Starts: never at the same time, that depends on the week’s schedule.
Beginning of the day:
Can vary on a daily basis: EVERYTHING! Optimizing a hotel’s turnover includes multiple variables.
Works with these departments:
Contact with guests: in the framework of final negotiations.
Lunch break: always with colleagues, trying out dishes prepared by the hotel’s cafeteria staff.
Corporate spirit: young, interrelated and very Vatelien! Six Vatel alumni work at the hotel. All the departments get together at lunch and everyone is ready to help others out. At least one Friday per month, there’s a cocktail after work.
Leaves: whenever, as the hospitality industry is like a second family. You get a lot out of it, but it requires a lot of investment.
More and more human communities consider ecotourism to be a solution that promotes their way of life, and preserves their culture and biodiversity surrounding them.Read more
Martin Rousset, a Vatel Nimes student, flew to Antananarivo for Vatel Madagascar’s specialization in ecotourism management for his last MBA year.Read more
The tourism sector, one that now attracts millions of young students throughout the world, is in tune with globalizationthat is currently being overturned by inequalities and environmental threats.Read more
Vatel Rwanda started in 2016, we began to prepare the first intake for 2018, headed by Nicole Bamukunde, a Rwandese graduate of Vatel, and who has worked in startups in her country, which is totally renewing itself.Read more
This last week of November, 339 5th year students competed in English for 1st place on the podium.Read more