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Bachelor in Food & Beverage and Hospitality Management

The Bachelor in F&B and Hospitality Management offers students a comprehensive understanding of both the operational and strategic dimensions of the industry. This program cultivates essential interpersonal, leadership, and innovative skills, empowering graduates to become visionary professionals capable of excelling in diverse luxury environments, including fine dining, upscale resorts, premium event management, and high-end retail.

Designed to prepare future leaders, this degree opens pathways to dynamic careers across the global luxury hospitality landscape.

Duration

• 3 years

Type of Diploma

• Three-year Program certified by the French Ministry of National Education, Higher Education and Research

Frequency

• Full-Time Track: compulsory internships in France and abroad (minimum of 12 weeks for the 1st year and 16 weeks for the 2nd and 3rd years)

Campus

• Paris Campus

Admission Requirements

• High School diploma/Baccalaureate
• Foreign diploma equivalent to the French High School diploma/direct admission in the second and third years upon the fulfillment of required ECTS credits and professional experience in the hotel and catering sector

Teaching Objectives

• Understand the basic concepts and fundamental tools of business management in the hotel and catering sector
• Develop a creative, coherent, and socially responsible business plan
• Practice and master the fundamentals and techniques of hotel and catering service, taking into account the regulations in force
• Mobilize all knowledge to propose new hospitality offers and solutions
• Work respectfully and effectively in a team
• Integrate the challenges of sustainable development and corporate social responsibility into entrepreneurial, intrapreneurial, and business management approaches

Core Competencies

• Design and manage hotel and/or restaurant operations
• Manage efficiently a team
• Manage and oversee a profit centre
• Define and implement the restaurant offering and develop the customer experience
• Design and/or implement a CSR approach

Teaching Content

Year 1

Management of Business Units

• Finance and accounting
• Management / Marketing
• Statistical tools
• Economics of tourism and hospitality
• Entrepreneurship
• English

Operations Management

• Techniques and services
• Hosting practical work
• Events projects

Professional Experience

• Internship 3 to 4 months

Year 2

Management of Business Units

• Finance and accounting
• Management of HR
• Marketing & development
• Hotel management
• English
• Business Law

Operations Management

• Hotel methods
• Managing events projects

Professional Experience

• Internship 4 to 5 months

Year 3

Management of Business Units

• Hotel Finance
• Management and Leadership
• Marketing and innovation
• Business Game
• Luxury Marketing
• Sustainable Development
• Law
• Entrepreneurship

Expertise to Choose

• Luxury and hotel chain management
• F&B Entrepreneurship & Events
• Luxury Hotel, Resort & Park Management
• Luxury Hotel Spa & Thalasso Management
• Wine Management & Tourism

Professional Experience

• Internship 5 to 6 months

Resources Mobilised & Evaluation Methods

Methods and Resources Mobilised

• Assistance in finding internships (career center)
• Theoretical courses and practical work
• Demonstrations
• Quizzes, role plays, challenges, group projects, personal research
• Workplace situations in the educational centres, case studies
• Visits to companies and presentations by professionals
• Production of a business plan
• Consulting missions in the hotel industry
• Events project

Evaluation Methods

The program includes various assessment methods:

• Continuous assessment of learning in each module and/or final exams
• Written, practical, oral tests
• Completion of files
• Project presentation to a jury composed of professionals

Perspectives & Careers

Professional Opportunities

Graduates holding the bachelor hospitality management diploma can work in various professions, including:

• Revenue manager
• Hotel manager
• Head of reception
• Restaurant manager
• Director of a catering outlet
• Event manager
• Business developer
• Purchasing manager
• Seminar and banquet manager
• Food and Beverage manager
• Food & Beverage consultant
• Cross-functional roles in the hotel or food and beverage industry (finance, HR, marketing, communication, etc.)

Graduates may also find opportunities as restaurant operators or in other sectors such as luxury, banking, communication, and distribution.

Further Studies

• Masters, including the Master of Science in Hospitality Management at FERRANDI Paris

Tuition Fees

• Year 1, 2, and 3: 14,100 euros net of tax per year
• Admission directly into the 2nd and 3rd years: 14,500 net per year

Admission and Timetable

Timetable

• September 2026
• Direct admission into the 2nd or 3rd year registration from November 18, 2025, to May 16, 2026.