The project was directed to 26 students from the II and III class of technical training in the profession: hotel techniques and techniques of food service organization (in the intership took place 20 students of hotel techniques and 6 from techniques of food service organization) The subject of the project was related to the real needs of the students, who come from rural areas and to the hotel industry employers. The needs diagnosed through observations of current students, the direction of the development of vocational education and opinions obtained from the management of the hotels that high school students perform practical teaching profession, and also as a result of professional practice control. Hotels’ management stated that emphasis should be placed on the development of social and personal skills as well as linguistic and professional (in that order) ones. During practice, students have very few opportunities for direct contact with visitors and therefore it is not possible to train these skills, just observation. This state of affairs is not the result of a bad will of the hotel management, but of the requirements of chain hotels and restaurants. The experience of working with European hotels show that there such are restrictions do not exist, and students can have direct contact with guests. That is why the applicant will do his best so that the students could gain necessary qualifications in the professions of hotel and gastronomy technicians. The subject of the project is also connected with the needs of the school, which wants to make effective use of its potential and continue to educate students in that profession on the basis of qualified staff and a well-equipped educational base. The aim of the project was to improve and acquire social and personal skills and also linguistic and professional ones in the hotel industry, resulting from the implementation of the training program during the breakfast service, working in a bar, in the kitchen and the hall of the consumer (the program was consistent with the profession educated at school and enriched by the knowledge of bartending techniques) . The practices abroad always are a value-added as the way of improving language skills. The students had regular contact with a foreign language, using it with colleagues, guests, new people met there. In addition, they had a unique opportunity to develop social and personal skills. They learned the principles of teamwork, responsibility, independence, tolerance, respect for other cultures and traditions, work ethic, compromise, assertiveness. These experiences affect not only the personal development but in the profession of hotelier are the basic skills. Please note that internships were applied to students from rural areas. For them, a particularly important aspect is the openness to other cultures, entrepreneurship, education, mobility, tolerance, understanding of "otherness" of nations, breaking the stereotypical perceptions of other nations. Understanding the nations from which our visitors come from abroad, helps to be a good employee of the services sector, who knows and understands the expectations of potential visitors and can prepare for them, which will meet their needs. The school has also introduced a modification on the duration of apprenticeships, through which students going for internships stay there two weeks longer than other students. This solution can also help to increase professional skills. The project also involved the implementation of ECVET elements that provide understanding and comparability of the qualifications and achievements of the learners in the partner countries. The result of the project will increase social and personal skills as well as professional and language ones (confirmed by certificates and documents of Europass Mobility), which will help to improve engagement in preparation for the matriculation and vocational (passing the exam, results) examinations, planning careers in hotel and gastronomy industry . The long term results of the project will be examined on the basis of the graduates’ diagnosis which will take under consideration their future education and employment. However researches of the graduates fate who participated in an intership in the previous edotion lead to the conclusion that they get by on the labor market, choosing occupation in thr hotel industry and gastronomy ( about 40% of participants)