AMS Program

AMS Program


AMS Academic Calendar

Start of academic year: first Monday of October.

1 year of high-quality, intensive, and specialized higher education for operational management roles in luxury hotels and high-end tourism establishments. 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.



AMS

Oct.Nov.Dec.Jan.Feb.Mar.Apr.MayJun.Jul.Aug.Sept.Oct.Nov.Dec.
COURSEMANAGEMENT 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


The study timetable allows for part-time paid work restricted to 20 hours weekly.


Courses with professional certification

Academic Management Studies (AMS)

The course structure is designed to build on students’ managerial skills, while also developing their ability to think critically, conduct research and work as part of a team or on their own initiative.
 

 Areas of expertise
with professional certifications
  •  Convention ManagementCertification Course

    Full training in conference and events management including the use of information technology and promotional materialsto ensure effective communication during meetings.

    Specializations
    • Developing Marketing Plan
    • Organizing for Convention Sales
    • Selling the Corporate Meetings Market
    • Selling to the Meetings Market
    • Advertising to the Meeting Planner
    • Negotiations and Contracts
    • Preparing for the Event
  •  Financial Accounting IICertification Course

    Application of principal financial accounting methods in the hospitality industry.

    Specialization
    • Financial Statements
  •  Human Resources ManagementCertification Course

    Professional training for candidates seeking to work
    in the Human Resources departments of major hotels.

    Specializations
    • 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
  •  Managing Service in Food & Beverage OperationsCertification Course

    How to provide a high-qualityrestaurant service, create added value, ensure customer loyalty
    and maintain excellent standards.

    Specializations
    • Food and Beverage Operations
    • Select Food and Beverage Staff
    • Select Hotel Food Service Staff
    • Select Beverage Service Staff
    • Menu Development
    • Food Service Supplies and Equipment
    • Facility Design, Deco
    • Sanitation, Safety, Security, Health, and Legal Issues
    • Labor and Revenue Control
    • Banquets and Catered Events
    • In-Room Dining
    • On-Site Food and Beverage Operations
  •  Strategic Sales & MarketingCertification Course

    Study of the various “types” of customer; the starting point of this training.
    Analysis of the particularities of the “4Ps” (product, price, promotion, publicity) in relation to the hospitality industry.

    Specializations
    • Market Segmentation
    • Positioning in Line with Consumer Preferences
    • The Channels of Distribution
    • Technology and Marketing
    • Pricing Strategies
    • The Hotel/Unit Marketing Plan
    • The Corporate/Multi-Unit Marketing Plan
  •  SupervisionCertification Course

    Development of specific skills allowing future hospitality managers
    to step into a professional role immediately.

    Specializations
    • Effective communication
    • Recruitment & Selection Procedures
    • Training
    • Managing productivity & controlling labor costs
    • Performance appraisal
    • Curriculum
    • Managing conflict
    • Time management

NB: The time-table of some management courses may be modified to adapt to the schedule of visiting professors.