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 (formerly of Manchester Metropolitan University; currently, Visiting Academic at MMU).

Intoduction to Benchmarking and Hotel Analytics

Date: October 15th 2019

Location: Slovenia

Hotel Industry Analytical Foundations; Hotel Math Fundamentals;

Property Level Benchmarking; Hotel Industry Performance Reports


Managing Human Capital plus Business Simulation Demonstrations

Date: October 14th 2019

Location: Slovenia

Employee relations; Work/Life balance; Workplace bullying; Employment ethics; Human trafficking; Stress management; Conflict resolution

plus

Demonstrations of Revenue Management and Menu Engineering simulations


Cultural Impacts on Hospitality and Tourism Management

Date: October 1st 2019

Location: Poland

Cultural Impacts: Food and service culture; Cultural differences and values; Body language; Cultural tourism; Organisational cultural; Management issues and ethics 


Food Tourism: Trends and Developments

September 30th 2019

Location: Poland

Food Tourism: Food, restaurant & menu trends; Dietary needs & trends; Waste reduction action plan; Allergies & allergens; Food standards


Cultural Impacts on Hospitality and Tourism Management/Hotel Operations, Tactics and Strategy (HOTS)

Date: April 11th and April 12th 2019

Location: Albania

Cultural Impacts on Hospitality and Tourism Management: food and service culture; cultural differences and values; body language; cultural tourism; tolerance; respect; organisational culture; corporate culture; issues and ethics; cultural differences and management.

Hotel Operations, Tactics and Strategy (HOTS): HOTS can be used to develop the skills of students and hoteliers, for general business development (CPD), or to provide a platform for team-building and leadership training.  Delegates are introduced to HOTS which can enable decision-making to manage the revenue and operations of a hotel business for seveal years in a financially safe environment.


Trends in Food Tourism/Cultural Impacts on Hospitality and Tourism Management

Date: April 8th and April 9th 2019

Location: Macedonia

Trends in Food Tourism: food, restaurant and menu trends; dietary needs; WRAP (Waste Reduction Action Plan); allergies and allergens; product labelling and cross contamination; food standards; slow food; innovation.

Cultural Impacts on Hospitality and Tourism Management: food and service culture; cultural differences and values; body language; cultural tourism; tolerance; respect; organisational culture, corporate culture, issues and ethics; cultural differences and maangement.


Food Tourism: Trends and Developments/Trends in Food Design/Hotel Operations, Tactics and Strategy (HOTS)

Date: June 5th and June 6th 2018

Location: Ukraine

Food Tourism: Trends and Developments: General trends and current developments in food tourism; Slow food - the contribution of local and specialised products to sustainability.

Trends in Food Design: A practical culinary master class demonstrating innovative techniques for the design and preparation of restaurant dishes.

Hotel Operations, Tactics and Strategy (HOTS): HOTS can be used to develop the skills of students and hoteliers, for general business development (CPD), or to provide a platform for team-building and leadership training.  Delegates are introducted to HOTS which can enable decision-making to manage the revenue and operations of a hotel business for several years in a financially safe environment.


Industry Relevant Research and Experiential Learning/Risks and Responsibilities in Hospitality and Tourism

Date: May 9th and May 10th 2018

Location: Slovakia

Industry Relevant Research and Experiential Learning: Focus on industy relevant research, hospitality and tourism hot topics, current issues, future challenges and hotel and tourism industry data; Brainstorming training and research ideas and needs; Hands-on experience working with industry data; Industry relevant training programmes including exercises that help to apply training content. 

Risks and Responsibilities in Hospitality and Tourism: Exemplified through case studies, the seminar will examine travel related risks and responsibilities and risk management issues, referring to the International Organisation for Standardisation (ISO) and responsibilities to guests/visitors/employees and community/individual responsibilities.  Integrated risk management, ethics, harrassment and bullying will be considered alongside the global code of ethics, ethical principles and human trafficking.


Emerging Trends with a Focus on Food Tourism/Organisational Behaviour and Human Capital

Date: May 7th and May 8th 2018

Location: Romania

Emerging Trends with a Focus on Food Tourism: Economic developments; Employment; Impacts; Contribution to GDP; Expenditure; Forecasts; Global trends; Sharing economy; Consumers; Transport issues; Success factors; General trends and current developments in food tourism; Slow food - the contribution of local and specialised products to sustainability.

Organisational Behaviour and Human Capital: Definitions and current issues; Tacit knowledge; Social cognitive theory; Managerial competencies; Types of intelligence; Employee loyalty; Organisational citizenship behaviour; volunteers; Work/family conflict; Diversity management; Talent management.


Emerging Trends with a Focus on Food Tourism/Tourist Attractions, Events and MICE

Date: April 23rd and April 24th 2018

Location: Slovakia

Emerging Trends with a Focus on Food Tourism: Economic developments; Employment; Impacts; Contribution to GDP; Expenditure; Forecasts: Global trends: Sharing economy; Consumers; Transport issues; Success factors; General trends and current developments in food tourism; Slow food - the contribution of local and specialised products to sustainability.

Tourist Attractions, Events and MICE - Popular tourist attractions/cities; Marketing, attracting and managing visitors; Developing tourist attractions: success/failture; Events and festivals; Meetings, Incentives, Conferences and Exhibitions (MICE).