customer service
Processes and principles related to the customer, client, service user and to personal services; these may include procedures to evaluate customer's or service user's satisfaction.
Hospitality vocational teachers instruct students in their specialised field of study, hospitality, which is predominantly practical in nature. They provide theoretical instruction in service of the practical skills and techniques the students must subsequently master for a hospitality-related profession, such as hotel receptionist or housekeeper. Hospitality vocational teachers monitor the students' progress, assist individually when necessary, and evaluate their knowledge and performance on the subject of hospitality through assignments, tests and examinations.
Competences and skills
41 ESCO relationsEssential knowledge 5 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 competencesinstructional strategies
The techniques that instructors use to deliver lessons. The aim of these strategies is to make students become more involved in the learning process.
Cross-sector
3 competencesassessment processes
Various evaluation techniques, theories, and tools applicable in the assessment of students, participants in a programme, and employees. Different assessment strategies such as initial, formative, summative and self- assessment are used for varying purposes.
curriculum objectives
The goals identified in curricula and defined learning outcomes.
teamwork principles
The cooperation between people characterised by a unified commitment to achieving a given goal, participating equally, maintaining open communication, facilitating effective usage of ideas etc.
Essential skills and competences 19 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
4 competencesassign homework
Provide additional exercises and assignments that the students will prepare at home, explain them in a clear way, and determine the deadline and evaluation method.
facilitate teamwork between students
Encourage students to cooperate with others in their learning by working in teams, for example through group activities.
teach customer service techniques
Teach techniques designed to maintain customer service standards at a satisfactory level.
work in vocational school
Work in a vocational school that instructs students in practical courses.
Cross-sector
15 competencesadapt teaching to student's capabilities
Identify the learning struggles and successes of students. Select teaching and learning strategies that support students’ individual learning needs and goals.
adapt training to labour market
Identify developments in the labour market and recognise their relevance to the training of students.
apply intercultural teaching strategies
Ensure that the content, methods, materials and the general learning experience is inclusive for all students and takes into account the expectations and experiences of learners from diverse cultural backgrounds. Explore individual and social stereotypes and develop cross-cultural teaching strategies.
apply teaching strategies
Employ various approaches, learning styles, and channels to instruct students, such as communicating content in terms they can understand, organising talking points for clarity, and repeating arguments when necessary. Use a wide range of teaching devices and methodologies appropriate to the class content, the learners' level, goals, and priorities.
- Scope note
- This includes the use of teaching devices such as diagrams and other visual aids.
assess students
Evaluate the students' (academic) progress, achievements, course knowledge and skills through assignments, tests, and examinations. Diagnose their needs and track their progress, strengths, and weaknesses. Formulate a summative statement of the goals the student achieved.
- Scope note
- The skill applies to all educational levels such as primary, secondary, post-secondary and tertiary education.
assist students in their learning
Support and coach students in their work, give learners practical support and encouragement.
assist students with equipment
Provide assistance to students when working with (technical) equipment used in practice-based lessons and solve operational problems when necessary.
develop course outline
Research and establish an outline of the course to be taught and calculate a time frame for the instructional plan in accordance with school regulations and curriculum objectives.
give constructive feedback
Provide founded feedback through both criticism and praise in a respectful, clear, and consistent manner. Highlight achievements as well as mistakes and set up methods of formative assessment to evaluate work.
guarantee students' safety
Ensure all students falling under an instructor or other person’s supervision are safe and accounted for. Follow safety precautions in the learning situation.
maintain students' discipline
Make sure students follow the rules and code of behaviour established in the school and take the appropriate measures in case of violation or misbehaviour.
manage student relationships
Manage the relations between students and between student and teacher. Act as a just authority and create an environment of trust and stability.
monitor developments in field of expertise
Keep up with new research, regulations, and other significant changes, labour market related or otherwise, occurring within the field of specialisation.
prepare lesson content
Prepare content to be taught in class in accordance with curriculum objectives by drafting exercises, researching up-to-date examples etc.
teach hospitality principles
Instruct students in the theory and practice of serving customers, with the aim of assisting them in pursuing a future career in this field, more specifically in an accommodation or in a food and beverage service setting.
Optional knowledge 6 competences
Occupation specific
3 competencesdrinks service operations
The various aspects, such as procedures and techniques, of serving drinks to customers.
food service operations
The various aspects, such as procedures and techniques, of serving food to customers.
hotel operations
The field of hotel operations, especially those involving front office, housekeeping and basic accounting procedures.
Sector-specific
0 competencesNo competences in this bucket.
Cross-sector
3 competencesalcoholic beverage products
The origin and composition of alcoholic beverages and cocktails, the way to match them with food and the way they have to be poured.
disability types
The nature and types of disabilities affecting the human beings such as physical, cognitive, mental, sensory, emotional or developmental and the specific needs and access requirements of disabled people.
learning difficulties
The learning disorders some students face in an academic context, especially Specific Learning Difficulties such as dyslexia, dyscalculia, and concentration deficit disorders.
Optional skills and competences 11 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
8 competencesinspect table settings
Control table settings in order to ensure a correct table setup, including cutlery and glassware.
manage resources for educational purposes
Identify the necessary resources needed for learning purposes, such as materials in class or arranged transportation for a field trip. Apply for the corresponding budget and follow up on the orders.
manage restaurant service
Oversee the entire process of running the restaurant establishment such as managing employees and the mise-en-place.
prepare tableware
Guarantee that plates, cutlery and glassware are clean, polished and in good condition.
serve beverages
Provide a variety of alcoholic and non-alcoholic beverages such as soft drinks, mineral waters, wine and bottled beer over a counter or using a tray.
- Scope note
- Does not include drinks which take a more involved preparation, such as specialised coffee, other hot drinks, mixed drinks, and beers served in a glass.
serve food in table service
Provide food at the table whilst maintaining high level of customer service and food safety standards.
supervise food quality
Oversee the quality and safety of food served to visitors and customers according to food standards.
train staff to reduce food waste
Establish new trainings and staff development provisions to support staff knowledge in food waste prevention and food recycling practices. Ensure that staff understands methods of and tools for food recycling, e.g., separating waste.
green
Cross-sector
3 competencesperform classroom management
Maintain discipline and engage students during instruction.
provide lesson materials
Ensure that the necessary materials for teaching a class, such as visual aids, are prepared, up-to-date, and present in the instruction space.
work with virtual learning environments
Incorporate the use of online learning environments and platforms into the process of instruction.
digital