Tài liệu Tiêu chuẩn nghề du lịch Việt Nam: Quản lý khách sạn

atements • Witness testimony • Professional discussion Simulation can be used in colleges or in the workplace for some performance criteria but should be used sparingly. A portfolio or written report should be supplemented by oral questions to ensure all aspects of the Evidence requirements are fully met. ASSESSMENT GUIDE ASSESSMENT METHODS Event Manager, F&B Manager, Banquet Sales Manager; Sale Manager D1.HML.CL10.08 RELEVANT OCCUPATIONS ACCSTP REF VIETNAM TOURISM OCCUPATIONAL STANDARDS: HOTEL MANAGEMENT © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU86 E1. Inform customers of responsible tourism issues P1. Inform customers of restaurant environmental and water conservation policies P2. Inform guests of actions to save energy and manage waste in the kitchen and restaurant E2. Implement energy saving practices P3. Ensure all equipment is cleaned and serviced regularly P4. Train staff to work efficiently and reduce energy usage E3. Implement water efficiency practices P5. Place signage in restaurant and kitchen reminding staff to conserve water and report leaks P6. Train staff to ensure water saving in the most efficient manner P7. Present results of savings to staff to encourage them to continue to improved E4. Avoid waste in food and beverage operations P8. Review recycling options in kitchens and restaurants P9. Monitor and measure waste and recycling levels E5. Apply responsible tourism principles in purchasing and supplies P10. Establish a purchasing policy that favours environmentally-friendly products, and those that minimise energy, water and waste in the production process P11. Establish a purchasing policy that favours local suppliers if possible ELEMENTS AND PERFORMANCE CRITERIA RTS4.7. UNIT TITLE: APPLY RESPONSIBLE TOURISM TO FOOD AND BEVERAGE OPERATIONS UNIT DESCRIPTOR This unit covers the competencies required to apply responsible tourism principles to food and beverage operations such as in restaurants, kitchens and food outlets. K1. Explain how to develop a company code of conduct for customers to follow in responsible tourism behaviour K2. Explain the methods used in your restaurant/ kitchen for saving energy, water and waste management K3. Explain the importance of adopting responsible tourism principles in food and beverage operations K4. Describe the procedures for energy consumption reduction in food and beverage operations K5. Describe the ways of saving water in food and beverage operations K6. Explain the ways of increasing the use of recycling in food and beverage operations K7. Define the significance of energy saving and minimizing waste K8. Explain how to raise awareness and build capacity of staff in sustainable tourism principles that relate to their day-to-day responsibilities K9. Describe how to set supplier sustainability targets for improvement K10. Explain how your restaurant or kitchen ensures energy and water saving and waste management in purchasing procedures KNOWLEDGE REQUIREMENTS © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU VIETNAM TOURISM OCCUPATIONAL STANDARDS: HOTEL MANAGEMENT 87 1. Principles of responsible tourism include: • Use natural resources optimally • Respect and conserve socio-cultural authenticity • Ensure viable, long-term economic benefits to all stakeholders 2. Energy saving practices could include: • Ensure all restaurant or kitchen equipment is cleaned and serviced regularly • Arrange for staff to prepare food efficiently and in large batches if possible • Encourage reduction of equipment standby and pre-heating time • Instruct kitchen staff to thaw food in the refrigerator overnight rather than using running water or microwaves 3. Water efficiency in food and beverage operations could include: • Instruct staff to sweep or mop kitchen floors instead of using a hose • Train staff to operate the dishwasher in the most efficient manner 4. Avoid waste in food and beverage operations could include: • Implement recycling in kitchen and restaurant • Arrange for separate and distinctive bins for food wastes, general wastes and recyclables • Monitor your food waste and adjust inventory to minimise waste due to spoilage • Develop daily production plans to minimise over-prepaping food that will then be wasted • Arrange compost for food waste rather than sending it to the trash bin • Offer customers environmentally friendly take-away containers for leftover food • Instruct kitchen staff to collect cooking oils and fats for re-processing and reuse • Discuss with chef about food portion sizes and how to adjust to avoid excessive food wastes • Monitor and measure waste and recycling levels. 5. Establish a responsible food and beverage purchasing policy and practice that includes: • Buy in bulk and in concentrated form, such as beer and soft drinks on tap rather than cans and bottles • Purchase recycled content and recyclable takeaway containers, cups, utensils and serviettes • Purchase disposable utensils that minimise excess packaging, such as avoid individually wrapped items • Establish a purchasing policy that favours environmentally-friendly products • Purchase products that minimise energy, water and waste in the production process Important behaviours for supervisors/ managers include: 1. Encourage, generate and recognise innovative solutions 2. Constructively challenge the status quo and seek better alternatives 3. Try out new ways of working 4. Keep people informed of plans and developments in a timely way 5. Balance the diverse needs of different customers 6. Continuously improve products and services 7. Take repeated or different actions to overcome obstacles 8. Identify and raise ethical concerns 9. Take personal responsibility for making things happen 10. Monitor the quality of work and progress against plans and take appropriate corrective action, where necessary 11. Communicate a vision that inspires enthusiasm and commitment 12. Communicate clearly the value and benefits of a proposed course of action 13. Present ideas and arguments convincingly in ways that engage people CONDITIONS OF PERFORMANCE AND VARIABLES VIETNAM TOURISM OCCUPATIONAL STANDARDS: HOTEL MANAGEMENT © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU88 Assessment of units at level 3-5 is normally based on performance at work. Some units at levels 3-5 cannot be assessed by observation due to confidentiality, work constraints/environment etc. This Unit may be assessed holistically by means of a portfolio of evidence or report on implementing responsible tourism principles in a hotel environment. Individuals are expected to demonstrate that they can apply relevant concepts to situations which they could face as supervisors/ managers. They are also expected to suggest, justify and evaluate possible courses of actions which they may take to deal with situations and with challenges that they face as supervisors/managers in an organisation. Note that all evidence should remove names of personnel to protect the privacy of individuals and the organisation. Evidence must include: 1. At least two occasions in your restaurant that inform customers about responsible tourism issues recorded and documented 2. At least three examples of energy saving, water efficiency and waste avoidance activities recorded and documented 3. One example of responsible tourism principles applied to kitchen/restaurant purchasing and supplies 4. Fully completing the knowledge assessment as set out in the unit either by recorded oral questioning or answers to written questions. Suitable methods will include: • Portfolio of workplace evidence • Personal statements • Witness testimony • Professional discussion Simulation can be used in colleges or in the workplace for some performance criteria but should be used sparingly. A portfolio or written report should be supplemented by oral questions to ensure all aspects of the Evidence requirements are fully met. ASSESSMENT GUIDE ASSESSMENT METHODS Managers/Supervisors in kitchens, restaurants and other food outlets N/A RELEVANT OCCUPATIONS ACCSTP REF © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU VIETNAM TOURISM OCCUPATIONAL STANDARDS: HOTEL MANAGEMENT 89 E1. Inform guests of responsible tourism issues P1. Inform guests of hotel environmental and water conservation policies P2. Inform guests of actions to save energy in the hotel or guest house P3. Inform guests about your waste reduction programme P4. Post signage in guest information book in bedroom to make guests aware of child exploitation and child protection P5. Post signage in guest information book in bedroom requesting guests to reuse towels and linens to reduce energy and water consumption E2. Implement energy saving practices P6. Review maintenance schedules for electrical equipment to optimize efficiency P7. Review energy saving by installing efficient machinery/equipment and optimising use E3. Implement water efficiency practices P8. Review cleaning practices with staff to ensure toilet flushing and length of time running showers and taps are kept to a minimum P9. Review energy saving in laundries by optimising use and installing water efficient machinery P10. Monitor use of water used for swimming pools and gardens and grounds to conserve water E4. Avoid waste in accommodation operations P11. Review recycling options in kitchens, restaurants, offices, guest facilities and rooms P12. Monitor and measure waste and recycling levels E5. Apply responsible tourism principles in purchasing and supplies P13. Establish a purchasing policy that favours environmentally-friendly products, and those that minimise energy, water and waste in the production process P14. Establish a purchasing policy that favours local suppliers if possible ELEMENTS AND PERFORMANCE CRITERIA RTS4.8. UNIT TITLE: APPLY RESPONSIBLE TOURISM TO ACCOMMODATION SERVICES UNIT DESCRIPTOR This unit covers the competencies required to apply responsible tourism principles to accommodation services such as hotels, guest houses or homestays. K1. Explain how to develop a company code of conduct for customers to follow in responsible tourism behaviour K2. Explain the methods used in your hotel or guest house for saving energy, water and waste management K3. Explain the importance of adopting responsible tourism principles in accommodation operations K4. Describe the procedures for energy consumption reduction accommodation operations K5. Describe the ways of saving water in accommodation operations K6. Explain the ways of increasing the use of recycling in accommodation operations K7. Define the significance of energy saving and minimizing waste K8. Explain how to raise awareness and build capacity of staff in sustainable tourism principles that relate to their day-to-day responsibilities K9. Describe how to set supplier sustainability targets for improvement KNOWLEDGE REQUIREMENTS VIETNAM TOURISM OCCUPATIONAL STANDARDS: HOTEL MANAGEMENT © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU90 1. Principles of responsible tourism include: • Use natural resources optimally • Respect and conserve socio-cultural authenticity • Ensure viable, long-term economic benefits to all stakeholders 2. Energy controls could include: • Install occupancy controls to save energy in guest rooms • Keep pools and spas to the minimum temperature level required for comfort • Turn off lights in areas that are not utilised and use natural lighting where possible • Ensure air conditioners are maintained at optimum levels • Ensure regular maintenance of electrical equipment to optimize efficiency • Review energy saving in laundries and other areas in the organisationby installing efficient machinery/equipment and optimising use • Ensure all appliances are turned off when a guest leaves the hotel room • Replace incandescent lights with energy efficiency CFL bulbs • Post signage reminding guests to conserve energy and switch off all lights and air conditioning when exiting their room • Install water efficient taps and showerheads with aerators which will reduce water consumption while maintaining comfort 3. Water efficiency in accommodation operations could include: • Maintain bathrooms to avoid water leakage • Review cleaning practices with staff to ensure toilet flushing and length of time running showers and taps are kept to a minimum • Review energy saving in laundries by optimising use and installing water efficient machinery • Monitor use of water used for swimming pools and gardens and grounds to conserve water 4. Avoid waste in accommodation operations could include: • Implement recycling in all areas of the company, kitchens, offices, guest facilities and bedrooms • Provide ample recycling bins and fewer waste bins, encouraging guests and staff to recycle rather than trash waste • Replace disposable items with reusable ones, such as refillable soap and shampoo containers • Use environmentally friendly cleaning and gardening supplies • Monitor and measure waste and recycling levels 5. Occupancy controls can include: • Digital thermostats • Front desk controls, which power on rooms when guests arrive • Key cards for individual rooms, which require a guest key to activate room controls and switch off when the key is removed as guests leave the room and which automatically adjusts room temperature based on occupancy 6. Keep spas and fitness rooms to the minimum temperature level required for comfort can include: • Install timers in saunas and steam rooms to switch off the heat when not in use • Display signage requesting guests switch off equipment after use • Purchase fitness machines that are powered by user activity rather than electricity • Set back the thermostat in pool, fitness and recreation areas after hours 7. Maintaining lighting to reduce energy can include: • Turn off lights in areas that are not utilised • Utilise natural lighting, keep lights to a minimum during the day in areas that are well lit by sunlight • Clean lighting fixtures regularly • Install daylight sensors or ‘photocells’ which control artificial lighting to be reduced when there is sufficient natural lighting available • Install occupancy sensors to automatically turn lighting off when no one is present • Label light switches to denote location of lights, aiding in switching off unnecessary lighting 8. Optimise use of air conditioning to save energy can include: • Program thermostat settings to automatically adjust to changing temperature needs throughout the day. Such as, significantly reduce heating and cooling temperatures in common areas (lounges, corridors and stairwells) during low traffic hours, such as midnight to 5 am • Take advantage of sunlight and use shades/ curtains to minimise over or under conditioning • In the summer adjust temperature to 23°-25°C • Schedule regular maintenance checks for air conditioning equipment CONDITIONS OF PERFORMANCE AND VARIABLES © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU VIETNAM TOURISM OCCUPATIONAL STANDARDS: HOTEL MANAGEMENT 91 10. Ensuring efficient laundries can include: • Operate machines only when fully loaded • Adhere to the manufacturer’s recommended settings and regularly check that the water level is correct during operation • Schedule regular maintenance to ensure water valves and dump drains are free from leaks • Isolate and turn off the steam supply to equipment when not in use • When upgrading a laundry facility, consider installing continuous batch washers, which use less water and steam 11. Ensuring efficient use of pools includes: • Clean and maintain pool filters regularly • Consider installing solar heating unit for pools • Monitor and record pool’s water meter to identify any leaks or abnormally high water use 12. Ensuring efficient use of outdoor areas includes: • Select native plants that require minimal amounts of water • Less frequent and heavy watering of plants and lawns makes plants more drought resistant by encouraging roots to grow deeper • Water base of plants, not leaves • Use drip hoses rather than sprinklers • Water early in the morning or late evening, not at midday 13. Use environmentally friendly cleaning products can include: • Use phosphate free, non-toxic and biodegradable products • Use concentrated cleaning products, these use less packaging and take less store room • Use refillable containers for soaps and shampoos rather than individual items • Involve cleaners in all company sustainability discussions and forums • Provide a comingled recycling bin in each guest room 14. Establish a responsible tourism purchasing policy and practice that includes: • Use green housekeeping materials (natural cleaning agents rather than chemicals) • Purchase and use green equipment, fabric and materials (local, natural, recycled) • Establish a purchasing policy that favours environmentally-friendly products • Purchase products that minimise energy, water and waste in the production process • Establish a purchasing policy that favours local suppliers if possible to benefit local community Important behaviours for supervisors/ managers include: 1. Encourage, generate and recognise innovative solutions 2. Constructively challenge the status quo and seek better alternatives 3. Try out new ways of working 4. Keep people informed of plans and developments in a timely way 5. Balance the diverse needs of different customers 6. Continuously improve products and services 7. Take repeated or different actions to overcome obstacles 8. Identify and raise ethical concerns 9. Take personal responsibility for making things happen 10. Monitor the quality of work and progress against plans and take appropriate corrective action, where necessary 11. Communicate a vision that inspires enthusiasm and commitment 12. Communicate clearly the value and benefits of a proposed course of action 13. Present ideas and arguments convincingly in ways that engage people CONDITIONS OF PERFORMANCE AND VARIABLES VIETNAM TOURISM OCCUPATIONAL STANDARDS: HOTEL MANAGEMENT © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU92 Assessment of units at level 3-5 is normally based on performance at work. Some units at levels 3-5 cannot be assessed by observation due to confidentiality, work constraints/environment etc. This unit may be assessed holistically by means of a portfolio of evidence or report on implementing responsible tourism principles in a hotel environment. Individuals are expected to demonstrate that they can apply relevant concepts to situations which they could face as supervisors/ managers. They are also expected to suggest, justify and evaluate possible courses of actions which they may take to deal with situations and with challenges that they face as supervisors/managers in an organisation. Note that all evidence should remove names of personnel to protect the privacy of individuals and the organisation. Evidence must include: 1. At least two accommodation activities that inform guests about responsible tourism issues recorded and documented 2. At least three examples of energy saving, water efficiency and waste avoidance activities recorded and documented 3. One example of responsible tourism principles applied to purchasing and supplies 4. Fully completing the knowledge assessment as set out in the unit either by recorded oral questioning or answers to written questions Suitable methods will include: • Portfolio of workplace evidence • Personal statements • Witness testimony • Professional discussion Simulation can be used in colleges or in the workplace for some performance criteria but should be used sparingly. A portfolio or written report should be supplemented by oral questions to ensure all aspects of the evidence requirements are fully met. ASSESSMENT GUIDE ASSESSMENT METHODS Managers in hotels and other accommodation services N/A RELEVANT OCCUPATIONS ACCSTP REF © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU VIETNAM TOURISM OCCUPATIONAL STANDARDS: HOTEL MANAGEMENT 93 E1. Develop operational policies P1. Develop operational polices and strategies based on monitoring of workplace needs and identification of opportunities for improvement and innovation P2. Develop scope and objectives of the required initiative based on enterprise goals, staff and customer feedback P3. Identify and analyse internal and external factors that may impact on the policy P4. Consult appropriate stakeholders during the development of the policy P5. Develop appropriate and financially-sound resource strategies P6. Develop administrative framework and systems capable of supporting the planned initiative P7. Identify and communicate clearly all priorities, responsibilities and timelines P8. Develop evaluation systems in consultation with appropriate colleagues E2. Administer and monitor operational policy P9. Implement and evaluate identified actions in accordance with agreed priorities P10. Monitor performance indicators P11. Provide progress and other reports as required P12. Make assessment of the need for additional resource requirements and take appropriate action E3. Conduct on-going evaluation P13. Review the operational policy to assess effectiveness in the workplace P14. Monitor performance P15. Identify problems and make adjustments accordingly P16. Incorporate the results of evaluation into on-going planning ELEMENTS AND PERFORMANCE CRITERIA GAS3. UNIT TITLE: ESTABLISH POLICIES AND PROCEDURES UNIT DESCRIPTOR This unit covers the competencies required to establish policies and procedures relating to legal, regulatory, ethical and social requirements, and to communicate these policies and procedures to relevant people. K1. Explain the key planning concepts and techniques including the structure of operational polices and steps in the planning process K2. Explain how to develop operational polices and strategies based on monitoring of workplace needs K3. Identify some of the internal and external factors that may impact on the policy K4. Explain the factors in developing appropriate and financially-sound resource strategies K5. Describe the administrative framework and systems capable of supporting the planned initiative K6. Describe the best channels to communicate priorities, responsibilities and timelines K7. Describe the progress and other reports used for monitoring policy implementation K8. Explain how the operational policy is evaluated to assess effectiveness in the workplace K9. Explain how you would incorporate the results of evaluation into on-going planning KNOWLEDGE REQUIREMENTS VIETNAM TOURISM OCCUPATIONAL STANDARDS: HOTEL MANAGEMENT © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU94 1. Policies requiring development could in- clude: • Environment • Products and services • Training • Workplace relations • Finance • Asset management • Others 2. Strategies may include: • Client development • Geographic expansion • Organisational growth • Service growth • Debt reduction • Income development • Others 3. Objectives may include: • Sales figures • Revenues • Delivery times • Service standards • Client numbers • Sales figures and targets • Booking levels • Customer or staff feedback • Productivity gains • Guest satisfaction 4. Analyse internal and external factors may relate to: • Capabilities and resources • Trends and developments in the marketplace • Comparative market information • Legal and ethical constraints 5. Stakeholders may include: • Customers • Employees • Government agencies • Owners • Suppliers • Strategic alliance partners 6. Evaluate may include: • Key performance indicators • Gap analysis • Customer feedback • Compliance reports • Employee feedback 7. Performance indicators may include: • Sales • Return on investment • Customer service • Debt servicing costs 8. Review the operational plan may relate to: • Quarterly reviews • Business plan cycle • Major events triggering a review, e.g. change in market-place 9. Performance may relate to: • Market share • Sales figures • Customer satisfaction • Staff retention Important behaviours for supervisors/ managers include: 1. Seek opportunities to improve performance 2. Constructively challenge the status quo and seek better alternatives 3. Try out new ways of working 4. Present information clearly, concisely, accurately and in ways that promote understanding 5. Reflect on your experiences and use the lessons to guide your decisions and actions 6. Balance risks against the benefits that may arise from taking risks 7. Take personal responsibility for making things happen 8. Create a sense of common purpose 9. Anticipate likely future scenarios based on realistic analysis of trends and developments 10. Specify the assumptions made and risks involved in understanding a situation 11. Take timely decisions that are realistic for the situation CONDITIONS OF PERFORMANCE AND VARIABLES © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU VIETNAM TOURISM OCCUPATIONAL STANDARDS: HOTEL MANAGEMENT 95 Assessment of units at level 3-5 is normally based on performance at work. Some units at levels 3-5 cannot be assessed by observation due to confidentiality, work constraints/environment etc. This unit may be assessed holistically by means of a portfolio of evidence or report on planning and implementing responsible tourism policies and procedures in a hotel environment. Individuals are expected to demonstrate that they can apply relevant concepts to situations which they could face as supervisors/managers. They are also expected to suggest, justify and evaluate possible courses of actions which they may take to deal with situations and with challenges that they face as supervisors/ managers in an organisation. Note that all evidence should remove names of personnel to protect the privacy of individuals and the organisation. Evidence must include: 1. Example of at least two operational policies/ strategies developed based on monitoring of workplace needs and identification of opportunities for improvement and innovation 2. Example of one operational policy implemented and evaluated in accordance with agreed priorities and performance indicators 3. Example of one operational policy monitored for performance, adjusted and incorporating the results of evaluation into on-going planning 4. Fully completing the knowledge assessment as set out in the unit either by recorded oral questioning or answers to written questions Suitable methods will include: • Portfolio of workplace evidence (This could be minutes or notes of meetings, reports or recommendations from others) • Personal statements • Witness testimony • Professional discussion Simulation can be used in colleges or in the workplace for some performance criteria but should be used sparingly. A portfolio or written report should be supplemented by oral questions to ensure all aspects of the evidence requirements are fully met. ASSESSMENT GUIDE ASSESSMENT METHODS Managers in tourism occupations D1.HGA.CL6.01 RELEVANT OCCUPATIONS ACCSTP REF VIETNAM TOURISM OCCUPATIONAL STANDARDS: HOTEL MANAGEMENT © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU96 E1. Engage people in planning for change P1. Engage appropriate people within your organisation and other key stakeholders in planning change P2. Establish with key stakeholders the processes, systems, structures, roles or cultures that need to be changed E2. Plan and prepare for change P3. Evaluate the gap between the current state and the required future state P4. Identify and evaluate obstacles to change P5. Develop a detailed plan to achieve the required change effectively and efficiently P6. Make arrangements for the continuity of business activities during the period of change. E3. Train and develop others in implementing change P7. Provide people with the necessary training, support and encouragement they require E4. Communicate impacts of change to others P8. Develop a communication strategy to keep people informed about the progress and allow them to give feedback E5. Implement change P9. Put into practice your plan for change in line with agreed timescales and available resources P10. Delegate responsibilities to competent people in line with your plan P11. Implement contingency plans or take appropriate alternative action in the event of risks materialising P12. Identify, evaluate and resolve any problems or obstacles that arise P13. Maintain the continuity of business activities during the period of change E6. Evaluate change P14. Monitor progress against your plan and take appropriate action in response to any significant variances P15. Evaluate the results of the change process against the success criteria agreed with key stakeholders P16. Establish the reasons for any failure to meet the success criteria in full P17. Ensure change is effective and meets the requirements of the organisation. P18. Provide recognition for people and teams who achieve results ELEMENTS AND PERFORMANCE CRITERIA GAS7. UNIT TITLE: LEAD, PLAN AND MANAGE CHANGE UNIT DESCRIPTOR This unit reflects the need, in many situations, for someone to provide a lead within the overall organisation or part of an organisation for a specific change or a wider programme of change. It involves selling the vision in terms of what the change is aiming to achieve and supporting the people involved in the practicalities of making the vision a reality. This standard is about the planning, communication, development and implementation of the change processes, systems, structures, roles and culture within the hospitality work environment. This standard is relevant to managers and leaders who plan and implement change across the organisation or in their particular area of responsibility. © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU VIETNAM TOURISM OCCUPATIONAL STANDARDS: HOTEL MANAGEMENT 97 K1. Explain how to engage employees and stakeholders in implementing change K2. Describe the main models and methods for managing change effectively, and their strengths and weaknesses K3. Describe the relationship between transformational and transactional change K4. Describe the different leadership styles and behaviours, their strengths and how to use the appropriate style for different circumstances K5. Describe the political, bureaucratic and resource barriers to change, and the techniques for dealing with these K6. Evaluate the main techniques for solving problems and how to apply them K7. Describe team building techniques and how to apply them during the change process K8. Explain how to assess the risks and benefits associated with change strategies and plans K9. Explain the importance of contingency planning and how to do so effectively K10. Describe the main obstacles to change, and the techniques you use to deal with these K11. Explain the importance of stakeholder expectations and how they influence the process K12. Explain the principles and methods of effective communication and how to apply them KNOWLEDGE REQUIREMENTS The conditions of performance and variables relate to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. 1. Appropriate people within your organisation and other key stakeholders may include: • Employees – full time or part time • Owners – partners or others who have invested in the hotel • Suppliers who will be affected by changes • Customers who may be affected by changes 2. Obstacles to change could include: • People • Resources • Time • Organisational procedures • Management 3. Change management plan could include: • Contingency planning • Resource planning • Readiness assessments • Communication and communication planning • Coaching and manager training for change management • Training and employee training development • Resistance management • Data collection, feedback analysis and corrective action • Celebrating and recognizing success 4. Continuity of business activities during the period of change could include: • Planning for the impact of an unexpected or catastrophic event or interruption • List of employees and contact information • Department business functions/processes • Assessing your data and technology needs in the event of a failure in operations • Developing the plan • Communicate your plan to employees and suppliers • Coordinate with other business units 5. Training, support and encouragement for others could include: • Team meetings • One-to-one mentoring • Support from line manager • Training and information sessions for all staff 6. Communication strategy could include: • Regular updates to staff on change issues • Email or other electronic communications • Meetings with key stakeholders to update and answer questions CONDITIONS OF PERFORMANCE AND VARIABLES VIETNAM TOURISM OCCUPATIONAL STANDARDS: HOTEL MANAGEMENT © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU98 7. Contingency plans could include: • What actions are required • Who is taking responsibility • Time lines • Monitoring processes. 8. Evaluation of results of the change process against the success criteria could include: • Considering the criteria for success or failure • Considering the impact of the changes • Determining which changes are most significant and are therefore priorities for treatment. 9. Recognition for people and teams who achieve results could include: • Public awards • Monetary or in-kind rewards • Recognition in internal publicity or news Important behaviours for supervisors/ managers include: 1. Seize opportunities presented by the diversity of people 2. Find practical ways to overcome obstacles 3. Present information clearly, concisely, accurately and in ways that promote understanding 4. Keep people informed of plans and developments 5. Make time available to support others 6. Encourage and welcome feedback from others and use this feedback constructively 7. Watch out for potential risks and hazards 8. Agree challenging but achievable objectives 9. Work towards a clearly defined vision of the future 10. Identify the implications or consequences of a situation CONDITIONS OF PERFORMANCE AND VARIABLES Assessment of senior management level units is normally based on performance at work. Some units at levels 3-5 cannot be assessed by observation due to confidentiality, work constraints/environment etc. This Unit may be assessed holistically by means of a portfolio of evidence or report on planning and implementing change in a hotel environment. Individuals are expected to demonstrate that they can apply relevant concepts to situations which they could face as managers. They are also expected to suggest, justify and evaluate possible courses of actions which they may take to deal with situations and with challenges that they face as supervisors/ managers in an organisation. Note that all evidence should remove names of personnel to protect the privacy of individuals and the organisation. Evidence must include: 1. Two examples how you engaged appropriate people within your organisation and other key stakeholders in planning change and how you identified the processes, systems, structures, roles or cultures that need to be changed 2. Example of one detailed change management plan to achieve the required changes, including your training and development plan and communication strategy. 3. One report of the outcome of your change implementation plan which includes how you put plan into practice, delegated responsibilities, implemented contingency plans and identified and solved problems and obstacles Suitable methods will include: • Portfolio of workplace evidence (This could be minutes or notes of meetings, reports or recommendations from others) • Personal statements • Witness testimony • Professional discussion Simulation can be used in colleges or in the workplace for some performance criteria but should be used sparingly. A portfolio or written report should be supplemented by oral questions to ensure all aspects of the evidence requirements are fully met. ASSESSMENT GUIDE ASSESSMENT METHODS © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU VIETNAM TOURISM OCCUPATIONAL STANDARDS: HOTEL MANAGEMENT 99 4. One evaluation report reviewing the outcomes and impacts of the changes compared with the success criteria and reasons for any failure 5. Fully completing the knowledge assessment as set out in the unit either by recorded oral questioning or answers to written questions ASSESSMENT GUIDE ASSESSMENT METHODS Senior managers in tourism occupations N/A RELEVANT OCCUPATIONS ACCSTP REF VIETNAM TOURISM OCCUPATIONAL STANDARDS: HOTEL MANAGEMENT © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU100 E1. Identify and analyse the complaint P1. Receive and accurately record a verbal complaint using active listening and empathy techniques P2. Identify through appropriate communication techniques the exact nature of the customer’s complaint P3. Maintain register or complaint file in accordance with procedures E2. Respond to complaints P4. Reassure the customer that their complaint will be handled as quickly as possible in order to resolve the problem P5. Process complaint in accordance with organisation standards, policies and procedures P6. Obtain and review documentation in relation to complaint P7. Update register of complaints E3. Determine action and resolve complaint P8. Agree and confirm action to resolve the complaint with the customer P9. Demonstrate a commitment to the customer to resolve the complaint P10. Inform customer of outcome of investigation of complaint E4. Refer significant complaints P11. Identify complaints that require referral to other personnel, managers or external parties P12. Refer complaint to appropriate personnel for follow-up in accordance with individual level of responsibility P13. Forward all necessary documentation including investigation reports to appropriate personnel P14. Escalate complaints which cannot be resolved to an appropriate person ELEMENTS AND PERFORMANCE CRITERIA GES2. UNIT TITLE: RECEIVE AND RESOLVE COMPLAINTS UNIT DESCRIPTOR This unit covers the competencies required to receive and resolve customer complaints in a range of settings within the in the hospitality and tourism industry workplace. K1. Describe different types of common complaints K2. Describe the process for handling a simple complaint K3. Describe the factors in considering handling guests from different cultures K4. Explain how to record a verbal complaint using active listening and empathy techniques K5. Relate how to maintain a register or complaint file in accordance with procedures K6. Explain the process for resolving a customer problem and informing the customer of the outcome of investigation of complaint K7. Explain the procedure for referring significant complaints KNOWLEDGE REQUIREMENTS © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU VIETNAM TOURISM OCCUPATIONAL STANDARDS: HOTEL MANAGEMENT 101 This unit applies to complaints received by any department in the hotel, restaurant or tour and travel company. 1. Complaints may be related to any expression of dissatisfaction with service by a customer and could include: • Written complaints, e.g. letter, email, on website, through social media etc. • Complaint or feedback form • Verbal, face-to-face and over the telephone 2. Appropriate communication techniques may be: • The use of active listening with open and closed questions • Speaking clearly and concisely and using appropriate language and tone of voice • Giving customers full attention by maintaining eye contact in face-to face interactions • Note-taking during the conversation 3. Organisational standards, policies and procedures may include: • Complaint handling procedures • Organisational standard report forms • Job descriptions • Code of ethics • Quality systems, standards and guidelines • Insurance/liabilities policies 4. Inform customer of outcome may include: • Providing documentation and/or evidence that supports customer complaint • Information (verbal or written) that directly relates to the complaint being investigated • Information (verbal or written) that is presented in a calm and accurate manner 5. Appropriate person may include: • Immediate superior within the organisational hierarchy • Specialist customer service staff CONDITIONS OF PERFORMANCE AND VARIABLES For the learner to reach the required standard there should be evidence performance gathered through observing the work for: 1. At least two types of customers 2. At least two types of complaints 3. At least two types of communication methods 4. At least two examples of information provided to customers This unit may be assessed on or off the job: • Assessment should include practical demonstration of complaint resolution processes either in the workplace or through a simulation activity, supported by a range of methods to assess underpinning knowledge • Assessment must relate to the individual’s work area or area of responsibility The following methods may be used to assess competency for this unit: • Case studies • Observation of practical candidate performance • Oral and written questions • Portfolio evidence • Problem solving • Role plays • Third party reports completed by a supervisor • Project and assignment work ASSESSMENT GUIDE ASSESSMENT METHODS All customer-facing staff in hotels, restaurants or travel and tour operator companies, e.g. Guest Service Agent, Receptionist, Cashier, Concierge, Supervisor D1.HOT.CL1.11 RELEVANT OCCUPATIONS ACCSTP REF VIETNAM TOURISM OCCUPATIONAL STANDARDS: HOTEL MANAGEMENT © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU102 E1. Implement workplace procedures to prevent exploitation of children following the current Law P1. Follow workplace policies and procedures on children protection P2. Refer guests to the current Law on child protection and prevention of sexual exploitation of children E2. Monitor facilities and operations to ensure children are protected P3. Keep alert to possible child sexual exploitation when checking in guests or when guests enter the premises P4. Refer suspicious guests to management for action P5. Identify exploitation of children for labour in tourism-related businesses and refer to appropriate authorities E3. Maintain awareness of child protection issues P6. Undertake in-company training on child protection issues P7. Update knowledge on organisational child protection policies following the current Law P8. Identify local child protection agencies to refer to as necessary ELEMENTS AND PERFORMANCE CRITERIA GES13. UNIT TITLE: MONITOR FACILITIES AND OPERATIONS TO ENSURE CHILD PROTECTION UNIT DESCRIPTOR This unit is based on ‘The Code of Conduct for the Protection of Children from Sexual Exploitation in Travel and Tourism’ – an industry-driven, multi-stakeholder initiative with the mission to provide awareness, tools and support to the tourism industry in order to combat the sexual exploitation of children in contexts related to travel and tourism (see This unit also covers exploitation of children for labour – such as in tourism-related handicraft businesses etc. Hospitality and tourism professionals must understand that their interests and responsibilities are linked to their local community when it comes to protecting vulnerable children from damaging repercussions originating from – or through – tourism. It is in the best interest of the industry to practice responsible tourism while protecting the very community on which its business is dependent. K1. State the key points of own workplace policy and procedures on children protection following the current Law K2. Describe how to monitor facilities and operations to ensure children are protected from sexual exploitation K3. Explain the child protection procedures to be followed when checking in guests or when guests enter the premises K4. Describe how to refer suspicious guests to management for action K5. List the local child protection agencies to refer to as necessary KNOWLEDGE REQUIREMENTS © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU VIETNAM TOURISM OCCUPATIONAL STANDARDS: HOTEL MANAGEMENT 103 1. Workplace policies and procedures on children protection should include: • Hotel or tourism/travel company policy on child protection following the current Law • Procedures for staff on dealing with sexual exploitation of children and child protection 2. Organisational policy on child protection and prevention of sexual exploitation of children will include: • Public notice to guests/customers stating organisation policy on child protection – normally displayed prominently in reception or in guest rooms • Hotel management or travel/tour companies shall provide information to its personnel and guests regarding national laws and the penalties imposed for the sexual abuse of children 3. Sexual exploitation of children includes: • Child sex tourism • Child pornography • Child prostitution • Child sexual abuse 4. Exploitation of children for labour includes: • Exhaustive, dangerous or illegal work that curtails their education and development • Work that is abusive and exploitative; including hazardous work that places the child’s health, safety or morals at risk 5. Monitor facilities and operations to ensure children are protected from sexual exploitation can include: • Keep alert to possible child sexual exploitation when checking in guests • Observing guests entering the premises with children • Noting and checking customers who book travel or tours with children 6. Dealing with suspicious guests or customers will include: • Referring suspicious guest to immediate supervisor or manager • Identifying if criminal activity is happening. • Advise the guest/customer on the hotel or tour/ travel company child protection policies following the current Law • Request the guest/customer either to release the minor immediately, or to leave the hotel/ facility or tour 7. Maintain awareness of child protection issues will include: • Taking part in organisational training • Updating knowledge on organisational child protection policies following the current Law 8. Identify local child protection agencies to refer to as necessary will include: • Local NGOs (Non-governmental Organisations) • Government agencies CONDITIONS OF PERFORMANCE AND VARIABLES This unit may be difficult to assess without real incidents to report, therefore simulation, role play and questioning (oral and written) may be needed for assessment of this unit. If the hotel, tour or travel company offer staff training in child protection, then role play and simulation should be included, and a report of staff attendance and participation can be provided by the trainer or supervisor as part of assessment. Assessment should include: 1. At least incident of child protection (recorded by documentary evidence or observation) in the hotel or travel/tour company or by simulation 2. Recorded questioning or written report The following methods may be used to assess competency for this unit: • Simulation exercises and role plays • Oral and written questions • Case studies • Third party reports completed by a supervisor ASSESSMENT GUIDE ASSESSMENT METHODS All staff working at any level in hospitality, travel or tour operator companies D1.HRS.CL1.20 RELEVANT OCCUPATIONS ACCSTP REF