Name of qualification Name of qualification: Organizator poslovanja v gostinstvu in turizmu/organizatorka poslovanja v gostinstvu in turizmuAdd to comparison
Translated title (no legal status) Translated title: Organiser of operations in the food services and tourism sectors
Type of qualification Type of qualification: Short cycle higher vocational diploma
Category of qualification Category of qualification: Educational Qualification
Type of education Type of education: Short cycle higher vocational education
Duration Duration of education:
2 years
Credits Credits: 120 credits
Admission requirements Entry conditions:
  • 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
ISCED field Field:
Services
ISCED subfield subfield: inter-disciplinary programmes and qualifications involving services
Qualification level

SQF Level: SQF 6
EQF Level: EQF 5
EOVK Level: Short cycle

Learning outcomes:

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.

Assesment and completion:
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). 

Progress:

Students may progress to the second year if they have successfully completed first-year modules, subjects and practical training (including practical classes, seminar papers, projects, examinations, etc.) totalling at least 45 credits, where all practical classes and practical training course units must be completed in full. 

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

SQF 6

EQF 5

The Career path tab shows the possible career path within the selected qualification area, which is not the only one and is not mandatory. The actual transition between qualifications, which is determined by law, is defined in the Transition tab.

Inženir logistike/inženirka logistike

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

SQF 6 / EQF 5 

Diplomirani inženir logistike (un)/diplomirana inženirka logistike (un)

Diplomirani inženir logistike (vs)/diplomirana inženirka logistike (vs)

SQF 7 / EQF 6 

Magister ekonomije in logistike/magistrica ekonomije in logistike

Magister inženir logistike/magistrica inženirka logistike

SQF 8 / EQF 7 

Doktor znanosti/doktorica znanosti s področja logistika sistemov

SQF 10 / EQF 8

Progression:

First-cycle study programmes (SQF, level 7)

Conditions for obtaining a public document:

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).

Awarding body:

Higher vocational school in cooperation with employers providing practical training.

URL

Awarding body URL:
https://paka3.mss.edus.si/registriweb/ProgramPodatki.aspx
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