LICENCE Tourisme | parcours Tourism, Hospitality and Food Studies (THFS)

This Bachelor’s programme is available in the framework of both initial and continuing training on the Toulouse campus.
The Bachelor’s degree in Tourism, Hospitality and Food Studies (THFS) is taught exclusively in English on the Toulouse campus.

The objective of this programme is to offer foreign students a discovery or a knowledge enhancement training linked to the three areas of expertise of ISTHIA: Tourism, Hospitality and Catering, and a social and cultural approach to Food Studies.

In Tourism, students learn how to apply general and technical skills of management in leisure, transportation and accommodation. This Bachelor’s also tackles communication and promotion in public tourism authorities. The syllabus linked to sustainable development allows them to apprehend the problematics of local and international development.

In the field of Hospitality and Catering, the students will learn about the realities and operational problematics of hotel and catering businesses.

This training deals with corporate catering and engineering in order to familiarize the students with the needs and careers of this industry, but also with the operational problematics of corporate catering, at a local and international level.

In the field of Food Studies, students learn how to analyze the political, economic and social dynamics that structure food habits in a given country, region, or territory. They are also trained to know the different food sectors, as well as the consumers’ profiles and needs according to their sociological and cultural characteristics.
After their graduation, students may seek entry into the professional world or continue in the Master’s degree.

Pour le tourisme, les étudiants savent mobiliser les connaissances générales et techniques du management des entreprises des secteurs du tourisme, des loisirs, du transport et de l’hébergement mais aussi en matière de communication et promotion dans les instances publiques du tourisme. Les contenus relatifs au développement durable leurs permettent de saisir les problématiques de développement territorial, local et international.

Dans le champ de l’hôtellerie-restauration, les étudiants sont familiarisés aux réalités et problématiques opérationnelles d'entreprises de l'hôtellerie et de la restauration commerciale.

Dans le domaine de l’alimentation, les étudiants sont capables de repérer les dynamiques politiques, économiques et sociales qui structurent l’alimentation dans un pays, une région. Ils sont aussi capables d’appréhender les filières alimentaires ainsi que les logiques et profils de consommateurs en fonction de leurs caractéristiques sociologiques et socio-économiques notamment.

Fiche descriptive de la Licence THFS