Bachelor's Degree in International Hotel Management
About VATEL International Business School Hotel & Tourism Management
Founded in 1981 in Paris, France, Vatel is today firmly established as one of the world’s leading hotel schools with the mission to develop future senior managers of the hospitality and tourism industry. There are 24 Vatel centres throughout the world delivering the same courses to 5000 students based on the right balance between theoretical university courses and professional experience. This tried and tested concept has the approbation of the professional world as a panel comprising the highest ranking representatives of the international hospitality industry awarded Vatel in 2003 with the Worldwide Hospitality Award for the Best Training Program, and again in 2010 for the Best Professional Success and Best Educational Innovation. IFOP (French Institute of Public Opinion) also ranked Vatel as the top school in Europe for hotel and tourism in 2007. Vatel has achieved a graduates’ employment rate of 90%! This in part is due to the valuable industry network of over 20,000 Vatelians working in the most prestigious hotels around the world. Vatel is truly the gateway into global hospitality, tourism and luxury careers.
Introduction
The Bachelor’s Degree in Hotel Management programme's objective is to train students for operational and administrative management positions. The programme combines cuttingedge management science with traditional know-how in international hotel and restaurant management. Students are expected to participate actively in every phase of this highly internationalized and multicultural academic program, and course work is reinforced through immediate application of knowledge in practical settings.
The faculty strives to attain outrivaled teaching standards by pushing back the boundaries in their respective disciplines and course work complements practical training, cultural and technical seminars. Consisting of a fixed curriculum of required courses, students alternate course work with practical situations in which they have the opportunity to apply and test what they have learnt while attending the Bachelor in International Hotel Management programme.
Year 1
Students are introduced to marketing, human resources, administration and professional culture, and become seasoned to catering, culinary production techniques, banquet constraints, unexpected events in receptions or seminars, and conclude their School year by an internship in the country where they are studying.
Year 2
While continuing to enhance theoretical knowledge, students gradually gain managerial experience: in real situations, they will manage 1st year students, while being managed themselves by 3rd year students. Students gain self confidence and do an internship preferably in a foreign country.
Year 3
Students have all basic knowledge required. Students then are ready to begin team management, right in School. They develop their analytical capacities, using the wealth of knowledge they now have, devise strategies and the take their first steps in making decisions. These experiences, in the framework of upcoming practical applications, allow them to begin Management Training in a company without any stress.
Awarding Body
- VATEL International Business School Hotel & Tourism Management
Degree awarded
- Bachelor’s Degree in International Hotel Management ( State Certified Level II Degree registered in the French Republic National Directory of Professional Certifications by Ministerial Order on 1st July 2008 - NSF Code : 334p Tourism and Hotel Management)
Entry Requirements
- “A” Level, 10+2 , High School Diploma or equivalent
- English Proficiency: ITOEFL 500 (173 PC) or IELTS 5.0 (Academic)
Assessment Methods
- Written Assignments, Examinations plus Project / Industrial Attachment
Graduation Requirements
- Obtained a pass in all modules
Course Duration
- Full-time: 27 months
- Part-time: 27 months
Course Application Form
Course Modules
Academic Year 1
 |
 ADM101 Travel, Tourism and Hospitality Accounting I |
| MKT101 Marketing I |
| HRM101 Human Resource Management I |
| COM101 IT Applications I |
| ECO101 Hotel Management |
| HOS101 Cultural Issues in the Hospitality Industry |
| HOS102 Professional Grooming and Development I |
| NUT101 Nutrition |
| WIN101 French Wine Vintages |
| SHI101 Seminars on Hospitality Industry |
| ENG101 Business Communication I |
| FEN101 French I |
| PIR101 Practical Initiation: Restaurant |
| PIK101 Practical Initiation: Kitchen |
| ENV101 Restaurant and Catering Environment |
| ENV102 Hospitality Industry Environment |
| APP101 Practical Applications |
| INT101 Internship |
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Academic Year 2
|
| ADM101 Travel, Tourism and Hospitality Accounting I |
| MKT201 Marketing II |
| HRM201 Human Resource Management II |
| COM201 IT Applications II |
| LAW201 Business Law |
| ECO201 Sustainable Tourism Management |
| ECO202 Macroeconomics |
| HOS201 Trends in Travel, Tourism and Hospitality |
| COM201 Personal Grooming and Development II |
| NUT201 Nutrition II |
| WIN201 World Wine Vintages |
| ENG201 Business Communication II |
| FEN201 French II |
| APP201 Professional Applications |
| INT201 Internship |
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Academic Year 3
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| AD3201 Travel, Tourism and Hospitality Accounting III |
| MKT301 Marketing III |
| HRM301 Human Resource Management III |
| COM301 IT Applications III |
| CDH301 Career Development in the Hospitality Industry |
| CRC301 Managing Across Cultures |
| PRO301 Public Relations and Advertising |
| EUR301 European Studies - Politics and Economies |
| EUR302 European Studies - Beverages |
| EUR303 European Studies - Culinary Culture |
| ENV301 Managing Tourist Destinations and Services |
| NGO301 Negotiations |
| ENG301 Business Communications III |
| FEN301 French III |
| APP301 Professional Applications |
| INT301 Internship |
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Module Synopses
Academic Year 1
ADM101 Travel, Tourism and Hospitality Accounting I
This course aims to equip students with Accounting basics, to understand the profit and loss statement as well as break-even analysis. It covers the concept of the accounting cycle that starts off with the understanding important Accounting terminologies. Thus, the student is required to draw-out the income statement from journal entries, T-accounts, and trial balance, in this order, citing examples and case scenarios from the travel, tourism and hospitality industries. It also includes inventory accounting, the types and calculations of asset depreciation, break-even analysis and important financial ratios and personnel ratios to measure the hospitality business’ performance.
MKT101 Marketing I
This module aims to understand basic marketing concepts, marketing functions and the components of the marketing mix. It discusses marketing services, the marketing approach to global business, market analysis, market segmentation and basic marketing strategies.
HRM101 Human Resource Management I
This module aims for students to acquire the knowledge and understanding of the human resource functions in the hotel context. It covers the legal aspects of HRM, collective bargaining agreements, managing personnel, recruitment and selection, training and development, as well as managing and maintaining talents.
COM101 IT Applications I
This module seeks to study and understand basic computer applications, specifically word processing and spreadsheets. The module starts off with the basic computer concepts, the architecture of the personal computer, operating systems, software and hardware and local area network concepts.
ECO101 Hotel Management
This module aims for the students to understand the overall hotel industry environment and how a hotel is managed. It includes studies on different types of hotel companies, management methods, types of lodging and catering, partnerships, franchising, company financing, and the company as a business ecosystem.
HOS101 Cultural Issues in the Hospitality Industry
This module seeks to understand the general culture in the hospitality industry with reference to history and past recorded facts about hotels and related industries. It covers the study of the history of cooking and famous chefs; techniques, methods and evolution of Table Arts from the middle ages to the present; banquets in the first civilizations to the modern era; birth and development of the modern hospitality industry; types of restaurants; panorama of French and international gastronomy; French and foreign gourmet guidebooks how gastronomy is influenced by different cultures; the role and influence of food; nutrition and psychology; and key changes in the restaurant and catering businesses today.
HOS102 Personal Grooming and Development I
This module studies the stakes involved in a good self-image for a better social and professional life, the fundamentals of first impression, and the rules of the game. It also covers knowing one’s self physically, enhancing appearance, improving communication, understanding and developing one’s personality, and relationship with others.
NUT101 Nutrition
This module seeks to understand the global knowledge of rules for a balanced diet, awareness of the link between nutrition and health, and the identification of possible solutions to improve the nutritional quality of menus in restaurants and catering services.
WIN101 French Wine Vintages
This module aims to understand the main grape varieties and their influence on guaranteed vintages, being able to locate the main vintages, and being able to advise customers on what wine to choose according to their menus. It covers the history of French wines throughout the world, labeling and related French legislation.
SHI101 Seminars on Hospitality Industry
This module seeks to explore the different types of on-goings and experiences of hospitality professionals through conferences, talks as well as site hotel visits.
ENG101 Business Communication I
This module aims to develop in each student the self-confidence to be able to speak in English, increase vocabulary and introduce themes and terms concerning the tourism and hospitality industries. It covers speaking and writing in the English language.
FEN101 French I
This module aims to acquire the basic knowledge of the hospitality industry in French and in preparing the students to be able to work, to understand, speak and write in French usingthe correct vocabulary which is needed in a French-speaking hotel or restaurant. This is the introductory level of a series of French language modules in the bachelor programme.
PIR101 Practical Initiation: Restaurant
In this module, the students will be given the opportunity to apply the theories learned in class by visiting a restaurant and experiencing first-hand the activities in that particular setting.
PIK101 Practical Initiation: Kitchen
This module aims to expose the students in a hotel or restaurant’s kitchen and to be able to apply the theories learned in class by taking the tasks in food purchasing, preparation, cooking and serving.
ENV101 Restaurant and Catering Environment
This module aims to provide the student the opportunity to discover the food and beverage department in a hotel as well as the F&B and catering environment in an international level. It covers trends in the industry and also studies on client expectation and fulfilling them. It includes the study of the restaurant and catering market, room service and different menus.
ENV102 Hospitality Industry Environment
This module aims to allow the students to apprehend and acquire fundamental bases in the hospitality industry environment. It presents the different departments in a hotel, organisational structure, key functions, customer check-in and check-out responsibilities, different markets, activity sectors, types of lodging, and understanding the hospitality industry capacity.
APP101 Practical Applications
The students will be required to apply the underpinning knowledge through several weeks of being exposed and experiencing the various roles and tasks in the hotel setting. Students will be assigned in at least two different hotel departments during these stints. Mentoring and observation will be done in order to speed up the learning process.
INT101 Internship
Each student will go through a six-month internship in hotels. This is the opportunity to display the learning evidences not only in class but also in practical performance. During and before finishing the internship, each intern will be evaluated to determine the extent of learning and qualifications of such intern.
Academic Year 2
ADM201 Travel, Tourism and Hospitality Accounting II
This module aims for students to understand financial analysis tools used to audit a company. It includes a review of previous year’s financial accounting concepts. At the end of the module, students are expected to be able to draw up a balance sheet; do a comparative study of different balance sheet structures in hotels, restaurants and tourist residences; analyse balance sheets using case studies; evaluate working capital; determine capital needs and cash flows; and cash and asset management.
MKT201 Marketing II
In this module the student should be able to understand stages used in marketing strategies and analysis in order to use the notion of a marketing mix in more complex market situations. It includes reviewing the components of the market environment and certain marketing tools. It proceeds by studying the conceptual foundations of consumer needs such as Abraham Maslow’s Needs Hierarchy; the act of purchasing and factors influencing it; market research; quantitative tools in marketing studies; segmentation and targeting; and sales indicators in the hotel and restaurant industry.
HRM201 Human Resource Management II
This module consists of studies that would help the students to understand the different aspects involved in the management of human resources. It covers induction and integration; contractual relationships; employee evaluation; training and its evaluation; and remuneration policies.
COM201 IT Applications II
In this module, the student should be able to use complex spreadsheet documents for management and data analysis. It covers knowing how to link data and consolidate; manage drop-down lists; conditional totals; programming macroinstructions to create a menu and navigate between tabs using a key introduction to a related programming language; data charts; and creating functions to present the algorithm principle for computer programming.
LAW201 Business Law
This module aims to provide an understanding of merchantability characteristics that apply to the hospitality industry, particularly laws pertaining to hotel management. It covers topics like the notion of providing hotel services; facts and legal acts; proofs, drawing up contracts, what a contract is for and types of contracts; definition, nature and establishment of responsibility, its contractual, civil, tortious, and semi-tortious as well as penal scenarios; difficulties encountered in the hospitality industry and their legal sides; legal framework of economic activity; business ventures and types of business organisations; and the supervision of tourist related activities such as competition, insurance and guarantees.
ECO201 Sustainable Tourism Management
This module aims to develop skills to understand the tourism environment and its organisation. The students are expected to be able to identify components making up a product for tourists by their specificities. The module covers the definition of tourism, its organisation, and operational applications in France, Europe and the world; the touristic product; travel agencies and tour operators; lodging for tourists; transportation; the flow of tourists worldwide; and the evolution and breakdown of the tourism financial cashflow.
ECO202 Macroeconomics
This module aims to provide an understanding of key principles in economics, particularly on global economics; liberalism and the role of the market; interventionism and the role of the state; economic crises; unemployment; prices and inflation; currency and international payments; and globalization.
HOS201 Trends in Travel, Tourism and Hospitality
This module aims to make the students aware of the importance of keeping up with current events in the professional world in general and the hospitality industry in particular. It includes current events and issues like the VAT in the restaurant and catering industry; new ranking standards in hotels; economic crisis and its impact on the tourism market; ethical tourism; professional expectations concerning qualified staff; the growing cruise market; niche markets like homosexual customers and the some other special niche markets; new trends in the hospitality industry; and developments in the restaurant and catering industries such as fusion food, and the like.
COM201 Personal Grooming and Development II
The module covers the study and understanding of verbal communication and body language management both in face-to-face as well as group situations; personal enrichment; and being able to convey a message well. It includes communication games that hope to develop in the students the skill in active listening, advantages of teamwork and decision making; interview exercises; public presentation exercises; mime exercises; the power of a good story; different exercise based on the Cyrano de Bergerac monologue; and preparation and delivery of literary plays.
NUT201 Nutrition II
In this module, the students will learn global knowledge food hygiene rules; related European legislation; knowing how to carry out a risk analysis using HACCP (Hazard Analysis and Critical Control Points) methods. It also covers an introduction to microbiology; bacterial contamination; disease-causing pathogens and toxi-infectious collective food; cleaning and disinfecting; and environmental controls to carry out in a restaurant.
WIN201 World Wine Vintages
This module aims to acquire knowledge about different wines throughout the world. It studies the geographical approach to vineyards for the students to be able to use this knowledge to assist customers by working on the wine list. Wine testing will be one of the key practical exercises here. Example types of wines to be studied in this module will include Bordeaux, Rhone Valley, Languedoc Roussillon, wines from South West of France, wine from Chile and Argentina, America, South Africa, Australia and New Zealand, depending on their availability.
ENG201 Business Communication II
This module aims to provide an opportunity for students to feel at ease when communicating in English. It involves the effective use and manipulation of all modern communication tools such as the telephone, video conference, email and others. Also covered here are resume writing, psychological preparation to work and live in a foreign country, how to greet guests, conducting visits, oral expression, management styles, vocabulary used in meetings, principles of negotiation, and training report briefing.
FEN201 French II
This module aims to acquire more knowledge of the hospitality industry in French at a level broader than Year 1 French. This is to develop the students in speaking French to be able to work, to understand, speak and write using the correct French vocabulary needed in a French-speaking hotel or restaurant.
APP201 Professional Applications
The students will be required to apply the underpinning knowledge through several weeks of being exposed and experiencing the various roles and tasks in the hotel setting. Students will be assigned in at least two different hotel departments during these stints. Mentoring and observation shall be done in order to speed up the learning process.
INT201 Internship
Each student will go through another six-month internship in hotels. This time, they should be able to at the same time speak a foreign European language and should be exposed to further training in F&B, front-desk reception in hotels and accommodations. This is the opportunity to display the learning evidences not only in class but also in practical performance. During and before finishing the internship, each intern will be evaluated to determine the extent of learning and qualifications of such intern.
Academic Year 3
AD3201 Travel, Tourism and Hospitality Accounting III
This module aims to allow the students to learn skills as an F&B cost controller. It cover topics in budgeting, full absorption costing and calculation, gap analysis on direct expenses, analysis of financial statements, reworking the balance sheet and ratios, and new international financial and accounting standards to include the study of the American system of accounting. It also includes the study of local and foreign corporate taxation laws applicable in hotels, restaurants and the tourism sectors.
MKT301 Marketing III
This module provides the knowledge and understanding of implementing resources in a hotel to impact the market using the marketing mix. It includes topics such as product life cycle; detailed and specific treatments of products, prices, distribution and marketing communication; and managing customer services using sustainable relationship tools.
HRM301 Human Resource Management III
This module provides an understanding of operational practices in human resource management, covering issues in compensation reviews, salary administration, time management, strategic workforce planning, disciplinary authority, social relations, collective unrest, and social information tools.
COM301 IT Applications III
This module involves the initiation of students into a database administration tool. It covers the presentation of databases and the importance of ERP (enterprise resource planning) in hotels and restaurants, presentation of query types, creating and manipulating forms, and creating menus and macroinstructions.
CDH301 Career Development in the Hospitality Industry
This module requires the students to carry out a school project related to hospitality and tourism, in order to test their understanding of theories taken up in all previous modules.
CRC301 Managing Across Cultures
This provides an understanding of cultures, identities, and stakes in cross-cultural communications. It hopes to acquire a method to apprehend cultural differences. This is an initiation to cross cultural management; thus, it covers issues in cultural diversity, global cultural management as well as specific cultures in the Anglo-Saxon countries, Latin America, Africa and Asia.
PRO301 Public Relations and Advertising
In this module, the students will be able to enhance their knowledge in promoting the company using types of communication and related tools. It covers topics on corporate image, visual and advertising communication, press relationships, public relations, events, exhibitions, and tools to promote internationally.
EUR301 European Studies—Politics and Economies
This module aims to provide an understanding of how the European Union (EU) functions and what their policies are. It covers topics such as the founding of the EU, the European Council, shared political institutions, non-political control institutions, the greater domestic market, economic and monetary unions, and the EU citizens’ fundamental rights, languages, and cultures.
EUR302 European Studies—Beverages
This module aims to provide an understanding of European wines and other beverages as well as the world’s. It prepares the students for an environment where wines are becoming more and more international.
EUR303 European Studies—Culinary Culture
This module seeks to understand the traditional European cooking as well as the main European culinary traditions. It studies presentation cards, culinary heritage, traditional dishes and specialties, food related customs, types of cheese, chefs, and famous restaurants in European countries.
ENV301 Managing Tourist Destinations and Services
In this module, the students will understand the tourism environment and the general evolution of tourism and its types. It hopes for the student to know the new European touristic and recreational products and where they are located. Included are types of tourism such as seaside tourism, tourism in the mountains, health and well-being, cultural, business, recreational and niche market tourisms.
NGO301 Negotiations
This module aims to develop skills for students to become familiar with the principles of interest-based negotiations, to use this in different context such commercial social and managerial negotiations.
ENG301 Business Communication III
This module aims to develop skills in students to be able to link words and structures, do simulation of real situations, business correspondence, display improved vocabulary, participate in energized debates, do upselling, deal with and understand difficult clients, manage cross-cultural differences, and understand idiosyncracies of managers.
FEN301 French III
This language module aims for the students to speak and write in French at an advanced level. This is to develop the students in speaking French to be able to work, to understand, speak and write using the correct French vocabulary needed in a French-speaking hotel or restaurant. This is the last French class under the bachelor programm
APP301 Professional Applications
The students will be required again to apply the underpinning knowledge through several weeks of being exposed and experiencing the various roles and tasks in the hotel setting. Students will be assigned in at least two different hotel departments during these stints. Mentoring and observation shall be done in order to speed up the learning process. The student is expected to gain the confidence to be fully employed after this stage.
INT301 Internship
Each student will again go through another six-month internship in hotels. This is yet another opportunity to display the learning evidences not only in class but also in practical performance. During and before finishing the internship, each intern will be evaluated to determine the extent of learning and qualifications of such intern. The student is expected to gain the confidence to be fully employed after this stage.
Other information
Course Fees
Course Application Form
Course Timetable
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