CHƯƠNG TRÌNH KHUNG NGHỀ KHÁCH SẠN - NHÀ HÀNG

Education training for professionals in the hospitality industry and the common part of the education professions for the restaurant manager / the hotel manager / hotel clerk / the professional caterer

 

Subjects of vocational training are at least the following skills and knowledge:

 

  1. Vocational training, labor law and collective bargaining,
  2. Structure and organization of the training company,
  3. Health and safety at work,
  4. Environmentalism,
  5. Dealing with guests, consulting and sales,
  6. Use of equipment, machinery and household goods, work planning,
  7. Hygiene,
  8. Kitchen area,
  9. Service area,
  10. Office organization and communication,
  11. Retailing,
  12. Advertising and promotion,
  13. Economy.

 

 

Training plan for vocational training in the hospitality industry

 

Part I: Vocational education and training

 Nr.

Part of the education profession

Skills and knowledge to be imparted making independent planning, implementation and monitoring

Temporal values ​​in weeks in the training years

1

2

3

1

2

3

4

1

Vocational training, labor law and collective bargaining (§ 2 Nr. 1)

a)

importance of the training contract, in the particular acquisition, duration and termination explain

to mediate during the entire training

b)

call the mutual rights and obligations under the training contract

c)

opportunities for vocational training

d)

significant part of the employment contract call

e)

significant terms of the applicable collective bargaining agreements for the training company name

2

Structure and organization of the training company (§ 2 Nr. 2)

a)

Construction and operation of the training tasks explain

b)

The basic functions of the training operations such as purchasing, production, service, sales and management to explain

c)

relations of the training company and its employees to business organizations, professional associations and trade unions

d)

principles, responsibilities and operation of the plant constitutional or legal staff representation bodies of the forming operation described

3

Health and safety at work (§ 2 Nr. 3)

a)

danger to safety and health in the workplace identify and take action to avoid them

b)

Apply occupational health and safety and accident prevention regulations

c)

describe behaviors in accidents and initiate early action

d)

Apply rules of fire prevention; describe behavior in fires and take measures for fire fighting

4

Environmentalism (§ 2 Nr. 4)

To avoid operational pollution in the professional sphere of influence to contribute

a)

potential environmental impact of the training organization and its contribution to environmental protection by examples explain

b)

apply rules governing the operation of the training environment

c)

Opportunities for economic and environmentally responsible use of energy and materials use

d)

To avoid waste, make substances and materials in an environmentally friendly disposal

5

Dealing with guests, advice and sales (§ 2 Nr. 5)

a)

Impact of personal appearance and behavior of guests and shall constitute

10

   

b)

Host function perceive

c)

Visitor expectations regarding counseling, support and service to determine

d)

Duties, powers and responsibilities as part of the organizational structure into account

e)

Guests receive care and professional advice

f)

vocational foreign language terms apply

g)

Guests learn about the range of services and products

h)

Messages and receive and forward contracts

i)

job-related laws apply

6

Use of equipment, machinery and household goods, work planning (§ 2 Nr. 6)

a)

Operations plan

2

   

b)

Prepare area of ​​work, taking into account hygienic and ergonomic requirements

c)

Working arrangements in each area to perform

d)

Equipment, machinery and consumer goods used economically

e)

Equipment, machinery and consumer goods and cleaning

7

Hygiene (§ 2Nr. 7)

a)

Rules and principles for personal and industrial hygiene use

2

   

b)

Disinfectants and cleaning agents used economically

8

Kitchen area (§ 2 Nr. 8)

a)

Products to consider the character and use options to assign

12

   

b)

Techniques and cooking methods for preparing simple meals apply

c)

Simple food, taking into account the recipes, the nutrition and economics prepare

d)

Convenience food   in compliance of processing stages, recipes and process efficiency to simple foods

e)

simple foods cause as specified

f)

involved in the product presentation

9

service area (§ 2 Nr. 9)

a)

Salability of products check

12

   

b)

Infusion and hot drinks and prepare to pour drinks

c)

Food and beverage serving

d)

participate in service and menu meetings

e)

Cash operating system use

10

Office organization and communication (§ 2 Nr. 10)

a)

perform job-related written assignments

10

   

b)

Register and store documents

c)

Result registers and files, and for the fulfillment of tasks use, secure data

d)

statutory and company regulations on data protection apply

11

Retailing (§ 2 Nr. 11)

a)

Were suppose to check on weight, quantity and visible damage and initiate normal service measures

4

   

b)

Goods store  under their claims

c)

inventory control

Part II: Joint vocational professional education

1

Dealing with guests, advice and sales (§ 2 Nr. 5)

a)

Conversations lead guest and business-oriented

 

12

 

b)

verbal and non-verbal ways to apply

c)

Complaints to accept, edit, and handling solutions

d)

Reservation requests  and  handling reservations

e)

Guests advise taking into account their wishes

2

Use of equipment, machinery and household goods, work planning (§ 2 Nr. 6)

a)

Maintenance of equipment as well as repair of household goods cause

 

4

 

b)

Monitor and evaluate work results

3

Retailing (§ 2 Nr. 11)

a)

workplace goods demand determine

 

12

 

b)

orders take

c)

Inventories perform, adopting an inventory under guidance

d)

Payments process

e)

cost-conscious insertion of materials and household goods justify

f)

Costs and revenues are calculated using the example of services provided

g)

Selling prices to determine operational costing

4

Advertising and promotion (§ 2 Nr. 12)

a)

Promotional and advertising differ and use for advertising the training company

 

12

 

b)

promotional measures to prepare

c)

participate in promotions

d)

occasioned related decorations run

e)

Create promotional offers

5

Economic service (§ 2 Nr. 13)

a)

Guest rooms get ready supply and as circumstances require

 

12

 

b)

Guest rooms clean and maintain

Part III: Special vocational technical education: restaurant management

1

Dealing with guests, advice and sales (§ 3 Nr. 1)

a)

Food and drink offer

   

14

b)

Consulting and Sales talks, plan and follow up

2

Work at the guest's table (§ 3 Nr. 2)

a)

Making beverages, present and serve

   

12

b)

Prepare meals, present and serve

3

Organize of festivities and events (§ 3 Nr. 3)

a)

Expiration of celebrations and events schedule

   

12

b)

Menu with matching drinks assemble

c)

organizational preparations to perform

d)

participate in the orientation

4

Performing a station (§ 3 Nr. 4)

a)

Take orders

   

14

b)

Service Procedure organize

c)

Various Service types

d)

Guest account and create bill

e)

Daily receipts bill

f)

convert currencies

g)

simple information can be obtained in a foreign language

Part IV: Specific vocational technical education: Hotel Management

1

Dealing with guests, advice and sales (§ 4 Nr. 1)

a)

Inquiries edit and create quotes

   

14

b)

Confirm and process orders

c)

Consulting and sales talks

2

Reception (§ 4 Nr. 2)

a)

Reservation process and occupancy plans set

   

14

b)

Information and communication technologies to use task-oriented

c)

correspondence lead

d)

Guests execute orders

e)

services rendered book

f)

Settle and create a guest account

g)

Hotel Checkout lead and settle

h)

Settling with travel agencies and tour

i)

simple information can be obtained in a foreign language

k)

convert currencies

3

Marketing (§ 4Nr. 3)

a)

Develop and implement marketing strategies

   

12

b)

Results of marketing efforts to control

c)

Measures to carry out public relations

4

Economic services (§ 4 Nr. 4)

a)

sectoral workforce planning

   

12

b)

Control involves the use of organizational resources to run

Part V: Special vocational technical education: Hotel clerk

1

Human Resources (§ 5 Nr. 1)

a)

social and labor law provisions and collective bargaining and company regulations apply task-oriented

   

14

b)

personnel involved in the planning and recruitment activities take

c)

Operations in connection with the start and termination of employment process

d)

Operations in connection with labor and absenteeism edit

e)

Objectives and importance of staff assessments represent

f)

create payroll

2

Office organization and communication (§ 5 Nr. 2)

a)

Meetings on an objective and timeframe before and follow-up

   

7

b)

correspondence lead

c)

Information and communication technologies to use task-oriented

d)

Apply rules of communication and to avoid communication problems contribute

e)

Cooperation actively create and edit selected practical team-oriented tasks

f)

Schedule appointments, coordinate and monitor

3

Commercial Management and Control (§ 5 Nr. 3)

a)

Preparatory work for the financial statements to perform

   

16

b)

Payments perform currency conversions

c)

initiate action in case of default normal service

d)

Control costs by lead and propose appropriate measures

e)

Data for costing and pricing determine

f)

Importance of investing explain

g)

Need for ongoing monitoring of the operational cost benefits justify

h)

Results of operational accounting for the purpose of managing and controlling apply, evaluate particular operational metrics

i)

Tasks involved in the business reporting

k)

Operating statistics lead

4

Retailing (§ 5 Nr. 4)

a)

Identify sources for quotes

   

9

b)

Offers in terms of type, quality, price, quantity,, packing, delivery, compare delivery and payment

c)

Purchasing perform; monitor delivery

5

Dealing with guests, advice and sales (§ 5Nr. 5)

a)

Counseling plan, conduct and follow up

   

6

b)

simple information can be obtained in a foreign language

c)

invoices

Part VI: Special vocational technical education for professional caterer

1

system organization (§ 6 Nr. 1)

a)

Restaurant concept of the educational operation of other gastronomic concepts delimit

   

14

b)

Verify compliance with the standards and take action in case of deviations

c)

Plan and organize work processes

d)

Information and communication within the organizational structure of the company to use

2

Marketing (§ 6 Nr. 2)

a)

Marketing tools to apply company-related

   

8

b)

Product presentation used for sales management

c)

Results of marketing activities review

3

Dealing with guests, advice and sales (§ 6 Nr. 3)

a)

Consulting and sales calls, taking into account the marketing concept plan and lead

   

6

b)

Consulting and sales calls and follow up review

c)

simple information can be obtained in a foreign language

4

Human Resources (§ 6 Nr. 4)

a)

Workforce planning

   

12

b)

social and labor law provisions and collective bargaining and company regulations apply task-oriented

c)

Positions of pay slips explain

d)

Operations in conjunction with the start and termination of employment process

e)

Operations in connection with labor and absenteeism edit

f)

assist in the organization and implementation of training

g)

involved in the recruitment

h)

Objectives and importance of employee interviews represent

5

Management and control of operational service (§ 6 Nr. 5)

a)

Check and edit documents

   

12

b)

Control costs by lead and propose appropriate measures

c)

Inventory control system used

d)

operational metrics to evaluate and propose appropriate measures