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Online Course for PR and Press Office for Food and Food Legislation

Learn all the secrets of communication

February 3 to 28, 2025

WHAT YOU GET WITH THIS COURSE

The Food PR and Press Office Course is designed to provide the skills and knowledge needed to effectively manage industry press relations, promote and maintain the image of the companies you work for.

JOB OUTCOMES AND BUSINESS OPPORTUNITIES.

PR in the food sector manages and promotes the image and reputation of companies, restaurants, chefs, food products or events related to the world of gastronomy.

For this reason, he is a key figure in the industry who can find employment in corporate press offices in media agencies or create a freelance career.

Private certificate of course participation

CV reworking and dissemination

COURSE DETAILS

To enter the Food PR and Press Office Course, it is preferable to have a bachelor's degree or equivalent, have a flair for writing and/or experience in the restaurant industry.

Knowledge of English is a requirement.

Introduction to press office and Pr in the restaurant world
Why the figure of the press office is important in the restaurant industry

Communication and public relations management:

  • Customer approach
  • Goal identification and analysis
  • Relationship with industry media
  • Principles of communication

The Construction of the Media Kit

  •  The importance of a media kit
  • Writing a press release, the importance of how to do it
  • Distribution of CS
  • Construction of media kit ( visual and informational materials)

Event Management

  • Press event organization
  • Press invitation management: group or one-to-one
  • Planning and logistics
  • Press conferences, openings, tastings

Social Media for PR

  • The Dissemination of News on Major Platforms
  • Content Creation

Digital PR and influencers: collaborations

  • Analysis report and results
  • The Indicators of Analysis and Results
  • How to create the of detailed reports for clients
  • Analysis of results

Exercises

Successful campaigns in the food and hotellerie industry

 

Hints of Legislation and Economic Aspects

  • Workplace safety
  • Hints of health legislation
  • Overview of food labeling regulations
  • Overview of food packaging regulations
  • Overview of food waste disposal regulations
  • Outlines of administrative law

Private Certificate of Course Attendance

Certificate of Project Work

PROPEDEUTICS:

  • Text-based study and online platform
  • 3-month online English course

CLASSROOM PHASE.: 24 hours online live streaming + 12 hours in Live Streaming of the Hints of Legislation Module.

PROJECT WORK. (optional)

CAREER GUIDANCE: Curriculum reworking and dissemination in the region of residence.

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Francesco De Marco

Francesco De Marco is the founder of SKÅL PR & Communication, a communications boutique specializing in food, beverage and hotellerie. With a background in nature photography , travel , teaching , Francesco has traveled and developed his business mainly in Northern Europe, working with high-profile companies in the video and photography sectors.
Subsequently, he applied his visual expertise to marketing and communication for luxury brands and food and wine excellence. SKÅL stands out for its personalized approach, creating innovative strategies for leading hospitality and fine dining companies.

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MICHELE STOCOLA

Lawyer, expert in Italian and European food legislation, specializing in food labeling, labeling and packaging technologies and production processes.
He lectures and consults for Universities, Associations and Companies on highly technical topics.
Director and founder of Label School, an online label and supply chain school.

He has participated in numerous events as a speaker, in the areas of food safety, haccp, food labeling and environmental.

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FEDERICA BELLIFEMINE

She graduated in Law from the University of Bari and then moved to Rome where, in 2020, she obtained an Executive Master's degree in "Marketing and Digital Communication" at the 24 Hour Business School. She then went into education with a Master's degree in "Teaching of Legal and Economic Subjects."
Today he is a licensed lecturer and teaches at several Secondary Institutes in the capital city while pursuing his continuing education in continuous learning.

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IVAN MASSI

Quality and Enviromental Manager for Aviapartner Italia Soc. Multinational Belgian, is ENAC and AIFOS Qualified Trainer. Thanks to his 30 years experience as HR and Industrial Process Organization Manager for Alitalia airline and as Quality Auditor for Blue Panorama, he has high technical skills from Project & Risk management to Aviation security, from Ground Handling to EASA, ECAC, ICAO and IATA regulations.

OUR PARTNERS

WHY CHOOSE US?

WITH BONUS CHEF, YOUR TRAINING IS WORTH MORE!

Learn about Bonus Chef and get a credit up to a maximum of 6,000 euros for expenses incurred in 2021 and 2022 for Italian Food Academy courses and masters.

CONTACT US

Contact us toll-free or email us to find out more about the institute, to learn about our locations, faculty, programs and partners, or for proposals for collaborations and sponsorships.

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Excellence is now more affordable

Thanks to the Chef Bonus you can get a credit of up to 6,000 euros for expenses incurred in 2021 and 2022 for your professional training.  

Starting February 27, 2023, it will be possible to apply to the Ministry of Enterprise and Made in Italy for the Chef Bonus.

WHAT IS IT?

Bonus Chef 2023 consists of a 40% tax credit (up to a maximum of 6,000 euros) recognized on expenses related to the restaurant industry for individuals engaged in the activity of professional chef at hotels and restaurants.

TO GET THE BONUS:

- you must have incurred, between January 1, 2021 and December 31, 2022, one or more of the expenses deemed eligible for the benefit

- one must be a resident or established of the state territory;

- Applicants must be in the full enjoyment of civil rights.

ELIGIBLE EXPENSES:

- Purchase of durable capital goods (high energy class machinery for food storage, processing, processing and cooking, professional tools and equipment for catering)

- Participation in professional development courses.

HOW THE 2023 CHEF BONUS WORKS

The 40% credit can be used for offsetting by F24, which must be submitted to the Internal Revenue Service. The credit is exempt from IRPEF and IRAP. 

It is also possible to assign the credit with the transfer of the facility to other parties, including credit institutions and other financial intermediaries. 

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