Master's Degree in Food and Beverage Management in Rhone-Alpes in France

Compare Masters Programs in Food and Beverage Management 2017 in Rhone-Alpes in France

Food and Beverage Management

A masters is the first level of graduate coursework and can be obtained after you receive a bachelor’s degree. Earning a masters usually requires two years of full-time study, which amounts to 36 to 54 semester credits.

 

France is currently among the 20 best performing countries in terms of the economy due to their excellent results-oriented higher education learning. Most of the courses at universities are offered in the French language. France has 60 public and 100 private universities.

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Master's in Culinary Management and Innovation

Institut Paul Bocuse
Campus Full time 18 months September 2017 France Écully

The program provides a solid grounding in marketing, human resources management, operations management and accounting and finance and features cutting edge courses in strategic brand management, service design, sensorial exploration, research and development, food science, food design, concept development, restaurant revenue management, e-marketing, and brand design. [+]

Masters in Food and Beverage Management in Rhone-Alpes in France. Foodservice, culinary arts and hospitality are in constant evolution, and today the industry demands leaders with advanced management skills who know how to innovate. The Culinary Management & Innovation program is delivered in partnership with leading universities in innovation and culinary leadership, the University of Stavanger, Norway and Haaga-Helia University of Applied Sciences in Helsinki, Finland, which delivers the Master. It is based on a unique blend of strategic management concepts, culinary R&D, food science and engineering, and new concept development and innovation delivered through a ground-breaking pedagogical approach balancing theory, analysis and creativity. The program provides a solid grounding in marketing, human resources management, operations management and accounting and finance and features cutting edge courses in strategic brand management, service design, sensorial exploration, research and development, food science, food design, concept development, restaurant revenue management, e-marketing, and brand design. Students participate in culinary workshops and contribute to strategic projects with large multinational corporations such as Häagen-Dazs/Yoplait, Servair, Haviland, Bonduelle, Parmigiano Reggiano among others. At the Gastronomic Institute and the House of Meals in Stavanger, students are exposed to a unique research environment supported by academia, government and industry dedicated to the emerging world of Nordic cuisine and food culture. They also participate in ongoing applied research studies at the unique Institut Paul Bocuse Center for Food and Hospitality Research and Living Lab restaurant. The programme provides personalized career counseling enabling students to structure their own career goals. The Master's... [-]