Preparing the next generations to flourish

A hospitality school is an institution specialized in training for careers in hospitality, catering, and tourism. It prepares students for both technical roles (cooking, service, reception, etc.) and management positions (hotel management, restaurant management, tourism marketing, etc.).

A hospitality school teaches both operational skills and management competencies to work in hotels, restaurants, and tourism, often with a strong international focus.

Studying hospitality management does not limit you to working in the hotel, restaurant, and tourism industries. It is a comprehensive education that opens up many career opportunities in fields such as luxury and personal services. It prepares you to become a manager or executive, build an international career, and develop strong interpersonal skills. It also offers a wide range of career paths.

Even today, working in the hotel, restaurant, or tourism industries offers excellent career prospects.

Industry facts:

• Over €440 billion in turnover in Europe
• 1 in 10 jobs worldwide
• Over 2 million businesses in Europe
• Over 1 million job vacancies in Europe

Studying hospitality management teaches students to lead teams and manage establishments in a dynamic, international sector full of opportunities, with the possibility of working worldwide.

Choosing a school is a major decision as it directly impacts your future career. Important factors:

• School recognition: official accreditations (RNCP in France), reputation in the hospitality sector, international rankings (QS)
• Type of program: technical (cooking, pastry, service, reception) vs. management (finance, HR, marketing, operations)
• Internships and apprenticeship opportunities: professional experience, partner network, paid internships
• International exposure: number of campuses abroad, exchange programs, language opportunities, student diversity
• Career prospects and alumni network: employment rate, alumni network, access to positions in luxury hotels, restaurants, tourism, events, or consulting
• Practical considerations: location, tuition fees, student life, academic support

Summary: Evaluate school recognition and prestige, program specialization (technical vs. management), quality of internships and network, international opportunities, and value for money.

Vocational Programs

• Objective: Learn operational skills for hospitality and catering
• Content: Cooking, pastry, service, bar, reception, housekeeping, operational management
• Campus in France: Lyon-Marcy l’étoile (100% apprenticeship)

Management Programs

• Objective: Train future operational managers and leaders in hospitality and tourism
• Content: Team management and leadership, financial management, hotel marketing, strategy and digital, HR, law and economics applied to hospitality
• Campus in France: Full-time or apprenticeship programs in Bordeaux, Lyon, Nantes, Nîmes, Paris, La Réunion, Martinique, Mayotte

Summary:

• Technical programs = learning to “do”
• Management programs = learning to “lead”

The required age and level of education depend on the type of program offered (Undergraduate, Postgraduate). 

Vocational programs 
cooking, service, pastry : from 15–16 years old (after 9^th grade - 3^e in France)

Hospitality management programs
Undergraduate program: typically 17–20 years old 
Postgraduate program: around 21–23 years old depending on the academic and professional path.

Vatel School was founded in 1981 by Jocelyne and Alain Sebban, with the ambition of training future managers in international hospitality while promoting the French art of hospitality. Since then, the group has grown significantly, particularly internationally.

Since 2023, the Vatel Group has been led by their daughter, Karine Sebban-Benzazon.

François Vatel (1631–1671) was a maître d’hôtel who served Nicolas Fouquet and later the Prince of Condé under King Louis XIV. He became renowned for orchestrating lavish banquets that were true masterpieces of the art of hospitality.

Famous anecdote:
In 1671, Vatel organized a grand reception for the Prince of Condé in honor of Louis XIV. Everything went well until the second day when the fish delivery was delayed. Believing he had failed and fearing dishonor, Vatel took his own life—ironically, the fish arrived shortly after his death.

Vatel represents excellence in service, refinement, and the French art of hospitality. Its name has become a benchmark in the history of hospitality and gastronomy.

By choosing this name, the VATEL School pays tribute to a tradition of elegance and high standards in savoir-faire, inspired by François Vatel, the legendary 17th-century maître d’hôtel who became a symbol of the French art of hospitality.

Yes. Students wear uniforms adapted to activities: a formal dress code for theoretical classes and professional attire for practical activities (cooking, service, reception, etc.). It reflects elegance, discipline, and prepares students for hospitality standards.

Both:

• Theoretical classes: formal dress code (suit or blazer, shirt, tie/scarf) for elegance and discipline
• Practical classes: professional attire adapted to the activity (cooking, service, reception, housekeeping) to meet industry standards