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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.

Digital marketing is fast becoming the primary means for hospitality and related service firms to reach, engage, and transact with consumers across their multiple devices. Consumer planning, shopping, experience, and sharing through digital media is quickly changing how marketing is done, as well as how marketing effectiveness is measured. Owners and managers must be able to make effective, data-driven, analytical, and integrated decisions related to digital marketing using the right metrics and reports. These decision support tools may be generated internally and/or by vendors, like digital or social media marketing agencies. Managers must be able to understand, evaluate, and communicate recommendations in line with the firm's overall business and marketing strategies. This course provides managers with the insight and tools to do the job. This course provides managers with the insight and tools to do the job.

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.

Through this course, you will start by addressing the two “big questions” of accounting: “What do I have?” and “How did I do over time?” You will see how the two key financial statements – the balance sheet and the income statement - are designed to answer these questions and then move on to consider how individual transactions aggregate to make up these financial statements. After developing a broad understanding of accounting and financial statements, you will begin to develop a more nuanced understanding of individual components of doing business, such as making a sale or building inventory. By considering many of the more common actions of a company, you will build your understanding of accounting, and explore these concepts by applying them across various types of transactions. Once you understand these individual concepts better, you will be ready to return to the overall financial statements and use them as informational tools, including building ratios. You can do this course standalone or to qualify for the residential component of the Finance for Strategic Decision-Making Executive Education program. For more information, see the FAQ below.

Offered by University of California, Davis Research Techniques + Data = Marketing Superhero. Deliver valuable customer insights for your business.

Leaders in business and non-profit organizations increasingly work across national borders and in multi-cultural environments. You may work regularly with customers or suppliers abroad, or be part of a globally dispersed cross-functional team, or an expatriate manager on an international assignment. You may be a member of a global online community, or a development aid worker collaborating with an international network of partner organizations. In all of these contexts, your effectiveness as a leader depends on how well you understand and are able to manage individual and collective behaviors in an intercultural context.

Developing a system for ensuring safe food handling practices is essential for any business that stores, prepares, displays, serves and/or disposes of food. This course will help you understand: Construction and requirements of a food safety program Food safety legislation and food standards How to implement HACCP procedures Methods for identifying, minimising and controlling food safety hazards Monitoring, evaluation and reporting requirements

With ABA English, you'll learn English the natural way, i.e., in the same way you learnt your own language. To do this, we've come up with us unique method based on videos and live classes. You can start from zero and reach the highest level (Business). Without a doubt, having a good command of English is an essential skill when you have a customer-oriented job; as it will allow you to communicate with people from all over the world.

Uncover the secrets of thinking like an entrepreneur to create value for stakeholders and society across a variety of business settings.

The term Hospitality Management is most commonly associated with Hotels but also includes careers in entertainment venues, restaurants, bars and casual-dining, event management and contract catering. This four year course is designed to equip graduates with a broad range of business skills combined with a thorough knowledge of the hospitality environment.

At the conclusion of the course, students will be able to: Interpret practical, theoretical and personal skills required for senior management roles within a variety of international culinary arts organisations. Synthesise strategic, organisational and marketing processes of a commercial hospitality enterprise within the context of the global nature of the business.

The Hospitality Trainers and Associates (HTA) School of Culinary Art, an Internationally Accredited Chef School, run under the leadership of Stephen Billingham, former President of the South African Chefs Association, is one of South Africa’s leading Chef Training Providers specialising in modular, outcomes based training and development. Registered through an internationally recognised awarding body, City and Guilds, as well as South Africa’s Quality Council For Trades & Occupations. HTA has been training Chefs in partnership with the South African food & beverage and hospitality industries since 1996, producing many of the country’s most talented Chefs. HTA was established in 1995 to provide Culinary students, from school leavers to corporates, with a fundamental grounding in all disciplines relating to the production of top quality cuisine and the ability to manage a kitchen. This award winning school offers unparalleled opportunities to acquire both theoretical knowledge and carefully monitored practical training in their state-of-the-art facilities. HTA School of Culinary Art is one of four Progressive Chef Training divisions of HTA group of Companies, the other three divisions of HTA predominantly focus on Chef Training Programmes for employed persons currently working in the Hospitality industry. These Programmes are offered to Up-Skill and Certify hundreds of Cooks, Chefs and Caterers each year across all levels and Sectors in the Industry. This valuable side of our business, working with and having industry Chefs is a reservoir of knowledge and experience, which is passed on to all full time students through our Programmes. HTA School of Culinary Art is committed to providing training that remains at the forefront of global culinary trends. With established relationships with top hotels, restaurants and catering companies in Gauteng, students have the opportunity for practical application of their theoretical knowledge and ensuring that practical elements of the course are completed with reputable Chefs in a carefully structured, planned and moderated way. Each student also receives membership to the South African Chefs Association, with the objective of further enhancing the students’ professional approach. This allows each student access to regional and national competitions, food festivals, chef conferences and networking opportunities with professionals in the industry.

A comprehensive foundation in hospitality business management for professionals Our PDD features bespoke academic content, a hospitality-focused field trip plus a 6-month professional internship. This program also provides the perfect springboard to our flagship MBA program.

The Le Cordon Bleu Certificat de Chef de Partie in Cuisine (SIT40521 Certificate IV in Kitchen Management) comes in after students have completed SIT30821 Certificate III in Commercial Cookery to further their advanced culinary studies after returning from a 6-month Work Integrated Learning Placement.