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
Location: Estonia
The seminar explored trends in dish design and presentation, with a culinary masterclass during which a Ukrainian dish known as Forshmak was showcased. The dish was prepared in five different presentation styles.
Location: Estonia
The seminar showcased interesting cases of Ukrainian restaurants, along with examples of the use of artificial intelligence for restaurant interior design and dish creation. Three teams of participants, along with an online participant developed projects for their restaurants and presented them at the end of the session.
Location: Virtual Seminar: Ukraine
The seminar shared a lot of useful information about revenue management in the hotel business and comprised of three parts:
1. Theory and basic information about revenue management in hotel business.
2. General overview of REVsim and instructions.
3. Practical game on the REVsim simulator.
Location: Virtual Seminar: Croatia
This seminar is a valuable addition to the continuous education of professionals in the hotel industry and contributes significantly to the understanding and application of contemporary marketing strategies in the hotel sector.
location: Hungary
The "many nuances in Restaurant Management: Sustainable Trends" were eplored and a lecture delivered on sustainable trends in the restaurant industry, encompassing zero-waste gastronomy.
Location: Hungary
Seminar explored trends in dish design and presentation with a culinary masterclass during which a Ukrainian dish known as Forshmak was showcased and prepared in five different presentation styles. The second part of the cuinary masterclass centred on zero waste desserts, encouraging participants to collaboratively create these delectable treats.
Location: Hungary
Seminar covered a spectrum of topics in the restaurant industry and delved into the Artificial Intelligence reovolution. Intriguing case studies and tips on menu development for restaurants were shared.
Location: Virtual Seminar - Ukraine
The seminar covered "People and Talent", the "cost of not having a People Plan" and the potential of workplace culture in delivering sustainable competitive advantages. The session concluded by examining the history of personality tests, shedding light on their significance in understanding individuals' traits and characteristics.
Location: Virtual Seminar - Ukraine
Participants were given an insight into different types of intelligence (practical, analytical and emotional). Delegates completed several engaging assignments, worked in teams during workshops and completed various practical tasks related to assessing hospitality personnel in the workplace.
Location: Virtual Seminar - Ukraine
Discussion on trends in marketing and event management in the restaurant business comprising both theoretical and practical components. This was followed by a workshop on October 9th covering a range of topics, including digital/smart marketing strategies, social smedia influencers, customer engagement, event planning, emotional intelligence versus artificial intelligence, technology trends, marketing plans and event management , including the "battle of the bartenders/chefs."