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Llevamos formaci\u00f3n a 92 localidades de la provincia de Buenos Aires<\/h2>\n
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<\/div>[vc_column_text]Nuestra Escuela Superior fue creada en 1994, con el objetivo de contribuir a la capacitaci\u00f3n de recursos humanos, para poder brindar servicios en la industria hotelera, gastron\u00f3mica, pastelera y tur\u00edstica.[\/vc_column_text]
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Capacitaciones<\/a><\/div> [\/vc_column][\/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1602105821265{margin-top: 40px !important;background-color: #00205a !important;}”][vc_column][vc_column_text]<\/p>\n
Capacitaci\u00f3n y formaci\u00f3n destinada a actores del sector<\/h2>\n
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La Escuela Superior de AEHG La Plata brinda, a trav\u00e9s de cada municipio y en conjunto con FEHGRA, cursos cortos de gastronom\u00eda y pasteler\u00eda y de servicios tur\u00edsticos.<\/div>\n
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Propuesta de Formaci\u00f3n<\/h2>\n
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<\/div>[vc_column_text]Los cursos son de corta duraci\u00f3n y organizados para dar respuestas a requerimientos laborales. Son solicitados por los municipios y alcanzan a todos los dependientes de los establecimientos hoteleros, gastron\u00f3micos y pasteleros. Tambi\u00e9n est\u00e1n abiertos a las personas de los municipios que quieran insertarse en el sector. Son gratuitos, con certificaciones abalados por FEHGRA y coordinados conjuntamente con cada municipio que los solicite.[\/vc_column_text]
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Atenci\u00f3n al Cliente y Manejo de Quejas<\/h4>\n
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<\/div>[vc_column_text]Aprende a transformar un reclamo en una oportunidad de fidelizaci\u00f3n. Este curso se enfoca en entender las expectativas del cliente, brindar un servicio personalizado y dominar t\u00e9cnicas de resoluci\u00f3n de conflictos para garantizar la mejora continua del servicio.[\/vc_column_text]
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Barismo Profesional<\/h4>\n
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<\/div>[vc_column_text]Domina el arte del caf\u00e9 desde el grano hasta la taza. Capacitaci\u00f3n te\u00f3rica y pr\u00e1ctica en la preparaci\u00f3n de espresso, texturizado de leche y Arte Latte. Incluye el manejo t\u00e9cnico de equipamiento especializado y la capacidad de resolver cualquier inconveniente t\u00e9cnico en la barra.[\/vc_column_text]
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Bartender: Actitud y Servicio<\/h4>\n
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<\/div>[vc_column_text]M\u00e1s all\u00e1 de la mezcla de bebidas, esta formaci\u00f3n profesionaliza el rol del bartender. Se centra en la \u00e9tica de trabajo, la postura profesional y el respeto por el cliente, elevando la calidad del servicio independientemente de la formalidad del establecimiento.[\/vc_column_text]
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Buenos Anfitriones Tur\u00edsticos<\/h4>\n
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<\/div>[vc_column_text]Convertite en el mejor embajador de tu ciudad. Este curso ense\u00f1a a recibir turistas con calidez, diferenciando entre una atenci\u00f3n eficaz y un servicio eficiente, con el objetivo de motivar a los visitantes a explorar y disfrutar al m\u00e1ximo del destino local.[\/vc_column_text]
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Marketing Hotelero y Gastron\u00f3mico<\/h4>\n
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<\/div>[vc_column_text]Herramientas estrat\u00e9gicas para posicionar tu negocio en un mercado competitivo. Al finalizar, ser\u00e1s capaz de analizar a la competencia, dise\u00f1ar procesos de marketing efectivos, fijar precios estrat\u00e9gicos y ejecutar planes de promoci\u00f3n que atraigan a m\u00e1s clientes.[\/vc_column_text]
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Mozos y Camareras (Nivel Inicial)<\/h4>\n
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<\/div>[vc_column_text]Formaci\u00f3n integral para el sector de Alimentos y Bebidas. Adquir\u00ed las destrezas operativas necesarias para un servicio de mesa impecable en restaurantes, banquetes o room service, manteniendo siempre los m\u00e1s altos est\u00e1ndares de calidad y satisfacci\u00f3n del hu\u00e9sped.[\/vc_column_text]
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Cursos<\/h2>\n
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- Atenci\u00f3n al cliente \/\/ 12 hsde Servicios Tur\u00edstico\u00a012 hs.<\/li>\n
- Calidad de Servicios Tur\u00edsticos \/\/ 12 hs.<\/li>\n
- Concientizaci\u00f3n Tur\u00edstica\/\/ 12 hs.<\/li>\n
- Maitre de Banquetes y Restaurante\/\/ 12 hs.<\/li>\n
- Manipulaci\u00f3n Higi\u00e9nica de Alimentos \/\/ 12 hs.<\/li>\n
- Mozos y camareras \u2013 Avanzado \/\/12 hs.<\/li>\n
- Mozos y camareras \u2013 B\u00e1sico\/\/12 hs.<\/li>\n
- Quejas y Reclamos \/\/ 8 hs.<\/li>\n
- Recepci\u00f3n y Conserjer\u00eda \u2013 B\u00e1sico \/\/ 12 hs.<\/li>\n
- Servicios de Pisos \u2013 Mucamas\/\/12 hs.<\/li>\n
- Recepci\u00f3n y Conserjer\u00eda \u2013 Avanzado\/\/8 hs.<\/li>\n<\/ul>\n<\/div>[\/vc_tta_section][vc_tta_section title=”MANDOS MEDIOS Y GERENCIALES” tab_id=”1602106182055-0cbb2709-d0a7″]
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- Calidad Empresaria del sector Hotelero \u2013 Gastron\u00f3mico \/\/ 12 hs.<\/li>\n
- Ceremonial y Protocolo \/\/ 12 hs.<\/li>\n
- Costos para Establecimientos Gastron\u00f3micos\/\/ 12 hs.<\/li>\n
- Costos para Establecimientos Hoteleros\/\/ 12 hs.<\/li>\n
- Departamento de Ama de llaves\/\/ 12 hs.<\/li>\n
- Gesti\u00f3n Hotelera\/\/ 12 hs.<\/li>\n
- Manejo de los Recursos Humanos para peque\u00f1os hoteles\/\/ 12 hs.<\/li>\n
- Organizaci\u00f3n de Eventos exitosos en Hoteler\u00eda y Gastronom\u00eda\/\/ 12 hs.<\/li>\n
- Organizaci\u00f3n y Gesti\u00f3n de Destinos Tur\u00edsticos\/\/ 12 hs.<\/li>\n
- Plan de Negocios Hotelero\/\/ 12 hs.<\/li>\n
- Presupuesto Econ\u00f3mico Financiero\/\/ 12 hs.<\/li>\n
- Revenue Management \u2013 Parte I \/\/ 8 hs.<\/li>\n
- Revenue Management \u2013 Parte II \/\/8 hs.<\/li>\n
- Turismo de salud\/\/ 12 hs.<\/li>\n<\/ul>\n<\/div>[\/vc_tta_section][vc_tta_section title=”SEMINARIO HOTELERO \/ GASTRON\u00d3MICO” tab_id=”1602106314882-08ebc0ce-a98f”][vc_row_inner][vc_column_inner width=”1\/2″]
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- Administraci\u00f3n y Control de Establecimientos de Hospedaje basado en USALI\/\/8 hs.<\/li>\n
- Asociatividad y Cooperaci\u00f3n en Empresas Hoteleras \u2013 Gastron\u00f3micas \/\/ 8 hs.<\/li>\n
- Barismo \/\/ 8 hs.<\/li>\n
- Calidad en Alimentos \u2013 An\u00e1lisis de puntos cr\u00edticos de control (PCC) \/\/ 8 hs.<\/li>\n
- Campa\u00f1as y Web 2.0 \u2013 Avanzado \/\/ 8 hs.<\/li>\n
- Campa\u00f1as y Web 2.0 \u2013 B\u00e1sico \/\/ 8 hs.<\/li>\n
- Catas Corporativas como herramienta de ventas\/\/ 8 hs.<\/li>\n
- Coaching \/\/ 8 hs.<\/li>\n
- Cocina Profesional \u2013 Avanzado\/\/ 8 hs.<\/li>\n
- Cocina Profesional \u2013 B\u00e1sico \/\/ 8 hs.<\/li>\n
- Cocina Profesional \u2013 Intermedio\/\/ 8 hs.<\/li>\n
- Cocina Regional Argentina \/\/12 hs.<\/li>\n
- Competitividad y Rentabilidad en la Empresa Gastron\u00f3mica \/\/ 8 hs.<\/li>\n
- Competitividad y Rentabilidad en la Empresa Hotelera \/\/8 hs.<\/li>\n
- Concientizaci\u00f3n de la Enfermedad Cel\u00edaca \/\/ 8 hs.<\/li>\n
- Dise\u00f1o y Elaboraci\u00f3n de Men\u00fas Saludables \/\/ 8 hs.<\/li>\n
- Email Marketing y Campa\u00f1as por Internet 8 hs<\/li>\n
- Enolog\u00eda \/\/ 8 hs.<\/li>\n
- Escandallado y Control de Carta en Servicios de Restauraci\u00f3n\/\/ 8 hs.<\/li>\n
- Gesti\u00f3n de Compras y Stock 8 hs.<\/li>\n
- Ingenier\u00eda de Men\u00fa 8 hs.<\/li>\n
- Introducci\u00f3n a la Responsabilidad Social Empresaria \/\/ 8 hs.<\/li>\n
- La satisfacci\u00f3n del turista mediante la calidad, el servicio y el valor \/\/ 8hs.<\/li>\n<\/ul>\n<\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″]
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- Maridaje de T\u00e9 y Caf\u00e9 \/\/ 8 hs.<\/li>\n
- Marketing Pr\u00e1ctico para Empresas Hotelero \u2013 Gastron\u00f3micas \/\/ 8 hs.<\/li>\n
- Multiculturalidad y Diversidad en la Gesti\u00f3n de Organizaciones\/\/ 8 hs.<\/li>\n
- Oratoria \/\/ 8 hs.<\/li>\n
- Participaci\u00f3n Exitosa en Fiestas Populares \/\/ 8 hs.<\/li>\n
- Pasteler\u00eda Avanzada \u2013 Parte I \/\/ 8 hs.<\/li>\n
- Pasteler\u00eda Avanzada \u2013 Parte II \/\/ 8 hs.<\/li>\n
- Pasteler\u00eda Avanzada \u2013 Parte III \/\/ 8 hs.<\/li>\n
- Pasteler\u00eda Avanzada \u2013 Parte IV \/\/8 hs.<\/li>\n
- Primeros Auxilios y Reanimaci\u00f3n Cardio Pulmonar (RCP) \/\/ 8 hs.<\/li>\n
- Procedimientos Gastron\u00f3micos \/\/ 8 hs.<\/li>\n
- Productividad del Negocio Hotelero \/\/ 8 hs.<\/li>\n
- Relaciones P\u00fablicas e Imagen en Hoteler\u00eda y Gastronom\u00eda \/\/ 8 hs.<\/li>\n
- Seguridad e Higiene en el Sector Hotelero Gastron\u00f3mico \/\/ 8 hs.<\/li>\n
- Servicios Gastron\u00f3micos \u2013 Compra, Recepci\u00f3n y Almacenamiento de Materias Primas \/\/\u00a0\u00a0 8 hs.<\/li>\n
- Servicios gastron\u00f3micos: compra, recepci\u00f3n y almacenamiento de materias primas \/\/ 8 hs.<\/li>\n
- Taller de Estrategias y Acciones comerciales para Hoteles Independientes \/\/ 12hs.<\/li>\n
- Taller de Gesti\u00f3n Operativa de Filiales \/\/ 8 hs.<\/li>\n
- T\u00e9cnica de Ventas \u2013 B\u00e1sico \/\/ 8 hs<\/li>\n
- T\u00e9cnica de Ventas \u2013 Avanzado \/\/ 8 hs.<\/li>\n
- T\u00e9cnicas de conservaci\u00f3n adecuada de alimentos (congelaci\u00f3n y vac\u00edo) 8 hs<\/li>\n
- Turismo Accesible \/\/ 8 hs.<\/li>\n<\/ul>\n<\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][\/vc_tta_accordion][\/vc_column][\/vc_row][vc_row][vc_column]<\/div><\/div>\n
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