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: Albania
This hybrid seminar with online and in person attendance focused on the development and strategic posititioning of niche tourism segments with time for interactive discussion.
Location: Albania
This was a hybrid seminar comprising of online and in person attendance for hospitality managers and educators. The interactive sessions covered recent rends in brand management within the hospitality sector including practical applications and case studies.
Location: Bulgaria
The seminars were delivered online with some in-person attendance and featured presentations, practical workshops and Q&A discussions.
The seminar on March 20th addressed the use of English in hospitality settings covering key vocabulary and phrases required in daily communication with guests, staff and partners. The session included practical exercises that helped reinforce the material and allowed participants to simulate reals-life situations in the hospitality industry.
The seminar on March 24th offered an engaging and practical workshop focused on typical communication mistakes in Business English. Participants explored common grammar and vocabulary errors, incorrect diomatic usage and how to communicate effectively and profesionally in written and spoken formats.
Location: Hosted by Odesa National University of Technology, Ukraine and attended by 253 participants from 37 cities and more than 50 institutions
The online seminar covered the history and beginnings of cookery, sous-vide cookin, molecular gastronomy, 3D food printing, fermentation, robotic and AI-assisted cooking, plant-based and lab-grown meat innovations, liquid nitrogen cooking, high-pressure processing, smart ovens, multisensory dining and immersive gastronomy, as well as visionary chefs and recommended books and videos on modern gastronomy. Each topic combined theoretical background with practical examples and visual support.
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.
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.
Location: Slovenia
The seminar explored innovative approaches to food design and dish presentation, followed by a hands-on culinary workshop on zero-waste practices
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.
La Fondation Pour La Formation Hôtelière