Bachelor of Arts program

1-year course in Hotel and Tourism Management (Program entirely in English)

Prerequisite : Diplomas, degrees (2-year Associate’s degrees, foundation degree, ….) in any discipline.
Language of instruction : English
Duration of the program : 1 year
Start date : Monday, September 29, 2025
Application Deadline : Monday, June 30, 2025, depending on availability
State Quality Certified Program 

Logo France Compétences

French State recognition leading to AIM’s Bachelor degrees.
Holders are officially entitled by this recognition as:
Manager en hôtellerie internationale de luxe (RNCP-Niv. 6).
In other terms: Manager for International Luxury Hotels.
State approved renewal process of recognition: June 28, 2024.

Logo QUALIOPI

The AIM Bachelor of Arts in Hotel and Tourism Management permits the student who already holds a 2-year Associate’s degree to enroll in the school and complete the Bachelor program, normally a 3-year course, in one year.

The student may then, if desired, continue on into the 2nd year of the MSc program to complete the training.

This intense and fast-moving year enables students not only to acquire indispensable skills for their future careers but also guarantees employers a high level of expertise and experience that AIM has championed since its inception.

The simulation of real-life situations, role plays and experiences shared by teachers, graduates of leading schools and trained in prestigious establishments (Marriott, Concorde, Four Seasons, Hyatt…), guarantee our students an education which will be useful not only for successfully evolving within a company but right throughout their careers.

Organization of Bachelor of Arts studies over 1 year

Academic calendar

One year of intensive, specialized higher education to train tomorrow’s operational managers for high-level positions in the luxury hospitality and high-end tourism sector. After the first semester, students have the opportunity to put into practice what they have learned in operational or management internships undertaken in hotels in France or abroad.

Bachelor of Arts

Oct. Nov. Dec. Jan. Feb. Mar. Apr. May Jun. Jul. Aug. Sep. Oct. Nov. Dec.
COURSE MANAGEMENT TRAINING *

Christmas holidays : 2 weeks in accordance with the Academy of Paris calendar
Winter holidays : 2 weeks in accordance with the Academy of Paris calendar
*Management training : 6 months in France, up to 8 months outside France

Students’ schedules should permit paid work to be carried out up to a limit of 20 hours / week.

Courses with professional certification

Bachelor of Arts

The subject options and course structure facilitate the development of an ability to analyze and summarize key attributes when learning how to make decisions in an ever-changing and complex environment.

Areas of expertise
with professional certifications

Applications dans l’industrie hôtelière les principaux modes de comptabilité financière.

SPÉCIALISATIONS

  • Accounting for Business Transactions
  • Financial Statements
  • Corporate Accounting

Formation professionnelle destinée à tous ceux voulant exercer des responsabilités dans le domaine des Ressources Humaines au sein des grands hôtels.

SPÉCIALISATIONS

  • Employment Laws and Applications
  • Job Analysis and Job Design
  • Planning and Recruiting
  • Selection
  • Training and Development
  • Evaluating Employee Performance
  • Negotiation and Collective Bargaining
  • Turnover, Discipline, and Exits

Course Description:

This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests.

MANAGING SERVICE IN FOOD & BEVERAGE OPERATIONS

Objectives:

  1. Define “moments of truth” and identify staff members needed in a food service operation.
  2. Summarize typical restaurant server and busperson duties.
  3. List and discuss the tasks that banquet servers and room service attendants perform.
  4. Describe the duties of beverage servers and bartenders.
  5. Identify legal restrictions and liability issues affecting the service of alcoholic beverages.
  6. Explain how to tell when guests are intoxicated, and outline the steps to take when stopping alcohol service to them.
  7. Describe the importance of the menu to food service operations and explain how it is planned and designed.
  8. Identify procedures and issues involved with purchasing, receiving, storing, issuing, and controlling food service operation supplies and equipment.
  9. Summarize design, decor, and cleaning issues for food service operations.
  10. Describe the critical role of food sanitation in food and beverage operations, explain the HACCP concept of food safety, and discuss the role of staff members in ensuring food safety.
  11. Explain how food and beverage managers develop labor standards, forecast food and beverage sales, prepare work schedules, and analyze labor costs.
  12. Discuss revenue collection and control systems.
  13. Describe casual/theme restaurants and list examples of ways they give value to guests.
  14. Explain how banquets and catered events are sold, booked, planned, and executed.
  15. Discuss room service issues and summarize procedures for delivering room service.
  16. Describe on-site food service operations in the business and industry, health care, and college and university markets.

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:

This course presents a systematic approach to managing Rooms Department in large and luxury international hotels by detailing the flow of business from the reservations process to check-out and account settlement. The course also examines the various elements of effective Housekeeping Management, paying particular attention to the planning and Human Resources Management.

  1. Summarize front office operations during the four stages of the guest cycle.
  2. Discuss the sales dimension of the reservations process and identify the tools managers use to track and control reservations.
  3. List the seven steps of the registration process and discuss creative registration options.
  4. Identify typical service requests that guests make at the front desk.
  5. Explain important issues in developing and managing a security program.
  6. Describe the process of creating and maintaining front office accounts.
  7. Identify functions and procedures related to the check-out and account settlement process.
  8. Discuss typical cleaning responsibilities of the housekeeping department.
  9. Summarize the steps in the front office audit process.
  10. Apply the ratios and formulas managers use to forecast room availability.
  11. Explain the concept of revenue management and discuss how managers can maximize revenue by using forecast information in capacity management, discount allocation, and duration control.
  12. Identify the steps in effective hiring and orientation.

TOPICS

  • The Lodging Industry
  • Hotel Organization
  • Front Office Operations
  • Reservations
  • Registration
  • Front Office Responsibilities
  • Security and the Lodging Industry
  • Front Office Accounting
  • Check-Out and Account Settlement
  • The Role of Housekeeping in Hospitality Operations
  • Planning and Organizing the Housekeeping Department
  • The Front Office Audit
  • Planning and Evaluating Operations
  • Revenue Management
  • Managing Human Resources

Course Description:

Students at AIMThis course is designed to provide students with a solid background in hospitality sales and marketing. The main focus is on practical sales techniques for selling to targeted markets.

Objectives:

At the completion of this course, students should be able to:

  1. Distinguish marketing from sales and identify trends that affect marketing and sales in the hospitality industry.
  2. Identify and describe the key steps of a marketing plan.
  3. Summarize the duties and responsibilities of positions typically found in a hotel marketing and sales office.
  4. Describe the five steps of a presentation sales call.
  5. Explain the basics of effective telephone communication and describe various types of outgoing and incoming telephone calls related to the marketing and sales function.
  6. Describe internal marketing and sales.
  7. Explain the role of advertising, public relations, and publicity in reaching prospective guests.
  8. Summarize how hospitality properties are meeting the needs of business travelers.
  9. Explain how hospitality properties are meeting the needs of leisure travelers.
  10. Describe travel agencies and the travelers they serve.
  11. Summarize how hotels market and sell to meeting planners.
  12. Identify considerations for marketing hospitality products and services to international travelers and other special segments such as honeymooners, sports teams, and government travelers.
  13. Summarize trends affecting the food and beverage industry, and describe positioning strategies and techniques for restaurants and lounges
  14. Explain how hotels market and sell catered events and meeting rooms.

General objective:

This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry.

The purpose is to give students elementary knowledge & practice of management issues, including recruitment, training, performance evaluation, supervisory concerns, effective communication.

The students will learn & practice in class different techniques to be ready to face line-manager responsibilities in the first years of their career in the Hospitality Industry.

Course Description:

1.   Identify fundamental supervisory responsibilities.
2.   Explain the steps that supervisors can take to speak effectively on the job.
3.   Describe how supervisors work with the human resources department to recruit new employees.
4.   Explain the function of training within an organization and the supervisor’s role in training.
5.   Forecast business volume using the base adjustment forecasting method and the moving average forecasting method.
6.   Distinguish coaching from counseling and disciplining.
7.   Identify the components of a progressive disciplinary program.
8.   List important laws and legal concerns that affect hospitality supervisors.
9.   Describe issues supervisors should be aware of as they assume the role of team leader.
10.  Explain how supervisors can increase employee participation in department activities.
11.  Identify steps supervisors should follow during a meeting with employees in conflict.
12.  Distinguish high-priority interruptions from low-priority interruptions, and summarize strategies for dealing with the latter.
13.  Describe actions that supervisors can take to minimize employee resistance to change.

Explain why it is important for supervisors to take control of their personal development, and describe how to execute a career development plan.

    • Week 1: Introduction to supervision in the Hospitality industry
      Discover today’s corporate environment: globalization, financial statements, the impact of new technologies on the workplace, staff expectations at work
      Understand factors influencing HR practice and decisions: Economic pressures, social pressures
      Define the specificity of the Hospitality industry: managing service
    • Week 2: The components of Management
      Define HR Planning and understand its main function: the impact on corporate organization, the different components of Management
      Power & Empowerment
      Leadership styles and motivation
    • Week 3 : Effective communication
      The communication process
      Active listening skills and the listening model
      The Management interview process
    • Week 4 : Effective communication (Part II)
      The communication process
      Non verbal communication & body language
      Speaking skills
    • Week 5 : Recruitment & Selection Procedures (Part I)
      Defining the vacancy
      Job description and job specification
      Identifying recruitment sources
    • Week 6: Recruitment & Selection Procedures (Part II)
      Recruitment methods to attract applicants in the Hospitality Industry
      Job ads
      Employer branding
    • Week 7: Recruitment & Selection Procedures (Part III)
      Resume & Application letter
      Interviewing Applicants
      The selection decision
    • Week 8 : Induction program
      The last step of a successful recruitment: inducting new employees
      Orientation
    • Week 10: Training (Part I)
      The importance of training
      Conditions for successful training
      Designing a training program
    • Week 11 : Training (Part II)
      Training the trainers
      The different learning styles
      Training within the Industry
    • Week 12 : Managing productivity & controlling labor costs
      HR Key records & statistics
      Personnel information & record card
      Regular HR statistics
    • Week 13 : Performance appraisal
      Different approaches to performance evaluation
      The aims of performance evaluation
      Steps in the Performance Evaluation Process
    • Week 14 : Health & Safety Definition of health & safety
      Characteristics of the Horeca sector
      Legal constraints
      Safety issues
      => Chapter 8 : Special supervisory concerns
    • Week 15 : Special supervisory concerns
      Understanding & preventing work-related stress
      Sexual Harassment
      Bullying
    • Week 16 : Discipline
      Purpose of a disciplinary action
      Managing the disciplinary process
    • Week 17 : Managing conflict
      Benefits, sources & types of conflicts
      Managing an individual conflict
      Dealing with criticism
    • Week 18 : Time management
      Time management tools
      Setting goals and priorities
      Monitoring progress

Intended learning outcomes:

At the end of the session, students should be in the position to:

  • Explain how to recruit operational staff, from job description to post-acceptance letters.
  • Set up induction programs for welcoming new employees.
  • Set up training programs at the workplace.
  • Conduct a management interview with different management.
  • Objectives (performance appraisal, managing conflict, setting objectives, delegation…).
  • Explain the impact of different management styles on performance and motivation.
  • Describe contemporary issues that Human resources have to deal with.

N.B. : The organization of certain management courses may be modified depending on the schedule of certain visiting professors.

Team Work

Teamwork for real projects, with rigorous planning requiring in-depth knowledge, all provided during the program.

A solid international career

Language Lab

Thanks to the free membership to the CIUP Library provided by AIM, students have the opportunity to develop their skills in a foreign language of their choice from a catalog of more than 26 languages.

Language acquisition and development for 26 foreign languages

Located on the campus of the Cité Internationale Universitaire of Paris, the Espace Langues welcomes AIM students from Monday to Friday and provides excellent facilities for the acquisition of foreign languages with general conversation, business communication, grammar, written and oral expression and understanding, pronunciation and advanced levels.

The Languages Area provides instruction in :

French
English
Spanish
Italian
Portuguese
Turkish
Arabic
Hebrew
Chinese
Farsi
Urdu
Dutch
Japanese
Korean
Armenian
Hindi
Russian
Greek

Professional certifications

AIM benefits from a partnership with the AHLEI to provide certification that AIM’s courses meet the highest international standards in higher education.

AHLEI

Professional Certifications
In International Hospitality Management

These internationally recognized professional certifications are accessible to all our students during their studies.

Particularly intended for professionals wishing to broaden their skills, they enable our students to accelerate access to jobs at international level depending on their profile.

An exclusive partnership in France between AIM and the American Hotel and Lodging Educational Institute (AHLEI).

The AHLEI is internationally recognized for its consultancy services and implementation of the best management tools in major international hotel chains.

To cite just one, the Uniform System of Accounts for Hotels, an accounting system for the hotel industry that it designed and published, is used by all major establishments, both in France and internationally.