ΠΕΡΙΓΡΑΦΗ

There is a need for training hotel and Catering facilities staff regarding allergens, in order to ensure the safe handling and serving of food to customers with allergies or dietary sensitivities. This training is crucial to avoid cross-contamination, provide accurate nutritional information, and effectively address emergency situations, there by ensuring high-quality services and customer satisfaction.

The modern gastronomic industry requires employees in the tourism sector to have specialized knowledge and skills for preparing and serving customers with specific dietary needs. Particular emphasis is placed on categories of dietary requirements such as vegan, gluten-free, and diabetic diets, as well as other special requirements.

ΣΚΟΠΟΣ ΣΕΜΙΝΑΡΙΟΥ

Participants will gain basic knowledge about Allergens about Labels and Nutritional Information about Proper Food Management Procedures about Emergency Situation Management

They will also become familiar with the basic principles of Customer Communication/Approach regarding their dietary needs.

Objectives:

• Understanding and distinguishing Dietary Needs and Restrictions Awareness of various options / alternatives to meet dietary needs Understanding dietary needs as a conscious consumer choice or specialized diet for health reasons
• Recognizing how knowledge of Special Dietary Needs contributes to quality Customer Service

ΣΕ ΠΟΙΟΥΣ ΑΠΕΥΘΥΝΕΤΑΙ

Hotel and Catering Professionals.

ΠΕΡΙΣΣΟΤΕΡΕΣ ΠΛΗΡΟΦΟΡΙΕΣ

Trainer: Michalis Michael