Activity "Identify the professional and training profile of the students of a hospitality

school" (Topic 2. Section 1.2.2)

A restaurant chain in Madrid created its hospitality training school three years ago in which it
has been training, in addition to its workers, other participants not assigned to the company.
Now they want to begin providing Professional Certificate training, specifically "Basic
Restaurant and Bar Operations (HOTR0208_1)" in their facilities.

Identify the professional and training profile of the recipients of the training of this
Certificate, with their characteristics and needs.

In the link:
https://sede.sepe.gob.es/es/portaltrabaja/resources/pdf/especialidades/HOTR0208.pdf , we
can find in section II PROFESSIONAL PROFILE OF THE PROFESSIONALITY CERTIFICATE the
professional profile of the two units of competence that make up the professional certificate:
UC0257_1: Assist in food and beverage service.
UC0258_1: Carry out basic supply operations, and prepare and present simple drinks and fast
foods.
Professional profile summary:

• Carry out cleaning operations, respecting the hygienic-sanitary standards and the
instructions received, for the restaurant's equipment, supplies and tableware.

• Collaborate in the assembly of tables, support elements, decoration and setting of the
consumption area, based on the establishment's rules and instructions received.

• Collaborate in the food and beverage service in accordance with instructions received and
perform said service autonomously in certain restaurant formulas.
• Perform post-service operations in accordance with instructions received.
• Reception, distribution and storage of merchandise, for subsequent use, in accordance with
quality criteria and predetermined instructions.

• Carry out the internal supply of goods and utensils, for later use in the preparation and
presentation of simple drinks and fast foods, depending on the needs of the service.

• Prepare, present and serve simple drinks according to the type of service, the definition of
the product or the basic rules of its preparation.

• Prepare and present fast foods in accordance with the definition of the product and the
basic rules of its preparation.

Josep Pagès Abel 1