Module for the hospitality sector: acquiring practical knowledge
Nine hospitality and culinary experience providers are participating in the module, upgrading their knowledge and exchanging experiences through joint and individual training. The program was designed based on the needs identified in the field and the challenges faced by all culinary service providers in their daily operations.
The topics covered so far have included hospitality and service quality, with an emphasis on guest relations, communication skills, and creating a positive and authentic experience during a visit. Participants also focused on understanding the expectations of modern guests, who are increasingly looking for diverse and authentic experiences, local stories, and a personal approach, rather than just basic services.
An important part of the training was also individual mentoring, aimed at developing and upgrading the culinary offer, with an emphasis on work organization, the use of local ingredients, seasonality, and the clear presentation of food and beverages. Restaurateurs gained guidance on how to structure their offerings in a way that is understandable, attractive, and at the same time consistent with the local environment and identity of the destination.
As part of the module, participants also learned about cost management and pricing, which is one of the key topics for long-term stable business operations. Through concrete examples and discussions, they gained knowledge about cost monitoring, linking prices to the added value of the offer, and gradually adjusting prices to market conditions while maintaining quality.
The special added value of the module is the networking of providers, the exchange of good practices, and joint reflection on opportunities for cooperation. Participants emphasized the importance of cooperation between restaurateurs, local producers, and other experience providers, as only through a coordinated approach can the area build a recognizable and comprehensive culinary story.