Learning Outcome

Name of the unit: Coordinate collaborators in the realization of the service

Qualification: Cook

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

EQF-level: 3

Level of the participant: Intermediate

Description of the unit: Supervise the work of the colleagues verifying the correct carrying out of the assigned tasks and the quality of the performance.


The beneficiary is able to...

- understand    the concept of group, autonomy, responsibility, delegation, etc. in order to be able to supervise the work of any resources assigned and coordinate wi  


The beneficiary is able to...

- give    directions to colleagues for the realisation of the activities and assign operative tasks to colleagues and give directives on how to carry them out (          


The beneficiary is able to...

- organize    the workgroup by assigning tasks and supervising the work.