The basic objective of the project is to develop and reinforce the students´ skills and powers in professional training, to support educational modernisation in professional training and to make graduates-to-be better employable. The participants will have the opportunity to boost their theoretical knowledge and practical routines with the experience gained in an abroad internship. Taking part in a professional abroad internship will teach the students to work in an international team. This is how they will reinforce their chances and abilities to integrate more easily into the labour market after graduation both in Slovakia and within the EU. Thirty(30) students of the 2nd, 3rd and 4th year in the study field of Hotel Academy and Regional Tourism Management, both the part of The Communal School in Zilina, will take part in the project. The students are aged 16-19 and they will be accompanied by four(4) adult persons. The project will be organized in two sojourns in two countries: Sojourn 1 - Salzburg, Austria January-March 2015 Sojourn 2 - Malaga, Spain June-August 2015 There will be 15 students and 2 accompanying persons in the sojourn 1 (Austria), the same will be with sojourn 2 (Spain, 15 students and 2 accompanying persons). Each of the sojourns will last 11 weeks, that maximizes a chance to accomplish the objectives. Over these 11 weeks, the students will have enough time to achieve full integration in a working team and to perform the internship within manufacturing and sale departments of hotel institutions. Next to the principal objective of the project, that is to improve the students´skills and powers in professional training, we have also established a side objective, which is the organic food usage in gastronomy. This is how we want to strengthen the students´ motivation for taking part in the professional abroad internship. The participants will work in hotels and restaurants of the two given countries. The internship will be carried out in restaurants and hotels offering organic meals and drinks. Thus, via participating immediately in manufacturing and sale process, the participants will gain information and gather new ideas and inspiration to oragnic food usage. The students will monitor and will be actively involved in the following activities: organic food supply in hotels, organic food usage in manufacturing departments, use of technological methods for organic meals and drinks preparation, organic meals and drinks menu in sale departments, menu praparation, organic meals promotion within hotel services, promotional and informative material offer. All the above mentioned activities will significantly reinforce vocational and working routines, professional and language skills and knowledge and will improve interpersonal communication and the attitude to work of our school´s graduates-to-be. Through this project and also through having taking part in the abroad internship within Erasmus+project, we would like to allow our students to integrate successfully in the labour market in Slovakia and also within the EU. After having finished this project the students will have to define and process the gained knowledge in their vocational written works. These works will include text and photos sections. The vocational works will be presented by the students themselves to their schoolmates and teachers at the workshop. Moreover, this works will be used within cross-curricular relations in the following lessons: food processing technology, food and nutrition, service technology, hotel and gastronomy management, internship. Our foreign partners will help us meet our objectives by providing an extraordinary opportunity which represents professional preparation and education in the form of an internship in the partnership country and its gastronomy and hotel institutions. By means of performing the mobility and writing the vocational works dealing with organic food issue in hotel industry we will produce a multiple effect which is, that via the workshop presentations many other students will get familiar with organic food usage in hotels and restaurants in their lessons. They will also be able to use all these new ideas and stimuli in our Slovak hotels and restaurants. Taking part in the mobility will provide the students with a competetive advantage which will enable them to adapt to the labour market and find a job after graduation.