SUSTAINABLE MASS CATERING TECHNICIAN (Q1680736): Difference between revisions
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| Property / budget | |||||||
105,890.48 Euro
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| Property / budget: 105,890.48 Euro / rank | |||||||
Normal rank | |||||||
| Property / EU contribution | |||||||
52,945.24 Euro
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| Property / EU contribution: 52,945.24 Euro / rank | |||||||
Normal rank | |||||||
| Property / co-financing rate | |||||||
50.0 percent
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| Property / co-financing rate: 50.0 percent / rank | |||||||
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Revision as of 14:00, 7 February 2022
Project Q1680736 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | SUSTAINABLE MASS CATERING TECHNICIAN |
Project Q1680736 in Italy |
Statements
52,945.24 Euro
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105,890.48 Euro
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50.0 percent
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23 February 2018
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27 February 2021
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UNIVERSITA' DEI SAPORI SOC. CONS. A R.L
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43°31'1.92"N, 11°45'49.97"E
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45°4'4.98"N, 7°34'39.43"E
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42°43'7.03"N, 12°6'31.64"E
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43°6'25.31"N, 12°24'10.80"E
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LA FIGURA PROFESSIONALE OPERA ALL¿INTERNO DI AZIENDE CHE PRODUCONO SERVIZI DI RISTORAZIONE PER UN PUBBLICO DI ¿AVENTI DIRITTO¿ QUALI GLI UTENTI DI ASILI, SCUOLE, OSPEDALI, CARCERI, ECC. HA MATURATO LE COMPETENZE PER SUPPORTARE IL MANAGEMENT AZIENDALE NEL PERCORSO DI AVVICINAMENTO E INTRODUZIONE DI TECNICHE E PROCEDURE OPERATIVE, FINALIZZATE ALLA SOSTENIBILITà AMBIENTALE NELLA RISTORAZIONE COLLETTIVA, CON L¿OBIETTIVO DI CARATTERIZZARE L¿AZIENDA MIGLIORANDONE L¿IMMAGINE, L¿AMBIENTE DI LAVORO, LE CAPACITà DI CONTROLLO GESTIONALE, E DI GARANTIRNE LA REDDITIVITà OTTIMIZZANDO E RENDENDO EFFICIENTE IL RAPPORTO FRA COSTI, QUALITà E PREZZI DI VENDITA. (Italian)
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THIS PROFESSIONAL FIGURE IS MADE UP OF WITHIN COMPANIES PRODUCING RESTAURANT SERVICES FOR A PUBLIC OF IDEALS OF THE SECTOR SUCH AS THE USERS OF CRÈCHES, SCHOOLS, HOSPITALS, PRISONS AND SO ON. HAS ACCRUED COMPETENCE TO SUPPORT BUSINESS MANAGEMENT IN THE APPROACH AND INTRODUCTION OF TECHNIQUES AND OPERATIONAL PROCEDURES, WITH THE AIM OF ENVIRONMENTAL SUSTAINABILITY IN THE MASS CATERING BUSINESS, WITH THE OBJECTIVE OF CHARACTERISING LAZIOMAR BY THE IMPROVEMENT OF ITS IMAGE, ITS WORK ENVIRONMENT, ITS MANAGERIAL CONTROL CAPABILITY AND ITS MANAGEMENT CONTROL, AND TO GUARANTEE IT BY OPTIMISING THE RELATIONSHIP BETWEEN COSTS, QUALITY AND SALES PRICES. (English)
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THIS PROFESSIONAL FIGURE IS MADE UP OF WITHIN COMPANIES PRODUCING RESTAURANT SERVICES FOR A PUBLIC OF IDEALS OF THE SECTOR SUCH AS THE USERS OF CRÈCHES, SCHOOLS, HOSPITALS, PRISONS AND SO ON. HAS ACCRUED COMPETENCE TO SUPPORT BUSINESS MANAGEMENT IN THE APPROACH AND INTRODUCTION OF TECHNIQUES AND OPERATIONAL PROCEDURES, WITH THE AIM OF ENVIRONMENTAL SUSTAINABILITY IN THE MASS CATERING BUSINESS, WITH THE OBJECTIVE OF CHARACTERISING LAZIOMAR BY THE IMPROVEMENT OF ITS IMAGE, ITS WORK ENVIRONMENT, ITS MANAGERIAL CONTROL CAPABILITY AND ITS MANAGEMENT CONTROL, AND TO GUARANTEE IT BY OPTIMISING THE RELATIONSHIP BETWEEN COSTS, QUALITY AND SALES PRICES. (English)
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LA FIGURE PROFESSIONNELLE OPÈRE AU SEIN D’ENTREPRISES QUI PRODUISENT DES SERVICES DE RESTAURATION POUR UN PUBLIC DE TITULAIRES DE DROITS TELS QUE LES UTILISATEURS DE JARDINS D’ENFANTS, D’ÉCOLES, D’HÔPITAUX, DE PRISONS, ETC. IL A DÉVELOPPÉ LES COMPÉTENCES POUR ACCOMPAGNER LA DIRECTION DE L’ENTREPRISE DANS LE PROCESSUS D’APPROCHE ET D’INTRODUCTION DE TECHNIQUES ET DE PROCÉDURES D’EXPLOITATION, VISANT À LA DURABILITÉ ENVIRONNEMENTALE DANS LA RESTAURATION COLLECTIVE, DANS LE BUT DE CARACTÉRISER L’ENTREPRISE EN AMÉLIORANT SON IMAGE, SON ENVIRONNEMENT DE TRAVAIL, SES COMPÉTENCES DE CONTRÔLE DE GESTION ET D’ASSURER SA RENTABILITÉ EN OPTIMISANT ET EN RENDANT EFFICACE LA RELATION ENTRE LES COÛTS, LA QUALITÉ ET LES PRIX DE VENTE. (French)
10 December 2021
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DIE BERUFSGRUPPE IST IN UNTERNEHMEN TÄTIG, DIE CATERING-DIENSTLEISTUNGEN FÜR DIE ÖFFENTLICHKEIT VON RECHTSINHABERN WIE DEN NUTZERN VON KINDERGÄRTEN, SCHULEN, KRANKENHÄUSERN, GEFÄNGNISSEN USW. ERBRINGEN. ER HAT DIE FÄHIGKEITEN ENTWICKELT, UM DIE UNTERNEHMENSFÜHRUNG BEI DER ANNÄHERUNG UND EINFÜHRUNG VON TECHNIKEN UND BETRIEBSVERFAHREN ZU UNTERSTÜTZEN, DIE AUF ÖKOLOGISCHE NACHHALTIGKEIT IN DER KOLLEKTIVEN GASTRONOMIE AUSGERICHTET SIND, MIT DEM ZIEL, DAS UNTERNEHMEN DURCH VERBESSERUNG DES IMAGES, DES ARBEITSUMFELDS, DER MANAGEMENTKONTROLLFÄHIGKEITEN ZU CHARAKTERISIEREN UND SEINE RENTABILITÄT DURCH OPTIMIERUNG UND EFFIZIENTES VERHÄLTNIS ZWISCHEN KOSTEN, QUALITÄT UND VERKAUFSPREISEN SICHERZUSTELLEN. (German)
20 December 2021
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DE PROFESSIONELE FIGUUR IS ACTIEF BINNEN BEDRIJVEN DIE CATERINGDIENSTEN VOOR EEN PUBLIEK VAN RECHTHEBBENDEN PRODUCEREN, ZOALS GEBRUIKERS VAN KLEUTERSCHOLEN, SCHOLEN, ZIEKENHUIZEN, GEVANGENISSEN, ENZ. HIJ HEEFT DE VAARDIGHEDEN ONTWIKKELD OM HET BEDRIJFSMANAGEMENT TE ONDERSTEUNEN IN HET PROCES VAN HET BENADEREN EN INTRODUCEREN VAN TECHNIEKEN EN OPERATIONELE PROCEDURES, GERICHT OP MILIEUDUURZAAMHEID IN COLLECTIEVE CATERING, MET ALS DOEL HET BEDRIJF TE KARAKTERISEREN DOOR HET VERBETEREN VAN HET IMAGO, DE WERKOMGEVING, MANAGEMENT CONTROLE VAARDIGHEDEN, EN HET WAARBORGEN VAN DE WINSTGEVENDHEID DOOR HET OPTIMALISEREN EN EFFICIËNT MAKEN VAN DE RELATIE TUSSEN KOSTEN, KWALITEIT EN VERKOOPPRIJZEN. (Dutch)
22 December 2021
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LA FIGURA PROFESIONAL OPERA DENTRO DE EMPRESAS QUE PRODUCEN SERVICIOS DE RESTAURACIÓN PARA UN PÚBLICO DE TITULARES DE DERECHOS, COMO LOS USUARIOS DE JARDINES DE INFANCIA, ESCUELAS, HOSPITALES, PRISIONES, ETC. HA DESARROLLADO LAS HABILIDADES PARA APOYAR LA GESTIÓN DE LA EMPRESA EN EL PROCESO DE ACERCAMIENTO E INTRODUCCIÓN DE TÉCNICAS Y PROCEDIMIENTOS OPERATIVOS, ORIENTADOS A LA SOSTENIBILIDAD AMBIENTAL EN LA RESTAURACIÓN COLECTIVA, CON EL OBJETIVO DE CARACTERIZAR A LA EMPRESA MEJORANDO SU IMAGEN, ENTORNO DE TRABAJO, HABILIDADES DE CONTROL DE GESTIÓN, Y ASEGURANDO SU RENTABILIDAD OPTIMIZANDO Y HACIENDO EFICIENTE LA RELACIÓN ENTRE COSTES, CALIDAD Y PRECIOS DE VENTA. (Spanish)
23 January 2022
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GRUGLIASCO
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AREZZO
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PERUGIA
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ORVIETO
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Identifiers
I95D17000080006
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