The Organic Law of 19 June, of Qualifications and Vocational Training, aims at the organisation of an integral system of vocational training, qualifications and accreditation, which will respond effectively and transparency of social and economic demands through the various forms of training. To this end, it creates the National System of Qualifications and Vocational Training, defining it in Article 2.1 as the set of instruments and actions necessary to promote and develop the integration of vocational training offerings, through the National Catalogue of Professional Qualifications, as well as the evaluation and accreditation of the corresponding professional skills, in order to promote the professional and social development of the people and cover the needs of the production system.

The National Catalogue of Professional Qualifications, as set out in Article 7.1, is designed to facilitate the integrated nature and adequacy of vocational training and the labour market, as well as training throughout life, the mobility of workers and the unity of the labour market. This catalogue consists of the qualifications identified in the production system and the training associated with them, which is organised in training modules.

Article 5.3 of the Organic Law of 19 June, gives the National Qualifications Institute the responsibility to define, develop and maintain the National Catalogue of Professional Qualifications, in its quality of technical organ of support to the General Council of Vocational Training, whose regulatory development is set out in Article 9.2 of Royal Decree 1128/2003 of 5 September, which regulates the National Catalogue of Qualifications Professionals, in accordance with Article 9.4, the obligation to maintain permanently updated by its periodic review which, in any case, shall be carried out within a period of not more than five years from the date of inclusion of the qualification in the catalogue.

Therefore, this order is issued in application of Royal Decree 817/2014 of 26 September 2014 laying down specific aspects of professional qualifications for the purposes of which it is amended, Article 7.3 of the Organic Law of 19 June 2002 on qualifications and vocational training, which was obtained by the Council of State of the Council of State 618/2014 of 23 July 2014, is applicable to the approval and effects of the legislation.

Thus, in this order they are updated, as a complete replacement of their annexes, three professional qualifications of the Family Professional Hostels and Tourism that have an antiquity in the National Catalogue of Professional qualifications equal to or greater than five years, to which Royal Decree 817/2014 applies, of 26 September. In addition, certain professional qualifications are partially modified by the replacement of certain cross-cutting competence units and their associated training modules, including up-to-date professional qualifications. listed in the attachments of this order.

In the process of drafting this order, the Autonomous Communities have been consulted and the General Council of Vocational Training and the State School Council have issued a report.

Under the joint proposal of the Minister for Education, Culture and Sport and the Minister for Employment and Social Security, I have:

Article 1. Object and scope of application.

This ministerial order aims to update three professional qualifications for the Professional Family Hostels and Tourism, with the corresponding annexes being replaced, and amended. (a) in the case of certain professional qualifications by the replacement of certain competitive units and associated training modules, in application of Royal Decree 817/2014 of 26 September 2014 laying down (a) specific vocational qualifications for the purpose of which the Article 7.3 of the Organic Law of 19 June, on qualifications and vocational training, is applicable to the adoption and effects of the legislation.

Updated and partially modified professional qualifications are valid and are applicable throughout the national territory, and do not constitute a regulation of professional practice.

Article 2. Updating of certain professional qualifications of the Professional Family Hostels and Tourism established by Royal Decree 295/2004 of 20 February establishing certain qualifications Professional training modules are included in the National Catalogue of Professional Qualifications, as well as their corresponding training modules which are incorporated into the Modular Catalogue of Vocational Training.

As set out in the single additional provision of Royal Decree 295/2004 of 20 February 2004, the updating of professional qualifications, the specifications of which are contained in the Annexes XCI and XCII of the aforementioned royal decree:

One. A new wording is given to Annex XCI, Professional Qualification "Basic kitchen operations". Level 1. HOT091_1, which is listed as Annex I to this order.

Two. A new wording is given to Annex XCII, Professional Qualification "Basic restaurant and bar operations". Level 1. HOT092_1, which is listed as Annex II to this order.

Article 3. Update of a professional qualification established by Royal Decree 1700/2007 of 14 December, supplementing the National Catalogue of Professional Qualifications, by establishing 13 professional qualifications of the Professional Family Hostels and Tourism.

As set out in Royal Decree 1700/2007's unique provision of 14 December, the updating of the professional qualification for which the specifications are contained in Annex CCCXXXIII of the Quoted royal decree:

One. A new wording is given to Annex CCCXXXIII, Professional Qualification "Management of floors and cleaning in accommodation". Level 3. HOT333_3, which is listed as Annex III to this order.

Article 4. Partial modification of a professional qualification of the Family Professional Hostels and Tourism, established by Royal Decree 295/2004 of 20 February, establishing certain professional qualifications which are included in the National catalogue of professional qualifications, as well as their corresponding training modules which are incorporated into the Modular Vocational Training Catalogue.

As set out in the single additional provision of Royal Decree 295/2004 of 20 February 2004, the professional qualification whose specifications are contained in Annex XCIV to that Regulation is updated. royal decree:

The professional qualification established as " Annex XCIV: Reception is amended. Level 3. HOT094_3 "replacing, respectively, the" UC0265_3: Manage Enclosure Area Departments "and the associated training module" MF0265_3: Management of Enclosure Area Departments (120 h) " by the Competition Unit "UC0265_3: Manage accommodation area departments" and the associated training module "MF0265_3: Management of accommodation area departments (120 h)", corresponding to "Annex III Management of floors and cleaning in accommodation" of the present order.

Final disposition first. Competence title.

This order is dictated by the powers conferred on the State by Article 149.1.1. and the 30th of the Constitution, on the regulation of the basic conditions that guarantee the equality of all Spaniards in the exercise of rights and in the fulfilment of constitutional duties, and for the regulation of the conditions for obtaining, issuing and approval of academic and professional qualifications.

Final disposition second. Entry into force.

This ministerial order shall enter into force on the day following that of its publication in the "Official State Gazette".

Madrid, July 23, 2015. -Government Vice President and Minister of the Presidency Soraya Saenz de Santamaria Anton.

ANNEX I

Professional qualification: Basic kitchen operations

Professional Family: Hostels and Tourism

Level: 1

Code: HOT091_1

General Competition

To carry out auxiliary operations for the supply, preparation and conservation of genera and culinary products, and to present simple working cooking, at their level, in the preparation of all kinds of working culinary.

Competition Units

UC0255_1: Run basic provisioning, preprocessing, and culinary preservation operations

UC0256_1: Attend in culinary elaboration and perform and present simple preparations

Professional Environment

Professional Scope

Develops its professional activity in units of culinary production in entities of public or private nature regardless of their legal form, of any size and dedicated to the preparation and service of meals. You develop your professional activity as an employee, depending on the functional or hierarchical nature of a superior. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the production sector of hospitality, specifically in the catering sub-sector in which processes of sourcing, preworking, elaboration and distribution of culinary elaborations are developed. Also in any other productive sector in which these types of processes such as educational, healthcare, transport and social services are developed, among others.

Relevant occupations and jobs

The terms of the following relationship of occupations and jobs are used with a generic and omnicomprensivo character of women and men.

Kitchen Helpers

Fast Food Preparets (burners, pizzerias, bocadileries, among others)

Associated Training (240 hours)

Training Modules

MF0255_1: Sourcing, preprocessing, and culinary preservation (120 hours)

MF0256_1: Basic culinary elaboration (120 hours)

COMPETITION UNIT 1: RUN BASIC PROVISIONING, PREPROCESSING, AND CULINARY CONSERVATION OPERATIONS

Level: 1

Code: UC0255_1

Professional Realizations and Realization Criteria:

RP 1: Carry out the reception and storage of the requested goods, meeting the requirements of the established quality system and the pre-fixed instructions.

CR 1.1 Cleaning of surfaces, equipment and tools is carried out using the cleaning products established and complying with the applicable safety and hygiene regulations.

CR 1.2 The instructions for the safety, use and handling of products used in cleaning and setting up are met, taking into account their toxicity and/or potential for environmental contamination.

CR 1.3 The instructions received regarding the maintenance of equipment, machines and tools are executed for proper conservation.

CR 1.4 The requested raw materials are received by checking that they comply, among others, with the following conditions:

-Units and weights requested.

-Status and quality determined.

-Vigence of its expiration date.

-Packaging in perfect condition.

-Storage temperature during transport, among others.

CR 1.5 The goods received are stored according to their nature and taking into account the manufacturer's indications for proper conservation.

CR 1.6 Store tabs are formalized, under monitoring, and following the established procedure.

CR 1.7 Disfunctions or anomalies observed during the process of receiving and storing goods are promptly transmitted to the appropriate person.

RP 2: Perform internal sourcing of culinary genera and various utensils for use in food preparation, following the instructions received.

CR 2.1 Similar vouchers or documents for internal provisioning are formalized, following prior instructions and according to the established procedure.

CR 2.2 The internal sourcing of raw materials and utensils is performed, under supervision and following the established work plan.

CR 2.3 The genera intended for the execution of the culinary operations are distributed among the corresponding areas of the kitchen, according to the work order.

CR 2.4 The collection of utensils is performed according to the needs set out in the work plan.

CR 2.5 Minimum stocks established, both raw materials and culinary products, are checked and reported to the responsible person or department.

CR 2.6 The applicable food handling regulations are met during the internal procurement process, avoiding possible sources of contamination and maintaining the established quality.

RP 3: Manipulate and pre-manufacture raw raw materials for culinary use or subsequent marketing according to the applicable hygiene-sanitary food handling regulations and following the instructions received.

CR 3.1 The preparation of the plants is carried out by following instructions and carrying out basic techniques for the preparation and treatment of vegetables in crude, and cooking techniques established for those plants that need it. Once your crude oil handling is finished.

CR 3.2 Pre-processing of fish, shellfish, birds, game and various pieces of meat for further processing and/or conservation is executed, following the instructions received.

CR 3.3 The temperature required during the pre-processing process is maintained, acting on the regulators of the heat and cold equipment used, avoiding consumption, costs and unnecessary wear.

CR 3.4 The utensils and equipment used in the preprocessing process are cleaned and disinfected, applying the established products and methods.

CR 3.5 The applicable food handling regulations are met during the pre-processing process, avoiding possible sources of contamination and maintaining the established quality.

RP 4: Apply simple methods for the conservation of genera and/or culinary and regeneration processes, where appropriate, that are suitable for consumption or subsequent distribution, under supervision and following the instructions received.

CR 4.1 The conservation of culinary genres and elaborations is carried out following the instructions received and presenting the product according to the defined standards, taking into account:

-The characteristics of the genus and/or culinary elaboration in question.

-The established procedures.

-Assigned containers, containers, and equipment.

-Preestablished techniques such as rapid temperature reduction, traditional packaging, vacuum, cooling, among others.

CR 4.2 The regeneration of the culinary preparations is done by applying the pre-established methods, under supervision and following the instructions received.

CR 4.3 The temperature required during conservation and/or regeneration processes is maintained by acting on the heat and cold equipment regulators used, avoiding unnecessary consumption, cost and wear.

CR 4.4 The utensils and equipment used in the process are cleaned and disinfected, applying the products and methods determined with the established frequency.

CR 4.5 The applicable food handling regulations are met throughout the conservation and/or regeneration process, avoiding potential sources of contamination and maintaining the established quality.

Professional Context:

Production media:

Equipment and measuring instruments. Warehouses. Refrigeration equipment. Furniture and machinery of a cold room: temperature abater, vacuum machines, arm whiskers, short machines, beater vessels and others. Cooking equipment. Static and mobile batteries for washing raw genres. Utensils and tools of the culinary preworking. Raw materials, goods and packaging materials and labelling. Cleaning material.

Products and results:

Cleaning and maintenance of equipment, machines and useful cold room equipment. Record completed with data corresponding to reception, storage and distribution in the established media. Pre-prepared, conditioned and preserved goods and genera for immediate consumption or subsequent distribution.

Information used or generated:

Instructions for security, use, and handling of cleaning and disinfection products. Operating manuals for equipment, machinery and facilities of the cold room. Standard documents such as 'reliefs', order vouchers, albarans and warehouse tokens. Work orders. Food storage temperature tables. Applicable regulations on food handling, environmental protection and occupational risks.

COMPETITION UNIT 2: ASSIST IN CULINARY ELABORATION AND PERFORM AND PRESENT SIMPLE PREPARATIONS

Level: 1

Code: UC0256_1

Professional Realizations and Realization Criteria:

RP 1: Run the different cleaning and commissioning operations of equipment and tools in the area of culinary production, respecting the applicable hygiene-sanitary regulations and the instructions received.

CR 1.1 The cleaning of surfaces, equipment and tools of the area of culinary production is carried out according to the established system, with the products and methods determined.

CR 1.2 The instructions for safety, use and handling of products used in cleaning and tuning are complied with, taking into account their possible toxicity and environmental contamination.

CR 1.3 The instructions received regarding the maintenance of equipment, machines and tools are met, thus optimizing the available resources and extending their useful life.

CR 1.4 The observed dysfunctions and anomalies are promptly communicated to the person responsible for resolving the incidents.

RP 2: Prepare and present elementary and multi-application culinary elaborations according to the product definition and simple cooking techniques.

CR 2.1 The sourcing of raw materials and the preparation of supplies and equipment is made from the technical manufacturing tab or procedure to replace it.

CR 2.2 Elementary or multiple-application culinary preparation that is suitable for subsequent use is made under supervision, applying the basic techniques of handling and handling of food in crude and using, where appropriate, the cooking techniques established.

CR 2.3 The finishing and presentation of the elementary culinary preparation is performed, under supervision and in the established time.

CR 2.4 The conservation and storage of elementary or multi-application culinary preparation is performed, under supervision and taking into account:

-The characteristics of the culinary elaboration in question.

-The established procedures.

-Assigned containers, containers, and equipment.

-The ideal storage temperature according to the nature of the product.

-Food handling rules, among others.

CR 2.5 The culinary preparations are regenerated at the service temperature by applying the established methods with the designated equipment, following the instructions received.

CR 2.6 The utensils and equipment used in the process of preparing elementary and multi-application culinary elaborations are cleaned with the required frequency, using the established products and methods.

CR 2.7 The temperature required during the process is maintained, acting on the regulators of the heat and cold equipment used, avoiding consumption, costs and unnecessary wear.

RP 3: Prepare and present combined dishes and simple snacks according to the product definition and the basic techniques of their preparation.

CR 3.1 The internal procurement of raw materials and the preparation of supplies and equipment is made on the basis of the technical information sheet or procedure to replace it.

CR 3.2 The preparation of combined dishes and simple snacks is carried out under supervision, applying the basic techniques of handling and handling of food in crude and using, where appropriate, cooking techniques set.

CR 3.3 The finishing and presentation of the combined dishes and simple snacks is carried out, under supervision and according to the technical information sheet.

CR 3.4 The preservation and storage, where appropriate, of simple snacks and combined dishes is carried out, taking into account:

-The characteristics of the culinary elaboration in question.

-The established procedures.

-Assigned containers, containers, and equipment.

-The ideal storage temperature for each product type.

-The applicable food handling regulations, others.

CR 3.5 The utensils and equipment used in the process of making simple snacks and combined dishes are cleaned, with the required frequency, using the established products and methods.

CR 3.6 The temperature required during the process is maintained, acting on the heat and cold equipment regulators used, avoiding consumption, costs and unnecessary wear.

RP 4: Collaborate in the preparation of all kinds of culinary elaborations, providing the required assistance at their level and complying with the instructions received.

CR 4.1 The supply of raw materials and the preparation and preparation of supplies and equipment is carried out on the basis of the technical specifications for the manufacture or procedure to replace it.

CR 4.2 The assistance required for the preparation and presentation of all kinds of culinary elaborations is provided, collaborating with the hierarchical superior and following precise instructions.

CR 4.3 Work tables, utensils, and equipment used in the process are cleaned and disinfected as often as needed, using the appropriate products and according to established methods.

CR 4.4 The energy equipment and means established for the performance of the processes are used in a rational way avoiding unnecessary consumption, costs and costs.

CR 4.5 The applicable food handling regulations are met at all times, avoiding possible sources of contamination and maintaining the established quality.

Professional Context:

Production media:

Furniture and machinery own area of culinary production: oven, iron, salamander, fryer and others. Auxiliary machines, utensils and kitchenware. Raw materials, goods and packaging materials and labelling. Cleaning material.

Products and results:

Cleaning and maintenance of equipment, machines and supplies of the culinary production area. Internal supply of goods and useful for the execution of works. Preparation and presentation of elementary culinary and multiple applications, combined dishes and simple appetizers. Assistance to your hierarchical superiors. Prepared and/or preserved culinary elaborations for immediate consumption or subsequent distribution.

Information used or generated:

Instructions for security, use, and handling of cleaning products. Manuals for the operation of equipment, machinery and facilities in the area of culinary production. Standard documents such as 'reliefs', order vouchers and technical processing sheets. Work orders. Food storage temperature tables. Applicable regulations on food handling, environmental protection and occupational risks.

TRAINING MODULE 1: SOURCING, PREPROCESSING, AND CULINARY CONSERVATION

Level: 1

Code: MF0255_1

Associated with UC: Run basic provisioning, preprocessing, and culinary conservation operations

Duration: 120 hours

Assessment capabilities and criteria:

C1: Make the receipt of food and beverages for storage and distribution.

CE1.1 Interpret labels and regular documentation that accompanies the food and beverages provided.

CE1.2 Assist in conducting control operations, using means and instructions provided for this purpose, detecting deviations between the quantity-qualities of the requested genres and those received.

CE1.3 Manipulate correctly, and in accordance with applicable hygiene-sanitary regulations, both control equipment and the genera intended for storage or for immediate consumption.

CE1.4 Run basic food and beverage storage operations, ordering them according to the place, dimensions, equipment and system established, and rigorously applying hygienic-sanitary regulations.

CE1.5 Detect possible deterioration or loss of genera during the storage period, performing the withdrawal operations and indicating the possible departments to report in the different types of establishments.

CE1.6 Act with responsibility and honesty that requires participation in processes of reception, storage and distribution of goods.

C2: To differentiate the food raw materials of common use in the kitchen, describing the main varieties and qualities.

CE2.1 Identify food raw materials of common use, describing their physical characteristics (shape, color, size, etc.), their gastronomic qualities (basic culinary applications), their preworking needs basic and their conservation needs.

CE2.2 Describe the usual formulas for the presentation of the culinary raw materials of common use, indicating qualities, characteristics and needs of regeneration and conservation.

C3: Use the equipment, machines, tools, and tools that make up the basic endowment of the kitchen department, according to your applications and based on their optimal performance.

CE3.1 In a scenario of identifying useful tools, tools, equipment and machinery of a type kitchen department, describe:

-Functions.

-Usage rules.

-Quantitative and qualitative results that are obtained.

-Risks associated with their manipulation.

-Maintenance of required usage.

CE3.2 Select appropriate tools, tools, equipment and machinery based on the type of gender, instructions received, and production volume.

CE3.3 Describe the most appropriate actions to carry out the cleaning and maintenance operations of the equipment and useful equipment of the kitchen department according to the instructions received, verifying its point by simple tests.

CE3.4 Apply rules for the use of equipment, machines and kitchen tools following established procedures to avoid risks and obtain predetermined results.

CE3.5 Take the commitment to maintain and care for the equipment, and take full advantage of the means used in the process, avoiding unnecessary costs and costs.

C4: Characterize cuts and parts and perform the operations of preworking the most common culinary genres, according to the established work plan, the culinary elaborations to be carried out or the marketing needs.

CE4.1 Describe the basic cuts or the most common pieces associated with the most common culinary genres.

CE4.2 Perform the regeneration operations that require the most common use raw materials according to their status for further preparation.

CE4.3 Select tools, tools, and work teams according to the preprocessing to be performed.

CE4.4 Perform basic pre-processing techniques for a particular work plan, according to the nature of the genera used.

CE4.5 Perform food preprocessing operations by making the most of the raw materials used in the process, avoiding unnecessary costs and costs.

C5: Apply simple methods of regeneration, conservation and packaging of raw genera and culinary elaborations that are adapted to the specific conservation needs with the appropriate equipment for each case.

CE5.1 Identify appropriate locations for food conservation and regeneration needs.

CE5.2 Differentiate and describe the most common basic methods and equipment for regeneration, conservation, and packaging.

CE5.3 Run the previous auxiliary operations that need the raw, semi-finished products and the culinary elaborations, depending on the chosen method or equipment, received instructions, and assigned target or consumption.

CE5.4 Carry out the necessary operations for the processes of regeneration, conservation and packaging of all types of genera.

CE5.5 Take the commitment to make the most of the materials and products used in the process, avoiding unnecessary costs and costs.

C6: Analyze and apply hygienic and sanitary standards for food and beverage units of production or service to avoid risks of food poisoning and environmental contamination.

CE6.1 Identify and interpret the hygienic-sanitary standards of mandatory compliance related to facilities, premises, tools and food handling.

CE6.2 Classify and interpret the most common labeling of products and useful cleaning and disinfection, according to their applications, describing properties, advantages, modes of use and respect for the environment.

CE6.3 Identify authorized cleaning products and tools and use the appropriate ones in each case, taking into account the characteristics of the food and beverage units of production or service.

CE6.4 List the most common food risks and toxicinfections, identifying possible causes.

CE6.5 Meet hygienic-sanitary standards and properly apply cleaning and order methods when operating with equipment, machines, utilities, and genera and when cleaning facilities.

CE6.6 Recognize the serious effects arising from food toxies produced as a result of non-compliance with the applicable hygiene-sanitary regulations in the processes of supply, preworking, conservation, packaging and regeneration of culinary genres and elaborations.

Capabilities whose acquisition must be completed in a real workbench:

C1 complete; C3 with respect to CE3.1; C5 with respect to CE5.4; C6 complete.

Other capabilities:

Take responsibility for the work you are developing.

Maintain the work area with the degree of order and cleanliness required by the organization.

Interpret and execute the work instructions.

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Respect the organization's internal procedures and rules.

Comply with the production rules set by the organization.

Contents:

1. The kitchen department

Definition and feature organization.

Local structures of local and culinary production areas.

Specificities in different types of restoration: traditional, collective, modern, fast, others.

Basic competencies of the professionals involved in the department.

Machinery: types, location, characteristic operating modes, cleaning and maintenance.

Raw materials: gastronomic classification and commercial classification.

Receiving and storage: simple methods, documentation, and applications.

Forcing and moving internal provisioning requests.

2. Pre-processing of commonly used culinary genera

Culinary terms related to preprocessing.

Basic preworking techniques.

Pre-processing of vegetables, heavy, seafood, meats, others.

Obtaining basic cuts and more usual parts.

3. Conservation and regeneration of culinary genres and elaborations

Conservation: fundamentals, identification of the main associated teams, classes of simple techniques and processes, and simple applications.

Regeneration: fundamentals, identification of the main associated teams, classes of simple techniques and processes, and simple applications.

4. Food safety and hygiene in the basic operations of supply, pre-processing and culinary conservation

Specific safety conditions to be met by the premises, facilities, furniture, equipment, machinery and small material characteristic of the culinary production units.

Requirements for food handlers.

Waste and Waste Management.

Cleansing and Disinfection: Differentiation of concepts, applications.

Food labelling: reading and interpreting mandatory information labels.

Sanitary-Sanitary Quality: concepts and applications.

Self-control: Hazard Analysis and Critical Control Point (HACCP) systems.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional or former trainer profile:

1. Domain of knowledge and techniques related to the execution of basic procurement, pre-processing and culinary conservation operations, which shall be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

FORMATIVE MODULE 2: BASIC CULINARY ELABORATION

Level: 1

Code: MF0256_1

Associated with UC: Attend in culinary elaboration and perform and present simple preparations

Duration: 120 hours

Assessment capabilities and criteria:

C1: Perform basic multi-application elaborations and prepare and present simple culinary elaborations, applying previously defined simple cooking techniques.

CE1.1 Perform the internal sourcing operations of genres, interpreting technical tabs or alternative procedures and formalizing the default vouchers or documents.

CE1.2 Identify and correctly dispose of the genera, tools and tools necessary for the realization of basic working of multiple applications and simple culinary elaborations.

CE1.3 Perform simple and necessary regeneration operations for the culinary genres to be used.

CE1.4 Apply simple techniques for the preparation of basic and elementary culinary elaborations, based on the information provided, following the appropriate procedures and complying with the rules of handling food.

CE1.5 Perform uncomplicated presentations of elementary culinary elaborations, showing artistic sensitivity and taste when performing the respective finishing operations.

CE1.6 Identify conservation methods and storage sites suitable for processing and apply them, taking into account their assigned destination or consumption, the nature of their components, and the rules of handling.

CE1.7 Assume the commitment to maintain and care for facilities and equipment, and to make the most of the raw materials used in the process, avoiding unnecessary costs and costs.

C2: Perform and present combined dishes and simple snacks according to the product definition, applying basic processing standards.

CE2.1 Perform the internal sourcing operations of genres, interpreting technical tokens or alternative procedures and formalizing the intended vouchers or documents.

CE2.2 Identify and correctly dispose of the necessary genera, tools and tools for the realization of combined dishes and simple appetizers.

CE2.3 Apply simple techniques for the elaboration and presentation of combined dishes and simple snacks, based on the information provided, following the appropriate procedures, showing sensitivity and artistic taste to the perform the finishing operations and comply with the food handling standards.

CE2.4 Identify food and storage storage methods suitable for processing and apply them, taking into account their assigned destination or consumption, the nature of their components and the standards of handling.

CE2.5 Take the commitment to maintain and care for facilities and equipment, and make the most of the raw materials used in the process, avoiding unnecessary costs and costs.

C3: Perform the necessary operations for the provision of assistance in preparation and presentation processes for all types of culinary elaborations, showing receptivity and spirit of cooperation.

CE3.1 Perform the internal sourcing operations of genres, interpreting technical tokens or alternative procedures and formalizing the intended vouchers or documents.

CE3.2 Identify and correctly dispose of the genera, tools and tools necessary for the execution of simple operations in processes of preparation and presentation of all kinds of culinary elaborations, following accurate indications.

CE3.3 Perform concrete and simple operations to assist in the processes of culinary elaboration, in the established time, applying simple and appropriate techniques, complying with the standards and instructions received and maintaining a spirit of collaboration.

CE3.4 Take the commitment to maintain and care for facilities and equipment, and make the most of the raw materials used in the process, avoiding unnecessary costs and costs.

C4: Analyze and apply hygienic and sanitary standards and conditions for food and beverage units of production or service in order to avoid possible risks of food poisoning and environmental contamination.

CE4.1 Identify and interpret the hygienic-sanitary standards of mandatory compliance related to facilities, premises, tools and food handling.

CE4.2 Classify and interpret the labeling of more common cleaning products and useful, according to their applications, describing properties, advantages, ways of using and respecting the environment.

CE4.3 Identify authorized cleaning products and tools and use the appropriate ones in each case, taking into account the characteristics of the food and beverage units of production or service.

CE4.4 Explain the most common risks and dietary toxicinfections, identifying their possible causes.

CE4.5 Meet hygienic-sanitary standards and properly apply cleaning and order methods when operating with equipment, machines, utilities, and genera and when cleaning facilities.

CE4.6 Argument of the serious effects arising from food toxiinfections generated as a result of non-compliance with hygienic and sanitary standards in the processes of culinary elaboration.

Capabilities whose acquisition must be completed in a real workbench:

C1 with respect to CE1.5; C2 full; C3 complete.

Other capabilities:

Interpret and execute the work instructions.

Habit to the organization's work rate.

Respect internal organization procedures and rules.

Demonstrate responsibility for errors and failures, paying attention to improvements that can be presented.

Comply with the production rules set by the organization.

Maintain the work area with the degree of order and cleanliness required by the organization.

Contents:

1. Basic cooking techniques

Classification, definition, description, and applications.

Execution processes: more common phases, instruments, and procedures.

Treatment and effects on raw materials.

Terminology used in culinary production.

2. Elementary and multi-application culinary elaborations

Definition, classification, and applications.

Phases of processes and risks in execution.

Application of simple execution techniques and procedures.

Elemental culinary creations: basic cooking funds, short bales, basic sauces, simple garrisons, others.

Application of conservation techniques.

3. Combined dishes and simple snacks

Definition, classification, and applications.

Phases of processes and risks in execution.

Application of simple execution techniques and procedures.

Simple culinary creations: combined dishes, simple snacks, fast food, others.

Application and simple decoration techniques.

Application of conservation techniques.

4. Food safety and hygiene in culinary production

Specific safety conditions to be met by the premises, facilities, furniture, equipment, machinery and small material characteristic of the culinary production units.

Requirements for food handlers.

Waste and Waste Management.

Cleansing and Disinfection: Differentiation of concepts, applications.

Food labelling: reading and interpreting mandatory information labels.

Sanitary-Sanitary Quality: concepts and applications.

Self-control: Hazard Analysis and Critical Control Point (HACCP) systems.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional or former trainer profile:

1. Domain of knowledge and techniques related to assistance in the culinary elaboration and the realization and presentation of simple preparations, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

ANNEX II

Professional qualification: Basic restaurant and bar operations

Professional Family: Hostels and Tourism

Level: 1

Code: HOT092_1

General Competition

Perform auxiliary provisioning operations, prepare and present simple drinks and fast foods by collaborating, at their level, in the food and beverage service.

Competition Units

UC0257_1: Attend food and beverage service

UC0258_1: Run basic provisioning operations, and prepare and present simple drinks and fast foods

Professional Environment

Professional Scope

Develops its professional activity in the area of restoration of entities dedicated to the preparation and service of meals and drinks, in entities of public or private nature regardless of their legal form of any size. It develops its activity as an outsider and depending on its case, functionally or hierarchically of a superior. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the production sector of hospitality, specifically in the catering sub-sector in which the processes of supply, preparation and service of drinks and meals are developed. Also in any other productive sector in which these types of processes such as educational, healthcare, transport and social services are developed, among others.

Relevant occupations and jobs

The terms of the following relationship of occupations and jobs are used with a generic and omnicomprensivo character of women and men.

Room employees in small restore facilities

Waiter Helpers

Bar Helpers

Associated Training (240 hours)

Training Modules

MF0257_1: Base restaurant service-bar (120 hours)

MF0258_1: Provisioning, drinks, and fast meals (120 hours)

COMPETITION UNIT 1: ATTEND FOOD AND BEVERAGE SERVICE

Level: 1

Code: UC0257_1

Professional Realizations and Realization Criteria:

RP 1: Collaborate on the assembly of tables and supporting elements and on the decoration/setting of the food and beverage consumption area, in accordance with the rules of the establishment and instructions received.

CR 1.1 The surfaces, equipment and tools are conditioned, disinfected and put to the point using the established cleaning products, following the instructions of safety, use and handling due to their possible toxicity and contamination. environmental.

CR 1.2 The menage is cleaned and made using the recommended cleaning products, following the instructions on safety, use and handling, taking into account their possible toxicity and environmental contamination.

CR 1.3 Maintenance instructions are interpreted and applied, thus extending the useful life of the equipment and useful by communicating the disfunctions and anomalies observed to the appropriate person.

CR 1.4 The assembly of the different food and beverage consumption zones is performed following service orders and collaborating with the hierarchical superior at:

-The aligned and balanced tables.

-The repassage of the material for mounting.

-In the assembly of tables and sideboards.

-Review and commissioning of equipment.

-The revision of the status of letters and menus, among others.

CR 1.5 The decoration and setting of the food and beverage consumption zones is carried out following service orders and collaborating with the hierarchical superior in:

-The placement of decorative elements in the places indicated.

-The lighting and maintenance of the lighting and the thermal environment.

-The selection of musical setting.

-The volume control of the music, among others.

RP 2: Collaborate on the food and beverage service, following the instructions received and in certain restoration formulas to run such a service with some autonomy.

CR 2.1 The command is verified before serving the requested food and beverages, checking that they correspond to the customers ' request.

CR 2.2 The provision of the food and beverage service is developed, collaborating with the hierarchical superior and applying the protocol rules of the service.

CR 2.3 Unforeseen contingencies in the process are immediately communicated to the hierarchical superior, paying attention to improvements that can be incorporated into their resolution.

CR 2.4 The possible breaks and anomalies generated during the process are solved in the framework of their responsibility, informing their superiors and minimizing as far as possible the time period, the costs and the damages derived.

RP 3: Perform the post service operations of meals and drinks by following the orders of the hierarchical superior.

CR 3.1 The storage and replenishment of food and beverages for the following service is performed according to the instructions received, depending on the characteristics of each product's own conservation and its subsequent usage.

CR 3.2 The adequacy and replacement of material for the next service is performed by collaborating with the superior hierarchical in the review of the facilities, especially floors and chairs, in the change of table, in the disconnection of service teams, among others.

CR 3.3 End-of-service operations are performed, cleaned and disinfected useful and equipment, replenishing the material and the lingerie of the service and venting the local, among others, according to the instructions received.

Professional Context:

Production media:

Furniture and own machinery of bar-cafeteria and restaurant. Material for setting/decoration of the service area. Dishware, cutlery, glassware and manteleries. Gastronomic offer of the establishment. Cleaning products.

Products and results:

Set up of equipment, useful and work equipment in the area of food and beverage consumption. Assistance in the assembly of tables and supporting elements, as well as in the decoration and setting of the food and beverage consumption area. Food and beverage service assistance. Performing simple services in certain restoration formulas. Post-service operations.

Information used or generated:

Instructions for security, use, and handling of cleaning products. Equipment operating manuals, machinery and facilities of the bar-cafeteria and restaurant. Work orders. Standard documents: comanda, interdepartmental vouchers, among others. Menus and letters. Applicable regulations on food handling, environmental protection and occupational risks.

COMPETITION UNIT 2: RUN BASIC PROVISIONING OPERATIONS, AND PREPARE AND PRESENT SIMPLE DRINKS AND FAST FOODS

Level: 1

Code: UC0258_1

Professional Realizations and Realization Criteria:

RP 1: Carry out the reception and storage of the requested goods, meeting the requirements of the established quality system and the pre-fixed instructions.

CR 1.1 Cleaning of surfaces, equipment and tools is carried out using the cleaning products established and applying the safety and hygiene standards.

CR 1.2 The instructions for the safety, use and handling of the products used in the cleaning and processing are complied with, taking into account their possible toxicity and/or potential for environmental contamination.

CR 1.3 The instructions received regarding the maintenance of equipment, machines and tools are executed for proper conservation.

CR 1.4 Requested goods are received by checking that they comply, among others, with the following conditions:

-Units and weights requested.

-Status and quality determined.

-Vigence of its expiration date.

-Packaging in perfect condition.

-Storage temperature during transport, among others.

CR 1.5 The goods received are stored according to their nature and taking into account the manufacturer's indications for proper conservation.

CR 1.6 Warehouse tokens are formalized, under supervision, and in compliance with established procedures.

CR 1.7 Disfunctions or anomalies observed during the process of receiving and storing goods are promptly transmitted to the appropriate person.

RP 2: Carry out internal sourcing of various genera and utensils for further use in the preparation and presentation of simple drinks and fast food, depending on the needs of the service and the instructions received.

CR 2.1 Similar vouchers or documents for internal provisioning are formalized, following prior instructions and according to the established procedure.

CR 2.2 The internal sourcing of raw materials and utensils is performed, under supervision and following the established work plan.

CR 2.3 The genera intended for the preparation and presentation of simple drinks and fast foods are available at the intended locations, complying with the applicable food handling regulations.

CR 2.4 The collection of utensils is done taking into account the needs set out in the work plan or service needs.

CR 2.5 The established minimum stocks, both raw materials and other products, are checked by verifying and communicating their quantity to the person or department responsible.

CR 2.6 Food handling regulations apply throughout the internal procurement process, avoiding sources of contamination and maintaining the established quality.

RP 3: Prepare, present and serve simple beverages according to the product definition, service type, and basic standards of processing.

CR 3.1 The preparation of the simple drink is done by following the instructions received and:

-Using the appropriate canisters.

-Applying basic processing techniques.

-Adjusting quantities to the production technical tab.

-Following ordered sequences and using the required resources.

-Acting, within your responsibilities, in the right way and in the minimum time frame.

-Applying safety and hygiene standards in beverage handling at all times.

CR 3.2 The finished, trim and decoration operations of the prepared beverage are performed by adjusting to the service type, product definition, and preset rules.

CR 3.3 The presentation of the beverage is performed, checking that it is fully in compliance with the client's request and with the right temperature of service.

CR 3.4 The work area is conditioned and maintained in order and perfect, performing the necessary cleaning operations.

CR 3.5 The bar or table drinks service is performed by following instructions or rules of service and customer service, according to the established protocol.

CR 3.6 The means set for the entire process of preparing simple drinks are used, avoiding unnecessary costs and costs.

RP 4: Develop simple quick meals under supervision, according to the product definition and by applying basic cooking and food handling techniques.

CR 4.1 The preparation of snacks, canapés, sandwiches, sandwiches and dishes combined is performed under supervision, applying simple cooking techniques and catering to the service temperature.

CR 4.2 The finishing and presentation of the made-up elaborations is performed according to its typology, under supervision and in the established time.

CR 4.3 The conservation and storage of simple culinary preparations is carried out under supervision in the containers, containers, exhibitors and assigned equipment, at the appropriate temperatures according to the nature of the product and taking into account established procedures.

CR 4.4 The methods and equipment set for the service temperature regeneration of the culinary preparations are used, following the instructions received.

CR 4.5 The utensils and equipment used in the process of preparing simple culinary elaborations are cleaned with the required frequency, using the established products and methods.

CR 4.6 The temperature required during the process is maintained, acting on the heat and cold equipment regulators used, avoiding consumption, costs and unnecessary wear.

Professional Context:

Production media:

Equipment and measuring instruments. Warehouses. Winery. Furniture and own machinery for the production of simple meals: oven, iron, fryer and others. Auxiliary machines, utensils and kitchenware. Furniture and own machinery of bar-cafeteria and restaurant. Own tools and tools for the preparation of drinks and fast food. Raw materials, goods, beverages and packaging materials and labelling. Cleaning products.

Products and results:

Cleaning and maintenance of equipment, machines and equipment of the bar-cafeteria and restaurant. Cleaning and maintenance of equipment, machines and equipment of the culinary production area of the bar-cafeteria. Record completed with data corresponding to reception, internal storage and distribution in the established media. Preparation and presentation of simple drinks and simple quick meals. Prepared and/or preserved culinary elaborations for immediate consumption or subsequent distribution.

Information used or generated:

Instructions for security, use, and handling of cleaning products. Equipment operating manuals, machinery and facilities of the bar-cafeteria and restaurant. Standard documents such as "reliefs", technical specification sheets, order vouchers, bartenders and warehouse tokens. Work orders. Technical processing sheets. Food storage temperature tables. Applicable regulations on food handling, environmental protection and occupational risks.

TRAINING MODULE 1: BASIC RESTAURANT SERVICE-BAR

Level: 1

Code: MF0257_1

Associated with UC: Attend in Food and Beverage Service

Duration: 120 hours

Assessment capabilities and criteria:

C1: Use the equipment, machines, tools and tools that make up the basic endowment of the restaurant area, according to your applications and according to their optimal performance.

CE1.1 In a practical scenario for the selection of machinery, tools and tools, based on a given indication for the assembly of the food and beverage consumption area of a bar-cafeteria or restaurant:

-Select the necessary machinery, tools, and tools justifying the decision.

-Organize the sequence of use of machinery, tools, and tools.

-Describe usage rules.

-Explain the risks associated with your manipulation.

-Explain the required usage maintenance.

CE1.2 Apply rules for the use of equipment, machines, tools and restaurant equipment in accordance with established procedures, to avoid risks and to obtain predetermined results.

CE1.3 Take the commitment to maintain and care for equipment, and take full advantage of the means used in the process, avoiding unnecessary costs and costs.

C2: Assist in the preservation process to match the premises and equipment for the subsequent food and beverage service.

CE2.1 Identify the utensils and instruments commonly used in the service.

CE2.2 Perform the different cleaning, tuning and maintenance operations of food and beverage products, machines, menaje and furniture.

CE2.3 Perform or assist in the assembly operations of tables, support elements, utensils and instruments, so that the installation is in perfect condition to develop the various types of service.

CE2.4 Assist in the assembly of buffet, self-service or analog services, incorporating the culinary elaborations in the order and place determined by the preset instructions, to obtain the quality levels default.

CE2.5 Detect observed malfunctions or failures and promptly inform the appropriate person.

C3: Perform simple food, beverage, and add-on service tasks, using simple techniques based on the service type and restore formula and properly servicing the customer.

CE3.1 Identify basic service techniques and apply the simplest and most commonly used techniques.

CE3.2 Select and use the necessary tools and instruments for the service.

CE3.3 In a practical assumption of assistance and collaboration in the provision of food and beverage service in a catering establishment with a given gastronomic offer and a previously defined volume of work:

-Verify the data in the comanda and move it to the culinary production area of the establishment.

-Check the correspondence between the command and the dishes requested by the customer.

-Move the dishes to the food and beverage service area of the establishment.

-Run basic operations and assistance in serving meals and drinks according to the instructions defined and quickly and effectively.

-Demonstrate polish, style and elegance in the process.

CE3.4 Apply the appropriate customer support techniques at all times.

CE3.5 Assume the need to cater to customers with courtesy and elegance, enhancing the good image of the entity that provides the service.

C4: Perform the process of closing the food and beverage consumption areas, applying defined instructions and corresponding safety standards.

CE4.1 Defend the usual postservice types, describing their basic stages.

CE4.2 Identify and perform the usual tasks that are developed for the closure of food and beverage consumption areas, both in terms of their preparation for another service and the completion of the day, taking into account the security rules.

CE4.3 Identify needs of genres to be requested to replenish stock of drinks and add-ons.

CE4.4 Identify the cleaning operations of the premises, furniture and equipment, and the procedures, utensils and products necessary, taking into account the hygienic and sanitary standards.

CE4.5 Successfully develop preparation processes for another service or end-of-day, according to defined instructions and applying security rules.

CE4.6 Formalize and distribute communications regarding the replacement of genera and material and possible breakdowns, anomalies, or incidents.

C5: Analyze and apply hygienic and sanitary standards and conditions regarding the food and beverage service area of bar-cafeteria or restaurant, to avoid risks of food poisoning and contamination environmental.

CE5.1 Identify and interpret the hygienic-sanitary standards of mandatory compliance related to facilities, premises, own tools of the bar-cafeteria and/or restaurant service.

CE5.2 Interpret the labeling of more common cleaning products and useful, according to your applications, describing properties, advantages, ways of using and respecting the environment.

CE5.3 Identify authorized cleaning products and tools and use the appropriate ones in each case, taking into account the characteristics of the food and beverage service units.

CE5.4 Explain the most common food risks and toxicinfections, identifying possible causes.

CE5.5 Fulfill hygienic-sanitary standards and correctly apply cleaning and order methods when operating with equipment, machines, utilities, and genera and when cleaning facilities.

CE5.6 Recognize the serious effects that result from the food toxiinfections produced as a result of the non-compliance of the hygienic and sanitary norms in the processes of preserving, service and postservice of food and beverages.

Capabilities whose acquisition must be completed in a real workbench:

C1 with respect to CE1.1; C2 with respect to CE2.4; C3 with respect to CE3.3.

Other capabilities:

Respect the organization's internal procedures and rules.

Habit to the organization's work rate.

Maintain an assertive, empathetic and conciliatory attitude to others by demonstrating cordiality and kindness in dealing.

Treat the customer with courtesy, respect and discretion.

Demonstrate interest and concern for meeting customer needs successfully.

Interpret and execute work instructions.

Contents:

1. The restaurant as an establishment and as a department

Definition, characterization, and organization models of their different types.

Basic competencies of the professionals involved in the department.

Forcing and moving simple internal provisioning requests.

Basic machinery and equipment: identification, classification, location and distribution, characteristic maintenance and cleaning.

2. Preserve operations, mise en place, in the area of food and beverage consumption

Most important operations and sequence of operations.

Opening the local: forecasts and performance in case of failures.

Development of the internal sourcing and material replenishment process: formalization of the necessary internal documentation.

Set-up of the service and consumption area of food and beverages: review and preparation of the service material; assembly of sharers and other supporting elements; assembly and arrangement of tables and decorative elements ambitiation, others.

Mount of service, self-service, or analog services.

3. Meal and beverage service and customer care in the restoration establishment

Service types according to gastronomic restoration formula.

Brigade functions.

Organization and distribution of zone: ranges, sectors.

Development of the tasks of assistance and collaboration: transfer of the community to the area of culinary production, service of bread, water service, transport of the dishes of the kitchen to the area of consumption and service of meals, busted, others.

Specific characteristics of the services type and services to collectivities.

Application of basic customer support techniques: service protocol.

4. Post-service operations

Types and modes of post service.

Sequence and execution of more common postservice operations.

Conditioning and replacement of auxiliary and decorative elements (convoys, vases, others).

Adequacy of the service area: ventilation, furniture, change of table, other.

Cleaning of facilities and equipment in the food and beverage service area: common-use cleaning products, systems, and cleaning methods.

5. Food and drink service security and food hygiene

Specific security conditions to be met by the premises, facilities, furniture, equipment, machinery and small material characteristic of the food and beverage service units.

Requirements for food handlers.

Waste and Waste Management.

Cleansing and Disinfection: Differentiation of concepts, applications.

Food labelling: reading and interpreting mandatory information labels.

Sanitary-Sanitary Quality: concepts and applications.

Self-control: Hazard Analysis and Critical Control Point (HACCP) systems.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional or former trainer profile:

1. Domain of knowledge and techniques related to assistance in the provision of the food and beverage service, which shall be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 2: PROVISIONING, DRINKS AND FAST MEALS

Level: 1

Code: MF0258_1

Associated with UC: Run basic provisioning operations, and prepare and present simple drinks and fast foods

Duration: 120 hours

Assessment capabilities and criteria:

C1: Make the receipt of food and beverages for storage and distribution.

CE1.1 Interpret labels and regular documentation that accompanies the food and beverages provided.

CE1.2 Assist in conducting control operations, using means and instructions provided for this purpose, detecting deviations between the quantity-qualities of the requested genres and those received.

CE1.3 Manipulate correctly, and in accordance with hygienic-sanitary regulations, both control equipment and genera intended for storage or for immediate consumption.

CE1.4 In a practical assumption of food and beverage reception for a given gastronomic offer in previously defined facilities:

-Run basic storage operations.

-Order the goods according to the place, dimensions, equipment and system set.

-rigorously apply hygiene-health regulations.

CE1.5 Detect possible deterioration or loss of genera during the storage period, performing the withdrawal operations and indicating the possible departments to be reported in the different types of establishments.

CE1.6 Act with responsibility and honesty that requires participation in processes of reception, storage and distribution of goods.

C2: Different drinks and foods commonly used in the bar, describing their applications, varieties and qualities.

CE2.1 Identify food and beverage raw materials commonly used in the bar, describing their characteristics and needs for regeneration and conservation.

CE2.2 Describe your usual marketing formulas, differentiating qualities.

CE2.3 Identify appropriate places for conservation needs.

C3: Use the equipment, machines, tools, and tools that make up the basic bar envelope, according to your applications and based on their optimal performance.

CE3.1 In a practical scenario for the selection of machinery, tools and tools, from a given indication for the preparation of a simple drink:

-Select the machinery by justifying the decision based on the beverage.

-Organize the sequence of use of machinery, tools, and tools.

-Describe usage rules.

-Explain the risks associated with your manipulation.

-Explain the required usage maintenance.

CE3.2 Apply rules for the use of bar equipment, machines and tools in accordance with established procedures to avoid risks and obtain predetermined results.

CE3.3 Take the commitment to maintain and care for the equipment, and take full advantage of the means used in the process, avoiding unnecessary costs and costs.

C4: Collaborate and participate in the processes of preparation, presentation and conservation of the most significant simple beverage types, showing receptivity and following the instructions received.

CE4.1 Classify significant simple beverages based on beverages based on various criteria:

-Basic components.

-Applicable Techniques.

-Type of service.

-Other.

CE4.2 In a practical scenario of preparation and presentation of simple drinks, based on the technical information sheet:

-Describe the most common basic techniques for your preparation.

-List application and process phases.

-Describe basic procedures and operating modes.

-Select the base instruments to use.

-Explain the results that are obtained.

CE4.3 Calculate and correctly request the quantities of beverages and genera required for your internal provision, depending on particular job plans or service needs.

CE4.4 Distribute the appropriate beverages and genera in shape, place, and quantity to be able to apply the brewing techniques in question.

CE4.5 Provide assistance or execute with autonomy the techniques of making simple drinks according to the technical sheets or procedures that replace them, in the order and time stipulated, using with style the different useful and in accordance with health and safety regulations.

CE4.6 Perform simple operations of decoration and presentation of the drinks, showing artistic sensitivity and taste.

CE4.7 Take the commitment to make the most of the raw materials and products used in the process, avoiding unnecessary costs and costs.

C5: Collaborate and participate in the processes of preparation, presentation and conservation of fast foods, applying the corresponding culinary techniques.

CE5.1 Identify and classify the types of snacks, canapés, sandwiches, sandwiches and combined dishes more offered in catering establishments.

CE5.2 In a practical scenario of preparing and presenting simple quick meals of a given gastronomic offer:

-Describe the basic culinary techniques applicable to this type of elaboration.

-List application and process phases.

-Describe basic procedures and operating modes.

-List the base instruments to use.

-Explain the results that are obtained.

CE5.3 Select useful tools, tools, and equipment for the application of the techniques required.

CE5.4 Distribute the required genera, place, and quantity to be able to apply the culinary techniques in question.

CE5.5 Provide assistance or execute with autonomy the culinary techniques for obtaining fast food, following the basic recipes or procedures that replace them, in the order and time established and according to the hygiene-sanitary regulations.

CE5.6 Perform the required decoration operations so that a finished product is obtained that meets the default quality level, showing artistic sensitivity and taste.

CE5.7 Take the commitment to make the most of the raw materials used in the process, avoiding unnecessary costs and costs.

C6: Apply simple methods and properly operate equipment for the regeneration, conservation and packaging of simple drinks and fast foods, which are adapted to the specific conservation and packaging needs of those products.

CE6.1 Identify appropriate locations for beverage and food conservation and regeneration needs.

CE6.2 Differentiate and describe the most common methods and equipment for regeneration, conservation, and packaging.

CE6.3 Run the previous auxiliary operations that require the genera and products, depending on the chosen method or equipment, received instructions, and assigned target or consumption.

CE6.4 Carry out the necessary operations for the processes of regeneration, conservation and packaging of genera, beverages and fast foods.

CE6.5 Take the commitment to make the most of the materials and products used in the process, avoiding unnecessary costs and costs.

C7: Analyze and apply hygienic and sanitary standards and conditions regarding the production areas of simple drinks and fast food, to avoid risks of food poisoning and environmental contamination.

CE7.1 Identify and interpret the hygiene-sanitary standards of mandatory compliance related to facilities, premises, use of the preparation area and service of simple drinks and quick meals.

CE7.2 Interpret the labeling of more common cleaning products and useful, according to your applications, describing properties, advantages, ways of using and respecting the environment.

CE7.3 Identify authorized cleaning products and tools and use the appropriate ones in each case, taking into account the characteristics of the food and beverage units of production or service.

CE7.4 Explain the most common food risks and toxicinfections, identifying their possible causes.

CE7.5 Fulfill hygienic-sanitary standards and properly apply cleaning and order methods when operating with equipment, machines, utilities, and genera and when cleaning facilities.

CE7.6 Recognizes the serious effects of food poisoning, which are produced as a result of the failure to comply with hygienic and sanitary standards in the supply and processing processes and presentation of simple drinks and fast food.

Capabilities whose acquisition must be completed in a real workbench:

C1 with respect to CE1.4; C3 with respect to CE3.1; C4 with respect to CE4.2; C5 with respect to CE5.2.

Other capabilities:

Take responsibility for the work you are developing.

Maintain the work area, storerooms, and production area with the order and cleaning degree required by the organization.

Interpret and execute the work instructions.

Comply with the production rules set by the organization.

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate responsibility for errors and failures, paying attention to improvements that can be presented.

Contents:

1. The bar as an establishment and as a department

Definition, characterization, and organization models of their different types.

Basic competencies of the professionals involved in the department.

Common use raw materials in the bar: commercial classification.

Reception and storage of culinary and beverage genres: simple methods, documentation and applications.

Forcing and moving internal provisioning requests.

2. Basic machinery and equipment in the area of production and service of beverages and simple fast foods

Identification and classification according to most common features, functions, and applications.

Specificities in the bar-cafeteria, restaurant and collective restoration.

Location and distribution of machinery, equipment, supplies, and equipment.

Application of techniques, procedures, modes of operation, control, maintenance and cleaning characteristic of machinery, equipment, tools and equipment.

3. Simple drinks and simple quick meals

Preparation and presentation of non-alcoholic beverages: coffees, fruit juices, infusions, ice cream cups, smoothies, bottled soft drinks and non-alcoholic snacks, among others.

Preparation and presentation of alcoholic beverages: beers, spirits, liqueurs.

Preparation and presentation of simple quick meals: canapés, sandwiches and sandwiches, combined dishes and simple snacks, among others.

Service: in bar and table.

Conservation and regeneration of elaborations: associated equipment, process phases, risks in execution.

4. Cleaning of facilities and equipment of the beverage and simple preparation area and the culinary production area of the bar-cafeteria

Common usage cleaning products: types, classification, main features of use, security measures, and storage rules.

Cleaning systems and methods: applications of the most common basic equipment and materials, procedures and execution.

5. Food safety and hygiene in the basic operations of provisioning and preparation of simple drinks and fast foods

Specific security conditions to be met by the premises, facilities, furniture, equipment, machinery and small material characteristic of the food and beverage units of production and service.

Requirements for food handlers.

Waste and Waste Management.

Cleansing and Disinfection: Differentiation of concepts, applications.

Food labelling: reading and interpreting mandatory information labels.

Sanitary-Sanitary Quality: concepts and applications.

Self-control: Hazard Analysis and Critical Control Point (HACCP) systems.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional or former trainer profile:

1. Domain of knowledge and techniques related to the execution of basic procurement operations, and the preparation and presentation of simple drinks and fast foods, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

ANNEX III

Professional qualification: Flooring and cleaning in enclosures

Professional Family: Hostels and Tourism

Level: 3

Code: HOT333_3

General Competition

Manage the activities of the department of floors that are carried out in rooms, public service areas and the area of laundry-lingerie of the accommodations, optimizing the material and human resources available, both own and external, to provide the best quality of service and customer service, in accordance with the objectives of the establishment.

Competition Units

UC1067_3: Define and organize the floors department processes and pay attention to the client

UC1068_3: Monitor the floors department processes

UC0265_3: Manage Enclosure Area Departments

Professional Environment

Professional Scope

Develops its professional activity in the area of floors dedicated to the cleaning and conditioning of rooms, noble zones and common areas in accommodation establishments, in entities of public or private nature any size, usually for an employed person, irrespective of its legal form. It develops its activity depending on its case, functional and/or hierarchically of a superior. He has staff in charge, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the hospitality sector and especially in the tourist accommodation subsector such as hotels, spas and holiday cities among others or in any productive sector that has this activity as educational, the health, transport and social services, among others.

Relevant occupations and jobs

The terms of the following relationship of occupations and jobs are used with a generic and omnicomprensivo character of women and men.

Rulers (hospitality)

Flooring and Cleaning Service Subrulers or Section Managers

Maintenance and cleaning monitors in offices, hotels, and other establishments

Lingerie and Laundry (hospitality) managers

Hospitality Butlers

Associated Training (420 hours)

Training Modules

MF1067_3: Organization and customer service on floors (120 hours)

MF1068_3: Process control on floors (180 hours)

MF0265_3: Accommodation area department management (120 hours)

COMPETITION UNIT 1: DEFINE AND ORGANIZE THE FLOORS DEPARTMENT PROCESSES AND PAY ATTENTION TO THE CUSTOMER

Level: 3

Code: UC1067_3

Professional Realizations and Realization Criteria:

RP 1: Determine the processes for the provision of the services of the department of flats, depending on the modality and category of the establishment dedicated to the accommodation, using technological means of information and specific communication.

CR 1.1 The processes for service delivery in the flooring department are determined based on the available means, the type of accommodation establishment and the Safety, Emergency and Sustainability Plan. established by the company.

CR 1.2 The physical space corresponding to the area of your responsibility as the office, offices and the lingerie stores is organized, complying with the regulations that the security plan of the organization establishes and having in Account:

-Adapting to the available media.

-Setting up a quick workflow.

-The ease of contact and personal communication.

-The optimization of tasks and circulations, adapting to the company's guidelines, the capacity of the establishment and type of offer, the economic budget and the efficient relationship-cost of each element and the principles basic ergonomics, safety and hygiene.

CR 1.3 The periodic work plan for the provision of services assigned to the department is defined by determining the specific procedures and depending on:

-The features of the establishment such as capacity, category, location, offer, business policy, and customer typology.

-The techniques of the area.

-The machines, equipment, and other available media.

-The organizational structure set.

-External resources, among others.

CR 1.4 The documentation necessary for the proper functioning of the department is established and controlled in such a way as to ensure the coordination of resources, tasks and the transmission of interdepartmental information -reception, restaurant, salons, others-, and with external companies using specific information and communication technology.

RP 2: Direct the formalization and control of the inventories of clothes, products, cleaning materials, machines, utensils and furniture so that you can know your quantity and degree of rotation and conservation, providing assistance technical and operational if necessary.

CR 2.1 The procedures for the economic valuation of stocks and losses of the department of flats are established, using the technological means of information and inventory management.

CR 2.2 The plans for replenishment and amortization of stocks and stocks-clothing, products, cleaning materials, machinery, utensils and furniture-in the short, medium and long term are made, taking into account the expected quotas. and the procedures laid down for their economic assessment.

CR 2.3 The provision of clothing and products, useful and cleaning machines for the fitting of rooms, common and specific spaces is carried out, in the light of the services offered by the establishment and the category of the same.

CR 2.4 Stock inventories-clothing, products and cleaning materials, machines, utensils and furniture-and loss records are assigned to fit people, giving the instructions precisely and clarity, providing technical and operational assistance if necessary.

CR 2.5 The ready-made inventories are monitored by making, if necessary, the samples that are accurate and ordering the appropriate corrections.

CR 2.6 The inventory update is carried out periodically by keeping the minimum stock set for distribution and consumption.

CR 2.7 The necessary reports for higher or other departments relating to the quantity, level of consumption and degree of rotation and conservation of the inventoried products are made economically valuing stocks, loss and replacement needs.

RP 3: Establish procedures for provisioning, storage, internal distribution, control and replacement of the flooring department's own products, materials and utensils, so that the maximum economic benefit of the available resources.

CR 3.1 The procedures for the supply, storage and distribution of the products, materials and tools for the provision of the service are designed, according to the modality, category and occupation of the establishment.

CR 3.2 The method for the control and replacement of high consumption or perishable products is established, daily monitoring of the occupancy forecast and the activities of the establishment.

CR 3.3 The rotation of supplies of cleaning products, the distribution of hygiene and antisepsis elements is monitored, as set out in the manual of rules and procedures for the conditioning of rooms, spaces common and specific.

CR 3.4 The necessary security and control measures to avoid possible subtractions and losses as well as misuse of the utensils, products, materials and articles of reception to clients, are determined by requiring the staff to his charge to make the appropriate corrections.

RP 4: Coordinate, in collaboration with the departments involved and/or with external companies, the maintenance and repair of the facilities of the floor area, adjusting to the preventive and corrective plan established by the entity.

CR 4.1 The conditions of the spaces and facilities in the area of responsibility are inspected detailing the defects appreciated, with special attention to the facilities and equipment of fire prevention and attention, immediately communicating the needs and the degree of urgency of the repairs to the person responsible.

CR 4.2 The preventive and repair maintenance actions of the facilities are programmed according to the general maintenance plan established and the functions assigned to the departments and/or external companies involved, on the basis of the estimates of occupancy and the degree of conservation of facilities, assets and equipment detected during the inspections.

CR 4.3 The parts of breakdowns or maintenance of the facilities in the area of responsibility are formalized, using the media and the means established, designing, if necessary, the corresponding documents and giving account to the department and/or responsible external company.

CR 4.4 Maintenance and repair works are monitored, checking that they match the expected results in the set deadlines and with the facility and machinery maintenance plan.

RP 5: Vigil compliance with the safety standards of people and things, informing and controlling staff in their care and participating in evacuation in cases or emergency drills.

CR 5.1 Potential risks affecting the safety of customers and establishment personnel are identified, including their treatment in the emergency plan linked to the organization's safety plan.

CR 5.2 The existence of indicative plans for emergency routes in the rooms and in the other noble areas of the establishment is regularly checked by verifying that they are in good state of use, in accordance with the Emergency set.

CR 5.3 The accessibility to the acoustic alarm devices and their operating state are checked, processing the possible anomalies detected in the corresponding department for quick healing.

CR 5.4 The modifications to the security installations or the emergency rules are communicated to the staff in charge in accordance with the procedure laid down.

CR 5.5 The participation in emergency cases or in drills is carried out, collaborating with the established emergency team, following the instructions given by the technical service or the director of operations and complying with their obligation to evacuate customers from the rooms, applying, if necessary, first aid techniques.

CR 5.6 Customer security is sought, by controlling the staff's monitoring of the entry of people outside the rooms and by applying the rules of action established for these cases.

CR 5.7 Staff performance with respect to the treatment and return of objects forgotten by clients is controlled, recording the inputs and outputs of the forgotten objects and guarding them until the moment of their delivery. to the owner, ensuring compliance with the internal procedure of the establishment.

CR 5.8 The compliance of the staff with the standards referred to in the safety and hygiene regulations at work is checked, correcting the detected deviations.

RP 6: Understand requests, complaints, complaints, and suggestions raised by customers that affect your work area, directly or through the appropriate department, to provide you with the highest possible level of satisfaction, comfort and security.

CR 6.1 The modifications made to the services provided to the client are communicated to the departments involved and the dependent personnel, adapting the new administrative situation according to the established procedure.

CR 6.2 The requests, complaints, complaints, and suggestions that the clients demand are handled with kindness, effectiveness and maximum discretion, registering them and deriving them to the appropriate department for quick resolution.

CR 6.3 Requests, complaints, complaints and suggestions are identified through the comprehensive system of the establishment that manages direct communication with the client or through social networks, with the aim to achieve maximum customer satisfaction and the appropriate online reputation of the client.

CR 6.4 The professional performance of the staff in charge is supervised by collaborating in their continuous training to increase their involvement in the process of customer service, avoiding future problems that can generate complaints and/or complaints.

CR 6.5 The current quality system for increasing the continuous improvement of the establishment is applied throughout the process, through the channels of information and indicators the system.

RP 7: Monitor compliance of your dependent staff with established protocol rules, depending on the type of event that is developed in the accommodation establishment.

CR 7.1 The work plans-assembly, decoration and disassembly-linked to the holding of meetings, incentives, congresses and events are coordinated among the departments involved according to the internal rules of the company, making use of information and communication technology media.

CR 7.2 The applicable protocol and courtesy rules are identified and interpreted according to the type of event or event to be held in which the floor department is involved, selecting those that are most closely related to the event. act in question.

CR 7.3 The selected protocol standards are transmitted to the dependent personnel in a clear manner, ensuring their understanding and monitoring the application of the same during the development and post service of the event or event.

Professional Context:

Production media:

Department of floors specific computer programs and programs. Internet. Equipment, furniture and office equipment. Technological means of information and communication.

Products and results:

Regular job plans for the service delivery of the department of flats. Organization of the physical space of the area. Control of inventories, allocation and replacement of clothes, products, cleaning materials, machines, utensils and furniture in the area. Stock and stock reorder and amortization plans. Procedures for the supply, storage, internal distribution, control and replacement of the products, materials and utensils of the apartment. Coordination with the departments involved and/or with external companies in the maintenance and repair of the facilities in the area of flats. Control of the safety of the people and of the things in the accommodation. Attention and resolution, in the framework of their responsibility, of complaints, complaints and suggestions raised by the clients. Protocol rules established based on the type of event. First aid delivery in case of emergency.

Information used or generated:

Internal information regarding company policies and programs and processes, procedures, and methods of operation. Interdepartmental and hierarchical information. Information on rates, prices and other conditions for the hiring of services of facilities cleaning companies. Information on the use and conservation of equipment, furniture, utensils and materials. Information on new technologies. Maintenance plans. Emergency plans. Supports: instructions, orders, memoranda, circulars, memoirs, reports, guides, operating manuals, manuals for the operation and maintenance of equipment, forms, standard sheets and forms, inventories, parts of breakdowns and others. Book of forgotten objects. Protocol rules. Information to customers about the operation and services of the establishment. First aid manuals. Protocols for action in emergency situations. Safety, Emergency and Sustainability Plan established by the company. Indicative of emergency routes. Quality system adopted in the establishment.

COMPETITION UNIT 2: MONITOR FLOORING DEPARTMENT PROCESSES

Level: 3

Code: UC1068_3

Professional Realizations and Realization Criteria:

RP 1: Verify the state of cleaning and tuning of facilities assigned to the flooring department, providing the necessary technical and operational assistance to achieve optimal performance and facilitate the work of the dependent personnel.

CR 1.1 The priorities for cleaning and setting up areas are established, adapted and adapted to each type of situation, using the procedures established and coordinating with the departments. related.

CR 1.2 The system of checks for the preventive maintenance of the machinery and equipment for cleaning surfaces is established in the external department or company, ensuring an optimal functioning of the same and facilitating the job to the dependent staff.

CR 1.3 The procedure defined for quality control of the service delivery processes of the flooring department applies:

-Reviewing the rooms on a daily basis and checking that established procedures are respected so that hygiene, order and decoration are optimal.

-Performing the daily monitoring of noble zones and detecting, in addition to the need or insufficiency of the degree of cleaning frequency, any anomaly in decoration and preservation or breakdown.

-Relating permanently the cleaning needs with the available staff, and requesting extra staff in case of need to perform the tasks according to the occupation forecasts.

-Coordinating, if necessary, the cleaning performed by external companies for contracted services, such as cleaning of facades, crystals, carpets, lamps, gardening or the interior cleaning itself.

-Ensuring the correction of detected deviations, failures, or failures.

-Blocking rooms or areas that do not reach the established quality taking into account the company's security and sustainability plan.

CR 1.4 Products and materials are selected according to the characteristics of the surfaces to be treated and the type of cleaning established, concerning previous visits with suppliers or suppliers of products and choosing the most suitable to provide the maximum degree of conservation, cleaning, disinfection and environmental protection.

CR 1.5 The instructions and work orders for the development of the cleaning and commissioning operations of the facilities by the dependent personnel are transmitted clearly, verbally or in writing, ensuring their understanding and providing technical and operational assistance if necessary.

CR 1.6 The documentation used for the monitoring, control and verification of the processes of setting up rooms, noble zones and common areas is formalized, registered and archived, using the technological means of information and communication.

RP 2: Control the processes of laundry-lingerie, providing the necessary technical and operational assistance, and ensuring an optimal level of finishing and coordination with all departments or companies involved.

CR 2.1 The priorities that arise from the corresponding needs in the field of laundry and lingerie are determined, coordinating with the departments involved and, where appropriate, with the external industrial laundry companies following the established procedures.

CR 2.2 The control of entry and exit of garments, as well as quality in washing, ironing, transport, presentation and delivery time, is carried out by applying the established procedures and monitoring the final finish.

CR 2.3 The system of checks for preventive maintenance of the laundry and lingerie machinery, such as washing machines, plates, calendering, dryers and others is established with the external department or company, ensuring a optimal operation of the same and facilitating the work of the dependent personnel.

CR 2.4 The envelope of uniforms for establishment personnel is checked by verifying the number and design, depending on the sections to which they are intended.

CR 2.5 The parameters of the control of the clothes of rooms-sheets, towels, quilts, curtains and other-and of the restoration clothes-tablecloths, napkins, faldons, felt and others-are established verifying their state, optimal performance and replacement in case of deterioration.

CR 2.6 The instructions and work orders for the development of the activities by the staff dependent on the area of laundry-lingerie are transmitted clearly, verbally or in writing using the media information and communication technology and providing technical and operational assistance if necessary.

CR 2.7 The small sewing arrangements and the simple clothing clothing of the accommodation establishment are monitored by checking that they meet the expected results.

RP 3: Monitor the decoration and setting of the rooms and public areas of the establishment, participating in its definition in order to ensure that the client can enjoy a comfortable and comfortable environment accessible and an updated image is also offered and in accordance with the corporate image of the company or entity.

CR 3.1 The type of decoration and setting is defined according to the direction of the establishment and taking into account:

-The corporate image of the company.

-The characteristics of the establishment, such as exterior and interior architecture, category, style and type of current or potential clientele, among others.

-The entity's economic goals and budgets.

-The possible use of decorative elements in different seasons.

-The latest trends in decoration and setting.

-Accessibility.

-The typology of the contracted events: meetings, incentives, congresses and others.

CR 3.2 The realization of decorative elements and other operations of beautification of the facilities in his office are assigned to the ideal persons, giving instructions and guidelines precise and clear, verbally or in writing and providing operational assistance if necessary.

CR 3.3 The work plan linked to the preventive and corrective systems for cleaning each decorative element, such as furniture, upholstery, carpets, vases, glassware and others is defined according to the characteristics and the nature of each decorative element.

CR 3.4 The execution of inventories of the decorative elements is assigned to the dependent personnel, monitoring the data obtained and making proposals to replace them in the annual budget of the department.

CR 3.5 The work plan linked to the holding of meetings, incentives, congresses and events at the premises of the establishment is defined taking into account the specific procedures for assembly, decoration and setting of rooms and spaces contracted.

Professional Context:

Production media:

Specific computer programs and programs in the apartment apartment. Internet. Equipment, furniture and office equipment. Communication tools. Facilities, furniture and equipment of the department. Equipment and elements of access and transport within the establishment. Auxiliary envelopes, such as cots, extra beds or other beds. Equipment for cleaning and treating surfaces. Laundry, lingerie and sewing equipment. Cleaning and laundry products. Lingerie and clothing from the establishment. Products and services for clients.

Products and results:

Control of the cleaning and tuning status of the facilities assigned to the flooring department. Establishment of control parameters of the state of the own clothing of accommodation establishments. Control of processes of laundry-lingerie. Technical and operational assistance to dependent personnel. Decoration and setting of the area of floors and public areas or other facilities of the establishment. System of checks for the preventive maintenance of machinery and equipment for cleaning and laundry and lingerie. Preventive and corrective cleaning system for each decorative element, such as furniture, upholstery, carpets, others. Inventory of the decorative elements.

Information used or generated:

Internal information regarding company policies and programs and processes, procedures, and methods of operation. Information on periodic needs for the recruitment of industrial laundries services. Information on the use and conservation of equipment, furniture, utensils and materials. Supports, such as instructions, orders, memoranda, circulars, memories, reports, guides, operating manuals, operating manuals and maintenance of equipment and machinery for cleaning, washing, ironing and sewing, forms, tokens and Standard forms. Information about suppliers. Information on decoration of establishments. Accessibility information.

COMPETITION UNIT 3: MANAGE ENCLOSURE AREA DEPARTMENTS

Level: 3

Code: UC0265_3

Professional Realizations and Realization Criteria:

RP 1: Propose the design and planning of viable specific objectives for the department or area of your responsibility, following at all times the strategic planning of the accommodation establishment.

CR 1.1 The strategic planning of the company or entity is analyzed through the direct and express information available, identifying the needs that affect your area of action.

CR 1.2 The specific objectives for the unit of your responsibility are proposed to your hierarchical superior, in accordance with the established procedure.

CR 1.3 The options for action are identified by selecting the most appropriate for the achievement of the stated objectives, taking into account the availability of resources, the modality and the category of the establishment.

CR 1.4 Plans and actions to achieve the specific objectives set are formulated, quantifying their degree of compliance and according to the company's strategic planning.

RP 2: Design the organizational structure of the area of your responsibility, determining and organizing the resources necessary for the achievement of the specific objectives established.

CR 2.1 The organizational structure type is determined, adapting it to the set schedule and available resources.

CR 2.2 Tasks and tasks, internal relations, inter-departmental relations and those related to other agents external to the organization are established, according to the organizational structure and objectives department specific.

CR 2.3 The necessary resources are determined, adapting the functions and tasks to be covered for the achievement of the specific objectives set.

CR 2.4 Job profiles are defined, collaborating in the process of selecting personnel with the superior hierarchical or responsible for the process.

RP 3: Confect the budget of the department or area of your responsibility by making budgetary control.

CR 3.1 The economic forecasts for the following financial year are based on the overall planning of the company or entity and analyzing the historical data of the department or area of its responsibility.

CR 3.2 The budgets for investment, operating and cash-flow items are made up, with specific IT applications and budgeting techniques suitable for the type of establishment.

CR 3.3 The full budget is presented to the hierarchical superior for integration into the overall budget of the company or entity, considering the observations that are made to make the necessary modifications.

CR 3.4 Budgetary control is carried out, checking the degree of compliance with specific objectives formulated for the department.

CR 3.5 The calculations necessary to detect possible deviations from the economic objectives are made, proposing possible corrective measures.

CR 3.6 Budget control reports are made, transmitting to the relevant persons and departments their outcome.

RP 4: Direct department or area dependent personnel, engaging in objectives and motivating them to have a high capacity to respond to customer needs and develop their professionalism.

CR 4.1 The strategic and specific objectives of the department are explained to the dependent human team, so that they are involved and integrated into the relevant working group.

CR 4.2 The responsibilities and functions for each job are determined, granting the authority necessary for their compliance.

CR 4.3 Instructions and directions to staff for the execution of their functions are clearly transmitted, ensuring their perfect understanding.

CR 4.4 The integration into the unit of the dependent personnel is actively carried out, ensuring that in the future it performs its own tasks effectively and efficiently.

CR 4.5 The training and assessment needs, as well as the motivation possibilities of the dependent staff are identified using the instruments established for this purpose.

CR 4.6 Training plans are defined by collaborating with the hierarchical superior, depending on the different training needs of the staff.

CR 4.7 Meetings with staff are set and directed, formalizing relevant reports.

CR 4.8 The motivation of department staff is promoted by valuing initiative, effort, creativity, teamwork and its role in the entity's brand image transmission.

CR 4.9 The productivity, performance and achievement of staff objectives is evaluated according to established criteria, recognizing success and correcting attitudes and actions.

RP 5: Manage the culture and quality system adopted in the hosting area in your area of responsibility to contribute to the achievement of the company's goals.

CR 5.1 Quality standards, procedures and work instructions are designed according to the quality culture and system adopted by the company.

CR 5.2 The quality culture adopted in the department is disseminated among the staff in charge, instructing them in the system and quality tools that support it and encouraging their participation in the continuous improvement.

CR 5.3 Procedures for the collection and analysis of external quality information and satisfaction surveys, or equivalent methods, are designed in collaboration with the superior hierarchical or responsible department, facilitating and encouraging the participation of customers.

CR 5.4 The measurement of indicators and internal quality control is carried out, analyzing the available data, informing its hierarchical superior and other external departments or companies involved.

CR 5.5 The periodic evaluation of the culture and the quality system adopted in its field of responsibility is carried out, verifying the application of the established procedures and instructions.

Professional Context:

Production media:

Computer equipment and specific software. Internet. Furniture and basic office equipment. Telematics networks.

Products and results:

Proposal and planning of specific objectives and plans for the area of your responsibility. Organizational structure of the area and its defined functions. Process of integration of dependent personnel. Designed actions for the assessment, training and motivation of dependent personnel. Budget of the unit made. Reports drawn up for budgetary control. Implementation of the quality system and culture adopted by the company.

Information used or generated:

The company's strategic plan. Economic and administrative information of the company. Information on available economic, material and human resources. Registration of personnel. Company Manual. Administrative procedure manuals. Budgeting forms. Quality plan adopted by the institution. Mandatory legal and administrative provisions. Manual and internal rules of the company or entity.

TRAINING MODULE 1: ORGANIZATION AND CUSTOMER SERVICE ON FLOORS

Level: 3

Code: MF1067_3

Associated with UC: Define and organize the flooring department processes and pay attention to the client

Duration: 120 hours

Assessment capabilities and criteria:

C1: Compare the most characteristic models of the organization of the services assigned to the department of floors, justifying the most appropriate for certain types and modalities of accommodation establishments.

CE1.1 Relate models characteristic of the organization of the provision of the services assigned to the department of flats with different types and modalities of accommodation establishments.

CE1.2 Justify the choice of processes of the department of flats that are appropriate to achieve the greatest efficiency in the provision of services, depending on the available means and modalities of accommodation.

CE1.3 In a convenient distribution of equipment, machines and furniture characteristic of the apartment, for an establishment determined by its typology and modality:

-Identify the necessary and most appropriate material elements.

-Make charts where the best in-plant distribution of the material elements is represented based on different types and characteristics of accommodation establishments.

-Justify the distribution of material elements according to criteria of ergonomics and fluidity of the work.

C2: Define periodic job plans for the flooring department, tailored to different types of accommodation and situations.

CE2.1 List the factors that determine the needs to be met by the department, depending on the type of establishment and clientele.

CE2.2 Handle specific computer equipment and programs for the organization of the service delivery of the apartment department.

CE2.3 In a scenario of working plan elaboration for the flooring department of a previously defined enclosure establishment:

-Estimating human and material resource needs for the smooth operation of the flooring department.

-Define a projection of the department's productivity goals in the short or medium term, based on the estimated resources in the case.

-Adjust and prioritize the tasks that are performed by the available personnel to respond to the planning of the day, week, or month, and taking into account permissions, vacations, casualties, and other circumstances.

-Choose and formalize the documentation necessary for the scheduling of the work, using the most appropriate means in each case.

C3: Apply external provisioning, maintenance, replacement and control systems for the lingerie, materials, equipment and furniture that allow the evaluation of their degree of use.

CE3.1 Classify the most common utensils, equipment, products, materials, and pieces of lingerie in an accommodation facility, depending on their typology.

CE3.2 Compare the most commonly used methods to identify sourcing needs and sources of supply, make purchase requests, and develop process of receiving and controlling materials and attentions to clients.

CE3.3 Justify storage criteria based on available spaces and product types, describing the procedures for controlling the most frequently used warehouse inputs and outputs in accommodation.

CE3.4 Explain the procedures for maintaining, replenishing and controlling the endowment and rotation of stock in the establishment.

CE3.5 In a practical simulation of replenishment and control of endowments:

-Determine the minimum stock of cleaning materials and products and the minimum wear and reserve of clothing.

-Develop replacement proposals by recording quantities, technical specifications, and cost estimates to achieve an optimal level of stock.

-Develop inventories and present them according to the criteria set in the assumption.

-Register and value stocks using the most common methods.

CE3.6 Argument of the need to intervene in the processes of sourcing and distribution of materials with a high sense of personal responsibility and honesty.

C4: Explain the maintenance function of accommodation establishments and the relationships and competencies that the department of floors has in charge of in this area.

CE4.1 Explain the basic structure of a general maintenance plan for facilities owned by a enclosure.

CE4.2 Describe the objectives and functions of the maintenance department of a hosting establishment.

CE4.3 Describe the communication and coordination procedures that are established between maintenance, flooring, and reception departments.

CE4.4 In a practical simulation of the competencies assigned to the governance/e in the field of maintenance:

-Review the installations that must be performed by a governor/e.

-Fill in the control documents.

-Perform the established communication and coordination processes with other departments involved.

-Develop follow-up reports and evaluation of results.

C5: Describe the hosting facility's own security service, relating the organizational structure and security contingencies to the applicable security elements and measures.

CE5.1 Describe the objectives and functions of the security service in a enclosure.

CE5.2 Identify the major contingencies that can occur in security matters, relating them to the applicable security measures.

CE5.3 Identify security teams and their utilities.

CE5.4 Relate the use of these equipment with the identified contingencies.

CE5.5 In a practical simulation of organizational structures of various types of accommodation companies:

-Identify the security system elements that apply to each organizational structure.

-Assign the security-specific functions to the organization of each establishment.

CE5.6 Identify and elaborate rules for the security of customers and their belongings, appropriate to the establishment.

CE5.7 Interpret and apply basic safety and hygiene standards in the work of the flooring area.

CE5.8 Identify and apply adopted action guidelines in emergency situations and in case of accidents, such as control, warning and alarm procedures, first aid techniques and emergency plans and evacuation.

C6: Apply communication skills and skills to the commonly used client in accommodation establishments.

CE6.1 Define the factors that determine the different types of clients.

CE6.2 Interpreting acting rules based on the typology of clients.

CE6.3 Distinguished customer care modes, depending on:

-Direct face-to-face communication contact.

-Non-direct contact via phone, mail, and others.

CE6.4 Relate the use of communication techniques with the different situations that can be raised in an accommodation establishment.

CE6.5 Identify the key stages and factors to gain customer satisfaction by describing the most common procedures and communication techniques.

CE6.6 In a practical simulation of customer service, solve hypothetical requests, conflicts and complaints raised, related to the services provided by the department of floors, applying the techniques of care and communication skills that are accurate.

CE6.7 Argument the need to attend to the potential customers with courtesy and elegance, trying to satisfy their habits and tastes, solving with kindness and discretion their complaints, and enhancing the good image of the entity which provides the service.

CE6.8 Justify the importance of acting quickly and accurately in all processes of service creation and delivery, from the point of view of the perception of quality by customers.

C7: Apply the protocol rules used in different types of events that are developed in accommodation establishments.

CE7.1 Explain the concept of protocol, its origin and typology.

CE7.2 List the most common applications of protocol standards in accommodation establishments, such as the form of dress, label, rules of courtesy and others, depending on the type of event to be develop.

CE7.3 Differentiate and characterize the different types of events that can be held in accommodation establishments, such as congresses, conventions, meetings, forums, and others.

CE7.4 In a practical simulation of customer care:

-Adopt an attitude according to the situation raised.

-Use different forms of greeting.

-Apply the communication style based on the given given.

-Employ rules of courtesy, both in-person and distance.

Capabilities whose acquisition must be completed in a real workbench:

C1 with respect to CE1.3; C2 for CE2.3; C3 for CE3.5; C4 for CE4.4; C5 for CE5.5; C6 for CE6.6, CE6.7 and CE6.8; C7 for CE7.4.

Other capabilities:

Take Responsibility for the work that you develop and the fulfillment of the goals of the department of floors.

Propose challenging targets that represent a higher level of performance and effectiveness than previously achieved.

Demonstrate empathy with professional clients, kindness and conciliatory and responsive attitude toward others.

Treat the customer with courtesy, respect and discretion.

Demonstrate interest and concern for meeting customer needs successfully.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Contents:

1. Organisation of the provision of department of flats services

Models of organization of the provision of services: description and comparison. Organization of the physical spaces of the floors: guest rooms, nobles and service areas.

Location and distribution proposal in furniture plant.

Characteristic processes of the flooring department: description, design, and choice.

Working methods: planning, improving production, measuring productive activity, timing.

Estimate of human and material resource needs.

Schedules and shift work: estimation and assignment of times, organization and distribution of tasks.

Determination of control rules: breakdowns, forgotten objects, rooms, use of materials and products, and other aspects.

2. Provisioning, control, and inventory of stocks in the flooring department

Analysis of the feature of the flooring department.

Methods used to identify sourcing needs: supply sources, purchase requests, receive and control processes.

Search and selection of suppliers.

Flow of raw materials, clothing and lingerie.

Storage, internal distribution, maintenance, and inventory systems and processes: analysis and application.

Inventory and stock control.

3. Maintenance of the facilities, furniture and equipment in the department of flats

The accommodation establishment and its maintenance.

The building: facade, terraces, floors, ceilings, walls, carpentry, glassware, emergency exits, others.

Maintenance types: interdepartmental or hiring with external companies.

Maintenance systems: preventive, corrective, and mixed.

Facilities: fire protection, heating, air conditioning and hot water, lifting appliances, electrical installations and other installations.

The maintenance department: goals, functions, and relationships with the floor area.

4. Managing security in accommodation establishments

The security service: equipment and installations.

Identification and description of procedures and instruments for risk prevention.

Ordering the procedures for emergency action: safety and emergency plans.

Ethical values in disaster cases: the security of clients and their belongings.

Safety and hygiene rules in the work of the flooring area: interpretation and applications.

First aid techniques.

5. Protocol in accommodation establishments

Customer care.

Client types in the service.

Action rules based on customer typologies and cultural differences.

Communication with the client.

Welcome and customer service objects.

Conflicting situations during the client's stay and application of techniques for the treatment of different types of complaints, complaints, and requests for information.

The forgotten objects and their treatment.

Protocol concept: source, classes, utility, and social uses.

The traditional institutional protocol and the need for a business protocol.

Analysis and application of the most common protocol techniques and personal presentation: regulatory norms, precedence, treatments, placement techniques of participants in presidencies and in acts, flags, others.

The protocol on banquets and at the table.

Common protocol applications in different events taking place in the hosting establishments.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional or former trainer profile:

1. Domain of knowledge and techniques related to the definition and organization of the floors department processes and to pay attention to the client, which will be credited by one of the following ways:

-Level 2 academic training (Spanish Qualifications Framework for Higher Education), Technical Engineering, Technical Architecture, Diplomacy or other higher level of professional field

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 2: CONTROL OF PROCESSES ON FLOORS

Level: 3

Code: MF1068_3

Associated with UC: Monitor Flooring Department Processes

Duration: 180 hours

Assessment capabilities and criteria:

C1: Characterize, point and use the equipment, machines, and tools that make up the basic endowment of the flooring department, according to your applications and optimal performance.

CE1.1 Explain the types, operation, applications, handling, cleaning, and maintenance of use of the different types of equipment, machinery, tools, and tools of common use in the flooring area.

CE1.2 Putting equipment, machines, and tools of common use in the flooring area and verifying its operation.

CE1.3 Perform demonstrations of use of the different types of equipment, machineries, tools, and utensils commonly used in the flooring area.

CE1.4 Justify a system of checks for preventive maintenance of equipment and machines used in different processes.

CE1.5 Identify and use, according to the rules, the necessary protections in the handling of equipment, machines and utensils such as goggles, gloves, masks and others, interpreting the safety and hygiene regulations on handling of products and machinery.

CE1.6 Identify material and personal damage and risks arising from improper use of machinery, tools and tools.

CE1.7 Arguing the importance of maintaining and caring for facilities and equipment, and making the most of the products used in the process, avoiding unnecessary costs and costs.

C2: Describe and control the processes of cleaning and setting up rooms and public areas, participating in their development.

CE2.1 Identify systems and methods of cleaning and treating different surfaces.

CE2.2 Identify systems and methods of cleaning and treating different surfaces, defining the potential risks arising from the use of cleaning chemicals.

CE2.3 Describe complete cleaning and commissioning processes of rooms, noble areas and common areas in different types of accommodation establishments, characterizing them for their operations, equipment, supplies and materials, according to the quality level set.

CE2.4 In a scenario of control of room cleaning and tuning processes and taking into account the search for optimization for a previously defined setting in terms of mode and capacity:

-Choose the most appropriate cleaning processes based on the assumption, justifying the materials, products, equipment and utensils to be used in each case.

-Set up a room cleaning circuit, calculating work times and knowing and examining strategic points in cleaning.

-List the most common host details based on the type of establishment specified in the assumption.

-Perform cleaning and tuning of a room.

-Check that the work is done according to established quality standards that validate a job well done.

CE2.5 Apply cleaning, maintenance and maintenance techniques and treatments for decorative elements and furniture.

CE2.6 Arguing the commitment to maintain and care for facilities and equipment, and make the most of the products used in the process, avoiding unnecessary costs and costs.

C3: Choose and perform decorative elements based on different furnishings and coatings according to different environments, architectural styles, corporate image and accommodation establishment types.

CE3.1 Characterize the most significant architectural styles, types of furniture, coatings, and decorative elements most used in accommodation establishments.

CE3.2 Specify color and lighting techniques, interpreting and explaining the psychological meaning of colors and their impact on visual communication.

CE3.3 Identify the basic rules of composition and combination of furniture according to criteria of comfort, profitability and functionality.

CE3.4 In a convenient decoration scenario of an area of the area of your previously determined responsibility:

-Establish the basic and most appropriate decorative elements to be included or modified in a given area of the establishment, taking into account criteria of architectural aesthetics, decorative trends, seasonality, corporate image of the business and specified economic budget.

-Justify the distribution of furniture according to ergonomics criteria.

-Make floral arrangements and other decorative elements in relation to the seasons of the year and specific events or social events, taking into account their maintenance.

-Justify the lighting and the most appropriate color scheme for the case raised.

CE3.5 Arguing the importance of maintaining and caring for facilities and equipment, and making the most of the products used in the process, avoiding unnecessary costs and costs.

C4: Describe and control the washing, ironing and clothing arrangement processes characteristic of the flooring department, participating in their development.

CE4.1 Identify clothing classification criteria and methods for washing and ironing.

CE4.2 Select washing, draining, drying, ironing and filing procedures suitable for different types of clothing.

CE4.3 Describe the techniques of hand and machine stitching and the means and materials necessary for the arrangement of clothes in accommodation establishments and for the manufacture of simple garments such as kitchen peaks, napkins, aprons or cloths.

CE4.4 Describe control mechanisms that ensure laundry and lingerie service.

CE4.5 In a simulated washing, ironing and clothing arrangement situation:

-Develop classification, washing, ironing, and presentation processes for use in accommodations and clients.

-Develop clothing arrangement processes in accommodation and customers, and clothing for simple garments, such as kitchen spikes, napkins, aprons or cloths.

-Give instructions to suspected dependent personnel.

-Control intermediate and final results, applying control mechanisms.

CE4.6 Arguing the importance of maintaining and caring for facilities and equipment, and making the most of the products used in the process, avoiding unnecessary costs and costs.

Capabilities whose acquisition must be completed in a real workbench:

C2 with respect to CE2.4; C3 with respect to CE3.4; C4 with respect to CE4.5.

Other capabilities:

Demonstrate autonomy in the resolution of contingencies related to the control of processes in the department of floors.

Act quickly in problematic situations.

Demonstrate stress resistance, mood stability and impulse control.

Demonstrate flexibility to understand changes.

Use time and effort to extend knowledge and supplemental information for use in process control in the flooring department.

Demonstrate responsibility for successes, errors and failures.

Contents:

1. Floor department machinery and equipment

Classification and description according to features, functions, and applications.

Location and Distribution.

Application of characteristic techniques, procedures, modes of operation and control.

2. Cleaning and tuning processes for areas within the scope of the flooring department

The flooring regatta in hotel and non-hotel entities.

Specific safety and hygiene conditions to be met by the department's premises, facilities, furniture, equipment and equipment.

Analysis and evaluation of systems, processes and methods of cleaning equipment and furniture and surface treatment: applications of basic equipment and materials.

Order transmission, execution, and result control procedures.

Formalization of local cleaning programs, facilities, furniture, and equipment of the department.

Analysis of water types based on their applications and corrective measures to be used in each case.

Analysis and evaluation of cleaning products: yields, utilization, risks.

Application of standards, techniques and methods of safety, hygiene, cleaning and maintenance in the use of premises, facilities, furniture, equipment and materials of the apartment, public areas, laundry and lingerie.

3. Washing, ironing and clothing arrangement processes in the flooring department

Administration and daily control of production.

Supply consumption control: laundry department profitability, control documents.

Industrial laundry: local, facilities and machinery.

Washing and draining techniques: description, application and control.

The water. Chemical products. Temperature. Types of dirt. Low and discard procedures. Preventive maintenance routines.

Characteristics, finishes, and behaviors of the tissues.

Customer clothing: classification and treatment of garments and accessories.

Classification of laundry and ironing clothing.

Clothing drying and ironing processes: description, application and control.

Presentation of clothes.

The stitching. Clothing and clothing arrangements for simple garments: description, application and control.

The sewing machine: types, systems, and applications.

4. Outsourced laundry and lingerie processes

Identification of the kilos of clothing to be externalized.

Identification of the various fabrics and materials.

Study of company timing and material replenishment.

Search for suppliers.

Cost assessment and quality control, safety and hygiene.

5. Decoration and setting of rooms and noble areas of the establishment

Identification of architectural styles and features of floor and public area furniture. Classification, description and basic measures of the furniture according to characteristics, functions, applications, type and category of the accommodation.

Location and distribution of furniture.

Resources and decoration types.

Musical Ambition.

Lighting systems.

Coatings, carpets and curtains: classification, characterization by type, category and formula of accommodation.

Decorative techniques: classification, description, and application.

Floral and fruity decoration: analysis of techniques and applications.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional or former trainer profile:

1. Domain of knowledge and techniques related to the monitoring of the floors department processes, which will be accredited by the following two ways:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 3: MANAGEMENT OF ENCLOSURE AREA DEPARTMENTS

Level: 3

Code: MF0265_3

Associated with UC: Manage Enclosure Area Departments

Duration: 120 hours

Assessment capabilities and criteria:

C1: Analyze the business planning function and process and define plans that are appropriate for areas and hosting departments.

CE1.1 Justify the importance of planning in the business or entity administration process.

CE1.2 Different the main types of business plans.

CE1.3 Describe the phases and logical steps of a planning process as a rational approach to setting goals, making decisions, and selecting media.

CE1.4 Identify the basics to set a target address process.

CE1.5 In a practical simulation of defining appropriate plans for the area of your responsibility for a previously defined hosting facility:

-Formulate objectives for a given hosting area in the context of hypothetical company or entity general plans.

-Select the most convenient policy options for achieving the proposed objectives.

-Planting programs that result from such options, determining the human and material resources required.

CE1.6 Arguing the importance of periodic review of plans based on the application of the control systems characteristic of each type of accommodation.

C2: Analyze budgetary management and control in the areas of accommodation of tourist and non-tourist establishments, identify costs and develop economic budgets to establish action.

CE2.1 Identify business cost types and compare cost structures for different types of enclosure areas.

CE2.2 Calculate total unit costs and margins with respect to the sales prices of different hosting services.

CE2.3 Justify budget management as a business sub-function linked to planning and control.

CE2.4 Defend the types of budgets most used in hosting activities, expressing the objectives of each of them and describe the structure and the items that make up those budgets.

CE2.5 Identify the variables to be taken into account in budgeting.

CE2.6 In a practical budget management scenario and based on assumptions about product, direct and indirect costs and business volume objectives for established time periods:

-Develop economic budgets to establish action programmes within the framework of the periods set out.

-Determine the costs of the various resources.

-Calculate the operating deadlock and productivity levels.

CE2.7 In a scenario of budgetary management and control, characterized by the corresponding budgetary forecasts and the actual results obtained:

-Calculate deviations.

-Analyze the causes of their occurrence and the effects they produce.

-Propose alternative solutions, establishing budgetary control and monitoring methods.

CE2.8 Justify the need to intervene in the economic control processes of the accommodation area with a high sense of personal responsibility and honesty.

C3: Analyze organizational and functional structures of different types of accommodation and their environment of internal and external relations, justifying organizational structures and type of relationships appropriate to each type of establishment.

CE3.1 Classify and characterize different enclosure formulas based on:

-Capacity.

-Establishment category.

-Services provided.

-Type and location of the establishment.

-European, national and regional standards.

CE3.2 Describe the structuring factors and criteria that determine an effective organization.

CE3.3 Compare the structures and departmental relations more characteristic of the different types of tourist and non-tourist accommodation, identifying the objectives of each department or area and the consequent distribution of functions.

CE3.4 Describe the circuits, types of information and internal and external documents that are generated in the framework of interdepartmental structures and relationships of different types of tourist and non-tourist accommodation.

CE3.5 Describe the external relations of tourist and non-tourist accommodation with other companies, and the relationships of the accommodation areas of such establishments with other areas.

CE3.6 From organizational and functional structures of tourist and non-tourist accommodation:

-Evaluate the organization, critically judging the organizational solutions adopted.

-Propose alternative solutions and organigrams to the interdepartmental structures and relationships characterized by supporting the changes that have been introduced to a more effective organization.

CE3.7 Describe the most characteristic jobs in the accommodation area, characterizing them by professional competence expressed in terms of skills and achievements at the required levels in the world of work.

CE3.8 In a scenario of analysis of organizational and functional structures of different types of accommodation previously determined:

-Define the limits of responsibility, functions, and tasks for each component of the work teams in the enclosure area.

-To estimate the work times of the most significant professional activities.

C4: Analyze the methods for defining appropriate job positions and personnel selection for areas and apartment departments, comparing them critically.

CE4.1 critically compare the main methods for defining positions for semi-skilled and skilled workers in the accommodation area.

CE4.2 critically compare the main methods for the selection of semi-skilled and skilled workers in the accommodation area.

C5: To analyze the management function of integration of personnel as an instrument for the due adaptation of the dependent personnel to the professional requirements that are derived from the organizational structure and from each job the area of your responsibility.

CE5.1 Justify the purpose of the integration function as a companion to the organization function.

CE5.2 Compare various actual operations manuals from the hosting area, identifying common points and divergences, and providing reasoned, complementary, or improvement alternatives.

CE5.3 In a practical simulation of personal integration of multiple members of the work team:

-Explain an establishment host manual assumption.

-Assign to the new employees, and depending on the positions to be filled, a specific period of adaptation to them.

-Compose and explain the most significant operations and processes that each new employee has to develop and the criteria for evaluating professional performance and results.

-Give a brief information about the establishment, your organization and your corporate image, using audiovisual material.

-Apply techniques for intra-group communication between the alleged old and new members of the department, simulating authority delegations, encouraging personal initiative and creativity as a measure of motivation and demanding responsibilities.

CE5.4 Compare various training programs related to the jobs that depend on the area responsible, identifying common points and divergences, and providing a reasoned alternative or complementary improvement.

C6: Analyze and use applicable personnel management techniques in departments in the enclosure area.

CE6.1 Identify common processes and situations of communication and negotiation within the framework of accommodation establishments.

CE6.2 Explain the logic of decision making processes.

CE6.3 Justify the figure of the manager and leader in an organization.

CE6.4 Describe the techniques for directing and dynamizing equipment and work meetings applicable to accommodation establishments.

CE6.5 Justify the personnel motivation processes attached to the hosting area.

CE6.6 In a scenario of hierarchical relationships between members of accommodation establishments:

-Effectively use suitable communication techniques to receive and issue instructions and information, exchange ideas or opinions, assign tasks, and coordinate work plans.

-To intervene in the alleged conflicts caused by the negotiation and the achievement of the participation of all the members of the group in the detection of the origin of the problem, avoiding trials of value and solving the conflict, focusing on those aspects that can be modified.

-Adopt the appropriate decisions based on the circumstances that lead to them and the opinions of others regarding the possible solution paths.

-To exercise leadership, in an effective way, within the framework of their professional competencies, adopting the most appropriate style in each situation.

-Direct work teams, integrating and coordinating the needs of the group within the framework of predetermined objectives, policies, or guidelines.

-Lead, encourage and participate in working meetings, energize them, actively collaborate or achieve the collaboration of the participants, and acting in accordance with the purpose of the meeting.

C7: Analyze the different modes of implementation and management of quality systems in departments in the hosting area, justifying their applications.

CE7.1 Explain the concept of quality in services and identify the causal factors of non-quality.

CE7.2 Describe the quality management function in relation to the objectives of the company and the departments of the hosting area.

CE7.3 Propose the implementation of a quality system, interpreting and applying the corresponding quality standards, setting objectives, identifying key factors and barriers, and defining the program for implementation as regards the actions to be taken and their time limits.

CE7.4 Identify and assess the quality dimensions and attributes of the reception service and floors, and design and define the services of the respective departments, determining and elaborating the necessary specifications of quality and standards of service quality, standards, procedures and work instructions among others.

CE7.5 Establish and interpret quality indicators of the accommodation area, and develop simple questionnaires to measure the level of customer satisfaction with respect to them.

CE7.6 Apply basic tools for determining and analyzing the causes of non-quality in your own services.

CE7.7 Manage the documentation and own information of the quality system implemented, determining the necessary records and the applicable procedure.

CE7.8 Argument of the necessary personal participation in the application of quality management as a factor that facilitates the achievement of better results and greater satisfaction of the service users.

Capabilities whose acquisition must be completed in a real workbench:

C1 with respect to CE1.5; C2 with respect to CE2.6 and CE2.7; C3 with respect to CE3.8.

Other capabilities:

Sharing information with the work team.

Demonstrate cordiality, kindness, and conciliatory and sensitive attitude toward others.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Transfer information clearly, in an orderly, structured, and accurate way to the right people at every moment.

Propose alternatives with the aim of improving results.

Demonstrate autonomy in the resolution of contingencies related to the management of apartment area departments.

Contents:

1. Business planning in hosting companies and entities

The schedule in the administration process for an entity that is dedicated to the enclosure.

Key types of plans: goals, strategies, and policies.

Phases of the scheduling process.

Schedule periodic review systems in an entity.

Differentiating features of industry entities in the scheduling process.

Applicable regulations.

Typology and classification of these entities.

Basic patterns of organization.

2. Definition of jobs, selection, training and management of staff in accommodation area departments

Top methods for defining jobs in an organization.

Top methods for selecting skilled workers in an entity.

Differentiating characteristics in defining jobs and selecting personnel for them.

HR planning: schedules, seasons, continuing training, others.

The staff integration function.

Communication and motivation techniques adapted to the integration of personnel in the institutions.

The leadership and leadership in the organizations.

Communication in work organizations.

Negotiation in the work environment.

Troubleshooting and decision-making.

Dynamizing teams and working meetings.

Evaluation, training, and motivation in the work environment.

3. Budget control in accommodation areas

Basic concepts: main asset items, result account structure, cost types and calculation, dead-end, and productivity ratios, others.

Justification for budgetary management.

Concept and types of budgets.

Classification of budgets: the base or master budget.

Budgeting.

Budgetary control.

4. Quality management in accommodation establishments

Quality concept in products and services and historical evolution of quality.

Quality systems and standards.

Managing total quality.

The process of implementing a quality system.

Design of products and services and their quality standards.

Quality management and continuous improvement plans.

The assessment of customer satisfaction.

Procedures for handling complaints and suggestions.

Quality system documentary management.

Evaluation of the quality system.

5. Specific computing applications for managing enclosure areas

Types and comparison of information management applications.

Office programs for information processing, data processing, spreadsheets, and databases.

Standard-to-measure and market-standard offerings.

Application of comprehensive programs for managing the hosting areas.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional or former trainer profile:

1. Domain of knowledge and techniques related to the management of departments in the hosting area, which will be accredited by one of the following two ways:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) Technical Engineering, Technical Architecture, Diplomacy or other higher level of professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.