„Тийм Холидей” ЕООД е компания, която от години се занимава с хотелиерство и ресторантьорство. Фирмата е с утвърдена репутация на надежден и коректен партньор. Активите на дружеството включват хотел, намиращ се в град Банско, ул. "Глазне" № 41, заедно с ресторант към хотела. Във връзка с тежката икономическа ситуация, безработицата в района и желанието на работодателите да назначават квалифицирани кадри, възможността за участие и работа по сегашния ред е много ценна. Фирмата предвижда изпълнението на дейностите по проекта: 1. Създаване на заетост на 10 души за 12 месеца; 2. Организиране на срещи между работодатели и безработни за набиране на лица за назначаване на трудов договор; 3. Обучение на персонала; 4. Дейности по организиране и провеждане на събитие за набиране на желаещи да придобият квалификация „фризьор” 5. Обучение на 5 души, които след обучението ще придобият професионална квалификация "фризьор" 6. Дейности по изпълнение на утвърдения график, създаване на цялостна документация за отчитане на извършените дейности, окончателен отчет.
| Дейност | Договорена стойност | Отчетена стойност |
|---|---|---|
| Forming a team to work on the project Activities related to project information and publicity, visualization Organization of a meeting of the work team and distribution of tasks Website maintenance Organizing a recruitment event Implementation of the recruitment event. : The project manager organizes a working meeting where a team is formed together with the company manager. The tasks regarding the activities related to information and publicity of the project and visualization. A software specialist is engaged to update the company's website. The requirements regarding the publication of the required project publicity information and financing information have been announced. The upcoming tasks for the implementation of the planned activities have been marked and distributed. Preparation of an action plan, determination of the activities and approval of a schedule for the implementation of the activities Preparation of advertising and information brochures, distribution of the brochures, opportunity for feedback to collect information from those interested in the upcoming activities. A member of the team is designated as the organizer of the upcoming event, he is assigned the task of finding a company to give an offer for implementation and organization of the event / the work will be assigned to an external company/. At least 50 people are expected to attend. The project manager has prepared a presentation detailing the upcoming activities. After the official part, catering and wine tasting are planned in the hotel's Wine Corner. | 3 000.00 | 0.00 |
| Appointment of employees - 10 people: As a result of the event, as well as after contacting employees from the Bansko Labor Bureau, resumes and applications for appointment were collected. After the selection of the applicants, 10 people are selected to be appointed. | 125 675.52 | 0.00 |
| Training activities for assigned staff: THEMATIC PLAN FOR TRAINING IN SOmmeliership 1. Sommelier - characteristic of the profession. 2. Basic professional skills. 3. Organization of the service - crockery, accessories for serving. Hangul, the champagne. 4. Serving wine. White, red, special. Labels and cork. 5. Practice-tasting of 4 white, 2 rose and 4 red wines. 6. ASI Terminology and Table for Sensory Analysis and Evaluation of Wines. 7. Decanting. Rules. 8. Practice-tasting of 4 white, 2 rose and 4 red wines. 9. ASI Terminology and Table for Sensory Analysis and Evaluation of Foods. 10. ASI Food and Wine Pairing Table. 11. Combining food and wine - cereals and pasta products with young white wine and with young red wine. 12. Combining food and wine-marinated and smoked fish with white barrique and rosé. 13. Combining food and wine-cheese and young white wine and with young red wine. 14. Practice-tasting of 6 sparkling wines. 15. Combining sparkling wine and food - with sausages (or pastrami), cheeses, complex dishes, sweets. 16. Serving sparkling wine. 17. Practice-tasting of 2 white, 2 rosé and 2 red imported wines. 18. Combining food and wine - yogurt with young rosé and semi-dry red 19. Serving special wines. Practice-tasting of 1 special wine. 20. Combining special wine and food - cheese with special wine. 21. Alcoholic beverages. 22. Serving spirits (distillates). 23. Practice-tasting of spirits. 24. Combining food and spirits. Rules and errors. 25. Tobacco products - cigars, cigarillos, cigarettes. 26. Serving tobacco products. 27. Combining tobacco products with beverages 28. Practice-tasting of 2 white and 7 red wines 29. Serving aged wine. 30. Practice-tasting of 4 aged wines. 31. Pairing food and wine-cheese and complex dishes with aged wine 32. Beer. 33. Practice-tasting of beer - light, red and dark. 34. Combining food and beer. 35. The sommelier's cellar. 36. Practice - comparative tasting of 3 white and 8 red wines. 37. Wine list. 38. Marketing, advertising and sales organization 39. Ways of offering wine 40. Wine tourism. Restaurant team training plan 1. Preparation for work. Working hours, start, breaks, eating, smoking, end, departure. Uniform, cleanliness and ingredients, plates, . Work schedule, person in charge, balance, shifts, changes. 2. Preliminary organization of the work period. Operative, onset, presence, duration exchange of information, past, future period distribution of tasks by period, place, event specificity who, where, what, distribution of regions, specificity of regions, rotation distribution of additional tasks and responsibilities. 3. Preparation of the workplace (area, table) for the work process. Appearance, cleanliness, arrangement of furniture, auxiliary equipment, Loading, linen, utensils, crockery, decoration Auxiliary inventory and equipment, carts, humidors, decanters Additional linen, utensils and crockery 4. Preparation of the salon (trading room) for work process. Responsible, responsibilities, shifts, report Areas, room service, entrance, hearth, inventory, 5. Preparation of waiter office, corridors and warehouses for work process. Responsible, responsibilities, shifts, report 6. Preparing a bar for workflow. Charging, dishes, maintenance. Responsible, responsibilities, shifts, report 7. Communication with other departments. Front Office, Kitchen, Technicians, Spa and Fitness. Responsible persons, responsibilities, shifts, report and organizers. 8. Communication problems. Compliance with hierarchical and horizontal responsibility. Specificity and priority information Resolving internal conflict and dispute situations 9. Systems for organizing waiter service. Solo, Brigade, Team Organization and self-organization of the service Time and energy saving practices Training of administrators and receptionists | 7 800.00 | 0.00 |
| Activities for organizing and conducting an event to recruit those wishing to obtain a "hairdresser" qualification: We entrust the organization of the event to an external company. We set our requirements and follow up on the organization. WE APPROVE: We define the goals of the event We define the team that will participate in the implementation of the event Budget We are creating a master plan We set the date Event venue We choose a name for the event We define partnerships We create a communication plan and a distribution plan Day-of process | 3 500.00 | 0.00 |
| Activities related to the training of those wishing to obtain a professional qualification "hairdresser": The full training course gives the opportunity to acquire a second degree of professional qualification in the profession "Hairdresser", specialty " Hairdressing" The study plan is built on the basis of a study subject system. Subjects or modules are studied in which systematic scientific knowledge is presented, tailored to the age and cognitive characteristics of the students. The study program defines the goals and tasks of the study in the relevant study subject or module of the study plan, presents the thematic content of the study material, gives general methodological instructions for the organization and conduct of the study. Vocational training is completed by taking state exams in the theory and practice of the profession according to an exam program approved by the training organization and in accordance with the National exam programs for conducting state exams for acquiring a degree of professional qualification in professions from the List of Professions for Vocational Education and training, approved in 2004, amended. and add. during the period 2005 - 2014, and with Art. 32 of the ZPOO. The successfully completed professional training with the acquisition of a degree of professional qualification is certified by a certificate of professional qualification. Vocational training is completed by taking state exams in the theory and practice of the profession according to an exam program approved by the training organization and in accordance with the National exam programs for conducting state exams for acquiring a degree of professional qualification in professions from the List of Professions for Vocational Education and training, approved in 2004, amended. and add. during the period 2005 - 2014, and with Art. 32 of the ZPOO. The successfully completed professional training with the acquisition of a degree of professional qualification is certified by a certificate of professional qualification. | 30 000.00 | 0.00 |
| Activities for the implementation of the approved schedule, creation of comprehensive documentation for reporting the activities performed: 1. Performs control over the spent financial means; 2. Monitors bank transfers; 3. Prepares interim and final reports on incurred expenses; 4. Records chronologically all expenses and financial documents; 5. Analyzes the financial status of the project at any moment; 6. Evaluates the financial profitability of the activities and the project as a whole; 7. Reports any problems to the project manager; 8. Supports the work of the external auditors in the relevant inspections; 9. Maintains contact with the bank, NSI, NRA and other institutions on matters of their competence. | 2 000.00 | 0.00 |
| Подготовка на отчет на проекта: 1. Извършва контрол над разходваните финансови средства; 2. Следи за банковите трансфери; 3. Изготвя междинни и финални отчети за направените разходи; 4. Осчетоводява хронологично всички разходи и финансови документи; 5. Извършва анализ на финансовото състояние на проекта във всеки един момент; 6. Оценява финансовата рентабилност на дейностите и проекта като цяло; 7. Докладва за възникнали проблеми на ръководителя на проекта; 8. Подпомага работата на външните одитори при съответните проверки; 9. Поддържа връзка с банката, НОИ, НАП и други институции по въпроси от тяхната компетенция. | 10 000.00 | 0.00 |
