educational services; namely, providing course of instructions in catering purchasing, alimentary diet, management per store, reception management, catering management, hygiene in accommodation, hygiene in catering, making the directors sensitive, banqueting organization, worksafety in catering, tradition and innovation in catering, technique for drafting a menu, management and development of staff resources, animating and managing a team, training of trainers, managing on the spot, speaking in public, the key for a successful meeting, personal organization of the manager, discovering services marketing, catering marketing department, hotelry marketing planning, gain clients and make them regular through advertizing, press communication public relations, marketing one's hotel, mastering the negotiation, creative negotiation facing the sale, initiation to reception, reception and relations with clients, understand and master working account, the budget as a tool for management, money management, flow and financial mechanisms of the company, understand economical clockworks of the company, the company and its economical environment, managing the staff, rights and duties of employers and employees, managing and marketing the cash in, and French rules in hotelry

hotel and lodging, restaurant services