Seminars

Our seminars are always delivered by specialists with knowledge of the latest practice, research and theories in the field. They play a crucial role in improving quality standards within the hospitality sector and creating new generations of professionals with the skills and knowledge to enjoy fulfilment and financial success within the industry.

We hold between 6 and 12  seminars annually in our target countries.

Our current seminar programme focuses on:

  • Business Culture
  • Business Ethics
  • Case Studies for Management of Education and Training
  • Culinary Art and International Guest Satisfaction
  • Destination Marketing focusing on local and specialised products
  • Food and Beverage Management
  • Merchandising and Upselling: Food and Beverage matching
  • Hotel Operations, Tactics and Strategy (HOTS)
  • Revenue Management in Hotels and Restaurants
  • Service Quality and Cultural Dimensions of Service Quality
  • Service Quality and Successful SMEs

Our seminar programme is coordinated by:

Dr. Elizabeth Ineson (formerly of Manchester Metropolitan University; currently, Visiting Academic at MMU).

Culinary Arts, Service Quality & Food and Beverage Management

Date: June 3rd and June 4th 2014

Location: Macedonia

Aspects pertaining to culinary arts and service quality were reviewed and discussed then current issues pertaining to food and beverage management were examined and debated.


Successful SMEs: Key Operational Issues and Service Quality

Date: June 2nd 2014

Location: Albania

The seminar focuses on the successful operation of SMEs (small and medium sized enterprises) in hospitality and tourism.  First impressions, key standards; sense of place and networking are discussed then issues pertaining to branding, merchandising, marketing, recruitment and up-selling are considered.

Service quality is discussed, followed by practical case studies which can be used subsequently by participants for teaching and training.  International customer care is examined, exemplified and debated in the context of cultural dimensions focusing on customer behaviour expectations and national cultural differences.


Merchandising and Upselling Focusing on Local and Specialised Products and Menus

Date: May 7th and May 8th 2014

Location: Slovenia

Participants were advised on the theory of food and wine/beer matching, followed by practical sessions with recommendations for merchandising and upselling. The practical element was supported by an examination of current issues and regulations pertaining to food allergies, innovative dishes and specialised dietary requirements.


Operational and Strategic Planning: Hotel Operations, Tactics and Strategy (HOTS)

Date: May 5th and May 6th 2014

Location: Slovenia

HOTS is an on-line game that can be used to develop the skills of students and hoteliers, for general business development (CPD), or to provide a platform for team-building and leadership training.
(See http://simulations.etosc.com/home/).


Merchandising and Upselling: Food and Beverage Matching

Date: April 7th to April 11th 2014

Location: Czech Republic (Two locations)

Participants were advised on the theory of food and wine/beer matching, followed by practical sessions with recommendations for merchandising and upselling. The practical element was supported by case studies on revenue management and menu engineering.


Developing Educational/Industry Links with a Focus on Case Studies

Date: March 26th and March 27th 2014

Location: Moldova

The seminar encouraged the development of communication links between educational institutions and the hospitality industry. The participants were introduced to case studies that could be used for management development and training.


Operational and Strategic Planning: Hotel Operations, Tactics and Strategy (HOTS)

Date: March 24th and March 25th 2014

Location: Romania

HOTS is an on-line game that can be used to develop the skills of students and hoteliers, for general business development (CPD), or to provide a platform for team-building and leadership training.
(See http://simulations.etosc.com/home/)


Merchandising and Upselling: Food and Beverage Matching

Date: March 17th and March 18th 2014

Location: Poland

Participants were advised on the theory of food and wine/beer matching, followed by practical sessions with recommendations for merchandising and upselling. The practical element was supported by case studies on revenue management and menu engineering.