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DELEGATION OF DUTIES
- 21 BASIC RULES OF LEADERSHI
- COMMUNICATION
- MOTIVATION
- TEAM PARTICIPATION
- COACHING
- CRISIS MANAGEMENT
- CHANGE MANAGEMENT
- MANAGING BUSINESS RISK
DELEGATION OF DUTIES
HUMAN RESOURCES MANAGEMENT BASICS
HUMAN RESOURCES ADMINISTRATION IN THE FOODSERVICE INDUSTRY
SCOUTING, ATTRACTING AND SELECTING STAFF
MANAGING PERFORMANCE
EMPLOYEE PERFORMANCE
TIME MANAGEMENT
STRESS MANAGEMENT
SELF MARKETING
MODERN MARKETING ESSENTIALS
CUSTOMER RELATIONSHIP MANAGEMENT
STRATEGIC PLANNING OF PUBLIC RELATIONS
BRAND MANAGEMENT
ANALYSIS AND PREPARATION OF A MARKETING PLAN
PUBLIC RELATIONS
NEGOTIATING
SALES MANAGEMENT
SALES SKILLS : BASIC
SALES SKILLS : ADVANCED
EXCELLENCE IN SERVICE :BASIC
EXCELLENCE IN SERVICE : ADVANCED
BASIC ECONOMICS
COSTING OF FOOD, DRINKS AND LABOR
FINANCIAL MANAGEMENT FOR THE FOODSERVICE INDUSTRY
CORRECTING PERFORMANCE PROBLEMS
STRATEGIC DECISION MAKING
FRANCHISING
