This program meets the highest standard of excellence and delivers the operational, linguistic and human skills to succeed in your career as an international hotel and restaurant manager.
Mis à jour le 16 September 2022
RNCP Title
“Responsable de service en hôtellerie, tourisme et restauration”
Level 6 code NSF 334 Hotel, Tourism and Catering Service Manager. Registered at the RNCP by Ministerial order on 30 August 2016, published in the Official Journal on 7 September 2016
Accreditations : Institute of Hospitality, Bachelor’s degree of CCI
Duration of the course: 3 years (180 ECTS credits)
Languages: French, English
School year: Preparation in September. Studies start in October.
Enrolment: Year 1, Year 2, Year 3
A program of excellence
Thanks to its quality speakers, our Bachelor is ranked 3 and 4 in France (Eduniversal ranking). Our teaching, delivered by experts in the sector, uses interactive courses, co-development, company visits, simulation games, real cases carried out with real companies, practice, student accountability…
A course adapted to your profile
Choose between 3 options in Year 2 and 4 options in Year 3, to shape your course according to your desires and your career goals
Bet on experience
Confront yourself with reality by placing professional experience at the heart of your training: 4 to 8 months of internships per year in France or abroad, work-linked training option in year 3, civic missions, professional projects …
Explore the world
Each internship is an opportunity to go abroad. In year 2, you have the opportunity to study abroad for a semester among 20 destinations / partners around the world.
Employability, the key to success
Benefit from our career coaching and the power of our international network of professionals and alumni. Throughout the year, forums, workshops, individual sessions and conferences are organised to help you accelerate your career.
94,6%
of our Bachelor students succeeded in 2020
Top 3 & 4
France Eduniversal Ranking
Best Bachelors in Hospitality
96%
of the Bachelor graduates have a job within 6 months
Our program trains you to become a service manager in hotels, tourism and restaurants. As such, it actively contributes, in collaboration with other services, to the achievement of both economic and qualitative results of an establishment in the hospitality sector. And more specifically to:
The BA degree takes you gradually from an introduction of the sector in Year 1 to specialisation in Year 3.
YEAR 1 : Fundamentals
Year 1 of the course is devoted to an introduction to the hotel, restaurant, luxury, events and leisure sectors and to the fundamentals of management.
Throughout the 3 years of the Bachelor’s degree, you will acquire the professional knowledge necessary for your future role as a manager: legal culture, accounting, basic marketing, intercultural communication, English Level 1, Spanish or German Level 2 (for any ohter language, please ask us), computer skills, work methodology, etc.
This is the knowledge related to the professional sector such as the hotel environment, operations in hotel structures, rooms, etc. At the end of the cycle, you will have an overview of the organisation, roles and skills necessary to join a hotel and/or catering business.
You’ll discover the entire sector:
During the 3 years of the BA degree, you also benefit from professional support, coordinated with the Careers Department: reflection on your career plans through individual support, advice from recruitment agencies (CV and cover letter) … Personal development , it is also the development of your skills in languages, oral and written, and your general culture:
Finally, it is also:
During Year 1, you will spend 4 – 8 months in a company and be able to choose whether this is in France or abroad. You will be working in an operational position: you will discover how the organisation works and understand the scope of its roles and responsibilities.
The programmes are likely to evolve without engaging the Dordogne CCI liability.
YEAR 2 : Adapt your course to your profile
You also have the opportunity during the year to enhance the human experience thanks to the Get Involved project, a humanitarian, civic or ecological work project, to transform your outlook on the world and put your humanist values into action.
Whatever the path chosen, you follow a core curriculum which broadens and enhances the learning begun in personal development: English culture and communication, LV2, Office, Support for the professional project, Recruitment workshop. The management and sector poles are expanding. In year 2, we tackle:
And depending on the option you chose:
The programmes are likely to evolve without engaging the Dordogne CCI liability.
YEAR 3: Specialisation or Work-linked training
You can direct your training according to your preferences and your career plans by choosing one of the 4 options on offer.
A part of the teaching is dedicated to specialisation and corresponds to the option you have chosen:
A part of the teaching is dedicated to further developing your managerial knowledge and skills. Whichever route you choose, you will follow a core curriculum on industry knowledge and management science.
In Year 3, teaching focuses on analysis, strategy and on practical cases, using real situations which face companies. You will have a variety of tasks: you plan and carry out market research, process audits, make diagnostics and recommendations, and even devise new concepts for the restaurant industry, etc. You will therefore develop your decision-making skills.
You will complete your final work placement in a position of operational middle management, either in project or team management, or in a support function.
Les programmes sont susceptibles d’évoluer sans pour autant que la responsabilité de la CCI Dordogne puisse être mise en cause.
Do you like to welcome and help people, and be of service to them? Do you like to be surrounded by people and work as part of a team? Do you like to travel? Then this degree is made for you.
Entry Requirements in Year 1
French candidates must hold, or be in the process of obtaining, a Baccalaureate (any field of study), A Levels, or equivalent.
Students are also required to have at least 1 month of experience in hospitality before the start of the school year: an internship, a professional experience, or a summer job is sufficient. It is a matter of beeing confronted with the reality and the demands of these professions in order to confirm your decision to pursue studies in this direction. Do not wait until to have already have an experience to apply.
Foreign candidates must hold, or be in the process of obtaining, a Baccalaureate (any field of study), A Levels, or equivalent. They alose must have a B2 level in French and a B1 level in English (TOEIC, TOEFL or IELTS certificates required), and at least 1 month of experience in hospitality before the start of the school year.
Entry Requirements in Year 2
Have you completed a 1st year post-baccalaureate course but you are not happy with it and you would like to retrain in the hotel and catering sector?
You can apply to enter the second year of the International Bachelor’s degree provided that you have at least 2 to 3 months’ professional experience (jobs or work placements) in the hospitality industry.
Foreign candidates must also have a B2 level in French and English (TOEIC, TOEFL or IELTS certificates required).
Entry Requirements in Year 3
French candidates must hold (or in the process of obtaining) a BTS in Hotel-Catering, or have a management level associated with 5 to 6 months of experience in the hotel-catering industry.
Do you want to join the Bachelor in work-linked training? Do not wait until you have found a company to apply: Savignac helps you create your CV and cover letter and supports you in your research.
Foreign applicants must also prove a B2 level in French and English (on proof of TOEIC, TOEFL or IELTS results).
Standard Track
> Admission in Year 1: 8 400 € per year on a 3-year programme
> Admission in Year 2: 9 200 € per year on a 2-year programme
> Admission in Year 3 : 9 900 € for a year
Work study Track
> Admission in Year 3: tuition fees are paid by the host company. Free for the trainee.
96% of graduates found a job within months
Assistant manager, Food and Beverage manager, banqueting manager, junior cost controller, assistant housekeeper, then quickly head receptionist, head of brigade, etc.
Get our MBA (bac +5 level) and gain access to management positions in departments or institutions, in France and abroad
After finishing studies at the catering school at Thonon-les-Bains, I wanted to further my knowledge with a degree. I now have an MBA. What happened? Savignac! École de Savignac was a real springboard and enabled me to develop in order to tackle the world of work. Thanks to the wonderful years of training and networking events there, I was able to combine my dreams and my passions. I have worked in the restaurant trade in exceptional places such as Rolland Garros, le Stade de France and Accor Hotels Arena.
Donald FOUCAULT
BA Graduate – Class of 2014 & MBA Graduate – Class 27 / 2014-2016
This post is also available in: FR
an institution
École Supérieure Internationale de Savignac is a higher education establishment belonging to and managed by the Dordogne Chamber of Commerce and Industry. It trains managers in the hotel, catering, events, leisure and tourism sectors. This unique School, where everyone is part of a family, trains around 400 students every year over 2 training cycles ranging from Bac to Bac +5 (BA and MBA).
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Ecole Supérieure Internationale de Savignac
1 Place des Ecoles
24420 Savignac-les-Eglises
Tel. +33 (0)5 53 05 08 11
Follow us
Contact us
Ecole Supérieure Internationale de Savignac
1 Place des Ecoles
24420 Savignac-les-Eglises
Tel. +33 (0)5 53 05 08 11
an institution
École Supérieure Internationale de Savignac is a higher education establishment belonging to and managed by the Dordogne Chamber of Commerce and Industry. It trains managers in the hotel, catering, events, leisure and tourism sectors. This unique School, where everyone is part of a family, trains around 400 students every year over 2 training cycles ranging from Bac to Bac +5 (BA and MBA).
This post is also available in: FR