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

How to Launch a Restaurant (Research, Concept, Strategy, Launch) - Business Plan, Restaurant Operations and Marketing

Date: December 15th

Location: Virtual Seminar - Ukraine

This part of the seminar covered the financial model, team and organizational structure,automation, legal support, product creation, additional services, standardization, control and marketing

How to Launch a Restaurant - Concept, Strategy, Launch - Restaurant Project Research and Packaging

Date: December 14th

Location: Virtual Seminar - Ukraine

This part of the seminar covered niche selection, semantic design, demand, competitors and target audience analysis, concept development and design.

Trends in Restaurant Marketing, Development of an Effective Restaurant Menu

Research, recommendations and menu engineering

Date: November 30th

Location: Czech Republic

Trends in the restaurant business, shared cases and ways of developing a menu for a restaurant.

Trends of Ukrainian Cuisine, Volunteer Work of Chefs and Restaurants during the War - Culinary Workshop

Date: November 29th

Location: Czech Republic

The seminar discussed trends in the Ukrainian culinary and restaurant business, the difficult situation due to the war, volunteers and the work of restaurants during the war.  The second part of the seminar comprised of a culinary workshop where  the recipe for the well known  Ukrainian dish "Forshmak" was prepared and served using five different design options.

Trends in Food Design

Influence of design and presentation of restaurant dishes on customers; Culinary workshop

Date: November 4th

Location: North Macedonia

The seminar discussed trends in the design and presentation of dishes.  The Culinary workshop showed the recipe for the well known  dish "Forshmak" which was prepared and served using five different design options.

Trends in Restaurant Marketing

Development of an effective restaurant menu

Date: November 3rd 2022

Location: North Macedonia

The seminar discussed trends in the restaurant business and shared interesting cases and techniques on developing a menu for a restaurant.

Trends in Food Design

Influence of design and presenttion of restaurant dishes on customers; Culinary workshop

Date: November 1st

Location: Albania

The seminar discussed trends in the design and presentation of dishes.  The Culinary workshop showed the recipe for the well known dish  "Forshmak" which was prepared and served using five different design options.

Trends in Restaurant Marketing

Development of an effective restaurant menu

Date: October 31st

Location: Albania

The seminar discussed trends in the restaurant busness and shared interesting cases and ideas on developing a menu for a restaurant.

Development of an Effective Restaurant Menu

Research and recommendations; Menu engineering

Date: May 17th 2022

Location: Serbia

The Seminar shared information about the development of an effective restaurant menu, menu engineering and technqiues.

Trends in Food Design

Influence of design and presentation of restaurant dishes to customers; Culinary workshop

Date: May 16th 2022

Location: Serbia

The seminar shared information about trends in food design, influence of design and presentation to customers. The Culinary workshop covered trends in food design.  The well known salad "Olivie" was prepared and served using five different design options.  Participants were able to see how the same products can be used to prepare a dish that will have a different value for customers.

Years