Certificate in Hotel Operations
UOW Malaysia KDU University College
Shah Alam, MalaysiaFirst step into the dynamic hospitality industry.
The Certificate in Hotel Operations equips students with the essential learning and fundamental skills needed to step into further studies of the dynamic international hospitality industry of today. Students will be introduced to the various facets of hospitality operations such as front office, housekeeping, food and beverage service, and culinary arts.
Official Master in Hospitality Management, with specialty in Hotel Management
CETT-UB Tourism / Hospitality / Gastronomy - Educational & Research
Barcelona, SpainIn order to train the best professionals in the hotel industry, CETT-UB presents the official master's in Hotel Management and Catering Management, one of the official programs in higher education with greater recognition and tradition (seventh edition and the first with official master recognition) within the current highly specialized nationwide university offer. CETT-UB has also the advantage of running its own tourism companies, including a four-star hotel, the Alimara, the first hotel in Catalonia to be certified "Guarantee Badge of Hospitality Environmental Quality”. The master has first-level managers of hospitality among its teachers team and an action-oriented methodology of learning: Group dynamics, role-play, outdoor training and coaching based on a training ensuring immediate implementation in the company.
Specialist Technical Diploma in Cuisine and Gastronomy
Escuela Superior de Hostelería de Sevilla
Seville, SpainThe school offers a specialized training program in cooking and gastronomy, which allow students enter the professional world by studying food and raw materials, its science and technology, meanwhile learning conservation techniques, handling, and preparation of the same, without forgetting nutritional aspects, quality control, and food safety, all with the knowledge of world cuisines and other complementary gastronomic products. But also, the student will learn aspects related to the management of catering companies and with research and innovation for the development of new culinary products. All this with the aim of integrally training future chefs and pastry chefs. The theoretical-practical training at the School is complemented by internships in national and international catering companies, which will facilitate access to the professional world of cooking with guarantees of success.
Aligning Employee Performance with Organizational Goals
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Based on the research and expertise of John Hausknecht, Ph.D., you will evaluate the possibility of working with or without a system, identify the properties and benefits of different systems, and explore different approaches to performance management. Steps to mitigate risk will be outlined, common rating and feedback errors will be examined, and support in delivering feedback will be provided using tools such as a Communication Plan. With the completion of an action plan at the end of the course, you will be ready to apply what you learn to your own organization.