Çanakkale Onsekiz Mart Üniversitesi
Horeca project
Strategies to Improve the Qualification of Hotel Restaurant Catering Staff on Food Safety and Hygiene Practices
The main goal of the project is to raise HORECA workers’’ digital awareness related to food safety and hygiene practices.
Based on the main goal the specific objectives of the project are:
To support conscious HORECA workers, reduce unfair competition on food marketing
To provide learning and training opportunities for low skilled HORECA workers
To increase the work capacities of Horeca workers who have less opportunities by improving their key competences
Duyuru Bulunamadı!
Doç. Dr. Muhammed YÜCEER' in Yürütücüsü olduğu Avrupa Birliği ERASMUS+ ‘HORECA-FS’ Projesinin 4. Uluslararası Bilgi Paylaşımı Toplantısı Avusturya' da Gerçekleştirildi.