Learning Outcome



Name of the unit: Assess the quality of the service offered to the clients

Qualification: Cook

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

EQF-level: 3

Level of the participant: Intermediate

Description of the unit: Comply with the legislation related to the workplace safety (receptive exercises).



Knowledge

The beneficiary is able to...

- understand    the monitoring and evaluation of the quality of the catering service.  

- understand    the schemes of action introduced in the previous unities, in order to define the main features of a system of evaluation for the quality of the servic  

Skills

The beneficiary is able to...

- check    the compliance with the mandatory requirements required and the implementation of the existing regulation concerning catering services.          

- perceive    the degree of satisfaction of the customers and consequently identify the critical points and plan improvement interventions.          

Competences

The beneficiary is able to...

- implement    current catering law, verifying compliance with the statutory mandatory requirements, applying evaluation and monitoring procedures to ensure the qual          

- develop    autonomously assessment criteria for determining the customer satisfaction level and planning action plans for improvement actions.