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Qualification: Organizator poslovanja v gostinstvu in turizmu/organizatorka poslovanja v gostinstvu in turizmu

Organizator poslovanja v gostinstvu in turizmu/organizatorka poslovanja v gostinstvu in turizmu

Qualification Information

A student is qualified to:

(general competences)

  • present a positive attitude to persons of different cultures, nationalities and social backgrounds,
  • successfully and comprehensively transfer his/her knowledge to co-workers and team members,
  • make independent decisions in problematic situations and methodically resolve practical problems,
  • demonstrate commitment to his/her work, concern for his/her own development, and adjust to the various needs of the work process,
  • demonstrate critical thinking, act and make decisions independently, consistently and in a principled manner, and
  • motivate and encourage co-workers to think independently in the workplace.

(vocational-specific competences)

  • transfer theoretical knowledge regarding foreign languages, the economy, management, communication, law, information technology, ethnology, ecology, complementary tourism activities and gastronomy to solving practical cases,
  • independently manage, plan, organise and supervise work processes and promote teamwork,
  • use foreign languages to communicate with guests and to monitor technical literature relating to the food services and tourism sectors,
  • demonstrate knowledge of basic economic principles and legal provisions relating to the food services and tourism sectors,
  • independently apply in-depth knowledge of the economics, marketing and operations of organisations,
  • independently use computer tools and contemporary food services-related software for the purpose of processing the data required to analyse operations and plan business processes,
  • demonstrate awareness of the importance of protecting the natural and cultural environment, and its inclusion in the range of food and tourist services,
  • creatively and independently employ culinary and waiting skills,
  • develop a sense for business discretion and professional ethics,
  • independently communicate in the food services and tourism sectors,
  • manage work processes in the food services and tourism sectors,
  • monitor and identify conditions on the food services and tourism market,
  • organise wine and food tasting events,
  • assess a region and the quality of the tourist area,
  • independently and creatively employ skills relating to the management of travel services, the organisation of events and the entertainment of guests,
  • demonstrate awareness of the importance of complementary tourism activities to create a wider range of services,
  • create tourism products and organise events,
  • independently manage the hotel housekeeping staff, and
  • organise, supervise and monitor the hotel housekeeping work process, and take responsibility for the arrangement and comfort of overnight accommodations.

Reference Data

EQF Level:
Thematic area:
Information Language:
Location:
Further info: 

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Students receive a diploma when they have completed the following: all compulsory modules and subjects totalling 67 credits, two elective modules totalling 18 and 25 credits, free elective subjects (5 credits) and a diploma thesis (5 credits).

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  • Matura or vocational matura (previously school-leaving examination) or
  • master craftsman’s, foreman’s and managerial examination, with an additional test of knowledge at the vocational matura level

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Students' knowledge is assessed by means of practical exercises and seminar papers, and also via products, projects, performances, services, etc. and by examinations. Examination performance is scored as follows: 10 (excellent); 9 (very good: above-average knowledge but with some mistakes); 8 (very good: solid results); 7 (good); 6 (adequate: knowledge satisfies minimum criteria); 5–1 (inadequate). In order to pass an examination, a candidate must achieve a grade between adequate (6) and excellent (10). 

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Higher vocational school in cooperation with employers providing practical training.

NQF Level: 
6
Access requirements: 
  • Matura or vocational matura (previously school-leaving examination) or
  • master craftsman’s, foreman’s and managerial examination, with an additional test of knowledge at the vocational matura level
Ways to acquire: 

Students receive a diploma when they have completed the following: all compulsory modules and subjects totalling 67 credits, two elective modules totalling 18 and 25 credits, free elective subjects (5 credits) and a diploma thesis (5 credits).