17 NOVEMBER 2010
From the moment they arrive students are immersed in an exceptional environment where mutual enrichment, entrepreneurial spirit, autonomy and creativity are joined by an international vision, guided by experienced professional instructors and group work.
Tutor programs: a varied and attractive menu
Students transform themselves into “mystery guests” to evaluate the quality of hotel standards and procedures. Their recommendations and their work on the hotel’s positioning—including competitive benchmarking—are summarized in written reports before oral presentations.
Students are given assignments with businesses to gain insights into concrete management solutions. Acting as full-fledged consultants they provide a fresh perspective for businesses seeking concrete answers to specific issues. Key areas include human resources management, organizational structures or performance improvements for the organization.
Examples of consulting contracts from businesses in the industry:
2008: Repositioning of restaurant offer at a Golf Hotel in Switzerland
2006: Upgrading of restaurant offer at Lafuma company restaurant in Tain l’Hermitage, applying sustainable development principles
Students gain an intimate understanding of the challenges facing the industry by creating and operating a 20-cover theme restaurant. This challenging project enables them to demonstrate their ability to manage the complete restaurant development process, including appropriate resource management decisions and anticipation of customer needs and expectations.
The “Avant-Scène” educational initiative is the fruit of inspiring cross-fertilization between 2nd-year students in the “Hotel & Restaurants” and “Culinary Arts” programs. The heart and soul of this project lie in the remarkable creativity and entrepreneurial spirit of students at the Institut Paul Bocuse as they apply the core skills of their future métier
Students stage their talents with a festive evening open to the public at the Saisons teaching restaurant.
Designed as a motivating challenge, this “show dinner” gives students a perfect stage to demonstrate their professional skills and artistic talents.
In this innovative initiative, students completing their undergraduate degree year work on a business plan for the development or takeover of a business in the hotel or restaurant sector. Their work is evaluated on the basis of viability and economic soundness, including financial factors, marketing position, human resources, development strategy, identification of opportunities, etc. Students present their plan to a jury of industry professionals who assess all these aspects in grading the work.
“There’s no such thing as ‘too many projects’! This is precisely the kind of initiative that is so tremendously motivating at the Institut.” Jun-Jun Huang, Class of 2007