La Fondation Pour La Formation HôtelièreTalstrasse 1
8022 Zurich, Switzerland
T: ++41 44 220 5020
E: info@lafondation.org
E: info@lafondation.org
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We hold between 6 and 12 seminars annually in our target countries.
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Dr Elizabeth Ineson, Visiting Research Fellow, Manchester Metropolitan University and Dr Kateryna Fedosova, Odesa National University of Technology
Location: Hybrid Seminar: Czech Republic
Seminar focused on restaurant managers, addressing communication strategies with customers, staff, and suppliers through interactive workshops.
Location: Hybrid Seminar: Czech Republic
The Seminar covered communication skills for gastronomy managers, focusing on enhancing daily operations, customer interactions and team management. Practical examples and role-playing exercises helped participants apply these skills.
Location: Virtual Seminar: Serbia
The seminar was in three segments, fousing on niche and special interest tourism delivering lectures on current trends in niche tourism, emphasising the growing importance of specialised travel experiences.
Location: Virtual Seminar: Serbia
The seminar was divided into three parts, each exploring different aspects of brand management in the hospitality sector. The presentation covered the latest trends and practical case studies that illustrated real-world applications.
Location: Romania
Seminar held at the Unirea Hotel was dedicated to the influence of design and presentation of dishes in resaurants. The seminar began with a discussion on trends in food design and menu engineering before moving to the hotel's restaurant kitchen for a practical culinary masterclass.
Location: Romania
The seminar included theory and practical case studies. Discussions revolved around new marketing trends in the restaurant business and the integration of artificial intelligence (AI) in the hospitality sector. After the theoritical part, participants engaged in a workshop where they could apply the discussed concepts using AI services.
Location: Bulgaria
The seminar disucssed various business models, the impact of regulatory and consumer demands and the importance of integrating fun, value and exit strategies into business practices to ensure sustinable success.
Location: Bulgaria
The seminar focused on the key aspects of personnel management and HR emphasising the importanc eof talent identification, nurturing and rentention processes. The significance of core competencies and the need for organisations to prepare for the future in order to remain competitive was highlighted.
Location: Online Seminar / Bosnia and Herzegovina
The seminar was composed of 4 parts: Getting to Know Bosnia and Herzegovina; Hospitality Industry in Bosnia and Herzegovina; Cuisine of Bosnia and Herzegovina - focusing on groceries, spices, prepation methods and video recipes; and Famous Dishes in Bosnia and Herzegovina - highlighting notable dishes with video recipes.
Location: Lithuania
Seminar addressed the impact of artificial ingelligence in the hospitality sector. Practical examples of AI appications in hotel and restaurant operations were demonstrated, followed by an interactive workshop where participants discussed potential AI intergration into their own business and education.
Location: Lithuania
Seminar included details discussions on effective menu development and the latest trends affecting the restaurant business. This included engaging presentations and discussions that encouraged active participation from the attendees.
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.
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.
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.
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.
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.
La Fondation Pour La Formation Hôtelière