BTS in Hotel and Restaurant Management

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BTS in Hotel and Restaurant Management

Qualities and skills of the professional in hotel and restaurant management

  • - Solid intellectual abilities
  • - Physical stamina
  • - Dexterity
  • - Good taste
  • - Personable and courteous
  • - An ability to easily adapt, and to direct others
  • - Self-disciplined

Overview of the academic programme

Whatever one's ultimate employment objective, be it pursuing an advanced degree or entering straight into the professional world, this BTS degree gives the student both a general and professional education. This academic program has been designed for those students wishing to work in medium-size hotels (20-200 rooms).

Following an initial phase of integration into the hotel or restaurant, followed by work experience within different services/departments, this BTS program will help graduates to positions of responsibility including upper-management positions. This is also true for large hotels (those with over 200 rooms) if the candidate possesses a personal dimension and a skill for managing.

Degree awarded

Upon successful completion of all course requirements, the student is awarded with a BTS in Hotel and Restaurant Management degree (a state-sanctioned degree equivalent to "Bac+2").

Career possibilities for those who have earned a BTS Hotel and Restaurant Management degree

Employment positions
  • - Employment in the field of traditional gastronomy: - Departmental management positions. - Sales positions with an aim of selling hotel services in France or abroad (cold-calling businesses, travel agencies, airline companies, international conventions to increase the hotel's occupancy rate). - Purchasing: with a mission to establish good relations with reputable suppliers and products which require technical knowledge of food and drink products. - Maintenance. - Research organisation which researches where best to open new hotels, study of hotel concept with a definition of the financial objectives to attain.
  • - Employment in chain restaurants (non-profit or for-profit): Technical-commercial positions to carry out studies of restaurant management contracts (after obtaining a contract), and the financial management of company restaurants? (restaurants d'entreprises) which are currently under-contract. Regional management positions or restaurant supervisors: the direct link between the manager of a restaurant and regional management.
  • - Employment in a fastfood restaurant
  • - Numerous career possibilities abroad with, for example, catering companies who offer their services to the worksites of large petrol companies or those of public works project firms.

Academic programme of the BTS in Hotel and Restaurant Management

General instruction
  • Specialisation A : Hotel management and administration.
  • Specialisation B : Culinary arts, food and drinks preparation, and service.
    • - French : expression
    • - Foreign languages : - Foreign language A. - Foreign language B. - Foreign language C (optional).
    • - Economic and legal context : - Macroeconomics. - Microeconomics. - Law. - Human resources management.
    • - Management techniques and methods : - Accounting, finance, taxation : case studies. - Management : case studies.
    • - Applied sciences to the hotel industry (these courses are the same for both specialisations during the first year of studies, and apply only to Specialisation B during the second year of studies).
    • - Professional techniques : - Mastery of the culinary arts. - The restaurant industry and the world of beverages. - The hotel industry, and professional comunications.
    • - Engineering and maintenance (these courses are the same for both majors during the first year of studies, and apply only to Specialisation B during the second year of studies).
    Professional instruction
    • - Job training (16 to 20 weeks)