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.

• 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.

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 training entry.

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)

Register via the link: cliquez ici

Voices on Parcoursup.

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

Catering

School catering, cafeteria

Transport

Bus U Stop Pont de l'Escaillon

Success rate: 94.40%

Satisfaction rate: 100%

Overall employment rate: 75%

Study continuation rate: 12.50%

Interruption rate during training: 9.52%

Our indicators can be consulted on the website : cliquez ici