Issuing Of Training Requirements For The Teaching Hotel And Guest Trade Assistant/hotel And Guest Business Assistant

Original Language Title: Erlassung der Ausbildungsvorschriften für den Lehrberuf Hotel- und Gastgewerbeassistent/Hotel- und Gastgewerbeassistentin

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9. Ordination of the Federal Minister of Economics and Labour, with the training regulations for the teaching profession Hotel-und Gastgewerbeassistants/Hotel-und Gastgewerbeassistentin will be issued

On the basis of § 8 of the Vocational Training Act, BGBl. No. 142/1969, as last amended by the Federal Law BGBl. I No 79/2003, shall be ordered:

Teaching profession Hotel and hospitality assistant/hotel and hospitality assistant

§ 1. The teaching profession Hotel-und Gastgewerbeassistants/Hotel-und Gastgewerbeassistentin is set up with a teaching period of three years.

Professional profile

§ 2. Through vocational training in the course of teaching and in the vocational school, the trained apprentice is to be able to carry out the following activities in a professional, independent and self-responsible way:

1.

Guests receive, advise, say goodball,

2.

Make reservations, accept cancellations, and plan room occupancy,

3.

Communicate telephone conversations, correspondence, and notify the guests,

3.

Receive and edit complaints,

4.

fill in relevant forms and create hotel bills,

5.

Generate accounts with tour operators and participate in the billing of cheques, credit cards as well as the conversion and conversion of foreign currencies,

6.

involved in running the cash register,

7.

in the case of orders of both the goods and the service sector,

8.

Monitor delivery dates and take measures in case of default

9.

Participate in the preparation and calculation of the daily, food and beverage cards,

10.

Carry out administrative work by means of the operational information and communication systems,

11.

participate in company accounting and cost accounting,

12.

Create, maintain, and evaluate statistics, files and files.

Professional image

§ 3. (1) The following vocational training shall be established for the training. The skills and knowledge referred to shall be conveyed, at the latest in the teaching year referred to in each case, in such a way as to enable the apprentice to pursue qualified activities in the sense of the professional profile, which shall, in particular: Independent planning, carrying out, controlling and optimising.

Pos.

1. Year of Teacher

2. Year of Teacher

3. Year of Teacher

1

The teaching establishment

1.1

Economic position of the teaching staff

1.1.1

Basic knowledge of the organisation, communication, tasks and range of services arising from the position of the holding in the respective economic sector

Knowledge of the organisation, communication, tasks and services provided by the company's position in the respective economic sector

1.1.2

Basic knowledge of the industry position and its relations with the rest of the economy

-

-

1.1.3

-

Knowledge of the market position, the company-specific contacts with the respective clients, contractors, customers, parties, patients or clients and their behaviour

1.1.4

-

Knowledge of the location factors and customer behavior that are relevant to the operation

1.1.5

-

Knowledge of the legal form and basic knowledge of the specific legislation, as well as the consequent tasks of the teaching establishment

1.2

Facilities, occupational safety, accident prevention and environmental protection

1.2.1

Knowledge and function-oriented application of operational facilities and technical equipment and tools

1.2.2

Knowledge of the risks of accidents, first aid measures, safety rules and other relevant provisions for the protection of life and health

1.2.3

Basic knowledge of regulatory bodies, social insurance and advocacy groups, as well as the statutory provisions on labour law

1.2.4

Knowledge of the ergonomic design of the workplace

1.2.5

Knowledge of the avoidance, environmentally sound separation and disposal of waste and residues arising during operation

1.2.6

Knowledge and application of operational rules on hygiene and fire prevention

-

-

1.3

Training in the dual system

1.3.1

Knowledge of the obligations arising from the apprenticeship contract (§ § 9 and 10 of the Vocational Training Act)

1.3.2

Knowledge of the content and aim of the training, as well as essential training opportunities in this area

2

Administration, organization, communication and IT

2.1

Administration

2.1.1

Knowledge of the organizational structure, tasks, responsibilities and relationships of the individual operating areas and the relationships with non-operational companies

2.1.2

Knowledge of operational workflows

2.1.3

Creation, keeping and archiving of files, statistics, files and files

2.1.4

-

Evaluation of operational statistics and reports and decision-oriented evaluation of the results

2.2

Organisation and quality

2.2.1

Functional and functional use and maintenance of the operational, office-technical organization, work and communication equipment

2.2.2

-

-

Knowledge of the risks arising from the working environment, their insurance options and behaviour in the event of damage

2.2.3

-

Knowledge of the usual treatment and behaviour in case of complaints or complaints

Assist in the treatment of complaints or complaints

2.2.4

-

Basic knowledge of the services offered by train, post, other modes of transport and communication facilities

2.2.5

Administration and organization of appointments and/or business trips as well as pre-and post-processing of negotiations and meetings

2.2.6

Basic knowledge of quality systems

Knowledge of the usual quality management

2.2.7

Knowledge of work organisation and work design

-

2.3

Communication

2.3.1

Writing according to specific requirements and general information, writing of standard letters

2.3.2

Working with forms and pre-forms

2.3.3

Language and professional expression (German and foreign language)

2.3.4

Conduct of targeted discussions (German and foreign languages)

2.3.5

Customer-, patient-and employee-oriented communication

2.3.6

Knowledge of professional conduct towards clients, contractors, customers, parties, clients or suppliers

2.3.7

Relevant correspondence work, work at post office and exit, filing, evidence and registry

2.3.8

-

Knowledge of the subject-specific foreign-language technical expressions

2.3.9

-

Basic knowledge of the usual means and possibilities of marketing, advertising and public relations

Knowledge of the usual means and possibilities of marketing, advertising and public relations in the industry and business

2.3.10

-

Participate in the supervision and advice of clients, clients, patients or parties

2.4

EDV

2.4.1

Basic knowledge of the structure of the company EDP (application and task of the EDP in the operating organisation such as word processing, calculation, ordering, accounting and warehousing)

Knowledge of the structure of the EDP (Application and Task of the EDP in the operational organisation such as word processing, calculation, ordering, accounting and warehousing)

-

2.4.2

-

Knowledge and application of the operational facilities of the EDP (hardware, software and operating systems)

2.4.3

-

Perform workstation-specific EDP applications (such as word processing, calculation, internet, e-mail, accounting, appointment monitoring and filing)

2.4.4

Basic knowledge of the state and the development of new job-specific applications of the EDP

2.4.5

Basic knowledge of data protection

2.4.6

Creating and waiting of text modules and address files

3

Procurement and supply (work equipment, materials, goods, services)

3.1

Procurement

3.1.1

Basic knowledge of the industry and business-specific procurement opportunities and the identification of needs

Knowledge of the industry and company-specific procurement opportunities and the organisational implementation of procurement

-

3.1.2

-

-

Assisting in the identification of needs

3.1.3

-

Preparation of and participation in orders

Order Orders

3.1.4

-

Obtaining, editing and checking offers, checking order confirmations

3.1.5

-

Monitoring delivery dates

Measures in the event of delay in delivery

3.2

Anbot

3.2.1

Knowledge of operational services (goods, products, services)

3.2.2

Knowledge of the industry-specific product labelling, standards and product declaration and/or framework conditions for operational performance

3.2.3

-

Participate in the creation of anbots and/or information on the company's services

4

Operational accounting

4.1

Cost calculation and calculation

4.1.1

-

Basic knowledge of the operational costs, their impact and their impact on profitability and/or efficiency

4.1.2

-

Basic knowledge of cost accounting, calculation and/or budgeting

-

4.1.3

-

Participate in calculation work and/or budgeting

4.2

Taxes, levies and payroll accounting

4.2.1

-

Basic knowledge of operating taxes and charges

4.2.2

-

Basic knowledge of the information on payroll and payroll accounting

4.3

Accounting

4.3.1

Basic knowledge of the tasks and function of the operating accounting system

Knowledge of the tasks and function of the operating accounting system

4.3.2

-

Basic knowledge of computer-aided processes in company accounting

Knowledge of computer-aided processes in company accounting

4.3.3

-

Basic knowledge of the importance and task of inventories and inventory

4.3.4

-

Participation in the inventory or inventory

4.3.5

Carrying out operational billing, collecting, checking and controlling data

4.3.6

Preparing documents for offsetting

-

4.4

Payment transactions

4.4.1

Basic knowledge of payment transactions with suppliers, customers, authorities, postal services, money and credit institutions

Knowledge of operations-specific payment transactions with suppliers, customers, authorities, postal services, money and credit institutions

4.4.2

Basic knowledge of Kassaführung and Kassabuch

Knowledge of the cassae

4.4.3

-

-

Participation in payment transactions

4.4.4

-

-

Knowledge of the usual procedure in the event of late payment, madness

4.5

Accounting

4.5.1

Basic knowledge of the company accounting and the company accounting documents

-

-

4.5.2

Basic knowledge of bookings and quotations; performing simple, relevant work

Company booking work and creation of evaluations and statistics

4.5.3

-

Knowledge of the single account framework

5

Advanced basic knowledge

5.1

Basic knowledge of the company's inventory management system, the procurement of goods and the purchasing system

Have been accepted, tested for weight, quantity and visible damage, and initiate operational measures

Identify job-related goods needs

5.2

Knowledge of the organizational and economic interaction of the accommodation with the gastronomic function of the company

5.3

Knowledge and application of the provisions relating to personnel and industrial hygiene (HACCP)

5.4

-

Knowledge of reserving and hotel systems

5.5

-

Knowledge of important agreements in connection with procurement, such as purchasing conditions, delivery and payment conditions

5.6

-

Basic knowledge of the business-specific purchasing-related, legal provisions

5.7

-

Knowledge of the specific quality characteristics for the procurement of food, beverages, laundry and consumer goods of the floor and other supplies

5.8

-

Assist in the confirmation and processing of orders

5.9

Basic knowledge of the business-specific sales-related legal provisions

-

-

5.10

-

-

Knowledge of the company-specific cost accounting and calculation

5.11

-

Billing

6

Special services of the company

6.1

Knowledge of the operating performance range and the factors relevant for this purpose, which result from the location, guest price, competitive situation, utilization, pricing, and procurement and sales opportunities

6.2

Knowledge of the structure and function of the hotel journal

Running the hotel journal using EDP programs

6.3

Room rental, calculation of the room price

6.4

Basic knowledge of the floor

-

6.5

-

Basic knowledge of the national provisions and international agreements in the field of travel and accommodation

6.6

-

Basic knowledge of the reporting law, knowledge of the legal provisions applicable to the accommodation

6.7

Knowledge of the structure of the day ticket, the food and drink card

-

6.8

-

Take part in the preparation and calculation of the day ticket, the food and drink card

6.9

Knowledge of the production and serving of simple dishes

-

6.10

Knowledge of the preparation and serving of beverages

-

6.11

Basic knowledge of the drinks and barn dogs

6.12

Basic knowledge of the classic food sequence

6.13

-

Knowledge of gastronomic events, participation in the preparation of proposals for gastronomic events and participation in the development of these events

6.14

-

Knowledge of the relevant tax provisions

6.15

-

Knowledge of the relevant provisions, in particular food law

7

Guest services and advertising

7.1

-

Reception of guests

7.2

-

Professional exchange of information on local cultural offers, leisure activities, shopping facilities and tourist attractions

7.3

-

Targeted placement of additional services

7.4

-

Production of accounting certificates, receipts and invoices using the company's computer systems as well as the calculation of the sales tax

7.5

-

Settlement of cash payment, non-cash payment as well as payment in foreign currency, served at the Kassa

8

Storage/Storage

8.1

Carry out quantities and condition checks on goods received

8.2

Basic knowledge of the storage of fresh and preserved food, beverages and other supplies, in particular the storage temperatures for food and beverages (uninterrupted cold chain, HCCP)

-

8.3

Receiving and identifying goods

8.4

Storage of goods in the correct storeroom due to specific properties

8.5

-

Knowledge of the usual goods acceptance and acceptance of goods

-

8.6

-

Receipt of goods, comparison of the delivered goods with delivery documents, work on the handling of goods receipt receipts

8.7

-

Notice of defects and damage in the case of goods and packaging

Taking measures in the event of defects and damage in the case of goods and packaging

8.8

-

Basic knowledge of the guarantee

(2) In the course of training in the professional knowledge and skills (with special attention to the requirements and requirements of the company (in order to ensure that the apprentite's personality is formed in order to provide him with the necessary skills for a specialist), he/she must be able to Key qualifications in terms of social competence (such as openness, teamwork, conflict ability), self-competence (such as self-assessment, self-confidence, self-reliance, resilience), methodological competence (such as presentation skills, rhetoric in German language, comprehensibility in the broad guidelines of the The English language) and competence for self-directed learning (such as willingness, knowledge of methods, ability to select suitable media and materials) to be conveyed.

In-force pedals

§ 4. This Regulation shall enter into force 1. Jänner 2004 in force.

Transitional provisions

§ 5. (1) The Hotel and Gastgewerbeassistent-Ausbildungsordnung, BGBl. No 1089/1994, without prejudice to the provisions relating to the rules on examination, shall expire on 31 December 2003.

(2) Apprentices who are trained in the teaching profession Hotel-und Gastgewerbeassistants on 31 December 2003 may be trained further according to the training regulations referred to in paragraph 1.

(3) The teaching periods completed in the teaching profession Hotel-und Gastgewerbeassistant in accordance with the training regulations referred to in paragraph 1 are fully based on the teaching period in the teaching profession Hotel-und Gastgewerbeassistants/Hotel-und Gastgewerbeassistants/Hotel-und Gastgewerbeassistentin to be counted.

Bartenstein