RESTAURANT OPERATOR (Q4048573): Difference between revisions
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(Changed label, description and/or aliases in en: Setting new description) |
(Changed label, description and/or aliases in en, and other parts: Adding English translations) |
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RESTAURANT OPERATOR | |||||||||||||||
| Property / summary | |||||||||||||||
THE RESTAURANT OPERATOR IS A PROFESSIONAL FIGURE WHO INTERVENES, AT THE EXECUTIVE LEVEL, IN THE PROCESS OF CATERING AND RURAL ACCOMMODATION WITH AUTONOMY AND RESPONSIBILITIES LIMITED TO CIò THAT PROVIDE FOR THE PROCEDURES AND METHODS OF ITS OPERATION. ITS ACTIVITY IS MAINLY AIMED AT THE PRODUCTION OF BASES AND SEMI-FINISHED PRODUCTS AND THE PREPARATION OF TYPICAL FINISHED DISHES KNOWING THE IMPORTANCE OF THE USE OF ZERO KM PRODUCTS AND ORGANIC PRODUCTS. IT MANAGES THE CLEANING AND SANITISING OF THE EQUIPMENT AS WELL AS THE STORAGE AND PRESERVATION OF RAW MATERIALS PRODUCED BY THE FARM ITSELF. IN ADDITION, HE KNOWS AND KNOWS HOW TO REALISE THE MOST IMPORTANT LOCAL GASTRONOMIC TYPICALITIES USING, TRANSFORMING AND PRESERVING THE RAW MATERIALS PRODUCED BY THE AGRITOURISM COMPANY IN WHICH IT FITS AND IS ABLE TO DEVELOP PRODUCTS OF NORCINERIA AND DAIRY PRODUCTS TYPICAL OF THE UMBRIAN TERRITORY. (English) | |||||||||||||||
| Property / summary: THE RESTAURANT OPERATOR IS A PROFESSIONAL FIGURE WHO INTERVENES, AT THE EXECUTIVE LEVEL, IN THE PROCESS OF CATERING AND RURAL ACCOMMODATION WITH AUTONOMY AND RESPONSIBILITIES LIMITED TO CIò THAT PROVIDE FOR THE PROCEDURES AND METHODS OF ITS OPERATION. ITS ACTIVITY IS MAINLY AIMED AT THE PRODUCTION OF BASES AND SEMI-FINISHED PRODUCTS AND THE PREPARATION OF TYPICAL FINISHED DISHES KNOWING THE IMPORTANCE OF THE USE OF ZERO KM PRODUCTS AND ORGANIC PRODUCTS. IT MANAGES THE CLEANING AND SANITISING OF THE EQUIPMENT AS WELL AS THE STORAGE AND PRESERVATION OF RAW MATERIALS PRODUCED BY THE FARM ITSELF. IN ADDITION, HE KNOWS AND KNOWS HOW TO REALISE THE MOST IMPORTANT LOCAL GASTRONOMIC TYPICALITIES USING, TRANSFORMING AND PRESERVING THE RAW MATERIALS PRODUCED BY THE AGRITOURISM COMPANY IN WHICH IT FITS AND IS ABLE TO DEVELOP PRODUCTS OF NORCINERIA AND DAIRY PRODUCTS TYPICAL OF THE UMBRIAN TERRITORY. (English) / rank | |||||||||||||||
Normal rank | |||||||||||||||
| Property / summary: THE RESTAURANT OPERATOR IS A PROFESSIONAL FIGURE WHO INTERVENES, AT THE EXECUTIVE LEVEL, IN THE PROCESS OF CATERING AND RURAL ACCOMMODATION WITH AUTONOMY AND RESPONSIBILITIES LIMITED TO CIò THAT PROVIDE FOR THE PROCEDURES AND METHODS OF ITS OPERATION. ITS ACTIVITY IS MAINLY AIMED AT THE PRODUCTION OF BASES AND SEMI-FINISHED PRODUCTS AND THE PREPARATION OF TYPICAL FINISHED DISHES KNOWING THE IMPORTANCE OF THE USE OF ZERO KM PRODUCTS AND ORGANIC PRODUCTS. IT MANAGES THE CLEANING AND SANITISING OF THE EQUIPMENT AS WELL AS THE STORAGE AND PRESERVATION OF RAW MATERIALS PRODUCED BY THE FARM ITSELF. IN ADDITION, HE KNOWS AND KNOWS HOW TO REALISE THE MOST IMPORTANT LOCAL GASTRONOMIC TYPICALITIES USING, TRANSFORMING AND PRESERVING THE RAW MATERIALS PRODUCED BY THE AGRITOURISM COMPANY IN WHICH IT FITS AND IS ABLE TO DEVELOP PRODUCTS OF NORCINERIA AND DAIRY PRODUCTS TYPICAL OF THE UMBRIAN TERRITORY. (English) / qualifier | |||||||||||||||
point in time: 26 January 2022
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Revision as of 16:36, 26 January 2022
Project Q4048573 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | RESTAURANT OPERATOR |
Project Q4048573 in Italy |
Statements
37,940.0 Euro
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75,880.0 Euro
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50.0 percent
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SCUOLA DI FORMAZIONE PROFESSIONALE ".FORM"
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L¿OPERATORE DELLA RISTORAZIONE Ê UNA FIGURA PROFESSIONALE CHE INTERVIENE, A LIVELLO ESECUTIVO, NEL PROCESSO DELLA RISTORAZIONE E DELLA RICETTIVITà RURALE CON AUTONOMIA E RESPONSABILITà LIMITATE A CIò CHE PREVEDONO LE PROCEDURE E LE METODICHE DELLA SUA OPERATIVITà . LA SUA ATTIVITà Ê RIVOLTA PRINCIPALMENTE ALLA PRODUZIONE DELLE BASI E DEI SEMILAVORATI E ALLA PREPARAZIONE DI PIATTI TIPICI FINITI CONOSCENDO L¿IMPORTANZA DELL¿UTILIZZO DEI PRODOTTI A KM ZERO E DEI PRODOTTI BIOLOGICI. GESTISCE LA PULIZIA E LA SANIFICAZIONE DELLE ATTREZZATURE OLTRE CHE LO STOCCAGGIO E LA CONSERVAZIONE DELLE MATERIE PRIME PRODOTTE DALL¿AZIENDA AGRICOLA STESSA. INOLTRE, CONOSCE E SA REALIZZARE LE PIù IMPORTANTI TIPICITà GASTRONOMICHE LOCALI UTILIZZANDO, TRASFORMANDO E CONSERVANDO LE MATERIE PRIME PRODOTTE DALL¿AZIENDA AGRITURISTICA IN CUI SI INSERISCE ED Ê IN GRADO DI ELABORARE PRODOTTI DI NORCINERIA E PRODOTTI CASEARI TIPICI DEL TERRITORIO UMBRO. (Italian)
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THE RESTAURANT OPERATOR IS A PROFESSIONAL FIGURE WHO INTERVENES, AT THE EXECUTIVE LEVEL, IN THE PROCESS OF CATERING AND RURAL ACCOMMODATION WITH AUTONOMY AND RESPONSIBILITIES LIMITED TO CIò THAT PROVIDE FOR THE PROCEDURES AND METHODS OF ITS OPERATION. ITS ACTIVITY IS MAINLY AIMED AT THE PRODUCTION OF BASES AND SEMI-FINISHED PRODUCTS AND THE PREPARATION OF TYPICAL FINISHED DISHES KNOWING THE IMPORTANCE OF THE USE OF ZERO KM PRODUCTS AND ORGANIC PRODUCTS. IT MANAGES THE CLEANING AND SANITISING OF THE EQUIPMENT AS WELL AS THE STORAGE AND PRESERVATION OF RAW MATERIALS PRODUCED BY THE FARM ITSELF. IN ADDITION, HE KNOWS AND KNOWS HOW TO REALISE THE MOST IMPORTANT LOCAL GASTRONOMIC TYPICALITIES USING, TRANSFORMING AND PRESERVING THE RAW MATERIALS PRODUCED BY THE AGRITOURISM COMPANY IN WHICH IT FITS AND IS ABLE TO DEVELOP PRODUCTS OF NORCINERIA AND DAIRY PRODUCTS TYPICAL OF THE UMBRIAN TERRITORY. (English)
26 January 2022
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FOLIGNO
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