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

Prerequisite : High school diploma (or equivalent)
Language of instruction : English
Duration of the program : 3 years
State Quality Certified Program 

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

emploi emploi
Alexis Capelier
Christina Foucachon
Géraldine Houy-Detrait
Iris Mitterbacher
Lars Conrad
Matthieu Jauneau
Morgane Coulot
Pamela Deggim
Pierre-Alexandre Maillard
Romain Bosc
Others exemples:
Career opportunities



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.

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

Students in Europe, ending their 1st or 2nd year Bachelor studies in Hospitality can apply for our second year.

Oct. Nov. Dec. Jan. Feb. Mar. Apr. May Jun. Jul. Aug. Sept. Oct. Nov. Dec.

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.
Optional one-week trainings in Culinary Arts

*Management Training: non-compulsory, but obligatory if the student wishes to continue to the 2nd year of the Master of Science.


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

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
  •  Managing Bar & Beverage OperationsCertification Course
    Managing Bar & Beverage Operations

    This course lays the groundwork for a basic understanding of beverage operations by explaining the beverage service process, describing the types of positions commonly found in beverage operations, and focusing on such beverages as beer, spirits, and wine. Included in the course are instructions on responsible alcohol service, supervisory techniques, and procedures for entry-level beverage service positions. 


    • The Basics of Beverage Service
    • Beverage Service Responsibilities
    • Serving Alcohol With Care
    • Leadership and Supervision
    • Bar Operations
    • Bar Marketing and Sales
    • Wine Fundamentals
  •  Financial Accounting ICertification Course

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

    • 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.

    • 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.

    • 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.

    • 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.

    • Reservations
    • Registration
    • Front Office Responsibilities
    • Front Office Accounting
    • Check-Out and Account Settlement
    • The Front Office Audit
  •  SPA ManagementCertification Course

    Training for a career in the wellness sector, including historic and cultural studies into how spas evolved as well as industry terminology
    and essential principles for implementing a high-quality service in this area.

    • Philosophy of Spa
    • History of Spa and Spa Cultures
    • Contemporary Spa
    • Trend Analysis: Predictions and Possibilities
    • The Spa Service Experience
    • Traditions, Treatments, and Terms
    • Financial Organization of Spas
    • Spa Careers, Vocations, and Professions
    • Leadership and Ethics

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.

    • 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.

    • Financial Statements
  •  Human Resources ManagementCertification Course

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

    • 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.

    • 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.

    • 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.

    • 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.

    • 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.

    • 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.

    • 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

    Course Description:


    Widely accepted in all leading business schools as the ultimate experience-building methodology, case studies constitute the core of the Marketing and Sales course for Master of Science and BS 3rd year students.

    Students are expected to have previously become familiar with the key foundations of strategic and operational marketing plans. Contrary to a lecture-based approach, the whole program will be dedicated discussing many real-life situations in the hospitality industry. Students have a unique chance of sitting “in the driver’s seat” to identify, analyze and recommend solutions amongst a large variety of challenging situations in hotel management, restaurants and the tourism industry at large.


    The key benefits to the students will be:

    1. Acute development of analytical skills. In real life, when it comes to making an important decision, we often find that we do not have enough information, or too much, or not enough time. Case studies teach how to rapidly identify the key stakes in any given situation and focus on bringing effective creative solutions.
    2. Development of an effective working process methodology. Students have to analyze the situations, the alternatives and their recommendations by themselves, first. Then, they share points of views with their respective learning team and eventually expose their views to the whole class, following a suggested, logical, 6 steps process. This methodology has proved immensely beneficial in terms of giving students a framework they can easily replicate in their future professional life, when they will integrate larger working groups or will have to manage them.
    3. Significant improvement of communication skills. Of course, being able to analyze and recommend on a given situation is great. But convincing others that what we suggest is what should be implemented is a whole new game. Like in “real-life”, the discussion in class is a democratic process where no one can be totally certain to possess the truth, but nevertheless has to fight to try and impose his/her point-of-view. And many people fail by lack of proper mental structure or self-assurance. The case discussions will make students aware of eventual shortfalls in those areas and allow them to significantly improve their level of confidence and communication skills.
    4. A comprehensive survey of the industry. The case studies chosen explore many facets of the hospitality industry, reviewing actual situations that occurred across the world, amongst individual hotels, groups, restaurants, or the travel industry. These examples constitute a unique chance to be exposed, reflect upon and recommend on such a large sample of diversified experiences and provide a valuable accelerated learning process.


N.B. : The organization of certain management courses may be modified depending on the schedule of certain visiting professors.


See all courses

Team Work

Teamwork for real projects, with rigorous planning requiring in-depth knowledge,
all provided during the program.

A solid international career

Language Lab

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:



Language Lab – 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.