<< Objectives >>In this project, we want to attract the attention and sensitize the player of the HoReCa sector regarding food allergies with educational tools, so that they can satisfy the special needs of the affected consumers on a higher level. We prepare our students, who study hospitality and tourism, and managers and employees of the HoReCa sector to have the novel and necessary knowledge in food management with this serving the common values and undertaking a civic engagement with civil organizations.<< Implementation >>We collect European and national rules, and best practices of the service provider to compare good solutions and regulatory shortages in the participating nations. We organize workshops to prepare WP-s and finalize WP results, and a conference to discuss the project results with experts. We develop a course, that we can apply to our curriculum for the long term, and we can offer a short cycle training for partners of the HoReCa sector. We publish our results based on a dissemination plan.<< Results >>PR1: Collection of EU and national rules, and corporate best practices regarding food allergens, ingredients and marking; PR2: Proposal package; PR3: Template with structure and guidelines used for course development; PR4: Syllabuses and content of the full course; PR5. Elearning modules and materials; PR6: Course materials in national languages; PR7. A revised version of the training materialsAs a qualitative result, we expect a more effective service in HoReCa sector to manage food allergies.