Bachelor in F&B and Hospitality Management
Paris, France
DURATION
3 Years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Request earliest startdate
TUITION FEES
EUR 13,900 / per year
STUDY FORMAT
On-Campus
Introduction
The Bachelor in F&B and Hospitality Management is a program of excellence combining managerial skills and technical expertise that will enable you to enter the world of international hospitality in operational management positions.
Your Passport to the Entire World of International Hospitality
By joining FERRANDI Paris, you will develop technical and managerial skills. You will be introduced to the codes of the profession so that you can join the very "select" world of the major international hotels, or put your creativity to work for all establishments wishing to bring about the renewal of high-end accommodation and catering.
Objectives
- Develop managerial skills to become a "business developer" and specialize in the hospitality sectors
- The students will work on a consulting and development project in the hotelier sector and will be involved in the conception and organization of major events in the hospitality sector
- This program focuses on professional knowledge, in-company learning through an internship, and business case studies, in an international and intercultural environment in which all teaching will be done in English.
- An emphasis will be placed on entrepreneurship: creating or developing a company
Gallery
Admissions
Curriculum
Year 1
- Administrative and accounting management
- Management
- Statistical tools for managers
- Hotel & Tourism Economics
- Marketing
- English
- Customer relations services
- Events projects
Year 2
- Finance
- Human Resources Management
- Marketing and development
- Hotel management
- English
- Hotel operations management
- Management of an event project
Year 3
- Entrepreneurial finance
- Business development
- CSR
- Revenue management
- Statistics, E-distribution
- Management and leadership
Resources Mobilized & Evaluation Methods
Methods and Resources Mobilized
- Assistance in finding internships (career centre)
- Theoretical courses and practical work
- Demonstrations
- Quizzes, role plays, challenges, group projects, personal research
- Workplace situations in the educational centers, case studies
- Visits to companies and presentations by professionals
- Production of a business plan
- Consulting missions in the hotel industry
- Events project
Evaluation methods
- Continuous assessment of learning in each module and/or final exams
- Written, practical, oral test(s), ...
- Completion of file(s)
- Project presentation to a jury composed of professionals
Frequency
Compulsory internships in France and abroad (3 to 4 months in the 1st year and 5 to 6 months in the 2nd and 3rd years)
Rankings
Eduniversal 2023 ranking of the best Bachelor in Tourism & Hospitality.
Program Outcome
- Master the disciplines of management to manage and develop a hotel business
- Develop inter-relational and professional skills in all operational functions
- Adopt a caring and respectful approach to peers and the environment
Objectives
- Develop managerial skills to become a "business developer" and specialize in the hospitality sectors
- The students will work on a consulting and development project in the hotelier sector and will be involved in the conception and organization of major events in the hospitality sector
- This program focuses on professional knowledge, in-company learning through an internship, and business case studies, in an international and intercultural environment in which all teaching will be done in English.
- An emphasis will be placed on entrepreneurship: creating or developing a company
Program Tuition Fee
Career Opportunities
The holder of the diploma can work in the following professions:
- Revenue Manager
- Hotel Manager
- Head of Reception
- Restaurant Manager
- Director of a Catering outlet
- Event Manager
- Business Developer
- Purchasing Manager
- Seminar and Banquet Manager
- Food and Beverage Manager
- And all Cross-functional functions applied to the hotel industry (finance, HR, marketing, communication, etc.).
- He or she can work as a restaurant operator and in other sectors (luxury, banking, communication, distribution, etc.).
Program delivery
Learning Methods
- Theoretical courses and practical work
- Demonstrations
- Quizzes, role plays, challenges, group projects, personal research
- Workplace situations in the educational centers, case studies
- Visits to companies and presentations by professionals
Frequency
Compulsory internships in France and abroad (3 to 4 months in the 1st year and 5 to 6 months in the 2nd and 3rd years)