La Fondation Pour La Formation HôtelièreTalstrasse 1
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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: Slovakia
This online webinar, facilitated by Mgr. Ondrej Radačovský and Mgr. Dominika Franková, commenced with a structured overview of Slovakia as a tourism destination, highlighting its natural landscapes, UNESCO heritage sites, cultural identity, and major attractions relevant to international tourism development.
The central part of the webinar focused on Slovak cuisine and its role within the country’s tourism and hospitality offering. Participants were introduced to the culinary heritage of Slovakia, key local ingredients, regional specialities and traditional dishes, with particular attention given to how national cuisine contributes to destination branding and guest experience. This information was complemented by discussions on the development of the Slovak restaurant industry, current gastronomic trends and the evolution of restaurants and chefs responding to changing consumer expectations.
The webinar combined theoretical content with practical culinary insights, allowing participants to better understand the relationship between food culture, restaurant business development and tourism competitiveness.
Location: Ukraine
Two international online webinars were hosted by Odesa National University of Technology. The first webinar, held on 2 December and delivered by Miha Bratec, focused on the evolution from smart tourism to smart destinations and smart hospitality, the key drivers and real factors shaping smart hospitality in 2025 and the specific context and challenges of implementing smart solutions in Ukrainian hospitality. Through a structured sequence of thematic blocks, participants explored the role of digital technologies, data-driven decision-making and innovation in improving operational efficiency and business performance.
The second webinar, 16 December was delivered by Dr Miha Lesjak. This session focused on sustainability and digital solutions for destination management and event governance, moving from conceptual frameworks to practical implementation. Particular attention was given to principles of sustainable and smart events, as well as to an in-depth case study of Green Planica and the use of digital identity for smarter sport events. The webinar highlighted the integration of sustainability, technology and governance in destination and event management.
Location: Montenegro
Two hybrid seminars took place on 5 and 8 December delivered by Adrian Barsby and hosted by the Faculty of Tourism and Hospitality, University of Montenegro, in Kotor. The seminar on 5 December focused on sustainability as a core strategic pillar for hospitality and tourism enterprises. Across three content blocks, participants examined long-term business resilience, environmental and economic sustainability, responsible resource management, and the creation of value through sustainable operations. On 8 December, attention shifted to the evolving relationship between academia and the hospitality and tourism industry. Throughout three thematic segments, models of cooperation, case studies of partnerships between universities and businesses, examples of innovation supported by academic research, and approaches for integrating real-world industry needs into curriculum design were presented.
Location: Czech Republic
The hybrid seminar consisted of three blocks and focused on the most common communication errors in Business English in the context of the hospitality industry. Participants examined how cultural differences influence communication and how professionalism can be maintained even in complex or stressful situations.
Location: Serbia
Two virtual webinars were delivered at the Academy of Applied Studies – The College of Hotel Management, Belgrade,
The 23 October webinar explored the role of Global Sustainable Tourism Council's (GSTC) criteria in promoting responsible tourism development. Through case studies and group discussions, participants analysed sustainability strategies and examined practical approaches for integrating eco friendly principles into business models. The event concluded with an open discussion and evaluation session, where participants reflected on their institutional and personal actions for a more sustainable hospitality industry.
The 24th October webinar addressed the impact of digital transformation on the tourism and hospitality industry. Participants explored how technology enhances service quality, guest experience, and operational efficiency.
Location: Slovenia
Two hybrid webinars were delivered at VSGT, Maribor on applied Business English for hospitality.
The 13th October webinar which included hands-on-tasks focused on real guest-service situations: greeting, handling complaints, upselling, giving clear instructions, and maintaining a polite professional tone. Participants worked in small groups, completed short exercises, and discussed possible solutions.
The 20th October webinar addressed common mistakes in spoken, and written communication, as well as the consistency of tone for Front Office and F&B teams. The material was delivered through clear "don't do/do" examples and short dialogues followed by practical debriefs.
Location: Bulgaria
This was an in person seminar. The day was structured into two parts, with discussions on the role and practical applications of AI in hospitality, followed by hands-on work with AI tools and platforms. Participants were required to bring laptops or tablets to engage in practical exercises.
Location: Bulgaria
This was an in person seminar. Topics included modern trends in food design and an intensive culinary workshop dedicated to zero waste practices. The workshop involved hands-on culinary testing in a professional kitchen environment, encouraging active participation and application of new methods.
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