BTS in Hotel and Catering Management - Option C Accommodation Unit Management

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

Guarantee the quality of the hotel service and customer satisfaction: control, evaluate, supervise, prepare and manage the 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 commercial policy and lead this policy, develop customer relations.

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

Develop an entrepreneurial project.

Professional skills

Designing and carrying out services expected by the customer in accommodation

Organising, carrying out and controlling the accommodation service: allocating tasks and activity for reception, floors, concierge, ancillary services, implementing, carrying out and conducting all or part of the service production, managing equipment and stocks.

Drawing up technical sheets and/or procedures in accommodation and ensuring they are adhered to.

Researching and innovating in the production of accommodation services.

Controlling the compliance and quality of service production: desired quality standards and customer expectations.

Managing information and its dissemination.

Animating the commercial policy and developing customer relations

Identifying and analysing customer expectations.

Participating in the definition of the commercial policy: leading and evaluating it.

Participating in the development of the accommodation unit's pricing policy.

Building customer loyalty.

Managing service production

Leading, motivating, supervising, evaluating and developing the loyalty of the accommodation service production team.

Detecting and developing talent in application of the career management policy.

Recruiting, integrating and assessing staff in the accommodation unit.

Applying the social regulations in force in the accommodation unit.

Piloting service production

Implementing the company's general policy in the unit.

Participating in management control and initiating strategic orientations by translating them operationally.

Evaluating the performance of the production unit, enhancing and developing it.

Formalising an entrepreneurial project in culinary production

Defining the service offering, determining the resources required for the project: technical material requirements, HR, communication budget, ...

Analysing the strengths and weaknesses of the project and designing its financial package;

Associated knowledge: General culture and language, Economics and management, service sciences and technologies, health regulations (products, storage), human resources management techniques, hotel service techniques and production, 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.

Maximum total duration of 3,370 hours, including 1,200 hours in a company and 1,170 hours at the training centre.
The duration of the course is indicative and will be determined according to your profile.

• All audiences

General baccalaureate diploma with refresher course BTS Hotel and Catering Management, technological or vocational baccalaureate in the same diploma speciality.

Good knowledge of the hotel and catering professions and this speciality.

Love of teamwork, sense of responsibility and organisation.

16 people

Teaching method

• Fully classroom-based training

Teaching methods

• Personalised course
• Group lessons

Equipment

• Educational flat
• Resource centre
• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Monitoring and individualisation

Positioning prior to entry to the course.

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

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

Expert assessors in the observation and analysis of results (mastery of skills).

Experienced trainers in the individualisation of learning.

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

In-training assessment (CCF)

Professional portfolio

Professional project

Possibility of validating one or more blocks of skills

In the event of partial validation of the certification, the period of validity of the modules obtained is: unlimited in line with the lifespan of the certification

Total price incl. VAT : 17750.00 €
Hourly rate incl. VAT : 15.00 Hourly rate including VAT: €15.00
. This price is indicative and non-contractual. Depending on your status, this course can be fully financed. Contact us.

Positioning test by appointment.

Interview by appointment.

Depending on the funding body, training is available between 15 and 45 days before the start of the course. Please contact us for further information.

Contact us to register for a meeting.

Integration into employment in positions as Assistant Gouvernant, Floor Gouvernant, Community Manager, Reception Brigade Manager, Assistant Reception Manager.

Possibility of career progression to the positions of General Housekeeper, Revenue or Yield Manager, Head of Reception, Director of Accommodation, Deputy Director, Director of Establishment.

Continuation of studies in a Professional Degree in the hotel and catering industry.

Access for people with disabilities

Accessible to people with disabilities
. the establishment is accessible to the disabled (ground-floor rooms and lifts)

Catering

A canteen and the hostel cafeteria are available to trainees. We also have 3 application restaurants.

Transport

The Lycée Paul AUGIER is located 50 metres from Nice Saint Augustin railway station and is served by tram lines 2 and 3, bus and interurban bus (

Success rate: 79%

Satisfaction rate: 95%

Job entry rate: 72%