Encuentra Cursos en Hostelería & Turismo

The Swiss Alpine Diploma in Events and Conventions Management programme is delivered in an actual hotel and hospitality campus, in order to offer students' opportunities to see service related practices taking place. Equal emphasis is given to acquiring knowledge on the operation and management of different departments and to applying it in a real business environment. In order to achieve this, students of the Events and Conventions Management programme, participate in various conferences, exhibitions and special events that happen in Athens. First year students study about MICE (meetings, incentives, conferencing, exhibitions) operations such as customer service, food and beverage service, event set up and organization, venue selection, budgeting, accounting principles, and introduction to Event management. During the second year the students become more involved in the managerial aspects of Event and Convention operations and the hospitality industry in general. This involves the event management process, contracts and negotiations, vendor relations, financial accounting, human resources, organizational behavior, and Events and Conventions marketing studies. In this way, students will get the necessary knowledge and ambition to participate in an actual industry practice placement during the summers. Events & Conventions Management Content The Events and Conventions Management curriculum has been devised in collaboration with City Unity College Hospitality Department's Industry Advisory Board, which provides advice and valuable insights on the necessary skills and knowledge that future professionals and leaders in this industry should possess. The exact breakdown of modules is as follows:

Il Master ALMA AIS è il corso di alta formazione in Comunicazione, Gestione & Marketing del vino che completa il bagaglio di conoscenze del Sommelier con una preparazione specifica dedicata. Tecniche di marketing e di vendita, degustazioni e uscite didattiche: il programma del master si rivolge a sommelier già qualificati che sono alla ricerca di un percorso di specializzazione sul vino. Il piano didattico è infatti pensato per chi lavora, ma vuole tenersi sempre aggiornato.

This program aims to acquire students with professional, legal, economic and fundamental linguistic knowledge for their field, as well as learn managerial techniques and team-leading skills. Our curriculum also allows students to tackle concrete and operational professional realities throughout the programme.Upon graduation, students will be awarded Vatel Bachelor’s Degree in International Hotel Management and Advanced Diploma in Hospitality and Tourism Management by SDH Institute

How to handle staff and understand their performance The legal side of various policies and health and safety Communication How to deal with customers and individuals The financial side of things Office layouts The art of delegation Social media How to handle meetings, including chairing them

This Professional Reception Management Training will help you obtain the basic office skills necessary to perform professionally and efficiently the daily tasks required of a receptionist. As you progress through each lesson you will learn how to become a skilled receptionist in today’s technology-based offices. Our online courses offer you the opportunity to study 24/7 wherever you are in the world. These intensive on line courses are open to anyone with an interest in the topic and give you access to world-class learning led by IAP. What are the requirements? You must be 16 or overYou should have a basic understanding of English and basic IT knowledgeYou will need a computer or tablet with internet connection (or access to one) What skills will I gain? Learn to produce standard documentsGain excellent customer service and communication skillsGain knowledge of receptionist and telephone handling skillsLearn to use essential Microsoft Office programs and get to grips with social media handlingMaster data management and record keepingGain extensive knowledge of arranging travel and accomodationGain excellent management and customer handling skills What is the target audience? This course would be an excellent choice if you have some reception experience and hope to progress in your career. But, it would also be suitable for those with no experience in reception, like job seekers or school leavers. Reception is a good way to get your foot in the door of your chosen industry. How will I be assessed? At the end of the course learners will take an online multiple choice question assessment test. This online multiple choice question test is marked automatically so you will receive an instant grade and know whether you have passed the course.Those who successfully pass this course will be awarded a free e-certificate, and only need to pay £19 for your printed certificate. What Certification am I going to receive? If you pass the exam successfully then you will be awarded a Professional Reception Management Training Certificate. What careers can I get? With this qualification, you could become any of the following: Telephone InterviewerReceptionistFront Desk Operator

Organizational performance stems from a clear understanding of the overall business objectives, strategies, and processes. The foundation of every hospitality operation lies on the shoulders of the employees’ comprehension of their own roles and responsibilities, as well as how they collaborate with each other. Trust, communication, and mutual respect are key characteristics that not only build strong teams, but strengthen the overall organizational capacity. In this course, you will develop a profound understanding of what constitutes a high performing team and fundamental knowledge guiding effective collaborations throughout the entire organization. ✅ HOSCO MEMBERS GET AN EXCLUSIVE 10% DISCOUNT. Use discount code EHL-HOSCO-22 at checkout ✅

Culinary Hospitality Enterprise Project The culinary industry is among the fastest growing segments of the hospitality industry. This course will focus on on-premise culinary arts functions, and the management of large scale, special culinary events. The course will follow contemporary issues and current trends affecting the culinary arts industry. Human Resources management This unit requires developing a critical and creative approach to the analysis and application of human resource practices in Swiss hospitality organisations, by encouraging examination and questioning of traditions and the nature of perceived constraints and by expanding thought to broader social, political, and cultural contexts Culinary Events The module equips learners with management skills in terms of training, leadership, managing teams, being role models as well as following hygiene protocols and acknowledged behavioural regulations and implementation of the self-service operation. Moreover, they take responsibility to respect standards and quality of service with the Certificate, Diploma and Postgraduate students Introduction to Marketing This unit introduces learners to the concept of marketing, the marketing process and the importance of marketing to tourism and hospitality organisations. Learners will explore the marketing principles of understanding the customer, ensuring that products and services meet with customer needs and how marketing can influence customer behaviour. They will have the chance to research the marketing strategies of a variety of hospitality operations. They will investigate the basic principles of marketing through an understanding of marketing objectives, marketing mix, market segmentation and marketing communications. Learners will identify the constraints affect marketing for hospitality organisations. Culinary Arts Concept Development - Theory Students require to obtain the skills and knowledge needed for understanding gastronomic principles for enabling them to develop products, and services in the industry, while comprehending the need for costing & pricing of these products. In a gastronomical operations environment, it is an expectation from the industrial standards that new entrants can understand and elaborate about the techniques and quality management expertise that is expected beginning from a supervisory level role. Therefore, through this module, students shall receive the knowledge that is involved behind the effective operation of a culinary environment. Culinary Arts Concept development - Practical Besides creating menus and implementing yield management practices in a gastronomically operational environment, the industry has an expectation of being able to carry our service and production tasks not by just the chef, but also having the ability to delegate roles on a day-to-day basis for running an efficient and well driven kitchen. Therefore, through gaining an understanding of the modern culinary trends and methods, which will tie-in with the Culinary Arts Concept Development - Theory & Culinary Events modules, students will learn and gain an in-depth understanding of operating most effectively in a gastronomically operational environment. German Language This unit will provide an intensive set of grammar and vocabulary practices along with numerous tasks to enhance listening, reading, speaking and writing abilities. The main focus, however, will be put on speaking and writing (grammar, vocabulary). These skills are essentials for the industry students will be working in. In other words, the emphasis within this unit is on communication within the business environment in which students are likely to find themselves when on placement in industry in Switzerland. A good command of the German language is also very beneficial for students who wish to secure placements that have higher levels of face-to-face customer contact.

Improve your writing skills. Write effective emails including great subject lines, greetings, and closings. You’ll be more confident as you communicate for business, send messages, expand your network, and search for jobs in English.

Discover the art of Pâtisserie. Courses range from specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.

What you will learn: Prepare food and beverage for service Welcome and advise customers Take and process orders Serve food and drinks Clear food and drinks Complete end of shift duties

Based on the research and expertise of John Hausknecht, Ph.D., you will evaluate the possibility of working with or without a system, identify the properties and benefits of different systems, and explore different approaches to performance management. Steps to mitigate risk will be outlined, common rating and feedback errors will be examined, and support in delivering feedback will be provided using tools such as a Communication Plan. With the completion of an action plan at the end of the course, you will be ready to apply what you learn to your own organization.

Transform your organization into a diverse and inclusive place to work where everyone can thrive by adopting a modern and comprehensive approach to D&I. As a Diversity and Inclusion Specialist, you are a master in inclusive communication, understanding intercultural differences, and driving culture change through powerful diversity and inclusion initiatives.

Learn about information and communication technologies [ICTs] and innovations in the hotel and tourism industries.

By graduating with a bachelor’s degree in Food and Beverage (F&B) Management studies, graduates will be able to: Recognize and interpret the different trends, challenges, and scenarios in the hospitality and tourism industries. Explain the foundation and conceptual framework of hospitality businesses, from operational to managerial perspectives. Explain the role and impacts of businesses in the development of environmental, social, and financial sustainability. Develop critical thinking skills through a foundation of broad and varied academic fields of study. Demonstrate the ability to make decisions, solve problems and think critically in hospitality business-related scenarios. Negotiate and discuss hospitality business-related issues with confidence and ease. Demonstrate effective management and operational techniques in hospitality operations (hotel, F&B, events, etc.). Apply effective verbal and nonverbal communication to ensure delivering the right impression and impact when dealing with clients and colleagues.