When the coeliac customer arrives at the hotel, the staff put him in touch with the head of restaurant and he tells him what dishes he can eat or they prepare him something special for breakfast and for lunch and dinner.
This distinctive identifies restaurants which have an agreement of colaboration with the provincial or national associations of celiacs and they have received training provided by the Association, to which all staff should attend: purchasing manager, chef, chefs, assistants , room managers and waiters.
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