Government Pavilion, C/ Padre Herrera s/n
Post Office Box 456
38200, San Cristobal de La Laguna
Santa Cruz de Tenerife - Spain
Switchboard Tel.: (+34) 922 31 90 00
Hours: Mon, 8:00 a.m. to 9:00 p.m.
Safe environments in the restaurant service
Safe environments in the restaurant service
Overview
This micro-credential trains students in the comprehensive management of occupational safety and health in environments with high preventive demands. The program addresses the safe handling of loads, the use of tools and machinery, and the supervision of workflows, with the aim of preventing accidents and promoting a preventive culture in the workplace.
The purpose of this skills-based training is to equip students with the professional competencies necessary for the comprehensive management of occupational safety and health in demanding work environments. Students are also trained in load handling and the professional use of tools and machinery, minimizing the risk of back injuries and workplace accidents. They are qualified to supervise safe and efficient workflows, thus ensuring their own safety, the safety of other employees, and the safety of clients. Finally, the training focuses on transforming professionals into proactive managers and role models for a culture of prevention in occupational safety and health.
Students must be between 25 and 64 years old on the date the training begins.
This training is only available to staff from companies associated with ASHOTEL (Hotel and Extrahotel Association of Tenerife, La Palma, La Gomera and El Hierro).
A university degree will not be required to access this micro-credential.
Academic program
I. Basic concepts on safety and health
Work and health
Work-related injuries: accidents and occupational diseases.
Basic rights and duties in prevention.
II. Introduction to safety in catering and dining room
Characteristics of the environment: continuous movement, direct contact with the public, transport of trays and carts.
Security objectives derived from the risk assessment of the area.
III. Ergonomics and physical workload
Sustained postures and efforts during service.
Handling trays, service carts and furniture.
Concepts of static and dynamic load.
IV. Specific risks.
Visual fatigue in administrative tasks:
- Risks associated with the use of POS systems, computers and terminals.
- Lighting, adequate distance and prevention of glare.
Psychosocial risks:
- High work pace, interaction with clients and stress management.
- Coping strategies and safe communication.
- Security risks in the storeroom and warehouse:
- Falling objects due to handling or collapse.
- Blows and cuts with objects and tools.
- Entrapments and collisions with carts, pallet trucks and trolleys.
V. Preventive measures in storage
Correct stacking according to weight and height.
Safe use of ladders and PPE.
Safe cleaning procedures to avoid slippery floors.
Prevention of falls and bumps in the room:
- Workspace management and obstacles.
- Safe movement techniques when carrying trays or equipment.
VI. Practical application with real examples.
Analysis of frequent incidents in the dining room/restaurant.
Good practices: flow control, shift coordination, safe movement between diners.
- Theoretical classes: expository, explanatory or demonstration sessions of the contents and knowledge.
- Practical classes: sessions of practical application of the content developed in the theoretical classes, through the resolution of exercises, problems or theoretical-practical scenarios.
- Independent work: independent and self-regulated activity of the student based on the guidelines proposed in the subject.
- Individual tutoring.
- Assessment: continuous assessment tests and a final exam. The tests will be conducted online on the designated platform.
Regarding the way to organize the teaching to achieve the objectives set out in the micro-credential, the organizational modality summarized below will be followed:
- Lectures/expository method: presentation or explanation by the teaching staff.
- Personal study: preparation for tests, exams, etc.
- Assessment: written tests, oral tests, practical tests…
- Tutoring: instruction period in which teachers and students interact with the aim of reviewing and discussing materials and topics presented in class.
The microcredential will have an evaluation system (ES) based on the following assessment tests:
- Objective tests (true/false, multiple choice, test-type, fill-in-the-blank, ordering, etc.): These are measurement instruments that allow the evaluation of knowledge, skills, performance, aptitudes, etc. The answers are closed-ended, and objectivity is favored during the scoring process.
- Attendance, participation or attitude in teaching activities, seminars, tutorials, etc.: monitoring student attendance and participation in teaching activities, carrying out activities during teaching sessions.
- Observation techniques (records, checklists, attitude scales, etc.): application of methods to describe and record the manifestations of student behavior.
General information
Credits: 2 ECTS
Duration: 11/05/2026 – 19/05/2026
Teaching modality: In-person/Virtual/ Blended
Location: ULL virtual campus and hotel to be determined
Valued at: €145
The cost of tuition for this Microcredential will be subsidized by the 'Plan for the development of university microcredentials', investment 6 of component 21 of the Addendum to the 'Recovery, Transformation and Resilience Plan', financed by the European Union – Next Generation EU, year 2025.
Short courses available in various formats (in-person, online, or hybrid). Ideal for learning without interrupting your professional life.
Content created and delivered by professionals and experts in the field, designed for immediate application.
Endorsed by the University of La Laguna. You will receive an official ECTS certificate, valid in the European Higher Education Area.
Teaching staff
In collaboration with
