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Qualification: Certificate of professional qualification: Hospitality Service Specialist

Certificate of professional qualification: Hospitality Service Specialist

Qualification Information

Learning outcomes are formulated in accordance with the relevant occupational standard: Occupational standards register



Competences:

1. The KNOWLEDGE at the level of notion:
1.1. basics of business etiquette and protocol.
1.2. basics of cooking technologies.
1.3. business management software of a hospitality company.
2. The KNOWLEDGE at the level of understanding:
2.1. general hygiene requirements according to the valid laws and regulations.
2.2. requirements for the materials coming into contact with food products.
2.3. provision of the first aid.
2.4. fire safety regulations.
2.5. electrical safety regulations regarding devices.
2.6. basics of tourism geography.
2.7. most important historical and cultural events of Latvia.
2.8. basics of psychology.
2.9. classification of hospitality companies.
2.10. organizational structures of hospitality companies.
2.11. basics of marketing.
2.12. basics of healthy nutrition.
2.13. cuisine culture of different countries, its traditions and characteristics.
2.14. types of banquets and their basic service principles.
2.15. types of food and drink menus and the basic principles of their creation.
2.16. basic accounting principles in a hospitality company.
2.17. pricing.
2.18. Professional terms in the official language and at least two foreign languages.
2.19. technical requirements of the execution of documents.
3. The KNOWLEDGE at the level of use:
3.1. tourism product of Latvia.
3.2. work organization in hospitality companies.
3.3. hygiene requirements.
3.4. basics of hospitality.
3.5. basic principles of communication psychology and etiquette.
3.6. basics of ethics and aesthetics in the culture of serving.
3.7. textile products, their types, care, storage and preparation for work.
3.8. types of table settings.
3.9. risk analysis principles in guest service processes.
3.10. principles of guest welcome and service.
3.11. characterization of food and beverages.
3.12. types and sequence of food and beverage service.
3.13. guest account settlement.
3.14. basics of communication psychology.
3.15. official language.
3.16. one foreign language and another foreign language at the level of professional communication including terminology.
3.17. obtaining, processing and analysis information by using a computer.
3.18. usage of office equipment.
3.19. speech and movement culture.
3.20. history of the hospitality company and origin of its products.
3.21. legal employment  relations.
3.22. labour protection.
3.23. environmental protection requirements.



Skills:

1. To use the professional equipment to be used by the hospitality company.
2. To use software for performance of the official duties.
3. To use office equipment.
4. To use a cash register.
5. To assess the quality of foodstuff and apply the basic principles of self-control.
6. To observe the labour protection and sanitary regulations.
7. To maintain the surroundings and premises of the hospitality company in order.
8. To protect the environment.
9. To plan, organize and coordinate his/ her work.
10. To improve his/ her professional expertise.
11. To apply the basic principles of hospitality.
12. To apply his/her knowledge of tourism.
13. To take orders.
14. To receive and register the guests.
15. To offer and sell company and the tourism product.
16. To provide support when solving problems with guests during their stay.
17. To set up a menu.
18. To prepare, garnish and serve breakfast.
19. To serve lunch and dinner upon request of the guests.
20. To lay tables for parties in accordance with the placed orders.
21. To offer and serve meals.
22. To offer and serve soft and hard drinks.
23. To prepare accounting and financial documents relating to his/ her work duties.
24. To settle guest accounts by cash and non-cash transactions.
25. To use the professional terms in the official language and one foreign language.
26. To have a good command of the official language.
27. To communicate in at least two foreign languages.
28. To cooperate with guests, his/ her employer and colleagues.
29. To make proposals for improvement of the company operation and participate in the procedure of their implementation.
30. To observe the intercultural principles and the rules of general conduct.
31. To contribute to a positive image of the company.
32. To contribute to a positive microclimate in the working team.
33. To understand and be able to discuss the ongoing events regarding sports, politics and entertainment.



Knowledge:

1. To use the professional equipment to be used by the hospitality company.
2. To use software for performance of the official duties.
3. To use office equipment.
4. To use a cash register.
5. To assess the quality of foodstuff and apply the basic principles of self-control.
6. To observe the labour protection and sanitary regulations.
7. To maintain the surroundings and premises of the hospitality company in order.
8. To protect the environment.
9. To plan, organize and coordinate his/ her work.
10. To improve his/ her professional expertise.
11. To apply the basic principles of hospitality.
12. To apply his/her knowledge of tourism.
13. To take orders.
14. To receive and register the guests.
15. To offer and sell company and the tourism product.
16. To provide support when solving problems with guests during their stay.
17. To set up a menu.
18. To prepare, garnish and serve breakfast.
19. To serve lunch and dinner upon request of the guests.
20. To lay tables for parties in accordance with the placed orders.
21. To offer and serve meals.
22. To offer and serve soft and hard drinks.
23. To prepare accounting and financial documents relating to his/ her work duties.
24. To settle guest accounts by cash and non-cash transactions.
25. To use the professional terms in the official language and one foreign language.
26. To have a good command of the official language.
27. To communicate in at least two foreign languages.
28. To cooperate with guests, his/ her employer and colleagues.
29. To make proposals for improvement of the company operation and participate in the procedure of their implementation.
30. To observe the intercultural principles and the rules of general conduct.
31. To contribute to a positive image of the company.
32. To contribute to a positive microclimate in the working team.
33. To understand and be able to discuss the ongoing events regarding sports, politics and entertainment.

Reference Data

EQF Level:
Thematic area:
Information Language:
Location:
NQF Level: 
4
Awarding body: 

- Mācību centrs "Buts"

Awarding body contact info: 

LĀČPLĒŠA IELA 125, RĪGA, LV-1003
Tālr.: 67221736
Fakss: 67221744
E-pasts: buts@buts.lv

Source of information: 
National occupation classification: 

ISCO-08

Relationship type: 

Hospitality service specialist (5131 06)

Access requirements: 

Certificate of general secondary education or Diploma of vocational secondary education

Ways to acquire: 

Formal (through education programmes) or
Formal (through non-formal education acquired competence recognition process, completing the qualifications professional examination)