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According to the proposal “ actually the quality of growth of catering offer in Europe, in terms of production, has not been accompanied by a contextual quality enhancement of dining- hall services…due to a lack of strategic culture in many companies, often SMEs ”. Therefore the project aims at improving the service culture via the enhancing of relational skills (customer-based approach) and deepe ...

The PRO TERRIS project aims at identifying the skills and competencies related to three comparable sectors, namely the agro-alimentary, tourist and catering sectors. The main objective being to develop the multiple skills levels of employees in addition to supporting the recognition of formal, non-formal and informal training to improve workforce employability, flexibility and mobility. The projec ...