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.



Knowledge

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  

Skills

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 (          

Competences

The beneficiary is able to...

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