FRONT OFFICE & BACK OFFICE MANAGEMENT Reservations: what they are and how to manage cancellations Reservation management and distribution Management and use of online booking platforms (Booking, Airbnb, Expedia, etc.) Telephone communication management Guest reception management, with and without reservation (walk-in guests) Check-in management: overview of legal requirements (Police registration procedures and tourist tax) Check-out procedures (receipts and electronic invoices) Overbooking management – ancillary services sales management Handling stressful situations – problem-solving skills Complaint management on-site and online Communication between receptionists, shift handovers, and work shift management Interdepartmental communication (Reception – Restaurant – Spa – Conference Hall) Strategies to satisfy and retain customers (room and service upgrades) Preparation of quotations and corporate/private agreements Role management: Front Office Manager – Shift Supervisor – Receptionist Room rate and ancillary service management (low and high season) Types of accommodation facilities (commercial, tourist, summer tourist, winter tourist) Tourism and destination marketing Website management, visibility and functionality Marketing strategies HOUSEKEEPING & PORTERAGE In-person module at the The Westin Palace Milan Role and shift management Floor management Types of room cleaning (stayover and check-out) Additional services Guest care Porterage and luggage storage FOOD & BEVERAGE MANAGEMENT Food & Beverage and the importance of planning Inventory and stock management The “Just in Time” concept Responsibilities of the Executive Chef and Restaurant Manager Total control in Food & Beverage operations Budgeting and forecasting Operational organizational structure Management control in F&B Team engagement Technical sheets and standard recipes Promotion and commercial development Restaurant concept development Restaurant revenue management Procurement management and supplier relations Menu engineering The two dimensions of sustainability: financial and environmental Delivering excellent service The restaurant experience Technology supporting F&B operations CONFERENCE CENTER & SPA MANAGEMENT Meeting room booking management Management of offered services Ancillary service sales and banqueting Types of events and conferences Different room setup styles Corporate agreements and client relationship management LUXURY STRATEGY Luxury hospitality strategies and positioning. ADMINISTRATION, ACCOUNTING & MANAGEMENT CONTROL Administrative and purchasing management Inventory and warehouse management Management of agreements and offers Corporate organizational structure REVENUE MANAGEMENT Bottom rate and SWOT analysis Analysis of ADR, RevPAR, ARPAR and GOPPAR indicators Yield management Objectives and conditions for application SALES & MARKETING Hotel marketing strategies. TOURISM DIGITAL MARKETING & SOCIAL MEDIA Advertising campaign management Web marketing and communication strategies Tourism promotion activities on social networks Strategies to improve property visibility online Creation of effective content and use of the official website Brand reputation management and social media trends Managing relationships and collaborations with tour operators SEO strategies Brand strategies in social media for hospitality The importance of Web 3.0 Use of tools for maintaining a constant and active web presence LEGAL ASPECTS: RISKS AND OPPORTUNITIES Tourism law and traveler protection New tourism frontiers: extra-hotel accommodation, environment, and sustainability Property managers and tourist rentals through OTAs Applicable regulations in the absence of general contractual conditions Hotel deposit regulations and civil code: abandoned items and guests overstaying National tourism legislation and market regulations General regulations for tourism professionals Focus on agritourism hospitality Maximizing the value of agritourism and accommodation facilities How to make agricultural tourism offerings competitive in the rural and sustainable tourism market

Diploma in Tourism or a Bachelor’s Degree At least 3 years of experience in the hospitality industry English language proficiency (Intermediate level – B2)

Certificate of Attendance Project Work Certificate

Preparatory Phase Minimum 50 hours of independent self-study based on the learning materials provided during the preparatory phase and throughout the lessons, including the possibility to review recorded lectures on the platform and complete any scheduled exercises. English language course lasting 6 months, with an “all you can learn” formula. If participants already possess a self-certified B2 level of English, they may choose one of the following languages instead: French, Spanish, Portuguese, Italian or German. Classroom Phase 180 hours of theoretical lessons Project Work Development of a practical project related to the course topics (1 month). Career Services CV distribution to companies in the hospitality sector Career guidance and job orientation

Kit Visibilità & Career Lab

Il nostro Istituto mette a disposizione strumenti, canali e un network professionale: amplificazione social dei contenuti migliori sui canali ufficiali della scuola; guida pratica alla creazione di contenuti; CV Positioning & Talent Distribution con aggiornamento finale del CV e diffusione, con lettera di presentazione di Istituto Europeo del Turismo, alle aziende del settore su tutto il territorio nazionale.

Agevolazioni e Finanziamenti

Early Pass: scontistica progressiva riservata a chi formalizza l'iscrizione con largo anticipo. Sconto studente IET dalla seconda iscrizione. Finanziarie convenzionate (seQura, Compass, Cofidis): possibilità di finanziamenti e dilazioni anche senza reddito.

Hospitality · Corsi e Master IET

Online Master in Hospitality Management – English Version

The Master in Hospitality Management is designed to provide a complete, all-round education in the hospitality industry.

Immagine generata o modificata con l'intelligenza artificiale

Durata

180 hours

Modalità

—

Partecipanti max

Avvio

From October 5th to March 15 th

Il corso

The Master in Hospitality Management is designed to provide a complete, all-round education in the hospitality industry.

This program is ideal for professionals looking to accelerate their career growth, including those aiming to take on advanced roles within their current organization.

Through insightful lessons and practical modules, participants will gain a comprehensive understanding of hospitality operations, from daily management to strategic planning. The program equips graduates with the managerial skills needed to effectively oversee all aspects of a tourism or hospitality business, enabling them to deliver excellence and innovation in every area of their organization.

Requisiti e destinatari

Diploma in Tourism or a Bachelor’s Degree
At least 3 years of experience in the hospitality industry
English language proficiency (Intermediate level – B2)

Parliamone

800 09 89 67

Certificazione

Certificate of Attendance
Project Work Certificate

Certificazioni internazionali

Certificate of Master Attendance
Project Work Certificate

Agevolazioni

Financing options available
CV review and updating for submission to companies in the hospitality industry upon completion of the training program

Scarica la brochure ↗

Il programma

FRONT OFFICE & BACK OFFICE MANAGEMENT
01Reservations: what they are and how to manage cancellations
02Reservation management and distribution
03Management and use of online booking platforms (Booking, Airbnb, Expedia, etc.)
04Telephone communication management
05Guest reception management, with and without reservation (walk-in guests)
06Check-in management: overview of legal requirements (Police registration procedures and tourist tax)
07Check-out procedures (receipts and electronic invoices)
08Overbooking management – ancillary services sales management
09Handling stressful situations – problem-solving skills
10Complaint management on-site and online
11Communication between receptionists, shift handovers, and work shift management
12Interdepartmental communication (Reception – Restaurant – Spa – Conference Hall)
13Strategies to satisfy and retain customers (room and service upgrades)
14Preparation of quotations and corporate/private agreements
15Role management: Front Office Manager – Shift Supervisor – Receptionist
16Room rate and ancillary service management (low and high season)
17Types of accommodation facilities (commercial, tourist, summer tourist, winter tourist)
18Tourism and destination marketing
19Website management, visibility and functionality
20Marketing strategies
HOUSEKEEPING & PORTERAGE
21In-person module at the The Westin Palace Milan
22Role and shift management
23Floor management
24Types of room cleaning (stayover and check-out)
25Additional services
26Guest care
27Porterage and luggage storage
FOOD & BEVERAGE MANAGEMENT
28Food & Beverage and the importance of planning
29Inventory and stock management
30The “Just in Time” concept
31Responsibilities of the Executive Chef and Restaurant Manager
32Total control in Food & Beverage operations
33Budgeting and forecasting
34Operational organizational structure
35Management control in F&B
36Team engagement
37Technical sheets and standard recipes
38Promotion and commercial development
39Restaurant concept development
40Restaurant revenue management
41Procurement management and supplier relations
42Menu engineering
43The two dimensions of sustainability: financial and environmental
44Delivering excellent service
45The restaurant experience
46Technology supporting F&B operations
CONFERENCE CENTER & SPA MANAGEMENT
47Meeting room booking management
48Management of offered services
49Ancillary service sales and banqueting
50Types of events and conferences
51Different room setup styles
52Corporate agreements and client relationship management
LUXURY STRATEGY
53Luxury hospitality strategies and positioning.
ADMINISTRATION, ACCOUNTING & MANAGEMENT CONTROL
54Administrative and purchasing management
55Inventory and warehouse management
56Management of agreements and offers
57Corporate organizational structure
REVENUE MANAGEMENT
58Bottom rate and SWOT analysis
59Analysis of ADR, RevPAR, ARPAR and GOPPAR indicators
60Yield management
61Objectives and conditions for application
SALES & MARKETING
62Hotel marketing strategies.
TOURISM DIGITAL MARKETING & SOCIAL MEDIA
63Advertising campaign management
64Web marketing and communication strategies
65Tourism promotion activities on social networks
66Strategies to improve property visibility online
67Creation of effective content and use of the official website
68Brand reputation management and social media trends
69Managing relationships and collaborations with tour operators
70SEO strategies
71Brand strategies in social media for hospitality
72The importance of Web 3.0
73Use of tools for maintaining a constant and active web presence
LEGAL ASPECTS: RISKS AND OPPORTUNITIES
74Tourism law and traveler protection
75New tourism frontiers: extra-hotel accommodation, environment, and sustainability
76Property managers and tourist rentals through OTAs
77Applicable regulations in the absence of general contractual conditions
78Hotel deposit regulations and civil code: abandoned items and guests overstaying
79National tourism legislation and market regulations
80General regulations for tourism professionals
81Focus on agritourism hospitality
82Maximizing the value of agritourism and accommodation facilities
83How to make agricultural tourism offerings competitive in the rural and sustainable tourism market

I nostri docenti

Danilo Di Pasquale
Responsabile formazione Suite 24
Danilo Di Pasquale ha iniziato ad impegnarsi per l’industria alberghiera nel 1994, ha conseguito due Master in Hospitality Management ed in Revenue Management alla Cornell University di Ithaca, New York (USA). Si è specializzato in Revenue Management alla Glion Hotel School, a Glion (Svizzera). Dal 2004 ha fondato Suite24 - Consulenza e Formazione per l’Ospitalità con cui si occupa di progetti di sviluppo alberghiero, organizzazione dell’Hotel, pianificazione strategica, formazione, strategie di vendita, strategie di revenue management, controllo di gestione. Svolge attività di formazione per alberghi in Italia ed Estero: Qatar, Emirati Arabi, Polonia, Romania, Moldova, Slovenia, Egitto. Ha avuto il privilegio di tenere lezioni formative per l’Università di Urbino, Università di Ferrara, Università di Iasi (Romania), Università di Chisinau (Moldova), Università di Szczecin (Polonia) e per l’Ente di Promozione Turistica in Moldova.
Stefano Margarito
Consulente alberghiero e formatore, decennale esperienza nell’Hotellerie partendo dal Front Office fino a diventare General Manager e fondare la società di Consulenza 2 Hospitality Solutions, dedicandosi con passione e dedizione alla gestione di strutture ricettive alberghiere ed extra alberghiere. Specializzato nel segmento luxury, ha sempre focalizzato l'attenzione alla customer care, alla cura dei dettagli, all’organizzazione e allo sviluppo del business, cercando di valorizzare il prodotto esaltandone l’identità. Crede fortemente nella valorizzazione delle risorse umane e nella loro importanza nel successo di una struttura.
Il suo percorso formativo include Laurea in Scienze del Turismo conseguita presso l’Università degli Studi Milano Bicocca nel 2008 e Master in “Hospitality Management: Finance & Marketing” alla Cornell University, NY nel 2016.