Select an option
City, country
Filter by
0
0
5500
5500
Default Order

Find Hospitality Courses & Degrees

Produce Petit Fours
eHotelier - eAcademy
Petits fours are a specialist patisserie product offered in hotels, high end restaurants and patisserie outlets. In this course we will explore: Preparation of suitable bases Construction of iced petits fours Construction of fresh petits fours Construction of marzipan petits fours Construction of caramelised petits fours
Duration
5 hours
Format
Online
Provide Information and Assistance
eHotelier - eAcademy
Frontline service personnel working in tourism, travel and hospitality businesses regularly provide information and assistance to customers, visitors and guests. You will need to: Use current information about your organization Provide clear Seek feedback and improve your service provision
Duration
3 hours
Format
Online
Produce Stocks, Sauces and Soups
eHotelier - eAcademy
Stocks, soups and sauces form the backbone of a professional kitchen. Stocks are foundations the chef uses to produce soups and sauces. High quality stocks provide the base for high quality soups and sauces. In this course you will learn how to prepare: Stocks, glazes and essences A wide variety of reduced, thickened and emulsion sauces A range of soups in all classifications
Duration
3 hours
Format
Online
Produce Yeast Based Bakery Products
eHotelier - eAcademy
Breads and other types of yeast goods are made and consumed all around the world. Yeast products come in many types, can be sweet or savoury and can be eaten as part of a meal at any time of the day. In this course you will learn: Savoury and sweet yeast goods How to handle yeast and other bread-making techniques Suitable fillings, icings and decorations for yeast goods
Duration
3 hours
Format
Online
Digital Marketing Specialization
Courses Select
Offered by University of Illinois at Urbana-Champaign Drive Customer Behavior Online. A six-course overview of the latest digital marketing skills, taught by industry experts.
Provide Accommodation Reception Services
eHotelier - eAcademy
Providing arrival and departure services to guests requires the ability to check daily arrivals, allocate rooms, check guests in and out of their accommodation and complete invoicing of guest charges. This course will show you how to: Prepare for guest arrival Welcome guests and process guest registrations Prepare for guest departure Check guests out and finalise documentation
Duration
3 hours
Format
Online
Provide Valet Service
eHotelier - eAcademy
Specialist valet and butler services are the hallmark of high-end retail and institutional accommodation venues. Valet services require a high level of skill and exemplary professionalism. This course covers: Professional valet standards Care of guest property Interaction with guests Arranging services for guests
Duration
2 hours
Format
Online
Sell Tourism Products and Services
eHotelier - eAcademy
In this course you will learn how to use sales techniques in order to sell tourism products and services. It covers: Identifying customer needs and wants Choosing appropriate products and services Appropriate sales techniques
Duration
3 hours
Format
Online
Work Effectively as a Cook
eHotelier - eAcademy
Working effectively as a cook involves utilizing all the preparation, cooking and presentation skills you have learned and applying them under pressures of a real world kitchen. In this course you will: Organise and prepare food for food service Cook and present menu items for food service Complete end of shift requirement
Duration
3 hours
Format
Online
Use Hygienic Practices for Hospitality Service
eHotelier - eAcademy
Hygiene in hospitality is extremely important, especially when it comes to serving customers. All hospitality staff must follow the health and hygiene procedures in their workplace. This course will help you understand: Importance of personal hygiene in the workplace Possible sources of contamination Correct hand washing procedures Importance of personal health and reporting requirements Ramifications of not following hygiene procedures
Duration
3 hours
Format
Online
Prepare and Monitor Budgets
eHotelier - eAcademy
Higher management roles involve preparing budgets and then monitoring them to ensure they are being adhered to. This course applies to all tourism, hospitality and events sectors and the budget may be for an entire organisation, for a department or for a particular project or activity. It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of financial management decisions. In this course you will learn how to: Identify and compile necessary information for budgeting Prepare draft budgets Seek and incorporate feedback and stakeholder involvement Finalize and distribute the budget
Duration
5 hours
Format
Online
Prepare Food to Meet Special Dietary Requirements
eHotelier - eAcademy
This course describes the skills and knowledge required to prepare and cook foods to meet both basic and specific dietary and cultural needs Basic nutrition Types of special diets Cultural and religious impacts on diets and cooking
Duration
4 hours
Format
Online
Plan In-House Events or Functions
eHotelier - eAcademy
This course relates to planning and delivering events and functions within a commercial venue. It covers: Customer liaison requirements Event proposal preparation Coordination of event services Implementation and evaluation of in-house events
Duration
3 hours
Format
Online
Prepare and Model Marzipan
eHotelier - eAcademy
Marzipan is a confection made of almonds, sugar and water. It is used for covering cakes and tortes This course covers: Ingredients and equipment used for marzipan products Preparation and production techniques Shaping and decorating techniques
Duration
3 hours
Format
Online
Prepare Portion-Controlled Meat Cuts and Meat Products
eHotelier - eAcademy
This course describes the processes for preparing portion-controlled meat cuts.
Duration
5 hours
Format
Online
Filter by
0
0
5500
5500
This site uses cookies
By continuing to browse this website you're agreeing to our use of cookies.
Find out more