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Encuentra Cursos en Hostelería & Turismo
Curso de Enoturismo
CETT-UB Tourism / Hospitality / Gastronomy - Educational & Research
El enoturismo es un fenómeno creciente en el mundo entero. Los destinos enoturísticos más emergentes están viviendo un intenso proceso de mejora e innovación en el diseño de sus productos enoturísticos, segmentando públicos objetivos y afinando los canales de comercialización. Mientras los destinos más maduros están afrontando el reto de la sostenibilidad y la saturación, como el sector turístico en general. En este cruce de caminos se alternan los grandes casos de éxito y los grandes fracasos. La gran demanda de empleo y la gran oportunidad de negocio pasan por comprender la complejidad y la singularidad del sector enoturístico, necesariamente a través de la profesionalización.
Duración
1 mes
Formato
Online
Curso de especialización online en Enología y Enoturismo
Turisme i Direcció Hotelera / Universitat Autònoma de Barcelona (UAB)
El enoturismo está enfocado a promocionar el mundo del vino y sus procesos de producción, destacando las particularidades de cada bodega, a través de actividades turísticas y culturales.
Duración
2 meses
Formato
Online
Curso de iniciación a la Sumillería
CETT-UB Tourism / Hospitality / Gastronomy - Educational & Research
Barcelona, SpainEl Curso de Sommelier semipresencial permite al profesional del vino adquirir, ampliar y/o actualizar su formación en este ámbito aprovechando las ventajas del formato semipresencial, al mismo tiempo que cuenta con el soporte de la amplia experiencia y prestigio de la formación presencial en sumillería del CETT. En el Curso de Sommelier semipresencial el alumno se beneficia, de esta manera, de lo mejor de las dos metodologías: en línea y presencial. Permite, por un lado, que la teoría y gran parte de las actividades se realicen de forma virtual, utilizando las herramientas digitales más innovadoras y contando con el apoyo y el seguimiento experto de nuestros docentes de forma individual y personalizada. Por otro lado, la parte presencial permite consolidar los conocimientos adquiridos anteriormente realizándose de forma intensiva, por lo cual, la asistencia a los módulos presenciales es obligatoria. El alumno que supere el Curso de Sommelier semipresencial obtendrá el título de Certificado de Extensión Universitaria del CETT-UB.
Duración
1 mes
Formato
Online / en el campus
Diploma Superior de Sumiller
CETT-UB Tourism / Hospitality / Gastronomy - Educational & Research
Barcelona, SpainEn este nuevo marco de creciente protagonismo de los vinos a nivel general y de aumento cuantitativo y cualitativo de la oferta, se hace necesario contar con profesionales que tengan una amplia preparación, no sólo en el cultivo de la vid y de la elaboración de vinos, sino también en su comercialización, conservación y servicio. Los cánones de servicio tradicionales han experimentado cambios acordes a los nuevos diseños de copas, nuevas pautas de maridajes y mejores adecuaciones de temperatura. Este curso va destinado a profesionales del sector de la restauración y/o profesionales vinculados a la alimentación y a las bebidas que deseen iniciarse o ampliar sus conocimientos.
Duración
6 meses
Formato
En el campus
Aprende inglés con ABA English
Aprende inglés con videos. Con ABA English aprendes inglés con el método natural, es decir, como aprendiste tu propio idioma. Para ello te presentamos un método único basado en videos y clases en directo. Puedes empezar de cero y alcanzar el nivel más alto (Business). Dominar el inglés es, sin duda, una habilidad imprescindible cuando trabajas de cara al público ya que te va a permitir comunicarte con personas de todo el mundo.
Superior Diploma in Restaurant Services and Sommelier
Escuela Superior de Hostelería de Sevilla
Seville, SpainThe pedagogical criteria with which the superior diploma training programs are developed favor the personal and professional development of the students, promote teamwork, and initiative. It prepares them for research in matters related to gastronomy and catering, while adapting to the real needs of companies in the hospitality sector. This training is complemented by internships in prestigious restaurants, hotel companies, and other catering establishments, which will facilitate the student's access to the world of work.
Duración
3 años
Formato
En el campus
Master Keys - Restaurant and Sommelier
Escuela Superior de Hostelería de Sevilla
Seville, SpainRestaurant and service management is in need of highly qualified professionals that have to be able to offer the best attention to the customer about selling methods, design and marketing of restaurant products, wine service, food and wine pairings, cocktails, banqueting, organization of events, etc.
All of these subjects are fundamental disciplines in the training of specialized professionals in restaurant services and having as an objective to prepare the student to plan, organize, develop, control and manage restaurant activities, coordinating and supervising the different resources in the food and beverage area.
Duración
3 años
Formato
En el campus
Gratis
Food & Beverage Management
Bocconi University - Master in Tourism Economics and Management
The objective of this course is twofold: first, we will focus on contemporary challenges that managers and entrepreneurs in food and beverage businesses should be able to face; and second, we will provide models and tools to design and implement appropriate courses of action to satisfy customers and build an advantage over the competition.
Duración
13 horas
Formato
Online
Mastering Wine Tasting
SEG Professional
This program will show you to identify wine styles and describe them fluidly.
Duración
16 horas
Formato
Online
Certificate in Restaurant Revenue Management
Courses Select
Create an income statement that records the information that is critical to your specific type of restaurant
Interpret your data, identify trends, and catch issues that can have a positive or negative impact on your operation
Analyze your financial and performance information to identify, implement, and evaluate improvement solutions
React to the advantages and disadvantages of a restaurant reservation system
Analyze and identify the factors that will help you improve occupancy rates and control meal duration
Develop the skills you’ll need to determine each stage of the customer’s dining experience
Apply strategies to accommodate arrival patterns and manage occupancy and meal duration
Provide guidance on how to implement strategies that will be most profitable
Use variable-pricing approaches to develop recommendations for improving revenue
Duración
3 meses
Formato
Online
Bachelor of Science in Food & Beverage Entrepreneurship
Courses Select
The Food & Beverage Entrepreneurship bachelor’s degree program allows students the opportunity to study an integrated mix of food and/or beverage courses, entrepreneurial and business classes, and a variety of experiential opportunities both inside and outside of the classroom. This program prepares students for careers as innovators creating and managing food- and/or beverage-related small businesses and start-ups or to work as a proponent of intrapreneurship and innovators within existing organizations. Students begin their studies focused on the craft of food, exploring and developing their passion, and then expand their focus into business and entrepreneurship studies. Throughout the course of study, students learn what it takes to begin their own food and/or beverage venture that includes developing a business plan, resource management, finance, marketing, leadership and innovation. Opportunities exist for students to engage in internship or study abroad.
Upon completion of the program, graduates are expected to:
Evaluate human, financial and other resources in the entrepreneurial ecosystem that support or inhibit new ventures.
Communicate effectively to diverse audiences, regarding different purposes and situations, through a variety of professional methods.
Apply ethical principles in response to common entrepreneurial decisions and challenges.
Develop a business plan for an innovative product or service in a food or beverage-related market.
Analyze the sources of funding available for food and beverage-related ventures and use decision support tools to determine effective structures for early-stage investments.
Food & Beverage Entrepreneurship
A four-year program leading to the bachelor of science degree for graduates of two-year food related associate degree program.
Duración
4 años
Formato
Online
Bachelor's Degree in Enology
Apicius International School of Hospitality
Florence, ItalyThe program features a dual undergraduate bachelor's degree program offered by FUA-AUF and Fairfield University. Online, hybrid, low-residency, and on-campus options available.
Duración
4 años
Formato
Online / en el campus
WSET Level 2 Award in Spirits
Courses Select
The WSET Level 2 Award in Spirits covers the main categories of spirits and liqueurs and examines the influences of production methods on the different styles available in each category. Throughout the course, you’ll develop analytical tasting skills while exploring the use of spirits in cocktails.
The knowledge gained on this course will be a significant advantage to anyone working with spirits in both the on- and off-trade, and the course is also perfect for spirits enthusiasts wanting to learn more about the product behind the brand.
The course will cover:
o Spirits production methods and how they affect style and quality
o The characteristics of the main styles of spirits and liqueurs
o The major global spirits brands
o Tutored tastings of around 40 spirits and liqueurs (classroom courses only)
o How to taste and describe spirits using the WSET Level 2 Systematic Approach to Tasting Spirits® (SAT)
Throughout the course you’ll become a more confident spirits taster under the guidance of our expert educators, learning how to use a globally-recognised approach to tasting to analyse the appearance, nose, palate and quality level of a range of styles.
By the end of the course you’ll be able to identify a how key raw ingredients and production methods influence the style and quality of the key spirits and liqueurs of the world. If you work with spirits, you'll be able to confidently provide guidance on the use and service of spirits and make informed recommendations to customers when selecting spirits and liqueurs to meet their taste and price requirements.
Duración
2 dias
Formato
Online / en el campus
WSET Level 1 Award in Sake
Courses Select
This hands-on one-day course offers the ideal introduction to sake for interested enthusiasts and those working with sake. In a short space of time, you’ll find yourself fascinated by this diverse Japanese beverage and eager to explore more.
The course will cover:
o The basic principles of sake production
o The main types and styles of sake
o Factors affecting the flavour of sake
o Tutored tastings of 8 sakes
o How to serve sake
o How to describe sake using the WSET Level 1 Systematic Approach to Tasting Sake® (SAT)
By the end of the course you’ll know the principal categories of sake available, what defines them and what characteristics to expect from them. You’ll have learned how to taste and describe sake using a globally recognised approach and will know how to serve and store sake optimally. You'll also be familiar with some important Japanese sake labelling terms.
Duración
1 día
Formato
Online / en el campus
WSET Level 2 Award in Wines
Courses Select
The WSET Level 2 Award in Wines is the perfect wine course for beginners wishing to learn about a wide range of grapes and styles, as well as those seeking to build on the introductory knowledge gained with the WSET Level 1 Award in Wines. You’ll gain enviable knowledge of the principal and regionally important grape varieties of the world, the regions in which they are grown, and the styles of wine they produce.
This qualification has a minimum requirement of 28 hours of study time, including:
- 16 hours of guided learning (in the classroom or online)
- 11 hours of personal study and revision
- A one-hour examination
The course covers:
o How to taste and describe wine using the WSET Level 2 Systematic Approach to Tasting Wine®(SAT)
o How environmental factors, grape-growing, winemaking and maturation options influence the style and quality of wines made from eight principal grape varieties:
- Chardonnay
- Pinot Grigio/Gris
- Sauvignon Blanc
- Riesling
- Cabernet Sauvignon
- Merlot
- Pinot Noir
- Syrah/Shiraz
o The style and quality of wines:
- made from 22 regionally important grape varieties (e.g. Nebbiolo, Malbec and Viognier)
- produced in over 70 geographical indications (GIs) around the world
o How grape varieties and winemaking processes influence key styles of:
Sparkling wines
Fortified wines
Key labelling terms used to indicate origin, style and quality
Principles and processes involved in the storage and service of wine
Principles of food and wine pairing
On successful completion you will be a more confident wine taster, able to describe and compare the styles of wines produced from internationally and regionally important grape varieties. You'll know how to interpret wine labels from the main wine producing regions of the world, and how to store, serve, taste and pair wines to get the best out of every glass.
Duración
3 dias
Formato
Online / en el campus
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