Lifelong Learning Programme

This project has been funded with support from the European Commission.
This web site reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

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Video Testimonials

This section provides access to Video Testimonials of VET Students and Companies’ managers who have been protagonists of Work Based Learning experiences.

The testimonials highlight the benefits, the skills acquired, the impact in terms of employability and the benefits for the enterprise and the VET students resulting from the WBL Experiences they have been involved in.

The testimonials also aim to underline the importance for companies, that human resources they are going to select and employ, have both the technical and professional skills to perform the specific task and the basic and transversal skills that can be acquired only by completing VET education, so to motivate students not to abandon their studies.

SWOT Testimonial - Company - Chinaspice Restaurant - Cyprus

The interview is about
Company managers
Name
Andreas Theodoulou
Name of the company
C. A China Spice Restaurant
Country
Cyprus
Main Contents of the Interview
Mr Andreas Theodoulou is the General Manager at C. A China Spice Restaurant, in Nicosia - Cyprus.

Mr Theodoulou, explains a bit about the chain of Chinese restaurants that are under the umbrella of the company, how they expanded over the years and the quality of services that they provide.
He then describes the structure of the company (staff) and how they ensure high quality by constantly training them with new recipes or products.
Towards the end of the interview, he talks a bit about the marketing strategy of the company.

This project has been funded with support from the European Commission. This web site reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

The SWOT - Skills for Work Opportunities in Eno-gastronomy and Tourism project © 2018