Encuentra Cursos en Hostelería & Turismo

Internationally oriented, this course brings together the academic study of tourism and the practical development of management skills to give you a balanced start to your career. It is an academic course with strong vocational relevance

The management of tourism businesses in all its forms (hotels and tourist accommodation, catering establishments, brokerage firms, consultancies) requires a professional to have a peculiar knowledge of their management. Therefore, a key factor to leverage the most skilled employment opportunities offered and demanded by the sector is the specialized training of management professionals in the tourism sector and quality with which they are provided. In this dual-degree program (private training – private degree), the School offers specialized training in Kitchen and Nutrition Management. This training is completed with a period of professional internships in many prestigious companies where the students will be able to apply all the theoretical knowledge they would have acquired before giving them a real working experience.

Instead of HR professionals, front-line managers are now being asked to assess their personnel needs in the workplace and make hiring —or firing—choices that fit those needs. Many managers have not been trained on how to decide among candidates to make the best choices to fit their team. These choices are not just about creating test questions or reading resumes, but also about managing the interpersonal communication that must occur between hirer and candidate.

This one-year conversion programme provides an opportunity for students who have successfully completed an ordinary degree (level 7 – NFQ) or honours degree (level 8 – NFQ) in a different discipline to attain an honours degree (level 8 – NFQ) equivalent in a further single year of studies. The individual modules run in conjunction with existing modules on our degree programmes. The offering of the Higher Diploma in Hospitality Management programme further develops the learners’ key skills, their strategic ability and introduces learners to the hospitality management discipline. The three-month industry placement forms an integral part of this programme.

Gain both the practical culinary skills alongside essential business management training

Meet Jim Barton, the new CEO of Santa Monica Aerospace. Jim's job won't be easy: the company's hemorrhaging cash, struggling to regain investors' trust after an accounting scandal, and striving to transform its culture to become a more global competitor.

Learn the basics of networking while you grow your social network and professional connections. Practice speaking to improve your English language skills for increased success in job hunting.

This fully online, 30-credit cohort program is designed to educate students on these trends, enable them to understand the market(s), and develop strategies for events to succeed in the highly competitive event landscape. In addition to the necessary management and leadership skills to equip them for success, the program will introduce destination and international contexts that underpin event design and delivery as well as provide the legal, analytical, and reflective leadership skills to succeed.

In today’s hotel sector an increasingly complex network of traditional and web based channels have to be managed to insure hotel success. Key questions include: how should you distribute over the web? What should you include on your brand.com website so people book through it? How can you maximise the potential of online travel agents (OTAs)? With the distribution environment both highly complex and constantly evolving, this course will give you comprehensive foundation of current industry practices to help jump start your career in this fascinating domain.

Most people are afraid of speaking in public, but effective oral communication is a key skill in business. Jeff Ansell provides simple communication tools, strategies, and tips that are easy to use and produce immediate results. He'll help you sound more confident, use body and language to better express ideas, and overcome anxiety. In the last chapter of the course, all these concepts are brought together in two real-world coaching exercises that will help you see the techniques in action.

Achieve a nationally recognized professional qualification in a significantly shorter timeframe than traditional CAP training This intensive, hands-on training program, taught in French, mixes practical skills in French pastry arts with essential business and management knowledge.

Every organization needs to plan how to communicate internally and externally in the event of a crisis. In this course, business communication expert Laura Bergells walks you through the process of preparing your organization to communicate with employees, customers, suppliers, media, and the public at large. She'll cover identifying audiences, assembling a crisis response team, crafting an initial statement, and evaluating your response once the crisis has passed.

The Associate of Occupational Studies Degree in Food and Beverage Operations program helps prepare students for a wide variety of positions within hospitality and restaurant operations. Throughout the program, students can develop their understanding of the hospitality industry from a business perspective, from entry level management through the skills necessary to successfully manage operational aspects of a successful hospitality operation.

Pricing is one of the most important but least understood marketing decisions. Learn and practice concepts, techniques, and get to grips with the latest thinking on assessing and formulating pricing strategies. Analyze how firms attempt to capture value, as well as profits, in the revenues they earn. After this course, you will be able to contribute to the process of formulating pricing strategies for your own products and services, or those of your firm. This course has an additional focus on pricing dynamics and the reaction to and by competitors, taking a highly pragmatic approach and one that is directly applicable to your day-to-day professional life. Martin Boehm - IE Professor and Dean of the Business School with over 10 years experience - will guide you through four modules. We begin with the importance of pricing and how it ultimately can affect the bottom line. Then, we move on to methods to help you decide what is the optimal price for your product; and then price discrimination - should all your products follow the same pricing strategy or should you differentiate depending on the customer segment? Finally, we look at pricing psychology and how you can manipulate customers in order to drive the highest possible price for your product.