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.

12 people

• Fully classroom-based training

• Group lessons

• Equipped technical platforms
• Unmarked room with video projector

Positioning prior to entry into training.

Interviews, remediation with the educational referent and/or company referent during training.

Taking into account beneficiary satisfaction during and at the end of training.

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the GRETA-CFA TH referent.

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

Trainers experienced in individualising learning.

Tests at the end of the course (one-off assessment and in-course assessment CCF)

Possibility of validating one or more blocks of skills

In the event of partial validation of the certification, the modules obtained remain valid for life.

Apply via Parcoursup or contact us for an application pack.

Positioning test and interview by appointment.

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

Transport

session 2024

Success rate: 81% out of 16 people sitting the exam

Satisfaction rate: 100% out of 7 people who responded to our satisfaction survey

Overall job integration rate: 86%

Integration rate into the target profession: results to come

Recommendation rate : 71% out of 7 people who responded to our satisfaction survey

Study continuation rate: 14%

Interruption rate during training: 11%

Termination rate of apprenticeship contracts concluded: 11%

 Our indicators can be consulted on the website: cliquez ici

School added value: 

Dynamic and recognised alumni network: cliquez ici