FRENCH

The objective is to make the candidates to effective communication in everyday life and professional life on several levels: relationships within the company and outside, customer relationships and the hierarchy. The aim is also to give them the ability to communicate orally, to learn, to document, to understand a message, to carry a message, appreciate a message or situation.

FOREIGN LANGUAGES

A foreign language

Research oriented vocabulary to business needs. Improved understanding of spoken language in its diversity of accents, and speaking skills. Study of texts, journals specific to the profession. Learn to read quickly and well. Writing business letters dealing with the most common challenges of practice (inquiry, preparation of estimates, correspondence with foreign agencies, claims and follow-up, etc..). Variety of exercises: Rapid exposed improvised conversations, taking notes, writing or contraction of texts, reports.

Foreign language B

Research oriented vocabulary to business needs. Improved understanding of spoken language in its diversity of accents, and speaking skills. Study of texts, journals specific to the profession. Learn to read quickly and well. Writing business letters dealing with the most common challenges of practice (inquiry, preparation of estimates, correspondence with foreign agencies, claims and follow-up, etc..). Variety of exercises: Rapid exposed improvised conversations, taking notes, writing or contraction of texts, reports.

GENERAL AND TOURISM ECONOMY

The foundations of economic knowledge. The financing of the economy. Regulation. International economic relations. The global economy. The economic cycle and tourism. The tourist market and its actors. Development policies in the sector.

LAW

Law and economic activity. The hotel business and commercial activity. Labor relations in the hospitality business. The difficulties of hotel and catering businesses. Legal relations in the hospitality business and / or restoration with consumers. The linkages in the hospitality industry and catering to consumers.

SAVE NOW

The company designs and diversity of the company. The company in the production system. The company decision center. The company, organization and people. Management of human resources. The company and its strategic approach. The company, society and ethics.

MANAGEMENT ACCOUNTING, TAX AND FINANCIAL

Overview of technical and management capabilities. Administrative organization and IT. The accounting information system. The information management system. Other management tools. Operating budgets. The control of operating performance. The embodiment of the dashboard. Economic and financial aspects of entrepreneurship.

MARKETING

The marketing approach. Knowledge of the needs and the market. The mercatiques variables. Other variables mercatiques.

APPLIED SCIENCES

Food quality. Ergonomics, comfort and safety. Hygiene and maintenance of premises, equipment, materials, coatings and textiles. Psychosociologie food.

PROFESSIONAL TECHNICAL

Culinary engineering research and development. Systems. Equipment. Planning. Production. The animation production. Optimization. Food & beverage knowledge. Procedures and documents required for operating the system restoration or service. Benefits restoration. The operation of the outlets. The billing system and the body. Animation in restoration. Commercial media restoration. The reception and marketing of catering. The operational management of human resources. Control, quality and restoring productivity. Accommodation and professional communication. The host-hosting concept. Work organization. The design of the product. Sales momentum. Diagnosis and control.

ENGINEERING AND MAINTENANCE

The hotel engineering and restoration. The conduct of an investment operation. Stakeholders. The planning regulations. Programming. Maintenance. Security. Design principles. The context of the intervention. The definition of space requirements, layout and equipment. Technical engineering elements of restaurants. The business case for a consultation equipment market.

COURSES

Workplace immersion a total of 16 to 20 weeks, including 12 consecutive weeks in the first year. The remaining weeks can be split into one or more parties in one or more companies.

Program taught in:
  • French

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