Order Pre / 1635 / 2015, Of 23 Of July, By Which Is Updated Three Qualifications Professional Of The Family Professional Hospitality And Tourism, Collected In The Catalogue National Of Qualifications Professional, Established By Royal Decree 295 / 20...

Original Language Title: Orden PRE/1635/2015, de 23 de julio, por la que se actualizan tres cualificaciones profesionales de la familia profesional Hostelería y Turismo, recogidas en el Catálogo Nacional de Cualificaciones Profesionales, establecidas por Real Decreto 295/20...

Read the untranslated law here: http://www.boe.es/buscar/doc.php?id=BOE-A-2015-8773

Organic law 5/2002, of 19 June, qualifications and vocational training, aims in the management of an integrated system of vocational training, qualifications and accreditation, to respond with efficiency and transparency to the social and economic demands through training practices. To do so, creates the national system of qualifications and vocational training, defining it in article 2.1 as a set of instruments and actions necessary to promote and develop the integration of offers of training, through the national catalogue of professional qualifications, as well as the evaluation and accreditation of the corresponding professional skills, in such a way that it promotes professional and social development of the people and the needs of the production system are covered.

The national catalogue of professional qualifications, according to article 7.1, is created with the purpose of facilitating the integrated nature and the adequacy between vocational training and the labour market, as well as lifelong training, the mobility of workers and the labour market unit. Said catalogue is constituted by the qualifications identified in the system productive and by the training associated to them same, that is organized in modules training.

Article 5.3 of the organic law 5/2002, of 19 June, attributed to the National Institute of qualifications, the responsibility to define, develop and keep updated the national catalogue of professional qualifications, in his capacity as technical support body to the Council General of vocational training, whose regulatory development contained in article 9(2) of the Royal Decree 1128 / 2003 , of 5 of September, by which is regulates the catalogue national of qualifications professional, establishing is in its article 9.4, it obligation of keep it permanently updated through your review periodic that, in all case, must make is in a term not upper to five years starting from the date of inclusion of the qualification in the catalogue.

This order is issued pursuant to the Royal Decree 817/2014, of 26 September, which lays down the specific aspects of professional qualifications for as amended, procedure of approval and effects is therefore implementation article 7.3 of the organic law 5/2002, of 19 June, qualifications and vocational training who in their processing obtained opinion of the Council of State number 618/2014, July 23, 2014.

Thus, in this order is updated, substitution complete its annexes, three professional qualifications of family professional hospitality and tourism with an antique in the national catalogue of professional qualifications equal to or more than five years, which is implementing Royal Decree 817/2014, of 26 September. In addition, modify partially certain professional qualifications, by replacing certain transversal competence units and training modules associated, included in up-to-date professional qualifications listed in the annexes of this order.

In the process of elaboration of this order the autonomous communities have been consulted and they have issued report the General Council for vocational training and the State School Board.

In his virtue, a joint proposal from the Minister of education, culture and sport and Minister of employment and Social Security, have: article 1. Object and scope of application.

This ministerial order aims to upgrade three professional qualifications corresponding to family professional hospitality and tourism, leading to the replacement of the relevant annexes, and modify partially certain professional qualifications through the substitution of certain units of competence and training modules associated, in application of the Royal Decree 817/2014, of 26 September, which establishes the specific aspects of professional whose modification qualifications procedure of approval and effects of application article 7.3 of the organic law 5/2002, of 19 June, qualifications and vocational training.

The qualifications professional updated and the partially modified by this procedure have validity and are of application in all the territory national, and not constitute a regulation of the exercise professional.

Article 2. Update of certain professional qualifications of family professional hospitality and tourism laid down by Royal Decree 295/2004 of 20 February, which establishes certain professional qualifications that are included in the national catalogue of professional qualifications, as well as its relevant training modules which are incorporated into the Modular catalogue of vocational training.

Pursuant to the sole additional provision of Royal Decree 295/2004 of 20 February, proceed to the update of professional qualifications whose specifications are contained in annexes XCI and 92ND of the aforementioned Royal Decree: one. A new wording is given at Annex XCI, professional qualification «Basic kitchen operations». Level 1. HOT091_1, which appears as annex I of this order.

Two. It gives a new drafting to the annex XCI, qualification professional «operations basic of restaurant and bar». Level 1. HOT092_1, which appears as annex II to this order.

Article 3. Updating of professional qualifications established by Royal Decree 1700 / 2007, of December 14, whereby the national catalogue of professional qualifications, is complemented by the establishment of thirteen professional qualifications of family professional hospitality and tourism.

Pursuant to the sole additional provision of the Royal Decree 1700 / 2007, of December 14, proceed to the update of the professional qualification whose specifications are contained in the annex CCCXXXIII of the aforementioned Royal Decree: one. A new wording is given at Annex CCCXXXIII, professional qualification «Management of floors and cleaning in accommodation». Level 3. HOT333_3, which appears as annex III to the present order.

Article 4. Partial modification of a qualified family professional hospitality and tourism, established by Royal Decree 295/2004, of 20 February, which establishes certain professional qualifications that are included in the national catalogue of professional qualifications, as well as its relevant training modules which are incorporated into the Modular catalogue of vocational training.

Pursuant to the sole additional provision of Royal Decree 295/2004 of 20 February, proceed to the update of the professional qualification whose specifications are contained in the annex XCIV of the aforementioned Royal Decree: the professional qualifications amending established as «annex XCIV: reception.» Level 3. HOT094_3» respectively, replacing the unit's competition «UC0265_3: manage departments in the area of accommodation» and the associated training module «MF0265_3: management of departments in the area of accommodation (120 h)» by the unit's competition «UC0265_3: manage departments in the area of accommodation» and associated training module «MF0265_3: management of departments in the area of accommodation (120 h)» corresponding to the «annex III management of floors and cleaning in accommodation» of this order.

First final provision. Skill-related title.

This order is issued by virtue of the powers which attributes to the State the article 149.1.1. 2nd and 30th of the Constitution, on regulation of the basic conditions that guarantee the equality of all Spaniards in the exercise of rights and in the fulfilment of the constitutional duties, and for the regulation of the conditions of procurement, issuance and recognition of academic and professional qualifications.

Second final provision. Entry into force.

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

Madrid, 23 July 2015.-the Vice-President of the Government and Minister of the Presidency, Soraya Sáenz de Santamaría Antón.

ANNEX I professional qualification: basic operations of professional family kitchen: catering and tourism level: 1 code: HOT091_1 general competition perform auxiliary operations of provisioning, pre-cooking and conservation of genres and culinary products, and present simple elaborations of kitchen working, at their level, in the preparation of all kinds of culinary creations.



Competition UC0255_1 units: execute basic operations of provisioning, pre-cooking and conservation culinary UC0256_1: assisting in the culinary preparation, make and present simple preparations environment professional scope professional develops his professional activity in units of culinary production entities of a public nature or private regardless of their legal form, any size and dedicated to the preparation and serving of meals. He develops his professional activity employed depending on functional or hierarchically by a superior. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.



Productive sectors




It is located in the productive sector of catering, particularly in the subsector of restoration in which processes of sourcing, pre-cooking, preparation and distribution of culinary creations are developed. Also in any other sector production in which is develop this type of processes as the educational, the health, the of transport and the of services social, among others.



Occupations and jobs relevant terms from the following list of occupations and jobs are used with generic and all-inclusive nature of women and men.

Helpers kitchen preparers of fast food (Burger, pizza, sandwich, among others) training associate (240 hours) training modules MF0255_1: culinary provisioning, pre-cooking and conservation (120 hours) MF0256_1: basic culinary development (120 hours) UNIT OF COMPETITION 1: EXECUTE OPERATIONS BASIC SUPPLY, PRE-COOKING and CONSERVATION CULINARY level: 1 code: UC0255_1 realizations professionals and completion criteria: RP 1: make the reception and storage of the chosen goods complying with the requirements of the established quality system and preset instructions.

CR 1.1 cleaning of surfaces, equipment and tooling is performed, using established cleaning products and complying with the applicable rules of safety and hygiene.

CR 1.2 instructions for safety, use and handling of products used in cleaning and setting about to be met, taking into account their toxicity and/or potential for environmental contamination.

CR 1.3 received instructions concerning the maintenance of equipment, machines and tools are executed for their correct preservation.

CR 1.4 chosen raw materials you receive verifying that they meet, among others, the following conditions:-units and requested pesos.

-Status and quality certain.

-Validity of its date of expiration.

-Packing in perfect condition.

-Temperature preservation during transport, among others.

CR 1.5 the goods received are stored according to its nature and taking into account the indications of the manufacturer for correct preservation.

CR 1.6 store cards are formalized, under supervision and according to the established procedure.

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

2 RP: Carry out the internal supply of culinary genres and utensils miscellaneous products for use in the pre-cooking food, following the instructions received.

2.1 CR vouchers or similar documents for the internal procurement are formalized, following instructions prior and according to the procedure laid down.

CR 2.2 internal sourcing of raw materials and utensils are carried out, under supervision and according to the established work plan.

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

CR 2.4 Cookware collection is carried out according to the requirements set out in the work plan.

CR 2.5 minimum stocks established, culinary products, both raw materials are checked and communicates your number to the person or Department responsible.

CR 2.6 applicable regulations of food handling is fulfilled during the internal procurement process, avoiding possible sources of pollution and maintaining the established quality.

3 RP: Manipulate and preelaborar commodities-crude oil for culinary use or subsequent marketing according to the hygienic-sanitary food handling regulations and following the instructions received.

CR 3.1 preparation of vegetables is carried out according to instructions and executing basic pre-cooking and treatment of raw vegetables, and cooking techniques techniques for those vegetables that need it once after handling raw.

CR 3.2 the pre-cooking of fish, seafood, poultry, hunting and various pieces of meat for further processing and/or conservation runs, following the instructions received.

CR 3.3 temperature required during the pre-cooking process is maintained, acting on used equipment from heat and cold controllers, avoiding consumption, costs and unnecessary wear.

3.4 CR utensils and equipment used in the pre-cooking process are cleaned and disinfected, applying established methods and products.

CR 3.5 with the applicable rules of food handling is fulfilled during the pre-cooking process, avoiding possible sources of pollution and maintaining the established quality.

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

CR 4.1 conservation genres and culinary preparations is carried out following the instructions received and presenting the product in accordance with the defined standards, taking into account:-the characteristics of the genre or culinary processing in question.

-Established procedures.

-Vessels, containers and assigned equipment.

-The techniques of preset such as traditional packaging, fast temperature abatement, vacuum, refrigeration, among others.

CR 4.2 culinary preparations regeneration is carried out applying the preset methods, under the supervision and following the instructions received.

CR 4.3 remains the temperature required for conservation or regeneration processes acting on used equipment from heat and cold controllers, avoiding consumption, costs and unnecessary wear.

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

CR 4.5 with the applicable rules of food handling marks throughout the process of conservation or regeneration, avoiding possible sources of pollution and maintaining the established quality.



Professional context: means of production: equipment and measuring instruments. Stores. Refrigeration equipment. Furniture and equipment typical of a cold room: blast of temperature, vacuum machines, mixers of arm, short machine cold cuts, beaters vessels and others. Cooking equipment. Static and mobile batteries for washing raw genres. Of the pre-cooking culinary utensils and tools. Materials premiums, goods and material for packaging and labelling. Cleaning material.



Products and results: cleaning and maintenance of equipment, machines and tools typical of cold room. Registration completed with data for reception, storage and distribution in established stands. Goods and knitwear pre-processed, conditioned and stored for immediate consumption or distribution.



Used or generated information: instructions for safety, use and handling of products for cleaning and disinfection. Manual operation of equipment, machinery and facilities of cold room. Documents standardized as 'relevés', orders, delivery notes and cards store vouchers. Work orders. Tables of food storage temperatures. Food handling regulations, environmental and occupational hazards.



UNIT 2 COMPETITION: ASSIST IN THE ELABORATION CULINARY and PERFORM and PRESENT PREPARATIONS SIMPLE level: 1 code: UC0256_1 realizations professionals and completion criteria: RP 1: run different operations of cleaning and commissioning of equipment and tools in the area of culinary production, respecting the hygienic-sanitary regulations and the instructions received.

CR 1.1 cleaning of surfaces, equipment and tooling of culinary production is carried out according to the established system, with products and certain methods.

CR 1.2 instructions for safety, use and handling of products used in cleaning and setting about to be met, taking into account its possible toxicity and environmental pollution.

CR 1.3 received instructions concerning the maintenance of equipment, machines and tools are met, thus optimizing available resources and extending its life.

CR 1.4 malfunctions and anomalies observed communicate promptly to the responsible charge of solve issues that have arisen.

RP 2: Prepare and present culinary dishes elementals and multiple applications, in accordance with the definition of the product and by simple cooking techniques.

CR 2.1 sourcing of raw materials and the preparation of tooling and equipment is carried out from the sheet manufacturing or procedure that replaces it.

2.2 CR elementary or multi-application culinary preparation that is suitable for further use is produced under supervision, by applying the basic techniques of manipulation and treatment of raw food and using, where appropriate, established cooking techniques.

2.3 CR finish and presentation of the basic preparation is carried out, under supervision and at the set time.


CR 2.4 the conservation and the storage of the preparation culinary elementary or of multiple applications is carried out, low supervision and taking in has:-them features of the elaboration culinary in question.

-Established procedures.

-The containers, containers and equipment assigned.

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

-The rules of manipulation of food, among others.

CR 2.5 culinary preparations are regenerated at a temperature of service applying methods established with designated teams, following the instructions received.

2.6 CR utensils and equipment used in the process of preparation of culinary dishes elementals and multiple uses are cleaned frequently as needed, using established methods and products.

CR 2.7 the temperature required during the process is maintains, acting on the regulators of them teams of heat and of cold used, avoiding consumption, costs and wear unnecessary.

3 RP: Prepare and present simple snacks and combined dishes in accordance with the definition of the product and its basic techniques.

CR 3.1 the provisioning internal of materials raw and the preparation of useful and equipment is carried out starting from the tab technical of elaboration or procedure that it replace.

CR 3.2 simple snacks and combined dishes making runs under supervision, by applying the basic techniques of manipulation and treatment of raw food and using, where appropriate, established cooking techniques.

CR 3.3 the finish and presentation of them dishes combined and snacks simple is made, low supervision and according to the tab technical of processing.

CR 3.4 conservation and storage, where appropriate, simple snacks and meals is carried out, taking into account:-the characteristics of the culinary development in question.

-The procedures established.

-Vessels, containers and assigned equipment.

-The temperature ideal of conservation for each type of product.

-Applicable regulations of food handling, other.

3.5 CR utensils and equipment used in the process of elaboration of simple snacks and mixed dishes are cleaned frequently as needed, using established methods and products.

CR 3.6 the temperature required for the process is maintained, acting on used equipment from heat and cold controllers, avoiding consumption, costs and unnecessary wear.

RP 4: collaborate in the clothing of all type of elaborations culinary, paying the assistance required to your level and complying with the instructions received.

CR 4.1 the provisioning of materials raw and the preparation and put punto of useful and equipment is carried out starting from the tab technical of manufacturing or procedure that it replace.

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

CR 4.3 tables work, utensils and equipment used in the process are cleaned and disinfected with the frequency required, using suitable products according to established methods.

4.4 CR teams and energy means provided for the realization of processes are used rationally avoiding consumption, costs and unnecessary wear.

CR 4.5 with the applicable rules of food handling is met at all times, avoiding possible sources of pollution and maintaining the established quality.



Professional context: means of production: furniture and machinery own culinary producing area: oven, Grill, salamander, Fryer and others. Machines auxiliaries, kitchenware and utensils of kitchen. Materials raw, goods and material of packaging and labelling. Cleaning material.



Products and results: cleaning and maintenance of equipment, machines and tools specific to the area of culinary production. Internal supply of goods and equipment for the execution of the works. Preparation and presentation of culinary dishes elementals and multiple applications, simple snacks and combined dishes. Assistance to their superiors. Culinary creations prepared or preserved for immediate consumption or further distribution.



Used or generated information: instructions for safety, use and handling of cleaning products. Manual operation of equipment, machinery and facilities of the culinary production area. Documents standardized as 'relevés', vouchers for orders and technical development. Work orders. Tables of food storage temperatures. Food handling regulations, environmental and occupational hazards.



TRAINING MODULE 1: PROVISIONING, PRE-COOKING and CONSERVATION CULINARY level: 1 code: MF0255_1 associated with the UC: execute basic operations of provisioning, pre-cooking and conservation cooking duration: 120 hours capabilities and evaluation criteria: C1: carry out the reception of food and beverages for their subsequent storage and distribution.

CE1.1 interpret labels and standard documentation that accompanies supplied food and beverages.

CE1.2 assist in the realization of control operations, using media and instructions provided for this purpose, detecting deviations between the cantidades-calidades of the received and requested gender.

CE1.3 handling properly, and according to the hygienic-sanitary legislation, both the control equipment and own genres intended for immediate consumption or warehouse.

CE1.4 execute basic operations of storage of food and beverages, by ordering them according to the location, dimensions, equipment and established system, and by rigorously applying the hygienic-sanitary regulations.

CE1.5 detect possible damage or loss of genera during the storage period, carrying out the withdrawal operations and indicating possible departments to provide information on 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: Differentiate food raw materials commonly used in the kitchen, describing the main varieties and qualities.

CE2.1 identify the food raw materials of common use, describing their physical characteristics (shape, color, size, etc.), its gastronomic qualities (basic culinary applications), pre-cooking basic needs and conservation needs.

CE2.2 describe usual presentation of culinary commodities of commonly used formulas, indicating qualities, characteristics and needs of regeneration and conservation.

C3: Used equipment, machines, tools and tools that make up the basic equipment of the Department's kitchen, in accordance with their applications and according to their optimal performance.

CE3.1 in a practical course of identification of tooling, tools, equipment and machinery from a Department of kitchen type, describe:-functions.

-Instructions for use.

-Quantitative and qualitative results obtained.

-Risks associated with handling.

-Maintenance of necessary use.

CE3.2 select suitable depending on the gender, received instructions and volume of production tooling, tools, equipment and machinery.

CE3.3 describe the most appropriate actions to carry out the cleaning and maintenance operations of use of equipment and supplies from the Department of cuisine according to the instructions received, verifying its implementation to point through simple tests.

CE3.4 standards for the use of equipment, machines and kitchen utensils following established procedures to avoid risks and predetermined results.

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

C4: Characterize cuts and parts and perform the operations of pre-cooking of the more common culinary genera, depending on the plan in place, the culinary creations that are going to perform or marketing needs.

CE4.1 describe them cuts Basic or the parts more usual associated to those genres culinary more common.

CE4.2 make them operations of regeneration that require them materials raw of use more common in accordance with your State for its subsequent pre-cooking.

CE4.3 select useful, tools and teams of work in accordance with the preelaboraciones that is going to make.

CE4.4 perform technical of pre-cooking Basic for a plan of work determined, in accordance with the nature of those genres used.

CE4.5 perform the operations of pre-cooking of food getting the maximum benefit to them materials raw used in the process, avoiding costs and wear unnecessary.

C5: Apply simple methods of regeneration, preservation and packaging of raw knitwear and culinary creations that are adapted to the specific needs of conservation with the equipment suitable for each case.

CE5.1 identify places suitable for needs of conservation and regeneration of food.

CE5.2 differentiate and describe the methods basic and equipment of regeneration, conservation and packaging of use more common.


CE5.3 run the operations auxiliary prior that need them products in raw, semi-finished and the elaborations culinary, depending on the method or team chosen, instructions received and destination or consumption assigned.

CE5.4 carry out the operations necessary for the processes of regeneration, preservation and packaging of all kinds of genres.

CE5.5 assume the commitment to take full advantage of the materials and products used in the process, avoiding costs and unnecessary wear.

C6: Analysis and implementation of hygienic-sanitary norms referring to the units of production or service of food and beverages, to avoid the risk of food poisoning and environmental pollution.

CE6.1 identify and interpret them standards health and hygiene of forced compliance related with facilities, local, tooling and handling of food.

CE6.2 classify and interpret the labelling of products and equipment cleaning and disinfection more common, according to their applications, describing properties, advantages, modes of use and respect for the environment.

CE6.3 identify products and cleaning equipment authorized and use appropriate in each case, according to the characteristics of the units of production or food and beverage service.

CE6.4 list the risks and poisoning food more common, identifying their possible causes.

CE6.5 health and hygiene standards and apply methods of cleanliness and order correctly to operate with equipment, machines, tools and genres and clean facilities.

CE6.6 recognize them serious effects that is derived of them poisoning food produced as result of the breach of the regulations applicable hygienic-sanitary in them processes of provisioning, pre-cooking, conservation, packaging and regeneration of genres and elaborations culinary.

Skills whose acquisition must be completed in a real work environment: C1 full; C3 on CE3.1; C5 regarding CE5.4; C6 complete.

Other skills: be responsible for the work that develops.

Keep the area of work with the degree of order and cleaning required by the organization.

Interpret and execute work instructions.

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

Respect the procedures and the internal rules of the organization.

Comply with the standards of production set by the organization.



Contents: 1. the Department of cuisine definition and organization feature.

Common premises and areas of culinary production structures.

Specificities in different types of restoration: traditional, modern, rapid, collective other.

Basic skills of professionals involved in the Department.

Machinery: types, location, characteristic modes of operation, cleaning and maintenance.

Materials raw: gastronomic classification and trade classification.

Reception and storage: simple methods, documentation and applications.

Formalization and transfer of internal procurement requests.



2. pre-cooking of culinary terms commonly used culinary genres related to the pre-cooking.

Basic techniques of pre-cooking.

Pre-cooking of vegetables, heavy, seafood, meat, others.

Obtaining basic cuts and most common parts.



3 conservation and regeneration of genres and culinary preparations conservation: Fundamentals, identification of the main associated equipment, kinds of techniques and processes simple and simple applications.

Feedback: Fundamentals, identification of the main associated equipment, kinds of techniques and processes simple and simple applications.



4 safety and food hygiene in the basic operations of provisioning, pre-cooking and conservation culinary specific conditions of security which must meet premises, installations, furniture, equipment, machinery and small material characteristic of culinary production units.

Requirements of food handlers.

Waste management and waste.

Cleaning and disinfection: differentiation of concepts, applications.

Food labelling: reading and interpretation of mandatory information labels.

Hygienic-sanitary quality: concepts and applications.

Self-control: hazard analysis and critical checkpoints (HACCP) systems.



Parameters of context of it training: spaces and facilities: them spaces e facilities will give response, in form of classroom, classroom workshop, workshop of practices, laboratory or space singular, to them needs training, in accordance with the context professional established in the unit of competition associated, taking in has the normative applicable of the sector productive, prevention of risks, health labor, accessibility universal and protection environmental.



Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the execution of basic operations of provisioning, pre-cooking and conservation culinary, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.



TRAINING MODULE 2: DEVELOPMENT CULINARY BASIC level: 1 code: MF0256_1 associated with UC: assist in the developing culinary and performing and presenting simple preparations duration: 120 hours capabilities and evaluation criteria: C1: perform basic machining of multiple applications and prepare and submit simple culinary elaborations, techniques of cooking simple, previously defined.

CE1.1 operations for the internal supply of genres, interpreting technical data sheets or alternative procedures and formalizing the vouchers or default documents.

CE1.2 identify and correctly have genres, tooling and tools required for the realization of basic's multiple applications processing and simple culinary preparations.

CE1.3 simple and necessary regeneration operations for culinary genres that are to be used.

CE1.4 apply simple techniques for the preparation of basic and elemental, culinary creations from the information provided, following proper procedures and standards of food handling.

CE1.5 make little complex presentations of culinary dishes elementals, showing artistic sensibility and taste at the time of the respective finishing operations.

CE1.6 identify the methods of conservation and storage sites suitable for working and apply them, according to their destination or assigned consumption, the nature of its components and handling standards.

CE1.7 assume the commitment to maintain and take care of the facilities and equipment, and take full advantage of the raw materials used in the process, avoiding costs and unnecessary wear.

C2: Performing and presenting simple snacks and combined dishes according to the definition of the product, applying basic processing rules.

CE2.1 operations for the internal supply of genres, interpreting technical data sheets or alternative procedures and formalizing the vouchers or documents provided.

CE2.2 identify and correctly have genres, tooling and tools required for the realization of simple snacks and combined dishes.

CE2.3 apply simple techniques of preparation and presentation of simple snacks and combined dishes, from the information provided, following proper procedures, showing artistic sensibility and taste to perform finishing operations and food handling standards.

CE2.4 identify the methods of food preservation and storage sites suitable for the elaborations and apply them, according to their destination or assigned consumption, the nature of its components and handling standards.

CE2.5 assume the commitment of keep and care for them facilities and them equipment, and get the maximum advantage to them materials raw used in the process, avoiding costs and wear unnecessary.

C3: perform the operations necessary for the provision of assistance in processes of preparation and presentation of all type of elaborations culinary, showing responsiveness and spirit of cooperation.

CE3.1 perform the operations of provisioning internal of genres, playing chips technical or procedures alternative and formalizing them vouchers or documents provided.

CE3.2 identify and have correctly those genres, useful and tools necessary for the execution of operations simple in processes of preparation and presentation of all type of elaborations culinary, following indications precise.

CE3.3 concrete and simple operations to provide assistance in developing culinary processes, in the established time, applying simple and appropriate techniques, complying with the rules and instructions received and keeping a spirit of collaboration.


CE3.4 assume the commitment to maintain and take care of the facilities and equipment, and take full advantage of the raw materials used in the process, avoiding costs and unnecessary wear.

C4: analyze and apply the standards and conditions sanitary referred to them units of production or service of food and drinks, to avoid possible risks of poisoning food and pollution environmental.

CE4.1 identify and interpret enforced sanitary standards related to facilities, local, tooling and handling of food.

CE4.2 classify and interpret the labelling of products and cleaning tools more common, according to their applications, describing properties, advantages, modes of use and respect for the environment.

CE4.3 identify products and cleaning equipment authorized and use appropriate in each case, according to the characteristics of the units of production or food and beverage service.

CE4.4 explain the risks and poisoning food more common, identifying their possible causes.

CE4.5 meet them standards sanitary and apply correctly the methods of cleaning and order to the operate with equipment, machines, useful and genres and to the clean them facilities.

CE4.6 argue serious effects resulting from the food poisoning generated as a result of a breach of the health and hygiene standards in culinary processes.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.5; Full C2; Complete C3.

Other capabilities: interpret and execute work instructions.

Habituate it to the rhythm of work of the organization.

Comply with the procedures and standards internal of the organization.

Demonstrate responsibility to errors and failures, paying attention to the improvements that may present is.

Comply with the rules of production set by the organization.

Keep the area of work with the degree of order and cleaning required by the organization.



Contents: 1. basic techniques of cooking classification, definition, description and applications.

Running processes: phases, instruments and common procedures.

Treatment and effects in raw materials.

Terminology used in the culinary production.



2 culinary dishes elementals and multiple definition, classification, and applications.

Processes and risks in the implementation phases.

Application of techniques and simple procedures of execution.

Culinary dishes elementals: Trac's kitchen, short stocks, basic sauces, simple fittings, other.

Application of conservation techniques.



3 meals and snacks easy definition, classification, and applications.

Phases of the processes and risks in the execution.

Application of techniques and procedures simple in execution.

Elaborations culinary simple: dishes combined, appetizers simple, food fast, others.

Application and technical simple in decoration.

Application of techniques of conservation.



4. Security and hygiene food in it production culinary conditions specific of safety that must meet them local, them facilities, the furniture, them equipment, the machinery and the small material characteristic of them units of production culinary.

Requirements of the manipulators of foods.

Management of waste and waste.

Cleaning and disinfection: differentiation of concepts, applications.

Labeling of the food: reading and interpretation of tags of information mandatory.

Hygienic-sanitary quality: concepts and applications.

Self-control: hazard analysis and critical checkpoints (HACCP) systems.



Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.



Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to assistance in the culinary preparation and the realization and presentation of simple preparations, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

ANNEX II professional skill: basic operations of bar and restaurant professional family: hospitality and tourism level: 1 code: HOT092_1 general competition carrying out ancillary supply, prepare and submit quick meals and simple drinks collaborating, at their level, in the service of food and beverages.



Units of competence UC0257_1: assisting in the service of food and beverages UC0258_1: execute basic procurement operations, and prepare and present quick meals and simple drinks environment professional scope professional develops his professional activity in the field of restoration of entities dedicated to the preparation and serving of meals and beverages, in entities of public or private nature, irrespective of their legal form of any size. Develops its activity employed and depending on your case, functional or hierarchically by a superior. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.



Sectors productive is located in the sector productive of hospitality, specifically in the subsector of restoration in which is develop the processes of procurement, preparation and service of drinks and meals. Also in any other sector production in which is develop this type of processes as the educational, the health, the of transport and the of services social, among others.



Occupations and jobs of work relevant them terms of the following relationship of occupations and jobs of work is used with character generic and all-inclusive of women and men.

Employees of room in small establishments of restoration helpers of waiter assistants of bar formation associated (240 hours) modules training MF0257_1: service basic of restaurant and bar (120 hours) MF0258_1: provisioning, drinks and meals fast (120 hours) UNIT OF COMPETITION 1: ASSIST IN THE SERVICE OF FOOD and BEVERAGES level: 1 code: UC0257_1 realizations professional and criteria of realization: RP 1 : Collaborate in assembling tables and support elements and the decor/atmosphere in the area of food and drinks, in accordance with the rules of establishment and instructions received.

1.1 CR surfaces, equipment and tooling are conditioned, disinfect and put about to using established cleaning products, following the instructions of safety, use and manipulation by its possible toxicity and environmental pollution.

CR 1.2 utensils to clean places to point using the recommended cleaners, following the instructions of use, handling and safety, taking into account its possible toxicity and environmental pollution.

CR 1.3 to the maintenance instructions are interpreted and applied, thus prolonging the useful life of the equipment and useful communicating malfunctions and anomalies observed the right person.

CR 1.4 mounting of the different areas of consumption of foods and beverages is carried out on orders of service and working with the hierarchical superior in:-the alignment and balancing of tables.

-The review of the material for the Assembly.

-In the Assembly of tables and sideboards.

-The review and set up of equipment.

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

CR 1.5 the decoration and atmosphere of them areas of the consumption of food and beverages is carried out following orders of service and collaborating with the upper hierarchical in:-the placement of elements decorative in them places indicated.

-It on and maintenance of the lighting and of the environment heat.

-The selection of the background music.

-The control of volume of the music, among others.

RP 2: collaborate in the service of food and beverages, according to the instructions received and in certain formulas of restoration run said service with some autonomy.

CR 2.1 it commands is checks before serve them food and drinks requested, checking that is correspond with the request of the customers.

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

CR 2.3 contingencies not foreseen in the process are immediately communicated to the hierarchical superior, paying attention to the improvements that can incorporate up to its resolution.


CR 2.4 possible ruptures and anomalies generated by the process are solved within the framework of its responsibility, informing his superiors and minimizing as far as possible the time frame, costs, and damages arising.

3 RP: Operations post service of meals and drinks on the orders of the hierarchical superior.

CR 3.1 storage and replenishment of food and beverage for the following service is performed according to the instructions received, according to the conservation characteristics of each product and its subsequent use.

CR 3.2 alignment and replacement of material for the following service work with the hierarchical superior in the review of the facilities, especially soils and chairs, in the change of linens, the disconnection of service, among other teams.

CR 3.3 end of service operations are carried out, cleaning and disinfecting supplies and equipment, replacing material and laundry service and fanning local, among others, on the basis of the instructions received.



Professional context: means of production: furniture and own bar-cafeteria and restaurant machinery. Material for ambiance / decor of the area of service. Crockery, cutlery, glassware and linens. Gastronomic offer of the establishment. Cleaning products.



Products and results: put punto of equipment, useful and tableware's work in the area of consumption of food and beverages. Assistance in assembling tables and support elements, as well as the decor and atmosphere of the area of food and drinks. Assistance in the service of food and beverages. Realization of simple services in specific formulas of restoration. Post service operations.



Used or generated information: instructions for safety, use and handling of cleaning products. Manual operation of equipment, machinery and facilities of the cafe-bar and restaurant. Work orders. Standardized documents: commands, interdepartmental vouchers, among others. Menus and letters. Food handling regulations, environmental and occupational hazards.



UNIT 2 COMPETITION: EXECUTE OPERATIONS BASIC SUPPLY, and PREPARING and PRESENTING DRINKS SIMPLE and MEALS FAST level: 1 code: UC0258_1 realizations professionals and completion criteria: RP 1: carry out the reception and storage of the chosen goods, complying with the requirements of the established quality system and preset instructions.

CR 1.1 the cleaning of surfaces, equipment and tooling is made using them products of cleaning established and applying them standards of safety and hygiene.

CR 1.2 instructions for safety, use and handling of products used in cleaning and setting about to be met, taking into account its possible toxicity and/or possibility of environmental pollution.

CR 1.3 the instructions received relating to the maintenance of equipment, machines and useful is running for its correct conservation.

CR 1.4 chosen goods will receive by checking that they met, among others, with the following conditions:-units and requested pesos.

-Status and quality certain.

-Validity of its expiration date.

-Packing in perfect state.

-Temperature of conservation during the transport, among others.

CR 1.5 the goods received are stored according to its nature and taking into account the indications of the manufacturer for correct preservation.

CR 1.6 store cards are formalized, under supervision and in compliance with established procedures.

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

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

2.1 CR vouchers or similar documents for the internal procurement are formalized, following instructions prior and according to the procedure laid down.

CR 2.2 the provisioning internal of materials raw and utensils are made, under supervision and following the plan of work established.

CR 2.3 them genres planned for the preparation and presentation of drinks simple and of meals fast is have in them places planned, complying with the normative applicable of handling food.

CR 2.4 Cookware collection is carried out taking into account the requirements set out in the work plan or service needs.

CR 2.5 minimum stocks established, both raw materials and other products, are checked by verifying and communicating your number to the person or Department responsible.

CR 2.6 regulations of food handling applies during the entire process of internal supply, avoiding sources of pollution and maintaining the established quality.

3 RP: Prepare, present and serve simple drinks in accordance with the definition of the product, type of service and basic rules of its elaboration.

CR 3.1 simple beverage preparation is carried out according the instructions received y - using the appropriate containers.

-Using basic techniques.

-Adjusting the quantities of production specs.

-Follow neat scripts and using the necessary resources.

-Acting, within their responsibilities, in a correct way and in the minimum time.

-Apply at all times the rules of safety and hygiene in handling the drinks.

CR 3.2 finishing, fitting and decoration of prepared beverage operations are performed according to the type of service, product and adopted standards.

CR 3.3 the presentation of the drink is carried out, checking that is adjusts fully to the request of the customer and with the temperature ideal of service.

CR 3.4 the area of work is conditions and maintains in order and perfect state, making them operations necessary for cleaning.

CR 3.5 the service of drinks in bar or table is performed according to instructions or standards of service and attention to the customer, according to the Protocol established.

CR 3.6 the means established for all the process of preparation of drinks simple is used, avoiding costs and wear unnecessary.

RP 4: prepare meals quick simple low supervision, in accordance with the definition of the product and applying technical basic of cooked and of handling of food.

CR 4.1 the preparation of snacks, canapés, sandwiches, snacks, dishes is done under supervision, by applying simple cooking techniques and in accordance with the operating temperature.

4.2 CR finish and presentation of the ready-made dishes is carried out according to their typology, under supervision and at the set time.

CR 4.3 conservation and storage of simple culinary preparations is done, under supervision, in containers, containers, exhibitors and equipment assigned to suitable temperatures of conservation according to the nature of the product and taking into account the procedures laid down.

4.4 CR methods and teams established for regeneration to operating temperature of the culinary preparations are used, following the instructions received.

CR 4.5 utensils and equipment used in the process of preparation of simple culinary creations are cleaned frequently as needed, using established methods and products.

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



Context professional: means of production: equipment and instruments of measurement. Stores. Winery. Furniture and machinery itself of production of meals simple: oven, griddle, Fryer and others. Machines auxiliaries, kitchenware and utensils of kitchen. Furniture and machinery own of Cafe-bar and restaurant. Utensils and tools themselves for the preparation of beverages and meals fast. Materials raw, goods, beverages and material of packaging and labelling. Products of cleaning.



Products and results: cleaning and maintenance of equipment, machines and useful own of the cafe-bar and in the restaurant. Cleaning and maintenance of equipment, machines and tooling of culinary production of the café-bar area. Registration completed with data for reception, internal storage and distribution in established stands. Preparation and presentation of simple quick meals and simple drinks. Culinary creations prepared or preserved for immediate consumption or distribution.



Used or generated information: instructions for safety, use and handling of cleaning products. Manual operation of equipment, machinery and facilities of the cafe-bar and restaurant. Documents standardized as "relevés», technical specification sheets, vouchers for orders, delivery notes and store tabs. Work orders. Technical specifications of elaboration. Tables of food storage temperatures. Food handling regulations, environmental and occupational hazards.



TRAINING MODULE 1: BASIC SERVICE OF restaurant-bar level: 1 code: MF0257_1






Associated to the UC: assist in the service of food and drinks duration: 120 hours capabilities and criteria of evaluation: C1: use them equipment, machines, useful and tools that make up the Endowment basic of the area of restaurant, in accordance with their applications and depending on your performance optimal.

CE1.1 in a so-called practical selection of machinery, useful and tools, from a few indications given for Assembly in the area of foods and drinks in a bar or restaurant:-select the machinery, tools and tooling justifying the decision.

-Arrange the sequence of use of machinery, equipment and tools.

-Describe the terms of use.

-Explain the risks associated with its handling.

-Explain the maintenance of necessary use.

CE1.2 standards for the use of equipment, machines, tools and restaurant tableware following established procedures, to avoid risks and predetermined results.

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

C2: assist in the process of preservicio to adapt them local and equipment for the rear service of food and beverages.

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

CE2.2 make them different operations of cleaning, put about to and maintenance of useful, machines, tableware and furniture of the area of consumption of food and drinks.

CE2.3 carry out or assist in Assembly of tables, work supports, utensils and instruments, in such a way that the system is in perfect conditions to develop different types of service.

CE2.4 help in the mounting of the services type buffet, self-service or analogs, incorporating them elaborations culinary in the order and place certain by them instructions preset, to get them levels of quality default.

CE2.5 detect failures or abnormalities observed and report promptly to the proper person.

C3: Perform simple tasks of food service, drinks and supplements, using simple techniques based on the formula of restoration and service type and properly attending to the customer.

CE3.1 identify the technical basic of service and apply them more simple and of using common.

CE3.2 select and use tools and instruments required for the service.

CE3.3 in a so-called practical assistance and collaboration in the provision of the service of food and beverages in a restaurant with a gastronomic given settlement and a predefined workload:-verify the data of it controls it and move it to the area of culinary production of the establishment.

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

-Move the dishes to her area of service of meals and drinks of the establishment.

-Execute basic operations of assistance in the service of food and beverages in accordance with defined instructions and with speed and efficiency.

-Demonstrate fluency cleanliness, style and elegance in the process.

CE3.4 apply at all times care techniques to the client that are appropriate.

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

C4: Perform the shutdown process of the areas of foods and drinks, applying defined instructions and applicable safety standards.

CE4.1 differentiate the types of postservicio usual, describing its basic stages.

CE4.2 identify and carry out the routine tasks that are developed for the closure of areas of consumption of food and beverages, both in regards to their preparation for other service as at the end of the day, taking into account the safety standards.

CE4.3 identify needs of genres that have to be requested to replenish stocks for drinks and supplements.

CE4.4 identify the operations of cleaning of the premises, furniture and equipment, and procedures, utensils and necessary products, taking into account the health and hygiene standards.

CE4.5 develop correctly the processes of preparation for another service or of completion of day, in accordance with instructions defined and applying the standards of security.

CE4.6 formalize and distribute communications relating to replenishment of genres and material and possible faults, anomalies or incidents.

C5: Analyze and implement standards and sanitary conditions concerning service of food and beverages from bar or restaurant area, to avoid the risk of food poisoning and environmental pollution.

CE5.1 identify and interpret enforced sanitary standards related facilities, premises, tools own cafe-bar and/or restaurant service.

CE5.2 interpret the labelling of products and cleaning tools more common, according to their applications, describing properties, advantages, modes of use and respect for the environment.

CE5.3 identify them products and useful of cleaning authorized and use them appropriate in each case, attending to the features of the units of service of food and drinks.

CE5.4 explain the risks and poisoning food more common, identifying their possible causes.

CE5.5 hygienic-sanitary standards and apply correctly the methods of cleanliness and order to operate equipment, machines, tools and genres and clean facilities.

CE5.6 Recognizing the serious effects resulting from the food poisoning produced as a result of a breach of the health and hygiene standards in the processes of preservicio and service postservicio of food and drinks.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.1; C2 regarding CE2.4; C3 on CE3.3.

Other capabilities: respect the procedures and the internal rules of the organization.

Get used to the pace of work of the organization.

Maintaining an assertive attitude, empathic and conciliatory with others showing cordiality and kindness in the deal.

Treat the customer with courtesy, respect and discretion.

Demonstrate interest and concern by satisfactorily meet the needs of customers.

Interpret and execute work instructions.



Contents: 1. the restaurant establishment and Department definition, characterization and their different organizational models.

Basic skills of professionals involved in the Department.

Formalization and transfer of simple requests for domestic sourcing.

Machinery and basic equipment: characteristic identification, classification, location and distribution, maintenance and cleaning.



2. operations of preservicio, mise in place, in the area of consumer food and beverage process and sequence of major operations.

Opening of the premises: forecasts and performance in case of anomalies.

Development of the process of provisioning internal of genres and of replacement of material: formalization of the documentation internal required.

Put punto in the area of service and consumption of food and beverages: review and preparation of the material of service; mounting of sideboards and of other elements of support; mounting and arrangement of tables and of elements decorative and of setting, others.

Installation of services type buffet, self-service or analogs.



3. the service of meals and beverages and the attention to the customer in the establishment of restoration types of service according to formula of restoration culinary.

Functions of the Brigade.

Organization and distribution of the zone: ranges, sectors.

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

Specific characteristics of buffet services and services to communities.

Application of basic customer service techniques: Service Protocol.



4. post operations service types and modes of post service.

Sequence and implementation of most common postservicio operations.

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

Adequacy of service area: ventilation, furniture review, change of linens, other.

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



5. safety and food hygiene in the service of food and drink specific security conditions which must comply with premises, installations, furniture, equipment, machinery and small material characteristic units of food and beverage service.

Requirements of food handlers.

Waste management and waste.

Cleaning and disinfection: differentiation of concepts, applications.

Labeling of the food: reading and interpretation of tags of information mandatory.

Quality hygienic-sanitary: concepts and applications.

Self-control: systems of analysis of dangers and points of control critical (HACCP).



Parameters of context of the training: spaces and facilities:




Spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory or singular space, training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.



Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to assistance in the provision of the service of food and beverages, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. competition teaching accredited in accordance with that established the administrations competent.



TRAINING MODULE 2: SUPPLY, BEVERAGES and MEALS FAST level: 1 code: MF0258_1 associated with UC: run basic procurement operations, and prepare and submit quick meals and simple drinks duration: 120 hours capabilities and evaluation criteria: C1: make receipt of food and beverages for their subsequent storage and distribution.

CE1.1 interpret labels and standard documentation that accompanies supplied food and beverages.

CE1.2 assist in the realization of control operations, using media and instructions provided for this purpose, detecting deviations between the cantidades-calidades of the received and requested gender.

CE1.3 handling properly, and according to the hygienic-sanitary regulations, both the control equipment and own genres intended for immediate consumption or warehouse.

CE1.4 in a practical course of reception of food and beverages for a gastronomic given in previously defined facilities:-execute basic operations of storage.

-Order the goods according to the location, dimensions, equipment and established system.

-Apply rigorously the regulatory hygienic-sanitary.

CE1.5 detect possible damage or loss of genera during the storage period, carrying out the withdrawal operations and indicating possible departments which should report in the different types of establishments.

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

C2: Differentiate the beverages and foods in common use at the bar, describing their applications, varieties and qualities.

CE2.1 identify commodities food and beverages commonly used in bar, describing their characteristics and needs of regeneration and conservation.

CE2.2 describe their usual marketing formulas, differentiating qualities.

CE2.3 identify places suitable for needs of conservation.

C3: Used equipment, machines, tools and tools that make up the basic equipment of bar, in accordance with their applications and according to their optimal performance.

CE3.1 in a so-called practical selection of machinery, useful and tools, from some indications for the development of a simple drink:-select machinery justifying the decision on the basis of the drink.

-Arrange the sequence of use of machinery, equipment and tools.

-Describe the terms of use.

-Explain the risks associated with its handling.

-Explain the maintenance of necessary use.

CE3.2 apply rules of use of equipment, machines and tools bar following the established procedures to avoid risks and predetermined results.

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

C4: Collaborate and participate in the processes of preparation, presentation and preservation of the most significant types of simple drinks, showing receptiveness and following the instructions received.

CE4.1 classify significant simple preparations of beverages based on various criteria:-basic components.

-Applicable techniques.

-Type of service.

-Other.

CE4.2 in a practical course of preparation and presentation of simple drinks, from its sheet processing: – describe the most common basic techniques for its preparation.

-List the phases of application and processes.

-Describe the basic procedures and operating modes.

-Select the instruments base to be used.

-Explain the results obtained.

CE4.3 calculate and apply correctly the amounts of beverages and certain necessary genres for its domestic supply, according to work plans or service needs.

CE4.4 distribute beverages and genres in shape, place and quantity adequate to apply the techniques in question.

CE4.5 assist or run with autonomy techniques development of simple according to the technical specifications or procedures that replaced them, in the order and time stipulated, using different tools with style and drinks according to the hygienic-sanitary regulations and safety.

CE4.6 carrying out simple decoration and presentation of drinks, showing artistic sensibility and taste.

CE4.7 assume the commitment to take full advantage of the raw materials and products used in the process, avoiding costs and unnecessary wear.

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

CE5.1 identify and classify the types of appetizers, hors d'oeuvres, snacks, sandwiches and more offered meals in dining options.

CE5.2 in a practical course of preparation and presentation of a given cuisine simple fast-food:-describe the basic culinary techniques applicable to this type of machining.

-Enumerate processes and phases of implementation.

-Describe basic procedures and operating modes.

-Enumerate the instruments base to be used.

-Explain the results obtained.

CE5.3 select supplies, tools and equipment required for the application of the techniques that are needed.

CE5.4 distribute the genres in form, place and quantity needed in order to apply the technique in question.

CE5.5 assist or run with autonomy culinary techniques to obtain fast foods, following recipes basis or procedures that replaced them, in the order and time established and according to the hygienic-sanitary regulations.

CE5.6 operations of decoration needed so that to obtain a finished product that meets the default quality level, showing artistic sensibility and taste.

CE5.7 assume the commitment to take full advantage of the raw materials used in the process, avoiding costs and unnecessary wear.

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

CE6.1 identify places suitable for conservation and regeneration of food and beverage needs.

CE6.2 differentiate and describe the methods and equipment of regeneration, preservation and packaging of most common use.

CE6.3 run previous auxiliary operations that need the genres and products, depending on the method chosen team, received instructions and destination or consumption assigned.

CE6.4 carry out the operations necessary for the processes of regeneration, conservation and packaging of genres, drinks and meals fast.

CE6.5 assume the commitment to take full advantage of the materials and products used in the process, avoiding costs and unnecessary wear.

C7: Analyze and implement standards and sanitary conditions referred to areas of production of fast foods and simple drinks, to avoid the risk of food poisoning and environmental pollution.

CE7.1 identify and interpret enforced sanitary standards related to own area of preparation and serving of meals and simple drinks fast installations, premises, tooling.

CE7.2 interpret the labelling of products and cleaning tools more common, according to their applications, describing properties, advantages, modes of use and respect for the environment.

CE7.3 identify products and cleaning equipment authorized and use appropriate in each case, according to the characteristics of the units of production or food and beverage service.

CE7.4 explain the risks and commonest food toxi, identifying its causes.

CE7.5 health and hygiene standards and apply methods of cleanliness and order correctly to operate with equipment, machines, tools and genres and clean facilities.

CE7.6 Recognizing the serious effects that arise from the food poisoning, produced as a result of a breach of the health and hygiene standards in the process of provisioning and preparation and presentation of fast foods and simple drinks.


Skills whose acquisition should be completed in an environment real of work: C1 respect to CE1.4; C3 on CE3.1; C4 regarding CE4.2; C5 regarding CE5.2.

Other skills: be responsible for the work that develops.

Keep the working area, warehouse and production area with the degree of order and cleanliness required by the organization.

Interpret and execute work instructions.

Comply with the rules of production set by the organization.

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

Demonstrate responsibility to mistakes and failures, paying attention to the improvements that may arise.



Contents: 1. the bar as establishment and Department definition, characterization and their different organizational models.

Basic skills of professionals involved in the Department.

Materials premiums in common use at the bar: commercial classification.

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

Formalization and transfer of internal procurement requests.



2 machinery and basic equipment in the area of production and service of drinks and fast foods simple identification and classification according to fundamental characteristics, functions and common applications.

Specificities in the bar-cafeteria, restaurant and group catering.

Location and distribution of machinery, equipment, tools and household items.

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



3. drinks simple and meals fast simple preparation and presentation of beverages simple not alcoholic: coffees, juices of fruits, infusions, cups of ice cream, shakes, drinks refreshing bottled and snacks not alcoholic, between others.

Preparation and presentation of simple drinks: beers, spirits, liqueurs.

Preparation and presentation of simple fast food: appetizers, snacks and sandwiches, snacks and combined simple dishes, among others.

Service: in bar and at table.

Conservation and regeneration of elaborations: associated equipment, processes, risks in the implementation phases.



4. cleaning of facilities and equipment of the zone of preparation of drinks and simple and of the area of production culinary of the café-bar products of cleaning of use common: types, classification, features main of use, measures of security and rules of storage.

Systems and methods for cleaning: equipment and basic materials, procedures and implementing most common applications.



5. safety and food hygiene in the basic operations of procurement and preparation of meals and simple quick specific conditions of security which must meet premises, installations, furniture, equipment, machinery and small material characteristic units of production and service of food and drinks.

Requirements of food handlers.

Management of waste and waste.

Cleaning and disinfection: differentiation of concepts, applications.

Labeling of the food: reading and interpretation of tags of information mandatory.

Hygienic-sanitary quality: concepts and applications.

Self-control: hazard analysis and critical checkpoints (HACCP) systems.



Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.



Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the execution of basic procurement operations, and preparation and presentation of fast foods and simple drinks, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

ANNEX III professional qualification: management of apartments and accomodation professional family cleaning: hospitality and tourism level: 3 code: HOT333_3 competition general manage the activities of the Department of floors that are carried out in rooms, public areas of service and lavanderia-lenceria from the accommodation area, optimizing human and material resources available, both own and external to offer the best quality of service and attention to the customer, in accordance with the objectives of the establishment.



Competition UC1067_3 units: define and organize the processes of flats and pay attention to the customer UC1068_3: monitor processes of the Department of UC0265_3 floors: manage departments in the area of accommodation environment professional professional develops its professional activity in the area of floors dedicated to cleaning and conditioning of rooms, public areas and common areas in accommodation establishments in entities of any size private or public nature, usually on behalf of others, irrespective of their legal form. It develops its activity depending on your case, functional and/or hierarchical from a superior. It has staff responsible for seasons or stable. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.



Sectors production is located in hospitality sector and especially in the sub-sector of tourist accommodation such as hotels, resorts and vacation among others cities or in any productive sector that has this activity such as education, healthcare, transportation and services social, among others.



Occupations and jobs relevant terms from the following list of occupations and jobs are used with generic and all-inclusive nature of women and men.

Rulers (hospitality) Subgobernantes or in charge of the service section of floors and cleaning maintenance supervisors and cleaning offices, hotels and other establishments responsible for linen and laundry (hospitality) stewards of hospitality training associate (420 hours) training modules MF1067_3: Organization and on floors (120 hours) MF1068_3 customer service: Control of processes on floors (180 hours) MF0265_3 : Management of departments in the area of accommodation (120 hours) UNIT OF COMPETITION 1: DEFINE and ORGANIZE THE PROCESSES the DEPARTMENT OF FLATS and PROVIDE CUSTOMER SERVICE level: 3 code: UC1067_3 realizations professionals and completion criteria: RP 1: determine the processes for the provision of the services of the Department of flats, depending on the type and category of the establishment for accommodation using technological means specific information and communication.

CR 1.1 processes for the provision of the service in the Department of flats are determined on the basis of the resources available, the type of establishment of accommodation and security, Emergency Plan and sustainability established by the company.

CR 1.2 physical space corresponding to the area of its responsibility as the office, lingerie stores and the offices held, meeting the standards established by the Organization's security plan and taking into account:-the adaptation to the means available.

-The establishment of a fast workflow.

-The ease in the contact and communication staff.

-The optimization of them tasks and circulations, adapting is to them guidelines of the company, the capacity of the establishment and type of offer, the budget economic and it relationship were of each element and them principles basic of ergonomics, safety and hygiene.

CR 1.3 the plan of work newspaper for the provision of them services assigned to the Department is defines determining them procedures specific and depending on:-the characteristics of the establishment as capacity, category, location, offer, political of company and typology of customers.

-The technical own of the area.

-The machines, equipment and other means available.

-The structure organizational established.

-The resources external, among others.

CR 1.4 the documentation necessary for the good operation of the Department is sets and controls so is secure the coordination of resources, tasks and the transmission of information interdepartmental-reception, restaurant, lounges, others-, and with companies external using for this them media technological of information and communication specific.


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

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

CR 2.2 plans for replacement and depreciation of stocks and stock - clothes, products, materials cleaning, machinery, utensils and furniture-short, medium and long term are made, taking into account quotas of occupation and the procedures established for their economic valuation.

CR 2.3 forecasting provisions of clothing and products, tools, and cleaning machines for the refurbishment of rooms, specific and common spaces is done, depending on the services offered by the establishment and the category of the same.

CR 2.4 stock inventories - clothes, products and cleaning materials, machines, utensils and furniture - and loss records are assigned to carry out suitable people, giving the instructions with precision and clarity, providing technical and operational assistance if necessary.

CR 2.5 made-up inventories are monitored by making, where necessary, samples that are necessary and ordering the appropriate corrections.

CR 2.6 it update of those inventories is made periodically keeping the stock minimum set for its distribution and consumption.

CR 2.7 required reports to superiors or other departments relating to the quantity, consumption level and degree of rotation and conservation of inventoried products are made economically assessing stocks, losses and needs replacement.

3 RP: Establish procedures for the procurement, storage, internal distribution, control and replenishment of products, materials and utensils of the story Department, so that you can get full economic advantage of the resources available.

CR 3.1 procedures for the procurement, storage and distribution of products, materials and utensils for the service are designed, depending on the category, category and occupation of the establishment.

CR 3.2 the method for the control and replenishment of them products of great consumption or perishable is sets, monitoring daily the forecast of occupation and the activities of the establishment.

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

CR 3.4 measures for security and control to avoid possible subtractions and losses as well as a misuse of tools, products, materials and articles of host clients, are determined by requiring the staff making the appropriate corrections.

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

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

CR 4.2 them actions of maintenance preventive and of repair of the facilities is scheduled according to the plan general of maintenance established and of them functions assigned to them departments and/or companies external involved, depending on them forecasts of occupation and of the grade of conservation of facilities, furnishings and equipment detected in them inspections.

CR 4.3 parts troubleshooting or maintenance of the facilities of the area of their responsibility are formalized, using media and the media set, designing, if necessary, the relevant documents and giving account to the Department or external company responsible.

CR 4.4 them works made of maintenance and repair is monitor, checking that coincide with the results expected in them deadlines set and with the plan of maintenance of facilities and machinery.

RP 5: Monitor compliance with standards on security of persons and things, reporting and controlling personnel responsible and participating in the evacuation in cases or emergency drills.

CR 5.1 them risk potential that affect the security of them customers and of the personal of the establishment is identified, including his treatment in the plan of emergency linked to the plan of security of the organization.

CR 5.2 the existence of flat indicative of way of emergency rooms and other public areas of the establishment is checked regularly by verifying that they are in good condition for use, in accordance with established emergency plan.

CR 5.3 it accessibility to them devices of alarm acoustic and their State of operation is checked, processed them possible anomalies detected to the Department corresponding for your quick remedies.

CR 5.4 modifications in plants in safety or emergency standards are communicated to staff in charge following the procedure laid down.

CR 5.5 participation in cases of emergency or in simulations is performed, collaborating with established emergency team, following the instructions given by the technical service or the director of operations and compliance with its obligation to evacuate out of rooms, applying, where necessary, first aid techniques.

CR 5.6 customers security seeks, by controlling staff monitor the input from people outside the room and applying performance standards established for such cases.

CR 5.7 it performance of the personal with regard to the treatment and return of them objects forgotten by them customers is controls, registering them inputs and outputs of them objects forgotten and guarding them until the time of its delivery to the owner, ensuring the compliance of the procedure internal of the establishment.

CR 5.8 the compliance from the personal to his charge of them standards referred to the safety and hygiene in the work is checks, correcting them deviations detected.

6 RP: Meet the requests, claims, complaints and suggestions raised by customers that affect your work area, directly or through the appropriate Department, providing the highest possible satisfaction, comfort and safety.

CR 6.1 the changes produced in the services provided to the customer are communicated to the departments involved and the staff dependent, adapting the new administrative situation according to the procedure laid down.

CR 6.2 requests, claims, complaints and suggestions that customers demand are addressed with kindness, efficiency and discretion, registering them and leading them to the appropriate Department for quick resolution.

CR 6.3 requests, claims, complaints and suggestions are identified processed them through the integrated system of the establishment that handles the communication with the client, or through social networks, with the aim of achieving maximum customer satisfaction and proper reputation on the same line.

CR 6.4 professional performance of the staff in charge oversees collaborating in their continuous training to increase their involvement in the process of customer care, avoiding future problems that might generate complaints and/or grievances.

CR 6.5 the system of quality existing for the increase of it improves continuous of the establishment is applies during all the process, through the channels of information and indicators the system.

7 RP: Monitor the implementation of its staff under the rules of Protocol, depending on the type of event that is carried out in the establishment of accommodation.

CR 7.1 - mounting, decoration and disassembly - work plans 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 technological means of information and communication.

CR 7.2 required courtesy and protocol standards are identified and interpreted according to the type of event or act in which intervene the story Department staff, selecting those that are more related to the Act in question.

CR 7.3 selected protocol rules are transmitted to the dependent personnel in clear, ensuring their understanding and supervising the application of the same during development and post service of the event or act.



Professional context: means of production: equipment and specific software programmes of the Department of floors. Internet. Equipment, furniture and office supplies. Technological means of information and communication.



Products and results:




Periodic work plans for the provision of the services of the Department of flats. Organization of the space physical of the area. Control inventory, staffing and replacement of products, clothing, cleaning materials, machines, utensils and furniture in the area. Reset and repayment plans stock and stock. Procedures for the procurement, storage, internal distribution, control and replacement of products, materials and utensils of the story Department. Coordination with those departments involved or with companies external in the maintenance and repair of the facilities of 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 its liability, claims, complaints and suggestions raised by customers. Protocol rules depending on the type of event. Provision of first aid in an emergency.



Used or generated information: internal information concerning the policies and programs of the company and the processes, procedures and methods of operation. Interdepartmental and hierarchical information. Information about rates, prices and other conditions of services of cleaning of facilities companies. Information on use and maintenance of equipment, furniture, utensils and materials. Information of new technologies. Maintenance plans. Plans of emergency. Supports: instructions, orders, memoranda, circulars, memories, reports, guides, operating manuals, manual operation and maintenance of equipment, forms, cards and standard forms, inventories, parts of breakdowns and others. Book of objects forgotten. Protocol standards. Information to customers on the operation and services of the establishment. Manual of first aid. Protocols for action in emergency situations. Plan for security, emergency and sustainability established by the company. Flat indicative of escape routes. System of quality adopted in the establishment.



UNIT 2 COMPETITION: MONITOR THE FLOORS level DEPARTMENT PROCESSES: 3 code: UC1068_3 realizations professionals and completion criteria: RP 1: check the cleaning and start-up of facilities assigned to the story Department, to provide technical and operational assistance required to achieve optimum performance and facilitate the work of the dependent personnel.

CR 1.1 the priorities with regard to cleaning and put punto of areas is established, adapting is and adapting is to each type of situation, using for this them procedures set and coordinating is with them departments related.

CR 1.2 system check-ups for preventive machinery maintenance and surface cleaning equipment is set to the Department or external company, ensuring optimum performance of them and providing the work to the dependent personnel.

CR 1.3 applies the procedure laid down for the quality control of processes for the provision of the services of the Department of flats:-daily checking the rooms and ensuring that established procedures are followed so that hygiene, order, and decoration are optimal.

-Carrying out the daily supervision of the common areas and sensing, as well as the need to or failure of the degree of frequency of cleaning, any anomaly in decoration and maintenance, or failure.

-Permanently linking cleaning needs with the available staff, and requesting extra personnel necessary for the accomplishment of the tasks expected of occupation.

-Coordinating, if necessary, the cleaning carried out by external companies for contracted services, such as cleaning of facades, glass, carpets, lamps, gardening or own interior cleaning.

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

-Blocking rooms or areas that do not meet the established quality taking into account the safety and sustainability of the company plan.

CR 1.4 them products and materials is selected depending on the features of them surfaces to treat and of the type of cleaning established, arranging visits previous with suppliers or providers of products and choosing them more suitable to provide the maximum grade of conservation, cleaning, disinfection and protection medium environmental.

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

CR 1.6 documentation used for the monitoring, control and verification of the processes of development of rooms, public areas and common areas is formalized, records and archives, using technological means of information and communication.

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

CR 2.1 priorities derived from the corresponding lavanderia-lenceria needs are determined, coordinating with the departments involved and, where appropriate, with external industrial laundry companies following the established procedures.

CR 2.2 the control of entries and outputs of garments, as well as of the quality in the washing, ironing, transport, presentation and time of delivery, is carried out applying them procedures established and supervising the finished end.

CR 2.3 the system of checks for the maintenance preventive of the machinery of laundry and lingerie, such as washing machines, irons, Calenders, dryers and others is sets with the Department or company external, ensuring an optimal operation of them same and facilitating the work to the personal dependent.

CR 2.4 the provision of uniforms for the staff of the establishment is checked verify the number and design, based on the sections to which are aimed.

2.5 CR control parameters of the clothing room - sheets, towels, bedspreads, curtains, and others - and garment restoration - tablecloths, napkins, aprons, felts, and others - are established by verifying their status, optimum performance and replacement in case of damage.

CR 2.6 instructions and work orders for the development of the activities dependent on the area of lavanderia-lenceria personnel are transmitted clearly, verbally or in writing using the technological means of information and communication and providing technical and operational assistance if necessary.

CR 2.7 small arrangements of sewing and making simple dress of the accommodation facility are monitored by checking that they comply with the expected results.

3 RP: Monitor the Assembly of decor and atmosphere of the area of rooms and public areas of the establishment, participating in its definition in order to ensure that the customer can enjoy a comfortable and accessible environment and offer, in addition, an updated image and in keeping with the corporate image of the company or entity.

CR 3.1 the type of decoration and atmosphere is defined in accordance with the address of the establishment and taking in has:-the image corporate of the company.

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

-The objective economic and budgets of the entity.

-The possible use of elements decorative in the different seasons.

-The latest trends in matter of decoration and ambience.

-It accessibility.

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

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

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

CR 3.4 the implementation of inventories of the decorative elements are assigned personal dependent, monitoring data and making proposals for replacement of the same in the annual budget of the Department.

CR 3.5 work plan linked to the holding of meetings, incentives, congresses and events in the premises of the establishment is defined taking into account the specific procedures for the Assembly, decoration and atmosphere of lounges and the hired spaces.



Professional context: means of production:




Equipment and specific software programmes of the Department of flats in accommodation. Internet. Equipment, furniture and material of office. Instruments of communication. Facilities, furniture and equipment themselves from the Department. Equipment and elements of access and transport within the establishment. Endowments auxiliary, such as cots, beds rollaway or others. Cleaning and surface treatment equipment. Equipment for laundry, lingerie and Couture. Cleaning and laundry products. Provision of lingerie and clothing of the establishment. Products and benefits for customers.



Products and results: Control of the State of cleaning and put punto of the facilities assigned to the Department of floors. Establishment of parameters of control of the State of the clothing itself of establishments of accommodation. Process control of lavanderia-lenceria. Technical and operational assistance to the dependent personnel. Decor and atmosphere of the area of apartments and public areas or other facilities. System check-ups for the preventive maintenance of machinery and equipment of cleaning and laundry and linen. Preventive and corrective system of cleaning of each decorative element, such as furniture, upholstery, carpets, other. Inventory of the decorative elements.



Used or generated information: internal information concerning the policies and programs of the company and the processes, procedures and methods of operation. Information on needs periodic of procurement of services of laundries industrial. Information on use and maintenance of equipment, furniture, utensils and materials. Stands, such as instructions, orders, memoranda, circulars, reports, reports, guides, operation manuals, manuals of operation and maintenance of equipment and machinery for cleaning, washing, ironing and sewing, forms, datasheets, and standard forms. Information about suppliers. Information about decoration of establishments. Information about accessibility.



UNIT 3 COMPETITION: MANAGE THE ACCOMMODATION level AREA DEPARTMENTS: 3 code: UC0265_3 realizations professionals and completion criteria: RP 1: propose the design and planning of viable specific targets for the Department or area of responsibility, to follow the strategic planning of the establishment of accommodation.

CR 1.1 the planning strategic of the company or entity is analyzes through the information direct and express available, identifying the needs that affect to its area of performance.

CR 1.2 specific objectives for the unit's responsibility are proposed to his hierarchical superior, in accordance with the procedure laid down.

CR 1.3 performance options are identified by selecting the most suitable for the achievement of the objectives, taking into account the availability of resources, the mode and the category of the establishment.

1.4 CR plans and actions to achieve the specific objectives are formulated, quantifying its degree of enforcement and in accordance with the strategic planning of the company.

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

CR 2.1 organizational structure type is determined, adapting it to the established planning and the resources available.

CR 2.2 them functions and tasks, the relations internal, them relations interdepartmental and them related with others agents external to the organization is established, depending on the structure organizational and of them objectives specific of the Department.

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

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

3 RP: Prepare the budget of the Department or area of responsibility, making the budgetary control.

CR 3.1 the economic forecasts for the next financial year are established on the basis of the general planning of the company or entity and analyzing the historical data of the Department or area of responsibility.

CR 3.2 budgets for investment, exploitation and Treasury items are made, with specific and technical applications of suitable budgeting depending on the type of establishment.

CR 3.3 full budget is presented to the hierarchical superior for their integration in the global budget of the company or entity, whereas the observations formulated to make the necessary modifications.

CR 3.4 budgetary control is carried out, checking the degree of compliance with the specific objectives for the Department.

CR 3.5 the calculations necessary to detect possible deviations concerning them objectives economic is performed, proposing them possible measures corrective.

CR 3.6 budgetary control reports are made, transmitting its result to people and relevant departments.

4 RP: Direct dependent of the Department or staff of their responsibility, by involving them in the objectives and encouraging it to have a high capacity of response to the needs of customers and develop their professionalism.

CR 4.1 strategic objectives and the Department-specific explains dependent human team, so engage in them and be integrated in the relevant working group.

CR 4.2 the responsibilities and roles for each job are determined, giving the authority needed for its fulfillment.

CR 4.3 instructions and personnel for the execution of its functions are transmitted clearly, ensuring your perfect understanding.

CR 4.4 integration into the dependent personnel unit is carried out actively, guaranteeing to perform tasks effectively and efficiently in the future.

CR 4.5 the needs of training and evaluation, as well as the possibilities of dependent staff motivation 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 needs of staff training.

CR 4.7 meetings with staff are set and direct, formalizing the relevant reports.

CR 4.8 the motivation of the staff of the Department is promoted by valuing the initiative, effort, creativity, team work and its role in the transmission of the image of the entity.

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

5 RP: Manage within its scope of responsibility the quality system adopted in the area of accommodation to contribute to the achievement of the objectives of the company and culture.

CR 5.1 standards of quality, procedures and work instructions are designed on the basis of culture and quality system adopted by the company.

CR 5.2 the culture of quality in the Department is diffused among the staff in charge, instructing him in the system and quality tools that supports it and encouraging their participation in continuous improvement.

CR 5.3 them procedures for the collection and analysis of information on it quality external and them surveys of satisfaction, or methods equivalent, is designed in collaboration of the upper hierarchical or Department responsible, facilitating and encouraging the participation of them customers.

CR 5.4 measuring the indicators and internal quality control is carried out, analyzing the available data, reporting to his superior and to other departments or external companies involved.

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



Professional context: means of production: computer equipment and specific software. Internet. Furniture and basic office equipment. Telematic networks.



Products and results: proposal and planning of objectives and specific plans for the area of its responsibility. Organizational structure of the area and defined functions. Process of integration of the dependent personnel. Designed evaluation, training and motivation of the dependent personnel actions. Budget of the unit made. Written reports on budgetary control. Implementation of the system and the culture of quality adopted by the company.



Used or generated information: Strategic Plan of the company. Economic and administrative information of the company. Information about the economic, material and human resources available. Registry staff. Company Manual. Administrative procedure manuals. Budgeting forms. Quality plan adopted by the entity. Provisions legal and administrative of forced compliance. Manual and standards internal of the company or entity.



MODULE TRAINING 1: ORGANIZATION and ATTENTION to THE CUSTOMER IN FLOORS level: 3 code: MF1067_3 associated to the UC: define and organize them processes of the Department of flats and pay attention to the customer duration: 120 hours capabilities and criteria of evaluation:




C1: compare them models more characteristic of organization of the services assigned to the Department of floors, justifying them more appropriate to certain types and modalities of establishments of accommodation.

CE1.1 relate models characteristic of organization of the provision of services assigned to the Department of floors with different types and modes of accommodation facilities.

CE1.2 justify the choice of processes of the Department of flats that are adequate to achieve greater efficiency in the provision of services, depending on available media assumptions and methods of accommodation.

CE1.3 in a so-called practical of distribution of equipment, machines and furniture characteristic of the Department of floors, for a settlement determined by its typology and mode:-identify them elements materials needed and more appropriate.

-Perform graphics where is represented the best distribution in plant of the material elements according to different types and characteristics of accommodation facilities.

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

C2: Define periodic work plans for the Department's story, adapted to different types of accommodation and situations.

CE2.1 list the factors that determine the needs that should be covered by the Department, depending on the type of establishment and clientele.

CE2.2 handling equipment and specific software for the Organization of the provision of the services of the Department of floors.

CE2.3 in a so-called practical of elaboration of plans of work for the Department of floors of an establishment of accommodation previously defined:-estimate needs of resources human and materials for the good operation of the Department of floors.

-Define a projection of the objectives of productivity of the Department in the short or medium term, from the resources estimated in the so-called.

-Adjust and prioritize them tasks object of realization by the personal available to give response to the planning of the day, week or month and taking in has permissions, holiday, low and other circumstances.

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

C3: Applying systems of external sourcing, maintenance, replacement and allocations of lingerie control, materials, equipment and furniture allowing to evaluate their level of achievement.

CE3.1 classify utensils, equipment, products, materials and most common pieces of lingerie in an establishment of accommodation, depending on its type.

CE3.2 compare them methods more used to identify needs of provisioning and sources of supply, make requests of buy and develop processes of reception and control of materials and attention to customers.

CE3.3 justify criteria of storage depending on so-called spaces available and types of products, describing the procedures of control of inputs and outputs of warehouse more used in establishments of accommodation.

CE3.4 explain the procedures of maintenance, replacement and control of staffing and rotation of stocks in the establishment.

CE3.5 in a practical simulation of replenishment and control of equipment:-determine the minimum stock of materials and cleaning products and the minimum use and reservation of clothes.

-Develop proposals for replacement stating quantities, specifications and estimates of costs to achieve an optimal level of stock.

-Drawing up inventories and present them according to the criteria established in the so-called.

-Register and evaluate stocks using the usual methods.

CE3.6 argue the need of intervene in the processes of provisioning and distribution of materials with a high sense of the responsibility and honesty personal.

C4: explain the function of maintenance of establishments of accommodation and the relations and competencies that in this matter has the charge / to of the Department of floors.

CE4.1 explain the structure basic of a plan general of maintenance for installations own of an accommodation.

CE4.2 describe the objectives and functions of the Department of maintenance of a lodging establishment.

CE4.3 describe the procedures of communication and coordination that in maintaining established between the departments of maintenance, apartments and reception.

CE4.4 in a practical simulation relating to competences assigned to the housekeeper/e in terms of maintenance:-check the facilities that must be a housekeeper/e.

-Fill the control documents.

-Carry out the processes of communication and coordination established with other departments involved.

-Prepare reports for monitoring and evaluation of results.

C5: Describe security service of accommodation establishments, the organizational structure and the contingencies of security elements and safety measures applicable.

CE5.1 describe the purpose and function of the security in a housing service.

CE5.2 identify the major contingencies that may occur in the field of security, related to the applicable safety measures.

CE5.3 identify safety equipment and its utilities.

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

CE5.5 in a practical simulation of organizational structures of different types of hosting:-identify the elements of the security system applicable to each organizational structure.

-Assign them features specific of security in the organisation of each establishment.

CE5.6 identify and develop standards for the safety of customers and their belongings, adequate to the establishment.

CE5.7 interpret and apply basic standards of safety and hygiene in the work of the flats area.

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

C6: Applied techniques and communication skills and attention to customer's common use in accommodation facilities.

CE6.1 define the factors that determine the different types of customers.

CE6.2 interpret policy depending on the type of customers.

CE6.3 distinguish forms of customer service, according to whether:-direct contact to face-to-face communication.

-Contact no direct via phone, email and others.

CE6.4 relate the use of communication techniques with different situations that may arise in an accommodation facility.

CE6.5 identify the stages and the key factors for customer satisfaction, describing common communication techniques and procedures.

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

CE6.7 argued the need to assist potential customers with courtesy and elegance, trying to satisfy their habits and tastes, resolving their complaints with kindness and discretion, and promoting the good image of the entity providing the service.

CE6.8 justify the importance of acting quickly and accurately in all the processes of creation and rendering of services, from the point of view of the perception of quality by customers.

C7: Application protocol standards used in different types of events being held in accommodation facilities.

CE7.1 explain the concept of Protocol, its origin and type.

CE7.2 list the most common applications of protocol standards in establishments of accommodation, such as dress, tag, rules of courtesy and others, depending on the type of event that is going to develop.

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

CE7.4 in a practical simulation of customer care:-adopt an attitude in keeping with the situation.

-Use different forms of greeting.

-Apply the style of communication depending on the given course.

-Use rules of courtesy, both face-to-face and distance.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.3; C2 regarding CE2.3; C3 on CE3.5; C4 on CE4.4; C5 regarding CE5.5; C6 CE6.6, CE6.7 and CE6.8; C7 with respect to CE7.4.

Other skills: be responsible for the work developed and the fulfilment of the objectives of the Department of floors.

Proposed challenging objectives involving a level of performance and efficiency higher than the achieved previously.

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

Treat the customer with courtesy, respect and discretion.

Demonstrate interest and concern by satisfactorily meet the needs of customers.

Communicate effectively with the right people at any given time, respecting the channels established in the organization.



Contents: 1. Organization of the provision of services of the Department of floors




Characteristic of organization of the service delivery models: description and comparison. Organization of the physical spaces of the areas of floors: rooms of clients, common areas and service areas.

Proposal of location and distribution in plant of furniture.

Typical floors Department processes: description, design and choice.

Methods of work: planning, improvement of production, measurement of productive activity, timing.

Estimate of human and material resource needs.

Preparation of schedules and shift work: estimation and allocation of time, organization and distribution of tasks.

Determination of control standards: troubleshooting, forgotten objects, rooms, materials and products, and other aspects.



2 provisioning, control and inventory of stocks in the flats feature floors Department staffing analysis Department.

Methods used to identify needs of provisioning: sources of supply, purchase requisitions, reception and control processes.

Search and selection of suppliers.

Flow of materials raw, clothing and lingerie.

Systems and storage, internal distribution, maintenance and restocking processes: analysis and application.

Elaboration of inventory and control of inventory.



3. the maintenance of the facilities, furniture and equipment in the flats the establishment of accommodation and maintenance department.

The building: facade, terraces, floors, ceilings, walls, woodwork, glassware, emergency exits, other.

Types of maintenance: interdepartmental or contracting with outside companies.

Systems maintenance: preventive, corrective and mixed.

Installations: fire protection, of heating, air-conditioning and hot water, elevation, electrical installations and other apparatus.

Maintenance Department: objectives, functions, and relations with the flats area.



4 security management in security service accommodation facilities: facilities and equipment.

Identification and description of the procedures and instruments for the prevention of risks.

Management of procedures for emergency action: security and emergency plans.

Values ethics in cases of accident: the safety of customers and their belongings.

Standards of safety and hygiene in the work of the area of flats: interpretation and application.

First aid techniques.



5. Protocol on customer accommodation facilities.

Types of customers in the service.

Standards of performance depending on types of customers and cultural differences.

Communication with the client.

Welcome and customer objects.

Conflict situations during the stay of the client and application of techniques for the treatment of different types of complaints, claims and requests of information.

Forgotten objects and their treatment.

Concept of Protocol: origin, classes, utility and social uses.

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

Analysis and application of common protocol techniques and personal presentation: regulatory standards, precedence, treatments, techniques of placement of participants in presidencies and acts, flags, other.

The Protocol at banquets and in the table.

Common applications of Protocol in different events that take place in the accommodation establishments.



Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.



Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the definition and organization of the processes of flats and pay attention to the customer, which will be using one of the following forms:-academic education of level 2 (Spanish framework for higher education qualifications), engineering, technical architecture, diploma or other upper level related to the professional field - a minimum of 3 years professional experience in the field of skills related to this training module.

2. accredited educational competition in accordance with it to establish the competent administrations.



TRAINING MODULE 2: CONTROL PROCESSES AT FLOOR level: 3 code: MF1068_3 associated with UC: monitor processes of the Department of flats duration: 180 hours capabilities and evaluation criteria: C1: characterize, develop and use equipment, machines and tools that make up the basic equipment of the Department of floors, according to their applications and optimum performance.

CE1.1 explain the types, performance, application, management, cleaning and maintenance of use of different types of equipment, machinery, tools and utensils of common use in the area of floors.

CE1.2 put together equipment, machines and tools in common use in the area of flats and verify its operation.

CE1.3 perform demonstrations of use of different types of equipment, machinery, tools and utensils of common use in the area of apartments.

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

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

CE1.6 identify the material and personal damage and risks resulting from an incorrect use of machinery, equipment and tools.

CE1.7 argued the importance of maintaining and caring for facilities and equipment, and take maximum advantage of products used in the process, avoiding costs and unnecessary wear.

C2: Describe and control processes of cleaning and tuning of rooms and public areas, participating in its development.

CE2.1 identify systems and methods of cleaning and treatment of different surfaces.

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

CE2.3 describe complete cleaning and start-up processes of rooms, public areas and common areas in different types of accommodation establishments, characterizing them by their operations, equipment, tools and material, according to the established level of quality.

CE2.4 in a practical course of process of cleaning and tuning of room control and taking into account the search for a settlement previously defined in terms of modality and capacity optimization:-choose most suitable cleaning processes on the basis of the so-called, justifying the materials, products, equipment and utensils to be used in each case.

-Establish a circuit of the room, calculating working time and knowing and discussing the strategic points in the cleaning.

-List the details of host most common depending on the type of establishment specified in the so-called.

-Perform cleaning and start-up to a room.

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

CE2.5 apply the techniques and treatments of cleaning, maintenance and conservation of decorative elements and furniture.

CE2.6 argued the commitment to maintain and take care of the facilities and equipment, and take maximum advantage of products used in the process, avoiding costs and unnecessary wear.

C3: Choose and perform decorative items based on different furnishings and finishes according to different environments, architectural styles, corporate image and types of accommodation facility.

CE3.1 characterize most significant architectural styles, types of furnishings, finishes and decorative elements used in accommodation facilities.

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

CE3.3 identify the basic rules of composition and combination of the furniture based on criteria of comfort, profitability and functionality.

CE3.4 in a practical course of decoration of a part of the previously determined responsibility area:-establish the most appropriate and basic decorative elements have been included or modified in a certain area of the establishment, taking into account criteria of aesthetic architectural, decorative trends, seasonality, corporate image of the company and specified budget.

-Justify the distribution of the furniture according to ergonomic 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 its maintenance.


-Justify the lighting and the combination of most appropriate colors for the case raised.

CE3.5 argued the importance of maintaining and caring for facilities and equipment, and take maximum advantage of products used in the process, avoiding costs and unnecessary wear.

C4: Describe and control processes of washing, ironing and arrangement of clothing characteristic of the story Department, participating in its development.

CE4.1 identify criteria and methods of classification of clothes for washing and ironing.

CE4.2 Select procedures of washed, drained, dried, ironing and presentation right of different types of clothing object of treatment.

CE4.3 describe them technical of stitched hand and to machine and them media and materials necessary for the arrangement of clothes in establishments of accommodation and for the making of garments simple as peaks of kitchen, napkins, aprons or cloths.

CE4.4 describe mechanisms of control that guarantee the service of laundry and linen.

CE4.5 in a simulated situation of washing, ironing and arrangement of clothes:-develop processes of sorting, washing, ironing and presentation of clothing for customers and use in accommodation.

-Develop processes of arrangement of use in accommodation and customers, and clothes clothing simple, such as peaks of kitchen, cloths, aprons and napkins.

-Provide instructions to so-called dependent staff.

-Control intermediate and final results, by applying control mechanisms.

CE4.6 argue the importance of keep and care for them facilities and them equipment, and get the maximum advantage to them products used in the process, avoiding costs and wear unnecessary.

Skills whose acquisition should be completed in an environment real of work: C2 regarding CE2.4; C3 on CE3.4; C4 on CE4.5.

Other capabilities: demonstrate autonomy in the resolution of contingencies related to the control of the processes in the story Department.

Act swiftly in problematic situations.

Show resistance to the stress, stability of mind and control of impulses.

Demonstrate flexibility to understand changes.

Use of time and effort in expanding knowledge and information for use in the control of the processes in the story Department.

Demonstrate responsibility to them successes, mistakes and failures.



Contents: 1. machinery and equipment of apartments classification and description according to features, functions, and applications Department.

Location and distribution.

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



2. processes of cleaning and put punto of the areas belonging to the scope of the Department of floors it stage manager of flats in entities hotel and not hotel.

Specific safety and hygienic-sanitary conditions which must comply with the premises, facilities, furniture, equipment and own Department material.

Analysis and evaluation of the systems, processes and methods of cleaning of equipment and furniture and of treatment of surfaces: applications of them equipment and materials Basic.

Transmission of orders, execution and control of results procedures.

Formalisation of programs of cleaning of local, facilities, furniture and equipment themselves of the Department.

Analysis of the types of water depending on its applications and measures corrective that is should use in each case.

Analysis and evaluation of products of cleaning: yields, use, risk.

Application of standards, techniques and methods of security, hygiene, cleaning and maintenance in the use of local, installations, furniture, equipment and materials own of the Department of floors, areas public, laundry and lingerie.



3. processes of washing, ironing and arrangement of clothes in the Department of flats management and control daily of the production.

Control of consumption of supplies: profitability of the Department of laundry, documents of control.

The laundry industry: local, facilities and machinery.

Techniques of washing and drainage: description, implementation and control.

The water. Products chemical. Temperature. Types of dirt. Procedures for low and discards. Preventive maintenance routines.

Features, finishes and fabrics behaviors.

Customers clothes: classification and treatment of garments and accessories.

Classification of clothes for washing and ironing.

Processes of drying and ironing of clothes: description, implementation and control.

Presentation of clothes.

The sewing. Arrangements of clothes and simple clothing: description, implementation and control.

Sewing machine: types, systems and applications.



4. outsourced processes of laundry and linen identification of the kilos of clothes that are going to outsource.

Identification of different fabrics and materials.

Study of the temporalizaciones of the company and replacement of material.

Search for suppliers.

Evaluation of the costs and control the quality, safety and hygiene.



5 decor and atmosphere of the rooms and public areas of the establishment identification of styles and architectural features of the furnishings of apartments and public areas. Classification, description and basic measures of furniture according to characteristics, functions, applications, type and category of accommodation.

Location and distribution of furniture.

Resources and types of decoration.

Background music.

Lighting systems.

Coverings, carpets and curtains: classification, characterization according to type, category and formula of accommodation.

Decorative techniques: classification, description and application.

Fruity and floral decoration: analysis of techniques and applications.



Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.



Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the monitoring of the processes of flats, which will be by the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. competition teaching accredited in accordance with that established the administrations competent.



MODULE TRAINING 3: MANAGEMENT OF DEPARTMENTS OF THE AREA OF ACCOMMODATION level: 3 code: MF0265_3 associated to the UC: manage departments of the area of accommodation duration: 120 hours capabilities and criteria of evaluation: C1: analyse the function and the process of planning business and define plans that are appropriate for areas and departments of accommodation.

CE1.1 justify the importance of the planning in the process of administration of companies or entities.

CE1.2 differentiate the main types of plans business.

CE1.3 describe the phases and steps logical of a process of planning as approach rational to set goals, take decisions and select media.

CE1.4 identify those elements basic to establish a process of address by objectives.

CE1.5 in a practical simulation of definition of plans appropriate to the area of responsibility of a previously defined accommodation facility:-formulating objectives for an area of accommodation determined in the framework of hypothetical plans of company or entity.

-Select them options of action more suitable for the achievement of the objectives proposed.

-Raise them programs that is derived from such options, determining them means human and materials needed.

CE1.6 argue the importance of the review periodic of them plans depending on the application of the systems of control characteristic of each type of accommodation.

C2: analyze the management and control budget in the frame of the areas of accommodation of establishments tourist and not tourist, identify costs and develop budgets economic that allow establish programs of action.

CE2.1 identify those types of costs business and compare structures of costs of different types of areas of accommodation.

CE2.2 calculate unit costs and margins with regard to the prices of various services of accommodation.

CE2.3 justify the management budget as subfeature business linked to them of planning and control.

CE2.4 differentiate them types of budgets more used in the activities of accommodation, expressing them objectives of each one of them and describe the structure and them split that make up such budgets.

CE2.5 identify the variables that is must have in has in the preparation of budgets.

CE2.6 in a so-called practical of management budget and starting from ones alleged objectives economic of product, of costs direct and indirect and of volume of business for periods of time established:-develop budgets economic for establish programs of action in the frame of them periods set.


-Determine the costs of the various resources.

-Calculate the stalemate of exploitation and productivity levels.

CE2.7 in a so-called practical of management and control budget characterized by them forecasts budget corresponding and of the results real obtained:-calculate the deviations.

-To analyze the causes of its appearance and the effects produced.

-Propose solutions alternatives, establishing methods of monitoring and control budget.

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

C3: analyze structures organizational and functional own of different types of accommodation and its environment of relations internal and external, justifying structures organizational and type of relationship appropriate to each type of establishment.

CE3.1 classify and characterize the different formulas of accommodation depending on:-capacity.

-Category of the establishment.

-Services rendered.

-Type and location of the establishment.

-European, national and regional regulations.

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

CE3.3 compare them structures and relations departmental more features of them different types of accommodation tourist and not tourist, identifying the objectives of each department or area and the consequent distribution of functions.

CE3.4 describe circuits, information types, and internal and external documents generated in the framework of structures and different types of tourist and non-tourist accommodations-interdepartmental relations.

CE3.5 describe the external relationships of the tourist and non-tourist accommodation with other companies, and the relations of such settlements housing areas with other areas.

CE3.6 from organizational and functional structures of tourist and non-tourist accommodation:-assess the Organization, critically judging the organisational solutions adopted.

-Propose solutions and alternative structures and interdepartmental relations characterized, flowcharts justifying changes according to a more effective organization.

CE3.7 describe the most characteristic accommodation area jobs, characterizing them by the professional competence, expressed in terms of skills and achievements to the levels required in the workplace.

CE3.8 in a practical course of analysis of organizational and functional structures of different types of accommodation previously determined:-define the limits of responsibility, functions and tasks of each component of the teams from the area of accommodation.

-Estimate the most significant professional activities working times.

C4: Analyzing the methods for the definition of jobs and personnel selection suitable for areas and accommodation departments, compare them critically.

CE4.1 critically compare the main methods for the definition of jobs for workers semi-skilled and skilled in the area of accommodation.

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

C5: Analyze the managerial function of integration of personnel as a tool for the proper adaptation of the dependent personnel the professional requirements that are derived from the organizational structure and of each post in the area of its responsibility.

CE5.1 justify the purpose of the function of integration as complementary of the function of organization.

CE5.2 compare different actual accommodation area operations manuals, identifying common points and differences, and providing reasoned way complementation or improvement alternatives.

CE5.3 in a practical simulation of personal integration of several members of the team:-explain an alleged manual of reception of the establishment.

-Assign employees new assumptions, and according to the posts to cover, a period of adaptation to them.

-Write and explain operations and most significant processes that each new employee must develop and the criteria permitting to assess the professional performance and results.

-Give a brief information on the establishment, his organization and its corporate image, using audiovisual material.

-Apply techniques for intragroup communication between alleged members old and new Department, simulating delegations of authority, encouraging personal initiative and creativity as a motivation and demanding responsibilities.

CE5.4 compare various training programs related to the jobs that depend on the person in charge of the area, identifying commonalities and differences, and providing reasoned way complementation or improvement alternatives.

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

CE6.1 identify processes and situations usual of communication and negotiation in the framework of the establishments of accommodation.

CE6.2 explain the logical of the processes of taking of decisions.

CE6.3 justify the figure of the management and of the leader in an organization.

CE6.4 describe the technical of address and dynamization of teams and meetings of work applicable to the establishments of accommodation.

CE6.5 justify the processes of motivation of the staff attached to the area of accommodation.

CE6.6 in a so-called practical of relations hierarchical between members of establishments of accommodation:-use effectively them technical of communication suitable to receive and issue instructions e information, exchange ideas or opinions, assign tasks and coordinate plans of work.

-Intervene in them alleged conflicts originated through the negotiation and the achievement of the participation of all them members of the group in the detection of the origin of the problem, avoiding judgments of value and solving the conflict, focusing is in those aspects that is can modify.

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

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

-Directing teams, integrating and coordinating the needs of the group in the framework of predetermined objectives, policies, or guidelines.

-Direct, encourage and participate in working meetings, boosting them, actively collaborating or getting the cooperation of the participants, and acting in accordance with the purposes of the meeting.

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

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

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

CE7.3 propose the implementation of a quality system, interpreting and applying the relevant quality standards, setting objectives, identifying key factors and barriers, and defining the programme for its implementation in relation to the actions that need to be addressed and their deadlines.

CE7.4 identify and rating them dimensions and attributes of quality of the service of reception and floors, and design and define them services of them respective departments, determining and developing the necessary specifications of quality and standards of quality of the service, standards, procedures and instructions of work between others.

CE7.5 establish e interpret indicators of the quality own of the area of accommodation, and develop questionnaires simple that allow measure the level of satisfaction of the customers with regard to them same.

CE7.6 apply tools Basic for the determination and analysis of the causes of the non-quality in the services own.

CE7.7 manage the documentation and information itself of the system of quality implanted, determining them records necessary and the procedure applicable.

CE7.8 argued the necessary personal participation in the implementation of the quality management as a factor that facilitates the achievement of better results and a greater satisfaction of users of services.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.5; C2 CE2.6 and CE2.7; C3 on CE3.8.

Other capabilities: sharing information with the team.

Show friendliness, kindness and conciliatory and sensitive attitude toward others.

Communicate effectively with the right people at any given time, respecting the channels established in the organization.

Convey information with clarity, orderly, structured and accurately 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 departments in the area of accommodation.



Contents: 1. business planning in companies and organizations of accommodation planning in the process of administration of an entity dedicated to the accommodation.

Main types of plans: objectives, strategies and policies.

Phases of the planning process.


Systems of review periodical of the planning in an entity.

Distinguishing features of the entities of the sector in the planning process.

Applicable regulations.

Typology and classification of these entities.

Basic patterns of organization.



2. definition of posts of work, selection, training and address of personal in departments of the area of accommodation main methods for the definition of posts of work in an organization.

Main methods for the selection of skilled workers in an entity.

Distinguishing features in the definition of jobs and of recruitment for them.

The HR planning: schedules, seasons, continuing education, other.

The integration of the personnel function.

Techniques of communication and of motivation adapted to the integration of personal in those institutions.

The direction and the leadership in those organizations.

Communication in work organizations.

Negotiation in the workplace.

Problem solving and decision making.

Revitalization of equipment and work meetings.

Evaluation, training and motivation in the workplace.



3. the control budget in areas of accommodation concepts basic: main items of the heritage, structure of it has of results, types and calculation of costs, the point dead and ratios of productivity, others.

Justification of the management budget.

Concept and types of budgets.

Classification of the budget: the budget base or master.

Preparation of budgets.

The control budget.



4. management of the quality of the accommodation facilities concept of quality in products and services and changes in quality.

Systems and quality standards.

The management of the quality overall.

Implementation of a quality system process.

Design of the products and services and their standards of quality.

The quality management and continuous improvement plans.

The evaluation of customer satisfaction.

Procedures for the treatment of complaints and suggestions.

Management documentary of the system of quality.

Evaluation of the quality system.



5. specific software applications for the management of areas of accommodation types and comparison of information management applications.

Office programs for treatment of information, data, spreadsheets and databases.

Programs to measure and standard offer in the market.

Application of comprehensive programmes for the management of the accommodation areas.



Parameters of context of it training: spaces and facilities: them spaces e facilities will give response, in form of classroom, classroom workshop, workshop of practices, laboratory or space singular, to them needs training, in accordance with the context professional established in the unit of competition associated, taking in has the normative applicable of the sector productive, prevention of risks, health labor, accessibility universal and protection environmental.



Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the management of departments in the area of accommodation, which will be using one of the following ways:-academic training of level 2 (Spanish higher education qualifications framework) engineering, technical architecture, diploma or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.