Target audience:
The course is aimed at employed workers in companies from the tourism and catering sectors affiliated with EBURT, interested in updating their skills to respond to new food consumption methods.

Training objectives:

• Understand the evolution of the catering sector towards take away and delivery service models.

• Acquire technical, organizational, and logistical skills to optimize the production and distribution of meals remotely.

• Improve the quality of the service offered, considering aspects such as packaging, preservation, timing, and customer experience.

Contents:

• Market trends and new consumption habits

• Quality standards for takeaway and home delivery food

• Functional, sustainable, and aesthetic packaging

• Food preservation and regeneration

• Order management and customer relations

• Regulatory aspects and food safety

Teaching methodology:
The course is based on practical workshops with exercises and real simulations, guided by industry professionals and experienced instructors. The approach is hands-on, aimed at immediate transfer of skills to the company.