Food & Beverage Service & Management Adaptation Program
France

Food & Beverage Service & Management Adaptation Program — France

Total Duration: 240 h (16 weeks × 15 h/week; Mon–Fri, 3 h/day)

Professional language: French (Professional French for Hospitality)

M1. French Hospitality Landscape & Professional French — 15 h

Week: 1

Focus: French formats (café, brasserie, bistro, hôtel-restaurant), salle/cuisine roles, service culture, venue documentation (SOPs, fiches techniques, cleaning plans, schedules).

M2. Food Safety Foundations (EU Hygiene Package / HACCP) — 30 h

Weeks: 2–3

Focus: hazards & microbiology, HACCP principles & PRPs, temperature control theory, cleaning & disinfection, zoning, pest & waste handling, records and internal checks.

M3. Consumer Information: Allergens & INCO (EU 1169/2011) — 15 h

Week: 4

Focus: 14 allergens, INCO rules for restaurants (written/accessible info), guest-facing scripts (in French), allergen matrix, case handling.

M4. Health & Safety at Work (France) & Risk Management — 15 h

Week: 5

Focus: risk assessment, signage basics, chemical safety (labels/SDS), safe systems of work, accident/incident reporting, scenario analysis.

M5. Restaurant Service in France — Theory — 15 h

Week: 6

Focus: mise en place, service sequences (counter/table), menu du jour vs. carte, upselling & suggestive selling scripts, complaint handling role-plays.

M6. Bar, Café & Beverage Overview — Theory — 15 h

Week: 7

Focus: bar/café culture, beer & cider concepts (draught/bottle), spirits & classic cocktails families, wine AOP/IGP basics, coffee & tea service standards.

M7. Menu Engineering & Basic Finance — 30 h

Weeks: 8–9

Focus: recipe costing (yields, waste, portions), CoGS %, gross profit & TVA, pricing strategies, KPIs (RevPASH, covers/hour, upsell rate), data-driven menu re-engineering.

M8. Operations: Purchasing, Inventory & Waste — 15 h

Week: 10

Focus: purchasing flow & specs, FIFO/FEFO, paper stock-take, waste-reduction plan, internal audit.

M9. French Licensing & Responsible Alcohol Service — 15 h

Week: 11

Focus: licence restaurant/petite licence restaurant vs. licence III/IV, permis d’exploitation concept, responsible sales (ID checks, intoxication refusal), records & scripts

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M10. Leadership & People Management — 15 h

Week: 12

Focus: briefings & section assignments, rotas & basic labour planning, coaching & feedback, DEI, conflict resolution.

M11. Guest Experience & Reputation Management — 15 h

Week: 13

Focus: service design touchpoints, accessibility & inclusion, French service expectations, online reviews etiquette, mystery-audit planning (paper).

M12. Integration & Capstone (Simulated Operation Manual) — 45 h

Weeks: 14–16

Focus: integration clinics (allergens–licensing–safety; menu–finance–KPI), build the simulated operation manual (concept, menu + INCO statement, allergen matrix, SOP pack, KPIs, rota & training plan), written test & short viva, feedback & next steps.