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Qualification: DIPLOMA OF FIRST LEVEL PROFESSIONAL HIGHER EDUCATION with professional qualification: Hotel Service Organizer

DIPLOMA OF FIRST LEVEL PROFESSIONAL HIGHER EDUCATION with professional qualification: Hotel Service Organizer

Qualification Information

Learning outcomes are formulated in accordance with the relevant occupational standard and the strategic objectives of educational programmes outlined in the state standard of first level professional higher education. For more information, see the Cabinet of Ministers Regulations No. 141 “Regulations on the state standard of first level professional higher education” (adopted on 20.03.2001):  Read standard. Occupational standards:  Occupational standards register



Competences:

1. The knowledge necessary for performance of the basic tasks of the professional activity at the level of notion :
1.1. structure and history of tourism industry;
1.2. tourism destinations;
1.3. trends in the hotel service development;
1.4. basic hotel design principles and trends.
2. The knowledge necessary for performance of the basic tasks of the professional activity at the level of understanding:
2.1. structure of the hospitality industry;
2.2. employment structure in hospitality industry;
2.3. topical phenomena and processes affecting the hospitality industry in Latvia and worldwide;
2.4. classification, standards and certification process of tourist accommodations;
2.5. organizational structure of hospitality companies;
2.6. guest segmentation;
2.7. basic elements of hospitality products and services;
2.8. marketing concepts and marketing process in a hospitality company;
2.9. impact of socio-economic changes on the development of the industry;
2.10. impact of the legal and political environment on commercial and services sectors;
2.11. requirements of the laws and regulations for hospitality business start-up and development;
2.12. laws and regulations governinng the property law;
2.13. legal order of consumer protection;
2.14. implementation of the quality management system in a hospitality company;
2.15. sources of financing, pricing, and revenue raising methods in the hospitality industry;
2.16. monitoring of the company financial and accounting systems;
2.17. building management laws and regulations; building management systems;
2.18. resource management principles in a hospitality company;
2.19. professional terms in the national language and one foreign language.
3. The knowledge necessary for performance of the basic tasks of the professional activity at the level of use:
3.1. development of a hospitality company work plans;
3.2. performance reporting and performance assessment in a hospitality company;
3.3. development and implementation of customer service standards;
3.4. basic principles of personnel management;
3.5. organization of the staff recruitment, selection and training processes;
3.6. development and distribution of a hospitality company product and service offer;
3.7. internal and external sales and merchandising techniques;
3.8. organization of the work of hotel departments;
3.9. planning, design and development of a hospitality company services;
3.10. organization of a procurement process in a hotel;
3.11. development of a hospitality company quality management principles;
3.12. office equipment and hotel management software;
3.13. cash register systems and documentation;
3.14. inventory of goods and materials, inventory reports;
3.15. document management requirements and regulations;
3.16. time management;
3.17. basic principles of professional ethics, general ethics and confidentiality;
3.18. principles of business and professional etiquette, business communication and cooperation;
3.19. self-monitoring system of companies;
3.20. legal employment relationship;
3.21. sanitary requirements, general and personal hygiene requirements;
3.22. labour protection requirements;
3.23. environmental protection requirements;
3.24. first aid;
3.25. official language;
3.26. two foreign languages at the level of professional communication;
3.27. requirements of personal data protection;
3.28. self-control systems (HACCP) developed in the company.



Skills:

1. To develop work plans for a hospitality company’s departments in accordance with the overall objectives of the company.
2. To evaluate the performance of a hospitality business unit and propose the necessary changes.
3. To promote the development and implementation of customer-focused service standards, monitor the company’s compliance with the above standards.
4. To use quality management principles to improve the performance indicators of a hospitality company.
5. To develop the supply of products and service offer of a hoospitality company.
6. To use internal and external sales tools and techniques and merchandising techniques.
7. To evaluate and promote efficiency of the sales personnel.
8. To plan and organize recruitment and selection of employees.
9. To evaluate and develop the companystaff skills through training and application of professional growth promotion methods.
10. To organize conferences, banquets and other events within the scope of a hospitality company’s business.
11. To use the latest technologies in the management of a hospitality company’s departments.
12. To meet the company’s self-control system requirements.
13. To organize and monitor the work of a hospitality company’s departments.
14. To observe the requirements of the industry laws and regulations.
15. To evaluate the efficiency of materials and resources management.
16. To apply the resource management principles of a hospitality company.
17. To carry out inventory of goods and materials, prepare inventory reports;
18. To analyse inventory results and propose improvements for performance of further activity of a hospitality company.
19. To plan and control budget of a hospitality company departments.
20. To develop and evaluate procurement strategy and performance reports.
21. To observe the requirements of the labour protection, electrical safety and fire safety laws and regulations.
22. To observe the requirementsof the environmental protection regulations.
23. To participate in implementation of the company personnel policy in the company.
24. To develop and implement his/her professional development plan, strive to achievement of the set goals.
25. To observe the professional and general principles of ethics and confidentiality.
26. To act in accordance with business etiquette and generally accepted norms of behavior and speech.
27. To work in a team and individually, plan his/her individual work, assess its quality and be responsible for his/her individual and team performance.
28. To identify and solve problems by applying effective conflict resolution strategies.
29. To be able to communicate fluently in the national language.
30. To be able to communicate in at least two foreign languages at the level of professional communication.
31. To use professional terminology in the national language and two foreign languages.
32. To use office equipment, hotel management software, cash register systems and credit card payment terminals.
33. To manage documents in accordance with the requirements of the laws and regulations.
34. To provide the first aid.



Knowledge:

1. To develop work plans for a hospitality company’s departments in accordance with the overall objectives of the company.
2. To evaluate the performance of a hospitality business unit and propose the necessary changes.
3. To promote the development and implementation of customer-focused service standards, monitor the company’s compliance with the above standards.
4. To use quality management principles to improve the performance indicators of a hospitality company.
5. To develop the supply of products and service offer of a hoospitality company.
6. To use internal and external sales tools and techniques and merchandising techniques.
7. To evaluate and promote efficiency of the sales personnel.
8. To plan and organize recruitment and selection of employees.
9. To evaluate and develop the companystaff skills through training and application of professional growth promotion methods.
10. To organize conferences, banquets and other events within the scope of a hospitality company’s business.
11. To use the latest technologies in the management of a hospitality company’s departments.
12. To meet the company’s self-control system requirements.
13. To organize and monitor the work of a hospitality company’s departments.
14. To observe the requirements of the industry laws and regulations.
15. To evaluate the efficiency of materials and resources management.
16. To apply the resource management principles of a hospitality company.
17. To carry out inventory of goods and materials, prepare inventory reports;
18. To analyse inventory results and propose improvements for performance of further activity of a hospitality company.
19. To plan and control budget of a hospitality company departments.
20. To develop and evaluate procurement strategy and performance reports.
21. To observe the requirements of the labour protection, electrical safety and fire safety laws and regulations.
22. To observe the requirementsof the environmental protection regulations.
23. To participate in implementation of the company personnel polic

Reference Data

EQF Level:
Thematic area:
Information Language:
Location:
NQF Level: 
5
Awarding body: 

Vidzeme University College

Awarding body contact info: 

CĒSU IELA 4, VALMIERA, LV-4200
Tālr.: 64207230
Fakss: 64207229
E-pasts: info@va.lv

Source of information: 
National occupation classification: 

ISCO-08

Relationship type: 

Hotel service organizer (2422 25)

Access requirements: 

Certificate of general secondary education or Diploma of vocational secondary education

Ways to acquire: 

Formal (through education programmes)