Area III: innovation and development activities
The Industry Skills Center implements activities aimed at increasing the transfer of knowledge, new technologies, research and analysis results to education. Digital and green transformation solutions and innovative solutions in vocational education applicable to the field of catering and waitressing are disseminated. Cooperation with research institutes and centers, innovation and technology transfer centers, social innovation incubators, and institutions and specialists from all over Poland involved in the search for, implementation and dissemination and scaling of innovative solutions in the field of gastronomy and waitressing is implemented.
Digital competencies in catering and waitressing
The digitization of the economy and social sphere that has taken place in recent decades surpasses the wildest imaginings of the technological forerunners who began work on digital and computer technology decades ago. Information technology and new electronic communication capabilities have completely transformed commercial, economic and social relations, as well as the labor market, industries and professions. The ever-increasing and faster access to resources, products and services made possible by the development of the Internet is completely changing the way businesses are run today, the style and form of communication and advertising and promotion.
Global society is becoming a digital society, where technologies as social innovations are changing work styles, forms of education and development, social network memberships or consumption patterns.
The digitization of the economy is also bringing technological solutions to the catering and waitressing industry, where digital technology and information systems are increasingly being used. It is therefore extremely important to acquire digital competencies (skills, knowledge and attitudes) in this professional area.
The "digital competencies", indicated below, are addressed to people associated with the catering and waitressing sector, both teachers, employees and entrepreneurs, as well as to candidates for employment in this industry.
In catering and waitressing, digital skills are now essential for the effective use of social media, such as Facebook and Instagram, which play an important role in the promotional activities of catering establishments. This skill provides opportunities to attract new customers, as well as increase sales, which is helpful for managers and executives in the food service industry. Marketing skills are crucial from the point of view of advertising and promotion, as this is now the best showcase of a brand.
An important element that is currently being emphasized is the ability to create excellent photographs that showcase the dishes, the interior of the establishment and also the staff. These competencies allow chefs, bartenders and baristas, to create a fantastic portfolio. By depicting the "real life" of a business, we build brand authenticity and create a community around the brand, which translates into financial results for the company.
It should be noted that recently, roleplays, or short videos, have become extremely popular, providing an opportunity to creatively portray the life of catering and waitressing. A waiter with the ability to create reels, to use digital technology is particularly valued in the labor market, as he can take an active part in building a positive image of the "company" and the establishment.
Digital competencies that can be successfully applied in the field of catering and waitressing also include the use of POS system, QR menu, robot waiter, artificial intelligence (AI) and spreadsheet operation. Knowledge of their use and implemented on a daily basis can successfully contribute to the effective and profitable operation of restaurateurs and entrepreneurs in the field of catering and waitressing.
We invite you to learn more about examples of digital competencies in the field of gastronomy and waitressing, which are included in the content offer of the Non-public Sector Skills Center in the field of gastronomy and waitressing in Tarnow.
⇒ Digital competencies in catering and waitressing
Environmental competence in catering and waitressing
In this era of ecological transformation, which is characterized by increasing dynamism, it is necessary to carry out educational activities that will further expand the scope of knowledge about modern solutions, techniques and ways of taking care of the environment in various economic sectors, including catering and waitressing.
The application of methods that do not disturb the ecological balance in these sectors, will bring considerable positive results, not only in the place of their application, but also in the global impact. Green activities in catering and waitressing are one of the elements of corporate social responsibility.
The "green competencies" indicated below are an example of skills that fit into the standards of the European Green Deal, i.e., the new development strategy that will transform the European Union into a modern, resource-efficient and competitive economy.
These are also skills related to establishing cooperation with suppliers, including local suppliers, conducting business in an ecological way, transferring acquired competencies to other employees, shaping a positive image of the company through, among other things, saving water and energy, segregating garbage, ordering the right amount of foodstuffs and its proper storage, reducing the use of plastic packaging, etc.
It should be noted that the implementation of environmentally friendly solutions in catering enterprises has a positive impact on creating the image of the company as a modern one, while caring about the state of the environment. This will help build a permanent customer base not only sensitive to the state of the environment, but also those who expect a healthy, local, ecological, yet tasty menu. An equally important effect is the reduction of environmental pollution and the use of nature-friendly solutions, which is in line with the standards of responsible business (CSR).
The indicated competencies are aimed at people connected with the catering and waitressing sector, both teachers, employees and entrepreneurs, as well as candidates for work in this industry.
We invite you to familiarize yourself with examples of green competencies in the field of gastronomy and waitressing, which are included in the content offer of the Non-public Sector Skills Center in the field of gastronomy and waitressing in Tarnow.
⇒ Ecological competence in the field of gastronomy and waitressing
Technological, marketing, organizational and social innovations in the field of catering and waitressing
The field of gastronomy and waitressing is characterized by a wealth of technological innovations that ensure a variety of high-quality dishes, preserving the nutritional value of raw materials, bringing out their flavor and emphasizing their aroma. Modern technologies make it possible to prepare dishes well in advance (cook & chill), which significantly reduces the cost of purchasing raw materials (purchase in larger quantities) and reduces the loss of volume and weight of prepared dishes (sous-vide). Molecular gastronomy, including molecular mixology, on the other hand, offers unlimited possibilities for combining unique flavors with unparalleled aesthetics in the form of caviar, gels, marshmallows or fluff. In addition, if waiters apply modern techniques of presenting an offer or extended sales (cross-selling, up-selling), not only a good financial result will be generated, but also a high level of customer satisfaction will be achieved. Social innovation is also an important aspect, as it provides an opportunity for the professional activation of people with disabilities, exchange of knowledge and experience, development of culinary and waitressing talents.
At the Industry Skills Center, we extensively disseminate, promote and, above all, train skills in the application of technological, marketing, organizational and social innovations in catering and waitressing. Competence in the use of innovations in practice increases the chances of finding a job, provides opportunities for career advancement, influences earnings, provides inspiration for conducting one's own research, developing knowledge, creating one's own recipes and solutions in this field.
We invite you to get acquainted with examples of selected innovations in the field of gastronomy and waitressing, which are included in the content offer of the Non-public Sector Skills Center in the field of gastronomy and waitressing in Tarnow.