Our training
Service excellence
Creating and decorating a buffet
Tableware training
Welcoming customers
The art of knowing how to behave
Top-of-the-range service
Rules of protocol and precedence
Floral art
Acquire excellence in foodservice
Developing your furnished tourist accommodation offer
Luxury customer relations certificate
Linen management
Foreign customers
Welcoming Japanese customers
Introduction to Chinese in the hospitality industry
Introduction to Russian in the hospitality industry
English in the hospitality industry
Business training
Hotel housekeeper – advanced training
Maître d’hôtel – events
Restaurant Maître d’hôtel
Hotel butler
Private butler
Restaurant waiter
Caterer Reception organizer
Restaurant Server professional title
Maître d’hôtel professional certificate (CQP)
Luxury customer relations certificate
Management
Team management & coaching in traditional catering
Local management
Oenology – Diploma courses
FWS (French Wine scholar)
Food and wine pairing
WSET TRAINING Level 1
WSET TRAINING Level 2
WSET TRAINING Level 3
WSET 3 in spirits
Oenology
WSET level 2 preparation
WSET level 3 preparation
WSET 3 preparation in Spirits
Principles of sommellerie
Knowing how to sell wine to boost your sales
Rum and Spirits Advisor
Catering
Discovering the event catering sector and its professions
The restaurant menu: a commercial asset
HACCP food hygiene
Dégustation
Introduction to the world’s mineral waters
RIOJA Wine Master Class
Burgundy Wine Master Class
Certification
Restaurant Server professional title
Maître d’hôtel professional certificate (CQP)
Luxury customer relations certificate
West Indies
Wset
WSET TRAINING Level 1
WSET TRAINING Level 2
WSET TRAINING Level 3
WSET 1 in spirits
WSET 2 en spirit
WSET 3 in spirits
WSET 1 IN SAKE
WSET 3 in Sake
WSET level 2 preparation
WSET level 3 preparation
WSET 3 preparation in Spirits
WSET 1 online
WSET 2 online
WSET 3 online
Consulting
Mystery shopper
Assessment of professional practices (EPP)
Conferences
Mineral waters of the world
Service excellence
Art of the table « à la Française »
Supply of personnel
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L’accueil de la clientèle Chinoise
All day - 31/05/2025
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