VTOS is structured in units of competence using a modular format so that it is flexible and easily adapted for different jobs, personnel and qualifications. It is suitable for use in small to medium enterprises, large hotels, tour operator and travel companies, as well as for use in colleges and educational institutions. It can be used as the basis for curriculum in colleges.
The Vietnam Tourism Occupational Standards (VTOS) for Hotel Management covers the key tasks of a manager of a small to medium hotel, and is focused on developing the competencies (skills, knowledge and attitudes/behaviours) to be able to operate the hotel efficiently and professionally.
The Vietnam tourism occupational standards (VTOS) for Food and beverage service cover all F&B jobs at five levels from waiter (Level 1) to Restaurant Manager (Level 4) and F&B Director (Level 5). The VTOS F&B Service standards have also taken account of local hotel operations.
The Vietnam Tourism Occupational Standards (VTOS) for food preparation consists of a range of units of competence that specify particular skills, knowledge and behaviours/attitudes necessary to fulfil the job requirements satisfactorily. Each job will consist of a blend of functional, core and generic units.
The Vietnam tourism occupational standards (VTOS) for Tour guiding cover all tour guiding jobs at five levels from assistant tour guide (Level 1) to tour manager (Level 5). The VTOS Tour guiding standards have also taken account of local tour environments and specialist area such as onsite tour guiding.
Part 2 include units title: Identify staff development needs; initiate and follow disciplinary procedures; recruit, select and retain staff; handle staff grievances and resolve problems; implement occupational health and safety; prepare budgets; manage budgets; manage physical resources; manage daily operations;...
Vietnam tourism occupational standards – Food and beverage service consists of a range of units of competence that specify particular skills, knowledge and behaviours/attitudes necessary to fulfil the job requirements satisfactorily. Each job will consist of a blend of functional, core and generic units.
The Vietnam Tourism Occupational Standards (VTOS) for food preparation cover all cookery jobs from Food Preparation Worker (Level 1) to Head Chef (Level 4). The VTOS food preparation standards have also taken account of local restaurant and hotel operations. Food preparation includes the preparation, cooking and finishing of hot and cold dishes and covers specialist areas such as baking and patisserie, desserts and other dishes.
Vietnam tourism occupational standards – Hotel management consists of a range of units of competence that specify particular skills, knowledge and behaviours/attitudes necessary to fulfil the job requirements satisfactorily. Each job will consist of a blend of functional, core and generic units.
Occupational Health Practice, now in its 4th edition, presents a modern approach to the practice of occupational health and occupational medicine, concentrating particularly on those aspects relevant to present day and future practice.
Part 2 of Vietnam tourism occupational standards – Small accommodation operations include units title: Prepare and analyse financial statements and reports, manage incidents and emergencies, operate basic security equipment, implement occupational health and safety practices, maintain hotel security, apply responsible tourism to accommodation services,...
"Tourist boat service" - Part 2 in include units title: Conduct a staff performance review; provide on-the-job coaching, deliver a group training session; quality assure work in your team; plan, allocate and monitor work of a team; prepare and analyse financial statements and reports; implement occupational health and safety practices; manage quality service and customer satisfaction;...
Part 2 of "Ebook Vietnam tourism occupational standards - Travel and tour operations" include contents: Adopt green office principles; develop and design responsible tourism products and services; select suppliers based on responsible tourism principles; develop, manage and monitor suppliers unit descriptor; ensure customers are aware of responsible tourism policies;… and other contents.
The occupational and environmental safety and health professions have been on merging paths for several
years now. Corporate "down-sizing" or "right-sizing" has resulted in a more streamlined approach to these
once very diverse and quite separate disciplines. Although they both may now be practiced in tandem,
often by the same individuals, each has evolved and developed as a separate area of study. As such, there
are literally thousands of words, terms, and phrases that have specific meanings within their respective
disciplines that may not always be clear and simple....
A major component of safety and health management is compliance with the
regulations and standards of the Occupational Safety and Health Administration
(OSHA) within the U.S. Department of Labor. This handbook provides impor-
tant information regarding legal requirements and compliance responsibilities re-
lated to OSHA enforcement of safety and health requirements under the Occu-
pational Safety and Health Act of 1970.
Tuyển tập các báo cáo nghiên cứu về y học được đăng trên tạp chí y học 'Respiratory Research cung cấp cho các bạn kiến thức về ngành y đề tài: " Occupational risk of tuberculosis transmission in a low incidence area...
Tuyển tập báo cáo các nghiên cứu khoa học quốc tế ngành hóa học dành cho các bạn yêu hóa học tham khảo đề tài: Leupeptin reduces impulse noise induced hearing loss
Journal of Occupational Medicine and Toxicology 2011, 6:38 doi:10.1186/1745-6673-6-38