Master Management Sectoriel — Restauration

Restaurant and Food Service Management is a specialization within sector-based management that focuses on the operation and leadership of restaurants and food service businesses. This track, part of the Master Management Sectoriel at Université d'Angers in Angers, France, sits within a broader field that applies general management principles to the specific conditions of a given industry. Coursework in this area typically covers restaurant operations, menu and cost management, service quality, marketing for food service businesses, and the human resources issues specific to running a restaurant or catering operation. Students study how food service businesses manage supply chains for perishable goods, control costs while maintaining quality, and build customer loyalty in a competitive sector. This field connects to career paths including restaurant management, food service operations roles within hospitality groups, catering and event food management, and consulting work serving the restaurant industry. Students typically build skills in cost control, operations planning, and customer service management, alongside general management competencies such as marketing and team leadership. The program runs for two years and is scheduled to begin in September. Instruction is delivered in French, so applicants should be prepared to study management material in that language. Yearly tuition is 250 EUR, consistent with tuition at French public universities. Entry typically assumes an undergraduate background in management, business, or hospitality studies, since the program builds on general business training before specializing in the operational and strategic questions specific to restaurant and food service management.