From production to consumption

Knowledge of the markets, of stakeholders and of the potential for development of the “Food and Wine” sector in France and abroad.

Main socio-cultural stakes in the “Food and Wine” sector Cultures and tastes, national and international traditions

World tour of cuisines, TERROIRS and grape-varieties
Regional French cuisines, the history of the terroirs and of regional products, French wines, wines and alcoholic beverages from other parts of the world, world cuisines.

Marketing and development strategy

Marketing of products
Study of consumer habits, targets, international trade techniques, fair trade, purchase of products from all over the world.

Merchandising of products

Distribution and logistics
Sales techniques, services, the different distribution channels, transport Product and company orientation strategies.

Communication and advertising

Management

Understanding and mastering the different financial aspects of a company: management and accounting, setting-up, buying, taking over or handing over a business.

Environmental regulations

Sanitary standards, sector-based commercial law, statute of food products, the right to consumption, agreements, licences, franchises, standards and quality...

Ethics, manners, deportment and decorum

Development within the enterprise of human qualities related to character and personality.
Management of multicultural teams, recruiting, human resource management.

English

Competencies specific to the sector required.

Assignments - Case studies
Studies carried out under the aegis of companies involved in the food and wine business.
Case studies (strategy, marketing, export...)

* Some courses are dispensed in English