Techniques de gestion hôtelière (DEC)

Program overview

The Techniques de gestion hôtelière (DEC) program is designed to equip students with the essential skills and knowledge required for a successful career in the hospitality industry. This advanced diploma focuses on various aspects of hotel management, including operations, customer service, and business strategies. Students will gain practical experience and theoretical understanding, preparing them for the dynamic environment of hospitality management.

Program structure

The Techniques de gestion hôtelière (DEC) program is structured to provide a comprehensive education in hotel management. The program length is three years, allowing students to immerse themselves in both theoretical and practical learning experiences.

Key features of the program structure include:

• Hands-on training through real-world projects and case studies.
• Opportunities for internships and co-op placements to gain industry experience.
• Flexible learning options to accommodate different student needs.
• Access to state-of-the-art facilities and resources.

Featured Experiences

The Techniques de gestion hôtelière (DEC) program offers a variety of unique experiences that enhance learning and professional development. These include:

• Co-op placements that provide students with valuable work experience in the hospitality sector.
• Field experiences that allow students to apply their knowledge in real-world settings.
• Joint partner programs with leading hospitality organizations for networking and mentorship opportunities.
• Access to specialized labs for hands-on training in hotel management practices.

Career Options

Graduates of the Techniques de gestion hôtelière (DEC) program can pursue a variety of career paths in the hospitality industry. Potential job options include:

• Hotel Manager: Oversee the daily operations of a hotel, ensuring guest satisfaction and efficient management of staff and resources.
• Event Coordinator: Plan and organize events, conferences, and weddings, managing logistics and client relationships.
• Front Office Supervisor: Manage front desk operations, including guest check-in/check-out and staff supervision.
• Food and Beverage Manager: Oversee dining operations, including menu planning, staff management, and customer service.
• Sales and Marketing Manager: Develop marketing strategies to promote hotel services and increase bookings.

DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.