An essential for many employers in the travel industry, Amadeus is an industry standard, used worldwide for travel bookings and reservations. For groups or individuals.
A great introduction to the world of coffee brewing. Ideal as a starter or refresher course for individuals and teams.
The purpose of this SLP is to provide students with a basis for further learning in the field of tourism management, and to guide them with travel management and destination perspective skills.
The purpose of this SLP is for students to acquire basic management theory in a tourism context. They will understand the concepts of planning, organising, managing and leading a tourist enterprise within a local and global environment.
The purpose of this SLP is to provide students with a basis for subsequent learning in the field of tourism management and marketing. It will also guide them with knowledge and skills in the tourism management field of planning, organising, leading and control with an entrepreneurial orientation including familiarising participants with basic tourism marketing concepts.
The purpose of this SLP is to provide new information and skills to students to be able to master the art of preservation and to introduce a wide range of products which will be exhibited through practical exercises so that new skills can be acquired.
The purpose of this SLP is to provide the middle management qualifying students with the necessary skills to be able to implement revenue management principles as a sustainable business practice.
The purpose of this SLP is to develop the students ability to be upskilled in healthy cooking options such as vegetarianism, sustainable cooking, and hygiene as well as safety aspects in the kitchen in order to become employable in the Hospitality Sector.
The purpose of this SLP is to provide students with the theoretical background to enable them to manage organizational resources effectively. This programme will enable students, practitioners, managers and supervisors to obtain current knowledge by learning more about the key managerial concepts in Hospitality Management.
The purpose of this SLP is to develop the students ability to be upskilled in healthy cooking options such as vegetarianism, sustainable cooking, and hygiene as well as safety aspects in the kitchen in order to become employable in the Hospitality Sector.