Employment of 2 trainees at TEAM Kft. (Q3937581): Difference between revisions
Jump to navigation
Jump to search
(Changed an Item: add summary) |
(Changed an Item: Adding English translations) |
||||||||||||||
| Property / summary | |||||||||||||||
We can safely say that the long-established restaurant has given countless prepared students to catering businesses in the nearby and remote environments. Over the past twenty years, several of our apprentices have become employees of the enterprise. We currently have 2 colleagues who graduated from our house. Our students were members of the teams successfully participating in professional competitions organised by VET schools on several occasions. At the moment, one of our chef employees passed the chef master’s exam. Professional traditions are preserved for chef students (34 811 04) by familiarising themselves with the recipes of the traditional Hungarian dishes on our page and presenting the way in which they are prepared. During the internship, cook pupils get acquainted with the various food preparation techniques, which help them to achieve a high level of professional development, depending on the equipment of the training site. Learner training, however, requires constant renewal and continuous technical improvement. The operation of the Kft. requires a significant amount of current assets. The planned investment fits well into the strategic ideas of the management of the business company, as part of the project we are preparing to purchase machines that will help the two trainees to prepare in practice. Our kitchen is well equipped with basic kitchen equipment. We have all this, but the need for continuous technological development and the need for modern student training justifies technological development. Long-term training requires the machines and tools contained in the project. The company was founded in 2010 and purchased a former company cuisine and a related restaurant. Over the years, he had an apprenticeship every year, and he won several tenders for the purchase of machines. The current call will help to train two pupils at the same time as practical teaching. Two different cooking pots, one electric and one gas fuelled, designed to be procured during the tender. Their handling and use is essential in daily practice. The third purchase machine is an electric vegetable slicer. It can also slice, grate, dice, log and strip the raw materials for use on a large scale. The trainee contact for the application, who has a leading position in the applicant company, is Károly Lajkó, whose total employment relationship is 36 years and 29 of these 36 years work for the applicant. In terms of professional education, you have a secondary professional qualification, for which you have just completed a master’s service course. The two trainees are in the right place for practical training. (English) | |||||||||||||||
| Property / summary: We can safely say that the long-established restaurant has given countless prepared students to catering businesses in the nearby and remote environments. Over the past twenty years, several of our apprentices have become employees of the enterprise. We currently have 2 colleagues who graduated from our house. Our students were members of the teams successfully participating in professional competitions organised by VET schools on several occasions. At the moment, one of our chef employees passed the chef master’s exam. Professional traditions are preserved for chef students (34 811 04) by familiarising themselves with the recipes of the traditional Hungarian dishes on our page and presenting the way in which they are prepared. During the internship, cook pupils get acquainted with the various food preparation techniques, which help them to achieve a high level of professional development, depending on the equipment of the training site. Learner training, however, requires constant renewal and continuous technical improvement. The operation of the Kft. requires a significant amount of current assets. The planned investment fits well into the strategic ideas of the management of the business company, as part of the project we are preparing to purchase machines that will help the two trainees to prepare in practice. Our kitchen is well equipped with basic kitchen equipment. We have all this, but the need for continuous technological development and the need for modern student training justifies technological development. Long-term training requires the machines and tools contained in the project. The company was founded in 2010 and purchased a former company cuisine and a related restaurant. Over the years, he had an apprenticeship every year, and he won several tenders for the purchase of machines. The current call will help to train two pupils at the same time as practical teaching. Two different cooking pots, one electric and one gas fuelled, designed to be procured during the tender. Their handling and use is essential in daily practice. The third purchase machine is an electric vegetable slicer. It can also slice, grate, dice, log and strip the raw materials for use on a large scale. The trainee contact for the application, who has a leading position in the applicant company, is Károly Lajkó, whose total employment relationship is 36 years and 29 of these 36 years work for the applicant. In terms of professional education, you have a secondary professional qualification, for which you have just completed a master’s service course. The two trainees are in the right place for practical training. (English) / rank | |||||||||||||||
Normal rank | |||||||||||||||
| Property / summary: We can safely say that the long-established restaurant has given countless prepared students to catering businesses in the nearby and remote environments. Over the past twenty years, several of our apprentices have become employees of the enterprise. We currently have 2 colleagues who graduated from our house. Our students were members of the teams successfully participating in professional competitions organised by VET schools on several occasions. At the moment, one of our chef employees passed the chef master’s exam. Professional traditions are preserved for chef students (34 811 04) by familiarising themselves with the recipes of the traditional Hungarian dishes on our page and presenting the way in which they are prepared. During the internship, cook pupils get acquainted with the various food preparation techniques, which help them to achieve a high level of professional development, depending on the equipment of the training site. Learner training, however, requires constant renewal and continuous technical improvement. The operation of the Kft. requires a significant amount of current assets. The planned investment fits well into the strategic ideas of the management of the business company, as part of the project we are preparing to purchase machines that will help the two trainees to prepare in practice. Our kitchen is well equipped with basic kitchen equipment. We have all this, but the need for continuous technological development and the need for modern student training justifies technological development. Long-term training requires the machines and tools contained in the project. The company was founded in 2010 and purchased a former company cuisine and a related restaurant. Over the years, he had an apprenticeship every year, and he won several tenders for the purchase of machines. The current call will help to train two pupils at the same time as practical teaching. Two different cooking pots, one electric and one gas fuelled, designed to be procured during the tender. Their handling and use is essential in daily practice. The third purchase machine is an electric vegetable slicer. It can also slice, grate, dice, log and strip the raw materials for use on a large scale. The trainee contact for the application, who has a leading position in the applicant company, is Károly Lajkó, whose total employment relationship is 36 years and 29 of these 36 years work for the applicant. In terms of professional education, you have a secondary professional qualification, for which you have just completed a master’s service course. The two trainees are in the right place for practical training. (English) / qualifier | |||||||||||||||
point in time: 9 February 2022
| |||||||||||||||
Revision as of 06:38, 9 February 2022
Project Q3937581 in Hungary
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Employment of 2 trainees at TEAM Kft. |
Project Q3937581 in Hungary |
Statements
6,879,181 forint
0 references
7,999,047.674 forint
0 references
85.999984 percent
0 references
2 November 2016
0 references
15 January 2018
0 references
SUSOGÓ TEAM Vendéglátóipari és Szolgáltató Korlátolt Felelősségű Társaság
0 references
47°3'43.20"N, 18°2'27.49"E
0 references
Bizton állíthatjuk, hogy a régóta üzemelő étterem számtalan felkészült tanulót adott a közeli és a távoli környezet vendéglátó vállalkozásai számára. Az eltelt húsz év alatt több szakmunkás tanulónk vált a vállalkozás alkalmazottjává. Jelenleg 2 olyan munkatársunk van, aki nálunk végzett. Tanulóink több alkalommal tagjai voltak a szakképző iskolák által rendezett szakmai versenyeken sikeresen szereplő csapatainak. Jelenleg egy szakács alkalmazottunk végezte el a szakács mestervizsgát. A szakmai hagyományok őrzése a szakács tanulók (34 811 04) számára az é t lapunkon szereplő hagyományos magyaros ételek receptúrájának megismerésében és főzési - elkészítési módjának bemutatásában valósul meg. A szakács tanulók a gyakorlat során a képzési hely felszereltségéhez mérten megismerkednek a különböző ételkészítési eljárásokkal, mely segíti őket a magas szintű szakmai fejlődéshez. A tanulóképzéshez azonban állandó megújulásra, folyamatos technikai fejlesztésre van szükség. A Kft. működéséhez jelentős összegű forgóeszköz állományra van szükség. A tervezett beruházás jól illeszkedik a gazdasági társaság menedzsmentjének stratégiai elképzelései közé, a projekt keretében olyan gépek beszerzésére készülünk, amely a két szakács gyakornok gyakorlati felkészülését fogja segíteni. Konyhánk jól ellátott alapvető konyhatechnikai eszközökkel. Mindezekkel bírunk, ám a folyamatos technológiai fejlesztés igénye, a korszerű tanulóképzés szükségessége indokolja a technológiai fejlesztést. A hosszú távra tervezett tanulóképzés igényli a pályázati projektben található gépeket , eszközöket. A 2010-ben alakult vállalkozás egy korábban vállalati célra szolgált konyhát és a hozzátartozó éttermet vásárolta meg. Az évek során minden évben volt tanulószerződése, több alkalommal nyert pályázatot gépbeszerzésre. A mostani pályázat két tanuló képzését fogja segíteni a gyakorlati tanítással egyidejűleg. A pályázat során beszerzésre tervezett két darab különböző működésű főzőüst, egy elektromos és egy gázüzemű. Ezek kezelése , használata elengedhetetlen a napi gyakorlatban. A harmadik beszerzésre szánt gép egy elektromos zöldségszeletelő gép. Ez nagyüzemi szinten is képes szeletelni, reszelni, kockázni, hasábolni és csíkozni a felhasználásra szánt alapanyagokat. A pályázat gyakornoki kapcsolattartója, aki a pályázó cégben egyéb iránt vezető tisztség viselő az a Lajkó Frigyes Károly, akinek az összes munkaviszonya 36 év és ebből a 36 évből 29 évet dolgozik a pályázónál . Szakmai végzettségét tekintve középfokú szakmai végzettsége van, amihez nem rég végzett el egy mester felszolgáló tanfolyamot. Kezében jó helyen van a két gyakornok gyakorlati felkészítésre. (Hungarian)
0 references
We can safely say that the long-established restaurant has given countless prepared students to catering businesses in the nearby and remote environments. Over the past twenty years, several of our apprentices have become employees of the enterprise. We currently have 2 colleagues who graduated from our house. Our students were members of the teams successfully participating in professional competitions organised by VET schools on several occasions. At the moment, one of our chef employees passed the chef master’s exam. Professional traditions are preserved for chef students (34 811 04) by familiarising themselves with the recipes of the traditional Hungarian dishes on our page and presenting the way in which they are prepared. During the internship, cook pupils get acquainted with the various food preparation techniques, which help them to achieve a high level of professional development, depending on the equipment of the training site. Learner training, however, requires constant renewal and continuous technical improvement. The operation of the Kft. requires a significant amount of current assets. The planned investment fits well into the strategic ideas of the management of the business company, as part of the project we are preparing to purchase machines that will help the two trainees to prepare in practice. Our kitchen is well equipped with basic kitchen equipment. We have all this, but the need for continuous technological development and the need for modern student training justifies technological development. Long-term training requires the machines and tools contained in the project. The company was founded in 2010 and purchased a former company cuisine and a related restaurant. Over the years, he had an apprenticeship every year, and he won several tenders for the purchase of machines. The current call will help to train two pupils at the same time as practical teaching. Two different cooking pots, one electric and one gas fuelled, designed to be procured during the tender. Their handling and use is essential in daily practice. The third purchase machine is an electric vegetable slicer. It can also slice, grate, dice, log and strip the raw materials for use on a large scale. The trainee contact for the application, who has a leading position in the applicant company, is Károly Lajkó, whose total employment relationship is 36 years and 29 of these 36 years work for the applicant. In terms of professional education, you have a secondary professional qualification, for which you have just completed a master’s service course. The two trainees are in the right place for practical training. (English)
9 February 2022
0 references
Balatonfűzfő, Veszprém
0 references
Identifiers
GINOP-5.2.4-16-2016-00292
0 references