Programme
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Programme du Bachelor of Science en management hôtelier et tourisme

Prérequis : Baccalauréat (ou équivalent)
Durée du programme : 3 ans
Cours dispensés en anglais (ou en français en 1ère année avec cours de renforcement en anglais)

Le programme des études Bachelor management hôtelier et tourisme est conçu pour développer le potentiel en management des étudiants en les plaçant dans des situations concrètes dans lesquelles ils doivent apprendre à gérer une équipe, travailler en groupe...

En complément de leurs cours, les étudiants conduisent ensemble des projets, jeux de rôle, études de cas... ou participent à des workshops reflétant la réalité du secteur de l'hôtellerie et du tourisme.

RENCONTRONS-NOUS

 


Nota bene :

Un enseignement unique, exclusif et concret. Depuis 1992, nous transmettons aux étudiants et aux professionnels :

- l’excellence du savoir-faire à la française en matière de luxe et de service, en collaboration avec les palaces parisiens et l’école de cuisine Alain Ducasse.

- l’excellence de l’art du management à l’international avec un programme professionnel :

Un contexte qui explique la grande facilité d’intégration dans ces établissements de nos diplômés, bénéficiaires de la version originale (en anglais) de ces formations dispensées par un corps enseignant hautement qualifié.

Patrick Rosier

Patrick ROSIER
Conseiller académique


Organisation des études

emploi emploi
Alexis Capelier
Christina Foucachon
Géraldine Houy-Detrait
Iris Mitterbacher
Lars Conrad
Matthieu Jauneau
Morgane Coulot
Pamela Deggim
Pierre-Alexandre Maillard
Romain Bosc
D’autres exemples sur la page
Carrières Internationales
   
   
       

 


Calendrier académique

Trois années d'études supérieures intensives et spécialisées de haut niveau qui forment des cadres opérationnels pour les postes de responsabilités dans l'hôtellerie de luxe et le tourisme haut de gamme. Après un premier semestre de cours, les étudiants appliquent les enseignements reçus lors de stages opérationnels ou de management dans des établissements hôteliers basés en France ou à l'Etranger.

 

Bachelor of Science 1re année

oct. nov. déc. janv. févr. mars avr. mai juin juill. août sept.
COURS (450h au minimum) STAGE EN ENTREPRISE **

Vacances de Noël : 2 semaines selon le calendrier de l'Académie de Paris
Vacances d'hiver : 2 semaines selon le calendrier de l'Académie de Paris
*Stage (ouvrier) en entreprise : 4 mois minimum



Bachelor of Science 2e année

oct. nov. déc. janv. févr. mars avr. mai juin juill. août sept. oct. nov. déc.
COURS (450h au minimum) MANAGEMENT TRAINING *

Vacances de Noël : 2 semaines selon le calendrier de l'Académie de Paris
Vacances d'hiver : 2 semaines selon le calendrier de l'Académie de Paris
*Management training : 6 mois en France, jusqu'à 8 mois à l'étranger



Bachelor of Science 3e année

janv. fév. mars avr. mai juin juill. août sept. oct. nov. déc.
COURS (450h au minimum)
     MANAGEMENT TRAINING
Obligatoire si poursuite des études en 2e année du MSc

Les emplois du temps permettent l'exercice d'activités rémunératrices dans la limite de 20 h / semaine.

 

 

 

 

Modalités d'évaluation

Les évaluations se font sur 6 critères :

- Contrôles continus sous forme de quiz et tests rapides administrés régulièrement par les enseignants.
- Quiz hebdomadaires pour les cours de certifications AHLEI, organisés et exécutés par l’Administration.
- Travaux de recherches sous forme de dossier et présentations.
- Comportement et assiduité selon les critères préétablis dans le règlement intérieur.
- Examens partiels et finaux. - Rapport de stage.


Formations d’excellence à l’Art Culinaire (optionnelles)

Ecole de cuisine Alain Ducasse

   

Les cours avec certifications professionnelles

1re année de Bachelor

Le choix des matières et l'organisation des cours de la 1re année privilégient le développement des facultés d'analyse et de synthèse, qualités déterminantes pour l'apprentissage des procédés de décision dans un environnement d'une complexité croissante.

 Pôles d'expertises
avec certifications professionnelles
  •  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. 

    Specializations

     
    • The Basics of Beverage Service
    • Beverage Service Responsibilities
    • Serving Alcohol With Care
    • Leadership and Supervision
    • Bar Operations
    • Bar Marketing and Sales
    • Wine Fundamentals
  •  Managing service in Food & Beverage OperationsCertification Course
    This course provides students with practical skills and knowledge for effective management of food and beverage operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests.
    Specializations
    • Food and Beverage Operations
    • Selecting Restaurant and Hotel Food and Beverage Staff
    • Menu Development
    • Food and Beverage Supplies and Equipment
    • Facility Design, Décor, and Cleaning
    • Sanitation, Safety, Security, Health, and Legal Issues
    • Labor and Revenue Control
    • Banquets and Catered Events
    • On-Site Food and Beverage Operations
  •  Hospitality Industry EssentialsCertification Course
    This course takes a management perspective in introducing students to the organization and structure of hotels, restaurants, clubs, cruise ships, and casino hotels.
    There are chapters on business ethics, franchising, management contracts, and areas of management responsibility such as human resources, marketing and sales, and advertising.
    Specializations
    • The Travel and Tourism Industry
    • Restaurant Organization and Management
    • Hotel Organization and Management
    • Floating Resorts: The Cruise Line Business
    • Managing and Leading Hospitality Enterprises
  •  Housekeeping ManagementCertification Course

    This course is designed to provide students with the principles of housekeeping management as they apply specifically to the hospitality industry. 

    Specializations
    • The Role of Housekeeping in Hospitality Operations 
    • Planning and Organizing the Housekeeping Department
    • Housekeeping Human Resources Issues
    • Managing Inventories
    • Controlling Expenses
    • Safety and Security
    • Managing an On-Premises Laundry
    • Guestroom Cleaning
    • Public Area and Other Types of Cleaning
  •  Rooms Department / Front Office ManagementCertification Course

    This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Front office procedures and management are placed within the context of the overall operation of a hotel. 

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

    Formation pour travailler dans l’univers du spa, avec étude historique et culturelle de son développement, terminologie,
    et fondamentaux pour la mise en place d’un service opérationnel de qualité.

    Specializations
    • 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
 

2e année de Bachelor

 Pôles d'expertises
avec certifications professionnelles
  •  Convention Management & ServiceCertification Course

    Defines the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs, and explains techniques to meet those needs as part of meeting and convention service. 

    Specializations
    • Introduction to the Convention, Meetings, and Trade Show Industry
    • 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
    • Exhibits and Trade Shows
    • Convention Billing and Post-Convention Review
  •  Financial Accounting ICertification Course

    This course presents basic financial accounting concepts and explains how they apply to the hospitality industry. 

    Specializations
    • Introduction to Accounting
    • Accounting for Business Transactions 
    • Accounting Adjustments
    • Completing the Accounting Cycle
    • Balance Sheet 
    • Cash 
    • Inventory 
    • Financial Statements
  •  Supervision (Human Resources Management)Certification Course

    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. 

    Specializations
    • Employment Laws and Applications
    • Job Analysis and Job Design
    • Planning and Recruiting
    • Selection
    • Training and Development
    • Orientation, Socialization, and Culture 
    • Evaluating Employee Performance
    • Negotiation and Collective Bargaining
  •  Managing Service in Food & Beverage OperationsCertification Course

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

    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
  •  Sales & MarketingCertification Course

    Defines the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs, and explains techniques to meet those needs as part of meeting and convention service.

    Specializations
    • Introduction to the Convention, Meetings, and Trade Show Industry
    • Developing Your Marketing Plan
    • 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
  •  Supervision in the Hospitality IndustryCertification Course

    This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry.

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

3e année de Bachelor

 Pôles d'expertises
avec certifications professionnelles
  •  Cost Control in Food & Beverage OperationsCertification Course

    Étude et analyse des tous derniers processus de contrôle des entreprises de restauration internationales,
    en particulier sous l’aspect contrôle des coûts.

    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 Certification Course

    This course presents managerial financial accounting concepts and explains how they apply to the hospitality industry

    Specializations
    • Corporate Accounting
    • Accounting: A Management Resource 
    • Business Formation: Important Decisions 
    • Survey of Financial Statements 
    • Exploring the Balance Sheet 
    • Exploring the Income Statement 
    • The Bookkeeping Process 
  •  Resort ManagementCertification Course

    Offers a complete approach to the operation of resort properties. Beginning with the resort concept and the historical development of resorts, the course then covers the planning, development, management, marketing, and financial aspects of the resort business. The course also examines the future outlook for resorts and the impact of the condominium concept, timesharing, technological change, “green” initiatives, and eco-tourism.

    Specializations
    • The Resort Concept
    • The Process of Planning and Development
    • Planning the Facilities
    • Personnel Organization and Human Relations
    • Front-of-the-House Management
    • Heart-of-the-House Management I: F&B, Housekeeping, Laundry, and Dry-Cleaning Operations
    • Heart-of-the-House Management II: Plant, Grounds, Energy, Accounting, and Purchasing
    • Security, Safety, and Management of Risk
    • Resort Marketing and Sales Promotion
    • Managing the Resort Investment
  •  Hospitality LawCertification Course

    Provides an awareness of the rights and responsibilities that the law grants to or imposes upon a hotelkeeper, and illustrates the possible consequences of failure to satisfy legal obligations. 

    Specializations
    • The Hotelkeeper 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
  •  CHIA (Certification in Hotel Industry Analytics)Certification in Hotel Industry Analytics

    The Certification in Hotel Industry Analytics (CHIA), in cooperation with AHLEI, is the leading certification for undergraduate and graduate students, as well as professors, in Hospitality and Tourism programs. This recognition provides evidence of a thorough knowledge of the foundational metrics, definitions, formulas and methodologies that are used by the hotel industry. Recipients have proven that they can “do the math” and interpret the results. They have demonstrated an ability to analyze various types of hotel industry data and to make strategic inferences based upon that analysis. Certification also confirms a comprehensive understanding of benchmarking and performance reports that are used by industry professionals. Recipients have a grasp of the current landscape of the hotel industry, including relevant current events.  Achieving this distinction announces that these students have a place among the best graduates in their profession and opens the doors to future career opportunities. Qualifying students receive a certificate of accomplishment. Their names and schools are listed on the American Hotel & Lodging Educational Institute (AHLEI) website and they can use the CHIA designation on their resume/CV and business cards.

    Content

    The certification is based upon four core content areas:

    • Hotel Industry Analytical Foundations
    • Hotel Math Fundamentals – the metrics used by the Hotel Industry
    • Property Level Benchmarking with STAR Reports
    • Hotel Industry Performance Reports (Trends, P&L, Pipeline and Destination Reports)
  •  MARKETING AND SALES CASE STUDIES Certification Course

    Course Description:

    MARKETING AND SALES CASE STUDIES

    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.

    Objectives:

    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. : L'organisation de certains cours de management peut être modifiée en fonction du calendrier de certains "visiting professors".


Voir tous les cours


Des travaux en équipe

Des travaux d’équipes pour des projets concrets, avec des planifications rigoureuses
nécessitant des connaissances approfondies, toutes dispensées durant le programme.


Une solide carrière internationale


Campus Langues

Grâce à la carte d'accès à la Bibliothèque de la CIUP offerte par l'AIM, les étudiants ont la possibilité de se perfectionner dans la langue étrangère de leur choix parmi un catalogue de plus de 26 langues.

Formation et perfectionnement de 26 langues étrangères

Campus languesAu sein du campus de la Cité Internationale Universitaire de Paris, l'Espace langues accueille les étudiants de l'AIM du lundi au vendredi et leur garantit d'excellentes conditions d'apprentissage des langues étrangères : langue générale, langue des affaires, grammaire, expression et compréhension écrite et orale, prononciation et perfectionnement.

Sont essentiellement dispensés par l'Espace langues :

français
anglais
espagnol
italien
portugais
turc
arabe
hébreu
chinois
farsi
ourdou
néerlandais
japonais
coréen
arménien
hindi
russe
grec

 

Espace langues – CIUP


Certifications attestant les compétences acquises, délivrées par la plus grande organisation professionnelle hôtelière au monde

L'AIM bénéficie d'un partenariat avec l'association américaine AHLEI attestant que les formations dispensées à l'AIM répondent aux plus hauts standards internationaux en matière d’enseignement supérieur.


Ces certifications professionnelles reconnues internationalement sont accessibles à tous nos étudiants pendant leurs études.

Particulièrement destinées aux professionnels en exercice afin d'élargir leurs connaissances, elles permettent à nos étudiants d'accéder rapidement aux emplois au niveau international selon leur profil.

Un partenariat exclusif en France entre l’AIM et l’Association Fédérale Américaine de l’Hôtellerie AHLEI.

L’AHLEI fait autorité dans le monde entier en matière de conseil et de mise en place des meilleurs outils de gestion dans les plus grandes chaînes hôtelières internationales.

Pour n’en citer qu’un, le Uniform System of Accounts for Hotels, plan comptable de l’industrie hôtelière qu'il a conçu et édité, est utilisé par tous les grands établissements, aussi bien en France qu’au niveau international.


Fin du programme
Célébration de fin d’études

Chaque année les étudiants célèbrent la fin de leurs études avec leurs parents, leurs amis et l’équipe pédagogique et administrative de l’AIM, dans la salle Honnorat de la CIUP (Cité Internationale Universitaire de Paris).

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