Already in ancient times it had been noticed how some waters had the peculiarity of badly melting soap and not being suitable for cooking food. In the middle of 1700s the richest magnesium and calcium waters began to be called hard waters and the term is still used today to classify the waters according to their salt content.Details
Horeca Masterschool was founded to help small, medium and large enterprises, bars, restaurants, hotels and caterers. It turns to individual professionals and entrepreneurs alike – all those who commit themselves to their own business and assess the quality of their service according to the degree of customer satisfaction. Horeca Masterschool is a hub where professionals meet up and share ideas to keep abreast of any developments in the industry and raise awareness of their work.