Module 8: Quality standards & labelling (BG)

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This module provides information on: how to ensure quality in gastronomic tourism with regard to hygiene & customer service, as well as to be better informed about the existing EU quality schemes and the certification programmes & labels in gastronomy.
The main objective of this submodule is: to introduce ways of ensuring quality of the touristic offer in gastronomy tourism; to present the existing EU quality schemes and to summarise the main label and certification programmes in organic food/beverage production & tourism.
In this unit, you’ll explore:
– Appropriate food safety practices
– Ways for ensuring quality in gastronomic tourism
– Relevant quality, sustainability, and certification labels in gastronomic tourism


Duration of the lesson: 4 hours

Difficulty: 1

Categories: ,

Introduction

General information
Lesson 1 of 2 within section Introduction. You must enroll in this course to access course content.
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Introduction
Lesson 2 of 2 within section Introduction. You must enroll in this course to access course content.
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Training materials

Quality and Labels: Plan of the module
Lesson 1 of 12 within section Training materials. You must enroll in this course to access course content.
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1. Quality of products
Lesson 2 of 12 within section Training materials. You must enroll in this course to access course content.
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1.1. Food safety 
Lesson 3 of 12 within section Training materials. You must enroll in this course to access course content.
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1.2. Authenticity 
Lesson 4 of 12 within section Training materials. You must enroll in this course to access course content.
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1.3. Providing organic food products labels
Lesson 5 of 12 within section Training materials. You must enroll in this course to access course content.
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2. Quality of touristic service 
Lesson 6 of 12 within section Training materials. You must enroll in this course to access course content.
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2.1. Green Key
Lesson 7 of 12 within section Training materials. You must enroll in this course to access course content.
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2.2. Green Globe 
Lesson 8 of 12 within section Training materials. You must enroll in this course to access course content.
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3. Distinction Between Labels and Brands in Gastronomic Tourism
Lesson 9 of 12 within section Training materials. You must enroll in this course to access course content.
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3.1. Labels
Lesson 10 of 12 within section Training materials. You must enroll in this course to access course content.
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3.2. Trademarks
Lesson 11 of 12 within section Training materials. You must enroll in this course to access course content.
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3.3. Collective Trademarks
Lesson 12 of 12 within section Training materials. You must enroll in this course to access course content.
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Additional resources

You want to download this lesson?
Lesson 1 of 2 within section Additional resources. You must enroll in this course to access course content.
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Short presentation of the module for Trainers
Lesson 2 of 2 within section Additional resources. You must enroll in this course to access course content.
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Activity

Activity 1: Can I get a label for my products?
Lesson 1 of 2 within section Activity. You must enroll in this course to access course content.
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Activity 2: Prepare a short & basic HACCP plan
Lesson 2 of 2 within section Activity. You must enroll in this course to access course content.
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Case study

Case study 1: EU Organic Logo
Lesson 1 of 2 within section Case study. You must enroll in this course to access course content.
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Case study 2: The Greek Feta cheese
Lesson 2 of 2 within section Case study. You must enroll in this course to access course content.
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Bibliography

Bibliography
Lesson 1 of 1 within section Bibliography. You must enroll in this course to access course content.
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Quiz

Module 8 Quiz
Lesson 1 of 1 within section Quiz. You must enroll in this course to access course content.
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Has Quiz

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