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

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.