Free Practice Questions for BTS MHR

The Brevet de Technicien Supérieur Management en Hôtellerie et Restauration (BTS MHR) is a French national higher education diploma at Level 5 of the RNCP and the European Qualifications Framework (Bac+2, 120 ECTS). Certified by the Ministry of Higher Education and Research, it trains operational managers, supervisors, head chefs, restaurant directors, and front office managers across the hotel and catering sectors.

After a common core curriculum in Year 1 covering all hospitality operational facets, students specialize in Year 2 into one of three paths: Option A (Management d'unité de restauration) focusing on dining room service, sommelerie, bar, and restaurant operations; Option B (Management d'unité de production culinaire) focusing on culinary kitchen management, culinary arts, recipe engineering, and kitchen design; and Option C (Management d'unité d'hébergement) focusing on front desk, housekeeping management, revenue management, and accommodation sales.

Each of the three options has its own règlement d'examen totalling 35 coefficients: E1 Culture générale et expression (coef 2, written 4 h), E2 two modern foreign languages (E21 coef 2 and E22 coef 2, each 2 h written plus a 30 min oral), E3 Management, pilotage et entrepreneuriat en hôtellerie restauration (E31 written 3 h coef 5, E32 entrepreneurship project coef 3, E33 written 2 h coef 3), E4 Mercatique des services (coef 3, 30 min oral), and the flagship E5 Conception et production de services in the chosen option (coef 15, a 2 h written paper plus a 6 h practical assessment). Enrolled students are evaluated partly through CCF (contrôle en cours de formation), whereas external and private candidates sit terminal written, practical, and oral papers.

10/20 overall weighted average across all units. There is no eliminatory minimum score on individual subjects, provided the global weighted average reaches at least 10/20. Units where a candidate obtains 10/20 or higher can be retained (bénéfice de notes) for up to five consecutive years if retaking the exam.

No examination registration fee is published by the académies; registration is made through the national Cyclades portal. Tuition and training costs are separate. Individual and apprentice candidates register directly online between October and November.

The curriculum mandates 16 to 20 weeks of professional internship (stage en entreprise). For school-based candidates, this typically includes a continuous 16-week immersion at the end of the first year, providing real-world operational and managerial experience in commercial hotels or gastronomic restaurants, frequently completed abroad to fulfill bilingual language requirements.

Candidates must master hospitality metrics including RevPAR (Revenue Per Available Room), ADR (Average Daily Rate), Occupancy Rate (OR), TrevPAR, Food Cost and Beverage Cost percentages, Prime Cost, Multiplier Coefficients (coefficient multiplicateur), and the four Omnès pricing principles (price spread, price dispersion, demand-to-supply ratio, and promotional alignment).

The official national examination administered by French académies is conducted entirely in French, with modern foreign languages evaluated separately. This OpenExamPrep bank is an English-language multiple-choice study adaptation designed to help English-speaking and international students master the technical concepts, terminology, and quantitative formulas of the French curriculum.

Employment in French hotels and restaurants is governed by the Convention Collective Nationale des Hôtels, Cafés, Restaurants (CCN HCR). It establishes specific regulations on working hours (standard 39-hour workweek with statutory overtime compensation), minimum daily rest of 11 consecutive hours, weekly rest schedules, seasonal employment rules, and extra contracts (CDD d'usage constant).