Learning Outcome



Name of the unit: Operate in the catering sector

Qualification: Cook

Professional area: Hospitality industry, tourism, event management, housekeeping

EQF-level: 3

Level of the participant: Intermediate

Description of the unit: Understand the characteristics and peculiarities of the restaurant industry and the possible contexts of employment.



Knowledge

The beneficiary is able to...

- understand    the characteristics of different types and catering formulas in terms of basic features; reference processes; culinary offerings; customer type; europ  

- understand    the basic knowledge related to the functioning of the catering system, market and customer analysis elements and main trends in the sector.  

Skills

The beneficiary is able to...

- analyze    the restaurant industry, its characteristics and its relationship with other areas of the tourism sector.          

- place    the catering offer in the context of a more general supply of tourism services system in which professional activity is provided.          

Competences

The beneficiary is able to...

- examine    the catering sector in its entirety, specially what are its distinctive features and how interacts with the other tourist services.          

- identify    the different types of catering in terms of fundamental features; processes; gastronomic offerings; client typology; european, national and regional l          

- identify    the system where the offer is inserted, the evolution of process, product and context that affects the catering industry.          

- place    the offer as part of the most general tourist services.