Encuentra Cursos en Hostelería & Turismo

In today’s competitive marketplace, a clearly defined brand is critical to your ability to attract and retain the consumers, customers, and guests you need to succeed. This short-form course will help to set a foundation for purposeful growth. You will develop a thoughtful brand approach—exploring what branding is and what it isn’t. You will identify the DNA / soul of your brand while you explore how best to test and live it. You will gain an understanding of how to harness consumer insights—and you will activate your brand in order to deliver its promise. Participants will learn from an expert in the field and will work through a series of targeted activities. You'll have the opportunity to learn from and share ideas with one another, with support from a course navigator whose expertise is in mentoring start-ups at all levels of engagement. Click on "Watch Video" below to hear more about the course from lead faculty, Steven Goldstein.

Introduction to Food Photography Meet Nelly Le Comte, your instructor. In this lesson, Nelly introduces you to camera basics, lighting sources and angles to effectively manipulate light, and editing techniques for food photography. Composition and Styling Photograph composition and styling involves storytelling and setting the scene with props and backdrops. We will also learn about the rule of thirds and how to use negative space. Workflow and Efficiency Planning the shoot, using inspiration and mood boards to build a scene is an important part of taking that perfect picture. We will also discuss tips for working with clients as well as techniques to photograph for graphic design. Cataloging and Enhancing Images We will introduce cataloguing, how to choose and enhance the best image for ultimate results using specialised photographic software. Style and Trends Here we will explore photographic styles and trends including: light, high-key photography; dark, moody, low-key photography; rustic, country style photography; modern, clean photography; and art in food photography. Hard Light Photography Learn the options for taking photographs in artificial light: when and how to use studio lights, and play with hard light and shadow to create artistic food images. Bringing Images to Life Learn techniques specifically for food photography that bring images to life, using specialised software (Photoshop or similar). Artificial Light Use artificial lights from flash strobes to video lights to capture food images for specific purpose. Capture Steam and Smoke Learn advanced food styling techniques to create long-lasting steam and smoke and how to capture these effects on your camera. Capture the Splash Learn how to find the exact moment to press your camera shutter to capture the beverage 'splash', from cocktails to milk to yoghurt.

The Principles of Food Safety in Catering (Micro-credential) is divided into five topics: 1. Introduction to Food Safety in Catering 2. Workplace Hygiene 3. Food Safety in receiving and food storage 4. Food Hygiene 5. Implementing HACCP

In this certificate program, you will learn the characteristics of a healthy diet for healthy living; Understand the functioning of our digestive system and the factors that have a higher impact on our daily consumption.

In this program, you’ll learn key concepts, strategies, and practical skills necessary for managing and operating a thriving food and beverage business, integrating it into the hospitality environment and generating incremental returns.

This course covers the most relevant aspect of a successful hospitality business, designing guest service experience.

This course is designed to introduce participants to the varieties, contexts and issues of food writing and, to develop food writing skills in a range of styles and approaches. A range of writing techniques and forms will be critically examined with a view to enhancing practice. Emphasis will also be placed on the practice of writing for publication.

This course aims to develop those who wish to be more effective in their role as a social, economic and technological change agent. It is designed for those who wish to understand, support, finance or facilitate the creation and growth of new food ventures that are based upon innovative ideas which significantly change the status quo. Analyse and understand how entrepreneurs influence and alter the market dynamics of the world we live in.

In recent years, the craft beer industry has rapidly expanded, and the number of breweries worldwide has skyrocketed. For bar and restaurant operators, this means customers now expect different beer choices than they’ve traditionally been given. For customers, enthusiasts, and home hobbyists, it means a broader selection of ingredients to brew beer and expansive flavor profiles to taste and explore.

Create an income statement that records the information that is critical to your specific type of restaurant Interpret your data, identify trends, and catch issues that can have a positive or negative impact on your operation Analyze your financial and performance information to identify, implement, and evaluate improvement solutions React to the advantages and disadvantages of a restaurant reservation system Analyze and identify the factors that will help you improve occupancy rates and control meal duration Develop the skills you’ll need to determine each stage of the customer’s dining experience Apply strategies to accommodate arrival patterns and manage occupancy and meal duration Provide guidance on how to implement strategies that will be most profitable Use variable-pricing approaches to develop recommendations for improving revenue

In this certificate program, you’ll learn key concepts, strategies, and practical skills necessary for managing, owning, and operating a successful restaurant, bar, or other food and beverage business.

The Online format of Rome Business School’s Master in Food and Beverage Management offers general managerial training combined with production chain-specific competencies, to produce specialist professional managers, capable of dealing with the challenges of the food and beverage industry in an international and multicultural context. It starts with a wide overview of the broader management world and then proceeds to analyze all the specific subjects and aspects of Food and Beverage Development and Management, as well as providing an in-depth insight into innovative and responsible leadership, its trends and best practices, as well as how they can be effectively applied to the Gastronomic Industry.

Revenue management is cross-functional and cross-disciplinary. The courses provide the skills you need to maximize revenue in today’s complex global market. Take a strategic approach that enables your team to push the levers that drive profits and performance.