Employment of trainee (Q3937447): Difference between revisions
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László János Szvoboda, an individual entrepreneur, has been continuously working in the field of hospitality since 31 December 1987, as an entrepreneur, but his grandparents and parents were also engaged in hospitality, so he absorbed the love of the profession from his childhood. Its main activity is restaurant and confectionery services. In one of the most beautiful green belts of Szombathely, in the middle of St. Stephen’s Park, you can find the 1 May Pub & Restaurant. The sons of the entrepreneur are now actively involved in the family business. Today, the unit has a garden room for 150 people, a restaurant for 90 people, a private room for 45 and 12 persons, and a wine bar for 30 people. The number of employees of the enterprise has evolved continuously, today it can be said that the average statistical headcount is around 14 people each year. The company’s income increased steadily: In 2009 it was 38,864eFt, which it was able to increase in the following year (41.660eFt) and almost doubled in 2014: 80.283eFt. There was a slight decline in 2015 but this year is expected to end again with an increased level of revenue. There has been no change in the company’s headquarters and premises since its development, which is clearly due to the geographical location of the restaurant, the milieu and the wide publicity of the restaurant. The firm’s market position is stable: long-standing catering unit in Szombathely’s wood-fired area, family atmosphere, homey flavors. The restaurant has an alternative to small and larger events, both outdoors and indoors — this can be said by few Szombathely units. As a result, one of the most stable units in the city is May 1st. The company’s development opportunities include the construction of a pension in the vicinity of the restaurant in the near future — the service range is expanding, offering an alternative solution for those who want to spend more than a few hours in the restaurant. At the same time, organizational development and HR goals include training students 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 operation. The project involves the recruitment of 1 female trainee and her professional qualification as catering organiser (54-811-01). The intern will serve as a waiter in the restaurant before serving food. Overall, you get an insight into all important workflows from the reception of the guests to the departure, and also take part in the work phases of the ordering and stocking of beverages. The company contact person will be the sole entrepreneur, who has had a wealth of professional experience and knowledge since 1987 to help the trainee in his/her work. You also have a degree in commercial secondary level and a business manager’s degree. He’s a manager at the restaurant. In order to help the trainee work, a piece of ice making equipment and a glass-washing machine are purchased. The high performance of the high-performance machine is important in the preparation of beverages and contributes to the realisation of fast-paced service. The 2-minute cycle time of the cup-washing machine makes it easier for the trainee to work, but the glass washed at high temperatures can be available faster than having to clean it by hand dishwashing. Knowing the technology is absolutely necessary, as such equipment is available almost everywhere. 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, they can 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 to gain knowledge that makes him fit anywhere, even in large restaurants and catering places. This contributes to gaining a competitive advantage over peers with similar qualifications on the labour market. In addition, the time spent in the business as a reference is also shown in the trainee’s CV, which is necessary at all times to fill the right jobs and positions. Additional professional content is attached in a separate document. (English) | |||||||||||||||
| Property / summary: László János Szvoboda, an individual entrepreneur, has been continuously working in the field of hospitality since 31 December 1987, as an entrepreneur, but his grandparents and parents were also engaged in hospitality, so he absorbed the love of the profession from his childhood. Its main activity is restaurant and confectionery services. In one of the most beautiful green belts of Szombathely, in the middle of St. Stephen’s Park, you can find the 1 May Pub & Restaurant. The sons of the entrepreneur are now actively involved in the family business. Today, the unit has a garden room for 150 people, a restaurant for 90 people, a private room for 45 and 12 persons, and a wine bar for 30 people. The number of employees of the enterprise has evolved continuously, today it can be said that the average statistical headcount is around 14 people each year. The company’s income increased steadily: In 2009 it was 38,864eFt, which it was able to increase in the following year (41.660eFt) and almost doubled in 2014: 80.283eFt. There was a slight decline in 2015 but this year is expected to end again with an increased level of revenue. There has been no change in the company’s headquarters and premises since its development, which is clearly due to the geographical location of the restaurant, the milieu and the wide publicity of the restaurant. The firm’s market position is stable: long-standing catering unit in Szombathely’s wood-fired area, family atmosphere, homey flavors. The restaurant has an alternative to small and larger events, both outdoors and indoors — this can be said by few Szombathely units. As a result, one of the most stable units in the city is May 1st. The company’s development opportunities include the construction of a pension in the vicinity of the restaurant in the near future — the service range is expanding, offering an alternative solution for those who want to spend more than a few hours in the restaurant. At the same time, organizational development and HR goals include training students 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 operation. The project involves the recruitment of 1 female trainee and her professional qualification as catering organiser (54-811-01). The intern will serve as a waiter in the restaurant before serving food. Overall, you get an insight into all important workflows from the reception of the guests to the departure, and also take part in the work phases of the ordering and stocking of beverages. The company contact person will be the sole entrepreneur, who has had a wealth of professional experience and knowledge since 1987 to help the trainee in his/her work. You also have a degree in commercial secondary level and a business manager’s degree. He’s a manager at the restaurant. In order to help the trainee work, a piece of ice making equipment and a glass-washing machine are purchased. The high performance of the high-performance machine is important in the preparation of beverages and contributes to the realisation of fast-paced service. The 2-minute cycle time of the cup-washing machine makes it easier for the trainee to work, but the glass washed at high temperatures can be available faster than having to clean it by hand dishwashing. Knowing the technology is absolutely necessary, as such equipment is available almost everywhere. 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, they can 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 to gain knowledge that makes him fit anywhere, even in large restaurants and catering places. This contributes to gaining a competitive advantage over peers with similar qualifications on the labour market. In addition, the time spent in the business as a reference is also shown in the trainee’s CV, which is necessary at all times to fill the right jobs and positions. Additional professional content is attached in a separate document. (English) / rank | |||||||||||||||
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| Property / summary: László János Szvoboda, an individual entrepreneur, has been continuously working in the field of hospitality since 31 December 1987, as an entrepreneur, but his grandparents and parents were also engaged in hospitality, so he absorbed the love of the profession from his childhood. Its main activity is restaurant and confectionery services. In one of the most beautiful green belts of Szombathely, in the middle of St. Stephen’s Park, you can find the 1 May Pub & Restaurant. The sons of the entrepreneur are now actively involved in the family business. Today, the unit has a garden room for 150 people, a restaurant for 90 people, a private room for 45 and 12 persons, and a wine bar for 30 people. The number of employees of the enterprise has evolved continuously, today it can be said that the average statistical headcount is around 14 people each year. The company’s income increased steadily: In 2009 it was 38,864eFt, which it was able to increase in the following year (41.660eFt) and almost doubled in 2014: 80.283eFt. There was a slight decline in 2015 but this year is expected to end again with an increased level of revenue. There has been no change in the company’s headquarters and premises since its development, which is clearly due to the geographical location of the restaurant, the milieu and the wide publicity of the restaurant. The firm’s market position is stable: long-standing catering unit in Szombathely’s wood-fired area, family atmosphere, homey flavors. The restaurant has an alternative to small and larger events, both outdoors and indoors — this can be said by few Szombathely units. As a result, one of the most stable units in the city is May 1st. The company’s development opportunities include the construction of a pension in the vicinity of the restaurant in the near future — the service range is expanding, offering an alternative solution for those who want to spend more than a few hours in the restaurant. At the same time, organizational development and HR goals include training students 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 operation. The project involves the recruitment of 1 female trainee and her professional qualification as catering organiser (54-811-01). The intern will serve as a waiter in the restaurant before serving food. Overall, you get an insight into all important workflows from the reception of the guests to the departure, and also take part in the work phases of the ordering and stocking of beverages. The company contact person will be the sole entrepreneur, who has had a wealth of professional experience and knowledge since 1987 to help the trainee in his/her work. You also have a degree in commercial secondary level and a business manager’s degree. He’s a manager at the restaurant. In order to help the trainee work, a piece of ice making equipment and a glass-washing machine are purchased. The high performance of the high-performance machine is important in the preparation of beverages and contributes to the realisation of fast-paced service. The 2-minute cycle time of the cup-washing machine makes it easier for the trainee to work, but the glass washed at high temperatures can be available faster than having to clean it by hand dishwashing. Knowing the technology is absolutely necessary, as such equipment is available almost everywhere. 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, they can 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 to gain knowledge that makes him fit anywhere, even in large restaurants and catering places. This contributes to gaining a competitive advantage over peers with similar qualifications on the labour market. In addition, the time spent in the business as a reference is also shown in the trainee’s CV, which is necessary at all times to fill the right jobs and positions. Additional professional content is attached in a separate document. (English) / qualifier | |||||||||||||||
point in time: 9 February 2022
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Revision as of 06:32, 9 February 2022
Project Q3937447 in Hungary
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Employment of trainee |
Project Q3937447 in Hungary |
Statements
3,314,775 forint
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3,854,389.535 forint
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85.999955 percent
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2 August 2016
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14 July 2017
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Szvoboda László János egyéni vállalkozó
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47°13'44.83"N, 16°37'7.54"E
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Szvoboda László János egyéni vállalkozó 1987. december 31. óta dolgozik folyamatosan a vendéglátás területén, mint vállalkozó, azonban nagyszülei és szülei is vendéglátással foglalkoztak, így gyermekkorától szívta magába a szakma szeretetét. Fő tevékenysége éttermi, cukrászdai szolgáltatás. Szombathely egyik legszebb zöldövezeti részén, a Szent István Park közepén található a Május 1 Söröző & Étterem. A családi vállalkozásban ma már a vállalkozó fiai is tevékenyen részt vesznek. Ma már az egység 150 fős kerthelyiséggel, 90 fős étteremmel, 45 illetve 12 fős különteremmel, 30 fős borozóval rendelkezik. A vállalkozás alkalmazotti létszáma folyamatosan fejlődött fel, ma már elmondható, hogy az átlagos statisztikai létszám 14 fő körül mozog minden évben. A vállalkozás bevétele folyamatosan növekedett: 2009-ben 38.864eFt volt, amit a következő évben is tudott növelni (41.660eFt), majd ezt szinte megduplázta a 2014-es évben: 80.283eFt. A 2015-ös évben kismértékű visszaesés volt tapasztalható, azonban várhatóan az idei év újra megnövekedett bevételi szinttel zárul majd. A vállalkozás székhelyében és telephelyében az alakulás óta változás nem történt, ami nyilvánvalóan köszönhető az étterem földrajzi fekvésének, a miliőnek és a széleskörű ismertségének. A vállalkozás piaci helyzete stabilnak mondható: nagy múltú vendéglátó egység Szombathely fákkal tűzdelt övezetében, családias légkör, házias ízek. Az étteremnek kis- és nagyobb rendezvényekre is van alternatívája, szabadban és fedett helyen egyaránt - ezt kevés szombathelyi egység mondhatja el magáról. Ebből adódóan elmondható, hogy a város egyik legstabilabb egysége a Május 1. A vállalkozás fejlesztési lehetőségei között szerepel a közeljövőben egy panzió építése az étterem szomszédságában - ezzel a szolgáltatási paletta bővül, alternatív megoldást kínálva azoknak, akik nem csak pár órát szeretnének eltölteni az étteremben. Ezzel párhuzamosan 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 vendéglátásszervező-vendéglős (54-811-01). A gyakornok az étteremben pincéri, étel szervírozása előtti feladatokat lát majd el. Összességében a vendégek fogadásától a távozásig minden fontos munkafolyamatba betekintést nyer, valamint részt vesz az italrendelés, raktárkészlet munkafázisaiban is. A hozzá rendelt vállalati kapcsolattartó az egyéni vállalkozó lesz, akinek 1987 óta rengeteg szakmai tapasztalat és tudás áll rendelkezésére, amivel segíteni tudja a gyakornok munkáját. Végzettsége kereskedelmi középfokú, valamint üzletvezetői végzettséggel is rendelkezik. Az étteremben üzletvezetői posztot tölt be. A gyakornok munkavégzését segítendő, egy darab jégkészítő berendezés valamint egy pohármosogató gép kerül beszerzésre.A nagyteljesítményű gép az italok előkészítésénél fontos, nagy teljesítménye hozzájárul a gyors ütemű kiszolgálás megvalósításához. A pohármosogató gép 2 perces ciklusideje megkönnyíti a gyakornok munkavégzését, ugyanakkor a nagy hőfokon elmosott pohár gyorsabban rendelkezésre állhat, mintha kézi mosogatással kellene megtisztítania.A technológia ismerete mindenképpen szükséges, hiszen szinte mindenhol 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 járul hozzá. A felvételét követően önállóan, a kapcsolattartó segítségével és a kollégák iránymutatásával dolgozhatnak. A gyakornok foglalkoztatása során a vendéglátási munkák gyakorlatát, praktikákat sajátítja el, modern géppark használatával olyan ismeretekre tesznek szert, amivel bárhol, akár nagyobb éttermekben, vendéglátó helyeken is megállja helyét. Mindez hozzájárul ahhoz, hogy a munkaerőpiacon, hasonló végzettségű társaival szemben versenyelőnyhöz jusson. Továbbá a vállalkozásnál eltöltött idő, mint referencia is megjelenik a gyakornok önéletrajzában, ami a megfelelő munkahelyek, pozíciók betöltéséhez mindenkor szükséges. További szakmai tartalom külön dokumentumban csatolva. (Hungarian)
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László János Szvoboda, an individual entrepreneur, has been continuously working in the field of hospitality since 31 December 1987, as an entrepreneur, but his grandparents and parents were also engaged in hospitality, so he absorbed the love of the profession from his childhood. Its main activity is restaurant and confectionery services. In one of the most beautiful green belts of Szombathely, in the middle of St. Stephen’s Park, you can find the 1 May Pub & Restaurant. The sons of the entrepreneur are now actively involved in the family business. Today, the unit has a garden room for 150 people, a restaurant for 90 people, a private room for 45 and 12 persons, and a wine bar for 30 people. The number of employees of the enterprise has evolved continuously, today it can be said that the average statistical headcount is around 14 people each year. The company’s income increased steadily: In 2009 it was 38,864eFt, which it was able to increase in the following year (41.660eFt) and almost doubled in 2014: 80.283eFt. There was a slight decline in 2015 but this year is expected to end again with an increased level of revenue. There has been no change in the company’s headquarters and premises since its development, which is clearly due to the geographical location of the restaurant, the milieu and the wide publicity of the restaurant. The firm’s market position is stable: long-standing catering unit in Szombathely’s wood-fired area, family atmosphere, homey flavors. The restaurant has an alternative to small and larger events, both outdoors and indoors — this can be said by few Szombathely units. As a result, one of the most stable units in the city is May 1st. The company’s development opportunities include the construction of a pension in the vicinity of the restaurant in the near future — the service range is expanding, offering an alternative solution for those who want to spend more than a few hours in the restaurant. At the same time, organizational development and HR goals include training students 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 operation. The project involves the recruitment of 1 female trainee and her professional qualification as catering organiser (54-811-01). The intern will serve as a waiter in the restaurant before serving food. Overall, you get an insight into all important workflows from the reception of the guests to the departure, and also take part in the work phases of the ordering and stocking of beverages. The company contact person will be the sole entrepreneur, who has had a wealth of professional experience and knowledge since 1987 to help the trainee in his/her work. You also have a degree in commercial secondary level and a business manager’s degree. He’s a manager at the restaurant. In order to help the trainee work, a piece of ice making equipment and a glass-washing machine are purchased. The high performance of the high-performance machine is important in the preparation of beverages and contributes to the realisation of fast-paced service. The 2-minute cycle time of the cup-washing machine makes it easier for the trainee to work, but the glass washed at high temperatures can be available faster than having to clean it by hand dishwashing. Knowing the technology is absolutely necessary, as such equipment is available almost everywhere. 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, they can 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 to gain knowledge that makes him fit anywhere, even in large restaurants and catering places. This contributes to gaining a competitive advantage over peers with similar qualifications on the labour market. In addition, the time spent in the business as a reference is also shown in the trainee’s CV, which is necessary at all times to fill the right jobs and positions. Additional professional content is attached in a separate document. (English)
9 February 2022
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Szombathely, Vas
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Identifiers
GINOP-5.2.4-16-2016-00053
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