CFC-level hotel communication specialists have the following activities and are distinguished by the following knowledge, skills and behaviours:

A.

They are required to work in the different sectors of a hotel business (kitchen, floor, restaurant, reception/back-office); they know the basics of these services and their interactions; however, they are mainly affected by the Front-office and are directly in contact with clients; in this context, they identify with the philosophy of their business and know how to listen to customers;

B.

They provide guidance and advice to clients in an appropriate manner in three languages; in so doing, they respect cultural differences and ensure their presentation;

C.

They communicate convincingly while being friendly, open and caring, and are able to adapt their language to the situation; to this end, they put their knowledge into practice in the field of new media;

D.

They design and organise measures in relation to client supervision; to be able to carry out the coordination tasks and to ensure contacts with clients and partners, they apply their basic knowledge in the Marketing and management (accounting and human resources management);

E.

They master the bases of internal processes in order to exercise their role as coordinator within the company; they organise their own work in a rational manner in accordance with the constraints of the undertaking and according to the deadlines and Provide internal communication.

¹ Initial vocational training lasts 3 years.

² The start of initial vocational training is coordinated with the start of the training provided by the busy vocational school.

¹ The objectives and requirements of initial vocational training are set in terms of operational skills, grouped into areas of operational competence.

² Operational skills include professional, methodological, social and personal skills.

³ All training sites contribute to the acquisition of operational skills by trainees. They coordinate the content of training and qualification procedures.

The training includes the following operational skills in the following areas of operational competence:

A.

Advice and guidance to clients and partners:

1.

Adapt communication with clients and partners to the needs and objectives;

2.

Monitoring and ensuring the planning of work and daily tasks,

3.

Prepare and categorize the different products and services offered by the company,

4.

Coach customers, sell the different products and services offered by the company,

5.

Collect and evaluate feedback, return and implement measures,

6.

Speak to clients and partners in a second national language,

7.

Interview clients and partners in the third language (English);

B.

Design and organisation of marketing and cooperation measures:

1.

Design and plan offers of cooperation and offers proposed by the company,

2.

Developing simple media and communication media using current technologies,

3.

Developing instruments to assess client satisfaction;

C.

Organization and implementation of administrative work processes:

1.

To collect information on the bases, data and figures necessary for administrative tasks,

2.

Handle internal and external correspondence,

3.

Maintaining simple financial accounting,

4.

Collaborate on the management of employee records and the tasks related to entry into office and departure,

5.

Keep company statistics, monitor work processes, implement pilotage measures, ensure structural and functional organization,

6.

Writing simple texts and dealing with correspondence with clients and partners in a second national language,

7.

Writing simple texts and dealing with correspondence with clients and partners in the third language (English);

D.

Guarantee of durability and quality requirements:

1.

Manage the stocks in a sustainable manner and proceed with the reception of the goods,

2.

Ensure the preservation of the company's values,

3.

Ensure in key processes the principles of sustainability in and across all services,

4.

Implement company values and standards.

¹ From the beginning of training, providers of training provide and explain to persons in training the directives and recommendations concerning safety at work, health protection and environmental protection, in Particularly those relating to the communication of hazards (hazard symbols, pictograms, signs of prohibition) in these three areas.

² The above-mentioned directives and recommendations form an integral part of the training provided at all training sites and are taken into account in the qualification procedures.

³ Training persons acquire knowledge of sustainable development at all training sites, in particular as regards the balance between societal, ecological and economic interests.

⁴ Notwithstanding s. 4, para. 1, OLT 5, it is permissible to occupy the persons in training, according to their level of knowledge, in the following works:

A.

Work exposing young people to dangerous chemical agents for the health indicated by a sentence R in accordance with the Ordinance of 18 May 2005 on Chemicals ¹ Or by sentence H in accordance with Regulation (EC) No ^O 1272/2008 ² In the version cited in Annex 2, c. 1, of the order of 5 June 2015 on chemicals ³ :

1.

Substances with irreversible effects (referred to as "S" in the "Exposure Limit Values to Workstations" list; R39/H370),

2.

Substances that can cause inhalation sensitization (referred to as "S" in the "Exposure Limit Values to Workstations" list; R42/H334),

3.

Substances which may result in sensitization by contact with the skin (referred to as "S" in the list "Exposure limit values to work stations"; R43/H317);

B.

Work carried out with machinery, equipment and tools presenting risks of accidents which can be assumed to be that young people, because of their insufficient awareness of the risks or their lack of experience or training, Can neither identify nor prevent them;

C.

Work involving significant risks of accident, disease or poisoning;

D.

Work that exposles young people to physical influences that are dangerous to health.

⁵ This exemption, which applies to an occupation under para. 4, presupposes that persons in training are trained, supervised and supervised on the basis of high risks; these specific provisions are defined in the training plan as security accompanying measures in the Work and health protection.

¹ Vocational training in enterprises extends over the entire period of initial vocational training, on average at a rate of 3.5 days per week.

² If vocational training takes place in the context of initial training in schools, it must be provided in accordance with the arrangements laid down with the organisation of the competent working world.

³ In the context of initial training in schools, vocational training is provided in the form of integrated practical parts or internships in enterprises. Vocational training lasts a minimum of 165 working days.

¹ Compulsory education in vocational schools includes 1640 teaching periods. These are broken down according to the following table:

² Minor differences in the prescribed number of teaching periods per year of learning within an area of operational competence are possible, in agreement with the cantonal authorities and the organizations of the world of Competent work.

³ The teaching of general culture is governed by the Ordinance of the SEFRI of 27 April 2006 concerning minimum conditions for general culture in initial vocational training ¹ .

⁴ The language of instruction is generally the national language of the school's location.

⁵ Bilingual education is recommended in the national language of the school's location and in another national or English language.

⁶ The cantons may admit other languages of instruction.

¹ Intercarrier courses consist of 15 days of courses, with 8 hours of courses per day.

² The days and contents are spread over 3 courses as follows:

A.

Course I takes place during the 1 ^Re Year of learning, includes 8 days and covers the following areas of operational competence:

1.

Advice and guidance to clients and partners;

2.

Organization and implementation of administrative work processes,

3.

Guarantee of durability and quality requirements;

B.

Course II takes place during the course of 2 ^E Year of learning, includes 5 days and covers the following areas of operational competence:

1.

Advice and guidance to clients and partners;

2.

Organization and implementation of administrative work processes,

3.

Guarantee of durability and quality requirements;

C.

Course III takes place during the course of 3 ^E Year of learning, consists of 2 days and covers the following areas of operational competence:

1.

Advice and guidance to clients and partners;

2.

Organization and implementation of administrative work processes,

3.

Guarantee of durability and quality requirements.

³ No cross-employer courses take place during the last semester of initial vocational training.

¹ A training plan, enacted by the competent labour organisation and approved by the SEFRI, shall be available at the time of entry into force of this order.

² The training plan:

A.

Contains the qualification profile, which includes:

1.

The profile of the profession

2.

An overview of the areas of operational skills and operational competencies,

3.

The level of requirements of the profession;

B.

Details the contents of the initial training and the provisions on occupational safety, health protection and environmental protection, and defines which operational competencies are transmitted and acquired in each Training location.

³ The following are attached to the training plan:

A.

The list of instruments to promote the quality of initial vocational training with indication of sources;

B.

Accompanying measures in the field of occupational safety and health protection.

Minimum requirements for trainers within the meaning of s. 44, para. 1, let. A and b, OFPr are completed by:

A.

Specialists in hotel communication who have at least 3 years of professional experience in the field of training they provide;

B.

Persons holding a CFC in a profession of the hotel/catering industry and justifying the required professional knowledge of specialists in the field of hospitality in the field of hospitality and at least 3 years of experience Professional in the field of training they provide;

C.

Persons with a corresponding title of higher vocational training;

D.

Persons with a corresponding high school diploma and having at least 5 years of professional experience in the field of training they provide.

¹ Companies with 100 % or two trainers each of at least 60 % can train a person.

² Another person may be trained for each additional professional employed at 100 % or for each additional group of two professionals each employed at least 60 %.

³ The holders of a federal certificate of capacity or an equivalent qualification in the field of the person in training are deemed to be professionals.

⁴ In companies that are only allowed to train only one person, a second person can start training if the first person starts his last year of initial vocational training.

⁵ In special cases, the cantonal authority may authorise a company that has trained for several years with great success to exceed the maximum number of people in training.

¹ During training in professional practice, the person in training maintains a training record in which the person registers as the important work on the operational skills to be acquired is completed.

² At least once every six months, the trainer monitors and signs the training package. He discusses this with the person in formation at least once a semester.

¹ At the end of each semester, the trainer prepares a report attesting to the level reached by the person in training. To this end, it is based on the person's benefits in training during the training period and on the remarks concerning the benefits provided to the vocational school and the intercompany courses. Discusses the training report with the person in training.

² The trainer and the person in training agree, if necessary, of measures to achieve the objectives of the training and set deadlines accordingly. They record decisions and actions taken in writing.

³ At the end of the deadline, the trainer checks the effectiveness of the measures taken and makes reference to its conclusions in the following training report.

⁴ If the objectives of the measures set are not met or if the chances of success of the person in training are compromised, the trainer shall inform the Contracting Parties and the cantonal authority in writing.

The vocational schools document the person's benefits in training relating to the areas of operational competence taught and the general culture, and draw up a bulletin for him at the end of each semester.

Intercarrier course providers document the person's benefits in training in the form of a proficiency check carried out after each intercarrier course.

The person who completed the initial vocational training shall be admitted to the qualification procedures:

A.

In accordance with this order;

B.

In a training institution accredited by the canton, or

C.

In a framework other than that of a regulated training stream which:

1.

Has acquired the necessary professional experience referred to in s. 32 OFPr,

2.

Has carried out at least 3 years of this experience in the field of activity of the specialists in hotel communication CFC, and

3.

Demonstrates that it meets the requirements of the qualification procedures.

Qualification procedures are intended to demonstrate that the operational skills described in s. 4 have been acquired.

¹ The qualification procedure with final examination relates to the operational competencies in the following qualification areas in the following ways:

A.

Practical work in the form of a prescribed practical work (TPP) of 8 hours. This field of qualification is evaluated towards the end of initial vocational training. The person in training must show that they are capable of performing the tasks required in the rules of the art and according to the needs and the situation. The training package and the documents relating to the intercompany courses can be used as aid. This qualification area covers the following areas of operational competence with the following weightings:

B.

Professional knowledge of 3 hours. This field of qualification is evaluated towards the end of initial vocational training. It is the subject of a written examination and covers the following areas of operational competence with the following weights:

C.

General culture. This area of qualification is governed by the Ordinance of the SEFRI of 27 April 2006 concerning minimum conditions for general culture in initial vocational training ¹ .

² In each qualification area, benefits are assessed by at least two expert review experts.

¹ The qualification procedure with final examination is successful if:

A.

The rating of the field of qualification "practical work" is greater than or equal to 4, and

B.

Global score is greater than or equal to 4.

² The overall score is the average, rounded to the first decimal place, weighted scores for the qualification areas of the final exam and the weighted experience score.

³ The experience rating corresponds to the average, rounded to an entire score or half-note, of the six semi-annual notes of professional knowledge education.

⁴ For the calculation of the overall score, the scores are weighted as follows:

A.

Practical work: 40 %;

B.

Professional knowledge: 20 %;

C.

General culture: 20 %;

D.

Experience rating: 20 %.

¹ The repetition of the qualification procedure is governed by Art. 33 OFPr.

² If a qualification area is to be repeated, it must be repeated as a whole.

³ For those who repeat the final exam and no longer follow the teaching of professional knowledge, the previous experience note is taken into account. For those who are again following the teaching of professional knowledge for at least 2 semesters, only the new notes are taken into account in the calculation of the experience note.

¹ For those who have been pre-trained outside the scope of the initial regulated professional training and have undergone the final review governed by this order, there is no experience rating.

² For the calculation of the overall score, the scores are weighted as follows:

A.

Practical work: 50 %;

B.

Professional knowledge: 30 %;

C.

General culture: 20 %.

¹ The person who successfully completed a qualification process receives the Federal Certificate of Capability (CFC).

² The EFA allows its holders to carry the legally protected title of "CFC hotel communication specialist".

³ If the EFA was obtained through the qualification procedure with final review, the bulletin notes:

A.

The overall score;

B.

The notes of each qualification area of the final examination and, subject to s. 21, para. 1, the experience note.

¹ The Swiss Commission for the Development of the Profession and the Quality of Training for Specialists in Hotel Communication CFC (Commission) includes:

A.

Six representatives of Hotel & Gastro Format I On ;

B.

A representative of professional knowledge teachers;

C.

At least one representative of the Confederation and at least one representative of the cantons.

² The linguistic regions are represented fairly.

³ The commission is self-regulating.

⁴ It is responsible for the following tasks:

A.

Regularly review, at least every 5 years, the order and the training plan based on economic, technological, ecological and didactic developments. Integrate, where appropriate, new organizational aspects of initial vocational training;

B.

Ask the organisation of the world of competent work to propose to SEFRI amendments to the order, provided that the developments noted require an adaptation of the latter;

C.

Propose to the organisation of the world of competent work to amend the training plan, provided that developments require an adaptation of the training plan;

D.

Take a position on the instruments for validation of the experience;

E.

Take a position on the instruments to promote the quality of initial vocational training, in particular on the implementing provisions relating to qualification procedures.

¹ The body responsible for the intercompany courses is Hotel & Gastro Format I On .

² The cantons may, in consultation with the competent labour organisations, entrust the organisation of intercompany courses to another institution, in particular if the quality or organisation of these courses can no longer be assured.

³ The cantons determine the organisation and conduct of the intercompany courses with the responsible body.

⁴ The competent cantonal authorities shall have access to the courts at all times.

¹ This order shall enter into force on 1 ^Er January 2017, the provisions of para. 2 being reserved.

² The provisions on qualification procedures, the certificate and the title (Art. 16 to 22) enter into force on 1 ^Er January 2020.