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
.
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.
