Hospitality Management & Service Adaptation Program
- France

Hospitality Management & Service Adaptation Program (240 hours) - France-Aligned Syllabus (English)

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

Professional language: French (Professional French for Hospitality)

M1. French Hotel Ecosystem, Regulators & Cross-Cutting Law — 30 h

Weeks: 1–2

Focus: industry & business model (owner/operator/brand; ADR/RevPAR/GOPPAR; segments); institutional map (ministries, Atout France, préfecture/mairie roles, DDPP/DGCCRF; national rules + local enforcement); Code du travail working-time architecture & HCR CBA basics; GDPR/RGPD + CNIL cookies and privacy by design for PMS/CRM/Wi-Fi; service culture & inclusive hospitality; complaints (Code de la consommation remedies), reputation responses & evidence; H&S foundations (DUERP, hazards, PPE/signage), manual handling & chemical/biological risks; incident logs; tech stack overview (PMS, POS, RMS, CRM, payment gateways) & data flows.

M2. Front Office Operations, GDPR & Payments — 30 h

Weeks: 3–4

Focus: FO core (check-in/out, cashiering, room moves); privacy at desk & lost-and-found; FO–HK coordination; reception notices (pricing/consumer info); reservations & inventory (overbooking/no-show; CGV & cancellations); price transparency & mandatory displays (affichage des prix) with multilingual templates; FO SOPs/metrics (wait times, conversion, upsell); GDPR in practice (lawful bases, retention, DSR handling), DPIA for CCTV/digital keys & breach drills (CNIL); payment flows, guarantees, chargebacks & PCI; FO assessment pack (checklists & legal notices).

M3. Housekeeping Productivity & Safety — 15 h

Week: 5

Focus: PAR stocks, turn-down; key control; room status flows & FO–HK comms; chemicals (SDS), biological hazards & linen hygiene; DUERP workshop for HK; practical shift plan, room control sheet, incident & maintenance logs.

M4. F&B Operations, POS & Internal Controls — 15 h

Week: 6

Focus: restaurant/bar/room-service flows; traceability & temperatures; supplier approvals; DDPP inspections overview; POS workflows, “service compris” tips, payments & reconciliation; cash-up, variance analysis; corrective actions & SOP updates.

M5. Menu Engineering, Events & Alcohol Licensing — 15 h

Week: 7

Focus: costing sheets, contribution margin, menu mix; RevPASH & seating strategy; menu redesign; banqueting/events (contracts, deposits, CGV for groups; insurance basics); alcohol licensing (licence III/IV vs licence restaurant), permis d’exploitation, minors protection & hours; incident documentation.

M6. Food Safety, HACCP & Allergen/INCO — 15 h

Week: 8

Focus: HACCP (EU 852/2004) principles, roles & records; INCO 1169/2011 allergens (14) and guest communication (dining/buffet); on-site labelling essentials, traceability & lot tracking; HACCP flows/CCPs/daily logs; allergen matrix & guest-info workflows.

M7. Revenue Management Fundamentals — 15 h

Week: 9

Focus: demand signals, segmentation & pick-up; forecasting (seasonality/events; vacances scolaires); dynamic pricing, parity & channel mix; acquisition cost; CGV & price transparency in distribution; RMS lab (forecast + restrictions LOS/CTA/CTD).

M8. Sales, Marketing & CRM (CNIL-Aligned) — 15 h

Week: 10

Focus: sales (corporate/leisure/MICE), pipeline & RFPs; upsell/cross-sell playbooks & account plans; digital marketing & cookies (CNIL consent banners; Wi-Fi captive portal); CRM hygiene, preference logging & lawful bases; compliant campaign build & consent records.

M9. Hotel Finance — 15 h

Week: 11

Focus: departmental P&L, budgeting & VAT basics (lodging/F&B); variances & cost control by department; GOP, cash flow & dashboards; wage modelling (SMIC & HCR minima — intro), overtime premiums & social charges overview; finance lab (mini P&L & GOP sensitivity incl. wages/licences/compliance).

M10. HR & Onboarding Compliance — 15 h

Week: 12

Focus: contracts (CDI/CDD basics), working-time planning, rest & paid leave; DPAE, registre du personnel, right-to-work checks; anti-harassment & equality; payroll documentation basics; tips/service charges handling; compliant onboarding flow & personnel file audit; Site Visit 1 (FO/HK/F&B evidence capture).

M11. Quality, Fire Safety (ERP Type O) & Data Governance — 15 h

Week: 13

Focus: VOC, mystery audit, non-conformities & corrective actions; fire safety in hotels (roles, evacuation plans, registre de sécurité, drills); processor contracts, international transfers & vendor checks; DPIA for CCTV/biometrics/keys, security controls & breach tabletop; integration lab (reservation→PMS→reports + minimisation checklist).

M12. Sustainability, Local Rules & Classification — 15 h

Week: 14

Focus: ESG (energy/water/waste) & purchasing policies; mairie/prefecture local rules (noise, terraces, waste), taxe de séjour; Atout France classification (star criteria overview) & self-audit; supply-chain ethics & anti-trafficking awareness; Site Visit 2 (back-of-house & sustainable ops).

M13. Capstone Preparation & Compliance Pack — 15 h

Week: 15

Focus: capstone case, scope & deliverables; KPI dashboard mentoring (RevPAR, GOPPAR, NPS, food cost, % preventive maintenance, conversion, turnover, etc.); SOPs review (FO/HK/F&B) with French compliance inserts; compliance pack build (GDPR/CNIL, HACCP, fire — ERP O, DUERP, HR files, CGV/pricing displays); guided work & feedback.

M14. Capstone & Final Assessment — 15 h

Week: 16

Focus: capstone rehearsal & peer review; capstone defences (Panel A/B); integrative exam (simulated audit across FO/HK/F&B/Revenue/HR/Data/Fire/Food safety); closure with 360° feedback, career pathways & lessons learned.