Program

1 year Master of Arts Restaurant Management and Entrepreneurship Program

Master’s program, in collaboration with Ritz-Escoffier, is taught primarily in French and targets future restaurant managers, owners and Food & Beverage Managers.

AIM’s Master of Arts program is for future managers and entrepreneurs, passionate about the Restaurant industry and F&B Operations.

If you possess a 3-year Higher Education degree or higher, then you are ready to apply for this one-year program focused on a variety of management skills along with a Master cooking class held by the Ritz-Escoffier at the prestigious Ritz Palace of Place Vendôme. Even more, this program includes a six month internship in Food & Beverage Operations.
At the end of your program, you will be evaluated by a panel of Ritz team members who will conduct a tableware/ Art de la table exam in one of its prestigious salons.
 

 

Ritz-Escoffier

When you combine AIMís managerial excellence with the legendary culinary and gastronomic knowledge of the Ritz-Escoffier...

No matter what your restaurant management projects may be, the AIM Master of Arts Restaurant Management & Entrepreneurship program will provide you with all the managerial skills needed to unleash your creativity. Whether guiding you in developing your new catering concept in the luxury, traditional or fast food industry or managing your existing property, AIM is here to help you achieve all your aspirations.

Ritz Escoffier

An exceptional partnership

For more than 25 years, AIM has been training future and present, elite hotel and restaurant managers along with well-renowned chefs in their managerial education. Anywhere from team management to supply and production, room service and inventory management.

Since 1988, The Ritz Escoffier has been training restaurant professionals the secrets of culinary arts in line with the true passion and vision of Auguste Escoffier: professionalism, creativity and the pursuit of excellence.

An exceptional work environment combing tradition, quality and modernity.

A training of excellence

An exceptional work environment combing tradition, quality and modernity.

In partnership with Ritz Escoffier, AIM offers one of the most unique programs of excellence in Europe. You will learn all the strategic and operational management skills needed to succeed, while putting "the hand in the dough" in an exceptional atmosphere.

The well-renowned Ritz Escoffier school has three modern workshops, including one with a large bay window that looks out onto the main kitchen of the Ritz Paris. There are three beautiful 40 m² kitchens, equipped with the latest technology which allows you to film the students in action.

 

The French know-how

At the end of the program, students are evaluated by a panel of Ritz team members based on a tableware / Art de la table exam in one of Ritz's prestigious salons. This is the opportunity for our students to apply their achieved skills and experience the quality of a luxury hotel.

The pathway to success: Master of Arts Restaurant Management and Entrepreneurship

The pathway to success

At the end of your Master of Arts Restaurant Management and Entrepreneurship year, you will be able to manage the following as a future restaurant manager as well as entrepreneur:

- Staff and employees
- Daily operations
- Conduct market research, develop business plans and perform financial statement analysis
- Understand and handle restaurant operations from the kitchen to room service while improving profitability.
- You will learn the versatility, professionalism, motivation and passion essential in any restaurant position.

Academic calendar

October November December
AIM MANAGEMENT COURSES AIM MANAGEMENT COURSES AIM MANAGEMENT COURSES
January February March
Ecole Ritz Escofier
CULINARY ARTS
(1 week)
INTERNSHIP
(3 weeks)
Ecole Ritz Escofier
CULINARY ARTS
(1 week)
INTERNSHIP
(3 weeks)
Ecole Ritz Escofier
CULINARY ARTS
(1 week)
INTERNSHIP
(3 weeks)
April May June
AIM MANAGEMENT COURSES AIM MANAGEMENT COURSES AIM MANAGEMENT COURSES
July August September October Nov.
INTERNSHIP
OPtional
(15 weeks)
 

During the periods of management classes, the schedule could allow part-time jobs within the limit of 20 hours / week.

Topics covered

  1. Organisation dans la restauration (ressources humaines)
  2. Art de la table
  3. Accueil
  4. Nouvelles technologies
  5. Contrôle des coûts
  6. HACCP
  7. Marketing
  8. Achat des denrées alimentaires et son management
  9. Management du bar et des boissons
  10. Comptabilité/ Finance
  11. CRASE (version française)
  12. Etudes de faisabilité
  13. Gestion des risques
  14. Droit/ Législation pour restaurateur
  15. Œnologie
  16. Négociation
  17. Contrôle de qualité
  18. Décoration et ameublement
  19. Organisation architecturale
  20. Management du luxe (études comportementales, les analyses, …)
  21. Franchise
  22. Menu engineering