FIRST YEAR RESTAURANT OPERATOR ORVIETO (Q1754551)

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Revision as of 15:47, 23 March 2020 by DG Regio (talk | contribs) (‎Created claim: summary (P836): THE OPERATOR OF RESTAURANT SERVICES, AT THE EXECUTIVE LEVEL, IS INVOLVED IN THE CATERING PROCESS, WITH AUTONOMY AND RESPONSIBILITY, LIMITED IN SCOPE, IN ACCORDANCE WITH THE PROCEDURES AND METHODS OF HIS BUSINESS. THIS ASSIGNMENT/USE OF BASIC METHODOLOGIES, TOOLS AND INFORMATION WILL ENABLE IT TO CARRY OUT ON THE BASIS OF RICHA AND ON THE INSTRUCTIONS OF THE CHEFS, IN COMPLIANCE WITH THE HEALTH AND HYGIENE RULES, WORK ON THE PREPARATION OF MEALS...)
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Project in Italy financed by DG Regio
Language Label Description Also known as
English
FIRST YEAR RESTAURANT OPERATOR ORVIETO
Project in Italy financed by DG Regio

    Statements

    country
    Italy
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    EU contribution
    37,940.0 Euro
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    budget
    75,880.0 Euro
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    co-financing rate
    50.0 percent
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    start time
    28 October 2017
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    end time
    28 January 2019
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    expected end time
    28 January 2019
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    beneficiary name (string)
    UNIVERSITA' DEI SAPORI SOC. CONS. A R.L
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    beneficiary
    Q257691
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    programme
    Umbria - ESF
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    coordinate location

    42°43'7.03"N, 12°6'31.64"E
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    summary
    L¿ OPERATORE/TRICE DELLA RISTORAZIONE INTERVIENE, A LIVELLO ESECUTIVO, NEL PROCESSO DELLA RISTORAZIONE CON AUTONOMIA E RESPONSABILITà LIMITATE A CIò CHE PREVEDONO LE PROCEDURE E LE METODICHE DELLA SUA OPERATIVITà. LA QUALIFICAZIONE NELL¿APPLICAZIONE/UTILIZZO DI METODOLOGIE DI BASE, DI STRUMENTI E DI INFORMAZIONI GLI CONSENTONO DI SVOLGERE SULLA BASE DI RICETTARI E SU INDICAZIONI DELLO CHEF, NONCHé NEL RISPETTO DELLE NORME IGIENICO SANITARIE, ATTIVITà RELATIVE ALLA PREPARAZIONE DEI PASTI CON COMPETENZE NELLA SCELTA, PREPARAZIONE, CONSERVAZIONE E STOCCAGGIO DI MATERIE PRIME E SEMILAVORATI, NELLA REALIZZAZIONE DI PREPARAZIONI GASTRONOMICHE; POSSIEDE INOLTRE COMPETENZE PER L¿EROGAZIONE DI SERVIZI BASE NEI REPARTI SALA-BAR E RICEVIMENTO. (Italian)
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    THE OPERATOR OF RESTAURANT SERVICES, AT THE EXECUTIVE LEVEL, IS INVOLVED IN THE CATERING PROCESS, WITH AUTONOMY AND RESPONSIBILITY, LIMITED IN SCOPE, IN ACCORDANCE WITH THE PROCEDURES AND METHODS OF HIS BUSINESS. THIS ASSIGNMENT/USE OF BASIC METHODOLOGIES, TOOLS AND INFORMATION WILL ENABLE IT TO CARRY OUT ON THE BASIS OF RICHA AND ON THE INSTRUCTIONS OF THE CHEFS, IN COMPLIANCE WITH THE HEALTH AND HYGIENE RULES, WORK ON THE PREPARATION OF MEALS WITH A COMPETENCE IN THE SELECTION, PREPARATION, CONSERVATION AND STORAGE OF RAW AND SEMI-PROCESSED MATERIALS, IN THE PRODUCTION OF GASTRONOMIC PREPARATIONS; IN ADDITION, IT HAS EXPERTISE IN PROVISION OF BASIC SERVICES IN SALA-BAR. (English)
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    Identifiers

    Italian Unique Project Code
    I98D18000060009
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