Bachelor of Science (Program entirely in English)
Hotel and Tourism Management
Prerequisite : High school diploma (or equivalent)
Language of instruction : English
Duration of the program : 3 years
Start date : Monday, September 29, 2025
Application Deadline : Monday, June 30, 2025, depending on availability
State Quality Certified Program
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.
The Bachelor of Science in Hotel and Tourism Management program is designed to develop students’ management skills by simulating real-life situations enabling them to learn how to manage a team, work in a group, etc.
In addition to their coursework, students undertake projects, role plays, case studies, etc., or participate in workshops that reflect the reality of working in the hospitality and tourism sector.
Organization of Bachelor of Science studies over 3 years
Academic calendar
Three years 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 Science 1st year
| Oct. | Nov. | Dec. | Jan. | Feb. | Mar. | Apr. | May | Jun. | Jul. | Aug. | Sept. |
| COURSE | INDUSTRY INTERNSHIPS * |
Christmas holidays : 2 weeks in accordance with the Academy of Paris calendar
Winter holidays : 2 weeks in accordance with the Academy of Paris calendar
*Internship (work experience) in a company : 4 months minimum
Bachelor of Science 2nd year
Students in Europe, ending their 1st or 2nd year Bachelor studies in Hospitality can apply for our second year.
| 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
Bachelor of Science 3rd year
| Jan. | Feb. | Mar. | Apr. | May | Jun. | Jul. | Aug. | Sep. | Oct. | Nov. | Dec. |
| COURSE |  MANAGEMENT TRAINING * |
*Management training : non-compulsory, but obligatory if the student wishes to continue to the 2nd year of the Master of Science.
With the exception of the first year, students’ schedules should permit paid work to be carried out up to a limit of 20 hours/week.
True Excellence in Culinary Arts Training (Optional)
Courses with professional certification
1st year of Bachelor
The 1st year 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
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
Formation pour travailler dans l’univers du spa, avec étude historique et culturelle de son développement, terminologie,
et fondamentaux pour la mise en place d’un service opérationnel de qualité.
SPECIALIZATIONS
- Philosophy of Spa
- History of Spa and Spa Cultures
- Contemporary Spa
- Trend Analysis: Predictions and Possibilities
- The Spa Service Experience
- Traditions, Treatments, and Terms
- Financial Organization of Spas
- Spa Careers, Vocations, and Professions
- Leadership and Ethics
2nd year of Bachelor
Areas of expertise
with professional certifications
3rd year of Bachelor
Areas of expertise
with professional certifications
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. : 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.
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.
