News

 
1. General introduction about industries and professions

College-level hotel management is a profession that directly and daily manages the departments directly and indirectly serving tourists in the hotel such as rooms, reception, restaurants, food processing, etc. accounting, business and marketing, human resources, security, engineering…, meeting level 5 requirements in the Vietnam National Qualifications Framework.

The jobs of the industry and profession are mainly performed at the departments in the hotel or accommodation business establishments, so the working environment and conditions are favorable, ensuring safety – hygiene and health. Working intensity is not high but under great pressure of service time and requirements to ensure diverse satisfaction of tourists.

In order to perform the tasks well, it is necessary to ensure essential working conditions such as: reasonable house architecture and hotel site planning, equipment and tools in accordance with the standards of each company. job; administration software; good communication system; and has internal regulations on service delivery standards and management.

In order to practice, employees must be in good health, have a suitable appearance, have good work ethics, have enough professional knowledge and skills to meet the job position. In addition, it is necessary to regularly study to improve communication skills in foreign languages, expand social knowledge; practice carefulness, detail and clarity; Build job awareness and passion for the profession.

2. Knowledge

– Identify the basic knowledge of politics, law and socio-culture suitable for majors such as: Tourism Law, Environmental Protection Law, Business Law, Economic Law…;

– Presenting an overview of the tourism industry, an overview of tourism and hotels and restaurants;

– Describe the position and role of the hotel – restaurant sector in the tourism industry and the characteristics of the activities and impacts of the hotel – restaurant in terms of economy, culture, society and environment;

– Present the organizational structure, positions, roles, functions and duties of the departments in the hotel; the relationship between the departments in the hotel and propose measures to improve the quality of hotel services;

– Present the principles, management process in general, hotel management process, financial management, human resource management, facilities management and management of professional departments such as: Reception, rooms, cuisine;

– Describe the basic business processes of the hotel: front desk service, room service, restaurant operation, beverage preparation and food processing;

– Describe the management processes of the front desk, room, restaurant, and kitchen departments;

– List the main types of equipment and tools at the hotel and their uses;

– Presenting hotel service quality standards and quality assessment methods;

– Describe the process of planning, organizing, implementing, monitoring, checking and evaluating work results at all parts of the hotel;

– Present the principles of ensuring security and safety, explain the reasons for complying with the regulations on security and safety in the hotel to identify risks and preventive measures;

– Present basic knowledge about politics, culture, society, law, national defense and security, physical education as prescribed.

3. Skills

– Good communication with customers, suitable for customer service requirements at all positions of departments in the hotel such as: reception department, room department, restaurant or banquet department, conference – seminar;

– Taking care of customers and resolving customer complaints effectively;

– Correct and safe use of hotel equipment;

– Properly follow the customer service process at the work positions of the reception department, rooms, restaurants or conference and seminar areas according to the hotel’s standards;

– Implement the correct management process at the job positions of the front desk, room and restaurant managers according to the hotel’s standards;

– Manage personnel, assets, tools and finance at the reception, rooms and restaurants in accordance with the hotel’s standards;

– Conduct capacity assessment and staff training to ensure meeting the requirements of the business;

– Lead or participate in the development of a number of departmental plans such as marketing plans, personnel plans, equipment and tools procurement plans, conference and seminar organization plans or events to sue;

– Prepare reports, draft domestic documents, common contracts of hotels – restaurants;

– Apply hotel management software in daily work;

– Analyze and evaluate the business results of the accommodation, catering, conferences, seminars and discover the causes and propose solutions to improve the results of the hotel.

business efficiency;

– Use basic information technology as prescribed; exploit, process and apply information technology in professional work of the industry or profession;

– Can use basic foreign languages, reach level 2/6 in Vietnam’s Foreign Language Competency Framework, apply foreign languages to professional work of industries and professions.

4. Self-reliance, self-responsibility

– Having a sense of discipline, professionalism and a high sense of responsibility at work;

– Respect professional ethical standards;

– Friendly, open-minded, ready to serve and ensure the health and safety of tourists;

– Have a spirit of teamwork; goodwill in receiving opinions and solving difficulties and problems at work;

– Have a sense of self-study, self-improvement, and experience to improve professional qualifications and adapt to the development of reality in the field of tourism service activities;

– Train the ability to work under high pressure, adaptability, flexibility in handling situations, ability to work independently and in groups;

– Have a sense of responsibility in the use and preservation of assets during the operation.

5. Job position after graduation

After graduating, learners have the ability to meet the requirements in job positions of the industry, including:

– Receptionist;

– Chamber;

– Restaurant;

– Business – marketing;

– Assistant bar;

– Vice-cook;

– Security;

– Front desk management;

– Room management;

– Restaurant manager;

6. Ability to learn and improve skills

Minimum amount of knowledge, capacity requirements that learners must achieve after graduation, college-level hotel management profession can continue to develop at higher levels.
Graduates have the ability to self-study and self-update on scientific and technological advances within the industry or profession in order to improve their qualifications or study continuously to a higher level in the same profession or in a group of occupations. or in the same field of training.