Open Conversations

12.Apr.2016 - 27.Sep.2016

Images

<p>Session 1-Business Management Support Program, inSite/Casa Gallina.<br /></p> <p>Session 1-Business Management Support Program, inSite/Casa Gallina.</p> <p>Session 2, Identity and image in a food business, inSite/Casa Gallina.</p> <p>Session 2, Identity and image in a food business, inSite/Casa Gallina.</p> <p>Session 3-Menu pricing and standardization, inSite/Casa Gallina.</p> <p>Session 3-Menu pricing and standardization, inSite/Casa Gallina.</p> <p>Session 4- Work habits in food businesses, inSite_Casa Gallina.</p> <p>Session 4-Work habits in food businesses, inSite_Casa Gallina.</p> <p>Session 6-The neighborhood food business and culinary heritage, inSite/Casa Gallina.</p> <p>Session 6-The neighborhood food business and culinary heritage, inSite/Casa Gallina.</p>

About

Session 1. Planning and anticipation or food businesses - April 12
Instructor: Iván Icra Salicrú
Participants: 23 food business proprietors

Session 2. Identity and image in a food business - May 3
Instructors: Jorge Lestrade and Rogelio Vázquez
Participants: 21 food business proprietors

Session 3. Menu pricing and standardization - May 17
Instructors: Lula Martín del Campo
Participants: 19 food business proprietors

Session 4. Work habits in food businesses - May 31
Instructors: Ilse and Ezra Aguilar (Bo Pasticería)
Participants: 17 food business proprietors

Session 5. Calculation for the cost of recipes - June 14
Instructor: Iván Icra Salicrú
Participants: 14 food business proprietors

Session 6. The neighborhood food business and culinary heritage - August 30
Instructor: Álvaro Ramos
Participants: 13 food business proprietors

Session 7. Solidarity gastronomy - September 12
Instructor: Alejandro Souza
Participants: 16 food business proprietors

Session 8. Eating like a mule-driver: Selling food without a fixed locale - September 27
Instructors: Mariana Blanco and Jorge Linares
Participants: 16 food business proprietors