MBA in International Hospitality and Culinary Leadership

Experienced professionals looking to develop their career in the international hospitality and culinary management sector.

Thanks to this one-year MBA programme, they will acquire the keys to excellence in:

- French & international gastronomy and luxury hospitality

- Strategic management

Induction - 5 days

Designing a strategy – 10 days

• Concepts and methods of strategic analysis
• Business simulation game
• Strategies in the hotel and restaurant industry
• Marketing for the sector
• Digital Marketing

Positioning and building a business – 14 days

• Luxury - brand, designing and positioning services in the the hotel and restaurant industry
• Business development
• Managing customer loyalty and relations in the sector
• Design thinking: building a restaurant concept at the Palace of Versailles

Managing and controling performance – 15 days

• Accounting and financial indicators
• Basis of the financial diagnosis and cash flow management
• Managing performance: cost analysis - budgets and indicators
• Business plan
• Real estate investment / property management / decorating and highlighting spaces
• Revenue management and yield management
• Taxation

Motivating teams and shaping one's leadership – 12 days

• Managing human ressources in the sector
• Sociology of the industry's organisations
• Leadership and team building
• Managing quality and processes in the industry
• Negotiation

Understanding the environment's complexity to develop a company – 12 days

• Labor law and legal environment of the sector
• Corporate law and the leader's estate
• Creating a business (project)
• CSR: the company, a key stakeholder for a responsible and sustainable development
• Managing crises and risks

Develop an international understanding – 8 days

• Study trip and tours of innovative concepts
• Cross-cultural management and cultural stakes

10 conferences with major players in the sector

Study trip

The MBA program includes a mandatory study trip during the first quarter of the training.

Goals of the study trip:

• Uniting the students as a group
• Discovering news restaurant and hotel concepts in situ
• Meeting heads of companies and concept designers and sharing their experiences
• Understanding the needs of an international business and tourist customer base
• Understanding the challenges of cross-cultural management

MBA in International Hospitality and Culinary Leadership

from Le Cordon Bleu Paris institute

MBA in Hospitality and Culinary Management

from Paris Dauphine - PSL University

Master Global Management

from Paris Dauphine - PSL University (Degree recognized by French higher education)

This MBA can lead to a Myriad of career opportunities in areas of the international tourism and culinary sectors as well as service and hospitality industries giving an opportunity to enter managerial or executive positions, or even to become an entrepreneur in the hospitality, gastronomy and tourism sectors:

- Operations

- Food & Hospitality Consultancy

- Investment

- Marketing & Strategy

- Sales

- Finance

- Human Resources

- Concept Designer in Food or Hospitality business

- Banqueting

- Catering

- Food & Beverage business

Entry requirements:

Candidates are selected on the basis of an application form which must include:

- Undergraduate degree or equivalent (copy of previous diplomas requested)

- Detailed résumé and recommendation letter(s) if any

- Justification of 3 years of professional experience using management skills

- Knowledge of the hospitality, tourism and gastronomy sectors

- English level IELTS 6.5 / TOEFL minimum 80

An interview will be scheduled via video conference or in person to validate the application.

Next intake: September 14, 2020. The graduation ceremony is scheduled on September 21, 2021.

Teaching language: English

Tuition fees: €27,000 (Full tuition includes a €200 application fee and a €1300 deposit)
Living and travel expenses are not included. Participants should consider an additional €1,700 to 2,000€ for the study trip.