| 3. PROFILE OF SKILLS AND COMPETENCES |
General competences:
- be familiar with various methods of learning, use sources of information well, show functional literacy;
- understand assignments or identify the cores of problems, exert variable solutions, work both independently and within a team;
- communicate in one foreign language at the level of at least B1 of the Common European Framework of Reference for Languages;
- cope with changing socio-economic conditions, be financially literate;
- be aware of the labour market mechanisms, and of the employee-employer relationships, act on career decisions responsibly, understand the significance of lifelong learning;
- use basic mathematics and the basic principles of physics and chemistry when needed in daily situations;
- work with the means of information and communication technologies, exploit adequate sources of information, handle information effectively;
- act in an environmentally-conscious manner and in compliance with strategies for sustainability;
- support values of local, national, European and world cultures, recognize the value of life;
- exert fundamentals of health protection, occupational safety, and fire prevention and safety;
- exert norms and prescriptions in the field.
Vocational competences:
- perform and organize gastronomic activities, manage catering operations;
- know and comprehend the technological procedure of processing raw materials, food and drink preparation and checking their quality;
- ensure compliance with food hygiene regulations in gastronomy;
- apply the principles of rational nutrition and alternative meals;
- know food and beverage products and their catering application;
- handle the sales techniques, systems and types of catering services;
- organize and coordinate work teams’ activities in production and sales;
- compile menus according to gastronomic rules and other aspects;
- ensure gastronomic events from the organizational and economic point of view;
- know foreign cuisines and dining experience, respond to new trends in catering;
- perform and organize accommodation services, manage the operation of accommodation facilities, offer and provide services in accommodation facilities, perform reception services;
- work with information technology when providing services in accommodation facilities;
- carry out and organize professional activities of tourism services - providing tourism services, presenting their offer for different types, forms of tourism and groups of clients;
- perform commercial and business activities in the hotel business and tourism services;
- be aware of the commercial and business activities of hotels and other tourism businesses and institutions;
- apply modern forms of offering and selling products and services;
- ensure the main activities by means of current and long-term assets;
- determinate products and services prices;
- manage business administration, keep record of the movement of assets, raw materials, products and services;
- use economic information to manage operating sectors, know and comprehend the methods for evaluating the results of operations.
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