| 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:
- organize and carry out gastronomy activities, manage catering operations;
- handle the technological methods of processing raw materials, preparation of meals and beverages, and check their quality;
- care for the hygiene regulations in gastronomy;
- master and apply the principles of rational nutrition and alternative diets;
- have knowledge of the range of foods and beverages and catering application;
- handle the sales techniques, systems and methods of serving;
- organize and coordinate work teams in production and sales;
- compile menu proposals according to gastronomy and other aspects;
- manage the catering events from the organizational and economic point of view;
- have knowledge of the foreign cuisines and dining experience, responded to new trends in catering;
- carry out 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 of services in accommodation facilities;
- organize and perform professional activities of tourism services- tourism services providers, present their offer for different types, forms of tourism and groups of clients;
- perform commercial activities in the hotel business and tourism services;
- have knowledge of the commercial business activities of hotels and other businesses and touristic institutions;
- use modern forms of supply and sale of products and services;
- know the method of securing the main activities with circulating and long-term business property;
- calculate the price of products and services;
- lead business administration, register a movement of assets, raw materials, products and services;
- use economic information to control operating divisions, know methods of evaluating the results of operations.
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