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HOSPITALITY & TOURISM INDUSTRY

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CERTIFICATION PROGRAMS

Provide a general description of the items below and introduce the services you offer. Click on the text box to edit the content.

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TOUR GUIDE

  1. Planning Travel Itineraries

  2. Preparing Travel Equipment

  3. Gathering Tourist Information

  4. Providing Pickup and Drop-off Services

  5. Communicating Information

  6. Guiding at Tourist Sites

  7. Leading Tours

  8. Providing Interpretation During Tours

  9. Managing Extended Tours

  10. Creating Tour Reports

  11. Handling Conflict Situations

  12. Following Workplace Health, Safety, and Security Procedures

  13. Administering First Aid

  14. Collaborating with Colleagues and Tourists

  15. Working in Diverse Social Environments

  16. Communicating via Telephone

  17. Performing Administrative Procedures

  18. Searching for Data on Computers

  19. Developing and Updating Tourism Knowledge

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TOUR LEADER

  1. Collaborating with Colleagues and Tourists

  2. Working in Different Social Environments

  3. Following Health, Safety, and Security Procedures in the Workplace

  4. Handling Conflict Situations

  5. Developing and Updating Tourism Knowledge

  6. Preparing for Tours

  7. Coordinating Preparation Schedules

  8. Developing Destination Knowledge

  9. Arranging Departure Times

  10. Organizing Transit Times

  11. Scheduling Arrival Times

  12. Managing Time while on Vehicles

  13. Arranging Hotel Check-Ins and Check-Outs

  14. Organizing Participants during Tours

  15. Managing Extra Tours

  16. Coordinating Mode of Transportation Transfers

  17. Handling Unexpected Issues

  18. Addressing Participant Complaints During Tours

  19. Managing Tour Reports

  20. Communicating Orally in Basic Operational English

  21. Reading in Basic Operational English

  22. Writing in Basic Operational English

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RECEPTIONIST 

  1. Work effectively with colleagues and customers

  2. Work in a socially diverse environment

  3. Implement occupational health and safety procedures

  4. Perform clerical procedures

  5. Access and retrieve computer-based data

  6. Communicate effectively on the telephone

  7. Maintain hospitality industry knowledge

  8. Develop and update tourism industry knowledge

  9. Develop and update local knowledge

  10. Promote products and services to customer

  11. Establish and maintain a safe and secure workplace

  12. Speak English at a basic operational level

  13. Use common business tools and technology

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WAITER/WAITRESS

  1. Take food orders and provide courteous table service

  2. Provide advice to patrons on food and beverage services

  3. Process transactions for purchase of goods and services

  4. Prepare and serve non-alcoholic beverages

  5. Provide room service

  6. Speak English at a basic operational level

  7. Receive and resolve customer complaints

  8. Perform basic first aid procedures

  9. Maintain hospitality industry knowledge

  10. Develop and update local knowledge

  11. Read and interpret basic instructions, directions and/or diagrams

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ROOM ATTENDANT

  1. Work effectively with customers and colleagues

  2. Work in a socially diverse environment

  3. Implement occupational health and safety procedures

  4. Perform basic clerical procedures

  5. Maintain hospitality industry knowledge

  6. Manage and resolve conflict situations

  7. Perform basic First Aid procedures

  8. Perform child protection duties relevant to the tourism industry

  9. Speak English at basic operational level

  10. Access and retrieve computer-based data

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FRONT OFFICE

  1. Provide accommodation services

  2. Receive and process reservations

  3. Operate computerized reservation system

  4. Process a financial transaction for services rendered

  5. Maintain a paper-based filling and retrieval system

  6. Process transactions for purchase of goods or services

  7. Maintain guest’s financial records

  8. Prepare routine financial statements

  9. Manage quality customer/guest services

  10. Receive and securely store incoming goods

  11. Monitor and manage workplace relations and diversity

  12. Roster staff

  13. Monitor routine workplace operations

  14. Coach others in job skills

  15. Provide for the safety of VIPs

  16. Manage intoxicated persons

  17. Conduct a night audit

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BELLBOY

  1. Planning Travel Itineraries

  2. Preparing Travel Equipment

  3. Gathering Tourist Information

  4. Providing Pickup and Drop-off Services

  5. Communicating Information

  6. Guiding at Tourist Sites

  7. Leading Tours

  8. Providing Interpretation During Tours

  9. Managing Extended Tours

  10. Creating Tour Reports

  11. Handling Conflict Situations

  12. Following Workplace Health, Safety, and Security Procedures

  13. Administering First Aid

  14. Collaborating with Colleagues and Tourists

  15. Working in Diverse Social Environments

  16. Communicating via Telephone

  17. Performing Administrative Procedures

  18. Searching for Data on Computers

  19. Developing and Updating Tourism Knowledge

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PASTRY COOK

  1. Apply standard safety procedures for handling foodstuffs

  2. Clean and maintain kitchen equipment and utensils

  3. Comply with workplace hygiene procedures

  4. Prepare and display petits fours

  5. Prepare and display sugar work

  6. Prepare and model marzipan

  7. Prepare and present chocolate goods

  8. Prepare and present desserts

  9. Prepare and present gateaux, torten and cakes

  10. Prepare and produce cakes and pastries

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CHEF De PARTIE

  1. Apply standard safety procedures for handling foodstuffs

  2. Clean and maintain kitchen equipment and utensils

  3. Implement occupational health and safety procedures

  4. Organize and prepare food products and meals

  5. Receive and store kitchen supplies and food stocks

  6. Receive and resolve customer complaints

  7. Read and interpret basic instructions, directions and/or diagrams

  8. Apply basic techniques of commercial cookery

  9. Prepare and store food in a safe and hygienic manner

  10. Present and display food products

  11. Receive and securely store incoming goods

  12. Promote hospitality products and services

  13. Establish and maintain a safe and secure workplace

  14. Manage quality guest/customer service

  15. Manage stock purchases and inventories

  16. Prepare and monitor operational budgets

  17. Manage financial performance within a budget

  18. Work effectively with colleagues and customers

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BUTCHER

  1. Apply standard safety procedures for handling foodstuffs

  2. Clean and maintain kitchen equipment and utensils

  3. Comply with workplace hygiene procedures

  4. Implement occupational health and safety procedures

  5. Identify and prepare various meats

  6. Prepare portion-controlled meat cuts

  7. Prepare and store food in a safe and hygienic manner

  8. Perform child protection duties relevant to the tourism industry

  9. Work in a socially diverse environment

  10. Work effectively with colleagues and customers

  11. Perform basic first aid procedures

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FOOD & BEVERAGES SUPERVISOR

  1. Maintain hospitality industry knowledge

  2. Perform clerical procedures

  3. Read and interpret basic instructions, directions and/or diagrams

  4. Receive and resolve customer complaints

  5. Speak English at a basic operational level

  6. Work effectively with colleagues and customers

  7. Provide a link between kitchen and service area

  8. Provide food and beverage services

  9. Receive and securely store incoming goods

  10. Establish and maintain a safe working environment

  11. Manage quality customer service

  12. Start conversations and develop good relations with guests

  13. Provide gueridon service

  14. Provide silver service

  15. Serve a range of wine products

  16. Prepare and serve cocktails

  17. Coach others in job skills

  18. Monitor staff performance standards

  19. Monitor routine workplace operations

  20. Roster staff

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COOK

  1. Prepare the broth and sous

  2. Identify and prepare meat

  3. Prepare appetizer and salad

  4. Prepare soup

  5. Prepare various sandwiches

  6. Prepare and cook poultry and game

  7. Prepare vegetables, eggs and food made from flour

  8. Prepare and cook seafood

  9. Prepare hot and cold desserts

  10. Prepare and make curry seasoning

  11. Prepare and make rice and noodle dishes

  12. Prepare and make salads (gadogado, pecel, urap, salad and the like)

  13. Prepare and make accompaniment dishes (crackers, chips and fried onions or shallot)

  14. Prepare and make broth & soup

  15. Prepare and make chicken, seafood & vegetables curry dishes

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PUBLIC AREA ATTENDANT

  1. Provide housekeeping services to guests

  2. Clean public areas, facilities and equipment

  3. Provide a lost and found facility

  4. Clean and maintain industrial work area and equipment

  5. Work effectively with customers and colleagues

  6. Work in a socially diverse environment

  7. Implement occupational health and safety procedures

  8. Manage and resolve conflict situations

  9. Speak English at a basic operational level

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