Educational and Training Programmes Presentation By Theo Charalambous Executive Director & Chairman of the Council (EMRF General Assembly, Serbia 14&15 June2010)

The mission statement of EMAT To promote the highest standards in Education, Training and Professional Practice for the benefit of the Euro- Mediterranean Tourism Industry.

Actively Promote Professional Excellence Through Educational & Training Programmes By designing industry specific courses By covering the basic Hospitality occupations By specifying the Knowledge, Skills & Expertise By establishing three levels for each occupation By creating specialized training modules for continuous professional development (CPD) By offering the courses under Franchise and under license agreements

EMAT Courses Front Office Department Programs For Trainee Receptionists (Certificate) For Receptionists (Intermediate Diploma) For Front Office Supervisors (Diploma)

EMAT Courses Food and Beverage Service Programs For Trainee Waiters (Certificate) For Waiters (Intermediate Diploma) For F & B Service Supervisors (Diploma)

EMAT Courses Housekeeping Department Programs For Room Maids (Certificate) For Floor Supervisors (Intermediate Diploma) For Housekeepers (Diploma)

EMAT Courses Food Production and Culinary Arts Programs For Trainee Cooks (Certificate) For Cooks (Intermediate Diploma) For Pastry Cooks (Intermediate Diploma) For Executive Chefs (Diploma)

EMAT Courses Supervisory Skills Common Course for all Departments Essential CPD Course for all Supervisors Pre-requisite for the award of Diploma in: Rooms Division Operations Food & Beverage Operations Hotel Supervisory Management

Training Program for Trainee Receptionists Safe and Security Practices Fire Prevention Personal Presentation Customer Care General Reception Procedures General Reservation Procedures Guest Accounts Internal Sales Practical Training Skills Assessing, Testing and Final Examination

Training Program for Receptionists Safe and Security Practices Fire Prevention Personal Presentation Customer Care General Front Office Procedures Advance Reservation Procedures Guest Accounting Procedures Selling and Marketing Techniques Practical Training Skills Assessing, Testing and Final Examination

Training Program for Front Office Supervisors Safe and Security Practices Fire Prevention Personal Presentation Customer Care Organization of the Front Office Department Forecasting and Advance Reservation Procedures Guest Accounting and Credit Control Procedures Promotion, Marketing and Selling Techniques Supervisory Skills Practical Training Skills Assessing, Testing and Final Examination

Training Program for Room Maids Hygiene, Safety and Security at Work Fire Prevention Storage and Care of Cleaning Materials and Linen Use of Cleaning Materials and Linen Cleaning Procedures Organization of Cleaning Care of Equipment Skills Assessing, Testing and Final Examination

Training Program for Floor Supervisors Hygiene, Safety and Security at Work Fire Prevention Personal Skills Customer Care Supervising Accommodation Services Planning and Organizing the Housekeeping Services Laundry Service and Linen Control Control of Cleaning Materials Checking and Quality Control of Accommodation Supervisory Skills Skills Assessing, Testing and Final Examination

Training Program for Executive Housekeepers Hygiene, Safety and Security Practices Fire Prevention Personal Skills Customer Care Organizing the Housekeeping Department Range of Accommodation Services Staffing the Housekeeping Department Budgeting and Financial Control Setting Standards / Quality Assurance Principles of Decor, Furnishings and Design Aspects Supervisory Skills Skills Assessing, Testing and Final Examination

Training Program for Trainee Waiters Hygiene, Safety and Security at Work Fire Prevention Personal Skills for Waiters Menu Knowledge for Waiters Pre-service Procedures Provide Food Service Provide Beverage Service Skills Assessing, Testing and Final Examination

Training Program for Waiters Hygiene, Safety and Security at Work Fire Prevention Personal Skills and Attributes Customer Care Product Knowledge Billing Procedures and Cash Control General pre-service Procedures Techniques for different styles of service Techniques for beverage preparation Techniques for table service of beverages Skills Assessing, Testing and Final Examination

Training Program for Senior Waiters and Supervisors Hygiene, Safety and Security at Work Fire Prevention Customer Services Planning, Organization and Evaluation of Work Billing and Cash Control Food and Beverage Sales Development Provision and Training of Staff Advance Service Techniques Bar Organization and Supervision Supervisory Skills Skills Assessing, Testing and Final Examination

Training Program for Trainee Cooks Hygiene and Safety at Work Fire Prevention Storage and Care of Materials Food Preparation Methods Cooking Methods Basic Cost Control Procedures Skills Assessing, Testing and Final Examination

Training Program for Cooks Hygiene and Safety at Work Fire Prevention Preparation, Cooking and Service Menu Planning Basic Nutrition Dish Costing and Control Skills Assessing, Testing and Final Examination

Training Program for Pastry Cooks Hygiene and Safety at Work Fire Prevention Storage and Care of Materials Preparation, Cooking and Service Preparation of Hot and Cold Sauces Preparation and use of Decorative Mediums Skills Assessing, Testing and Final Examination

Training Program for Senior Cooks and Chefs Food Safety and HACCP Fire Prevention Advance Cuisine Techniques Staff Organization and Supervision Product Development and Presentation Costing and Control Procedures Quality Control of Products Menu Policy and Planning Training and Team Development Supervisory Skills Skills Assessing, Testing and Final Examination

Supervisory Skills for Supervisors Personal and Professional Skills Communication skills Leadership Skills Human Resource Management Skills Operational Skills Sales, promotion and marketing skills Administrative Skills Financial Skills Assessing and Final Examination

Courses Duration Recommended Teaching Hours Certificate 180 hrs Intermediate Diploma 180 hrs Diploma 180 hrs Supervisory Skills 36 hrs Courses could be offered F/T or P/T Individual modules for special needs Continuous Professional Development

Who can offer the EMAT Courses Educational Institutions Training Providers Hospitality & Tourism Operators National Tourism Organizations Members of EMAT

Types of Co-operation Franchise Agreement Under License Special to meet specific requirements Distance Learning (a future option)

Centre Approval EMAT Manual Centre Application for approval Inspection visit by an external verifier Centre approval and re-approval Quality inspection

The Manual 1. INTRODUCTION 1.1 Mission Statement 1.2 The Purpose and use of the manual 1.3 Franchise agreement and centre approval 2. FRANCHISE AGREEMENT AND CENTRAPPLICATION 2.1 The Principles of the Franchise Agreement 2.2 Applying for centre approval 2.3 The application for centre approval 2.4 The Procedure for centre approval

The Manual 3.THE INSPECTION VISIT FOR CENTRE APPROVAL The Procedure for the inspection visit 3.1 Prior to the visit 3.2 During the visit 3.3 At the end of the visit 4. CENTRE APPROVAL AND RE-APPROVAL PROCEDURES 4.1 Centre approval 4.2 Re-approval procedures 4.3 Updating EMAT on centre changes 4.4 Withdrawal / Suspension of centre approval

The Manual 5. GENERAL GUIDELINES FOR CENTRES 6. GUIDELINES FOR ASSESSING STANDARDS 6.1 Craft level 6.2 Supervisory level 6.3 Management Level 6.4 Assessment Methods 7. HUMAN RESOURCES 8. TEACHING GUIDELINES

The Manual 9. KEY CENTRE STAFF 9.1 The Director 9.2 The Examinations Secretary 9.3 The Internal Verifier 9.4 Teaching and supporting staff 9.5 Invigilators 10. EXTERNAL VERIFIER & QUALITY INSPECTOR 11. EXTERNAL ASSESSOR 12. CANDIDATE REGISTRATION, ASSESSMENT AND EXAMINATION 12.1 Candidates Registration 12.2 Assessment of Practical Competencies 12.3 Examination Papers and Examinations 12.4 Examination Assessment

The Manual 13. CANDIDATE RESULTS AND CERTIFICATION 13.1 Results and Certification 13.2 Replacement of Certificates 14. REGULATIONS FOR THE CONDUCT OF EXAMINATIONS 14.1 Introduction 14.2 Before the examination 14.3 The examination Room 14.4 Late entry / Early departure 14.5 At the end of Examination 14.6 Misconduct and irregularities 14.7 Emergencies

The Manual 15.RESOURCES 15.1 Financial 15.2 Human 15.3 Physical 16.COMPLAINTS AND APPEALS 17.EQUAL OPPORTUNITIES 18.THE USE OF EMAT LOGO 19.COPYRIGHT AND CONFIDENTIALITY POLICY

The next step How the system could operate for the benefit of the Euro-Mediterranean Tourism Industry? How can we engage the Educational, Professional and industry related sectors ? How can we promote partnerships to benefit the Euro-Med Hospitality and Tourism Industry? How the industry could re-act to this potential?

Thank you! Questions? EMAT Excellence in Hospitality