The course deals with the issues of architecture and interior design starting from a general framework in which it is highlighted how the identification of a customer target can influence the entire design process and coming to analyze the possible new hospitality design scenarios due to covid-19.!

This session focuses on holding staff accountable to drive better results. We will delve into communication and accountability as a mindset, rather than a formula, to reinforce one of the most important aspects of leadership.

This session highlights how your property’s sense of place can impact the distinctive and luxurious impression you make. Using pictures and stories from the world’s best hotels, restaurants and spas, we will work to define your sense of place and how to best to tell your story.

Around the world, we find ourselves facing global epidemics of obesity, type 2 diabetes and other predominantly diet-related diseases. In EU, there are more than 650M people that are obese, more than 500M people have diabetes and 50% of the population struggle with heart disease. All of these people want and need to eat according to their nutritional needs. To address these public health crises, we are showing you the opportunity on how to address these issues in your tourist facility. In this course, learners will be given the information and practical skills they need to begin optimizing nutrition in their facility.

The course lecturer is Diana Gluhak Spajić MSc nutritionist, the Innovation Project Manager, owner of Healthy Meal Standard:
www.dianagluhak.eu
www.healthymealstandard.eu

This course is still in production. You may sign up and get updates when this course has been uploaded.

The figure of the protocol personnel in a Government and Institutional travel plays a very important role as a crucial element for the achievement of the missions' objectives.

In relation to the relevance of the protocol aspects in the Governmental and Institutional Travel and Tourism (GITT) sector, the course aims to enable students to acquire the knowledge that will allow them to develop the appropriate strategies to cover the needs of the Delegation.

Know the principles that help to satisfy the demands of this sector and its impact on the usual operations in services suppliers. Knowledge of these specific procedures will help services suppliers, as well as the organizers of these trips, with the aim of improving communication and coordination between them.

In addition, during the program, the fundamentals that the United Nations Organization has defined in relation to Sustainable Tourism Development will be taken into account, evaluating their application to the different areas of action involved in the government travel sector.

Take the first step to increase your competitiveness and positioning through specialized training in this new sector, government and institutional travel: a new field of knowledge in an industry that is constantly evolving.

What do we mean by responsible and sustainable travel and tourism, why is it important to the tourism sector and what your business might do to become more sustainable?

This short course looks at four key areas and should give you a primer on:
Key sustainability issues and concepts
Possible responses supported by case study examples
Guidance on improving your business responses to sustainability and ESG practices
Sources of further information

Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health. Unsafe food containing harmful bacteria, viruses, parasites, or chemical substances can cause more than 200 different diseases – ranging from diarrhoea to cancers. Around the world, an estimated 600 million - almost 1 in 10 people – fall ill after eating contaminated food each year, resulting in 420 000 deaths and the loss of 33 million healthy life years (DALYs).

Food safety, nutrition, and food security are closely linked. Unsafe food creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, elderly, and the sick. In addition to contributing to food and nutrition security, a safe food supply also supports national economies, trade, and tourism, stimulating sustainable development. The globalization of food trade, a growing world population, climate change and rapidly changing food systems have an impact on the safety of food.

The highest standards of sanitation are required in a wide range of contexts and even more so in light of recent developments with the COVID-19 pandemic. This course offers participants the opportunity to acquire necessary knowledge and skills to control and prevent infections in a range of workplace settings. The objective of this training programme is to provide participants with an understanding of infection, how it can be prevented and how it can be controlled.
The OZO Academy offers a practical based training programme providing appropriate level of knowledge to prevent and control infection for those working in the hospitality and healthcare professions.