Program

Bachelor of Science in Hotel and Tourism Management
(Program entirely in English)

Prerequisite: High school diploma (or equivalent)

Duration of program: 3 years

The Bachelor 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

  1-year degree
60 ECTS
2-year degree
60 ECTS
120 ECTS
3-year degree
60 ECTS
180 ECTS
4-year degree
60 ECTS
5-year degree
60 ECTS
 
      E
M
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Y
M
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High school diploma
(or equivalent)
BACHELOR
OF SCIENCE
1st YEAR

(from early October
to the end of April)

INDUSTRY WORK PLACEMENT

(4 to 5 months)
Between early May
and the end of September

BACHELOR
OF SCIENCE
2nd YEAR

(from early October to the end of April)

MANAGEMENT TRAINING 1

(6 to 8 months)
Between early May
and the end of December


BACHELOR
OF SCIENCE1
3rd YEAR

From early January
to the end of June

MANAGEMENT TRAINING 2

(5 to 6 months)
Between early July
and the end of December


MBA 1
PREPARATORY
(Bachelor
of Arts)

From early October
to the end of April

MANAGEMENT TRAINING

(6 to 8 months)
Between early May
and the end of December

MBA 2
PROFESSIONAL12

From early January to the end of June

 

1 Licensed at international level by the AHLEI
(American Hotel & Lodging Educational Institute)
“... the bearer has acquired and mastered, at AIM, the tools
necessary to run and operate an establishment within the scope of the
international hospitality industry.”
République Française 2 « Titre RNCP niveau I (Bac+5) : Directeur / Directrice d’établissement de luxe dans le secteur de l’hôtellerie,
code/s NSF 334p, certification professionnelle de niveau 1 (Fr) et de niveau 7 (Eu)
»
CNCP Certified by the « Commission Nationale de la Certification Professionnelle » (CNCP), registered in the « Répertoire National des Certifications Professionnelles » (RNCP) by the ministerial decision of September 26, 2016 and published in the Official Journal of October 4, 2016.

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

Oct. Nov. Dec. Jan. Feb. Mar. Apr. May Jun. Jul. Aug. Sept. 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. Sept. Oct. Nov. Dec.
COURSE
Optional one-week trainings in Culinary Arts
     MANAGEMENT TRAINING *

*Management Training: non-compulsory, but recommended if the student wishes to continue to the 2nd year of the MBA Pro.

 

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)

Ecole de cuisine Alain Ducasse Ecole Ritz-Escoffier

Nota: Academic standing is taken into consideration in the case of 20 or more candidates due to limited kitchen capacity.


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
  •  Financial Accounting ICertification Course

    Training in the main financial accounting methods used in the hospitality industry.

    Specialization
    • Accounting for Business Transactions
  •  Hospitality Industry EssentialsCertification Course

    Complete overview of the hospitality industry

    Participants undertake a detailed study of each angle of the industry, in particular from a management perspective
    and analyze the problems faced on a daily basis.

    Specializations
    • Travel and Tourism Industry
    • Hotel Organization and Management
    • Restaurant Organization and Management
    • Club Management
    • The Cruise Line Business
    • Gaming and Casino Hotels
    • Managing Human Resources
  •  Housekeeping ManagementCertification Course

    Optimization tools for day-to-day “Housekeeping Management”
    with a broad overview of general problems and technical solutions.

    Specializations
    • Planning and Organizing the Housekeeping Department
    • Managing Inventories
    • Controlling Expenses
    • Safety and Security
    • Managing an On-Premises Laundry
  •  Managing Beverage OperationsCertification Course

    Detailed procedures to be implemented in ensuring the smooth running of a bar.

    Specializations
    • The Basics of Beverage Service
    • Beverage Service Responsibilities
    • Serving Alcohol With Care
    • Leadership and Supervision
    • Bar Operations
    • Bar Marketing and Sales
    • Wine Fundamentals
  •  Rooms Department / Front Office ManagementCertification Course

    In-depth analysis of how the reception service operates and its relationship
    with the hotel’s management and other departments.

    Specializations
    • Reservations
    • Registration
    • Front Office Responsibilities
    • Front Office Accounting
    • Check-Out and Account Settlement
    • The Front Office Audit
 

2nd year of Bachelor

 Areas of expertise
with professional certifications
  •  Convention ManagementCertification Course

    Full training in conference and events management including the use of information technology and promotional materials
    to 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
 

3rd year of Bachelor

 Areas of expertise
with professional certifications
  •  Cost Control in Food & Beverage OperationsCertification Course

    Study and analysis of all of the latest control procedures used by international catering companies
    in particular with regard to monitoring costs.

    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
  •  Financial Accounting IIICertification Course

    Continuation and final part of the hospitality accounting course.
    Full training in the latest formats as published by the
    Uniform System of Accounts for the Lodging Industry.

    Specialization
    • Corporate Accounting
  •  Hospitality LawCertification Course

    In-depth study of the rights of hoteliers, the responsibilities enforced on them by law
    as well as the consequences of failure to fulfill legal obligations.

    Specializations
    • The Hotel keeper 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

 

See all courses



A solid international career


Campus Langues

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

Campus LanguesLocated 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

 

Espace Langues – CIUP


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.


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.


Questions and Answers

  •  Is there a training restaurant with a kitchen?

    Cooking: a job unto itself!
    AIM is not a culinary school, and unlike traditional hotel schools, its demanding course schedule leaves no time to practice restaurant table service*.
    AIM is dedicated to its main objective: transmitting to its students in-depth, unequaled knowledge and techniques in the domain of restaurant and high-end hotel management in Europe.

    With this in mind, as part of its Restaurant Management Training Program, which is recognized and esteemed by professionals, AIM regularly welcomes chefs and restaurant directors, such as those from Alain Ducasse Education, in order to perfect and enhance its knowledge of the ever-evolving subject.

    As a result, many AIM graduates have become not only restaurant managers or owners, but also restaurant directors in luxury hotels around the world.

    However, for students interested in the Culinary Arts, AIM offers a training option of superior quality through two of the most prestigious professional institutions:

    * Restaurant table service is addressed during the first mandatory internship - at least four months in prestigious establishments, offering real, hands-on experience under the supervision of training masters.

  •  I studied English in high school, but without ever staying in an English-speaking country,
    will my level be sufficient to succeed in my studies at AIM?

    Yes, if you have a solid foundation in terms of grammar and the vocabulary necessary for a general conversation.
    In principal, a score of at least 12/20 in your final year of English should reflect the minimum level required. Our teaching methods are designed to enable students with these skills to follow the courses without any major difficulties.

  •  What if my level of English is not yet sufficient,
    but I really want to come to AIM...?

    We advise you to depart for an English-speaking country as soon as possible! Follow intensive courses and, if possible, work part-time in a hotel or restaurant for at least 8 months.
    This is extremely beneficial and students who opt for this choice will almost certainly acquire the level necessary to be admitted to AIM.