Bachelor

Year 3: Event and Food Service Management Track

Conceive, market, and manage dining and event experiences.
Restaurants, banquets, events, corporate catering, service provision… In the third year of the Bachelor’s program, you’ll learn how to turn an idea into an experience that’s appealing to customers, feasible for staff, and profitable for the business.

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Why Choose the Bachelor's Degree in Event Management and Hospitality?

Design experiences that make a difference

Whether it’s a restaurant, banquet, or event, you’ll learn to design a holistic experience.
By understanding customer expectations, devising a tailored proposal, organizing its execution, and ensuring its quality, you’ll develop a vision that is creative, business-oriented, and operational.

Learn how to market and grow a business

A good idea also needs to find its market.
Operational marketing, negotiation, digital marketing, CRM, and revenue management will help you better understand your customers, promote an offering, optimize its marketing, and contribute to business growth.

Manage the teams that bring the experience to life

You will learn how to recruit, organize, and support a team in environments where coordination, responsiveness, and quality of service are essential.
You will develop your managerial skills and your ability to collectively drive a project or service forward.

Explore new markets in the restaurant and service industries

Foodservice, events, banquets, hospitality, facilities management, innovation, digital transformation, new consumer trends…
You’ll broaden your perspective beyond the traditional restaurant to understand how consumer habits are changing and identify new career opportunities.

The Objectives of the Training

Design, organize, and manage a catering service or event

Understanding Customer Expectations and New Consumer Trends

Marketing a proposal and conducting negotiations

Contribute to the economic and marketing performance of a business

Recruit, coordinate, and manage an operations team

Understanding the Challenges of New Markets in Hospitality and Services

Analyze a professional issue and propose appropriate solutions

Third-Year Curriculum in Restaurant and Event Management

A year to learn how to turn an idea into an engaging, effective, and achievable experience.

What You'll Learn to Do

You will learn how to design and market a service offering, monitor its performance, organize its implementation, and manage the teams that bring it to life.
You will also develop your ability to analyze trends in the restaurant industry, the events sector, and new hospitality markets so you can adapt your projects to meet future expectations.
30% of the coursework is taught in English.

Developing and Marketing a Business

Revenue Management
Operational Marketing
Web Marketing & CRM
Sales and Negotiation
Legal Culture

Manage Teams and Develop Your Professional Approach

Operational Team Management
Recruiting Effectively
Improving Your Employability
Improving Your Public Speaking Skills
English Communication
Excel
Career Guidance

Designing new dining and event experiences

Hospitality Management in the Service Sector
Banquet and Event Management
Facilities Management
Innovation Management in the Restaurant Industry
Restaurant and Consumer Trends and the Luxury Clientele
Digital Tools in the Restaurant Industry
Nutrition and Food Regulations

1 internship lasting 4 to 6 months, in France or abroad

You will complete your program with a 16-week full-time professional internship.
This immersive experience will allow you to become more independent, deepen your knowledge of a specific industry or profession, and clarify the roles you hope to eventually take on.

All courses are face-to-face. Exceptionally, some courses may be held remotely. The CCI Dordogne cannot be held responsible for any changes to the programs. This program is accessible to the disabled.

Last updated: September 14, 2026

Highlights of the training

Think of hospitality beyond the traditional restaurant

Hospitality is being reinvented in many settings: businesses, events, recreational spaces, service providers, and new dining concepts.
You’ll study these new models and shifts in customer behavior to learn how to apply your managerial skills across different sectors.
You’ll also put your skills into practice by participating in the Le Train du Livre Festival, an event that allows you to make a tangible contribution to a welcoming public experience and to apply your organizational, coordination, and service skills—yet another way to test what you’re learning against real-world challenges.

Consulting Project: Provide a Solution for a Real Client

For 60 hours, you’ll work in teams on a challenge assigned by a business client.
You’ll need to understand the client’s needs, analyze the situation, explore solutions, develop recommendations, and then present and defend them.
This experience will require you to combine your skills in management, marketing, analysis, and project management to turn an idea into a concrete, well-reasoned recommendation.

Careers and Opportunities

Career Opportunities for Bachelor's Degree Holders in Event Catering

This specialization allows you to develop a versatile skill set to advance your career in the restaurant industry, event planning, banqueting, corporate hospitality, and the service sector. You’ll be able to pursue roles such as:

Catering manager

Banquet Manager

Event Project Manager

Event Manager

Service Manager

Operations Manager

Sales positions in the restaurant, event planning, or service industries

You can also continue your specialization at the Bac+5 level, particularly with the MBA in Hotel and Restaurant Management offered by theÉcole de Savignac.