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    Programs

    EFFICIENT MANAGEMENT

    1. DELEGATION OF DUTIES

    2. 21 BASIC RULES OF LEADERSHI
    3. COMMUNICATION
    4. MOTIVATION
    5. TEAM PARTICIPATION
    6. COACHING
    7. CRISIS MANAGEMENT
    8. CHANGE MANAGEMENT
    9. MANAGING BUSINESS RISK

    HUMAN RESOURCES MANAGEMENT

    1. HUMAN RESOURCES MANAGEMENT BASICS

    2. HUMAN RESOURCES ADMINISTRATION IN THE FOODSERVICE INDUSTRY

    3. SCOUTING, ATTRACTING AND SELECTING STAFF

    4. MANAGING PERFORMANCE

    5. EMPLOYEE PERFORMANCE

    DEVELOPMENT OF SKILLS

    1. TIME MANAGEMENT

    2. STRESS MANAGEMENT

    3. SELF MARKETING

    MARKETING

    1. MODERN MARKETING ESSENTIALS

    2. CUSTOMER RELATIONSHIP MANAGEMENT

    3. STRATEGIC PLANNING OF PUBLIC RELATIONS

    4. BRAND MANAGEMENT

    5. ANALYSIS AND PREPARATION OF A MARKETING PLAN

    6. PUBLIC RELATIONS

    SALES

    1. NEGOTIATING

    2. SALES MANAGEMENT

    3. SALES SKILLS : BASIC

    4. SALES SKILLS : ADVANCED

    5. EXCELLENCE IN SERVICE :BASIC

    6. EXCELLENCE IN SERVICE : ADVANCED

    FINANCIAL MANAGEMENT

    1. BASIC ECONOMICS

    2. COSTING OF FOOD, DRINKS AND LABOR

    3. FINANCIAL MANAGEMENT FOR THE FOODSERVICE INDUSTRY

    SPECIAL TOPICS

    1. CORRECTING PERFORMANCE PROBLEMS

    2. STRATEGIC DECISION-MAKING

    3. FRANCHISING

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