geographical areas relevant to tourism
The field of tourism geography in Europe as well as the rest of the world in order to point out relevant tourism areas and attractions.
Tourism product managers analyse the market, research potential offers, develop products, plan and organise the distribution and marketing processes.
No competences in this bucket.
The field of tourism geography in Europe as well as the rest of the world in order to point out relevant tourism areas and attractions.
The principles concerning customer behaviour and target markets with the aim of promotion and sales of a product or a service.
The study of the tourism market on a international, regional and local level and considering worldwide tourist destinations.
The study of touristic resources in a specific area and its potential for further development of new touristic services and events.
The field of market analysis and research and its particular research methods.
Create travel charter programmes in accordance to organisation policy and market demand.
Evaluate an area by analysing its typology, characteristics and its application as a tourist resource.
Establish a widely spread network of suppliers in the tourism industry.
Determine the optimal quantities and timings of inventory in order to align it with sales and production capacity.
Create tourism packages by discovering destinations and places of interest in cooperation with local stakeholders.
Build a relationship with the local community at the destination to minimise conflicts by supporting the economic growth of local tourism businesses and respecting local traditional practices.
Carry out the plan to gain competitive advantage on the market by positioning the company's brand or product and by targeting the right audience to sell this brand or product to.
Use revenue from tourism activities and donations to fund and preserve natural protected areas and intangible cultural heritage such as crafts, songs and stories of communities.
Oversee the distribution of touristic catalogues and brochures.
Oversee creation, production and distribution of touristic catalogues and brochures.
Collect information, monitor and assess the impact of tourism on the environment, including on protected areas, on local cultural heritage and biodiversity, in an effort to reduce the carbon footprint of activities in the industry. It includes running surveys about visitors and measuring any compensation required for offsetting damages.
Take part in tourism fairs and exhibitions in order to promote, distribute and negotiate tourism services and packages.
Prepare protection plans to apply against unexpected disasters to reduce the impact on cultural heritage as buildings, structures or landscapes.
Plan protection measures for natural areas that are protected by law, to reduce the negative impact of tourism or natural hazards on the designated areas. This includes activities such as controlling the use of land and natural resources and monitoring the flow of visitors.
Create content for leaflets and tourism brochures, travel services and package deals.
Apply methods used for setting product value taking into consideration market conditions, competitor actions, input costs, and others.
Support and promote tourism initiatives where tourists are immersed in the culture of local communities usually in rural, marginalised areas. The visits and overnight stays are managed by the local community with the aim of supporting their economic development.
Promote local products and services to visitors and encourage the use of local tourism operators in a destination.
Use digital platforms to promote and share information and digital content about a hospitality establishment or services. Analyse and manage reviews addressed to the organisation to ensure customer satisfaction.
Establish a positive, long-term relationship between organisations and interested third parties such as suppliers, distributors, shareholders and other stakeholders in order to inform them of the organisation and its objectives.
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
Make the calculation of both the income and expenditures that are expected to be paid over the coming year concerning the marketing related activities such as advertising, selling and delivering products to people.
Come up with new concepts.
Develop and promote tourism products, activities, services and package deals.
Implement strategies which aim to promote a specific product or service, using the developed marketing strategies.
Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.
Negotiate the terms, conditions, costs and other specifications of a contract while making sure they comply with legal requirements and are legally enforceable. Oversee the execution of the contract, agree on and document any changes in line with any legal limitations.
Oversee distribution channels with regards to the requirements of customers.
Monitor medium term schedules with budget estimations and reconciliation on a quarterly basis.
Manage contractor performance and assess whether they are meeting the agreed standard and correct underperformance if needed.
Reach an agreement with the supplier upon technical, quantity, quality, price, conditions, storage, packaging, send-back and other requirements related to the purchasing and delivering process.
Schedule long term objectives and immediate to short term objectives through effective medium-term planning and reconciliation processes.
No competences in this bucket.
The practice of sustainable travel to natural areas that conserve and support the local environment, fostering environmental and cultural understanding. It usually involves the observation of natural wildlife in exotic natural environments.
The application of self-service technologies in the tourism industry: performing online bookings, self-check-ins for hotels and airlines, allowing clients to perform and complete reservations by themselves using digital tools.
The process of adding diverse digital content (such as images, 3D objects, etc) on surfaces that exist in the real world. The user can interact in real-time with the technology by using devices such as mobile phones.
The process of simulating real-life experiences in a completely immersive digital environment. The user interacts with the virtual reality system via devices such as specifically designed headsets.
No competences in this bucket.
Develop educational programmes and resources for individuals or guided groups, to provide information about sustainable tourism and the impact of human interaction on the environment, local culture and natural heritage. Educate travellers about making a positive impact and raise awareness of environmental issues.
Use augmented reality technology to provide customers with enhanced experiences in their travelling journey, ranging from exploring digitally, interactively and in more depth tourist destinations, local sights and hotel rooms.
Use virtual reality technology to immerse customers into experiences such as virtual tours of a destination, attraction or hotel. Promote this technology to allow customers to sample attractions or hotel rooms virtually before making a purchasing decision.
Apply sales techniques to sell additional products or services to current customers.
Use the mastery of foreign languages orally or written in the tourism sector in order to communicate with collaborators or customers.
Develop inclusive communication resources. Provide appropriate accessible digital, print and signage information and apply the appropriate language to support the representation and inclusion of people with disabilities. Make websites and online facilities accessible, e.g., ensuring compatibility with screen readers.
Ability to conceive a pricing strategy based on understanding, anticipating, and influencing consumer behaviour in order to maximise revenue or profit from a fixed perishable resource from airline resources, such as seats.