Food and beverage managers are the leaders in the kitchen and the front of house in restaurants of all kinds. Responsible for overall operation for the restaurant, food and beverage managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation, proper and legal alcoholic beverage service kitchen safety techniques and understand health standards. Food and beverage managers make sure that company is represented correctly and that the company's standards are upheld. Food and beverage managers also set daily and weekly cleaning schedules for the kitchen and front of house, hire, train and discipline employees and set work schedules. They keep tabs on food cost, waste and employee hours, doing their best to optimize profit for their company and create the best dining experience possible for customers.
This program is designed for all professionals in corporations, nonprofits and governmental agencies demanding sustainability knowledge and practice. The Program aims to provide theoretical knowledge and facilitate the development of new applications of knowledge within different fields of investigation.
During the program the students learn how to apply innovative solutions for a sustainable economy, society and environment through the practice-oriented projects that are guided by academics, consultants and professionals such as Oko Forests & The African Wildlife Foundation. These projects are part of SUMAS' innovative teaching methodology which includes video conferences with leading speakers in business schools and multinational organizations around the globe. These activities not only encourage knowledge sharing but also provide valuable opportunities of networking for career development.
SUMAS students can choose to take asecond optional year and engage in an internshipin a corporation or an international organization.
Find the program's brochure here.
The MSc in International Hospitality Management is the fruit of a partnership between EMLYON Business School and the Institut Paul Bocuse, an international school specialising in hotel industry, catering and culinary-arts management. Taught exclusively in English, this 16-month programme offers students the possibility to follow classes at both institution's campuses, in France (at Lyon-Ecully), and in China (in Shanghai). With the aim of responding to challenges related to changes in the hotel industry, students develop management techniques that are specific to this market within an international class.
