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 and Dr Kateryna Fedosova, Odesa National University of Technology

Effective Business English for Hotel and Spa Entrepreneurs: Preventing Common Communication Mistakes

Date: March 17th

Mastering Communication Skills for Success in Hospitality and Restaurant Management

Date: April 3rd

Location: Estonia

The seminars comprised of in person and online participation and featured a mix of theoretical input, linguistic case studies and practical group exercises tailored to professionals in hotel, spa and restaurant settings.  The topics included real-world communication challenges, error patterns in the use of English and practical techniques to enhance clarity and professionalism in guest-facing roles.

Artificial Intelligence in Hotel, Restaurant Business, and Tourism

Date: March 13th

Location: Slovenia

The seminar introduced attendees to current trends and tools in artificial intelligence relevant to the hospitality and tourism sector and included theoretical and practical blocks where participants worked directly with AI tools.

Trends in Food Design / Zero Waste Culinary Practices

Date: March 12th

Location: Slovenia

The seminar explored innovative approaches to food design and dish presentation, followed by a hands-on culinary workshop on zero-waste practices

Cuisine and Restaurant Business of Ukraine

Date: February 7th

Location: Webinar bringing together participants from FH partner institutions in Ukraine, Hungary, Serbia, Slovenia, Poland, Moldova and other European countries.

The webinar consisted of a theoretical component, including photo and text content, along with an extensive collection of videos showcasing Ukraine's culture, tourist attractions and gastronomy.  The practical element featured pre-recorded video recipes of the ten most popular Ukrainian dishes, demonstrated by Dr Kateryna Fedosova.  This combination of theory and practice allowed participants to gain a deep undertanding of Ukrainian culinary traditions whilst also seeing the step-by-step preparation of iconic dishes.

Years