As the hospitality industry enters the era of the experience economy, hospitality education finds itself facing a third major paradigm shift in order to meet the needs of today’s consumers, writes Jeffrey Catrett of the Institut Paul Bocuse in Lyon. Just as vocational technical education, suited to the needs of an artisanal cottage industry in the 19th and early 20th century gave way to management education suited to the industrialized service economy of the late 20th century, he argues that a new design-based paradigm is now needed to meet the demands of an experience economy requiring rapid innovation and creativity.
This edition of the Hotel Yearbook is made available to you by PineappleSearch.Proceed to download
Inspired by the visionary leadership of our two iconic founders –Paul Bocuse and Gérard Pélisson– Institut Paul Bocuse has developed into a renowned International School of Hospitality, Food Service and Culinary Arts Management.
Institut Paul Bocuse trains more than 1,200 students each year, representing 68 nationalities studying on 10 international campuses. From undergraduate through to doctoral level, our courses benefit from an innovative teaching approach recognised by the 2017 Worldwide Hospitality Awards and Hotel Schools of Distinction. Institut Paul Bocuse is also member of the elite Conférence des Formations d’Excellence du Tourisme (CFET).
For more than 30 years, Institut Paul Bocuse vocation has been to share our expertise and know-how internationally, supporting development projects in numerous countries upon the request of public or private institutions. We’ve built our development strategy upon an educational hub created in partnership with the best schools and universities in the world and our network of several thousand alumni located in more than 80 countries across the globe.
Our Hospitality programmes :
MSc in International Hospitality Management co-delivered by emlyon business school
Would you like to to subscribe to our newsletter and receive updates on new editions via email?