Training objective

After the professional training the trainee shall:

• Know the cookery legislation in Romania and Bulgaria;
• Know the rules for healthy and safe working conditions in Romania and Bulgaria and how to control their implementation by the kitchen and restaurant staff;
• Know the specifics in customers’ communication in Romania and Bulgaria while in a restaurant;
• Work in a team with other nationality representatives;
• Know their rights and obligations as a working process member according to Bulgarian and Romanian legislation;
• Know the specifics of the meals typical for Romania and Bulgaria, the technology of their making and peculiarity of their serving.