The Federation participates in the design of this proposal by selecting subjects according to the needs its members which are derived from studies of the primary carrier. The "Training in Management and Promotion (Brands) of Evia as gastronomical destination with the aim of increasing tourist demand" refers to ways of exposure and promotion of gastronomic tourism. Our country is a leader in the field of tourism worldwide. The rich cultural heritage coupled with immense natural beauty have contributed profoundly to it. Despite this however, there is a large and ever-growing trend in the tourism industry, which has remained untapped in our country. This is the gastronomic tourism. Constantly, more and more people from abroad are interested to visit foreign countries to enjoy gastronomic experiences from the particular traditional flavors of each cuisine. Evia has rich traditional cuisine and almost every region has its own distinct characteristics in terms of food. Guests have the opportunity to come into contact with these flavors and experience the richness and flavors of Greek food. Unfortunately, the cuisine of Evia is not sufficiently highlighted and almost not even included in promotional campaigns for the country's tourism. The result is that the parts of tourists that are more interested in the gastronomic field is not attracted and not even those that have an extra incentive of quality cuisine in their holidays. Note that good food is a criterion in the evaluation of a tourist destination. Foreign countries, such as Spain, (in which this proposal refers to), have grasped the opportunity and have developed the projection and promotion of gastronomic tourism with great success. The benefits of promoting gastronomic tourism are very important and include, among others, tourism development and promotion of more regions of the country, stimulating and development of local communities, the acquaintance of travelers with local cuisine, will open the way to export local products and of course the further development of our already large tourist sector. The central aim of the proposal is the training and information of entrepreneurs and HR managers (restaurants, pastry shops, rent rooms, bakeries), in order to know how to promote the gastronomy tourism of Evia, and to increase tourism demand and thus expanding income growth. The educational needs of the group are: • Presentation of the relationship between gastronomy and tourism, • Analyze impact of upgrading the gastronomic offer in tourism, • Increase in income, • Presentation of products of interest to the tourist market, • Training on methods of promotion and advertising, • Pass on their knowledge to their workers, • Analysis of habits and requirements of the consumers of gastronomic tourism. Beneficiaries of the program in order to improve the quality of the products in their businesses to compete and keep their jobs, are looking for opportunities to acquire new knowledge and getting more professional experience, in order to shift to new services that present demand. In order for this shift to be meaningful, education on a variety of matters is required related to new trends in the food & travel professions which they operate. Because the opportunity to gain that experience in Greece is extremely limited, this project aims to fill this weakness while give them the opportunity to contact and meet respective educational bodies and foreign companies. The host organization MOVEU is located in Spain and was chosen for the implementation of this program. This option is not random but it is the result of a long collaboration that was developed by the Federation on finding partners. Beneficiaries to the mobility are Employers and HR Managers of food and tourism jobs that will transfer their knowledge to their employees. The program will be implemented in two streams in Spain in the first fortnight of November 2014 and the second fortnight of March 2015 for 22 participants per flow.