Sky baggrund
Sky baggrund

Hotel and restaurant management course

10-day course with awareness of your leadership role, different leadership styles, employee motivation, leadership tools, and communication for conflicts and difficult conversations. The course is for kitchen/canteen managers, delicatessen managers, restaurant managers, head chefs, sous chefs, reception managers or you who will soon have more leadership tasks.

The entire course focuses on managing a kitchen, restaurant or reception and combines management theories with practical examples from the industry. There is a mix of theoretical presentations, cases and practical assignments, where we take as our starting point examples from your daily life as a manager.

In addition to a lot of relevant skills, you will of course also have the opportunity to expand your personal network within the industry.

Structure and content

Module 1: Leadership and collaboration - personal leadership

Become more aware of leadership and behavior, including the interaction between manager and employee.

Module 2: Communication as a management tool

The importance of communication for one's own leadership role, including active use of various forms of communication.

Module 3: Applying situational leadership

Use of relevant situational management tools in relation to individual needs.

Module 4: The manager's conflict management and difficult conversations

Uncovering the core issues in a conflict and conducting challenging conversations that contain conflict potential.

Module 5: Resource optimization and change management in practice

Initiating change and development processes that promote employee motivation, efficiency and satisfaction, including strengthening the social working environment.

Yield

Awareness of your leadership role and insight into what good leadership is.

You learn to apply different management styles and methods.

You will be introduced to and become familiar with basic management tools that enable you to ensure good communication at all levels.

Training in resolving conflicts and conducting difficult conversations.

Optimization of resources with motivation and employee involvement.

Awareness of change and development as well as strengthening the social environment.

Last but not least, you will have the opportunity to expand your personal network in the industry.

Target group

The education is for current and future managers with an educational background up to and including vocational training level, who need basic prerequisites and tools within management.

Restaurantledelse 1 amu no: 19667
PERIODER
days: 2 date: 9/15/2026 - 9/16/2026
days: 2 date: 9/22/2026 - 9/23/2026
days: 1 date: 9/29/2026 - 9/29/2026
amu no: 19667
date: 9/15/2026 - 9/16/2026 date: 9/22/2026 - 9/23/2026 date: 9/29/2026 - 9/29/2026
Restaurantledelse 2 amu no: 19668
PERIODER
days: 1 date: 9/30/2026 - 9/30/2026
days: 2 date: 10/6/2026 - 10/7/2026
days: 2 date: 10/20/2026 - 10/21/2026
amu no: 19668
date: 9/30/2026 - 9/30/2026 date: 10/6/2026 - 10/7/2026 date: 10/20/2026 - 10/21/2026

teachers on the course

Brian Steen Coppersmith
Billede af medarbejder

contact persons

Gitte Faaborg Rasmussen
Education Secretary gira@techcollege.dk +45 7250 5271
Billede af medarbejder
Lisa Høgaard Rahbek
Sales and business developer lira@techcollege.dk +45 2526 6691
Billede af medarbejder