Inès El Baba (MSc in International Hospitality Management, 2018) – turning a lifelong passion for hospitality into a career

Why the MSc IHM at emlyon?

“I was looking for an intensive, one-year Masters, following my BSc – the MSc in International Hospitality Management at Institut Paul Bocuse & emlyon stood out from the crowd as the most serious one on the market and one with the image of excellence that I was after. I was especially drawn by the fact it was co-delivered with the highly prestigious Institut Paul Bocuse and the infrastructure that it offers to all its students as well as the industry professionals who lead the classes. Rankings also played a part in my choice, as well as the degree of international exposure I would enjoy, not least via the semester abroad in Shanghai and the availability of a 100% English Track. All my post-secondary studies had been taken in English up to that point, so the MSc provided continuity.” 

How did you settle into the program and cohort?

“The integration period began in mid-August on the Institut Paul Bocuse campus, for students without previous studies in hospitality, so for two weeks everyone had the chance to get to know one another whilst building up their knowledge of the sector, be it the service side of operations, the kitchen side of things, or specifics such as the sommelier profession. Even for those with prior experience, this was a good opportunity to re-lay certain foundations before the actual start of the MSc and get to know the rest of the cohort, helped by workshops designed precisely for the latter. Fairly quickly, an atmosphere was created on campus where you felt really plunged into the world of hospitality, in the midst of a 60-strong class of students of all kinds of nationalities. About half the class came from non-hospitality backgrounds such as business studies or political science, which made our exchanges in and outside the classroom all the more interesting.”

What was your professional project at that point?

“I had a pretty clear path mapped out for myself – I wanted to work in positions ancillary to the cut and thrust of hospitality and restaurants, so I saw myself in a more managerial-style position, with a particular eye on human resources. My heart was set on the hospitality & restaurants industry, something that I had had a keen interest in since I was young (although more on the chef/patisserie side of things back then), but I wanted to add the HR dimension to my professional project.  I strayed from this earlier on in my studies by taking a BSc in International Business, but it was during that period that I gravitated towards HR and the impact it has upon staff and the customer experience. In short, I set my sights on a more ‘background’ role but within the hospitality industry that had appealed to me for so long.”

How did the program help prepare you for the career you have forged since graduation?

“We were very quickly brought into direct contact with representatives of Lyon’s own hospitality industry (in restaurants, above all) and ditto for the time spent in Paris as part of the MSc. In actual fact, it was thanks to the rapport I struck up with the Head of HR that I met during a week-long study trip to the capital that I carried out my end-of-program internship in the hotel where she was working. The periods spent in London and Shanghai unfolded in much the same way, with plenty of company visits, direct contacts with active professionals from the hospitality industry, and working on Company Projects of direct relevance to the sector.  All of the above helped prep us for the working world and a future where we would have actual responsibilities and business contacts.” 

What were the key learnings?

“I felt I gained real insight into what hospitality is, how it differs from one specialism to another and what the points in common are. By seeing it firsthand in France, the UK and China, you also get to see different and similar practices from one country to another as well as across various types of business. The notion of ‘service’ varies but I really got to grasp what differentiates, for example, the ‘French touch’ from best practices elsewhere in the world. 

“I also believe I learned a lot about myself over the course of the MSc as well as the sector, to the extent I now consider myself a staunch defender of the hospitality industry, the French notion of service, its contribution to our country’s heritage and the unique features that make it impossible to duplicate. In China I saw a very different approach and one with its own merits as well, and I’m very glad to have had my eyes opened by these dual visions of what is ultimately the same profession and business activity.”

What have been the main steps in your career to date?

“The groundwork was laid when I returned from the semester in China. I embarked on my end-of-program internship, then worked in Paris. From thereon, in order to gain experience and of a more varied nature, I took the fairly radical decision to work in seasonal hospitality, including in Saint Tropez (where I was in charge of HR for several five-star hotels) and the mountain resort of Meribel/Courchevel. Following this three-year period, I felt I was ready for a new challenge and moved to Paris, to work for the Loulou Groupe, a French group of restaurants, where I began in recruitment in 2023 before evolving to Head of HR at the beginning of last year.  The group has restaurants not only in Paris but also Saint Tropez, Courchevel, nearby Monaco and other foreign destinations, so I get plenty of opportunities to travel and deal with other working cultures. One of the main assets of the hospitality industry that I would recommend to anyone considering a career within it is the fact it is so international, and I consider myself a happy beneficiary of that!” 

What advice would you give to someone considering a similar path?

“The studies phase can be an important part, not least as they’ll likely be among the best years of your life on a personal level as well as what you will learn in view of a potential career. If the experience is anything like mine, not only will you establish vital contacts and build up the working knowledge you’ll need, there’s also a good chance you’ll make friends for life.

“Otherwise, grasp every opportunity that comes along – apply to do extra courses if you can as they can always open doors to future career possibilities or introduce you to new ways of working.  Whilst studying for the MSc, I took on an additional project with Club Med – this created extra work for us, but you don’t pass up the chance to work on new projects, such as the ‘mystery client’ one. Some people start out a bit shy but by establishing contacts you’ll be doing yourself an enormous service for the career that lies ahead.”