The Groupe Flo hands the keys of the famous Parisian brasserie, Bofinger, over to the students at Institut Paul Bocuse (France)
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The Groupe Flo hands the keys of the famous Parisian brasserie, Bofinger, over to the students at Institut Paul Bocuse (France)
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Category: Europe - France - Gourmet restaurants -
Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2011-12-08
Proof of total and complete trust, Dominique Giraudier, the general manager of the Groupe Flo, handed the keys of the Bofinger over to the 51 undergraduate students in International Hotel and Restaurant Management at Institut Paul Bocuse. The objective: ensure the entire service on Monday 14 November for 700 meals at the brasserie as true restaurant professionals. The next day, in the framework of the Institut Paul Bocuse Human Resources Committee, the students were welcomed at the Pavillon Gabriel by Franck Jeantet, President of the Potel & Chabot group, to speak about their vision of proximity management.
Initiated by the Institut Paul Bocuse Human Resources Committee, third-year students from the International Hotel and Restaurant Management program took control of the famous Bofinger. Thus becoming an extraordinary application restaurant, they ensured the smooth running of the establishment for the entire day under the clientele’s benevolent attitude and the brasserie team’s watchful eye. A true mark of trust from the Groupe Flo and Institut Paul Bocuse for its students.
They brilliantly met the challenge by applying their know-how and managerial competence acquired throughout their education. Each position filled sought to highlight their professionalism enabling them to ensure the service for 700 meals that day.
Adaptability is also a strong value to be noted: these future hotel and restaurant managers are not destined to work in the kitchen. Nevertheless, 13 of them accepted this dual challenge by accompanying the brasserie’s team behind the stoves.
To conclude this mission with a period of reflection, the Human Resources Committee brought the 51 students together at the Pavillon Gabriel to meet with company directors and HR managers (Potel & Chabot, Groupe Flo, Labeille Conseil...). The aim of the Institut Paul Bocuse Human Resources Committee is to put forward strategic reflections and issues linked to the management of teams. The students were thus invited to articulate their ideal vision of the proximity manager, by taking into account their return on experience gained during the Bofinger challenge.
This challenge is part of the unique teaching dynamics based on the application of values such as respect, generosity, ethics, high standards and exemplary conduct. And the sharing of French know-how and behavior illustrated through the work “L’art de recevoir à la française” (édition Flammarion, November 2011).
About Institut Paul Bocuse:
The Institut is recognized internationally and is currently home to 420 students from 34 different nationalities; More than a hotel and culinary arts school; the Institut instills the values that will accompany these young professionals throughout their lives. Institut Paul Bocuse offers curricula in undergraduate’s degrees and Master’s Degree in International Hotel & Foodservice Management in partnership with the IAE at Lyon University Jean Moulin and Haaga-Helia – Finland.
In the framework of its Food & Hospitality Research Center, Institut Paul Bocuse also welcomes PhD students in order to study the practices, behaviors and values of these professions.
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