Estudios Superiores Abiertos de Hostelería

Introduction

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Hospitality Open Higher Studies (ESAH) is a School of Hospitality that offers individuals and companies a wide range of online courses and postgraduate Hospitality, Catering, Kitchen, Administration and Management, and Event ConfectioneryWith the support of the Superior School of Hotel Sevilla, Highly qualified teachers and specialists active in the online training, And the Universidad San Jorge, Supporting studies Expert and Master in the areas of Management and Administration, Events and Enology Technical Expert.

ESAH began operating in 2007 on the initiative of Lezama Group and Seas, ESuperior Open studios (Grupo San Valero). The two institutions forged a new educational project to provide classroom training that Lezama Group delivered through the School of Hotel Seville, using online methodology Seas, Open Higher Studies specialist center.

Our academic project is to train professionals to respond effectively to current and future needs of the hospitality industry, properly combining theory with business practice and making use of the online methodology based on new technologies.

At present 10,000 students have relied on training by our center, being the satisfaction index above 8.9 which supports the work of the faculty.

ESAH is proposed to become a reference in the panorama of within the hospitality industry online training, Backed by experience and consolidation of SEAS who has international recognition and accreditation by having the first e-learning platform validated by the European Union in a European project and Lezama Group, restaurant group as a reference.

Also ESAHDue to growth in the number of students, committed to opening a new office in Madrid. The delegation, with the collaboration of a large number of professionals such as teachers and Lezama Group with a new classroom seminars for the delivery of practicals to support the online training. From January 2014 with the aim to continue offering the best training, ESAH signing an agreement with the Universidad San Jorge endorsement for the university as a degree some of the studies of experts and masters, offering recognition of ECTS credits according to the study hours.

This school offers programs in:
  • Spanish

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Programs

This school also offers:

Master

Double Masters In Hotel And Restaurant Management

Online Part time September 2017 Spain Zaragoza

The Double Master in Hotel and Restaurant offers you the opportunity to purchase a full training in two of the sectors most labor demand in our country. With this double master's degree in hotel and restaurant management to professionals who can plan, organize and run a business form. Managers and professionals who are preparing to take the ... [+]

Double Master in Hotel and Restaurant Specialize with a double master's degree in hotel management and restaurant The Double Master in Hotel and Restaurant offers you the opportunity to purchase a full training in two of the sectors most labor demand in our country. With this double master's degree in hotel and restaurant management to professionals who can plan, organize and run a business form. Managers and professionals who are preparing to fill the jobs, in levels of responsibility that this competitive job market requires. Proper performance of the duties of the position, as well as knowledge of all areas related functions and hotel restaurant management is the direct responsibility of the management of establishments. Understand, manage and achieve satisfactory results is directly related to the management of hotels and restaurants. This double master allows a large specialization and adapted to the needs of the labor market. Agenda Management Skills - Environment and leadership. The knowledge worker. The new leader. Organization and management styles. Business growth and development. Tourism law - civil aspects of procurement in the hospitality industry. The administrative legal framework for hospitality businesses. The working environment in the hospitality sector. Taxation applied to the hospitality industry. Commercial legal aspects of the hospitality business. Administration and Management Control - Introduction to Hospitality costs. USALI. Budgets. Basic ratios. Integral Dashboard Human Resources Management and Internal Communication - The organization and the organizational culture. Analysis, description and assessment of jobs. Capturing human resources. Selection and orientation of human resources. The company training staff evaluation. Internal communication within the company. Sales and Marketing - Marketing hospitality and tourism. Definition of trade policy. The product as a commercial variable. Communication policy. New technologies in the marketing and commercialization. The marketing plan. Facilities Management and Maintenance - Maintaining hotelero.La maintenance management. Security and control. The Self-protection plan. Organization, planning and management of catering establishments - Management and processes food and beverage area. Purchasing Management. The financial management of the restoration. Management applied to catering establishments Banquet. Products V range. Negotiation: strategies and tactics. Other forms of restoration. Food Safety, Environment and Quality - The quality management in tourism enterprises. Concept and importance of quality. Implementation of a quality system. Hygiene and food safety. HACCP system. Quality and environmental health. Franchising: Franchisee & Franchisor - historical and etymological Settings-franchise franchising. Key Terms. Types of franchises. Advantages of franchising. Disadvantages of franchising. The value of a brand. Definition of contract. The elements of the franchise agreement. Contents of the contract: obligations and rights of the parties. The performance of the contract. The termination of the franchise agreement. Steps to the formation of a franchise. Precautions. Organization, planning and management of hotel establishments - Theory of business organization. The hotel company and organization. Hotel Planning (I). Hotel Planning (II). The organizational chart of a hotel company. Gestión y procesos del área de dirección. Herramientas de dirección (I): ratios básicos. Herramientas de dirección (II): el presupuesto hotelero. Gestión y procesos del área de alojamiento. Management processes and food and beverage area. Calidad y Medio Ambiente - Concepto e importancia de la calidad. Implantación de un sistema de calidad. Calidad medioambiental. Congresos y Eventos: Organización y Operaciones - La agencia de viajes. Tipos y gestión. El Producto Turístico y su Distribución. La intermediación. La Organización y Planificación del Congreso. GOALS Con el Doble Máster en Dirección de hoteles y restaurantes conseguiremos que: Adquieras las capacidades y conocimientos necesarios relacionados con la gestión y dirección de los establecimientos hosteleros, con especial incidencia en la gestión y organización de actividades relacionadas con los establecimientos de restauración en sus distintas tipologías. Puedas afrontar puestos de responsabilidad, donde tendrán que dirigir los distintos procesos involucrados en las empresas de hostelería. Fomentes ongoing processes and personal renewal in this type of competition and innovation in hospitality companies. You develop processes applied to hospitality research. Reconozas las cuestiones profesionales, morales y éticas implicadas en los servicios ofrecidos, y seguir como guía la adopción de las prácticas profesionales, éticas y legales adecuadas. Dirijas y coordines la política de expansión. Gestionar y dirigir establecimientos hosteleros, con especial incidencia en la gestión, organización y dirección de actividades relacionadas (según especialidad). Tratar los diferentes problemas de gestión de dichos establecimientos en la sociedad actual de manera multidisciplinaria. Dirigir el plan comercial y de marketing del establecimiento Supervisar el análisis y gestión de servicios externos Gestionar eficientemente personas y equipos Salidas El Doble Máster en Dirección de Hoteles y Restaurantes está dirigido a las personas que quieran: Adquirir una preparación específica para incorporarse a un puesto de trabajo dentro del sector hotelero. Improve or update their training in preparation to play a responsible position. Teniendo como salidas profesionales la de director de hotel, adjunto a dirección, subdirector, director de alimentos y bebidas, jefe de restauración, gerente de restaurantes o jefe de compras. Puedes consultar algunas de las empresas en las que nuestros alumnos han realizado prácticas aquí. Admission requirements El acceso al Doble Máster en Dirección de Hoteles y Restaurantes se puede realizar por una de estas dos vías: Having a university degree or Have professional experience. In this case, a committee will evaluate the knowledge and experience. [-]

Master's Degree In Restaurant Management

Online Part time September 2017 Spain Zaragoza

This Master in Restaurants focuses on advanced and specialized training, and addresses the academic and professional expertise and promote introduction to research work in the hospitality field. With the set of all subjects are also able to prepare on specific skills and abilities that enable their professional development in the field of ... [+]

Master in Restaurants Ranked positions in Restaurants The host field today is extremely competitive, therefore, it is increasingly important to have professionals with restaurant management capacity, they are able to plan and organize the business. This Master in Restaurants focuses on advanced and specialized training, and addresses the academic and professional expertise and promote introduction to research work in the hospitality field. With the set of all subjects are also able to prepare on specific skills and abilities that enable their professional development in the field of restoration, and the performance of functions required by the sector and preparing to fill the jobs, levels of responsibility that the international labor market begins to require. Agenda Management Skills - Environment and leadership. The knowledge worker. The new leader. Organization and management styles. Business growth and development. Tourism law - civil aspects of procurement in the hospitality industry. The administrative legal framework for hospitality businesses. The working environment in the hospitality sector. Taxation applied to the hospitality industry. Commercial legal aspects of the hospitality business. Administration and Management Control - Introduction to Hospitality costs. USALI. Budgets. Basic ratios. Integral Dashboard Human Resources Management and Internal Communication - The organization and the organizational culture. Analysis, description and assessment of jobs. Capturing human resources. Selection and orientation of human resources. The company training staff evaluation. Internal communication within the company. Sales and Marketing - Marketing hospitality and tourism. Definition of trade policy. The product as a commercial variable. Communication policy. New technologies in the marketing and commercialization. The marketing plan. Facilities Management and Maintenance - Maintaining hotelero.La maintenance management. Security and control. The Self-protection plan. Organization, planning and management of catering establishments - Management and processes food and beverage area. Purchasing Management. The financial management of the restoration. Management applied to catering establishments Banquet. Products V range. Negotiation: strategies and tactics. Other forms of restoration. Nutrition, Environment and Quality - The quality management in tourism enterprises. Concept and importance of quality. Implementation of a quality system. Hygiene and food safety. HACCP system. Quality and environmental health. Franchising: Franchisee & Franchisor - historical and etymological Settings-franchise franchising. Key Terms. Types of franchises. Advantages of franchising. Disadvantages of franchising. The value of a brand. Definition of contract. The elements of the franchise agreement. Contents of the contract: obligations and rights of the parties. The performance of the contract. The termination of the franchise agreement. Steps to the formation of a franchise. Precautions. GOALS With the Master in restaurants get that: Acquire the skills and knowledge necessary to address management and catering establishments, with special emphasis on the management and organization of related local restoration activities in its different types. Have the skills to deal with different management problems such establishments in today's society in a multidisciplinary manner. You can tackle positions, where they have to run the various processes involved in the hospitality business. Fomentes ongoing processes and personal renewal in this type of competition and innovation in hospitality companies. You develop processes applied to hospitality research. Reconozas professional, moral and ethical issues involved in the services offered, and continue to guide the adoption of appropriate professional, ethical and legal practices. Coordines Dirijas and expansion policy. Departures The Master in restaurants is aimed at people who want to: Acquire specific preparation for joining a job in a catering establishment. Improve or update their training in preparation to play a responsible position. Taking professional opportunities as the director of food and beverage, catering manager, restaurant manager and purchasing manager, or expand knowledge in them. Admission requirements Access to Master in restaurants so can one of two ways: Having a university degree or Have professional experience. In this case, a committee will evaluate the knowledge and experience. [-]

Master In Hotel Management

Online Part time September 2017 Spain Zaragoza

This master of hotel management addresses the academic and professional expertise, management skills, of planficación, organization and management of hotel estableciminetos. In addition, to promote the introduction to research work in the hospitality field. With the set of all the materials of this Master in Hospitality Management is also achieved skills and prepare for ... [+]

Master in Hospitality Management Get trained and leads the hospitality management Increasingly weight have their own hotel management tasks, as in the industry, factors such as innovation, technology and human resources make the balance of competitiveness at all levels. This master of hotel management addresses the academic and professional expertise, management skills, of planficación, organization and management of hotel estableciminetos. In addition, to promote the introduction to research work in the hospitality field. With the set of all the materials of this Master in Hospitality Management is also able to prepare on specific skills and abilities that allow your professional development in the hotel sector and the performance of functions required by the sector and preparing to take the jobs, in levels of responsibility that the international labor market begins to require. During the course you will use the Adapto hotel management program, which will provide you with educational ESAH license. Agenda Management Skills - Environment and leadership. The knowledge worker. The new leader. Organization and management styles. Business growth and development. Tourism law - civil aspects of procurement in the hospitality industry. The administrative legal framework for hospitality businesses. The working environment in the hospitality sector. Taxation applied to the hospitality industry. Commercial legal aspects of the hospitality business. Administration and Management Control - Introduction to Hospitality costs. USALI. Budgets. Basic ratios. Integral Dashboard Human Resources Management and Internal Communication - The organization and the organizational culture. Analysis, description and assessment of jobs. Capturing human resources. Selection and orientation of human resources. The company training staff evaluation. Internal communication within the company. Sales and Marketing - Marketing hospitality and tourism. Definition of trade policy. The product as a commercial variable. Communication policy. New technologies in the marketing and commercialization. The marketing plan. Facilities Management and Maintenance - The hotel maintenance. Maintenance management. Security and control. The Self-protection plan. Organization, planning and management of hotel establishments - Theory of business organization. The hotel company and organization. Hotel Planning (I). Hotel Planning (II). The organizational chart of a hotel company. Management and process management area. Tool direction (I): base ratios. Management tools (II): the hotel budget. Management processes and housing area. Management processes and food and beverage area. Quality and Environment - Concept and importance of quality. Implementation of a quality system. Environmental Quality. Conferences and Events: Organization and Operations - The travel agency. Types and management. The Tourism Product and Distribution. Intermediation. The Organization and Planning of Congress. GOALS The curriculum of the Master in Hotel Management aims to: Manage and direct catering establishments, with special emphasis on management, organization and management related activities (by specialty). Try different management problems such establishments in today's society in a multidisciplinary manner. Addressing positions, where they have to run the various processes involved in the hospitality business. Encourage ongoing renewal processes and personnel in this type of competition and innovation in hospitality companies. Leading business plan and marketing Property Oversee the analysis and management of external services Efficiently manage people and teams Departures The Master in Hospitality Management is aimed at people who want to: Acquire specific preparation for joining a job in the hotel industry. Improve or update their training in preparation to play a responsible position. Having as professional opportunities the hotel manager, assistant to management and deputy department director. Admission requirements Access to the Master in Hospitality Management can be performed by one of two ways: Having a university degree or Have professional experience. In this case, a committee will evaluate the knowledge and experience. [-]

Masters Degree In Gastronomy

Online Part time September 2017 Spain Zaragoza

This Masters in Gastronomy allow you develop professionally beyond the kitchen and dining rooms, both technical and humanistic knowledge, implicándote in the reality of the production processes, research and innovation, making you assume the responsibilities and commitments that today requires the business world ... [+]

Masters in Gastronomy Differentiate the use of imagination and innovation The great vocation that exists today gastronomy, in a country with such an extraordinary wealth of hospitality and tourism, should be brought to the professional field of a coherent, realistic and effective way, adapting to the current demands of specialization and competitiveness. As School of Hospitality in this master in gastronomy offer comprehensive training from elementary ethics of the profession, developing the ability to adapt to new trends and the use of imagination and innovation as differentiators. This Masters in Gastronomy allow you develop professionally beyond the kitchen and dining rooms, both technical and humanistic knowledge, implicándote in the reality of the production processes, research and innovation, making you assume the responsibilities and commitments that today requires the business world. Agenda The Introduction to the professional kitchen - Modern kitchen. Preliminary Operations in Modern Kitchen. Meet the Food Processing as: Vegetables, Eggs, Soups, Stews, Rice, Pasta, Vegetables, Seafood, Steaks, etc.. Management and Organization Department cuisine. Study and logistics on menus and cards. Advanced Professional Cookery - Pioneering in gastronomy. The culinary revolution. Advanced Cooking Equipment. New optimization tools. Advanced cooking techniques and conservation. The global pantry. Products, textures and spices. Catering and communities. Production and purchasing management. Research, development and innovation in the kitchen. The food industry and quality standards. Communication and marketing in the kitchen. New management models. Hygiene and Food Safety - Hygiene, food safety and public health. Food handlers. Good hygiene practice. Service and traceability. History of gastronomy - Birth of the kitchen. The Ancient Near East. The kitchen in the Classical World: Greece and Rome. The Arab and andasulí kitchen. European cuisine in the Middle Ages and the Renaissance. The kitchen of the seventeenth and eighteenth centuries. The nineteenth century French and Belle époque. The present and the "new kitchen". New Culinary Techniques - New Tools and Machines. Textures: thickeners, gelling agents and stabilizers. New Cooking Techniques. New ingredients. Cookbook. Pastry - Pastry: history and art. Installation and specific machinery. Knowledge of raw materials. Bodies bisque. Friable masses. Creams and derivatives. Mousses and families. Fermented doughs. Cold world. Mignardises. Pastry for coeliacs. Cakes. Trends and references. Get dining and links of interest. Chocolate and Pastry Arts - Study chocolate. Bombonería. Pastry restaurant. Chocolate pastry workshop. Sugar. Chocolate artistic. Salada Pastry - Introduction to the world of savory pastries. Tools. Pastry dough. Bodies scalded. Bodies of puff pastry. Liquid masses. Flatbreads. Mass breeze and orly dough. Cakes applying the studied masses. Sandwiches Workshop knowledge and tasting Spanish olive oils - The different types of olive oil and ranking. The main olive varieties and their geographical distribution. Oil processing. Benefits of its application in kitchen. Organoleptic analysis of virgin olive oils. Kitchens of the World - Introduction to international cuisine. French and Northern European cuisine. Italian cuisine. Mediterranean and Jewish cuisine. African and North African cuisine. Indian and Southeast Asian cuisine. Chinese and Japanese cuisine. South American and Caribbean cuisine. Mexican cuisine and the United States. vegetarian cuisine. GOALS With the Masters in Gastronomy we get that: Know Spanish cuisine and culture Learn the working methods and perfect your cooking techniques You obtain the basis for continuing professional development in the future Fomentes ongoing processes and personal renewal in this type of competition and innovation in hospitality companies Ocupes positions, which will head the various processes involved in catering companies Departures The Masters in Gastronomy is aimed at all people who want to make their profession gastronomy, as it is one of the most dynamic sectors. In this profession is essential to have an academic background in order to access the best gastronomic offers nationally and / or internationally, or to manage and run your own business. You will also have career opportunities as the chef and / or executive chef. Admission requirements Access to Masters in Gastronomy what can be done by one of two ways: Having a university degree or Have professional experience. In this case, a committee will assess your knowledge and experience. [-]

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Presentación de Escuela de Hostelería ESAH