1.62. VOCATIONAL FRAMEWORK PLAN the 34 811 03 WAITER ...€¦ · 1.62. VOCATIONAL FRAMEWORK PLAN...
Transcript of 1.62. VOCATIONAL FRAMEWORK PLAN the 34 811 03 WAITER ...€¦ · 1.62. VOCATIONAL FRAMEWORK PLAN...
1.62.
VOCATIONAL FRAMEWORK PLAN
the
34 811 03
WAITER
CERTIFICATE
I. Legal background of VET
The Framework for Vocational Training
- CXC 2011 on National Public Education. law,
- CLXXXVII of 2011 on Vocational Training law,
as well as
- Decree 150/2012 on the National Training Register and the procedure for the amendment of the National Training Register (VII. 6) K ormányrendelet,
- Government Decree 217/2012 on Professional Qualification Modules for State-Recognized Qualifications (VIII. 9.) Government Decree,
- Decree 27/2012 of 34 811 03 on Professional and Examination Requirements for Waiter Qualifications ( VIII. 27.) NGM Decree
made.
II. Basic information on vocational qualification
Vocational qualification reference number: 34 811 03
Name of professional qualification: Waiter
A professional group number and titles : 18. Catering
Number and description of the sector classification : XXVII. catering industry
Number of VET courses in VET: 3
Proportion of theoretical training time: 30%
Practical training time rate: 70%
In the case of two-year courses, 160 hours after the first year of vocational training
III. Conditions for access to vocational training
Pre- primary education : basic education
or lack of pre-school education
Input competencies: the course can be undertaken No. 3 in the vocational and examination requirements of rent regulation Annex the 18 Hospitality -
hiking and possession of the competences defined professional group
Professional background: -
Recommended Practice: -
Medical fitness requirements: Required
Career requirements: -
ARC. Conditions for the organization of vocational training
Personal conditions
In vocational theoretical and practical training, the CXC of 2011 on national public education. and CLXXXVII of 2011 on Vocational Training Lawyers with a
qualification in accordance with the provisions of the Act of Law No.
In addition, the following subjects may be employed by a specialist with the following qualifications :
Subject Qualification / Skills
- -
Material conditions
The professional conduct of training necessary tool s and equipment list s the professional and examination requirements ( SZVK included), which further details
are as follows: no
Recommendation for additional tools and equipment needed for vocational training:
none ,
V.Vocational qualification lesson plan for full-time education
In the case of vocational training, weekly and annual professional hours:
year
weekly hours
without a
free band
number of
hours per
year
without a
free band
weekly hours
free track
number of
hours per
year
free track
Grade 9 14.5 hours /
week
522 hours /
year
17 hours /
week
612 hours /
year
National
Assembly
140 140
Grade 10 23 hours /
week
828 hours /
year
25 hours /
week
900 hours /
year
National
Assembly
140 140
Grade 11 23 hours /
week
736 hours /
year
25.5 hours /
week
816 hours /
year
Altogether: 2366 hours 2608 hours
year
weekly
hours
without a
free band
number of
hours per
year
without a
free band
weekly hours
free track
number of
hours per
year
free track
Grade 1 31.5 hours /
week
1134 hours /
year
35 hours /
week
1260 hours /
year
National
Assembly.
160 hours 160 hours
Grade 2 31.5 hours /
week
1008 hours /
year
35 hours /
week
1120 hours /
year
Altogether: 2302 hours 2540 hours
1
Table 1
The number of subjects assigned to professional requirement modules per week by grade
Professional
Requirement
Modules subjects
Vocational training with general education Vocational training without general education
1/9. year 2/10. year 3/11. year Grade 1 Grade 2
theoretical
weekly
hours
practical
weekly
hours
National
Assembly
theoretical
weekly
hours
practical
weekly
hours
National
Assembly
theoretical
weekly
hours
g Practical
classes
per week
theoretical
weekly
hours
practical
weekly
hours
National
Assembly
theoretical
weekly
hours
practical
weekly
hours
11500-12
Health and
Safety at
Work
Health and
safety at
work 0.5
0.5
11499-12
Employment
II.
Employment
II. 0.5 0.5
11497-12
Employment
I.
Employment
I. 2 2
10045-12 management
Hospitality
management 1 0.5 0.5 1 1
Professional
calculations 1 1 0.5 1 1.5
10044-12 Food,
consumer
protection
General food
knowledge,
consumer
protection
1 1
Groups of
foodstuffs 1 1 1 1 2
10046-12 Professional
foreign
language
Professional
foreign
language 1 1 2 1
10047-12 Basics of
Serving
Basics of
Serving 4 3
Serving
Basics
Practice 5 4 , 5
10074-12 Serving
Serving 2 1 3
Serving
practice 3
Serving
factory
practice 17.5 17.5 17.5 17.5
All hours 9.5 5 5.5 17.5 5.5 17.5 9.5 22 11 20.5
All hours 14.5 140 23 140 23 31.5 160 31.5
Professional content of the framework curriculum - CLXXXVII of 2011 on Vocational Training Pursuant to Article 8 (5) of Act IV of 1998 on the Law of the Republic
of Hungary, it covers at least 90% of the number of compulsory theoretical and practical lessons for full-time students.
The professional content of the rest of the time frame (free band) should be laid down in the vocational training program of the VET school.
The proportion of theory / practice defined in the professional and examination requirements for a vocational qualification must be fulfilled throughout the training
period.
Table 2
The number of subjects and topics assigned to the professional requirement modules by grade
Professional
Requirement Module Subjects / topics
Vocational training with general education Vocational training without general
education
hours
Altogether
hours
Altogether 1/9. year 2/10. year 3/11. year Grade 1
Grade 2
e Eng National
Assembly e Eng
National
Assembly e Eng e Eng
National
Assembly e Eng
11500-12 Health and safety at
work
Health and safety at work 18
18 18
18
Basic safety at work 4 4 4 4
Creating jobs 4 4 4 4
Personal conditions of employment 2 2 2 2
Safety of work equipment 2 2 2 2
Work environment effects 2 2 2 2
Knowledge of labor law 4 4 4 4
11499-12 Employment
II.
Employment II. 16 16 16 16
Basic knowledge of labor law 4 4 4 4
Establishment of employment 4 4 4 4
job Search 4 4 4 4
Unemployment 4 4 4 4
11497-12 Employment I.
Employment I. 64 64 64 64
Grammar 1 10 10 10 10
Grammar organization 10 10 10 10
Language skills development 24 24 24 24
Employee vocabulary 20 20 20 20
10045-12 management
Hospitality management 36 18 16 70 36 32 68
Behavioral culture, communication. 8 8 8 8
Elements of farming, the market. 8 8 8 8
The concept of hospitality, its main
activities. 10 10 10 10
Stores and business types. Material, personal conditions, labor
knowledge. 10 10 10 10
Types of entrepreneurship in
hospitality. Tax knowledge. 10 10 10 10
Marketing in hospitality. 8 8 8 8
Management in hospitality. 16 16 14 14
Professional calculations 36 36 16 88 36 48 84
ratio 14 14 14 14
Nutrition, weight and loss
calculations 12 12 12 12
Headcount and payroll
management 10 10 10 10
Priced 20 20 18 18
Profitability 16 16 14 14
inventory Management 10 10 10 10
accountability 6 6 6 6
10044-12 Food, consumer
protection
General food knowledge,
consumer protection 36
36 36
36
Conservation of food ingredients
and nutritional value 20 20 20 20
Conditions for establishing a
catering business 8 8 8 8
Requirements for access to
catering activities 4 4 4 4
consumer protection 4 4 4 4
Groups of foodstuffs 36 36 32 104 36 64 100
Food of plant origin 36 36 36 36
Food of animal origin 36 36 32 32
Sweeteners and confectionery,
caffeine-containing pleasure
goods 4 4 4 4
Spices, flavorings, flavorings and
texture enhancers 4 4 4 4
Drinks 24 24 24 24
10046-12 Professional foreign
language
Professional foreign language 36 36 72 72 32 104
Professional terms 20 6 26 30 6 36
Professional technologies 10 15 25 25 15 40
Professional situations 6 15 21 18 11 29
10047-12 Basics of Serving
Basics of Serving 144
144 108
108
Hygiene, HACCP,
occupational safety 10 10 6 6
Communication, behavioral
culture 12 12 9 9
Machines and equipment for
catering and sales 14 14 9 9
asset skills 36 36 24 24
Sales Knowledge 1. 36 36 30 30
Food and drink knowledge 1. 36 36 30 30
Serving Basics Practice 180 180 162 162
Room and equipment
knowledge 10 10 9 9
use Tools 20 20 20 20
Sales Basics 50 50 40 40
Beverage-serving 30 30 30 30
Different ways of serving 1. 70 70 63 63
10074-12 Serving
Serving 72 32 104 96 96
Food and Beverage
Knowledge 2. 36 36 36 36
Sales Knowledge 2. 36 36 36 36
Menu design, diet compilation 16 16 12 12
Event management, hotel sales 8 8 6 6
Accounting for sales,
supporting documents. Sales
IT systems 8 8 6 6
Serving practice 96 96
Different ways of serving 2. 48 48
Special restaurant work 30 30
Management, business
documentation in practice 18 18
Serving factory practice 630 560 1190 630 560 1190
Things to do before opening 144 126 270 144 126 270
Different ways of serving 1. 144 126 270 144 126 270
Different ways of serving 2. 144 126 270 144 126 270
Special restaurant work 144 126 270 144 126 270
Management, business
documentation in practice 54 56 110 54 56 110
Altogether: 342 180 140
198 630 140
176 560 2086 342 792 160
352 656 2142
Altogether: 522 828 736 2366 1134 1008 2302
Theoretical number of hours / ratio 716 / 30.26% 694 / 30.15%
Practical hours / ratio 1650 / 69.74% 1608 / 69.85% Legend: e / theory, practice / practice / related professional practice
The professional requirements modules highlighted in the table with gold and yellow background represent the industry common content.
CLXXXVII of 2011 on Vocational Training In accordance with Article 8 (5) of Law No 6/1997, at least 90% of the number of compulsory theoretical and practical
lessons for full-time students defined in the table shall be distributed in the table.
The proportion of theory / practice defined in the professional and examination requirements for a vocational qualification must be fulfilled throughout the training
period.
The timeframe for each subject is binding and the number of lessons for each subject is a recommendation.
THE
11500-12
Health and safety at work
NAMES
professional requirement module
subjects and topics
Competencies to be developed for the training of subjects and subjects covered by the professional requirement module 11500-12 on occupational health and safety
11500-12 Health and safety at work
Health and safety at work
Basic safety
at work Creating
jobs
Personal
conditions
of
employment
Safety of work
equipment
Work
environment
effects
Knowledge
of labor law
TASKS
Awareness of the importance of health and safety at work x
Comply with and enforce workplace safety requirements x
Adheres to and adheres to the health and safety requirements
regarding the personal and organizational conditions of work x
Adheres to and adheres to workplace safety requirements related
to the material conditions of work x
In co-operation with the labor protection specialist, the labor
safety representative participates in the performance of labor
safety tasks x x x x x
WORKING KNOWLEDGE
Health and safety at work is a value x
Adverse consequences of accidents at work and occupational
diseases x x
Concept and regulation of occupational safety x x
Basic rules for job creation x
General personal and organizational conditions of work x
Work tools in the workplace x
Workplace safety duties x
OSH professionals and tasks k in the workplace x
Occupational safety and health advocacy x
PROFESSIONAL SKILLS
Managing sources of information x x x
Safety color and shape marks x
Understanding professional text you read x x x x x x
PERSONAL SKILLS
Responsibility x x x
Regulatory compliance x x
Ability decisions x
SOCIAL COMPETENCES
Feedback skills x x
maneuverability x x
Management skills x x
METHODOLOGY COMPETENCES
Organizing ability x x x
Caution, precaution x x
situation awareness x x x
1. Occupational Health and Safety 18 hours / 18 hours *
9-13. training organized in grade. and 14th grade
1.1. The purpose of teaching the subject
General preparation of the learner for safe and healthy work, and acquisition of competences necessary for safe employee behavior.
There is no pre-study requirement.
1.2. Related general knowledge, professional content
-
1.3. topics
1.3.1. Basic safety at work 4 hours / 4 hours
Importance of health and safety at work
Historical Overview. Significance of occupational safety and health requirements for organized work, as well as the legal, organizational and
institutional requirements for its implementation. Interpretation of personal, material and organizational conditions for safe and healthy work.
Impact of the working environment and work on the health and physical integrity of the person performing the work
Their work l risks to the health and safety of Alok, the effects of working conditions, debits arising from working, working environment pathogens.
Importance and possibilities of prevention
Importance of provisions necessary to protect workers' health, ability to work and the humanization of working conditions in order to prevent accidents
at work and occupational diseases. The m Ű technical prevention, closed technology, the concept of safety equipment, personal protective equipment and
organizational measures, types and function.
Health and safety as a complex concept (health and safety at work)
Dangerous and harmful production factors
Concepts of labor protection, sources
Act XCIII of 1993 on occupational safety and health concepts definitions .
1.3.2. Workplace design 4 hours / 4 hours
General rules for job creation
General requirements for establishment, ways of effective protection, priorities.
Social facilities
Provision and suitability of changing rooms, rest rooms, bathrooms and toilets.
Traffic routes, escape routes, signs
Traffic routes, escape routes, floor of rooms, doors and gates, stairs, dangerous areas, accessible traffic, signs.
Basic tasks for fire prevention
Fire prevention, design, installation, operation, maintenance, repair and review. Fire extinguishers, fire-fighting equipment, fire-extinguishing appliances or
fire-extinguishing appliances. Fire alarms, reception, fire detection or fire control centers and remote monitoring.
Product liability, marketing criteria.
material Handling
Material handling at workplaces. Types of manual and mechanical material handling. Rules of manual handling, prevention of back injuries .
Storage
Types of goods, types of storage .
Workplace order and waste management
Signs, labels, safety color and shape symbols. Purpose and means of waste management, environmental protection.
1.3.3. Working conditions: 2 hours / 2 hours
Personal conditions of employment: legal employment, medical examination of suitability, prohibitions of employment, professional knowledge, knowledge
of labor protection .
Basic organizational conditions of work: prohibition of working alone, necessity of management. Rules for the provision of personal protective equipment.
1.3.4. Workplace safety 2 hours / 2 hours
Sets of work tools
Tools, appliances, machinery, equipment and concept definition .
Work Tools Documentation
Documentation requirements for the putting into service and putting into service of work equipment and the EC declaration of conformity for the work
equipment (as a product) as well as other documents attesting the conformity.
Hazard of work equipment, procedures
Principles of security, types of hazards, reliability, failure, safety. Security features and design requirements. Hazardous work equipment, putting -
up process.
Conditions of operation and use of work equipment
Be sure and conditionally active safety technology, const r role ukciós, operational and human factors. General operating requirements. To
use his elements, protect his design of equipment, safe m Ű against the operation she preservation, ergonomic requirements.
1.3.5. Working environment effects 2 hours / 2 hours
Sources of danger, hazards in the workplace (eg noise, vibration, hazardous substances and mixtures, stress) .
Physical, biological and chemical effects on workers, major sources of danger , methods of recognizing those sources and ways of controlling them.
Stress, the concept of work-related stress and the importance of protecting against it in the workplace.
Concept, assessment and management of risk
The purpose of risk identification, assessment and management is to ensure safe and secure working conditions and to prevent accidents at work and
occupational diseases. Importance of employee participation .
1.3.6. Labor law knowledge 4 hours / 4 hours
Rules of work safety, rights and obligations
The rights guaranteed by the Fundamental Law to working conditions which respect health, safety and dignity and to the maintenance of physical and
mental health. Act XCIII of 1993 on Safety at Work The basic rules of labor protection, the standard system of requirements and the main tasks of the actors
(state, employers, employees) are defined in the Act. Act XXV of 2000 on Chemical Safety and the areas of regulation of the Government, sectoral ministerial
regulations on further detailed requirements. The role of standards and local regulations of employers.
Workplace safety duties
Employers have a key role to play in ensuring safe and secure working conditions. Design, installation, operation. Duties of employees during work.
Tasks of occupational safety specialists in the workplace
Safety and health szaktevéken y duties to be performed within the framework of quality. Occupational health tasks .
Accidents and occupational diseases
Accidents and accidents at work , as well as the definition of occupational diseases. Tasks in case of an accident. The investigation , as a means of
prevention .
Workplace advocacy at work
Significance and opportunities of employee safety representation. Role, duties and rights of elected representatives.
1.4. Recommended location for training (recommendation)
classroom
1.5. Specific methods and forms of student activity that can be used during the course (recommendation)
1.5.1. Specific methods that can be used in the course (recommendation)
number Employee education
method name
Organizational framework for
student activity Applicable tools and equipment
individual group class
1.1 explanation x Specialized books, labor safety
legislation
1.2. discussion x Analysis of accidents at work and
occupational diseases
1.3. illustration x Educational films (eg NAPO)
1.4. homework x -
1.5. test x -
1.5.2. Types of student activity that can be used in the course (Recommendation)
Serial number Student activity form
Organizational framework for student
activity (differentiation modes)
Applicable tools and
equipment
Individual Group-
demolition Class- frame
First Information processing activities
1.1 . Processing of heard text with notes x -
Second Knowledge application activities,
tasks
2.1 . Text presentation with individual
preparation x x
Dangers of the rules of the
learned (or chosen)
profession
1.6. How to evaluate the subject
CXC of 2011 on National Public Education. (2) a) of the Act .
THE
11499-12
Employment II.
NAMES
professional requirement module
subjects and topics
The 11499-12 identification number, employment II. NAMES professional requirements developed during the teaching of subjects and topics related skills
module
11499-12 Employment II.
Employment II.
Basic knowledge of
labor law Establishment of
employment job Search Unemployment
TASKS
Establishes an employment relationship x x
Apply labor market techniques x
Mapping career opportunities x
Creates and runs a business x
Make a cover letter and a resume x
She does student work x
WORKING KNOWLEDGE
Employee Rights, Employee Responsibilities, Employee
Responsibility x x
Labor law bases, forms of employment x x
Special legal relationships (volunteering, student work) x x
Job search methods x
Setting up and running a business x
Labor organizations x
Documents required for employment x
Establishment of employment x
Tax, insurance, health and pension insurance relationships x x
Rights, obligations and opportunities of the unemployed (job
seeker) x x
Labor market characteristics (job fairs and career guidance) x x
PROFESSIONAL SKILLS
Understanding colloquial reading x x x x
Writing common language text x x x x
Elementary computer use x x x x
Managing sources of information x x x x
Common language skills x x x x
PERSONAL SKILLS
Self-development x x x x
organizing Skills x x
SOCIAL COMPETENCES
Interpersonal skills x x x
Sturdiness x x x x
METHODOLOGY COMPETENCES
Logical thinking x x x x
Collection of information x x x x
2. Employment II. subject 16 hours
2.1. The purpose of teaching the subject
General preparation of the learner on the methods and techniques of job search, as well as the acquisition of the basic knowledge necessary for employment and
self-employment.
2.2. Related general knowledge, professional content
-
2.3. topics
2.3.1. Basic knowledge of labor law 4 hours
Employee rights (employment, salary, expense compensation, modification of employment contract, leave), obligations (appearance, availability, work, rules
of conduct, cooperation, information), employee liability (liability for fault, retention liability, employee security ) .
Labor law bases: parties in the employment relationship, establishment of employment, modification of job, contract of employment, termination, termination,
termination payment, rest periods, leave.
Forms of employment: employment, agency, business, civil servant, public service.
Specialized employment relationships: Simplified employment: Types of employment: Typical forms of employment under the New Labor Code
(teleworking, employment contract work, temporary agency work, agricultural, tourist seasonal and casual work), self-employment, work, student work
within a school cooperative, volunteer work.
2.3.2. Establishment of employment 4 hours
Types of employment: types of employment contract, full-time and part-time, fixed and indefinite employment, minimum wage and guaranteed minimum
wage, rules of representation, rules of termination, probationary period.
Documents required for employment, documents to be issued by the employer upon termination of employment.
Taxation, insurance, health and pension insurance relationships of an employment relationship: employer's contribution obligations, employee's tax and
contribution obligations, types of health insurance (cash and in kind), pension and employment.
2.3.3. Job search 4 hours
Mapping career opportunities: self-knowledge, realistic goals, knowledge of local labor market, role of mobility, role of training, knowledge of employment
support.
Making a covering letter and CV: Importance of form and content criteria, curriculum vitae types: traditional, Europass, American style, whether in the
CV - mail address and choice of photo, cover letter structure.
Job search methods: newspaper advertisement, internet job search sites, importance of personal contacts, network of contacts, EURES (European Employment
Service for job search in European Union), job search with help of labor organization, application for company database, role of community portals.
Application of labor market techniques: Employment Information Advisor (FIT), Employment Information Points (FIP), National Career Guidance Portal
(NPP).
Job interview: preparation, appearance, performance in job interview, role of body language.
2.3.4. Unemployment 4 hours
Rights, Duties and Opportunities of the Unemployed (Jobseeker): Registration as a Jobseeker; the main criteria for the obligation to cooperate with the labor
organization; sanctions for breach of the duty to cooperate; suspension, deletion of records; services provided by an employment organization, in particular
job placement services.
Jobseeker's Benefits ('Passive Assets'): Jobseeker's Allowance and Pre-retirement Allowance. Reimbursement of travel expenses.
Employment replacement allowance.
Public employment: purpose of public employment, target group of public employment, main rules of public employment .
Labor Organization: Structure of the National Employment Organization (NFSZ), National Labor Office, Labor Center, branch office.
Support for jobseekers ('active tools'): support for self-employment, support for employment (training, wage support, mobility support).
Establishment and operation of enterprises: corporate forms of enterprise, sole proprietorship, agricultural primary producer, registration, operation, rules
of enterprise dissolution and dissolution.
Characteristics of the labor market, NFSZ services: career counseling, job and career counseling, job search counseling, job search club, psychological
counseling.
2.4. Recommended location for training (recommendation)
classroom
2.5. Specific methods and forms of student activity that can be used during the course (recommendation)
2.5.1. Specific methods that can be used in the course (recommendation)
number Employee education
method name
Organizational framework for
student activity Applicable tools and
equipment individual group class
1.1 explanation x -
1.2 . discussion x -
1.3 . debate x -
1.4 . illustration x -
1.5 . role play x -
1.6 . homework x -
2.5.2. Types of student activity that can be used in the course (Recommendation)
Serial
number Student activity form
Organizational framework for student
activity (differentiation modes)
Applicable
tools and
equipment
Individual Group-
demolition Class- frame
First Information processing activities
1.1. Self-processing of read text x -
1.2. Task-driven processing of read text x -
1.3. Processing of read text with notes x -
1.4. Processing of heard text with notes x -
1.5. Task-led processing of heard text x -
1.6. Self-organization of information x -
1.7. Task-driven organization of
information x -
Second Knowledge application activities,
tasks
2.1 . Create a description x -
2.2 . Answering written questions on
sentence level x -
2.3 . Solution of a test problem x -
2.6. How to evaluate the subject
CXC of 2011 on National Public Education. (2) a) of the Act .
THE
11497-12
Employment I.
NAMES
professional requirement module
subjects and topics
Subjects and Competencies to be Developed in the Training of Topics in the Professional Requirement Module 11497-12
11497-12 Employment I.
Employment I.
Grammar
Classification
I.
Grammar
Classification
II. Language
skills
development Employee
vocabulary
TASKS
On a foreign language:
introduces (personal and professional) x x x x
fills out a simple basic information form x x x x
carries out work in a foreign language professional management, cooperation x
WORKING KNOWLEDGE
On a foreign language:
common words and vocabulary commonly used in the direct profession x
job terms x
PROFESSIONAL SKILLS
Fill in simple forms in a foreign language x x
Understanding and responding to simple foreign language questions in
professional dialogue in simple sentences x x x x
PERSONAL SKILLS
Self-development, self-development x x
SOCIAL COMPETENCES
Language confidence x x x
Interpersonal skills x x
METHODOLOGY COMPETENCES
Collection of information x x
Analytical thinking x
3. Employment Course I 64 hours / 64 hours
3.1. The purpose of teaching the subject
The course is designed to enable students to introduce themselves in a foreign language, including personal and professional background. It is also easy to fill
out a form containing basic information. At the same time, the aim is for the learner to be able to carry out his / her work successfully under professional guidance
in a foreign language.
The goal is to have a basic grammar system of the most basic tenses, auxiliaries, and sentence editing procedures within the 64 lessons available. Then build on
this by developing associative memory development in the foreign language and inductive language learning skills through 4 basic everyday conversation
topics. Finally, based on this knowledge, develop the foreign language competence related to your profession.
3.2. Related general knowledge, professional content:
I degen languages
topics
3.3.1. Grammatical system e ing 1 to 10 hours / 10 hours
During the 10 hours of the student Review the 3 on the basic time span (present, past, future), tenses , and are exercised them to the connection with
employment not to cause trouble during the interview nor history, nor understanding of the future questions or answer them the reason for answering
in simple sentences . With the topic to learn the student will be capable of carrying out the employer the results related to be carried out or carried out the
task posed by the employer in a foreign language is simple, to be carried out work so far, and questions for future tasks et understand and correct tenses use
these simple even sentences will be able to react.
The goal of foreign language self-confidence will only be achieved through the correct and accurate use of basic tenses.
3.3.2. Grammar systemation 2 10 hours / 10 hours
Formulated Topic curriculum as grammar units - denial, the present tense conditional , and the auxiliary verbs (ability, possibility, necessity) - through
the use of the students will be able to e steam introduce ourselves aktabb as a foreign language both in professional and personal terms. You can use simple
sentences to formulate the answer to a foreign language question during a job interview using the 3 basic verbs provided by the auxiliary
verbs. By learning the basic rules of question and assumption , the student will be able to understand the questions being asked in a job interview or
possibly ask simple clarification questions at the job interview.
3.3.3. Language skills development 24 hours / 24 hours
/ Inductive language learning and foreign language associative memory development with phonetic skills development /
The 24-hour language skills develop t he block is designed to organize foreign students in language -related alapszókincshez knowledge. The inductive
language learning skills development and foreign language development associative memory 4 is realized through basic conversational topic areas. The
learner will be able to deduce the rules that determine the structure of a given foreign language by using inductive language learning. In order for the student
to see the language coherently and react in a foreign language, it is essential to develop this ability as consciously as possible. Closely related to this
is associative memory development in foreign languages, which is the ability to learn foreign language material: the ability to establish a connection between
stimuli (native words and expressions) and responses (target words and expressions). Both of these enhancements are accomplished through everyday
conversations.
Topics to learn:
- personal introduction
- the world of work
- daily activities, activity
- meals , accommodation
Phonetic decoding capability development is also implemented through this topic, during which the learner becomes acquainted with the most important
phonetic rules of the target language.
3.3.4. Employee vocabulary 20 hours / 20 hours
/ Learning the basics of working vocabulary /
20 hours of professional language development is only possible after completing the 44 hours of 3 Fundamentals. By the end of the topic, the student should
be able to present in simple sentences, with appropriate linguistic content coherence , specifically in a professional context. By mastering the subject matter
curriculum, you will be able to map job opportunities in the target country. Practice filling out a form with basic information. Learns that the technical
vocabulary , which makes it suitable to be informed of job opportunities and working conditions. You will learn frequently used terms directly related to
your profession as you learn the topic.
3.4. Recommended location for training (recommendation)
The hours are approx. 50% of it should be in a simple classroom, and the other half in a computer classroom, as most of the education takes place in a format supported by digital
curricula.
3.5. Specific methods and forms of student activity that can be used during the course (recommendation)
The curriculum is approx. half of them are digital content, so both methods and student activities are special.
3.5.1. Specific methods that can be used in the course (recommendation)
number Employee education
m method name
Organizational framework for
student activity Applicable tools and
equipment individual group class
1.1 explanation x -
1.3. discussion x -
1.5. illustration x -
1.7. cooperative learning x -
1.8. role play x -
1.9. homework x -
1:10. digital task solution x -
3.5.2. Types of student activity that can be used in the course (Recommendation)
Row - numbers Student activity form
Organizational framework for student
activity (differentiation modes) Applicable
tools and
equipment Individual
Group- demolition
Class- frame
First Information processing activities
1.1. Self-processing of read text x -
1.2. Task-driven processing of read text x -
1.3. Processing of heard text with notes x -
1.4. Task-led processing of heard text x x -
1.5 . Task-driven organization of information x -
Second Knowledge application activities, tasks
2.1. Compose x -
2.2. Answering written questions on sentence level x -
Third Complex information
3.1. Analyzing experiences x -
4th Among group work forms
4.1. Task-led small group word processing x -
4.2 . Group practice x -
3.6. How to evaluate the subject
CXC of 2011 on National Public Education. (2) a) of the Act .
THE
10045-12 identification number
management
NAMES
professional requirement module
subjects and topics
The 10045-12 number identification, management NAMES professional requirements developed during the teaching of subjects and topics related skills
module
10045-12 management
Hospitality management Professional calculations
Behavioral
culture,
communicatio
n.
Element
s of
farming,
the
market.
The
concept of
hospitalit
y, its main
activities.
Stores and
business
types. Material
and
personal
conditions, labor
knowledg
e.
Types of
entrepreneurshi
p in
hospitality. Tax
knowledge.
Marketing
in
hospitalit
y.
Managemen
t in
hospitality.
rati
o
Nutrition,
weight
and loss
calculation
s
Headcount
and payroll
managemen
t
Price
d Profitabilit
y inventory
Managemen
t
accountabilit
y
TASKS
Apply the
context of
farming x x
It assesses
supply and
demand in the
store
x x
You make a
selection,
make a price
list
x x
It monitors
inventory x x x
Checks daily
stock and
purchases
from
warehouse
x x x
Performs
professional
documentatio
n of receipt
and storage of
goods
x x
You create an
order x
Receives
goods x
Performs
inventory
work x x x
Issues
certificates x x x x
You stand and
account for
your daily
income
x x x x
Issues a
receipt, cash
payment /
transfer bill
x x x
Leads the
attendance list x x
Prepares and
modifies the
work schedule x x
It charges
food, drink,
confectionery,
goods
x
It prepares a
material
proportion, a
calculation
x x x
Performs loss
calculations x x
Performs farm
calculations x x x x x x x x
Calculates the
nutrient and
energy
content of
foods
x
Calculates the
weight of the
goods x
It monitors the
development
of operating
x x
profit and
expenses
It
distinguishes
between
catering
business
opportunities
and their
conditions
x
It uses
marketing
elements of
your business
type
x x x
Performs sales
promotion
activities x x x
Apply
business
communicatio
n tools
x x x
WORKING KNOWLEDGE
The process
and elements
of
management
x
Market
players in
farming x
Grouping of
markets x
Market factors
and their
relationships x
Market
competition x
Basic units of
farming x
The essence
and
characteristics
of businesses
x
Management
and
administration x
Commodity
Requirements
Plan,
Commodity
Cover,
Purchase
Forms
x x
Warehouse
management
and control x x
Rules and
process of
receipt of
goods
x x
Expense x x
Measurement
of material
consumption x
Forms,
significance
and principles
of menu
design
x
General
conditions of
catering
business
x x x
Material and
personal
conditions of
the catering
activity
x
Relationship between employer and employee:
employment contract, working time schedule, salary x x
Certificates of business management x
Elements, context and results of farming x x
Economic calculations of hospitality x x x x x x x
Profitability indicators x
Headcount and payroll indicators x x
Inventory management indicators x x x
Priced x x
Basic Marketing x
Marketing activities and advertising in hospitality x
Sales promotion tools x
Behavioral culture, communication x x
Written forms of business x x
Hospitality business lines and business types x
PROFESSIONAL SKILLS
Understanding professional text you read x x x x x x x x x x x x x x
Professional language writing skills x x x x x x x x x x x x x x
Understand professional language heard text x x x x x x x x x x x x x x
Professional language skills x x x x x x x
Elementary calculation skills x x x x x x x
PERSONAL SKILLS
self-sufficiency x x x x x x x x x x x x x x
Diligence, work hard x x x x x x x x x x x x x x
SOCIAL COMPETENCES
Public Clarity x x x x x x x x x x x x x x
METHOD COMPETENCES
Planning ability x x x x x x x x x x x x x x
Organizing ability x x x x x x x x x x x x x x
Transparency x x x x x x x x x x x x x
4. Hospitality Management Course 70 Hours / 68 Hours * * Three grades of general education / two grades of general education without general education .
4.1. The purpose of teaching the subject
Understand the basic concepts of the economy, its organizational framework and the forms of economic activity. Acquire knowledge of establishing and
terminating employment. Learn about the most common forms of business in hospitality . Define labor management tasks specific to hospitality. Learning the
basics of taxation. Getting to know the main activities and business areas of hospitality. Mastering communication and marketing elements in hospitality.
4.2. Related general knowledge, professional content
The curriculum of the subject is related to the areas of measurement modules, material management and supply assembly of the professional modules, using
general communication, mathematical and societal knowledge acquired in general subjects.
4.3. topics
4.3.1. Culture behavior, communication 8 or a / 8 hours
Concept, process, elements, forms, channels, modes of communication (verbal, non-verbal)
Human Types, Personality Types (Sanguine, Choleric, Melancholic, Phlegmatic )
Verbal communication (contact: greeting, greeting, introduction, presentation, contact: conversation, introduction, closing: greeting )
Written communication (business / official letter, CV, business card…)
Role, advantages and disadvantages of modern communication channels, rules of use (e-mail, fax, SMS, MMS, answering machine…)
4.3.2. Elements of farming, the market is 8 hours / 8 hours
Basic concepts of farming
The cycle of farming, the production-reproduction cycle, the relations of farming (need, demand, production, distribution, exchange , cash as a means of
payment - brief overview of its development, consumption)
Grouping of needs (importance, quantity, quality )
Definition and breakdown of national economy (branch, sector, sub-sector, sub-sector, sectors)
Market concept, types (goods, services, money, capital, labor)
Historical market overview (pure market economy, planned economy, mixed market economy)
Market factors and their relationship (demand - supply - price)
Market competition (conditions), current market situation
4.3.3. The concept of hospitality, its main activities are 10 hours / 10 hours
Concept of hospitality
The place and role of hospitality in the national economy
The task of hospitality
Importance of hospitality (economic, cultural, social, political)
Main and secondary hospitality activities :
Purchasing (commodity groups, commodity order / purchase types specific to hospitality: shipping contract, cash and carry, commodity order factors: current
stock, stock, security stock, prices, promotions, season, booked reservations, shipping conditions, working capital, payment terms, HACCP certification,
cooling chain) . Contracting, ordering of goods .
Warehousing (criteria for receipt of goods: quantity, quality, value, invoice, delivery note, means of receipt of goods eg scales, types of warehouses: dry goods,
ground goods, meat, fish, eggs, specialized storage, FIFO principle, rules for establishing .
Production (rules of purchase, purchase form, purchase criteria: current stock, expected turnover, specialized preparation: vegetables, meat, fish, eggs,
production premises: types of kitchens) .
Sales (assortment communication tools: menu, drink list, price list…, price information, order process, cold-keeping, sales systems: serving, serving, self-
service) .
Service (service concept, typical hospitality services) .
By-products (washing: white, black, waste: hazardous waste ) .
4.3.4. Stores and business types. Material and personal conditions, labor knowledge 10 hours / 10 hours
Hospitality businesses, shops (activity of production plants, concept of factory-shop network) .
Shops (hot food restaurants, confectioneries, drink shops, music clubs…) .
Characteristics of business types (location, design, equipment, selection, capacity, customer base, prices, services) .
Material conditions of hospitality (premises, equipment of factory, shop, production and sales) .
Personnel conditions of hospitality (production, sales, service) and labor knowledge .
Relationship between employer and employee (concept, content and characteristics of employment contract) . Rights and Duties of Employees and Employers.
Purpose and content of job description.
The purpose and main content of the Labor Code and the Collective Agreement.
Purpose and content of labor and headcount management (number of employees, average number of employees, turnover, productivity, average salary) .
Working time arrangements (same time, split, master, flexible) .
Forms of pay (minimum wages, basic wages, commissions, bonuses, hourly wages, fringe benefits) .
Working hours, vacation documents.
4.3.5. Types of entrepreneurship in hospitality.
Tax knowledge 10 hours / 10 hours
Basic Units and Concepts of Farming (State, Business Organizations, Household)
Forms and types of business (sole proprietorship and joint venture, KKT, BT, KFT, RT)
Characteristics of Types of Hospitality Business Types (Individual, BT, KFT Foundation, Terms of Establishment, Documents, Members, Liability of Members,
Members' Rights, Business Property, Termination Methods, Internal and External Control , NAV)
The concept of tax, its subject, its subject, principles and functions of taxation
Grouping of taxes, characteristics of the main types of taxes (personal income tax, excise tax, dividend tax, income tax, local taxes, VAT)
4.3.6. Marketing in Hospitality 8 Hours / 8 Hours
The concept of marketing, its formation and stages of development .
The mark etingtevékenység sub-processes ( market segmentation and market characteristics of the groups in the market modes and their characteristics,
ESEARCH today rketing-mix elements and features, implementation and control )
Tools of marketing communications: advertising (mission, aims , forms, concept, advertising messages, ar concept and eklámeszköz groups, ar eklámhordozó
concept and groups, advertising tools and reklámhor in-store employees in the hospitality industry and non-store Dozo)
S zel yes sales (concept, features), public relations reason (concept, tasks, types), sales promotion (concept, tools), other market influencing tools
4.3.7. Management in hospitality 16 hours / 14 hours
Types of documents, characteristics of strictly calculated documents.
Management concept, economic event and certification .
Identifying, completing , applying and knowing the contents of forms (cash payment account, receipt, money order account, purchase ticket, stand-by, meal
vouchers, customer book ) .
Inventory management in the hospitality industry : inventory management concepts (opening inventory, inventory growth, inventory reduction, outside
sales, inventory reduction, closing stock average stock, rotation speed) documents of s types of filling (delivery note, invoice, Receipt and expenditure
documents, tapping tickets , scrapping arc ) .
Inventory: receipt of goods, receipts, inventory, methods of inventory (accountant, striker, transferor-transferee, valuator), knowledge of documents,
completion (inventory, inventory), stand.
4.4. Recommended location for training (recommendation)
Tan room
4.5. Specific methods and forms of student activity that can be used during the course (recommendation)
4.5.1. Specific methods that can be used in the course (recommendation)
number Employee education
m method name
Organizational framework for
student activity Applicable tools and
equipment ( breakdown
of point 6 of the SZVK ) individual group class
1.1 . explanation x -
1.2. narrative x -
1.3. lecture x -
1.4. discussion x -
1.5. debate -
1.6. illustration x -
1.7 . cooperative learning x -
1.8 . homework x -
1.9 . other -
4.5.2. Types of student activity that can be used in the course (Recommendation)
Row - numbers Student activity form
Organizational framework for student
activity (differentiation modes) Applicable tools and
equipment ( breakdown of point 6 of
the SZVK ) Individual
Group- demolition
Class- frame
First Information processing activities
1.1. Self-processing of read text x -
1.2. Task-driven processing of read text x -
1.3. Processing of read text with notes x -
1.4. Processing of heard text with notes x -
1.5. Task-led processing of heard text x -
1.6. Self-organization of information x -
1.7. Task-driven organization of information x -
Second Knowledge application activities, tasks
2.1. Preparation of written analyzes x -
2.2. Create a description x -
2.3. Answering written questions on sentence level x -
2.4. Solution of a test problem x -
2.5. Text presentation with individual preparation x -
2.6. Subsequent oral presentation of experiences x -
2.7. Oral presentation of experiences on the spot x -
3 . Complex information
3 . First Subsequent oral report x -
4 . Among group work forms
4 .1. Task-led small group word processing x -
4.6. How to evaluate the subject
CXC of 2011 on National Public Education. (2) a) of the Act.
5. Professional Calculations Course 88 Hours / 84 Hours * * Three grades of general education / two grades of general education without general education
5.1. The purpose of teaching the subject
The sheet seed statistics, pricing, Joven knowledge, application of knowledge analitic calculation. Pricing and analyzing the composition of products and
services. Hospitality business revenues, expenses, costs, results of the analysis. Mastering the calculations needed to create the optimal set . Planning, analyzing
revenue, result, expense with the help of indicators, ratios. Getting to know the optimal headcount and payroll management, and applying the indicators.
5.2. Related general knowledge, professional content
The curriculum of the subject utilizes the mathematical basics acquired in general knowledge , it is built on the conceptual system of the subject of Catering and
it is related to the topics of General Food Knowledge and Consumer Protection.
5.3. topics
5.3.1. Ratios 14 hours / 14 hours
Percentage calculation, rounding rules
Statistical representation modes (pie chart, bar chart, time series ...)
S statistical tables
Distribution ratio
Base and Chain Ratio
Dynamic ratio
Plan task and plan completion ratio
5.3.2. Nutrition, weight and loss calculation 12 hours / 12 hours
Unit conversions
Basic concepts (gross weight, tare weight, net weight)
Energy and nutrition table
Material Ratio Calculation
weight Calculation
Loss and weight gain calculation
5.3.3. Headcount and payroll management 10 hours / 10 hours
Calculation of average number
Calculation of wages and salaries with public charges
Calculation of productivity
Calculation of average wages
Wage level, wage level with public charges
5.3.4. Pricing is 20 hours / 18 hours
Pricing aspects
Pricing, characteristics, structure of goods and services (gross and net prices, VAT, purchase price, margin, profit margin)
VAT calculation
Pricing, pricing
Discount and surcharge calculation
Price and revenue analysis (margin level, material utilization level, profit margin)
5.3.5. Profitability 16 hours / 14 hours
The concept of cost , its types and their breakdown (by sex, by income, by eligibility)
Cost Management, Cost Analysis (Cost Level)
The concept of profit (profit, loss, null balance / break-even point)
The result-detecting and threads, creating profitability table, the calculation of tax and before tax
Analyzing the result (result level)
5.3.6. Inventory management 10 hours / 10 hours
Methods of calculating average stock, their application (arithmetic average, weighted average, chronological average)
Application of the balance sheet
Apply Inventory Management Metrics (Rotation Speed in Days and Revolutions)
5.3.7. Settlement 6 hours / 6 hours
Inventory shortage, interpretation of surplus
Interpretation of normalized deficit, standby loss
Warehouse Accounting
Accountability of production
Accounting for sales
5.4. Recommended location for training (recommendation)
Tan room
5.5. Specific methods and forms of student activity that can be used during the course (recommendation)
5.5.1. Specific teaching methods to be used in the course (recommendation)
number Employee education
m method name
Organizational framework for
student activity Applicable tools and
equipment ( breakdown
of point 6 of the SZVK ) individual group class
1.1 . explanation x -
1.2 . discussion x -
1.3 . illustration x -
1.4 . cooperative learning x -
1.5 . homework x -
5.5.2. Types of student activity that can be used in the course (Recommendation)
Row - numbers Student activity form Organizational framework for student activity
(differentiation modes) Applicable tools and equipment ( breakdown
of point 6 of the SZVK )
Individual Group-
demolition Class- frame
First Information processing activities
1.1 . Self-organization of information x -
1.2 . Task-driven organization of information x -
Second Knowledge application activities, tasks
2.1. Preparation of written analyzes x -
2.2 . Solution of a test problem x -
5.6. How to evaluate the subject
CXC of 2011 on National Public Education. (2) a) of the Act.
THE
10044-12 identification number
Food, consumer protection
NAMES
professional requirement module
subjects and topics
The 10044 - Food and consumer protection requirements NAMES professional identification number 12, developed in the course of teaching subjects and topics
related skills module
10044-12 Food, consumer protection
General food knowledge, consumer protection Groups of foodstuffs
Conservation
of food
ingredients
and
nutritional
value
Conditions
for
establishing
a catering
business
Requirements
for access to
catering
activities
consumer
protection
Food
of
animal
origin
Food
of
plant
origin
Sweeteners
and
confectionery,
caffeine-
containing
pleasure
goods
Spices,
flavorings,
flavorings,
and
texture
enhancers
Drinks
TASKS
Apply the results of modern nutrition science x x x
Apply the features of a modern lifestyle x x x
Apply the results of food research x x x
Apply dietary rules x x x
Complies with and enforces HACCP regulations x x x x x
Observes and enforces hygiene regulations x x x x x
Store food according to regulations x x x x x x x x
Examines and / or controls raw materials x x x x x x
Checks shelf-life and quality-shelf life and quality
of goods x x x x x
Apply the sampling rules as required x
Comply and enforce environmental regulations x x x x x
Comply with consumer protection regulations x
Maintains a high level of personal hygiene during
food distribution x x
WORKING KNOWLEDGE
T áplálkozástudományi Basics x
Preserving the nutritional value of foods x
Characteristics of microorganisms x
Preservation of foodstuffs x
Mill products, bakery products, pasta x
Natural sweeteners, artificial sweeteners x
fats x x
Milk, dairy products x
Egg x
Meat, meat products, poultry, fish and cold-
blooded, wild x
Vegetables, fruits x
Confectionery, caffeine-containing foods x
Alcoholic beverages, non-alcoholic beverages x
Spices, flavorings, additives, comfort ingredients x
Food testing x
Basic principles of the HACCP food safety system x
Personal hygiene x x
Requirements for purchase, receipt, storage,
preparation of raw materials x
Identify critical points in hospitality product
design, storage, transportation, service x
Catering workshop, kitchen, showroom hygiene,
control of critical points x x
Environmental standards for catering activities x
Domestic and EU consumer protection rules x
PROFESSIONAL SKILLS
Understanding professional text you read x x x x x x x x x
Understand professional language heard text x x x x x x x x x
Professional language skills x x x x x x x x x
PERSONAL SKILLS
Accuracy x x x x x x x x
Responsibility x x x x
SOCIAL COMPETENCES
Sturdiness x
METHOD COMPETENCES
Organizing ability x x x x
Problem solving, troubleshooting x x x x
6. General knowledge of food, consumer protection in the course of 36 hours / 36 hours * Three grades of general education / two grades of general education without general education .
6.1. The purpose of teaching the subject
Introduction to the chemical, physical properties of food ingredients and their role in nutrition. Requirements for the establishment and operation of the catering
business and the theoretical background of the operation related consumer protection and HACCP rules, and the development of conscious consumer
behavior. Opportunities and conditions for placing processed foods on the market.
6.2. Related general knowledge, professional content
The subject is based on the general knowledge and professional content indicated as conditions for entering the given grade.
6.3. topics
6.3.1. Conservation of the substances that make up food and its nutritional value
20 hours / 20 hours
Food concept .
Commodity characteristics of foodstuffs and conditions for their marketing .
Importance of nutrition .
Food ingredients: water, proteins, fats and fats, carbohydrates, vitamins, minerals, additives.
Digestion, absorption of nutrients.
Nutrition, the body's nutrient and energy needs.
Preserving the nutritional value of foods.
Effect of food processing on nutrients.
Changes in food processing.
Characterization and living conditions of microorganisms.
Useful and harmful activity of microorganisms.
Food spoilage.
The concept of preservation.
Physical methods of food preservation .
Food preservation, physico-chemical methods .
Chemical methods of food preservation.
Biological methods of food preservation.
6.3.2. Prerequisites for establishing a catering business 8 hours / 8 hours
Prerequisites for installing catering units.
Requirements for a non-polluting construction site, drinking water and sewage disposal.
Unidirectional connection of premises, prohibition of crossing clean and polluted areas.
Entrance requirements.
Requirements for the establishment of warehouses.
Requirements for the preparation of preparation rooms.
Requirements for the design of kitchens and workshops.
Requirements for the design of sinks.
Requirements for the design of the guest room, social rooms.
Personal hygiene.
Body, work hygiene regulations, health booklet, valid medical aptitude test.
Catering activity, personal conditions of food production.
Training, health, professional and moral conditions.
6.3.3. Requirements for conducting catering activities 4 hours / 4 hours
Principles of the HACCP quality system.
Requirements for purchase, receipt, storage, preparation of raw materials.
Business, business product storage rules.
Environmental standards for catering activities.
6.3.4. Consumer protection 4 hours / 4 hours
Protecting the health and safety of consumers .
Protecting the economic interests of consumers .
Information and education on consumer rights .
Right to a remedy and to a claim for damages .
The right to represent consumer interests with consumer participation .
State consumer protection institutions .
Municipal consumer protection bodies .
Social consumer organizations .
Rules for using and managing your Buyers Book .
Authentication and display of customers' book .
Fill in the report .
Deadline for responding to this post .
Warranty and Warranty Liability Obligations .
Duration of Warranty and Warranty Liability .
Warranty and Warranty Warranty Obligations .
6.4. Recommended location for training (recommendation)
Tan room
6.5. Specific methods and forms of student activity that can be used during the course (recommendation)
6.5.1. Specific teaching methods to be used in the course (recommendation)
number Employee education
m method name
Organizational framework for
student activity Applicable tools and
equipment ( breakdown
of point 6 of the SZVK ) individual group class
1.1 . explanation x -
1.2. narrative x -
1.3. lecture x -
1.4. discussion x -
1.5. debate x -
1.6. illustration x -
1.7. project x -
1.8. cooperative learning x -
1.9. simulation x -
1:10. role play x -
1:11. homework x -
6.5.1. Specific methods that can be used in the course (recommendation)
Row - numbers Student
activity
form
Organizational framework for student
activity (differentiation modes) Applicable tools and
equipment ( breakdown
of point 6 of the SZVK ) Individual
Group- demolition
Class- frame
First Information
processing
activities
1.1. Self-
processing
of read text x -
1.2. Task-driven
processing
of read text x -
1.3. Processing
of read text
with notes x -
1.4. Processing
of heard text
with notes x -
1.5. Task-led
processing
of heard text x -
1.6.
Self-
organization
of
information
x -
1.7.
Task-driven
organization
of
information
x -
Second
Knowledge
application
activities,
tasks
2.1. Preparation
of written
analyzes x -
2.2. Create a
description x -
2.3.
Answering
written
questions on
sentence
level
x -
2.4. Solution of a
test problem x -
2.5.
Text
presentation
with
individual
preparation
x -
2.6.
Subsequent
oral
presentation
of
experiences
x -
2.7.
Oral
presentation
of
experiences
on the spot
x -
3 . Among
group work
forms
3 .1.
Task-led
small group
word
processing
x -
3.2
Small group
professional
work with
guidance
x -
3.3 . Group
practice x -
3.4 . Group
racing game x -
6.6. How to evaluate the subject
CXC of 2011 on National Public Education. (2) a) of the Act .
7. Food groups 104 hours / 100 hours * * Three-grade education, general knowledge education / s of training grade general education without education
7.1. The purpose of teaching the subject
Learning about the characteristics of foods used in catering, their role and importance in culinary technology, and learning how to use them.
7.2. Related general knowledge, professional content
The subject is based on the general knowledge and professional content indicated as conditions for entering the given grade. The Preparation and N telkészítési
basics subjects of technological basics topic related content.
7.3. topics
7.3.1. N Vegetable Foods 36 hours / 36 hours
Characterization and use of vegetable fats.
Definition of fats and oils.
Characteristics and ingredients of vegetable oils and fats, the main steps of their production.
Characteristics and production of animal fats.
Aspects of quality assessment of fats and oils.
Maintaining the quality of the goods in the product group.
Characterization and use of vegetables.
Commodity system for fruits and vegetables.
Commodity characteristics of fruits and vegetables.
Characteristic characteristics of the fruit varieties.
Characteristic characteristics of the varieties of vegetables.
Preservation of the quality of fruit and vegetables, rules of marketing.
Characterization and use of fruits .
Characterization and use of cereal, mill, bakery and pasta products.
Cereal varieties and their use in human nutrition.
Flour mill operations and products thereof.
Dry pasta.
The bread.
White bakery products.
7.3.2. Food of animal origin 36 hours / 32 hours
Use for characterization of animal fats (butter, lard, poultry fat, lard, greaves, animal oils).
Characterization and use of milk, milk products, dairy products (milk, curd, yoghurt, cheese, butter, flavored milk products, canned milk, condensed
milk ). Storage and shelf life of milk and dairy products, dairy products, catering industry .
Egg structure, composition, technological effect of egg yolk and protein. Classification, preservation and preservation of eggs. Egg storage, shelf life
for catering use.
Characterization, nutritional significance and use of meat and meat products. Durable and non-durable meat products, pieces, red goods, pickled, cooked,
smoked, dried preparations. Shelf-life, storage and use of meat products in the catering industry .
Raw materials for the meat processing industry .
Raw materials, auxiliary and auxiliary materials.
Meat processing - industrial operations.
Characterization and classification of the products of the meat processing industry , quality requirements.
Filled goods: Filled goods made with or without heat treatment.
Piece meat products.
Meal bacon.
Canned meat.
Products of the fish processing industry .
Canned fish.
Characterization, nutritional significance and use of poultry products, poultry carcasses. Processing of poultry (hens, geese, ducks, turkeys, etc.). Poultry meat
products, storage, shelf life.
Use of wildlife characterization. The nutritional significance of wild game. Handling and processing of game meat. Grouping of game.
Use of fish and cold-blooded characterization.
Characterization, nutritional significance and use of other cold-blooded animals. Fish, molluscs, crustaceans, molluscs, snails.
7.3.3. Sweeteners and confectionery,
caffeine-containing pleasure goods 4 hours / 4 hours
Characterization and use of natural sweeteners.
Characterization and use of artificial sweeteners.
Characterization and use of cocoa powder.
Characterization and use of chocolate products and coating compounds .
Coffee varieties, coffee processing, roasting methods, coffee use.
Tea varieties, tea processing, composition, use .
7.3.4. Spices, seasonings, flavoring and conditioning for 4 hours / 4 hours
Characterization and use of spices.
Characterization and use of flavorings, salt and vinegar.
Characterization and use of additives.
Characterization and use of comfort and cooking materials.
7.3.5. Drinks 24 hours / 24 hours
Characterization and use of alcoholic beverages.
Alcohol free drinks.
The concept of natural waters, mineral waters, medicinal waters, their biological effect, their role in trade.
Fruit and vegetable juices, syrups (physiological, raw materials,
quality requirements).
Carbonated soft drinks (nutritional effects, commercial importance, quality requirements, shelf life).
Alcoholic beverages.
A description of the physiological effects of alcohol.
Rules of cultured alcohol consumption.
The wine regions of our country.
The wines.
Definition, characterization, preparation, treatment and care, bottling, storage of wines.
Factors determining quality.
Types of wines.
Natural wines.
Fortified wines.
Sparkling wines.
Production, quality characteristics, varieties, quality requirements, organoleptic properties, choice, type of bottle of sparkling wine.
Beer (characterization, preparation, quality factors).
Main type of beers, marketing.
Preparations of the spirits industry (characterization, preparation, quality requirement, commercial significance).
Characterization and use of non-alcoholic beverages.
7.4. Recommended location for training (recommendation)
Tan room
7.5. Specific methods and forms of student activity that can be used during the course (recommendation)
7.5.1. Specific teaching methods to be used in the course (recommendation)
number Employee education
m method name
Organizational framework for
student activity Applicable tools and
equipment ( breakdown
of point 6 of the SZVK ) individual group class
1.1 explanation x -
1.2. narrative x -
1.3. lecture x -
1.4. discussion x -
1.5. debate x -
1.6. illustration x -
1.7. project x -
1.8. cooperative learning x -
1.9. simulation x -
1:10. role play x -
1:11. homework x -
7.5.2. Specific methods that can be used in the course (recommendation)
Row - numbers Student
activity
form
Organizational framework for student
activity (differentiation modes) Applicable tools and
equipment ( breakdown
of point 6 of the SZVK ) Individual
Group- demolition
Class- frame
First Information
processing
activities
1.1. Self-
processing
of read text x -
1.2. Task-driven
processing
of read text x -
1.3. Processing
of read text
with notes x -
1.4. Processing
of heard text
with notes x -
1.5. Task-led
processing
of heard text x -
1.6.
Self-
organization
of
information
x -
1.7.
Task-driven
organization
of
information
x -
Second
Knowledge
application
activities,
tasks
2.1. Preparation
of written
analyzes x -
2.2. Create a
description x -
2.3.
Answering
written
questions on
sentence
level
x -
2.4. Solution of a
test problem x -
2.5.
Text
presentation
with
individual
preparation
x -
2.6.
Subsequent
oral
presentation
of
experiences
x -
2.7.
Oral
presentation
of
experiences
on the spot
x -
3 . Among
group work
forms
3 .1.
Task-led
small group
word
processing
x -
3.2
Small group
professional
work with
guidance
x -
3.3 . Group
practice x -
3.4 . Group
racing game x -
7.6. How to evaluate the subject
CXC of 2011 on National Public Education. (2) a) of the Act .
THE
10046-12 identification number
Professional foreign language
NAMES
professional requirement module
subjects and topics
The 10046-12 SEQ ID, Professional foreign language NAMES professional requirements developed during the teaching of subjects and topics related skills
module
10046-12 Professional foreign language
Professional foreign language
Professional
terms Professional
technologies Professional
situations
TASKS
Communicates in a foreign
language with your colleagues
and guests x
Improves your foreign language
skills x
She calls in a foreign language x
He describes technological
operations and work processes
in a foreign language x
He gives and receives
instructions in a foreign
language during practical work x
Uses foreign language
vocabulary in general
gastronomy x x x
It uses the most important
foreign language vocabulary in
hospitality x x x
WORKING KNOWLEDGE
General foreign language
communication, reading,
translation x x x
Etiquette , protocol in foreign
language x
PhD formulas in foreign
languages x
Foreign language professional
communication with guests x x
Foreign language professional
communication with suppliers,
resellers, staff x x
Handling customer complaints
in a foreign language x x
Foreign language technology
for kitchen, confectionery,
restaurant semi-finished and
finished products
x x
Names of drinks and food,
description of their technology
in foreign language x x
Knowledge of foreign trade
names and inscriptions for
kitchen, confectionery and
restaurant machinery,
equipment
x x
PROFESSIONAL SKILLS
Foreign language skills x
Understanding foreign
language professional text x x x
Understanding a foreign
professional read text x x
Interpretation and understanding of foreign
language machine language labels x x
Elementary calculation skills in a foreign
language x
PERSONAL SKILLS
Diligence, work hard x x x
Self-development, self-development x x x
SOCIAL COMPETENCES
Sturdiness x
Interpersonal skills x
METHOD COMPETENCES
Logical thinking x
Practical task interpretation x x
8. Professional Foreign Language Course 72 Hours / 104 Hours * * Three grades of general education / two grades of general education without general education
8.1. The purpose of teaching the subject
Acquisition of professional vocabulary used in hospitality .
Knowledge and application of different cooking and confectionery technologies in foreign languages.
Foreign language management of situations typical to the production and sale of hospitality.
8.2. Related general knowledge, professional content
The content of the course is based on the knowledge acquired in general language teaching and is related to the common modules of module 11497-
12 Employment I and basic vocational qualifications, as well as to the content of their own professional modules.
8.3. topics
8.3.1. Professional terms 26 hours / 36 hours
Raw materials for gastronomy.
Designations of confectionery.
Food names.
Designations of beverages.
Catering units and their premises.
Names of devices, equipment, machines used in hospitality.
Terms used in procurement processes and activities.
Terms used in production processes and activities.
Terms used in sales processes and activities.
8.3.2. Professional Technologies 25 hours / 40 hours
Confectionery technologies.
Food preparation technologies.
Processes of making drinks, serving.
Few characters
8.3.3. Professional situations 21 hours / 28 hours
Communication with colleagues.
Etiquette, protocol application.
Communication with guests.
Receiving guests.
Recommendation in a foreign language.
Ordering in a foreign language.
Complaints management.
8.4. Recommended location for training (recommendation)
Tan room
8.5. Specific methods and forms of student activity that can be used during the course (recommendation)
8.5.1. Specific methods that can be used in the course (recommendation)
number Employee education
method name
Organizational framework for
student activity Applicable tools and
equipment (breakdown
of point 6 of the SZVK) individual group class
1.1 explanation x -
1.2. narrative x -
1.3. lecture x -
1.4. discussion x -
1.5. debate x -
1.6. illustration x -
1.7. project x -
1.8. cooperative learning x -
1.9. simulation x -
1:10. role play x -
1:11. homework x -
8.5.2. Types of student activity that can be used in the course (Recommendation)
Serial
number Student activity form
Organizational framework for student
activity (differentiation modes)
Applicable tools
and equipment
(breakdown of
point 6 of the
SZVK) Individual Group-
demolition Class- frame
First Information processing
activities
1.1. Self-processing of read
text x -
1.2. Task-driven processing
of read text x -
1.3. Processing of read text
with notes x -
1.4. Processing of heard text
with notes x -
1.5. Task-led processing of
heard text x -
1.6. Self-organization of
information x -
1.7. Task-driven
organization of
information x -
Second Knowledge application
activities, tasks
2.1. Preparation of written
analyzes x -
2.2. Create a description x -
2.3. Answering written
questions on sentence
level x -
2.4. Solution of a test
problem x -
2.5. Text presentation with
individual preparation x -
2.6. Subsequent oral
presentation of
experiences x -
2.7. Oral presentation of
experiences on the spot x -
Third Among group work
forms
3.1. Task-led small group
word processing x -
3.2 Small group professional
work with guidance x -
3.3. Group practice x -
3.4. Group racing game x -
8.6. How to evaluate the subject
CXC of 2011 on National Public Education. (2) a) of the Act .
THE
10047-12 identification number
Basics of Serving
NAMES
professional requirement module
subjects and topics
The 10047-12 SEQ ID, Basics served NAMES professional requirements developed during the teaching of subjects and topics related skills module
10047-12 Basics of Serving
Serving Basis i Serving Basics Practice
Hygiene,
HACCP,
occupational
safety
Communication,
behavioral
culture
Machines
and
equipment
for
catering
and sales
asset
skills
Sales
Knowledge
1.
Food and
drink
knowledge
1.
Room and
equipment
knowledge
use
Tools Sales
Basics Beverage-
serving
Different
ways of
serving
1.
TASKS
In preparation for individual
performs ke t x
Learn about daily tasks and
events x x x x
Prepare workspace, guest
space, tools for opening x x x x x x
It checks the functionality of
the technical equipment and
puts it into operation x x x x
It monitors the development
of the stock, takes care of
replenishment ,
makes purchases
x x x
Performs spreading
operations x x x x x x
Manages sales machines x x x
He prepares coffee , morning
drinks x x x x x x
Welcome and assess your
needs x x x x x x
Recommend your guests the
types of breakfast x x x x x x
Describes the selection, daily
offer, specials and specials x x x x x x
It offers food and drink x x x x x x
At the guest's request, you
will be presented with
a selection
of food and drinks from the
shop
x x x x x x
He works in different ways
of serving x x x x x x x x x x x
It follows the guest's wishes x x x x
Handles guest
complaints ai t x x x x
It pays the guest x x x x
Continuously provides the
material - and tool supply x x x x
Stands as needed x x
It will shut down the
necessary machinery and
carry out the required
cleaning and maintenance
x x x
Arranges your workspace
after closing x x x
Keeps the work
environment clean x x x
He takes care of property
security x x x
Comply with Hygiene,
Environmental, HACCP
regulations x x x x
Comply with occupational
safety and fire regulations x x x x
WORKING KNOWLEDGE
Device Definition x x x
Forms of selling hospitality x x
Types of spreading x x x
Food and methods beverage
serving x x x x
Domestic and international
customs x x
Technical descriptions of
machines, equipment, tools x x x
hotel Circle x
Basic Menu Setup x x
General rules for
recommending drinks x x
Beverage preparation and
storage x x x x
Coffees, breakfast drinks,
alcoholic and non-alcoholic
drinks x x x
Food Preparation x x x
Guest communication,
etiquette and protocol rules x x x x
labor protection x x x x
Tasks, rights and obligations
of employers and employees
regarding safety at work x x x x x
PROFESSIONAL SKILLS
Handwriting x x x x x x x x x x x
Understanding professional
text you read x x x x x x x x x x x
Understand professional
language heard text x x x x x x x x x x x
Professional language skills x x x x x x x x x x x
Elementary calculation skills x x x x x
PERSONAL SKILLS
Appearance x x x x x x x x x x x
aptitude x x x x x x x x x x x
Reliability x x x x x x x x x x x
SOCIAL COMPETENCES
Flexibility x x x x x x x x x x
Courtesy x x x x x x x x x x x
Effective questioning skills x x
METHODOLOGY COMPETENCES
Organizing ability x x x x x x x x x x x
Keeping the environment
clean x x x x x x x x x x x
The pursuit of harmony and
aesthetics x x x x x x x x x x
9. Serving Basics Course 144 Hours / 108 Hours * * Three grades of general education / two grades of general education without general education
9.1. The purpose of teaching the subject
Get to know the premises, room connections, fixtures, machines and equipment of the catering shops. Learn basic safety, hygiene and food safety rules. Applying
good business behavior and communication. Getting to know what to do before opening. Applying sales tools. Preparing for sale. Sales of beverages and
food. Basic knowledge of drink and food.
9.2. Related general knowledge, professional content
Certain topics are related to the curriculum 11500-12 Occupational Health and Safety , 10045-12 Management (Main Activities of Hospitality . Stores and
Business Types) and 10044-12 Food and Consumer Protection modules.
9.3. topics
9.3.1. Hygiene, HACCP, occupational safety 10 hours / 6 hours
Main principles of HACCP, its application in sales.
Hygiene standards in hospitality (cleaning, disinfection, waste treatment, insecticide and rodent control, personal hygiene, serving, spreading, transport,
delivery, events, glass washing, white washing, polishing, brewing, cleaning).
Shipping, storage (drinks, containers, textiles, consumables) .
Refrigerated storage rules, rules for keeping warm .
Criteria for medical fitness .
Work and accident safety knowledge (accidents, minutes, work to be done in the event of an accident, work and accident safety training).
Fire protection regulations (fire education protocol, fire extinguisher and fire hydrant regulations, fire protection classes, fire extinguishing methods, fire
alarm, fire notification, fire regulations).
9.3.2. Communication, behavioral culture 12 hours / 9 hours
Requirements for the waiter (appearance, clothing, hair, personal hygiene, professional criteria) .
Knowledge of etiquette and protocol rules .
Greetings, greetings, handshakes .
Courtesy rules (by gender, age and rank) .
Waiter-guest relationship ( welcome, planting , greeting ) , guest types, domestic and international customs.
Communication with the guest ( general communication rules, communication during the a la carte sale, communication at social meals, communication at
buffet meals, communication at family events and other ceremonial events).
Sales communication, communication with the guest, problem management in the course of daily activities, handling of customer complaints.
Employee relations (employee - manager, same position) .
9.3.3. Catering and sales machines, equipment 14 hours / 9 hours
Catering and shop premises .
Parts of the sales area (Hall, sales area, office, casting, bar, function room, terrace, garden) .
The sales Object site at the (furniture, tables, chairs, auxiliary tables, serving carts, beverage carts, isothermal, tálmelegítők, plate warmers)
Equipment, machines for cooking premises (cooking, baking, steaming equipment, refrigerators, freezers, freezers, hot-heaters, cookers, cooking stools, fryers,
various cutting, shredding, slicing and forming equipment, confectionery, kneading, kneading, universal kitchen machines).
Machines and equipment used in the preparation rooms (cleaning, abrasion, cutting equipment, cleaning pools, equipment for cutting and slicing
meat according to HACCP rules ).
Storage furniture, shelves, material handling equipment used in warehouses. Refrigerators, freezers, freezers, refrigerators. Various measuring instruments
and instruments used for the receipt of goods.
9.3.4. Device knowledge 36 hours / 24 hours
Group devices by material .
Classification of utensils according to purpose (simple and special cutlery, plates, bowls, tableware, cans, pitchers, cups, saucers, glasses, tableware, textiles) .
Shifts (simple and special) .
Tools for mixing drinks, decorative tools .
Special tools (tools for flambing), other tools .
9.3.5. Sales Knowledge 1. 36 hours / 30 hours
Meals and habits, breakfast types, brunch, lunch, snack, dinner .
Traditional meal times as well as meal times in business. Eating time, eating habits of Mediterranean nations. Business breakfast, business lunch. Theatrical
dinner. Buffet meals offer specialty food and drinks and sales work.
Sales positions (shop manager, room manager, waiter, barber, caterer, coffee maker) .
É rtékesítési ren for culture, sales techniques .
F General elszolgálás rules (rules of serving guests age, sex, nationality, religion, connection, and the rules of table placement "lerámolás" from the desktop,
the rules relating to serve them drinks) .
Preparations before opening a shop (changing clothes, buying, cleaning, starting up machines, uploads) preparing for spreading, rules of spreading .
Serving modes (Swiss, English, French, Russian).
Table reservation process, facilities, administration (required information: number of guests, age and gender composition, payment method, pre-selection
of food line, etc. ).
Guest reception, recommendation techniques, guest assistance, advice.
Invoice settlement, payment methods (receipt, invoice, transfer account) .
Post-closing activities (tidying up the sales area, preparing for next day's opening, accounting for daily traffic, applying fire, accident and property protection
rules).
Standing, stand-up preparation, settlement.
9.3.6. Food and Beverage Knowledge 1. 36 hours / 30 hours
Grouping and presentation of beverages (wines, beers , sparkling wines, spirits, liqueurs , non-alcoholic drinks, coffees, teas) Wine regions. Aperitif and
digestive drinks, mixed bar drinks.
Basic knowledge of kitchen technology (cutting, coating methods, compaction and enrichment processes, heat treatment operations) .
Vegetables, garnishes (Hungarian concentrated, unconcentrated, potatoes, cereals, pasta , fruit, salad, mixed garnishes ) .
Sauces (juices, cold, hot, french and sauces) .
Cold appetizers (cold appetizers made of vegetables and fruits, cold appetizers made from different meats and offal, cold salads, cold mixed flavors, pies,
mousses, cocktail appetizers ).
Preparation of salads, selection, cleaning, cutting of raw materials, kitchen technology operations, serving.
Salad dressings, dressings.
Soups ( broths, broths, Hungarian broths, compound soups, concentrated soups , cream soups, puree soups, special soups ).
Preparation of soups, selection, cleaning, cutting of raw materials, kitchen technology operations, serving, keeping warm.
Hot appetizers (hot appetizers for vegetables, hot appetizers for meat and offal, hot appetizers for pasta).
Preparation of hot appetizers, selection, cleaning, cutting of raw materials, kitchen technology operations, serving, keeping warm.
Hot appetizers made from eggs, warm appetizers .
Preparation of egg appetizers, selection, cleaning, cutting of raw materials, kitchen technology operations, serving, keeping warm.
9.4. Recommended location for training (recommendation)
Tan room / specialist classroom
9.5. Specific methods and forms of student activity that can be used during the course (recommendation)
9.5.1. Specific methods that can be used in the course (recommendation)
number Employee education
m method name
Organizational framework for
student activity Applicable tools and
equipment ( breakdown
of point 6 of the SZVK ) individual group class
1.1 explanation x -
1.2 . discussion x -
1.3 . illustration x -
1.4. business and market visits x -
9.5.2. Types of student activity that can be used in the course (Recommendation)
Row - numbers Student
activity
form
Organizational framework for student
activity (differentiation modes)
Applicable tools and
equipment ( breakdown
of point 6 of the SZVK )
Individual Group-
demolition Class- frame
First Information
processing
activities
1.1. Self-
processing
of read text x -
1.2 . Processing
of read text
with notes x -
1.3 . Processing
of heard text
with notes x -
1.4 .
Self-
organization
of
information
x -
Second
Knowledge
application
activities,
tasks
2.1 .
Answering
written
questions on
sentence
level
x -
2.2 . Solution of a
test problem x -
2.3 .
Text
presentation
with
individual
preparation
x -
3 . Complex
information
3.1 . Subsequent
oral report x -
9.6. How to evaluate the subject
CXC of 2011 on National Public Education. (2) a) of the Act.
10. Fundamentals serving practice t antárgy 180 hours / 162 hours * * Three grades of general education / two grades of general education without general education
10.1. The purpose of teaching the subject
Getting to know and using the premises, intercommunication, furnishings, machines and equipment of the catering shops . Learn basic safety, hygiene and food
safety rules. Applying good business behavior and communication. Performing the tasks before opening . The sale of assets to use . Preparing for sale. Sales of
beverages and food. Use of menu, drink menu. Keeping in touch with the kitchen. Practical understanding of the ways of serving.
10.2. Related general knowledge, professional content
Certain topics are related to the curriculum 11500-12 Occupational Health and Safety and 10044-12 Food and Consumer Protection modules.
10.3. topics
10.3.1. Room and equipment knowledge 10 hours / 9 hours
Production facilities ( warehouses: dry, earthy goods , meat, eggs, fish, curled ring Oleg, waste, preparers: vegetables, meat, fish, eggs, Kitchens: hot, cold,
tea, pasta, confectionery, coffee, travel routes, serving areas ) .
Sales premises (portal, windscreen, hall and its parts, sales space, bar, casting, office, meeting rooms, terrace, garden) .
Auxiliary rooms (offices, social rooms) .
Technical rooms .
Presentation of the means of sale (simple and special cutlery, plates, bowls, tableware, cans, jugs, cups, saucers, glasses, tableware, textiles, changes) .
Other auxiliary equipment (inventory, refrigerators, table shovel - brush, chafing , etc.) .
10.3.2. Device usage 20 hours / 20 hours
Use of sales tools (simple and special cutlery, plates, bowls, side dishes, cans, jugs, cups, saucers, glasses, tableware, textiles, changes) .
Changes to food .
Proper use of serving tools .
10.3.3. Sales Basics 50 Hours / 50 Hours
Pre-opening preparation (opening of textiles, preparation of plates, cutlery, glasses, preparation of small inventory, replenishment of inventory) .
Procedure of setting (setting tables, wiping tables, proper placement of tablecloths, following the order of spreading!) .
Methods of spreading, rules of spreading .
service Desk
Kitchen equipment .
Preparation of menus and drinks .
Personal preparation .
Practice proper plate, glass and tray catching .
Application of the general rules for the service (on the right - rules, presentation of serving, lerámolás) .
10.3.4. Serving drinks 3 0 hours / 30 hours
General rules for serving drinks.
Glasses correct use (white wine glass, red wine glass, glass of rosé wine, spirits and liqueur glasses, beer glasses, champagne glasses, cocktail glasses and
other ).
Temperature at which beverages are served (white wines, rosé wines, red wines, beers, soft drinks, spirits - spirits, liqueurs… ).
Tray Use (Safe Tray Use for Food and Drink).
Serving wines (opening, decanting, tasting, tasting) .
Serving of sparkling wines (champagne cooler, frapping) .
Serving beers (beer warmers) .
Making and serving coffee, coffee specialties, teas .
10.3.5. Different Serving Modes 1. 70 hours / 63 hours
Breakfast - and uzsonnaterítés and serving .
Swiss ( plate service) serving method (soup, appetizer, main course using cloche, dessert) .
English I-II. service method (preparation of guidon, use of bowl warmer, use of service tools, after-sales service ) .
French I-II. serving method .
10.4. Recommended location for training (recommendation)
School Workshop (Waiting Specialist Classroom)
10.5. Specific methods and forms of student activity that can be used during the course (recommendation)
10.5.1. Specific methods that can be used in the course (recommendation)
number Employee education
m method name
Organizational framework for
student activity Applicable tools and
equipment ( breakdown
of point 6 of the SZVK ) individual group class
1.1. illustration x -
1.2 . simulation x -
1.3 . role play x -
10.5.2. Types of student activity that can be used in the course (Recommendation)
Row - numbers Student activity
form
Organizational framework for student
activity (differentiation modes) Applicable tools and
equipment ( breakdown
of point 6 of the SZVK ) Individual
Group- demolition
Class- frame
1 . Knowledge
application
activities, tasks
1.1 . Subsequent oral
presentation of
experiences x -
1.2 . Oral presentation
of experiences on
the spot x -
2 . Complex
information
2.1 . On-site evaluation
of the event orally
after preparation x -
2.2 . Subsequent oral
report x -
3 . Among group
work forms
3.1 . Small group
professional work
with guidance x -
3.2 . Group practice x -
3.3 . Group racing
game x -
4 . Practical work
4 .1. Professional
production of
goods x -
4 .2. Practicing
operations x -
4 .3. Work monitoring
based on specific
aspects x -
5 . Operating
activities
5 .1.
Monitoring the
machine system
from specific
points of view
x -
5.2 . Simulate and
monitor
malfunctions x -
5.3 . Data collection on
machine system
operation x -
6 . Among
investigative
activities
6 .1. Performing
technological tests x -
7 . Among service
activities
7.1 . Independent
professional work
under supervision x -
7.2 .
Direct
independent
professional
work of rányítással
x -
10.6. How to evaluate the subject
CXC of 2011 on National Public Education. (2) a) of the Act.
THE
10074-12 identification number
Serving
NAMES
professional requirement module
subjects and topics
The 10074-12 SEQ ID, served NAMES professional requirements developed during the teaching of subjects and topics related skills module
10074-12 Serving
Serving Serving practice Serving factory practice
Food and Beve
rage
Knowledge 2 .
Sales i Knowled
ge 2 . Menu
design,
diet
compilati
on
Event
management,
hotel sales
Clearance of sales ,
supporting documents. Sales IT
systems.
Differe
nt
ways
of
serving
2.
Special
restaur
ant
work
Management,
business
documentatio
n in practice Thing
s to
do
before
openi
ng
Differe
nt
ways
of
serving
1.
Differe
nt
ways
of
serving
2.
Special
restaur
ant
work
Management,
business
documentatio
n in practice
TASKS
Keeps in
touch
with
other
work
areas,
colleague
s
x x x x x x x x x
He
organizes
his own
work
x x x x x x x x x
He
prepares
and
compiles
a diet
proposal,
a drink
proposal
x x x x
Manages
a
computer
, creates a
menu
card
x x
Apply
the
protocol
correctly
x x x x x x
She
makes a
casual
place
setting
x x x x x x
Serves
accordin
g to your
order
and the
type of
service
you use
x x x x x x x
It
monitors
the
quality,
quantity
and
temperat
ure of the
food and
drink to
be served
x x x x x x x
He
prepares
food,
drinks at
the
guest's
table,
offers,
refills
x x x
Specifies
the
method
of
payment
x x x
Manages
cash
registers,
issues
invoices,
receipts,
cash
payment
s /
remittanc
e
invoices
x x x
Manages guest
comments and resolves
any conflicts x x x x x
Re-arranges the table and
rearranges the
environment x x x x x x x
Adjusts supply changes x x x
When transporting, pack
your tools, machines and
equipment professionally x x x
Arranges the venue for
the event x x x
The event will prepare a
selection of food and
drinks x x x
Helps the guest at the
event table and offers
guests a tray x x x
Keeps your workspace
tidy all the time x x x
Performs tasks related to
closing the event x x x x x x
You prepare for room
service, pick up your
order, and bill x x x
Serves the ordered food
and drink, puts it down,
settles it x x x x x x
Comply with hygiene
regulations, HACCP
regulations x x x x x x x
Comply with
occupational safety and
fire regulations x x x x x x x
Learn about new
gastronomic trends x x x x x x x x x
WORKING KNOWLEDGE
Compilation and
recommendation of diet,
casual menus x x x x
Special Occasion Drinks x x x x
Eating habits x x x
Special Occasional Table
Decorations x x x x x
Serving for different
occasions x x x x x
Preparation and storage
of beverages, mixed
drinks x x x x
Food preparation and
serving at the guest's
table x x x x
Guest communication,
etiquette protocol rules x x x x x x x x
Event management x
Drinks x
wine regions x
Word processing,
spreadsheets, applied
computing x x x
Basic booking and billing
systems x x x
New gastronomic,
serving trends x x x x x x x x x
PROFESSIONAL SKILLS
User-level computer use x x x
Understanding
professional text you
read x x x x x
Professional language
skills x x x x x x x x x x x x x
Managing sources of
information x x x x x x x x x x x x x
Elementary calculation
skills x x x
PERSONAL SKILLS
Appearance x x x x x x x x
Exercise Coordination
(Physical Skill) x x x x x x x x
Dedication, commitment x x x x x x x x x x x x x
SOCIAL COMPETENCES
Flexibility x x x x x x x x
Courtesy x x x x x x x x
Skill compromise x x x x x x x x
METHOD COMPETENCES
Practical task
interpretation x x x x x x x x
Keeping the environment
clean x x x x x x x
The pursuit of harmony
and aesthetics x x x x x x x x x x
11. Serving Course 104 Hours / 96 Hours * * Three grades of general education / two grades of general education without general education
11.1. The purpose of teaching the subject
Acquire knowledge of beverages and foods required to prepare a diet and menu. Acquire the theoretical knowledge required for special restaurant work in
front of a guest. Settlement of sales. Outside sales , organization of events . International cuisines , as well as for landscape related to religion or eating habits,
learning standards. Use of IT tools in sales and accounting.
11.2. Related general knowledge, professional content
Certain topics are related to the curriculum 11500-12 Occupational Health and Safety , 10045-12 Management (Main Activities of Hospitality . Stores and
Business Types) and 10044-12 Food and Consumer Protection modules.
11.3. topics
11.3.1. Food and Beverage Knowledge 2. 3 6 hours / 36 hours
Grouping of poultry dishes, description of their preparation methods (white and brown poultry dishes, minced meat, sliced and whole meals, offal, cooking
and steaming, baking dishes and methods) .
Classification of pork dishes, description of their preparation methods (minced meat, sliced and whole dishes, offal, cooking and steaming, baking) .
Classification of veal dishes and their preparation methods (minced meat, sliced and whole meals, offal, cooking and steaming, baking) .
Grouping of beef dishes, description of their preparation methods (minced meat, sliced and whole dishes, offal, cooking and steaming, baking dishes and
methods) .
Classification of lamb and mutton dishes, description of their preparation methods (minced meat, sliced and whole meals, offal, cooking and steaming,
baking) .
Grouping of game dishes made from wild game, description of their preparation methods (big game, small game, game, game, cooked, steamed, fried and
cooked) .
Grouping of foods prepared from fish and other cold-blooded animals, description of their preparation methods (freshwater and marine animals, dishes and
methods for cooking, steaming, baking) .
Grouping of finishing dishes , description of their preparation methods (restaurant hot pasta, confectionery, cheese, fruits) .
11.3.2. Sales Knowledge 2. 36 hours / 36 hours
Eating habits, traditions, occasions, feasts (typical dishes and drinks of special occasions and holidays, gastronomic traditions) eg. Martin day, christmas,
carnival, new year , church, family, state , etc.
Consumption habits of Hungarian regions, food supply.
Special Occasional Servings and Serving, Operations at the Guest Table ( Preparation: Selection of Ingredients , Slicing, Peeling, Filleting, Flaming, Salad
Mixing ...) , (Emphasis on Accident and Fire Hazard, Personal and Material Hygiene!) .
New gastronomy and serving trends , application of cooking technologies.
Reform, vegetarian and diet food and drink.
11.3.3. Menu editing, diet compilation 16 hours / 12 hours
Means of communication (menu, menu, price list, wine list, cocktail list…) .
Menu types (permanent, daily, casual) .
Menu editing rules (order, width, depth) .
Rules for editing a beverage page (order, width, depth) .
Aspects of diet compilation, menu card editing rules (computer editing) .
Creating casual menus, recommending diets .
11.3.4. Event management, hotel sales 8 hours / 6 hours
Types of events, types, types of sales (banquet, reception, banquet, standing, planted).
Event s, off-site events (people moving, moving sell orders) the conduct of the process (transport, packaging, equipment location, tables layout
forms, management, accounting) . Documentation of implementation (scenario, disposition) .
Hotel sales (in-house catering shops: lobby bar, restaurant, pool bar). Room service rules.
11.3.5. Accounting for sales, supporting documents.
Sales IT Systems 8 hours / 6 hours
Accounting for sales, tracking of internal movement of goods, stand (purchase form, stand) .
Sales using IT systems. Operation of hotel and waiter programs, contacts, database (assortment, price, upload of materials , requesting reports, statistics ),
accounting, stand-up with the help of restaurant programs.
Ordering and billing, payment using a restaurant program (payment methods, electronic payment methods) .
11.4. Recommended location for training (recommendation)
Tan room / workshop
11.5. Specific methods and forms of student activity that can be used during the course (recommendation)
11.5.1. Specific methods that can be used in the course (recommendation)
number Employee education
m method name
Organizational framework for
student activity Applicable tools and
equipment ( breakdown
of point 6 of the SZVK ) individual group class
1.1 explanation x -
1.2 . discussion x -
1.3 . illustration x -
1.4. business and market visits x -
11.5.2. Types of student activity that can be used in the course (Recommendation)
Row - numbers Student
activity
form
Organizational framework for student
activity (differentiation modes) Applicable tools and
equipment ( breakdown
of point 6 of the SZVK ) Individual
Group- demolition
Class- frame
First Information
processing
activities
1.1. Self-
processing
of read text x -
1.2 . Processing
of read text
with notes x -
1.3 . Processing
of heard text
with notes x -
1.4 .
Self-
organization
of
information
x -
Second
Knowledge
application
activities,
tasks
2.1 .
Answering
written
questions on
sentence
level
x -
2.2 . Solution of a
test problem x -
2.3 .
Text
presentation
with
individual
preparation
x -
3 . Complex
information
3.1 . Subsequent
oral report x -
11.6. How to evaluate the subject
CXC of 2011 on National Public Education. (2) a) of the Act.
12. Serving Practice Course 0 Hours / 96 Hours * * Three grades of general education / two grades of general education without general education
12.1. The purpose of teaching the subject
K Practicing different ways of serving. Practical application of spreading, spreading, occasional spreading. Equipment for event venues. Practicing individual
and group (brigade) work. Arranging of banquets. Acquisition of independent work organization skills.
12.2. Related general knowledge, professional content
Certain topics are related to the curriculum 11500-12 Occupational Health and Safety , 10045-12 Management (Main Activities of Hospitality . Stores and
Business Types) and 10044-12 Food and Consumer Protection modules.
12.3. topics
12.3.1. Serving different modes 2 0 hrs / 48 hrs
Serving to occasional events based on a specific and self-made diet (setting up food and drinks according to specific criteria), professional preparation of a
service table and auxiliary table.
Live work in Swiss and English service (role playing, situational practice) .
Serving complete meals, serving food and drinks, serving drinks.
Menu-based sales (order picking, recommendation, billing, payment) .
12.3.2. Special restaurant work 0 hours / 30 hours
Special Occasional Servings and Serves, Guest Table Operations (Slicing, Dicing, Filleting, Flaming, Salad Mixing…) .
Meals prepared before the guest (salads, finishes, sauces, dressings) .
Occasional service modes ( mirror service ) .
Practical application of new gastronomy and service trends , cooking technologies.
12.3.3. Management, business documentation in practice 0 hours / 18 hours
Ordering and billing, payment using a restaurant program (payment methods, electronic payment methods) .
Account készpén your bank account filling .
Standard filling .
Working hours, filling in the attendance sheet .
12.4. Recommended location for training (recommendation)
School Workshop (Waiting Specialist Classroom)
12.5. Specific methods and forms of student activity that can be used during the course (recommendation)
12.5.1. Specific methods that can be used in the course (recommendation)
number Employee education
m method name
Organizational framework for
student activity Applicable tools and
equipment ( breakdown
of point 6 of the SZVK ) individual group class
1.1. illustration x -
1.2 . simulation x -
1.3 . role play x -
12.5.2. Types of student activity that can be used in the course (Recommendation)
Row - numbers Student activity
form
Organizational framework for student
activity (differentiation modes) Applicable tools and
equipment ( breakdown
of point 6 of the SZVK ) Individual
Group- demolition
Class- frame
1 . Knowledge
application
activities, tasks
1.1 . Subsequent oral
presentation of
experiences x -
1.2 . Oral presentation
of experiences on
the spot x -
2 . Complex
information
2.1 . On-site evaluation
of the event orally
after preparation x -
2.2 . Subsequent oral
report x -
3 . Among group
work forms
3.1 . Small group
professional work
with guidance x -
3.2 . Group practice x -
3.3 . Group racing
game x -
4 . Practical work
4.1 . Professional
production of
goods x -
4 .2. Practicing
operations x -
4 .3. Work monitoring
based on specific
aspects x -
5 . Operating
activities
5 .1.
Monitoring the
machine system
from specific
points of view
x -
5.2 . Simulate and
monitor
malfunctions x -
5.3. Data collection on
machine system
operation x -
6 . Among
investigative
activities
6 .1. Performing
technological tests x -
7 . Among service
activities
7.1 . Independent
professional work
under supervision x -
7.2 .
Direct
independent
professional
work of rányítással
x -
12.6. How to evaluate the subject
CXC of 2011 on National Public Education. (2) a) of the Act.
13. Serving Plant Practice Course 1190 Hours / 1190 Hours * * Three grades of general education / two grades of general education without general education
13.1. The purpose of teaching the subject
Students deepen their professional practical knowledge in a business (market) environment. They participate in pre-opening and post-
closing business activities . They work in different modes of service under the direct control of the learner and then independently. They participate in the
organization of events. They are involved in payment and billing. In practice, restaurant software is used.
13.2. Related general knowledge, professional content
Certain topics are related to the curriculum 11500-12 Occupational Health and Safety , 10045-12 Management (Main Activities of Hospitality . Stores and
Business Types) and 10044-12 Food and Consumer Protection modules.
13.3. topics
13.3.1. Pre-Opening hours 270 hours / 270 hours
Pre-opening preparation (opening of textiles, preparation of plates, cutlery, glasses, preparation of small inventory, replenishment of inventory) .
Preparing the service table .
Installation of machines (beer tap, coffee machine, ice machine… Compliance with work safety regulations!) .
Checking the event book (preparing for daily bookings) , contacting the kitchen.
Warehousing, stocking (beverages, textiles, consumables) .
Table setting (setting, wiping tables, professional tablecloths, following the order of the table setting!) .
Practical application of spreading methods, spreading rules .
Kitchen equipment (plates, bowls, cups, saucers ) .
Preparation and cleaning of menus, drinks , inserting daily offer inserts.
Personal training (compliance with hygiene rules, changing of clothes, waiter equipment) .
Performing post-closure activities (scraping, cleaning, machine shutdown) .
13.3.2. Different Serving Modes 1. 270 hours / 270 hours
In case of hotel practice r eggel table setting, breakfast service.
Main menu catering:
Receiving and planting a guest .
Ordering ( practicing restaurant software ), food and drink recommendations .
Table setting, place setting.
Swiss ( plate service) serving method (soup, appetizer, main course using cloche, dessert) .
Reservation, recommendation, communication with the guest and the kitchen.
Invoicing, payment, farewell.
Table scraping, repainting.
English I-II. practicing a serving method (preparing a guidon, using a bowl warmer, using service tools, after-sales service ) .
French I-II. practicing a serving method .
13.3.3. Different ways of serving 2 . 270 hours / 270 hours
Serving to casual events based on a given and self-made diet (participation in food and drink preparation), professional preparation of a service table and
auxiliary table.
Event catering ( banquets, receptions, banquets , standing, planted) transportation, packaging, venue arrangement, arrangement of tables, arrangement,
settlement) .
Getting to know the documents of the execution (scenario, disposition) .
In case of hotel practice ( get acquainted with in- house catering shops : lobby bar, restaurant, pool bar…) .
Room service tasks.
13.3.4. Special restaurant work 270 hours / 270 hours
Exercise special occasions and serving , observe and perform at the guest table (slicing, slicing, filleting, flambing, mixing salad ...) .
Observing and performing meals in front of guests (salads, finishing dishes, sauces, dressings) .
Casual modes-serving exercise (a mirror of z) .
Practical application, observation and collection of new gastronomic and serving trends , cooking technologies .
13.3.5. Management, business documentation in practice 110 hours / 110 hours
Ordering and invoicing, payment using a restaurant program (various payment methods, electronic payment methods) .
Account, cash payment account.
Accounting for sales, tracking of internal movement of goods, stand-by (fill-in form, rigid filling) .
Accounting, stand-up with the help of restaurant programs.
Sales using IT systems. Monitoring the operation of hotel and / or waiter programs, monitoring in-house relationships of the program, studying its database
(assortment, price, material upload) .
Working hours, studying, filling in and keeping a record of attendance.
Study, complete, and maintain HACCP documentation (Temperature Check Sheet, Goods Receipt Sheet…) .
13.4. Recommended location for training (recommendation)
Internship training center and / or school in Wola (service classroom)
13.5. Specific methods and forms of student activity that can be used during the course (recommendation)
13.5.1. Specific methods that can be used in the course (recommendation)
number Employee education
m method name
Organizational framework for
student activity Applicable tools and
equipment ( breakdown
of point 6 of the SZVK ) individual group class
1.1. illustration x -
1.2 . simulation x -
1.3 . role play x -
13.5.2. Types of student activity that can be used in the course (Recommendation)
Row - numbers Student activity
form
Organizational framework for student
activity (differentiation modes) Applicable tools and
equipment ( breakdown
of point 6 of the SZVK ) Individual
Group- demolition
Class- frame
1 . Knowledge
application
activities, tasks
1.1 . Subsequent oral
presentation of
experiences x -
1.2 . Oral presentation
of experiences on
the spot x -
2 . Complex
information
2.1 . On-site evaluation
of the event orally
after preparation x -
2.2 . Subsequent oral
report x -
3 . Among group
work forms
3.1 . Small group
professional work
with guidance x -
3.2 . Group practice x -
3.3 . Group racing
game x -
4 . Practical work
4 .1. Professional
production of
goods x -
4 .2. Practicing
operations x -
4 .3. Work monitoring
based on specific
aspects x -
5 . Operating
activities
5 .1. Monitoring the
machine system x -
from specific
points of view
5.2 . Simulate and
monitor
malfunctions x -
5.3 . Data collection on
machine system
operation x -
6 . Among
investigative
activities
6.1 . Performing
technological tests x -
7 . Among service
activities
7.1 . Independent
professional work
under supervision x -
7.2 .
Direct
independent
professional
work of rányítással
x -
13.6. How to evaluate the subject
CXC of 2011 on National Public Education. (2) a) of the Act.
Related work experience
I. Three grade education with general education
1/9. 140 hours after grade
2/10. 140 hours after grade
There is a fixed number of lessons for the whole of the coherent summer practice, in which each of the listed elements must be taught without detailing the lessons,
in order to develop the students' individual competence.
Professional Requirement Modules Course k / T émakör s
10047-12
Basics of Serving
Serving Basics Practice
Sales Basics
Beverage-serving
Different ways of serving 1.
10074-12
Serving
Serving practice
Different ways of serving 2.
Special restaurant work
Management, business documentation in practice
10047-12 Serving Basics * * In the case of three grades of education after grade 9
Serving Basics is a practice subject
topics
Sales Basics
Pre-opening preparation (opening of textiles, preparation of plates, cutlery, glasses, preparation of small inventory, replenishment of inventory) .
Preparing the service table .
Installation of machines (beer tap, coffee machine, ice machine… Compliance with work safety regulations!) .
Checking the event book (preparing for daily bookings), contacting the kitchen!
Warehousing, stocking (beverages, textiles, consumables) .
Table setting (setting, wiping tables, professional tablecloths, following the order of the table setting!) .
Practical application of spreading methods, spreading rules .
Kitchen equipment (plates, bowls, saucers) .
Preparation and cleaning of menus, drinks, inserting daily offer inserts.
Personal training (compliance with hygiene rules, changing of clothes, waiter equipment) .
Practice proper plate, glass and tray catching .
Application of the general rules for the service (on the right - rules, presentation of serving, lerámolás) .
Performing post-closure activities (scraping, cleaning, machine shutdown) .
Beverage-serving
General rules for serving drinks.
Correct use of glasses (white wine glass, red wine glass, rosé glass, spirits, liqueur glass, beer glasses, champagne glasses, cocktail glasses and other ).
Serving drinks temperature (white wines, rosé wines, red wines, beers, soft drinks, spirits Sital - spirits, liqueurs .. . ).
Tray Use (Safe Tray Use for Food and Drink).
Serving wines (opening, decanting, tasting, tasting) .
Serving of sparkling wines (champagne cooler, frapping) .
Serving beers (beer warmers) .
Making and serving coffee, coffee specialties, teas .
Different ways of serving 1.
In case of hotel practice breakfast serving, breakfast service.
Main menu catering:
Receiving and planting a guest.
Ordering (practicing restaurant software), recommending food and drink.
Table setting, place setting.
Swiss (plate body of the application z) serving modes (soup, prepared food, using dessert Cloche entree) .
Reservation, recommendation, communication with the guest and the kitchen.
Invoicing, payment, farewell.
Table scraping, repainting.
10074-12 Serving *
* In the case of three grades of education after the 10th grade
Serving Practice Course
topics
Different ways of serving 2.
Serving to casual events based on a given and self-made diet (participation in food and drink preparation), professional preparation of a service table and
auxiliary table.
Event catering (banquets, receptions, banquets ..., standing, planted) transportation, packaging, venue arrangement, arrangement of tables, arrangement,
settlement) .
Getting to know the documents of the execution (scenario, disposition) .
In case of hotel practice (get acquainted with in-house catering shops: lobby bar, restaurant, pool bar…) . Room service tasks.
English I-II. practicing a serving method (preparing a guidon, using a bowl warmer, using service tools, after-sales service ) .
French I-II. practicing a serving method.
Special restaurant work
Exercise special occasions and serving, observe and perform at the guest table (slicing, slicing, filleting, flambing, mixing salad ...) .
Observing and performing meals before a guest (salads, finishing dishes, sauces, dressings) .
Practicing occasional serving methods ( mirror service ) .
Practical application and observation of new gastronomic and service trends, cooking technologies, gathering experiences.
Management, business documentation in practice
Ordering and invoicing, payment using a restaurant program (various payment methods, electronic payment methods) .
Account, cash payment account.
Accounting for sales, tracking of internal movement of goods, stand-by (fill-in form, rigid filling) .
Accounting, stand-up with the help of restaurant programs.
Sales using IT systems. Monitoring the operation of hotel and / or waiter programs, monitoring in-house relationships of the program, studying its database
(assortment, price, material upload) .
Working hours, studying, filling in and keeping a record of attendance.
Study, complete, and maintain HACCP documentation (Temperature Check Sheet, Goods Receipt Sheet…) .
II. Two grade education without general education
160 hours after grade 1
There is a fixed number of lessons for the whole of the coherent summer practice, in which each of the listed elements must be taught without detailing the lessons,
in order to develop the students' individual competence.
Professional Requirement Modules Subjects / Topics
10047-12
Basics of Serving
Serving Basics Practice
Sales Basics
Beverage-serving
Different ways of serving 1.
10047-12 Serving Basics
Serving Basics is a practice subject
topics
Sales Basics
Pre-opening preparation (opening of textiles, preparation of plates, cutlery, glasses, preparation of small inventory, replenishment of inventory) .
Preparing the service table .
Installation of machines (beer tap, coffee machine, ice machine… Compliance with work safety regulations!) .
Checking the event book (preparing for daily bookings), contacting the kitchen!
Warehousing, stocking (beverages, textiles, consumables) .
Table setting (setting, wiping tables, professional tablecloths, following the order of the table setting!) .
Practical application of spreading methods, spreading rules .
Kitchen equipment (plates, bowls, saucers) .
Preparation and cleaning of menus, drinks, inserting daily offer inserts.
Personal training (compliance with hygiene rules, changing of clothes, waiter equipment) .
Practice proper plate, glass and tray catching .
Application of the general rules for the service (on the right - rules, presentation of serving, lerámolás) .
Performing post-closure activities (scraping, cleaning, machine shutdown) .
Beverage-serving
General rules for serving drinks.
Correct use of glasses (white wine glass, red wine glass, rosé glass, spirits, liqueur glass, beer glasses, champagne glasses, cocktail glasses and other ) .
Temperature of serving beverages (white wines, rosé wines, red wines, beers, soft drinks, spirits - spirits, liqueurs… ).
Tray Use (Safe Tray Use for Food and Drink).
Serving wines (opening, decanting, tasting, tasting) .
Serving of sparkling wines (champagne cooler, frapping) .
Serving beers (beer warmers) .
Making and serving coffee, coffee specialties, teas .
Different ways of serving 1.
In case of hotel practice breakfast serving, breakfast service.
Main menu catering:
Receiving and planting a guest.
Ordering (practicing restaurant software), food and drink recommendations .
Table setting, place setting.
Swiss ( plate service) serving method (soup, appetizer, main course using cloche, dessert) .
Reservation, recommendation, communication with the guest and the kitchen.
Invoicing, payment, farewell.
Table scraping, repainting.