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Διαχείριση τροφίμων και ποτών μικρών επιχειρήσεων εστίασης, τουριστικών μονάδων και επιχειρήσεων του αγροδιατροφικού τομέα
Start date: Jun 1, 2015, End date: May 31, 2016 PROJECT  FINISHED 

The aim of the proposed project is the gastronomic tourism as a form of alternative tourism, in which a country’s gastronomy plays a dominant role without being limited there, since a range of products and services are involved as well. The character of the region of Kilkis is reflected in the local cuisine which is highly multicultural, much like the whole prefecture. The Greek dispersion gathered on the table with all its features! Pontian, Anatolian, Vlach, Sarakatsani, EasternRomylian, Local. . . The tradition integrated to the modern trends of cooking is responsible for the diversity of this place that could become a gastronomic destination. The main objective of this project is the training of catering and tourism businesses on administration, management, supply allocation, the use of the culinary and cultural heritage for the development of gastronomic tourism in the region. 20 entrepreneurs and business owners of the region will be trained in total. The project duration is one week and it includes a three-day training and two-day visits to local companies and institutions. The Chamber of Kilkis will organize the event flow as a sending-partner and ICIF will organize the training as a host-partner. The expected results of the project are: • development of local businesses • improving of their competitive advantage • developing the skills of the participants, • acquisition of experience and knowledge • learning new methods or innovative practices, • dissemination of the project results The impact of the project is the development of gastronomic tourism in the region through the network of catering and tourism businesses with the aim of contributing to the economic development of the area. The promotion of the region and its comparative advantages of gastronomy and culture.
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