Parcourez les Cours Hotellerie Restauration

Critical challenges facing the hospitality industry’s value creation models in the twenty-first century are increasing by the ever-changing customer expectations. Traditional approaches to market dynamics, pricing or distribution do not any longer enable companies to reach the full potential and future profit level requirements. In this context, hospitality operators need to step away from old practices and start to embrace more holistic, collaborative, customer-centric and sustainable business practices. Since value in the hospitality industry is clearly co-created by the customer and the company itself, it’s evident that company must be able to capture customers’ expectations and translate them to strategies and tactics. To be able to achieve these goals, it is essential to understand how teams can align themselves throughout the organization. While there is a focus on hotels, this course is also relevant to the other sectors of the hospitality food and beverage sector, events, rentals, etc. The participants are expected to watch all the video content under each module, acquaint themselves with additional materials provided, and then take the quizzes. The quiz can be taken 3 times and we recommend that participants watch the videos and practise until they feel they master the topic.

This course teaches you how to accurately forecast guest arrivals at your hotel, examine pricing models in accordance with revenue management principles, and to manage overbooking.

You will examine the components of a successful overbooking strategy: no-show forecasting, no-show rates, arrival uncertainty, pricing policies, and cancellation forecasts. You will consider the risks of overbooking and review strategies to minimize costs and mitigate customer impact.

Revenue management is cross-functional and cross-disciplinary. The courses provide the skills you need to maximize revenue in today’s complex global market. Take a strategic approach that enables your team to push the levers that drive profits and performance.

The ‘Revenue Ready’ program is custom-built for hotel staff who have moved into the Revenue Department, or who are just about to. The program will fast-track your learning and help you become proficient in Revenue Management is a short amount of time. In conjunction with your on-the-job hotel experience, this is the best method of getting to the next phase of your career.

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.

Students acquire important theoretical knowledge in accounting, pricing, marketing, business communications, human resources management and more, studying more specialized modules such as culinary arts technology, innovation and creativity in gastronomy and culinary arts, international F&B management, special events management as well. In the course of their studies, students undertake practical internships of up to 12 months. Thanks to the extensive and sophisticated network of active international partners of VUM, students get the opportunity to work with some of the best chefs in the world, to gain valuable experience into high-classed restaurants and to work in “Michelin” starred ones. Thus, they get a real opportunity to create contacts, gain skills and experience in a real environment and lay the foundations for their future successful realization.

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.

This course is designed to equip you with a 360° view of organizing meetings and events. Throughout this course, you will discover event management theory and tools with an abundance of supporting resources to help you understand the multidisciplinary nature of the MICE industry. You will be given the knowledge and tools to plan, produce and tailor-make events to local, national and international audiences. In recent years, there has been an explosion of digital solutions for in-person, hybrid and virtual events across the world and you will find new ways to scale up events in a more ethical and sustainable way.

Hospitality Sales & Marketing Association International have developed a full training program for hotels & accommodation businesses to learn more about the commercial, Digital Marketing & Distribution functions. 100% Online courses and some optional face-to-face workshops.

The hospitality business has more moving parts than most people realize, and more customer touchpoints than any other industry. Teamwork is essential. Whether you aspire to management, have recently been promoted, or are currently in a management position, this certificate program positions you to make a bigger impact in your organization and your career. This certificate consists of 18 two-week courses – 14 core and 4 elective courses – and provides the essential skills you need to ensure that your organization runs like a well-oiled machine. You’ll quickly develop the technical expertise and broad, strategic focus needed to become a top-level hospitality manager. You can complete all of the courses in this program and earn your certificate in as little as 9 months, spending about three to five hours per week.

This online course will provide you with the knowledge, skills, and competencies required to develop and execute strategic revenue management processes in hospitality organizations. You will learn how to integrate multiple data sources and analyze them to improve hotel performance through price optimization, demand forecasting, availability control, and inventory allocation. ✅ HOSCO MEMBERS GET AN EXCLUSIVE 10% DISCOUNT. Use discount code EHL-HOSCO-22 at checkout ✅

As the fastest-growing sectors of the current global economy, both hospitality and healthcare services sector offer tremendous growth opportunities for incumbents and entrepreneurial opportunities for new entrants. To flourish on these opportunities, one must first understand each industry's unique characteristics. This course is designed to help those who are interested in career advancement opportunities in these industries or who want to be inspired by these industries to better equip themselves with enlightened and creative management capabilities.

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.