To all those that have no experience in the art of gelato making and want to know if this  sector could be a promising  business opportunity for them.

Starting up your business: a dream that can come true
What is artisan Gelato and what is needed to produce it
What are the essential steps to take before starting
The choice of the type of activity
What is a Business Plan and how is it useful?( practical example)
What are the specific tasks of the Gelato maker
The training of the staff and how to get established

To all those who are about to open a new business or wish to improve the cost management of  their Gelato-parlour.

The market for Gelato in Italy and worldwide
Business plan analysis of operating costs 
Contribution margin
How to calculate  the selling price  of the product
Fixed costs and break even
Purchases and inventory  management
Ecocompatibility  and how to save energy

To all those who wish to give concrete response to the growing  market demand for organic products in the field of Gelato.

Why organic?
Trend or concrete business opportunities  ?
Productive chain of the raw materials
Organic products for Gelato-parlours
How to use the trade mark Bio

Gelato and franchising: a difficult love affair
The characteristics of the Gelato maker/ entrepreneur
Organization and its development from one to many stores
Case Histories of Gelato makers and successful businessmen
Testimony and debate

 To communicate first of all  it’s necessary to listen: active listening
Indoor communication: errors to avoid (with practical examples)
Partners and staff : selection and training
Optimizing the interpersonal relationship
Know how to delegate
Transactional analysis (Practical examples)
Feedback process
How to deal with customer complaints

The  nutritive  properties of the ingredients in gelato.
Milk, types and characteristics.
Animal fats
Sugars, use and calories
Fresh and dried fruit
Yoghurt
Information on the nutritional value of gelato in store.
The nutritionists opinion