CATERING OPERATOR — ADDRESS SERVICES IN ROOM 1 (YEAR) (Q1676664): Difference between revisions
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(Created claim: summary (P836): HIS CATERING OPERATOR (ADDRESS SERVICES AND CAFETERIA SERVICES), AT AN EXECUTIVE LEVEL, TOOK THE FLOOR IN THE CATERING PROCESS WITH AUTONOMY AND RESPONSIBILITY, LIMITED IN SCOPE, IN ACCORDANCE WITH THE PROCEDURES AND METHODS OF HIS BUSINESS. THE DEFINITION OF THE APPLICATION/USE OF BASIC METHODS, TOOLS AND INFORMATION IN THIS ZONE ALLOWS IT TO CARRY OUT ON THE BASIS OF RICHA AND ON THE INSTRUCTIONS OF THE CHEFS, IN COMPLIANCE WITH THE HEALTH AND...) |
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Revision as of 16:41, 7 June 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | CATERING OPERATOR — ADDRESS SERVICES IN ROOM 1 (YEAR) |
Project in Italy financed by DG Regio |
Statements
39,390.0 Euro
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78,780.0 Euro
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50.0 percent
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26 January 2017
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21 December 2017
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21 December 2017
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UNIVERSITA' DEI SAPORI SOC. CONS. A R.L
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43°6'43.06"N, 12°23'20.44"E
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L¿ OPERATORE DELLA RISTORAZIONE (INDIRIZZO SERVIZI DI SALA E BAR) 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, ATTIVITà RELATIVE ALLA PREPARAZIONE DEI PASTI CON COMPETENZE NELLA SCELTA, PREPARAZIONE, CONSERVAZIONE E STOCCAGGIO DI MATERIE PRIME E SEMILAVORATI, NELLA REALIZZAZIONE DI PREPARAZIONI GASTRONOMICHE. E¿ IN GRADO INOLTRE DI SEGUIRE TUTTE LE FASI DEL SERVIZIO ALLA CLIENTELA IN SALA E AL BAR, ALL¿INTERNO DI ALBERGHI, RISTORANTI E ALTRE STRUTTURE RICETTIVE. DURATA 1.000 ORE (Italian)
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HIS CATERING OPERATOR (ADDRESS SERVICES AND CAFETERIA SERVICES), AT AN EXECUTIVE LEVEL, TOOK THE FLOOR IN THE CATERING PROCESS WITH AUTONOMY AND RESPONSIBILITY, LIMITED IN SCOPE, IN ACCORDANCE WITH THE PROCEDURES AND METHODS OF HIS BUSINESS. THE DEFINITION OF THE APPLICATION/USE OF BASIC METHODS, TOOLS AND INFORMATION IN THIS ZONE ALLOWS IT TO CARRY OUT ON THE BASIS OF RICHA AND ON THE INSTRUCTIONS OF THE CHEFS, IN COMPLIANCE WITH THE HEALTH AND HYGIENE RULES, WORK ON THE PREPARATION OF MEALS WITH A COMPETENCE IN THE SELECTION, PREPARATION, CONSERVATION AND STORAGE OF RAW AND SEMI-FINISHED MATERIALS, AND THE PRODUCTION OF GASTRONOMIC PREPARATIONS. YOU WILL ALSO BE ABLE TO FOLLOW ALL PHASES OF THE SERVICE IN THE ROOM AND IN THE BAR, HOTELS, RESTAURANTS AND OTHER ACCOMMODATION ESTABLISHMENTS. DURATION: 1.000 HOURS (English)
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Identifiers
I97B16001510006
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