FIPE Restaurant Schools: Innovation and Training for the Future of the Sector

The importance of training in the catering sector and in public establishments in general has always been one of the fundamental aspects for the development and qualitative growth of companies operating in this sector. 

The high contribution of human capital required by companies, however, does not always manage to find adequate and timely responses in both qualitative and quantitative terms.

Objective of this event 

To bring together the network of all those involved in training (education, training, business and labour). 

On the one hand, FIPE's Gruppo Scuole di Alta Formazione della Ristorazione (Group of Higher Education Schools for Catering), which are an important part of this mosaic, testifying to how it is possible to bring together, while respecting the autonomy of each school, all the experiences already underway, trying to give a broader scope to all those education and training activities for public establishments through national coordination.

On the other, the presence of important subjects, such as Re.Na.I.A., the network of food and wine and hospitality institutes and institutional subjects 

With the common goal of designing a training market for the sector with systemic objectives: to reach a target group that is usually not the recipient of training, to identify strategic competences for the sector that are spendable for those working in the sector and respond to the needs of businesses.