BTS Hotel and Catering Management - Option A Catering Unit Management

Be able to take responsibility for a catering unit in its various dimensions: technical, human, commercial.

Guarantee the quality of restaurant, bar service and customer satisfaction: control, evaluate, supervise, prepare and manage service, material preparation, purchasing and stock management in compliance with a normative framework with the desired quality standards: hygiene, safety, regulations.

Contribute to the definition of the commercial policy and lead this policy, develop customer relations.

Effectively lead and manage the teams by setting or relaying the strategic and economic guidelines of the catering unit.

Develop an entrepreneurial project.

Professional content:

- Designing and carrying out services expected by customers in restaurants

- Evaluating and analysing the production of services in restaurants

- Participating in defining the sales policy and deploying the sales policy in the restaurant unit

- Developing customer relations: promoting and building customer loyalty

- Managing all or part of the restaurant service

- Managing and leading the restaurant team: recruitment, assessment, training, monitoring social regulations

- Implementing the company's general policy in the unit: taking part in management control

- Measuring the unit's performance and its contribution to the company's performance : participating in management control

- Formalising and evaluating an entrepreneurial project in the hotel and catering industry: assessment and feasibility

Associated knowledge: General culture and language, Economics and management , service sciences and technologies, health regulations (products, transport, storage), human resources management techniques, catering service techniques and production, culinary production administration, marketing, marketing strategies, operational management techniques, economic and legal environment, budget and management control, corporate social responsibility (CSR).

General teaching: general culture and expression, English and modern language 2, accounting, financial and tax management, marketing.

• Diploma from the Ministry of National Education and Youth Level 5 (BTS)

Find out more about this qualification (RNCP37889, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Baccalaureate diploma (general, technological, vocational in the cooking and/or catering speciality)

BTS Hotel and Catering Management upgrade

It is advisable to have a genuine curiosity for the hotel and catering professions, a sense of responsibility and the ability to work in a team.

24 people

• Fully classroom-based training

• Group lessons

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Positioning upstream of the start of training.

For beneficiaries with disabilities: possible adaptation of training and certification arrangements, support from the CFA de l'Académie de Nice Disability Advisor

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult education, professional lecturers.

In-course assessment (CCF)

Tests at the end of training (One-off assessment)

Review of application by UFA Francis De Croisset

Registration: cliquez ici

Voews on Parcoursup.

Insertion into employment in positions such as Catering Unit Manager, Maître d'hôtel, Premier Maître d'hôtel, Sommelier, Chef barman

Continuation of studies in a professional Bachelor's degree in the hotel and catering or food industry

Access for people with disabilities

Success rate: 81%

Satisfaction rate: 95%

Continuation rate: 33%

Interruption rate during training: 45%

Overall employment rate: 66%

Termination rate for apprenticeship contracts: 45%