ECTS
180 credits
Duration
1 year
Training structure
Montpellier Management
Language(s) of instruction
French
Presentation
The Professional Degree in Restaurant Management allows students to obtain a professional qualification in one year.
87.5%
Success rate
Objectives
The objective of this L3 Pro Management of Catering Units program is to train management personnel to quickly become operational in the catering sector, enabling them to work in a variety of settings (leisure, health, corporate and institutional catering, etc.).
Program
EU Commercial Management
6 creditsEU Engineering Management
9 creditsOffer engineering management
4 credits36hCulinary engineering management
5 credits36h
EU Management Control
5 creditsComputer tools for control
2 credits15hCost analysis
3 credits26h
EU Operations Management
10 creditsPurchasing management
4 credits27hTeam management
3 credits27hLabor law
3 credits27h
EU Commercial Management
3 creditsSales management
1 credit27hEnglish
1 credit30hDigital marketing
1 credit15h
EU Engineering Management
2 creditsFinancial engineering management
1 credit40hNutritional practice
1 credit15h
EU Operations Management
3 creditsLegal management of operations
1 credit27hTeam management
1 credit27hManagement Communication Techniques
1 credit15h
EU Management and Control
2 creditsCost control
1 credit27hHealth and safety
1 credit27h
EU Professional Project Management
20 creditsInternship
10 creditsProject methodology
20hSupervised project
5 credits140hMemory
Tutored project hours
140h
Admission
Admission requirements
Check the admission requirements for the Professional Bachelor's Degree in Restaurant Management at the following link.
Registration procedures
And after
Professional integration
- Operations Manager
- Network Manager
- Functional managers (purchasing, HRM, marketing)
- Food service manager
- Assistant Manager