About VATEL International Business School Hotel & Tourism Management
Founded 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 centres 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.
While continuing to enhance theoretical knowledge, students gradually gain managerial experience: in real situations, they will manage 1st year students, while being managed themselves by 3rd year students. Students gain self confidence and do an internship preferably in a foreign country.
Each student will go through a six-month internship in hotels. This time, they should be able to at the same time speak a foreign language and should be exposed to further training in F&B, Front-desk reception in hotels and accommodations. This is the opportunity to display the learning evidences not only in class but also in practical performance. During and before finishing the internship, each intern will be evaluated to determine the extent of learning and qualifications of such intern.
ENG201 Business Communication II
This module aims to provide an opportunity for students to feel at ease when communicating in English. It involves the effective use and manipulation of all modern communication tools such as the telephone, video conference, email and others. Also covered here are resume writing, psychological preparation to work and live in a foreign country, how to greet guests, conducting visits, oral expression, management styles, vocabulary used in meetings, principles of negotiation, and training report briefing.
LAW201 Business Law - 22.5 Hours
This module aims to provide an understanding of merchantability characteristics that apply to the hospitality industry, particularly laws pertaining to hotel management. It covers topics like the notion of providing hotel services; facts and legal acts; proofs, drawing up contracts, what a contract is for and types of contracts; definition, nature and establishment of responsibility, its contractual, civil, tortious, and semi-tortious as well as penal scenarios; difficulties encountered in the hospitality industry and their legal sides; legal framework of economic activity; business ventures and types of business organisations; and the supervision of tourist related activities such as competition, insurance and guarantees.
FEN201 French II - 18 Hours
This module aims to acquire more knowledge of the hospitality industry in French at a level broader than Year 1 French. This is to develop the students in speaking French to be able to work, to understand, speak and write using the correct French vocabulary needed in a French-speaking hotel or restaurant.
HRM201 Human Resource Management II - 27 Hours
This module consists of studies that would help the students to understand the different aspects involved in the management of human resources. It covers induction and integration; contractual relationships; employee evaluation; training and its evaluation; and remuneration policies.
COM201 IT Applications II - 18 Hours
In this module, the student should be able to use complex spreadsheet documents for management and data analysis. It covers knowing how to link data and consolidate; manage drop-down lists; conditional totals; programming macroinstructions to create a menu and navigate between tabs using a key introduction to a related programming language; data charts; and creating functions to present the algorithm principle for computer programming.
ECO202 Macroeconomics - 13.5 Hours
This module aims to provide an understanding of key principles in economics, particularly on global economics; liberalism and the role of the market; interventionism and the role of the state; economic crises; unemployment; prices and inflation; currency and international payments; and globalization.
MKT201 Marketing II - 27 Hours
In this module the student should be able to understand stages used in marketing strategies and analysis in order to use the notion of a marketing mix in more complex market situations. It includes reviewing the components of the market environment and certain marketing tools. It proceeds by studying the conceptual foundations of consumer needs such as Abraham Maslow’s Needs Hierarchy; the act of purchasing and factors influencing it; market research; quantitative tools in marketing studies; segmentation and targeting; and sales indicators in the hotel and restaurant industry.
NUT201 Nutrition II - 9 Hours
In this module, the students will learn global knowledge food hygiene rules; related European legislation; knowing how to carry out a risk analysis using HACCP (Hazard Analysis and Critical Control Points) methods. It also covers an introduction to microbiology; bacterial contamination; disease-causing pathogens and toxi-infectious collective food; cleaning and disinfecting; and environmental controls to carry out in a restaurant.
COM201 Personal Grooming and Development II
The module covers the study and understanding of verbal communication and body language management both in face-to-face as well as group situations; personal enrichment; and being able to convey a message well. It includes communication games that hope to develop in the students the skill in active listening, advantages of teamwork and decision making; interview exercises; public presentation exercises; mime exercises; the power of a good story; different exercise based on the Cyrano de Bergerac monologue; and preparation and delivery of literary plays.
APP201 Professional Applications (*Part of the Internship) - 35 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 shall be done in order to speed up the learning process.
ECO201 Sustainable Tourism Management - 22.5 Hours
This module aims to develop skills to understand the tourism environment and its organisation. The students are expected to be able to identify components making up a product for tourists by their specificities. The module covers the definition of tourism, its organisation, and operational applications in France, Europe and the world; the touristic product; travel agencies and tour operators; lodging for tourists; transportation; the flow of tourists worldwide; and the evolution and breakdown of the tourism financial cashflow.
ADM201 Travel, Tourism and Hospitality Accounting II - 45 Hours
This module aims for students to understand financial analysis tools used to audit a company. It includes a review of previous year’s financial accounting concepts. At the end of the module, students are expected to be able to draw up a balance sheet; do a comparative study of different balance sheet structures in hotels, restaurants and tourist residences; analyse balance sheets using case studies; evaluate working capital; determine capital needs and cash flows; and cash and asset management.
HOS201 Trends in Travel, Tourism and Hospitality - 27 Hours
This module aims to make the students aware of the importance of keeping up with current events in the professional world in general and the hospitality industry in particular. It includes current events and issues like the VAT in the restaurant and catering industry; new ranking standards in hotels; economic crisis and its impact on the tourism market; ethical tourism; professional expectations concerning qualified staff; the growing cruise market; niche markets like homosexual customers and the some other special niche markets; new trends in the hospitality industry; and developments in the restaurant and catering industries such as fusion food, and the like.
WIN201 World Wine Vintages - 9 Hours
This module aims to acquire knowledge about different wines throughout the world. It studies the geographical approach to vineyards for the students to be able to use this knowledge to assist customers by working on the wine list. Wine testing will be one of the key practical exercises here. Example types of wines to be studied in this module will include Bordeaux, Rhone Valley, Languedoc Roussillon, wines from South West of France, wine from Chile and Argentina, America, South Africa, Australia and New Zealand, depending on their availability.