{"id":125,"date":"2020-08-27T14:33:27","date_gmt":"2020-08-27T12:33:27","guid":{"rendered":"https:\/\/ndpo2020.keeo.com\/ufa\/?page_id=125"},"modified":"2026-04-07T09:32:32","modified_gmt":"2026-04-07T07:32:32","slug":"bts-management-en-hotellerie-restauration-option-a","status":"publish","type":"page","link":"https:\/\/www.ndpo.fr\/ufa\/bts-management-en-hotellerie-restauration-option-a\/","title":{"rendered":"BTS Management en H\u00f4tellerie Restauration option A"},"content":{"rendered":"

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BTS Management en H\u00f4tellerie Restauration
\noption A<\/h2>\n\t <\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”2\/3″][vc_single_image image=”1436″ img_size=”full”]\n
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Le BTS Management en H\u00f4tellerie-Restauration, option Management d\u2019une Unit\u00e9 de Restauration<\/span> <\/strong>, forme des professionnels capables de g\u00e9rer et d\u2019organiser le fonctionnement complet d\u2019un \u00e9tablissement de restauration. La formation couvre la gestion op\u00e9rationnelle, le management d\u2019\u00e9quipe, le contr\u00f4le des co\u00fbts, la relation client et l\u2019optimisation de la qualit\u00e9 de service.<\/p>\n

Elle s\u2019adresse aux titulaires d\u2019un dipl\u00f4me en h\u00f4tellerie-restauration ou \u00e0 des personnes ayant suivi une mise \u00e0 niveau, souhaitant d\u00e9velopper leurs comp\u00e9tences professionnelles et pr\u00e9parer une carri\u00e8re dans la gestion et l\u2019encadrement en restauration.<\/p><\/div><\/div>[vc_row_inner][vc_column_inner width=”1\/2″][vc_btn title=”S’INSCRIRE” style=”custom” custom_background=”#3e5889″ custom_text=”#ffffff” size=”lg” align=”center” css_animation=”fadeInDown” button_block=”true” link=”url:https%3A%2F%2Fcfajeanbosco-hdf.ymag.cloud%2Findex.php%2Fpreinscription%2Framsese%2F0597122W||target:%20_blank|”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_btn title=”FICHE FORMATION” style=”custom” custom_background=”#3e5889″ custom_text=”#ffffff” size=”lg” align=”center” css_animation=”fadeInDown” button_block=”true” link=”url:https%3A%2F%2Fwww.ndpo.fr%2Fapp%2Fuploads%2Fsites%2F4%2F2026%2F03%2FBTS-A-2026.pdf||target:%20_blank|”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][vc_empty_space][\/vc_column_inner][\/vc_row_inner]\n

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Contenu de la formation<\/h2>\n\t <\/div>

Bloc 1 : Conception et production de services en h\u00f4tellerie restauration (appliqu\u00e9e \u00e0 l\u2019option)\u00a0<\/span>
\nBloc 2 : Mercatique des services en h\u00f4tellerie restauration\u00a0<\/span>
\nBloc 3 : Management de la production de services en h\u00f4tellerie restauration\u00a0<\/span>
\nBloc 4 : Pilotage de la production de services en h\u00f4tellerie restauration\u00a0<\/span>
\nBloc 5 : Projet d\u2019entrepreneuriat en h\u00f4tellerie restauration\u00a0<\/span><\/p><\/div><\/div>\n

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Modalit\u00e9s, m\u00e9thodes et outils p\u00e9dagogique<\/h2>\n\t <\/div>

\u2022 Formation en pr\u00e9sentiel
\n\u2022 Alternance th\u00e9orique et pratique
\n\u2022 Accompagnement et suivi individuel
\n\u2022 Intervention de professionnels<\/p><\/div><\/div>\n

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Modalit\u00e9s d'\u00e9valuation<\/h2>\n\t <\/div>

\u2022 \u00c9valuation tout au long de la formation
\n\u2022 Examen ponctuel en fin de formation<\/p><\/div><\/div>\n

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Objectifs<\/h2>\n\t <\/div>

\u2022\u00a0Organiser, piloter, animer, concevoir un syst\u00e8me de production et de distribution de biens et services\u00a0<\/span><\/p>\n

\u2022\u00a0\u00c9laborer, analyser et exploiter les donn\u00e9es du syst\u00e8me d\u2019information\u00a0<\/span><\/p>\n

\u2022\u00a0Concevoir, r\u00e9aliser et contr\u00f4ler la communication externe et la commercialisation\u00a0<\/span><\/p>\n

\u2022\u00a0Encadrer une \u00e9quipe\u00a0<\/span><\/p><\/div><\/div>[\/vc_column][vc_column width=”1\/3″]\n

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Public concern\u00e9<\/h2>\n\t <\/div>

Jeunes entre 15 et 29 ans<\/p><\/div><\/div>\n

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Pr\u00e9requis<\/h2>\n\t <\/div>

Titulaire d\u2019un baccalaur\u00e9at h\u00f4telier ou apr\u00e8s une Mise \u00e0 Niveau
\nDur\u00e9e : 2 ans<\/p><\/div><\/div>\n

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Modalit\u00e9s et d\u00e9lais d'acc\u00e8s<\/h2>\n\t <\/div>

\u2022 D\u00e9p\u00f4t du dossier d’inscription
\n\u2022 Entretien de motivation
\n\u2022 Signature du contrat d’apprentissage<\/p><\/div><\/div>\n

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Acc\u00e8s handicap<\/h2>\n\t <\/div>

<\/p>\n

Notre UFA et ses locaux sont accessibles aux
\napprentis en situation de handicap.
\nNotre personne ressource handicap est \u00e0 votre \u00e9coute pour am\u00e9nager la formation aux besoins :
\nMadame Rachel LIPS<\/strong>
\n03 20 41 56 84<\/strong>
\ncpecfa@ndpo.fr<\/strong><\/p><\/div><\/div>\n

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Rythme<\/h2>\n\t <\/div>

660h de formation (1<\/i>\u00e8re <\/i>ann\u00e9e) <\/i><\/p>\n

640h de formation (2<\/i>\u00e8me <\/i>ann\u00e9e) <\/i><\/p>\n

2 jours par semaine \u00e0 l\u2019UFA\u00a0<\/span><\/p><\/div><\/div>\n

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Co\u00fbt<\/h2>\n\t <\/div>

Les \u00e9tudes sont gratuites.
\nFormation \u00e0 partir de 11223\u20ac\/an
\nfinanc\u00e9e par les OPCO<\/p><\/div><\/div>\n

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Taux de la session 2024 - 2025<\/h2>\n\t <\/div>

\u2022 79 % Taux d’obtention du dipl\u00f4me
\n\u2022 55 % Taux de poursuite d’\u00e9tude
\n\u2022 7 % Taux d’interruption de la formation
\n\u2022 73 % Taux d’insertion professionnel \u00e0 6 mois
\n\u2022 100 % Dont taux d\u2019insertion dans l\u2019un des m\u00e9tiers vis\u00e9s par la certification<\/p><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]\n

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Poursuites d\u2019\u00e9tude et d\u00e9bouch\u00e9s <\/h2>\n\t <\/div>

<\/p>\n\n\n\n\n
Poursuites d\u2019\u00e9tude UFA<\/u><\/strong><\/td>\nPoursuites d\u2019\u00e9tude autres<\/u><\/strong><\/td>\nD\u00e9bouch\u00e9s professionnels<\/u><\/strong><\/td>\n<\/tr>\n
– CS Sommellerie<\/p>\n

– CS M\u00e9tiers du bar<\/td>\n

– Licence professionnelle dans les domaines\u00a0: H\u00f4tellerie-restauration, tourisme, \u00e9v\u00e8nementiel, management, gestion<\/p>\n

– CS Organisateur de r\u00e9ception<\/td>\n

– Assistant manager en restauration<\/p>\n

– Chef de rang<\/p>\n

– Ma\u00eetre d\u2019h\u00f4tel<\/p>\n

– Responsable de salle<\/p>\n

– Assistant d\u2019exploitation<\/p>\n

– Manager en restauration (apr\u00e8s exp\u00e9rience)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p><\/div><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

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