view. And many people fail by lack of proper mental structure or self-assurance. The case discussions will make students aware of eventual shortfalls in those areas and allow them to significantly improve their level of confidence and communication skills.
- A comprehensive survey of the industry. The case studies chosen explore many facets of the hospitality industry, reviewing actual situations that occurred across the world, amongst individual hotels, groups, restaurants, or the travel industry. These examples constitute a unique chance to be exposed, reflect upon and recommend on such a large sample of diversified experiences and provide a valuable accelerated learning process.
N.B. : L’organisation de certains cours de management peut être modifiée en fonction du calendrier de certains “visiting professors”.
Des travaux en équipe
Des travaux d’équipes pour des projets concrets, avec des planifications rigoureuses nécessitant des connaissances approfondies, toutes dispensées durant le programme.
