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 the Event Industry + Workshop

Date: April 19th

Location: Montenegro

The seminar provided insights into the latest trends shaping the event industry, including technology integration and sustainable practices.  The session featured an engaging workshop that allowed participants to apply concepts in a practical setting.

Intercultural Communication in the Hospitality Industry + Workshop

Date: April 18th

Location: Montenegro

The seminar explored how effective communication across different cuyltures enhances customer service and employee interaction in the hospitality sector.  The session featured an engaging workshop that allowed participants to apply concepts in practical settings.

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.

Marketing in the Hotel Industry + Workshop

Date: November 27th

Location: Virtual Seminar: Croatia

This seminar is a valuable addition to the continuous education of professionals in the hotel industry and contributes significantly to the understanding and application of contemporary marketing strategies in the hotel sector.

Sustainable Trends in the Restaurant Business (including zero waste gastronomy)

Development of a Restaurant Concept

Date: October 26th

location: Hungary

The "many nuances in Restaurant Management: Sustainable Trends" were eplored  and a lecture delivered on sustainable trends in the restaurant industry, encompassing zero-waste gastronomy. 

Trends in Food Design and Culinary Workshop

Influence of design and presentation of restaurant dishes on customers

Date: October 25th

Location: Hungary

Seminar explored trends in dish design and presentation with a culinary masterclass during which a Ukrainian dish known as Forshmak was showcased and prepared in five different presentation styles. The second part of the cuinary masterclass centred on zero waste desserts, encouraging participants to collaboratively create these delectable treats.

Artificial Intelligence (AI) and Trends in Restaurant Marketing

Deveopment of an Effective Restaurant Menu

Date: October 24th

Location: Hungary

Seminar covered a spectrum of topics in the restaurant industry and delved into the Artificial Intelligence reovolution.  Intriguing case studies and tips on menu development for restaurants were shared.

People/Talent Management

The Everchanging Environment for Recruitment, Retention and Productivity for Hospitality and Tourism

Date: October 18th

Location: Virtual Seminar - Ukraine

The seminar covered "People and Talent", the "cost of not having a People Plan" and the potential of workplace culture in delivering sustainable competitive advantages.  The session concluded by examining the history of personality tests, shedding light on their significance in understanding individuals' traits and characteristics.

Years