MBA: What is it about?
This MBA is about making the students become acquainted with the field, generating expectations for the creation of future professionals. The objective is to prepare them not only in everything that is related to gastronomy, but also prepare them for communications management, production, sales and exportation.
It is considered a deluxe MBA offered to 800 prestigious students related to professionals of the highest level.
Courses and applicants
The courses are given from September to July, Monday to Thursday, from 18:30 pm to 21:30 am and Saturday morning. This schedule allows the student to adapt it with his/her professional life, allowing to develop it without overlooking it, while he/she takes the MBA.
At the beginning of the year, conferences are organized to help create bonds between students. Also, regular meetings with people from the luxury world of food and wine are held. Visits to prestigious companies are organized, as well as exhibits or anything that motivates the students in their careers; they will have a guide throughout the career, who will help them with their organization.
Both French and foreign students must have 4 or 5 years of superior studies in any gastronomic, agricultural, oenologic, hotel and catering or restaurants, related fields or businesses. In order to be admited, written and oral tests of general knowledge and English must be taken. In addition, an interview with professionals of the luxury gastronomy will be held.
The program consists of:
- Consumption production: Knowledge of the French and international market. Culture and tastes, national and international traditions. French regional cuisine, history of its regions and regional products, French wines, alcoholic and non-alcoholic beverages from other countries. World cuisine.
- Marketing and development strategies: study of consumer habits, targets, international business techniques, fair trade, products acquisition.
- Products merchandising. Distribution and logistics, sales techniques, service, strategies orientation. Comunication and advertisement.
- Management: differences of the company’s financial aspects, management and accounting, purchasing.
- Regulations: sanitary standard, commercial laws, food products laws, licenses, quality.
- Ethics, protocol and English. Allocations, study of cases.
More information at the Institut Supérieur de Marketing du Goût.
http://www.supdegout.com/