Key Benefits:
Publication of training for professional bachelor in international hospitality management
In accordance with section 22 and section 30 of the Act 207 by 31. March 2008 on vocational education and training of professional training shall be determined as follows :
§ 1. The purpose of training for professional undergraduate in international hospitality management is to qualify the educated independent to analyze, assess and reflect on issues of concern, as well as to carry out practical and complex tasks that : links themselves to operations, development, administration and management in the hospitality industry.
Paragraph 2. The educated must have knowledge, skills and competencies as specified in Annex 1.
§ 2. Training, which is a full-time training, organised as a self-employed over to vocational training in the field of international trade and marketing (for the marketing of the AK) and the vocational training of services in services, tourism and hotel (service economist AK) has been set to 90 ECTS points. 60 ECTS points shall be equal to the work of a full time student for 1 year.
Paragraph 2. The training provides the educated right to use the title of Professiongraduate in International Hospitality Management. The English title is Bachelor of International Hospitality Management.
Paragraph 3. The English name of education is Bachelor's Degree Programme in International Hospitality Management.
§ 3. The training consists of :
1) Mandatory training elements with an overall volume of 55 ECTS points.
2) Internship with a total of 15 ECTS points.
3) Optional training elements which, for the individual students, have an overall scale of 5 ECTS points.
4) Bachelor project of 15 ECTS points.
Paragraph 2. The compulsory elements of the training shall be organized in the following core areas :
1) Finance.
2) Leadership.
3) Culture and guest understanding.
4) Strategy.
§ 4. In the case of training, the rules on professional qualifications laid down in the announcement of vocational training and professional training courses, including the purpose, level, knowledge base, practice, content and organisation of professional qualifications, the duration and structure, access, scholar, study and examination of studies, study and study.
§ 5. The Ministry of Education may authorize the deviation of the notice as part of the experiment. At the same time, the duration of the test and the reporting form shall be determined.
Paragraph 2. The Ministry shall be able to dispense with the notice when it is justified in exceptional circumstances.
§ 6. The announcement shall enter into force on the 18-1. December, 2009.
Appendix 1
Targets for training for training for professional bachelor in international hospitality management
The objectives of the learning exchange include the knowledge, skills and competences that a professional undergraduate in international hospitality management must achieve in education.
Viden
The educated have knowledge of
1) different principles for the methods and methods of confinement and their use ;
2) the key concepts of the industry in the field of yield and management ;
3) staff management in general, the labour market agreements and the legal bindings that affect personnel management in the hospitality industry ;
4) stress and stress management ;
5) how the culture of organizational culture, including business culture, professional culture, the culture of action and the division of culture, are manifesting in the practices of the hospitality industry ;
6) the infrastructure and its impact on the development of each business and industry, as well as for the associated success factors ; and
7) can reflect on the general development of the industry in the strategic area and relevant strategic models.
Skills
The trained can
1) compile a department and activity budget as well as provide an account for analytics ;
2) apply different methods for the and recalcults and calculate the company ' s particular industry lizard figures ;
3) apply the amount of the yield and the revenue management to improve business earnings in the short and long term ;
4) apply the provisions of the conventions in the planning sector within the hospitality industry ;
5) assess the need for competence targets to be pursued by each department or undertaking,
6) evaluate cultural models and concepts and ideas for management and development in the hospitality industry ;
7) assess the relevance of the strategies for a business, as well as identify and disseminate success factors in order to develop the business and individual employee ; and
8) schedule work distribution, taking into account the rules and regulations in force.
Competencies
The trained can
1) independently develop draft budget and key figures for managing your business on the basis of the input from the company's various departments and activities ;
2) analyze your situation as well as define and manage various proposals for optimizing and deploying operations,
3) identify the training needs of the company and implement a skills development plan in relation to the enterprise and hospitalities acquired ;
4) communicate and negotiate with persons, undertakings and organisations, taking into account the cultural, economic, managerial and legal aspects, as well as ethical considerations,
5) develop the organization and its organization on the basis of its strategic challenges ; and
6) independently draw up a business plan for the enterprise and develop new markets and concepts.
