Parcourez les Cours Hotellerie Restauration

In this course we will go through the entire process together up to the final evaluation of the results achieved. We will accompany you to the knowledge of a management control system that can be tailor-made for each hotel by explaining a method for sorting and interpreting the numbers and enabling management to make the right decisions.

If you want a thriving career planning events in a variety of industries, corporate event planning could be the right path for you. Enroll today and take the first step towards a successful future—one where you are excited to go to work. Plus, when you enroll with QC you are never alone. We are here to support you every step of the way to help you reach your career goals faster.

Safety at Work Food Safety in Catering Prepare Food for Cold Presentation Healthier Foods & Special Diets Prepare, Cook and Finish Stocks, Soups & Sauces Prepare, Cook and Finish Fish & Shellfish Prepare, Cook and Finish Meat, Poultry & Offal Prepare, Cook and Finish Vegetables, Fruits & Pulses Prepare, Cook and Finish Rice, Grain, Farinaceous Products & Egg Dishes Prepare, Cook and Finish Bakery Products Prepare, Cook and Finish Hot & Cold Desserts and Puddings Catering Operations, Costs and Menu Planning

The following 16 modules are covered in the course content. Food Safety in Catering Safety at Work Introduction to Basic Kitchen Procedures Prepare Food for Cold Presentation Sustainability for Food Service Professionals Introduction to Nutrition Prepare, Cook and Finish Stocks, Soups & Sauces Introduction to the Hospitality & Catering Industry Prepare, Cook and Finish Vegetables, Fruits & Pulses Healthy Foods & Special Diets Prepare, Cook and Finish Rice, Grain, Farinaceous Products & Egg Dishes Prepare, Cook and Finish Hot and Cold Desserts & Puddings Prepare, Cook and Finish Fish & Shellfish Catering Operations, Costs and Menu Planning Prepare, Cook and Finish Bakery Products Prepare, Cook and Finish Meat, Poultry and Offal

This comprehensive program includes: Safety at WorkFood Safety in Catering Prepare, Cook and Finish Cakes, Biscuits & Sponge Products Prepare, Cook and Finish Pastry Products Prepare, Cook and Finish Dough Products Prepare, Cook and Finish Hot Desserts & Puddings Prepare, Cook and Finish Cold Desserts Sustainability for food service professionals

Traditional formulas for success in the hospitality industry have been questioned recently through digitalization, new entrants in the industry, and the shared economy model. The main objective of this program is to equip future hospitality professionals with the capacity and innovative mindset to assess successful business models.

Brand management has become one of the most important aspects of business strategy. Brands are often a central organizing principle of successful organizations — guiding decisions and actions. Whether you’re a brand marketer, business leader, or entrepreneur, this certificate program provides an essential framework to build and manage a great brand.

The number of adults 65 and over is growing fast; it’s an exciting time for those interested in careers serving seniors. How can you be sure you’re meeting the needs of seniors and providing a superior experience?

This certificate program consists of five two-week courses. The series builds on the fundamental principles of pricing and revenue management to give you advanced tools and techniques to make strategic hotel pricing decisions, set inventory controls, and encourage demand manipulation to drive profits and overall organizational performance.

Smart hotel asset management deals are win-win situations. To create well-structured agreements, you need to understand what is motivating the property owners, operators, and lenders.

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

Marketing encompasses the various ways you communicate, differentiate, and reinforce your hospitality brand promise to potential customers. In the hospitality industry, the world of digital marketing is opening doors no one knew existed and driving customer engagement, feedback, and endorsements faster than ever.

This program provides you with in-depth training in the most critical revenue management techniques and strategies that you can apply on the job immediately.

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.