This program responds to the ever changing needs of the hotel and foodservice industries. This two-year program is designed to train future executives and business managers in the hotel and foodservice industry.

Pedagogical objectives and careers opportunities:
> Two-year program: specialisation within the Master’s framework and according to the choice of business internship assignment in a strategic and/or operational function: rooms division and lodging operations management, catering management, foodservice operations management, financial management, accounting management, management control, revenue management, training management…

> One-year program: specialisation within the Master’s framework allowing professionals to develop their management functions in the hotel and foodservice industry: hotel manager, regional manager, operations manager, product manager, brand manger, restaurant or catering manager, chain manager etc. And in casino management: manager of an establishment, administration and finance manager, management controller, risk manager, sales manager, marketing manager, catering manager…

Teaching languages: French / English bilingual program

Double diploma: Master in Science of Management awarded by the I.A.E. at University Lyon 3 / 120 credits

Organisation of studies: this program is organised as a series of thematic seminars delivered by industry specialists

• The first year – M1: 6 months of lessons at the Institut Paul Bocuse and a managerial internship assignment of 6 months in an hotel, restaurant or casino related business.

• The second year – M2: alternating contact-hours between seminars and lessons during all the year and an internship of 4 months.

Next intake: January, 2009

 Detailed Master’s program
 Conditions of admission in the first or second year of the Master’s program
 Application form 

> Contact :
Henry Clavijo
Tel.: + 33 (0)4 72 18 02 20
henry.clavijo@institutpaulbocuse.com