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Hotel and catering industry

DEGREE:

The following occupations are trained in the occupational field hotel and catering industry:

• Qualified employee in the hotel and restaurant industryHotel- und Gaststätten
• Hotel businessman
• Hotel specialist
• Restaurant specialist
• Specialist for system catering
• Subject practitioner kitchen
• Cook

Contents / learning areas:

Qualified employee in the hotel and restaurant industry:


1. Year of training
Learning area 1.1 working in the kitchen
Learning area 1.2 working in the service
Learning area 1.3 working in the storeroom

2. Year of training
Learning area 2.1 advice and sale
Learning area 2.2 marketing
Learning area 2.3 trade service
Learning area 2.4 enterprise resource planning

Cook

1. Year of training
Learning area 1.1 working in the kitchen
Learning area 1.2 working in the service
Learning area 1.3 working in the storeroom

2. Year of training
Learning area 2.1 dishes from vegetable raw materials
Learning area 2.2 snacks
Learning area 2.3 cold and warm buffets
Learning area 2.4 desserts
Learning area 2.5 à la carte- shop/trade

3. Year of training
Learning area 3.1 banquette
Learning area 3.2 special offer week
Learning area 3.3 order of the menus
Learning area 3.4 local domestic and foreign cuisine

Hotel businessman

Hotel- und Gaststätten

1. Year of training
Learning area 1.1 working in the kitchen
Learning area 1.2 working in the service
Learning area 1.3 working in the storeroom

2. Year of training
Learning area 2.1 advice and sale in the restaurant
Learning area 2.2 marketing
Learning area 2.3 trade service
Learning area 2.4 enterprise resource planning

3. Year of training
Learning area 3.1 working in the reception area
Learning area 3.2 working in the sales
Learning area 3.3 working in the marketing sector
Learning area 3.4 executive functions in the trade service

Restaurant specialist

1. Year of training
Learning area 1.1 working in the kitchen
Learning area 1.2 working in the service
Learning area 1.3 working in the storeroom

2. Year of training
Learning area 2.1 advice and sale in the restaurant
Learning area 2.2 marketing
Learning area 2.3 trade service
Learning area 2.4 enterprise resource planning

3. Year of training
Learning area 3.1 restaurant organization
Learning area 3.2 beverage care and –sale
Learning area 3.3 leading of a station
Learning area 3.4 working in the banquette sector

Specialist for system catering

1. Year of training
Learning area 1.1 working in the kitchen
Learning area 1.2 working in the service
Learning area 1.3 working in the storeroom

2. Year of training
Learning area 2.1 advice and sale in the restaurant
Learning area 2.2 marketing
Learning area 2.3 trade service
Learning area 2.4 enterprise resource planning

3. Year of training
Learning area 3.1 system organization
Learning area 3.2 human resource management
Learning area 3.3 controlling operationally service provision

Hotel businessman

1. Year of training
Learning area 1.1 working in the kitchen
Learning area 1.2 working in the service
Learning area 1.3 working in the storeroom

2. Year of training
Learning area 2.1 advice and sale in the restaurant
Learning area 2.2 marketing
Learning area 2.3 trade service
Learning area 2.4 enterprise resource planning

3. Year of training
Learning area 3.1 human resources management
Learning area 3.2 commercial capturing of the operating schedule
Learning area 3.3 controlling operating processes
Learning area 3.4 event organization

Subject practitioner kitchen

1. Year of training
Learning area 1 orienting oneself in the occupation requiring formal training
Learning area 2 producing and evaluating simple dishes
Learning area 3 producing dishes nutritionally conscious and evaluating them for their health value
Learning area 4 accepting, controlling and storing goods

2. Year of training
Learning area 5 pastries from doughs and masses
Learning area 6 producing simple starters
Learning area 7 producing soups and sauces
Learning area 8 carrying out simple services

3. Year of training
Learning area 9 producing main dishes
Learning area 10 producing simple desserts
Learning area 11 designing simple order of menus
Learning area 12 planning and carrying out an occupational typical project

Vocational profile

Qualified employees in the catering industry

• produce simple dishes,
• serve dishes and beverages,
• serve drinks,
• produce infusion drinks and hot drinks,
• prepare guest rooms,
• store goods and supervise stocks,
• carry out administrative works,
• cooperate with sale actions
• accept bookings,
• receive, advice and look after guests.

Hotel businessmen/women

• prepare invoices and arrange the payments transactions,
• analyze operational management ratios and lead business statistics,
• calculate costs and earnings,
• calculate selling prices,
• process procurement transactions,
• carry out human resources planning and work on personnel processes,
• lead correspondence,
• advice guests and carry on guest conversations.

Hotel specialists

• welcome and advice guests,
• lead guest correspondence,
• calculate and create offers,
• make guest invoices,
• make the cash,
• develop and carry out marketing measures,
• control results from marketing measures,
• control guest rooms and prepare them,
• create personnel placement plans regarding to the area,
• serve dishes and beverages.

Restaurant specialists

• welcome and look after guests,
• advice guests about the dishes and the corresponding beverages,
• sale dishes and beverages,
• present and serve under consideration to different kinds of serving,
• prepare dishes and beverages at the guest’s table,
• carry out human resources planning and work on personnel processes,
• plan events and festivities and cooperate in the realization of it,
• organize service processes,
• prepare invoices.

Specialist for system catering

• advice and look after guests,
• present and sale products,
• ensure the adherence of the quality standards,
• organize work procedures,
• plan the personnel placement and work on personnel processes,
• carry out cost controls,
• evaluate operational management ratios,
• carry out marketing measures.

Cooks

• master procedural and kitchen technical methods and use hygiene rules,
• consider nutrition physiological, economical and ecological aspects,
• make soups and sauces,
• prepare fishes, shellfishes and seafood,
• process meat and bowels, game and poultry,
• prepare vegetable foods and side dishes,
• make desserts, egg dishes as well as dishes from dairy products,
• make starters and prepare cold and warm platters,
• master bases of calculation,
• work out menu suggestions and advice guests.

Subject practitioner kitchen

• cooperate in preparing and serving of different dishes,
• wash and cut salad and vegetables,
• cook, bake, fry and garnish foods,
• dissect poultry, cut meat and clean fish,
• accept deliveries of foods.


Department manager
Ms Evi Krumrey
Tel.: 06251 8479-57
E-Mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

 

 

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About us

Heinrich Metzendorf Schule

Berufliches Schulzentrum des Kreises Bergstraße
Wilhelmstr. 91 + 93
64625 Bensheim

Secretary's office:
Phone: +49-(0)6251 8479-0
Fax: +49-(0)6251 8479-79
E-Mail: heinrich-metzendorf-schule@kreis-bergstrasse.de
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