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Bachelor's Degree in
Hotel Management (Year 1)

Bachelor’s Degree in International Hotel Management (Year 1)

About VATEL International Business School Hotel & Tourism Management

Vatel LogoFounded in 1981 in Paris, France, Vatel is today firmly established as one of the world’s leading hotel schools with the mission to develop future senior managers of the hospitality and tourism industry. There are 24 Vatel centers throughout the world delivering the same courses to 5000 students based on the right balance between theoretical university courses and professional experience. This tried and tested concept has the approbation of the professional world as a panel comprising the highest ranking representatives of the international hospitality industry awarded Vatel in 2003 with the Worldwide Hospitality Award for the Best Training Program, and again in 2010 for the Best Professional Success and Best Educational Innovation. IFOP (French Institute of Public Opinion) also ranked Vatel as the top school in Europe for hotel and tourism in 2007. Vatel has achieved a graduates’ employment rate of 90%! This in part is due to the valuable industry network of over 20,000 Vatelians working in the most prestigious hotels around the world. Vatel is truly the gateway into global hospitality, tourism and luxury careers.


The Bachelor’s Degree in International Hotel Management programme’s objective is to train students for operational and administrative management positions. The programme combines cutting edge management science with traditional know-how in international hotel and restaurant management. Students are expected to participate actively in every phase of this highly internationalized and multicultural academic program, and course work is reinforced through immediate application of knowledge in practical settings.

The faculty strives to attain outrivaled teaching standards by pushing back the boundaries in their respective disciplines and course work complements practical training, cultural and technical seminars. Consisting of a fixed curriculum of required courses, students alternate course work with practical situations in which they have the opportunity to apply and test what they have learnt while attending the Bachelor’s Degree in International Hotel Management programme.

Year 1

Students are introduced to marketing, human resources, administration and professional culture, and become seasoned to catering, culinary production techniques, banquet constraints, unexpected events in receptions or seminars, and conclude their School year by an internship in the country where they are studying.

Industrial Attachment

Each student will go through a six-month internship in hotels. This is the opportunity to display the learning evidences not only in class but also in practical performance. During and before finishing the industrial attachment, each intern will be evaluated to determine the extent of learning and qualifications of such intern.

Awarding Body

  • VATEL International Business School Hotel & Tourism Management, France

Entry Requirements to first year undergraduate

Minimum Age 17
Language Requirement Attainment of TOEFL 500 (173 PC), IELTS 5.0, or equivalent
Academic Requirement Obtained at least an overall pass in GCE A Level, or equivalent
Work Experience Not Applicable

Mode of Delivery

  • Classroom-based Lectures, Tutorials, Discussions and/or Research

Assessment Methods

  • Written Assignments, Examinations plus Project / Industrial Attachment

Graduation Requirements

  • Year 1: Obtained a passing mark of 40% in all examinable modules.
  • To obtain at least 2.0 GPA
  • Degree Awarded: Upon completion of Year 3

Progression Pathway

  • Students who complete the Bachelors Degree in International Hotel Management (Year 1) are able to enroll in Bachelors Degree in International Hotel Management (Year 2).

Course Duration

  • Full-time:       6 months
  • Part-time:      6 months
  • Industrial Attachment: (6 months)

Next available intake(s)

  • The intake for the Full-time program is currently not available
  • The intake for the Part-time program is currently not available.

ENG101 Business Communication I - 36 hours

This module aims to develop in each student the self-confidence to be able to speak in English, increase vocabulary and introduce themes and terms concerning the tourism and hospitality industries. It covers speaking and writing in the English language.

HOS101 Cultural Issues in the Hospitality Industry - 18 Hours

This module seeks to understand the general culture in the hospitality industry with reference to history and past recorded facts about hotels and related industries. It covers the study of the history of cooking and famous chefs; techniques, methods and evolution of Table Arts from the middle ages to the present; banquets in the first civilizations to the modern era; birth and development of the modern hospitality industry; types of restaurants; panorama of French and international gastronomy; French and foreign gourmet guidebooks how gastronomy is influenced by different cultures; the role and influence of food; nutrition and psychology; and key changes in the restaurant and catering businesses today.

FEN101 French I - 27 Hours

This module aims to acquire the basic knowledge of the hospitality industry in French and in preparing the students to be able to work, to understand, speak and write in French using the correct vocabulary which is needed in a French-speaking hotel or restaurant. This is the introductory level of a series of French language modules in the bachelor programme.

WIN101 French Wine Vintages - 18 Hours

This module aims to understand the main grape varieties and their influence on guaranteed vintages, being able to locate the main vintages, and being able to advise customers on what wine to choose according to their menus. It covers the history of French wines throughout the world, labeling and related French legislation.

ECO101 Hotel Management - 18 Hours

This module aims for the students to understand the overall hotel industry environment and how a hotel is managed. It includes studies on different types of hotel companies, management methods, types of lodging and catering, partnerships, franchising, company financing, and the company as a business ecosystem.

ENV102 Hospitality Industry Environment - 16 Hours

This module aims to allow the students to apprehend and acquire fundamental bases in the hospitality industry environment. It presents the different departments in a hotel, organisational structure, key functions, customer check-in and check-out responsibilities, different markets, activity sectors, types of lodging, and understanding the hospitality industry capacity.

HRM101 Human Resource Management I - 18 Hours

This module aims for students to acquire the knowledge and understanding of the human resource functions in the hotel context. It covers the legal aspects of HRM, collective bargaining agreements, managing personnel, recruitment and selection, training and development, as well as managing and maintaining talents.

COM101 IT Applications I - 27 Hours

This module seeks to study and understand basic computer applications, specifically word processing and spreadsheets. The module starts off with the basic computer concepts, the architecture of the personal computer, operating systems, software and hardware and local area network concepts.

MKT101 Marketing I - 18 Hours

This module aims to understand basic marketing concepts, marketing functions and the components of the marketing mix. It discusses marketing services, the marketing approach to global business, market analysis, market segmentation and basic marketing strategies.

NUT101 Nutrition - 18 Hours

This module seeks to understand the global knowledge of rules for a balanced diet, awareness of the link between nutrition and health, and the identification of possible solutions to improve the nutritional quality of menus in restaurants and catering services.

HOS102 Personal Grooming and Development I - 18 Hours

This module studies the stakes involved in a good self-image for a better social and professional life, the fundamentals of first impression, and the rules of the game. It also covers knowing one’s self physically, enhancing appearance, improving communication, understanding and developing one’s personality, and relationship with others.

APP101 Practical Applications (*Part of the Internship) - 385 Hours

The students will be required to apply the underpinning knowledge through several weeks of being exposed and experiencing the various roles and tasks in the hotel setting. Students will be assigned in at least two different hotel departments during these stints. Mentoring and observation will be done in order to speed up the learning process.

PIK101 Practical Initiation: Kitchen - 5 Hours

This module aims to expose the students in a hotel or restaurant’s kitchen and to be able to apply the theories learned in class by taking the tasks in food purchasing, preparation, cooking and serving.

PIR101 Practical Initiation: Restaurant - 5 Hours

In this module, the students will be given the opportunity to apply the theories learned in class by visiting a restaurant and experiencing first-hand the activities in that particular setting.

ENV101 Restaurant and Catering Environment - 16 Hours

This module aims to provide the student the opportunity to discover the food and beverage department in a hotel as well as the F&B and catering environment in an international level. It covers trends in the industry and also studies on client expectation and fulfilling them. It includes the study of the restaurant and catering market, room service and different menus.

SHI101 Seminars on Hospitality Industry - 36 Hours

This module seeks to explore the different types of on-goings and experiences of hospitality professionals through conferences, talks as well as site hotel visits.

ADM101 Travel, Tourism and Hospitality Accounting I - 36 Hours

This course aims to equip students with Accounting basics, to understand the profit and loss statement as well as break-even analysis. It covers the concept of the accounting cycle that starts off with the understanding important Accounting terminologies. Thus, the student is required to draw-out the income statement from journal entries, T-accounts, and trial balance, in this order, citing examples and case scenarios from the travel, tourism and hospitality industries. It also includes inventory accounting, the types and calculations of asset depreciation, break-even analysis and important financial ratios and personnel ratios to measure the hospitality business’ performance.

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