LEVEL 4: MIDDLE LEVEL ADVISER
HORECA ENTREPRENEUR/MANAGER
A horeca entrepreneur/manager is employed in medium-sized or large hotels and restaurants. The emphasis of his work is on supervising managerial tasks. As a manager, this adviser also records and monitors the (financial situation of the business. The horeca entrepreneur/manager is responsible for the commercial, financial, operational and human resources policy of the establishment, with maximum profitability and continuity as the ultimate goals. He takes care of the business plan, the business operation and the business management. In addition, he assumes a hierarchical responsibility for personnel, sales, operational aspects in production and distribution, reception and accounting, food & beverage, financial administration, products policy and business administration.
RESTAURANT OWNER/INDEPENDENT COOK/WAITER/WAITRESS
A Restaurant owner/ independent cook/waiter/waitress can be qualified as a "restaurant owner who also works in the establishment". This means that a restaurant owner/ independent cook/waiter/waitress is engaged on the one hand in managerial tasks, he works as a business manager and monitors the (financial situation of the business. On the other hand this restaurant owner also carries out work in either the kitchen or the restaurant. The restaurant owner/independent cook/waiter/waitress is responsible for the commercial, financial, operational and human resources policy in the business, with maximum profitability and continuity as the ultimate goals.
DEPARTMENT MANAGER
The core tasks of a department manager consist of developing the department policy on the basis of the business policy, and of organising, planning and checking the activities of the department concerned. The department manager is responsible for the commercial, financial, operational and human resources policy of his department, with maximum profitability and continuity as the ultimate goals. The department manager is employed in medium-sized or large accommodation providing and meal serving establishments, in the care sector and in the contract catering sector.
BAR AND FAST FOOD HORECA ENTREPRENEUR
A bar and fast food horeca entrepreneur is employed in small drinks serving and fast food establishments snack-bars, cafeterias. The core task of such an entrepreneur is the entire business operation in all its facets. He carries out all tasks in the establishment itself, including the accounts. This entrepreneur often has few or even no personnel.
MIDDLE MANAGEMENT LEVEL TRAVELLING ADVISER
The core tasks of a middle management level Travelling adviser consist of an optimal service supply to customers, and of complying with the requirements imposed with regard to business operation and business management. This professional has a co-ordinating task in a travel agency or a travel organisation and carries out the following tasks: - business operation (determining the strategy on the department or business level - business management (taking care of the daily course of affairs, including human resources matters - relationship management internal and external contacts.
MIDDLE MANAGEMENT LEVEL TOURIST INFORMATION ADVISER
The core tasks of a middle management level Tourist information adviser consists of supplying an optimal service to customers, and of complying with the requirements imposed with regard to business operation and business management. This professional is employed in a co-ordinating capacity in a tourist information office and his tasks include: - business operation determining the strategy on the department or business level - business management staking care of the daily course of affairs, including human resources matters - relationship management (internal and external contacts.
MIDDLE MANAGEMENT LEVEL RECREATION ADVISER
The core tasks of a middle management level Recreation adviser consist of supplying an optimal service to customers, and of complying with the requirements imposed with regard to business operation and business management. This professional is employed in a co-ordinating capacity in a recreational establishment and his tasks include: - business operation determining the strategy on the department or business level) - business management staking care of the daily course of affairs, including human resources matters)
- relationship management (internal and external contacts.
DIET COOK
The core task of a diet cook consists of independently preparing diet dishes. The diet cook applies actions and techniques to products, ingredients, (pre-treated) products and end products, on the basis of recipes and the diet. He works under varying circumstances, depending on the demand and the kind of diet of the consumer.
A diet cook has a thorough insight into the organisation of the work and the preparation processes of the various diets.
SPECIALIST COOK
The core task of the specialist cook consists of implementing recipes in a special way: combining products in such a way that it always results in something new or unexpected. The specialist cook also makes a contribution to the innovation of recipes (ingredients, working method, preparation techniques, equipment, etc.). Furthermore the specialist cook is capable of leading the specialists who work in the kitchen under his supervision.
ALL QUALIFICATIONS CHARTED
The following page shows schematically which partial qualifications are compulsory per final qualification. The overview also clearly shows that obtaining a partial qualification opens the road to several final qualifications.
Training courses within the framework horeca, institutional catering, contract catering and tourism/recreation qualification structure are provided throughout the Netherlands. These are daytime courses with traineeships (daytime education) and training courses according to the method of the apprenticeship system (working for four days a week in a recognised learningestablishment and going to school for one day a week.
The training courses are provided by various educational institutions, the so-called Regional Training Centres, and private training institutions. The practical part of the training course takes place in SVH-recognised learning establishments. This recognition is issued under the auspices of the Landelijk Orgaan Beroepsonderwijs Horeca, Instellingskeuken, Contract-Catering en Toerisme SLOB HICT). National Organisation for Vocational Education in Horeca, Institutional catering, Contract Catering and Tourism) (LOB HICT). This is the same organisation which has also approved the qualification structure. The LOB HICT also sees to it that sufficient national and international practical workplaces are available. The implementation of these tasks has been entrusted to SVH Onderwijscentrum.
THE QUALIFICATION STRUCTURE ON THE INTERNET
Since 1995 SVH Onderwijscentrum has maintained a large site on the World Wide Web of the Internet. The horeca, institutional catering, contract catering and tourism qualification structure, in other words: the contents of this brochure, can be found on the Internet (http://www.svh.nl). In addition to the qualification structure, the site also contains application possibilities such as the SVH Learning places database, the SVH Recipes database and the Register of Recognised Learning establishments.
SVH-RECOGNISED LEARNING ESTABLISHMENT
In the horeca, institutional catering, contract catering and tourism branches of industry there is a great demand for people with a good vocational education. Learning establishment train young people in practice for a vocation in the hospitality branch. This so-called practical vocational education relates to the practical part of the guided vocational training system apprenticeship systems as well as to the practical part of the vocational education system (daytime education. With this method, the industry hopes to have sufficient well-trained professionals in the future as well. A recognition from the SVH is a quality mark. This means that companies must fulfil certain conditions in order to be allowed to train young people. These learning establishments can show their SVH-recognition by displaying a recognition sign issued by the SVH. SVH-recognised learning establishments train thousands of young people every year.
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