Local greek cuisine in dining enterprises

Workshops

SEMINAR

“TRADITIONAL COOKING IN DINING ENTERPRISES”

 

Wie all talk about the traditional greek cuisine, tourist destinations and tourist products. The issue is, however, if we say something essential, that may find practical application. So how does the local cuisine can be part of restaurant menus ? Greek cuisine is not only souvlaki and mousakas. Which is the Cycladic cuisine after all? How to use this incredible gastronomic richness and unique products that are available?
These and other more practical issues were discussed in this two days seminar. Composition of menus and costing. Because, what local cuisine will any restaurant support, if the business is not viable?
Common concerns of all those who own or work on restaurants or hotels.

The local click here Cycladic cuisine as a cultural and tourist product.
Practical guidelines on the use of local traditional products and recipes in restaurant menus.
Hours: 16:00 to 21:00

Instructor: Maria Krina
• Listing of local traditional products
• Ranking them according to seasonality and their adequacy
• Recording local “forgotten” syntagon- Standard recipes
• Study actual restaurant menus
• Menu composition principles – costing, examples
• Presentation and selection of local recipes for inclusion in the menu
• Creating a standard menu
Region of S. AEGEAN / The KOINSEP “ELICHRYSOS” &
KEK GENNIMATAS SA
WITHIN THE PROJECT “VOCATIONAL TRAINING PROGRAMMES OF UNEMPLOYED, EMPLOYEES & employed people in Cyclades» implements the TRAINING PROGRAMME
“Local cuisine in dining enterprises”