Parcourez les Cours Hotellerie Restauration

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

The Master’s programme is a personal journey of growth focused on innovation for tourism, and it provides the students the technical and soft skills they need to launch an entrepreneurial endeavour, advance in their current organisation, or join the most important companies, and organisations managing destinations or cultural activities.

Le Cordon Bleu’s Diploma in Pâtisserie Innovation and Wellness has been designed to expand on culinary education at Le Cordon Bleu schools internationally within the pâtisserie discipline. The diploma will provide culinary education to students and professionals wishing to build knowledge and skills in advanced pâtisserie with emphasis on recipe development, transformation and evolving classical recipes. There will be a focus on how to design and create recipes which appeal to the current demands in the food sector, particularly in the markets for nutrition focused, health, allergen-free products.

If you have spent years working in culinary arts and gastronomy and you feel that it's time to raise the level of your career or you want to deepen your knowledge in culinary arts, this Master in Culinary Arts and Kitchen Management is your best choice.

This certificate program provides a holistic understanding of the origins of the hospitality industry and its evolution. It will take you on a journey of discovery through industry successes and failures, various strategies of recovery, creative models of innovation, essential analysis of global trends, and successful career planning for new generations in the global hospitality industry.

Swiss Alpine Center’s program of study in hospitality and tourism management requires that students learn to run a business from the bottom-up, learning the details of every department including the role and job description of each and every staff member. This comprehensive Swiss method of teaching which includes a balanced combination of practical courses mixed with management theory and applied business exercises, is what has earned Swiss hotel schools their reputation in the world of hospitality education. Alpine’s program also enables the student to acquire the business skills necessary to manage a hotel operation profitably, while at the same time adhering to world class hospitality standards. Besides business skills, students enrolled on the Swiss Alpine Diploma in Hotel Management acquire soft skills that are of utmost importance to the hospitality industry. These include attention to detail, flexibility, reliability, teamwork, immaculate presentation, leadership skills, innovation and above all exceptional customer service skills. Stude

This FREE 1-hour Masterclass, led by EHL Hospitality Business School, explores the leadership skills hospitality professionals will need to succeed in 2030 and beyond. Drawing on academic research and real-world industry experience, the session examines how leaders can balance innovation with human-centric leadership to navigate a rapidly evolving hospitality landscape.

This program addresses front office and rooms division procedures, from advanced reservations to check-out with Swiss quality and precision.

Why choose this course? 🤝 Professional growth: You will acquire skills that are increasingly in demand and valued in the hotel industry and beyond. 📈 Continuous innovation: You will learn how to use AI to improve processes, decisions and results, regardless of your role. ✅ Simplification: You will automate complex tasks and focus on what really makes a difference: the customer experience.

The school offers a specialized training program in cooking and gastronomy, which allow students enter the professional world by studying food and raw materials, its science and technology, meanwhile learning conservation techniques, handling, and preparation of the same, without forgetting nutritional aspects, quality control, and food safety, all with the knowledge of world cuisines and other complementary gastronomic products. But also, the student will learn aspects related to the management of catering companies and with research and innovation for the development of new culinary products. All this with the aim of integrally training future chefs and pastry chefs. The theoretical-practical training at the School is complemented by internships in national and international catering companies, which will facilitate access to the professional world of cooking with guarantees of success.

ESHS maintains a close cooperative relationship with University Pablo Olavide, one of the pioneers among the Spanish universities in the fields of investigation and technological development, with the common goal of bettering the professional qualification of the university students and professionals of the hospitality sector. That is why from ESHS and UPO we carry out the execution of postgraduate programs (Master and University extension) in management and direction of hospitality companies as well as programs of specialized training in collective management. These studies promote the investigation and innovation of the tourism and hospitality sector, especially in those areas of interest for the sector such as expansion and strategic development, nutrition, cuisine, or new gastronomic trends. This program will allow the students to develop skills already acquired in other fields, complement them with new abilities and lead them to their practical application in the touristic fields everywhere in the world. It will also promote their business designing skills which will allow them to innovate, investigate, solve problems, and develop new products and services. These internships with partner companies will allow the students to strengthen their skills easing their introduction to the working world.

Watch this exclusive roundtable discussion on "Skills Needed in the Hospitality Sector" as part of the MCEU Project! ✅ Discover the top in-demand skills hospitality professionals need for the present and future ✅ Understand how employers and educators can respond to growing skills gaps ✅ Grasp what’s driving change in the sector—from sustainability to digital innovation ✅ Explore how training strategies and micro-credentials are reshaping the talent pipeline

A synchronised study-apprenticeship rotation enable the students to expand their horizons beyond the classrooms, maximising their employability and preparedness for careers as global chefs and F&B professionals upon graduation.

This course will provide learners with a fundamental understanding of the characteristics and marketing strategies related to two key global industries, sports and entertainment. The growth in both industries have been fueled by their ability to innovate via CCCI, i.e. cross-country and cross-industry expansion. There will be a graded quiz that will consists of 10 questions during the first two weeks (together worth 50% of the grade) and a final quiz that contains 20 questions (worth 50% of the grade) in the third week.