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, Visiting Research Fellow, Manchester Metropolitan University

Trends in Food Design

Influence of Design and Presentation of Restaurant Dishes on Customers; Culinary Workshop

Date: March 15th

Location: Estonia

The seminar  explored trends in dish design and presentation, with a culinary masterclass during which a Ukrainian dish known as Forshmak was showcased.  The dish was prepared in five different presentation styles.

10 Steps to Launching a Successful Restaurant + Workshop

Date: March 14th

Location: Estonia

The seminar showcased interesting cases of Ukrainian restaurants, along with examples of the use of artificial intelligence for restaurant interior design and dish creation.  Three teams of participants, along with an online participant developed projects for their restaurants and presented them at the end of the session. 

Revenue Management + REVsim Simulator Workshop

Date: January 25th

Location: Virtual Seminar: Ukraine

The seminar shared a lot of useful information about revenue management in the hotel business and comprised of three parts:

1.  Theory and basic information about revenue management in hotel business.

2. General overview of REVsim and instructions.

3. Practical game on the REVsim simulator.

Years