Bachelor (Hons.) in Restaurant Management

The Bachelor’s degree in International Food Service Management trains future leaders in the restaurant and food service industry: from fast food to traditional restaurants, from street food to gourmet cuisine, from hotel food service to on-board catering, and from commercial food service to mass catering.

Degree approved by the Ministry of Higher Education, Innovation and Industry


Bac+4 Bachelor’s degree in Hospitality and Food Service Management approved by the Ministry of Higher Education and Research.*

**Official Bulletin n°31 on 24 August 2023 

Qualification: State-approved Bac+4 Bachelor’s degree
Duration: 4 years (240 ECTS)
Entry requirements: Bac or international equivalent
Start date: September
Language(s) : French/English
Attendance: full-time. Combination of theory, practice and hands-on professional experience.


In France, 1 out of 5 meals is consumed outside the home. New rhythms of daily life, societal evolutions, new consumption patterns and enhanced digitalisation make the food service industry a strategic sector with enormous prospects for growth, reinvention and employment.

Naturally service-focused, you are interested in all types of food service and aim to please. Passionate about digital, you are constantly on the lookout for innovative technologies at the service of an augmented customer experience.

Our 4-year training course will allow you to get to grips with the entire food service value chain, from employees to suppliers, distributors, restaurateurs and consumers. When you leave us, you will have mastered all the technical and management levers to allow you to adapt to, anticipate and initiate evolutions in food service, ensuring the profitability of your establishment and cultivating memorable customer experiences.

Whether you want to create a new concept in Paris or run multi-site restaurants in a hotel complex, our Bachelor in International Food Service Management will help you develop all the managerial and operational skills necessary to succeed in the food service professions and run a business or establishment.

Course overview

The art of learning

Resolutely experiential, our educational approach, inspired by the philosophy of learning by doing, alternates practice and theory.  Professional experience within our training restaurants allows our students to concretely implement the knowledge gained and meet the challenges of the reality in the field. Your training will also include various experiences, carefully adapted to your path: team projects, conferences, case studies developed by our partner companies, etc.

You will gradually adopt a managerial attitude, developing your soft skills and gaining a detailed view of every aspect of food service, enabling you to immediately access senior roles in the food service sector upon graduation.

Course features*

*Given only as examples

YEAR 1: Understand the business and the customer environment, develop your curiosity and analytical skills
  • Management of food service and organisations
  • Innovation and trends in food service
  • World of wine and beverages
  • Fundamentals of marketing 
  • Interpersonal communication skills, modern languages
  • Organisation of culinary production
  • Introduction to CSR (Corporate Social Responsibility)
  • Food Challenge team project
  • Hands-on professional experience in our restaurants

*Transfer to the Bachelor in International Hospitality Management possible at the end of the 1st year

4-month placement in France or abroad

YEAR 2: Managing teams, effective reasoning and stimulating your creativity
  • Operations management
  • Law and regulations
  • Human resources management
  • Digital marketing and data analysis
  • Accounting and financial management in food service
  • Food science
  • Collaborative creative project: Restaurant Design Project
  • Hands-on professional experience in our restaurants

4-month placement and/or possibility of international mobility with one of our partner schools

YEAR 3: Contributing to the overall performance of the company, decision making and developing daring
  • Responsible purchasing and food service
  • Operational and risk management
  • Diversity management
  • Experiential marketing
  • Concept innovation and design thinking
  • Leadership & empowerment
  • Hands-on professional experience in our restaurants

Mandatory semester of international mobility – 6-month placement in France or abroad

YEAR 4: Focus your expertise

Varied training paths: choose a specialisation and develop targeted expertise addressing specific needs in the sector.

Each specialization ends with a collective project entrusted by a company.

6-month placement or 12 to 18-month management training abroad.

Why choose us?

  • Choose to be unique: remaining faithful to the visionary spirit of our founder, we are the only school in France to offer a Bachelor’s degree dedicated to food service management.
  • Uncover your talent alongside the best: 235 professionals and teachers, experts in food service including a Meilleur Ouvrier de France Sommelier
  • Practise on a unique training ground: 6 training restaurants (including one Michelin-starred restaurant, Relais & Châteaux member), a multisensory immersive room dedicated to the creation of pop-up concepts.
  • Benefit from our partnership with the Université du Vin in Suze La Rousse: 60 hours of complete training on the wine sector.
  • Enhance your expertise with one of the 4th year specialisations.
  • Benefit from continuous employability orientation and prepare your professional path with personalised career support from a team of coaches.



MSc in International Hospitality Management



  • Multi-site restaurant manager
  • Food & beverage manager
  • Digital food manager
  • Purchasing manager
  • Concept creator
  • Food import/export manager
  • Consultant


  • Customer relations manager
  • Food innovator
  • Network manager
  • Management controller
  • Trainer
  • Head of partnerships and events



Are you drawn to the tourism and hospitality sector? Are you wondering about your orientation, studies and possible educational and career paths?

Institut Paul Bocuse has joined forces with several major hotel groups in an innovative project open to high school students in France.

As part of a 5-day placement supported either by schools/high schools or by Chambers of Commerce and Industry, we offer an immersive experience during the school holidays, in a suitable workplace, assisted by committed professionals, for all students wishing to learn more about the tourism, hospitality and food service sectors. 

Contact us