Преподаватель профессионального обучения гостиничного и ресторанного дела — работа в Финляндии
Hospitality vocational teachers instruct students in their specialised field of study, hospitality, which is predominantly practical in nature. They provide theoretical instruction in service of the practical skills and techniques the students must subsequently master for a hospitality-related profession, such as hotel receptionist or housekeeper. Hospitality vocational teachers monitor the students' progress, assist individually when necessary, and evaluate their knowledge and performance on the subject of hospitality through assignments, tests and examinations.
Преподаватель профессионального обучения гостиничного и ресторанного дела - Какие навыки обязательны?
Ensure all students falling under an instructor or other person’s supervision are safe and accounted for. Follow safety precautions in the learning situation.
Provide additional exercises and assignments that the students will prepare at home, explain them in a clear way, and determine the deadline and evaluation method.
Processes and principles related to the customer, client, service user and to personal services; these may include procedures to evaluate customer's or service user's satisfaction.
Prepare content to be taught in class in accordance with curriculum objectives by drafting exercises, researching up-to-date examples etc.
Encourage students to cooperate with others in their learning by working in teams, for example through group activities.
Keep up with new research, regulations, and other significant changes, labour market related or otherwise, occurring within the field of specialisation.
Various evaluation techniques, theories, and tools applicable in the assessment of students, participants in a programme, and employees. Different assessment strategies such as initial, formative, summative and self- assessment are used for varying purposes.
Follow up on students’ learning progress and assess their achievements and needs.
Manage the relations between students and between student and teacher. Act as a just authority and create an environment of trust and stability.
Identify the learning struggles and successes of students. Select teaching and learning strategies that support students’ individual learning needs and goals.
Employ various approaches, learning styles, and channels to instruct students, such as communicating content in terms they can understand, organising talking points for clarity, and repeating arguments when necessary. Use a wide range of teaching devices and methodologies appropriate to the class content, the learners' level, goals, and priorities.
Make sure students follow the rules and code of behaviour established in the school and take the appropriate measures in case of violation or misbehaviour.
Evaluate the students' (academic) progress, achievements, course knowledge and skills through assignments, tests, and examinations. Diagnose their needs and track their progress, strengths, and weaknesses. Formulate a summative statement of the goals the student achieved.
Provide assistance to students when working with (technical) equipment used in practice-based lessons and solve operational problems when necessary.
Teach techniques designed to maintain customer service standards at a satisfactory level.
The cooperation between people characterised by a unified commitment to achieving a given goal, participating equally, maintaining open communication, facilitating effective usage of ideas etc.
Identify developments in the labour market and recognise their relevance to the training of students.
Provide founded feedback through both criticism and praise in a respectful, clear, and consistent manner. Highlight achievements as well as mistakes and set up methods of formative assessment to evaluate work.
Instruct students in the theory and practice of serving customers, with the aim of assisting them in pursuing a future career in this field, more specifically in an accommodation or in a food and beverage service setting.
Support and coach students in their work, give learners practical support and encouragement.
Ensure that the content, methods, materials and the general learning experience is inclusive for all students and takes into account the expectations and experiences of learners from diverse cultural backgrounds. Explore individual and social stereotypes and develop cross-cultural teaching strategies.
Work in a vocational school that instructs students in practical courses.
The goals identified in curricula and defined learning outcomes.
Research and establish an outline of the course to be taught and calculate a time frame for the instructional plan in accordance with school regulations and curriculum objectives.
Преподаватель профессионального обучения гостиничного и ресторанного дела - Какие навыки полезны, но не обязательны?
Control table settings in order to ensure a correct table setup, including cutlery and glassware.
Guarantee that plates, cutlery and glassware are clean, polished and in good condition.
The origin and composition of alcoholic beverages and cocktails, the way to match them with food and the way they have to be poured.
Provide food at the table whilst maintaining high level of customer service and food safety standards.
The nature and types of disabilities affecting the human beings such as physical, cognitive, mental, sensory, emotional or developmental and the specific needs and access requirements of disabled people.
The learning disorders some students face in an academic context, especially Specific Learning Difficulties such as dyslexia, dyscalculia, and concentration deficit disorders.
Identify the necessary resources needed for learning purposes, such as materials in class or arranged transportation for a field trip. Apply for the corresponding budget and follow up on the orders.
Oversee the quality and safety of food served to visitors and customers according to food standards.
Incorporate the use of online learning environments and platforms into the process of instruction.
The various aspects, such as procedures and techniques, of serving food to customers.
Provide a variety of alcoholic and non-alcoholic beverages such as soft drinks, mineral waters, wine and bottled beer over a counter or using a tray.
Oversee the entire process of running the restaurant establishment such as managing employees and the mise-en-place.
The field of hotel operations, especially those involving front office, housekeeping and basic accounting procedures.
The various aspects, such as procedures and techniques, of serving drinks to customers.
Maintain discipline and engage students during instruction.
Ensure that the necessary materials for teaching a class, such as visual aids, are prepared, up-to-date, and present in the instruction space.
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