CATERING OPERATOR — MEAL PREPARATION ADDRESS 1° YEAR (Q4048578): Difference between revisions
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(Changed label, description and/or aliases in en: Setting new description) |
(Changed label, description and/or aliases in en, and other parts: Adding English translations) |
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CATERING OPERATOR — MEAL PREPARATION ADDRESS 1° YEAR | |||||||||||||||
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THE RESTAURANT OPERATOR (ADDRESS OF MEALS PREPARATION) INTERVENES, AT THE EXECUTIVE LEVEL, IN THE CATERING PROCESS WITH AUTONOMY AND RESPONSIBILITIES LIMITED TO CIò THAT PROVIDE FOR THE PROCEDURES AND METHODS OF ITS OPERATION. THE QUALIFICATION IN THE APPLICATION/USE OF BASIC METHODOLOGIES, TOOLS AND INFORMATION ALLOW HIM TO CARRY OUT ON THE BASIS OF PRESCRIPTIONS AND ON THE INSTRUCTIONS OF THE CHEF, AS WELL AS IN COMPLIANCE WITH HYGIENIC AND SAFETY STANDARDS, ACTIVITIES RELATED TO THE PREPARATION OF MEALS WITH COMPETENCE IN THE CHOICE, PREPARATION, STORAGE AND STORAGE OF RAW AND SEMI-FINISHED MATERIALS, IN THE REALISATION OF GASTRONOMIC PREPARATIONS; IT ALSO HAS SKILLS FOR THE PROVISION OF BASIC SERVICES IN THE ROOM-BAR AND RECEPTION DEPARTMENTS. (English) | |||||||||||||||
| Property / summary: THE RESTAURANT OPERATOR (ADDRESS OF MEALS PREPARATION) INTERVENES, AT THE EXECUTIVE LEVEL, IN THE CATERING PROCESS WITH AUTONOMY AND RESPONSIBILITIES LIMITED TO CIò THAT PROVIDE FOR THE PROCEDURES AND METHODS OF ITS OPERATION. THE QUALIFICATION IN THE APPLICATION/USE OF BASIC METHODOLOGIES, TOOLS AND INFORMATION ALLOW HIM TO CARRY OUT ON THE BASIS OF PRESCRIPTIONS AND ON THE INSTRUCTIONS OF THE CHEF, AS WELL AS IN COMPLIANCE WITH HYGIENIC AND SAFETY STANDARDS, ACTIVITIES RELATED TO THE PREPARATION OF MEALS WITH COMPETENCE IN THE CHOICE, PREPARATION, STORAGE AND STORAGE OF RAW AND SEMI-FINISHED MATERIALS, IN THE REALISATION OF GASTRONOMIC PREPARATIONS; IT ALSO HAS SKILLS FOR THE PROVISION OF BASIC SERVICES IN THE ROOM-BAR AND RECEPTION DEPARTMENTS. (English) / rank | |||||||||||||||
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| Property / summary: THE RESTAURANT OPERATOR (ADDRESS OF MEALS PREPARATION) INTERVENES, AT THE EXECUTIVE LEVEL, IN THE CATERING PROCESS WITH AUTONOMY AND RESPONSIBILITIES LIMITED TO CIò THAT PROVIDE FOR THE PROCEDURES AND METHODS OF ITS OPERATION. THE QUALIFICATION IN THE APPLICATION/USE OF BASIC METHODOLOGIES, TOOLS AND INFORMATION ALLOW HIM TO CARRY OUT ON THE BASIS OF PRESCRIPTIONS AND ON THE INSTRUCTIONS OF THE CHEF, AS WELL AS IN COMPLIANCE WITH HYGIENIC AND SAFETY STANDARDS, ACTIVITIES RELATED TO THE PREPARATION OF MEALS WITH COMPETENCE IN THE CHOICE, PREPARATION, STORAGE AND STORAGE OF RAW AND SEMI-FINISHED MATERIALS, IN THE REALISATION OF GASTRONOMIC PREPARATIONS; IT ALSO HAS SKILLS FOR THE PROVISION OF BASIC SERVICES IN THE ROOM-BAR AND RECEPTION DEPARTMENTS. (English) / qualifier | |||||||||||||||
point in time: 26 January 2022
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Revision as of 16:37, 26 January 2022
Project Q4048578 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | CATERING OPERATOR — MEAL PREPARATION ADDRESS 1° YEAR |
Project Q4048578 in Italy |
Statements
40,260.0 Euro
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80,520.0 Euro
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50.0 percent
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UNIVERSITÃ DEI SAPORI SOC. CONS A R.L.
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L¿OPERATORE/TRICE DELLA RISTORAZIONE (INDIRIZZO PREPARAZIONE PASTI) INTERVIENE, A LIVELLO ESECUTIVO, NEL PROCESSO DELLA RISTORAZIONE CON AUTONOMIA E RESPONSABILITà LIMITATE A CIò CHE PREVEDONO LE PROCEDURE E LE METODICHE DELLA SUA OPERATIVITà . LA QUALIFICAZIONE NELL¿APPLICAZIONE/UTILIZZO DI METODOLOGIE DI BASE, DI STRUMENTI E DI INFORMAZIONI GLI CONSENTONO DI SVOLGERE SULLA BASE DI RICETTARI E SU INDICAZIONI DELLO CHEF, NONCHé NEL RISPETTO DELLE NORME IGIENICO SANITARIE E DI SICUREZZA, ATTIVITà RELATIVE ALLA PREPARAZIONE DEI PASTI CON COMPETENZE NELLA SCELTA, PREPARAZIONE, CONSERVAZIONE E STOCCAGGIO DI MATERIE PRIME E SEMILAVORATI, NELLA REALIZZAZIONE DI PREPARAZIONI GASTRONOMICHE; POSSIEDE INOLTRE COMPETENZE PER L¿EROGAZIONE DI SERVIZI BASE NEI REPARTI SALA-BAR E RICEVIMENTO. (Italian)
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THE RESTAURANT OPERATOR (ADDRESS OF MEALS PREPARATION) INTERVENES, AT THE EXECUTIVE LEVEL, IN THE CATERING PROCESS WITH AUTONOMY AND RESPONSIBILITIES LIMITED TO CIò THAT PROVIDE FOR THE PROCEDURES AND METHODS OF ITS OPERATION. THE QUALIFICATION IN THE APPLICATION/USE OF BASIC METHODOLOGIES, TOOLS AND INFORMATION ALLOW HIM TO CARRY OUT ON THE BASIS OF PRESCRIPTIONS AND ON THE INSTRUCTIONS OF THE CHEF, AS WELL AS IN COMPLIANCE WITH HYGIENIC AND SAFETY STANDARDS, ACTIVITIES RELATED TO THE PREPARATION OF MEALS WITH COMPETENCE IN THE CHOICE, PREPARATION, STORAGE AND STORAGE OF RAW AND SEMI-FINISHED MATERIALS, IN THE REALISATION OF GASTRONOMIC PREPARATIONS; IT ALSO HAS SKILLS FOR THE PROVISION OF BASIC SERVICES IN THE ROOM-BAR AND RECEPTION DEPARTMENTS. (English)
26 January 2022
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PERUGIA
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