{"id":9256,"date":"2022-01-26T09:23:48","date_gmt":"2022-01-26T08:23:48","guid":{"rendered":"https:\/\/www.aim.fr\/master-of-science\/programme-master-of-science\/"},"modified":"2026-03-10T17:43:23","modified_gmt":"2026-03-10T16:43:23","slug":"master-of-science-program","status":"publish","type":"page","link":"https:\/\/www.aim.fr\/en\/master-of-science\/master-of-science-program\/","title":{"rendered":"Master of Science Program"},"content":{"rendered":"

Master of Science in Hotel and Tourism Management<\/h2><\/div>

(Program entirely in English)<\/h3><\/div><\/div><\/div>

Prerequisite :<\/strong>\u00a03-year program (Bachelor, Masters in any discipline).
\nLanguage of instruction :<\/strong>\u00a0English
\nDuration of\u00a0<\/strong>the\u00a0<\/strong>program :<\/strong>\u00a02\u00a0years (6 months for AIM\u2019s BS or BA holders).
\nStart date :\u00a0<\/strong>Monday, September 28, 2026
\nApplication Deadline\u00a0: <\/strong>Tuesday, June 30, 2026, depending on availability
\nState Quality Certified Program\u00a0<\/strong><\/p>\n<\/div>

\"Logo<\/a><\/span><\/div>

French State recognition leading to AIM\u2019s Bachelor degrees.
\nHolders are officially entitled by this recognition as:
\nDirecteur d\u2019\u00e9tablissement de luxe en h\u00f4tellerie internationale (RNCP-Niv. 7)<\/em><\/strong>.
\nIn other terms:\u00a0Director for International Luxury Hotels.<\/strong>
\nState approved renewal process of recognition: June 28, 2024.<\/span><\/p>\n<\/div>

\"Logo<\/a><\/span><\/div><\/div><\/div>

AIM offers high-quality professional training programs taught in English aimed at preparing students for management roles in leading international hotels<\/strong> and supervisory positions in tourism-related sectors<\/strong>.<\/p>\n

AIM\u2019s Master of Science<\/strong> graduates are particularly sought after by recruiters thanks to the high-quality teaching programs enhanced by industry internships in management, making them immediately operational and in line with labor market needs upon graduation from the school.<\/p>\n<\/div>

\"Logo<\/span><\/div><\/div><\/div><\/div><\/div>

Organization of Master of Science studies over 2 years<\/h2><\/div><\/div><\/div><\/div><\/div>
\"organization-of-studies-AIM\" 1<\/a> 2<\/a> 3<\/a> 4<\/a> 5<\/a> 6<\/a> 8<\/a> 9<\/a> 10<\/a> 11<\/a> 12<\/a> 13<\/a> 14<\/a> 15<\/a> 16<\/a> 17<\/a> 18<\/a><\/div><\/div><\/div><\/div><\/div><\/div>\n

Presentation of the Master of Science<\/h2><\/div>

The Master of Science is a continuation of our Bachelor of Science (BS) program that has been taught at AIM since 1992.
\nIt serves to expand on AIM\u2019s Bachelor of Science program, providing more in-depth analysis, specifically in the field of management of high-end hospitality establishments.<\/p>\n

The training is enhanced by professional applications:<\/p>\n

    \n
  1. In the management of international luxury hotels, while allowing access to\u00a0specialized professional certifications<\/u><\/a>\u00a0sponsored by the American Hotel & Lodging Educational Institute, AHLEI.<\/li>\n
  2. In the management of high-end, gourmet restaurants, regularly followed by restaurant managers\/owners as part of their professional training.<\/li>\n<\/ol>\n

    Master of Science students have already completed higher education studies, either in hospitality (the MSc develops their knowledge in this area), or else in the Sciences, Arts, Business Administration or Humanities (the MSc is chosen by candidates seeking a career change).
    \nSuccessful candidates should have professional experience, a good command of foreign languages and a broad general knowledge.<\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div>

    Main courses<\/h2><\/div><\/div><\/div>
    <\/span><\/div><\/div><\/div>
    <\/span><\/div>

    Master of Science 1<\/h3><\/div>
    <\/div><\/div><\/div><\/div>
    <\/i><\/div><\/div>

    Areas of expertise
    \nwith professional certifications<\/p><\/h3><\/div><\/div><\/div>

    <\/span><\/div><\/div><\/div><\/div><\/div><\/div>

    <\/i><\/i><\/span>FINANCIAL ACCOUNTING<\/span><\/a><\/h4><\/div>
    \n

    The program presents financial accounting concepts and shows how they apply to the hospitality industry. It incorporates the most recent formats, information, and schedules from the newly-published Uniform Systems of Accounts for the Lodging Industry.<\/p>\n

    Course Description:<\/h4>\n

    \"Students<\/p>\n

    This course presents basic financial accounting concepts and explains how they apply to the hospitality industry.<\/p>\n

    Objectives:<\/h4>\n
      \n
    1. Describe the accounting process and the roles that accountants play in collecting and presenting financial information.<\/li>\n
    2. Define the major classifications of accounts (assets, liabilities, equity, revenue, and expenses) and describe specific accounts found within each classification.<\/li>\n
    3. Understand the correct application of debits and credits by analyzing business transactions for a variety of accounting situations.<\/li>\n
    4. Discuss the basis of the double-entry accounting system and identify the normal balances of the various types of accounts.<\/li>\n
    5. Describe the posting, journalizing, and closing processes.<\/li>\n
    6. Identify the purposes and characteristics of specialized journals and subsidiary ledgers.<\/li>\n
    7. Discuss the advantages and disadvantages of the sole proprietorship, the partnership, the corporation, and the S corporation, and describe and compare accounting procedures for each.<\/li>\n
    8. Discuss generally accepted accounting principles and explain the usefulness of each.<\/li>\n
    9. Distinguish between cash basis accounting and accrual accounting.<\/li>\n
    10. List procedures that help ensure internal control of a firm’s cash.<\/li>\n
    11. Discuss how hospitality firms account for bad debt losses.<\/li>\n
    12. Describe accounting procedures involved in notes receivable and notes payable.<\/li>\n
    13. Discuss methods of controlling and accounting for inventory.<\/li>\n
    14. Identify and define the major classifications of adjusting entries reversing entries.<\/li>\n
    15. Define ten steps of the accounting cycle.<\/li>\n
    16. Describe the balance sheet, the income statement, the statement of owners’ equity, the statement of retained earnings, and the statement of cash flows, and discuss the purposes of each.<\/li>\n
    17. Identify the uniform systems of accounts relevant to the hospitality industry.<\/li>\n
    18. Explain the purposes of footnotes to financial statements.<\/li>\n
    19. Identify and describe commonly used depreciation methods.<\/li>\n
    20. Describe accounting procedures used for property, equipment, intangible assets, and other assets.<\/li>\n
    21. Describe procedures used to account for current liabilities and payroll.<\/li>\n
    22. Describe procedures used to account for bonds, leases, and mortgages payable.<\/li>\n
    23. Explain why hospitality firms invest in the securities of other companies, and discuss accounting for investments.<\/li>\n
    24. Identify the kinds of information obtained through vertical and horizontal analyses of comparative balance sheets and comparative income statements.<\/li>\n
    25. Explain ratio analysis and the purposes that it serves for managers, creditors, and investors.<\/li>\n
    26. Identify and define five classes of ratios and explain their significance.<\/li>\n<\/ol>\n<\/div><\/div><\/div>

      <\/i><\/i><\/span>HUMAN RESOURCES MANAGEMENT<\/span><\/a><\/h4><\/div>
      \n

      Course Description:<\/h4>\n

      This course presents a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices, as well as employment laws that have an impact on the way people are managed.<\/p>\n

        \n
      1. The EEOC, EEO laws and affirmative action.<\/li>\n
      2. Disability and Disabilities Act (ADA) and its implications for human resource managers at hospitality operations.<\/li>\n
      3. The importance of job analysis and job design.<\/li>\n
      4. Methods for forecasting labor demand, the advantages and disadvantages of internal and external recruiting, and the functions of a computer-based Human Resource Information System (HRIS).<\/li>\n
      5. The importance of the selection process, explain how managers use application forms and pre-employment tests as selection tools, and the types of selection errors and biases managers must overcome when screening job applicants.<\/li>\n
      6. The purpose of an orientation program, general property orientation and a specific job orientation, specific socialization strategies and approaches.<\/li>\n
      7. The stages of the training cycle and various training methods.<\/li>\n
      8. The functions of performance appraisals, commonly used methods of appraising performance, and legal issues relating to performance appraisals.<\/li>\n
      9. Types of compensation and the major influences on compensation plans.<\/li>\n
      10. The steps and options for establishing pay structures, and summarize current issues in compensation administration.<\/li>\n
      11. Effective incentive programs and four general categories of employee benefits.<\/li>\n
      12. The reasons employees join unions, the statistics and trends of union membership, and the goals and content of major U.S. legislation affecting labor relations.<\/li>\n
      13. Mandatory, voluntary, and illegal collective bargaining issues and common economic and non-economic reasons behind bargaining.<\/li>\n
      14. Major sources of grievances, typical grievance procedures, and outline how to prevent grievances at union properties.<\/li>\n
      15. The history, scope, and goal of the Occupational Safety and Health Act, and the enforcement of OSHA standards and requirements.<\/li>\n
      16. The components and benefits of an employee assistance program (EAP).<\/li>\n
      17. The hospitality industry’s turnover problem, the costs of turnover, and several methods for reducing turnover.<\/li>\n
      18. Approaches to employee discipline.<\/li>\n
      19. The appropriate use of discharge in an employee discipline program and outline an effective exit interview system.<\/li>\n
      20. Ways in which hospitality companies assess and address social responsibility issues, and key factors in assessing whether behaviors are ethical.<\/li>\n<\/ol>\n

        TOPICS<\/span><\/h4>\n
          \n
        1. Employment Laws and Applications<\/li>\n
        2. Job Analysis and Job Design<\/li>\n
        3. Planning and Recruiting<\/li>\n
        4. Selection<\/li>\n
        5. Orientation and Socialization<\/li>\n
        6. Training and Development<\/li>\n
        7. Evaluating Employee Performance<\/li>\n
        8. Compensation Administration<\/li>\n
        9. Incentive and Benefits Administration<\/li>\n
        10. Labor Unions<\/li>\n
        11. Negotiation and Collective Bargaining<\/li>\n
        12. Health, Safety, and EAPs<\/li>\n
        13. Turnover, Discipline, and Exits<\/li>\n
        14. Social Responsibility and Ethic<\/li>\n<\/ol>\n

          \"\"<\/div><\/div><\/div>

          <\/i><\/i><\/span>MANAGING SERVICE IN FOOD & BEVERAGE OPERATIONS<\/span><\/a><\/h4><\/div>
          \n

          Course Description:<\/h4>\n

          This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests.<\/p>\n

          \"MANAGING<\/p>\n

          Objectives:<\/h4>\n
            \n
          1. Define “moments of truth” and identify staff members needed in a food service operation.<\/li>\n
          2. Summarize typical restaurant server and busperson duties.<\/li>\n
          3. List and discuss the tasks that banquet servers and room service attendants perform.<\/li>\n
          4. Describe the duties of beverage servers and bartenders.<\/li>\n
          5. Identify legal restrictions and liability issues affecting the service of alcoholic beverages.<\/li>\n
          6. Explain how to tell when guests are intoxicated, and outline the steps to take when stopping alcohol service to them.<\/li>\n
          7. Describe the importance of the menu to food service operations and explain how it is planned and designed.<\/li>\n
          8. Identify procedures and issues involved with purchasing, receiving, storing, issuing, and controlling food service operation supplies and equipment.<\/li>\n
          9. Summarize design, decor, and cleaning issues for food service operations.<\/li>\n
          10. Describe the critical role of food sanitation in food and beverage operations, explain the HACCP concept of food safety, and discuss the role of staff members in ensuring food safety.<\/li>\n
          11. Explain how food and beverage managers develop labor standards, forecast food and beverage sales, prepare work schedules, and analyze labor costs.<\/li>\n
          12. Discuss revenue collection and control systems.<\/li>\n
          13. Describe casual\/theme restaurants and list examples of ways they give value to guests.<\/li>\n
          14. Explain how banquets and catered events are sold, booked, planned, and executed.<\/li>\n
          15. Discuss room service issues and summarize procedures for delivering room service.<\/li>\n
          16. Describe on-site food service operations in the business and industry, health care, and college and university markets.<\/li>\n<\/ol>\n<\/div><\/div><\/div>

            <\/i><\/i><\/span>ROOMS DEPARTEMENT MANAGEMENT<\/span><\/a><\/h4><\/div>
            \n

            <\/p>\n

            Course description:<\/h4>\n

            This course presents a systematic approach to managing Rooms Department in large and luxury international hotels by detailing the flow of business from the reservations process to check-out and account settlement. The course also examines the various elements of effective Housekeeping Management, paying particular attention to the planning and Human Resources Management.<\/p>\n

              \n
            1. Summarize front office operations during the four stages of the guest cycle.<\/li>\n
            2. Discuss the sales dimension of the reservations process and identify the tools managers use to track and control reservations.<\/li>\n
            3. List the seven steps of the registration process and discuss creative registration options.<\/li>\n
            4. Identify typical service requests that guests make at the front desk.<\/li>\n
            5. Explain important issues in developing and managing a security program.<\/li>\n
            6. Describe the process of creating and maintaining front office accounts.<\/li>\n
            7. Identify functions and procedures related to the check-out and account settlement process.<\/li>\n
            8. Discuss typical cleaning responsibilities of the housekeeping department.<\/li>\n
            9. Summarize the steps in the front office audit process.<\/li>\n
            10. Apply the ratios and formulas managers use to forecast room availability.<\/li>\n
            11. Explain the concept of revenue management and discuss how managers can maximize revenue by using forecast information in capacity management, discount allocation, and duration control.<\/li>\n
            12. Identify the steps in effective hiring and orientation.<\/li>\n<\/ol>\n

              TOPICS<\/span><\/h4>\n