Employment of trainee (Q3937899): Difference between revisions
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Andante Restaurant Kft. was founded in 2008 by four private individuals to take over the operation of the Andante Restaurant, previously operated by Virtuart Kft. The ownership of the two companies was the same, and the objective was to separate marketing activities from hospitality. The company currently operates the restaurant, where the development will take place, as well as a hotel in the building unit. The number of employees of the company is constant, with 9-10 employees. The current number of employees is 10 people. The evolution of the occupancy rates of the restaurant has proved to be lasting over the last period and the increase in staff has become key. An increase in staff of 1 person would contribute to increasing the size of the enterprise with the planned development. The company’s income increased steadily: compared to 2014 revenues, only a HUF couple hundred thousand decrease was recorded in the last closed year, but this year is expected to rise again. The firm’s market position is stable: in the restaurant on the outskirts of the city there are a large number of employees working in the industrial area, and the proximity of the nearby border crossing also ensures that the number of guests is adequate — consumption generated through traffic. The organizational development and HR goals include the training of pupils in the practical training of professionals who can be expected to be part of the team in the long term, providing a stable background for the operation. The project involves the recruitment of 1 female trainee and her professional qualifications as a cook. In addition to the chef, the chef will perform the food preparation sub-processes, understanding the whole cooking process, familiarising with the operation and application of the technology used. The company contact person assigned to him will be the cook at the company who has the appropriate professional experience to assist the trainee in his/her work. Graduated as a cook, working at the restaurant since 2005. The following activities will be carried out under the project: — 1 trainee’s employment, pay and contributions — in 9 months the salary to be accounted for is HUF 166.500 per month, plus the monthly contribution of HUF 32.953. — accounting for the company’s contact person’s salary — a monthly pay of HUF 58.366 per month and a contribution of HUF 16.634 is planned during 9 months. — accounting for general overheads — accounting: The monthly accounting of HUF 3,300 per month for 9 months is relevant, which is according to preliminary calculations for the recording of payroll and the administration of its accounting — costs of providing compulsory publicity — type C table, cost of HUF 15.000. — cost of purchase of equipment — the eligible cost is HUF 835 000 net. To help trainees work, the following equipment will be purchased: 1 piece of dishwasher and 1 refrigerated worktable with 2 drawers. The dishwasher puts the dishes used by the guests into the dishwasher, due to its capacity, it is a fast, efficient work tool. The worktable is required as a workstation for the trainee cook, where you can perform the preparatory work for your task, daily routine. Knowledge of the technology is absolutely necessary, on the one hand, to ensure the work surface of the trainee and, on the other hand, almost everywhere (in other companies) such equipment is available. In order to have the right professional knowledge, it is important to use the tools at the skill level, to know functions and to use them routinely. Real estate development is not relevant during the investment, no software is purchased. Employment of staff with disabilities is unplanned. The implementation of the project will contribute to deepening the trainee’s work experience and theoretical knowledge during formal education. Once recruited, you will be able to work independently, with the help of the contact point and with the guidance of colleagues. In the course of their employment, the trainee learns the practice and practices of hospitality work, using a modern machine park, acquires knowledge that makes them fit anywhere, even in large restaurants, catering places or in a multinational environment. This contributes to gaining a competitive advantage on the labour market over their counterparts with similar qualifications. In addition, the time spent in the company as a reference is also shown in the CVs of trainees, which is necessary at all times to fill the right jobs and positions. Quantifiable result of the project: • 1 trainee -1 female: 9 + 4.5 months at least • purchase of 2 items of equipment Other results: • prepare a trainee with sufficient knowledge to optimise his/her employment situation at all times (it is not planned to terminate the employment relationship after the employment period — long-term application is the goal) • development of the enterprise’s equipment pool (English) | |||||||||||||||
| Property / summary: Andante Restaurant Kft. was founded in 2008 by four private individuals to take over the operation of the Andante Restaurant, previously operated by Virtuart Kft. The ownership of the two companies was the same, and the objective was to separate marketing activities from hospitality. The company currently operates the restaurant, where the development will take place, as well as a hotel in the building unit. The number of employees of the company is constant, with 9-10 employees. The current number of employees is 10 people. The evolution of the occupancy rates of the restaurant has proved to be lasting over the last period and the increase in staff has become key. An increase in staff of 1 person would contribute to increasing the size of the enterprise with the planned development. The company’s income increased steadily: compared to 2014 revenues, only a HUF couple hundred thousand decrease was recorded in the last closed year, but this year is expected to rise again. The firm’s market position is stable: in the restaurant on the outskirts of the city there are a large number of employees working in the industrial area, and the proximity of the nearby border crossing also ensures that the number of guests is adequate — consumption generated through traffic. The organizational development and HR goals include the training of pupils in the practical training of professionals who can be expected to be part of the team in the long term, providing a stable background for the operation. The project involves the recruitment of 1 female trainee and her professional qualifications as a cook. In addition to the chef, the chef will perform the food preparation sub-processes, understanding the whole cooking process, familiarising with the operation and application of the technology used. The company contact person assigned to him will be the cook at the company who has the appropriate professional experience to assist the trainee in his/her work. Graduated as a cook, working at the restaurant since 2005. The following activities will be carried out under the project: — 1 trainee’s employment, pay and contributions — in 9 months the salary to be accounted for is HUF 166.500 per month, plus the monthly contribution of HUF 32.953. — accounting for the company’s contact person’s salary — a monthly pay of HUF 58.366 per month and a contribution of HUF 16.634 is planned during 9 months. — accounting for general overheads — accounting: The monthly accounting of HUF 3,300 per month for 9 months is relevant, which is according to preliminary calculations for the recording of payroll and the administration of its accounting — costs of providing compulsory publicity — type C table, cost of HUF 15.000. — cost of purchase of equipment — the eligible cost is HUF 835 000 net. To help trainees work, the following equipment will be purchased: 1 piece of dishwasher and 1 refrigerated worktable with 2 drawers. The dishwasher puts the dishes used by the guests into the dishwasher, due to its capacity, it is a fast, efficient work tool. The worktable is required as a workstation for the trainee cook, where you can perform the preparatory work for your task, daily routine. Knowledge of the technology is absolutely necessary, on the one hand, to ensure the work surface of the trainee and, on the other hand, almost everywhere (in other companies) such equipment is available. In order to have the right professional knowledge, it is important to use the tools at the skill level, to know functions and to use them routinely. Real estate development is not relevant during the investment, no software is purchased. Employment of staff with disabilities is unplanned. The implementation of the project will contribute to deepening the trainee’s work experience and theoretical knowledge during formal education. Once recruited, you will be able to work independently, with the help of the contact point and with the guidance of colleagues. In the course of their employment, the trainee learns the practice and practices of hospitality work, using a modern machine park, acquires knowledge that makes them fit anywhere, even in large restaurants, catering places or in a multinational environment. This contributes to gaining a competitive advantage on the labour market over their counterparts with similar qualifications. In addition, the time spent in the company as a reference is also shown in the CVs of trainees, which is necessary at all times to fill the right jobs and positions. Quantifiable result of the project: • 1 trainee -1 female: 9 + 4.5 months at least • purchase of 2 items of equipment Other results: • prepare a trainee with sufficient knowledge to optimise his/her employment situation at all times (it is not planned to terminate the employment relationship after the employment period — long-term application is the goal) • development of the enterprise’s equipment pool (English) / rank | |||||||||||||||
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| Property / summary: Andante Restaurant Kft. was founded in 2008 by four private individuals to take over the operation of the Andante Restaurant, previously operated by Virtuart Kft. The ownership of the two companies was the same, and the objective was to separate marketing activities from hospitality. The company currently operates the restaurant, where the development will take place, as well as a hotel in the building unit. The number of employees of the company is constant, with 9-10 employees. The current number of employees is 10 people. The evolution of the occupancy rates of the restaurant has proved to be lasting over the last period and the increase in staff has become key. An increase in staff of 1 person would contribute to increasing the size of the enterprise with the planned development. The company’s income increased steadily: compared to 2014 revenues, only a HUF couple hundred thousand decrease was recorded in the last closed year, but this year is expected to rise again. The firm’s market position is stable: in the restaurant on the outskirts of the city there are a large number of employees working in the industrial area, and the proximity of the nearby border crossing also ensures that the number of guests is adequate — consumption generated through traffic. The organizational development and HR goals include the training of pupils in the practical training of professionals who can be expected to be part of the team in the long term, providing a stable background for the operation. The project involves the recruitment of 1 female trainee and her professional qualifications as a cook. In addition to the chef, the chef will perform the food preparation sub-processes, understanding the whole cooking process, familiarising with the operation and application of the technology used. The company contact person assigned to him will be the cook at the company who has the appropriate professional experience to assist the trainee in his/her work. Graduated as a cook, working at the restaurant since 2005. The following activities will be carried out under the project: — 1 trainee’s employment, pay and contributions — in 9 months the salary to be accounted for is HUF 166.500 per month, plus the monthly contribution of HUF 32.953. — accounting for the company’s contact person’s salary — a monthly pay of HUF 58.366 per month and a contribution of HUF 16.634 is planned during 9 months. — accounting for general overheads — accounting: The monthly accounting of HUF 3,300 per month for 9 months is relevant, which is according to preliminary calculations for the recording of payroll and the administration of its accounting — costs of providing compulsory publicity — type C table, cost of HUF 15.000. — cost of purchase of equipment — the eligible cost is HUF 835 000 net. To help trainees work, the following equipment will be purchased: 1 piece of dishwasher and 1 refrigerated worktable with 2 drawers. The dishwasher puts the dishes used by the guests into the dishwasher, due to its capacity, it is a fast, efficient work tool. The worktable is required as a workstation for the trainee cook, where you can perform the preparatory work for your task, daily routine. Knowledge of the technology is absolutely necessary, on the one hand, to ensure the work surface of the trainee and, on the other hand, almost everywhere (in other companies) such equipment is available. In order to have the right professional knowledge, it is important to use the tools at the skill level, to know functions and to use them routinely. Real estate development is not relevant during the investment, no software is purchased. Employment of staff with disabilities is unplanned. The implementation of the project will contribute to deepening the trainee’s work experience and theoretical knowledge during formal education. Once recruited, you will be able to work independently, with the help of the contact point and with the guidance of colleagues. In the course of their employment, the trainee learns the practice and practices of hospitality work, using a modern machine park, acquires knowledge that makes them fit anywhere, even in large restaurants, catering places or in a multinational environment. This contributes to gaining a competitive advantage on the labour market over their counterparts with similar qualifications. In addition, the time spent in the company as a reference is also shown in the CVs of trainees, which is necessary at all times to fill the right jobs and positions. Quantifiable result of the project: • 1 trainee -1 female: 9 + 4.5 months at least • purchase of 2 items of equipment Other results: • prepare a trainee with sufficient knowledge to optimise his/her employment situation at all times (it is not planned to terminate the employment relationship after the employment period — long-term application is the goal) • development of the enterprise’s equipment pool (English) / qualifier | |||||||||||||||
point in time: 8 February 2022
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Revision as of 22:20, 8 February 2022
Project Q3937899 in Hungary
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Employment of trainee |
Project Q3937899 in Hungary |
Statements
3,349,777 forint
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3,895,089.535 forint
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85.999964 percent
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1 July 2017
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24 April 2018
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ANDANTE RESTAURANT Étteremüzemeltető Korlátolt Felelősségű Társaság
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46°56'54.67"N, 16°17'13.74"E
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Az Andante Restaurant Kft.-t 2008-ban alapította négy magánszemély azzal a céllal, hogy az addig Virtuart Kft. által üzemeltetett Andante Étterem üzemeltetését átvegye. A két vállalkozás tulajdonosi köre megegyezett, a meghatározott cél az volt, hogy a marketing tevékenységet elkülönítsék a vendéglátástól. A vállalkozás üzemeltetésében áll jelenleg az étterem, ahol a fejlesztés megvalósul valamint emellett egy szálloda is található az épületegységben. A vállalkozás alkalmazotti létszámára folyamatos állandóság, 9-10 fő jellemző. A jelenlegi alkalmazotti létszám 10 fő. Az étterem kihasználtsági mutatóinak alakulása az utóbbi időszakra tartósnak bizonyult, így a létszámbővítés kulcsfontosságúvá vált. 1 fős létszámbővítés a tervezett fejlesztéssel hozzájárulna a vállalkozás üzemméretének növeléséhez. A vállalkozás bevétele folyamatosan növekedett: a 2014. évi bevételekhez képest az utolsó lezárt évben csupán párszázezer forintos csökkenés jelentkezett, azonban az idei évben várható az újbóli emelkedés. A vállalkozás piaci helyzete stabilnak mondható: a város szélén működő étteremben az iparterületen dolgozó alkalmazottak közül nagy számban érkeznek vendégek, valamint a közeli határátkelő közelsége is biztosítja a vendégszám megfelelőségét - áthaladó forgalom generálta fogyasztás. A szervezetfejlesztési és HR célok között szerepel a tanulók gyakorlati képzése során olyan szakembereket kinevelni, akikre a képzés lezárulta után is számíthatnak, hosszú távon a csapat tagjai lehetnek, biztosítva ezzel a stabil hátteret a működtetéshez. A projekt keretében 1 fő női gyakornok felvételére kerül sor, szakmai képzettsége szakács. A szakács a főszakács mellett az ételkészítési részfolyamatokat végzi majd el, átlátva a főzési folyamat egészét, megismerve a használatos technológia működését, alkalmazási területeit. A hozzá rendelt vállalati kapcsolattartó a vállalkozásnál dolgozó szakács lesz, akinek megfelelő szakmai tapasztalata van ahhoz, hogy segítse a gyakornok munkáját. Végzettsége szakács, 2005. óta dolgozik az étteremben. A projekt keretében sor kerül az alábbi tevékenységek megvalósítására: - 1 fő gyakornok foglalkoztatása, bér és járulék elszámolása - 9 hónap alatt havi 166.500 Ft elszámolni kívánt bér valamint azt terhelő havi 32.953 Ft járulék. - vállalati kapcsolattartó számára bérköltség elszámolása - 9 hónap alatt havi 58.366 Ft munkabér és azt terhelő 16.634 Ft járulék elszámolása tervezett. - általános rezsi költség elszámolása - könyvelés: 9 hónapra havi 3.300 Ft elszámolása releváns, ami előzetes kalkulációk szerint bérszámfejtés és annak könyvelésével kapcsolatos ügyintézés elszámolására - kötelező nyilvánosság biztosításának költségei - C típusú tábla, bekerülési költsége 15.000 Ft. - eszközbeszerzés költsége - az elszámolható költség nettó 835.000 Ft. A gyakornokok munkavégzését segítendő, az alábbi eszközök kerülnek beszerzésre: 1 darab mosogatógép és 1 darab 2 fiókos hűtött munkaasztal. A mosogatógépbe a vendégek által használt edényzet kerül, kapacitása miatt gyors, hatékony munkaeszköz. A munkaasztal szükséges a szakács gyakornok munkaállomásaként, ahol elvégezheti a feladatához, napi rutinhoz tartozó előkészítési munkákat. A technológia ismerete mindenképpen szükséges, egyrészt a gyakornok munkavégzési felületét biztosítandó, másrészt szinte mindenhol (más cégeknél) rendelkezésre áll ilyen berendezés. Elmondható, hogy a megfelelő szakmai tudás meglétéhez fontos az eszközök készség szintű használata, funkciók ismerete, rutinszerű használatának képessége. A beruházás során ingatlanfejlesztés nem releváns, szoftver beszerzésére nem kerül sor. Megváltozott munkaképességű alkalmazott foglalkoztatása nem tervezett. A projekt megvalósítása a gyakornok munkatapasztalat szerzésének, iskolarendszerű oktatás során megtanult elméleti tudásának elmélyítéséhez járulnak hozzá. A felvételt követően önállóan, a kapcsolattartó segítségével és a kollégák iránymutatásával dolgozhat majd. A gyakornok a foglalkoztatása során a vendéglátási munkák gyakorlatát, praktikákat sajátítják el, modern géppark használatával olyan ismeretekre tesznek szert, amivel bárhol, akár nagyobb éttermekben, vendéglátó helyeken illetve multinacionális környezetben is megállják a helyüket. Mindez hozzájárul ahhoz, hogy a munkaerőpiacon, hasonló végzettségű társaikkal szemben versenyelőnyhöz jussanak. Továbbá a vállalkozásnál eltöltött idő, mint referencia is megjelenik a gyakornokok önéletrajzában, ami a megfelelő munkahelyek, pozíciók betöltéséhez mindenkor szükséges. A projekt számszerűsíthető eredménye: • 1 fő gyakornok alkalmazása -1 nő: 9 + 4,5 hónapig legalább • 2 darab eszköz beszerzése Egyéb eredmények: • megfelelő tudással bíró gyakornok felkészítése a foglalkoztatási helyzetének mindenkori optimalizálásához (nem tervezett a foglalkoztatási időszakot követően megszüntetni a jogviszonyt - hosszú távú alkalmazás a cél) • vállalkozás eszközparkjának fejlesztése (Hungarian)
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Andante Restaurant Kft. was founded in 2008 by four private individuals to take over the operation of the Andante Restaurant, previously operated by Virtuart Kft. The ownership of the two companies was the same, and the objective was to separate marketing activities from hospitality. The company currently operates the restaurant, where the development will take place, as well as a hotel in the building unit. The number of employees of the company is constant, with 9-10 employees. The current number of employees is 10 people. The evolution of the occupancy rates of the restaurant has proved to be lasting over the last period and the increase in staff has become key. An increase in staff of 1 person would contribute to increasing the size of the enterprise with the planned development. The company’s income increased steadily: compared to 2014 revenues, only a HUF couple hundred thousand decrease was recorded in the last closed year, but this year is expected to rise again. The firm’s market position is stable: in the restaurant on the outskirts of the city there are a large number of employees working in the industrial area, and the proximity of the nearby border crossing also ensures that the number of guests is adequate — consumption generated through traffic. The organizational development and HR goals include the training of pupils in the practical training of professionals who can be expected to be part of the team in the long term, providing a stable background for the operation. The project involves the recruitment of 1 female trainee and her professional qualifications as a cook. In addition to the chef, the chef will perform the food preparation sub-processes, understanding the whole cooking process, familiarising with the operation and application of the technology used. The company contact person assigned to him will be the cook at the company who has the appropriate professional experience to assist the trainee in his/her work. Graduated as a cook, working at the restaurant since 2005. The following activities will be carried out under the project: — 1 trainee’s employment, pay and contributions — in 9 months the salary to be accounted for is HUF 166.500 per month, plus the monthly contribution of HUF 32.953. — accounting for the company’s contact person’s salary — a monthly pay of HUF 58.366 per month and a contribution of HUF 16.634 is planned during 9 months. — accounting for general overheads — accounting: The monthly accounting of HUF 3,300 per month for 9 months is relevant, which is according to preliminary calculations for the recording of payroll and the administration of its accounting — costs of providing compulsory publicity — type C table, cost of HUF 15.000. — cost of purchase of equipment — the eligible cost is HUF 835 000 net. To help trainees work, the following equipment will be purchased: 1 piece of dishwasher and 1 refrigerated worktable with 2 drawers. The dishwasher puts the dishes used by the guests into the dishwasher, due to its capacity, it is a fast, efficient work tool. The worktable is required as a workstation for the trainee cook, where you can perform the preparatory work for your task, daily routine. Knowledge of the technology is absolutely necessary, on the one hand, to ensure the work surface of the trainee and, on the other hand, almost everywhere (in other companies) such equipment is available. In order to have the right professional knowledge, it is important to use the tools at the skill level, to know functions and to use them routinely. Real estate development is not relevant during the investment, no software is purchased. Employment of staff with disabilities is unplanned. The implementation of the project will contribute to deepening the trainee’s work experience and theoretical knowledge during formal education. Once recruited, you will be able to work independently, with the help of the contact point and with the guidance of colleagues. In the course of their employment, the trainee learns the practice and practices of hospitality work, using a modern machine park, acquires knowledge that makes them fit anywhere, even in large restaurants, catering places or in a multinational environment. This contributes to gaining a competitive advantage on the labour market over their counterparts with similar qualifications. In addition, the time spent in the company as a reference is also shown in the CVs of trainees, which is necessary at all times to fill the right jobs and positions. Quantifiable result of the project: • 1 trainee -1 female: 9 + 4.5 months at least • purchase of 2 items of equipment Other results: • prepare a trainee with sufficient knowledge to optimise his/her employment situation at all times (it is not planned to terminate the employment relationship after the employment period — long-term application is the goal) • development of the enterprise’s equipment pool (English)
8 February 2022
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Szentgotthárd, Vas
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Identifiers
GINOP-5.2.4-16-2016-00846
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