SCATTERED HOTEL AND BED & BREAKFAST
Duration: 12 hours
Contents: the seminar introduces the aspiring managers or already managers of B&Bs by providing them with a logical approach to the development and support of their business idea and tackles the cultural interaction existing between differently qualified subjects in a discursive and multidisciplinary way, the manager and the host, and communication between them.
A calculation scheme devoted to the configuration of its economic result (budget) is analysed, and an overview of the health system, tax regulations and regional laws regulating the B&B phenomenon is provided.
In addition, all the information, contacts and useful addresses is provided throughout the start of the activity with the local testimonies of those who have already activated an action in this field.
LOCAL CUISINE
Duration: 12 hours
Contents: Knowledge of local cuisine through a process of valorising traditions and knowledge of local recipes. It is an authentic path enhancing both cultural knowledge and skill. The lessons take place in structures with an equipped kitchen where local chefs present the dishes of the local gastronomic tradition to the participants.
THE VALORISATION OF LOCAL RESOURCES
Duration: 9 hours
Contents: The gastronomy of Friuli-Venezia Giulia and in particular of the Tarvisian border area can be defined as multi-ethnic: its culinary tradition stems from the encounter between local experiences with Habsburg and Slavic influences in general. This allowed to develop a rich and varied culinary panorama, with products and wines to be tasted in the numerous events organized throughout the region. It is therefore believed, also evaluating the development potential still implicit, that through a training of operators expert in the knowledge of typical local products and their re-proposition in an innovative key, that the enhancement of the territories is able to assert and consolidate itself in a specific strategy, shared both locally and interregionally.
THE MEANING OF HOSPITALITY AS A SUCCESS FACTOR: THE SECRETS OF THE CULTURE OF HOSPITALITY AND THE CREATION / MANAGEMENT OF EVENTS
Duration: 15 hours
Contents: This path aims to improve the relationship between the operating staff and the foreign customer / user at the reception and front office phases in the hotels and businesses in general, allowing the acquisition of communication and listening skills as well as knowledge of quality and professional role.
Furthermore, event preparation and organization techniques are presented.
Objectives to be pursued:
improve the quality provided and perceived
identify and describe the critical issues in the relationship with the customer / user
plan improvement interventions to face relationship issues
prepare events.
WELCOME AND COMMUNICATION WITH THE FOREIGN CUSTOMER
Duration
20 hours English module
20 hours German module
20 hours Slovenian module
TOURIST WEB MARKETING
Duration: 15 hours
Contents: The course provides participants with the skills and technical knowledge of the sector and everything needed to be immediately operational and independently plan web marketing actions or to evaluate specialized web agency projects. In particular, the techniques for obtaining a good positioning in search engines, online advertising to increase traffic and popularity, online booking, all with the help of practical examples and the study of real cases.
Web Marketing: visibility, strategy, planning
Web 2.0 in tourism, social media and reviews (TripAdvisor, Facebook, Twitter …)
Email marketing, newsletters
