Pos.

1. Year of Teacher

2. Year of Teacher

3. Year of Teacher

1

The teaching establishment

1.1

Economic position of the teaching staff

1.1.1

Basic knowledge of the organisation, communication, tasks and range of services arising from the position of the holding in the respective economic sector

Knowledge of the organisation, communication, tasks and services provided by the company's position in the respective economic sector

1.1.2

Basic knowledge of the industry position and its relations with the rest of the economy

1.1.3

Knowledge of the market position, the company-specific contacts with the respective clients, contractors, customers, parties, patients or clients and their behaviour

1.1.4

Knowledge of the location factors and customer behavior that are relevant to the operation

1.1.5

Knowledge of the legal form and basic knowledge of the specific legislation, as well as the consequent tasks of the teaching establishment

1.2

Facilities, occupational safety, accident prevention and environmental protection

1.2.1

Knowledge and function-oriented application of operational facilities and technical equipment and tools

1.2.2

Knowledge of the risks of accidents, first aid measures, safety rules and other relevant provisions for the protection of life and health

1.2.3

Basic knowledge of regulatory bodies, social insurance and advocacy groups, as well as the statutory provisions on labour law

1.2.4

Knowledge of the ergonomic design of the workplace

1.2.5

Knowledge of the avoidance, environmentally sound separation and disposal of waste and residues arising during operation

1.2.6

Knowledge and application of operational rules on hygiene and fire prevention

1.3

Training in the dual system

1.3.1

Knowledge of the obligations arising from the apprenticeship contract (§ § 9 and 10 of the Vocational Training Act)

1.3.2

Knowledge of the content and aim of the training, as well as essential training opportunities in this area

2

Administration, organization, communication and IT

2.1

Administration

2.1.1

Knowledge of the organizational structure, tasks, responsibilities and relationships of the individual operating areas and the relationships with non-operational companies

2.1.2

Knowledge of operational workflows

2.1.3

Creation, keeping and archiving of files, statistics, files and files

2.1.4

Evaluation of operational statistics and reports and decision-oriented evaluation of the results

2.2

Organisation and quality

2.2.1

Functional and functional use and maintenance of the operational, office-technical organization, work and communication equipment

2.2.2

Knowledge of the risks arising from the working environment, their insurance options and behaviour in the event of damage

2.2.3

Knowledge of the usual treatment and behaviour in case of complaints or complaints

Assist in the treatment of complaints or complaints

2.2.4

Basic knowledge of the services offered by train, post, other modes of transport and communication facilities

2.2.5

Administration and organization of appointments and/or business trips as well as pre-and post-processing of negotiations and meetings

2.2.6

Basic knowledge of quality systems

Knowledge of the usual quality management

2.2.7

Knowledge of work organisation and work design

2.3

Communication, marketing and customer service

2.3.1

Writing according to specific requirements and general information, writing of standard letters

2.3.2

Working with forms and pre-forms

2.3.3

Language and professional expression (German and foreign language)

2.3.4

Conduct of targeted discussions (German and foreign languages)

2.3.5

Customer-, patient-and employee-oriented communication

2.3.6

Knowledge of professional conduct towards clients, contractors, customers, parties, clients or suppliers

2.3.7

Relevant correspondence work, work at post office and exit, filing, evidence and registry

2.3.8

Knowledge of the subject-specific foreign-language technical expressions

2.3.9

Basic knowledge of the usual means and possibilities of marketing, advertising and public relations

Knowledge of the usual means and possibilities of marketing, advertising and public relations in the industry and business

2.3.10

Participate in the supervision and advice of clients, clients, patients or parties

2.4

EDV

2.4.1

Basic knowledge of the structure of the company EDP (application and task of the EDP in the operating organisation such as word processing, calculation, ordering, accounting and warehousing)

Knowledge of the structure of the EDP (Application and Task of the EDP in the operational organisation such as word processing, calculation, ordering, accounting and warehousing)

2.4.2

Knowledge and application of the operational facilities of the EDP (hardware, software and operating systems)

2.4.3

Perform workstation-specific EDP applications (such as word processing, calculation, internet, e-mail, accounting, appointment monitoring and filing)

2.4.4

Basic knowledge of the state and the development of new job-specific applications of the EDP

2.4.5

Basic knowledge of data protection

2.4.6

Creating and waiting of text modules and address files

3

Procurement and supply (work equipment, materials, goods, services)

3.1

Procurement

3.1.1

Basic knowledge of the industry and business-specific procurement opportunities and the identification of needs

Knowledge of the industry and company-specific procurement opportunities and the organisational implementation of procurement

3.1.2

Assisting in the identification of needs

3.1.3

Preparation of and participation in orders

Order Orders

3.1.4

Obtaining, editing and checking offers, checking order confirmations

3.1.5

Monitoring delivery dates

Measures in the event of delay in delivery

3.2

Anbot

3.2.1

Knowledge of operational services (goods, products, services)

3.2.2

Knowledge of the industry-specific product labelling, standards and product declaration and/or framework conditions for operational performance

3.2.3

Participate in the creation of anbots and/or information on the company's services

4

Operational accounting

4.1

Cost calculation and calculation

4.1.1

Basic knowledge of the operational costs, their impact and their impact on profitability and/or efficiency

4.1.2

Basic knowledge of cost accounting, calculation and/or budgeting

4.1.3

Participate in calculation work and/or budgeting

4.2

Taxes, levies and payroll accounting

4.2.1

Basic knowledge of operating taxes and charges

4.2.2

Basic knowledge of the information on payroll and payroll accounting

4.3

Accounting

4.3.1

Basic knowledge of the tasks and function of the operating accounting system

Knowledge of the tasks and function of the operating accounting system

4.3.2

Basic knowledge of computer-aided processes in company accounting

Knowledge of computer-aided processes in company accounting

4.3.3

Basic knowledge of the importance and task of inventories and inventory

4.3.4

Participation in the inventory or inventory

4.3.5

Carrying out operational billing, collecting, checking and controlling data

4.3.6

Preparing documents for offsetting

4.4

Payment transactions

4.4.1

Basic knowledge of payment transactions with suppliers, customers, authorities, postal services, money and credit institutions

Knowledge of operations-specific payment transactions with suppliers, customers, authorities, postal services, money and credit institutions

4.4.2

Basic knowledge of Kassaführung and Kassabuch

Knowledge of the cassae

4.4.3

Participation in payment transactions

4.4.4

Knowledge of the usual procedure in the event of late payment, madness

4.5

Accounting

4.5.1

Basic knowledge of the company accounting and the company accounting documents

4.5.2

Basic knowledge of bookings and quotations; performing simple, relevant work

Company booking work and creation of evaluations and statistics

4.5.3

Knowledge of the single account framework

5

Advanced basic knowledge-merchandise management

5.1

Basic knowledge of the company's inventory management system, the procurement of goods and the purchasing system

Have been accepted, tested for weight, quantity and visible damage, and initiate operational measures

Identify job-related goods needs

5.2

Knowledge of important agreements in connection with procurement, such as purchasing conditions, delivery and payment conditions

5.3

Basic knowledge of the business-specific purchasing-related, legal provisions

5.4

Knowledge of the specific quality characteristics for the procurement of food, beverages, laundry and consumer products and other supplies

5.5

Basic knowledge of the business-specific sales-related legal provisions

5.6

Knowledge of the company-specific cost accounting and calculation

6

Storage/Storage

6.1

Use of EDP in the areas of procurement, storage and sales

6.2

Basic knowledge of the storage of fresh and preserved food, beverages and other supplies, in particular the storage temperatures for food and beverages (uninterrupted cold chain, HACCP)

6.3

Receiving and identifying goods

6.4

Storage of goods in the correct storeroom due to specific properties

6.5

Knowledge of the usual goods acceptance and acceptance of goods

6.6

Receipt of goods, comparison of the delivered goods with delivery documents, work on the handling of goods receipt receipts

6.7

Notice of defects and damage in the case of goods and packaging

Taking measures in the event of defects and damage in the case of goods and packaging

6.8

Basic knowledge of the guarantee

7

Home care

7.1

Basic knowledge of the cleaning, disinfection and care of living and functional rooms, textiles, appliances and machinery and of the equipment and machines required as well as their function-appropriate use

Control of cleaning and care work

7.2

Collect relevant key data for the creation of cleaning plans

7.3

Knowledge of how to design and decorate operational functional areas

Planning and control of the design and decoration of operational functional areas

7.4

Basic knowledge of the maintenance of company machines and equipment

7.5

Knowledge of the procedure for the instigation of repairs and maintenance work

Arrange repairs and maintenance work and control

7.6

Knowledge and application of energy saving measures

8

Hygiene

8.1

Knowledge and application of the provisions relating to personnel and industrial hygiene (HACCP)

8.2

Operational implementation of the hygiene concept and its documentation in accordance with the principles of the HACCP system, with special consideration in the field of merchandise management and the treatment of foodstuffs

9

Guest services and advertising

9.1

Customer receipt

9.2

Targeted placement of additional services

9.3

Conduct sales discussions: identify customers ' needs and wishes, derive sales arguments, take into account customer questions and objections.

10

Personnel planning and personnel development

10.1

Knowledge of the relevant legal provisions relating to working time, the protection of workers, the prohibitions and restrictions on employment of staff

10.2

Participation in the preparation of human resources plans and personnel service plans

10.3

Knowledge of professional staff training

10.4

Basic knowledge of staff training measures and their importance

10.5

Participation in the preparation and follow-up of measures on staff training