Business models post Corona in the hospitality sector

The project “Business Models post Corona in the Hospitality Sector”, Nr. NPHZ-2021/10064, gathers together three partners, Dania Academy, HOTEL SCHOOL Hotel Management College and Meet in Reykjavík in order to explore how the Corona pandemic has affected and will continue to define the way the hospitality companies operate their businesses, and develop learning and educational materials for the best future business strategies.

The project has started in August, 2021 and will be implemented till August, 2023.

NO LEFTOVER Nordic/Baltic Culinary Arts: digital course with training materials and tools for adult educators

The aim of the project “NO LEFTOVER Nordic/Baltic Culinary Arts: digital course with training materials and tools for adult educators”, Nr. NPHZ-2021/10049, is to enhance teaching methods of adult educators in Culinary Arts focusing on Nordic/Baltic traditional and contemporary cuisine with approach of NO LEFTOVERS at different stages including planning ingredients and portions, cooking, serving, selling, marketing the dishes and cuisine concepts, finding reasonable consumption ways for leftovers, responsible handling of final stage waste. The project gathers five partners: HOTEL SCHOOL Hotel Management College, STEP BY STEP COUNCULTING (IS-Sfs radgjof, Island), Com&Train (Denmark), MITRA (Estonia) un Vilniaus kolegija (Lithunia).

The project has started in August, 2022 and will be implemented till July, 2024.

NO LEFTOVER Nordic/Baltic Culinary Arts: digital course with training materials and tools for adult educators

In January, 2022, HOTEL SCHOOL Hotel Management College together with STEP BY STEP COUNCULTING (IS-Sfs radgjof, Iceland), Com&Train (Denmark) and MITRA (Estonia) implemented a preparatory project “NO LEFTOVER Nordic/Baltic Culinary Arts: Digital Course with Training Materials and Tools for Adult Educators”, Nr. NPAD-2021-PV/10020, to strengthen the ideology of NO LEFTOVER not only at the household and amateur level, but also at the professional level within the adult educational programmes. The focus of NO LEFTOVER approach is to carry out the Culinary Arts practices in accordance with the Nordic/Baltic cuisine traditions and contemporary solutions of minimising waste used in the project countries. The preparatory project was aimed to develop the application proposal for NO LEFTOVER Nordic/Baltic Culinary Arts: Digital Course with Training Materials and Tools for Adult Educators.