We would like to include three study fields concentrating on the hotel business: cook, waiter and confectioner, and one study field concentrating on international business in the projects. The study fields of the hotel business will realize their mobilities in Budapest, Hungary in two hotels. We proposed the following numbers and division:- 4 students from the study field Cook- 4 students from the study field Confectioner- 4 students from the study field Waiter-12 students from the study field International Business, who will carry out their traineeship in Vienna, Austria. We planned our mobilities for the beginning of February 2017. The students will be divided into two-member groups in the hotels according to their study field. This division enables us not only to compare the experience from abroad and from home, but from two hotels from the same country as well. The aim of this project is to enable our students to participate in an international mobility, to expand their knowledge in their study field, so they can react to the demands of the job marker properly. The experience from abroad can serve for us as stimuli to modify the content of our vocational subjects as well. Another aim of the project is to develop the language skills of our students. Since the traineeships will take place in international hotels and an in international firm, the usage of English and German language in inevitable during their everyday work. A multilingual environment and the features of the mobilities automatically indicate the international environment. The students will have a chance to compare the differences between the cultures, to learn about and to understand them. Accepting the uniqueness of individual cultures leads the students towards tolerance and cooperation with the representatives of other nations. Specific aims of the project by the study fields:1. Waiter:- to learn about the working style of a foreign hotel- to learn about the forms of sale of beverages and food in the hotel- to learn about the rules of simple serving in the hotel- to learn about the rules of serving the hotel's specialties and the methods of working with the restaurant cart- to acquire skills in finishing meals in front of the guests- to acquire skills in the preparation of mixed drinks- to acquire skills in the serving of coffee and digestive according to the rules of the hotel- to acquire skills in serving meals in the hotel rooms- to acquire skills in preparing trays and carts for the hotel rooms according to the rules of the hotel- to acquire skills in preparing the menu for an event- to acquire skills in the preparation, realization and finalizing of routs, cocktail parties and banquets- to develop language skills and the professional vocabulary- to develop the competence of social behavior- to develop a positive attitude towards inter-cultural dialogue2. Confectioner- to learn about the working style of a foreign hotel- to acquire skills in the preparation of cooked, baked, and chilled pastries- to acquire skills in the preparation of the specialties of the kitchen- to acquire skills in the preparation of fruit, milky and creamy ice-creams- to acquire skills in the preparation of ice-creams with heat, flavouring and coloring- to acquire skills in the preparation of (non)cooked creamy products- to acquire skills in the preparation of tiramisu and fruity mixes according to the regulations of the hotel- to acquire skills in the preparation of selected Hungarian cakes, pastries, and sweets: Torta Esterházy, Somloi halušky, Dobošová torta, Rigó Jancsi, Rákóczi-túrós, Beigli, Flódni- to develop language skills and the professional vocabulary- to develop the competence of social behavior- to develop a positive attitude towards inter-cultural dialogue3. Cook:- to acquire skills in the preparation of soups from the menu of the restaurant and in the preparation of selected Hungarian soups: fruit soups, goulash, fish soup, Újházy chicken soup, Jókai bean soup- to acquire skills in the preparation of main dishes from the menu of the restaurant and in the preparation of selected Hungarian main dishes: tripe stew, cheese noodles, noodles, stew (beef, pork, lamb, poultry), Hungarian goulash, Hortobágyi palacsinta- to acquire skills in the preparation of selected Hungarian cakes, pastries, and sweets: Torta Esterházy, Somloi halušky, Dobošová torta, Rigó Jancsi, Rákóczi-túrós, Beigli, Flódni- to develop language skills and the professional vocabulary- to develop the competence of social behavior- to develop a positive attitude towards inter-cultural dialogue4. International Business-to learn about the tasks of the HR, PR and marketing department - to acquire skills in working with the forms and documents of these fields- to learn how to manage and propagate public events- to develop language skills and the professional vocabulary- to develop the competence of social behavior