RURAL RESEARCH — 1° YEAR (Q1676635): Difference between revisions
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(Created claim: summary (P836): IT IS A PROFESSIONAL ROLE, AT THE LEVEL OF THE EXECUTIVE, IN THE PROCESS OF CATERING AND RURAL RESEARCH (IN PARTICULAR AGRI-TOURISM), WITH AUTONOMY AND RESPONSIBILITY, LIMITED IN SCOPE AND SUBJECT TO THE PROCEDURES AND METHODS OF HIS BUSINESS. ITS ACTIVITY IS ADDRESSED MAINLY TO THE PRODUCTION OF THE BASES AND TO THE SEMI-FINISHED PRODUCTS AND TO THE PREPARATION OF FINISHED TYPICAL DISHES WITH KNOWLEDGE OF THE IMPORTANCE OF THE USE OF PRODUCTS T...) |
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| Property / summary | |||
IT IS A PROFESSIONAL ROLE, AT THE LEVEL OF THE EXECUTIVE, IN THE PROCESS OF CATERING AND RURAL RESEARCH (IN PARTICULAR AGRI-TOURISM), WITH AUTONOMY AND RESPONSIBILITY, LIMITED IN SCOPE AND SUBJECT TO THE PROCEDURES AND METHODS OF HIS BUSINESS. ITS ACTIVITY IS ADDRESSED MAINLY TO THE PRODUCTION OF THE BASES AND TO THE SEMI-FINISHED PRODUCTS AND TO THE PREPARATION OF FINISHED TYPICAL DISHES WITH KNOWLEDGE OF THE IMPORTANCE OF THE USE OF PRODUCTS TO KM ZERO AND ORGANIC PRODUCTS. CLEANING AND SANITISING EQUIPMENT AND STORAGE AND PRESERVATION OF RAW MATERIALS PRODUCED BY THE AGRICULTURAL HOLDING ITSELF. (English) | |||
| Property / summary: IT IS A PROFESSIONAL ROLE, AT THE LEVEL OF THE EXECUTIVE, IN THE PROCESS OF CATERING AND RURAL RESEARCH (IN PARTICULAR AGRI-TOURISM), WITH AUTONOMY AND RESPONSIBILITY, LIMITED IN SCOPE AND SUBJECT TO THE PROCEDURES AND METHODS OF HIS BUSINESS. ITS ACTIVITY IS ADDRESSED MAINLY TO THE PRODUCTION OF THE BASES AND TO THE SEMI-FINISHED PRODUCTS AND TO THE PREPARATION OF FINISHED TYPICAL DISHES WITH KNOWLEDGE OF THE IMPORTANCE OF THE USE OF PRODUCTS TO KM ZERO AND ORGANIC PRODUCTS. CLEANING AND SANITISING EQUIPMENT AND STORAGE AND PRESERVATION OF RAW MATERIALS PRODUCED BY THE AGRICULTURAL HOLDING ITSELF. (English) / rank | |||
Normal rank | |||
Revision as of 15:46, 23 March 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | RURAL RESEARCH — 1° YEAR |
Project in Italy financed by DG Regio |
Statements
38,810.0 Euro
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77,620.0 Euro
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50.0 percent
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12 January 2017
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3 November 2017
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3 November 2017
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SCUOLA DI FORMAZIONE PROFESSIONALE ".FORM"
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42°57'22.25"N, 12°42'11.99"E
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à UNA FIGURA PROFESSIONALE CHE INTERVIENE, A LIVELLO ESECUTIVO, NEL PROCESSO DELLA RISTORAZIONE E DELLA RICETTIVITà RURALE (E IN PARTICOLARE DEGLI AGRITURISMI) 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. (Italian)
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IT IS A PROFESSIONAL ROLE, AT THE LEVEL OF THE EXECUTIVE, IN THE PROCESS OF CATERING AND RURAL RESEARCH (IN PARTICULAR AGRI-TOURISM), WITH AUTONOMY AND RESPONSIBILITY, LIMITED IN SCOPE AND SUBJECT TO THE PROCEDURES AND METHODS OF HIS BUSINESS. ITS ACTIVITY IS ADDRESSED MAINLY TO THE PRODUCTION OF THE BASES AND TO THE SEMI-FINISHED PRODUCTS AND TO THE PREPARATION OF FINISHED TYPICAL DISHES WITH KNOWLEDGE OF THE IMPORTANCE OF THE USE OF PRODUCTS TO KM ZERO AND ORGANIC PRODUCTS. CLEANING AND SANITISING EQUIPMENT AND STORAGE AND PRESERVATION OF RAW MATERIALS PRODUCED BY THE AGRICULTURAL HOLDING ITSELF. (English)
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Identifiers
I67B16000500006
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