Tourism sector

scope

The TÜV HELLAS Catering Manager scheme concerns a specialized professional employed in mass catering areas, kitchens, hotel units, and/or in the administration-organization of catering units, for the promotion of products and services and sales.

 Specializations

• Culinary - Restaurant Art Specialist according to international nutritional standards (Basic and Advanced Level)
• International Food Standards and Restaurant Customer Service Specialist
• Head of Catering Units Management
• Barista
• Bartender

Knowledge framework (syllabus)

• International, Special and Greek Nutritional Standards
• Contemporary Trends in Culinary Art
• Culinary Art
• Mass production
• Presentation of dishes
• Factors of Customer Satisfaction
• Hygiene
• Basic Principles of Food Safety
• The organization of the catering unit
• Purchasing - Merchandising - Costing,
• List Composition - Grammarization - Portioning
• Standard Recipes
• Kitchen Departments
• Equipment and New Technologies in Modern Food Businesses
•  Up Selling - Sales Promotion,
• Oenology & Restaurant,
• BAR
•  Beverages
• Mixology
•  Basic Principles of Serving - Quality Service
•  New Technologies in Modern Businesses
• Entrepreneurship
• basic knowledge of business organization and management
• Organization of the catering unit,
• Design, production and presentation of products,
• Management and planning of available resources - Personnel Management,
• Operations of customer service
• Catering event management and management,
• Botany and production,
• Coffee varieties
• trade and trends
• Blending and production techniques
• The chemistry of coffee
•  Effervescent milk
• Espresso (Preparation of various types of coffee)
•  Coffee machines
•  Coffee grinding
• Chocolate tea and Greek coffee
• Order management,
• payment and service, Oenology, Beverages and Mixology
• Order management, payment and service.

 Examination methodology

Theoretical and Practical examination 

Certification Requirements

At least Mandatory education, responsible declaration regarding the state of health and technical training
 

scope

The TÜV HELLAS Pastry and Bakery Executive scheme concerns a specialized professional employed in mass catering, workshops, patisseries, bakeries, hotel units, and/or in the administration-organization of Confectionery and Bakery units, for the promotion of products and services and the sale .

Specializations

1. Confectioner – Baker:
   1. Assistant Producer
   2. Preparer or Specialist in the preparation of breakfasts, pastries & decorations
   3. Contemporary Trends and Applications in Pastry Art - Assistant or Specialist in the application of principles of dietetics & nutrition in confectionery - Assistant
   4. Contemporary Trends and Applications in Pastry Art - Manufacturer or Specialist in the application of principles of dietetics & nutrition in confectionery - Manufacturer
2. Management Executive of Confectionery-Bakery Units or Manager of Art Confectionery Units

Knowledge framework (syllabus)

• Knowledge of Pastry and Bakery
• Breakfast items, preparations and standard recipes
• Decoration of Bakery and Pastry preparations
• Bakery and Pastry Terminology
• H&A issues at work and HACCP application
• Developments in the Food Industry
• Health and nutrition issues
•  Principles of Nutrition,
• New Technologies in Modern Businesses
•  Design of personal and corporate presence in Social Media
•  Entrepreneurship, basic knowledge of business organization and management
• Design, production and presentation of products
• Management and planning of available resources-Personnel Management
• Customer service functions.

Examination methodology

Theoretical and Practical examination 

Certification Requirements

At least Mandatory education, responsible declaration regarding the state of health and technical training
 

scope

The TÜV HELLAS Room Attendant scheme refers to a specialized professional who takes care of the cleanliness and arrangement of the rooms of a hotel business, as well as equipping them with all the necessary materials, offering customers a comfortable stay in a clean, hygienic, comfortable and quiet environment .

Knowledge framework (syllabus)

• Process of preparation for entering the room
• Process of cleaning the internal and external areas of the room and his/her auxiliary work area,
• Process of arranging the room and personal belongings of the client,
• Dealing with damage - damage to the rooms and lost/found items,
• Control of daily movement in the area his/her responsibility and information procedures.

Examination methodology

Theoretical and Practical examination 

Certification Requirements

At least Compulsory education and technical training
 

scope

The TÜV HELLAS Linen Room and Laundry Attendant scheme concerns a specialized professional who takes care of the proper management of the clothing of a hotel business as well as the equipment of the laundry - linen department with all the necessary materials, contributing with his/her services to the comfortable stay of customers in a clean and healthy environment.

Knowledge framework (syllabus)

•  Process of receiving, sorting, delivering clothing for cleaning and managing it
• Process of cleaning and washing clothing,
• basic technical knowledge of operating cleaning machines and how to deal with worn linen
• Process of checking his/her area of ​​responsibility and how to deal with lost items
• Safety and health in labor (R&H).

Examination methodology

Theoretical and practical examination

Certification Requirements

At least Compulsory education and technical training
 

scope

The TÜV HELLAS Waiter scheme concerns a specialized professional who, knowing the restaurant art and gastronomy-oenology rules, serves food and drinks to customers frequenting catering-leisure spaces (hotels, restaurants, catering businesses, refreshment rooms, clubs, organizations, cafeterias, etc.) applying with decency and politeness, the rules of serving.

Knowledge framework (syllabus)

• Operation and maintenance of equipment
• How to store and arrange food items
• Organization of the catering area depending on the event
• Linen management
• How to receive, inform and deal with customers
• How to serve customers (taking orders, serving, etc.)
• Payment methods
• How to clean up the area catering
• Personal hygiene measures.

Examination methodology

Theoretical and Practical examination

Certification Requirements

At least Compulsory education and technical training
 

scope

The TÜV HELLAS Professional Cleaner scheme refers to a specialized professional who takes care of the cleanliness and orderliness of the interior and exterior spaces of a Tourist accommodation or other business, offering customers a comfortable stay in a clean, hygienic, comfortable and quiet environment.

Knowledge framework (syllabus)

• Safety and health at work (H&H)
•  Knows the means, techniques and tools for cleaning surfaces and equipment
• Knows the operation of Electric-Motorized cleaning equipment
• Knows the operation of manual, mobile and fixed equipment
• Knows usability and utilizes the Work Cart
• Knows the observance of the Related Procedures (Administrative and Work)

Examination methodology

Theoretical and Practical examination

Certification Requirements

At least Compulsory education and technical training
 

scope

The TÜV HELLAS Reception / Service Clerk scheme refers to a specialized professional who ensures the effective processing of the customer's arrival - reception - departure tasks as well as the provision of facilities during the stay in order to satisfy the customer's needs and wishes, within the framework of the Service Provision Policy Reception and Accommodation of the Company's Customers.

Knowledge framework (syllabus)

• Proper personal appearance in the context of elegance and professionalism
• Word processing programs, data entry, hotel reservation program
• Agreements between hotels and tourist offices and tourist organizations as well as the individual differences of these agreements between them
• Correct speech to the customer and active listening
• All potential payment methods,
• Processes related to serving a customer in a hotel and not related to payment

Examination methodology

Theoretical and Practical examination

Certification Requirements

At least Compulsory education and technical training
 

scope

The TÜV HELLAS Tourist Office Executive scheme concerns a specialized professional who takes care of the organization of travel, accommodation/hospitality and entertainment of individual and/or groups of guests – visitors, domestic and foreign tourism. It helps to achieve the goals of the company or the office it works in, regarding the promotion of tourism products, helping with organization and administration.

Professions / Specializations
1. Tourist office employee
2. Management & economy executive in the tourism sector
 

Knowledge framework (syllabus)

• Greek and world tourism geography
• Use of GDS systems
• Knowledge of air ticket: operation, regulations and legal framework
• Conducting sales
• Processes and procedures with other contracting parties of the tourism industry
• Knowledge of shipping ticket: operation, regulations and legal framework
• Distinctions and operations of tourist offices
• Organization & operation of a tourist office
• Representation and Promotion of Tourist Services
• Creation of Package Tours/Holidays
• Services that can be consumed by Individuals & Groups
• Services and information for domestic and foreign travel
• Services for leisure, business travel, conferences & incentives.

Examination methodology

Theoretical examination

Certification Requirements

At least Mandatory education, PC knowledge and technical training
 

scope

The TÜV HELLAS Accommodation Reservation Officer scheme refers to a specialized professional employed in tourist accommodation and providing services and facilities for reserving spaces (rooms) based on the express or inferred need and desire of the customer.

Knowledge framework (syllabus)

• Professional behavior and customer service,
• Knowledge of Contracts (Private Agreements Between Agency and Hotel)
• Awareness of Hotel Amenities and Facilities

Examination methodology

Theoretical and Practical examination

Certification Requirements

At least Compulsory education and technical training
 

scope

The TÜV HELLAS Organization and Operation Specialist of Small & Tourism Business scheme refers to a specialized professional who provides services in the administrative sector of a small and/or tourism business and uses modern means and practices in order to coordinate, systematize and organize the administrative functions of this business.

Knowledge framework (syllabus)

• Administration and Management
• Marketing - Tourism Business Sales, Reception - Reservations, F&B
• Roofing and Maintenance
• Procurement and Specifications
• Inventory Management and Warehouse Operations

Examination methodology

Theoretical examination 

Certification Requirements

At least Compulsory education and technical training
 

scope

The TÜV HELLAS Wine Tourism Development Executive scheme concerns a specialized professional capable of developing tourism actions and programs related to the wine production process. It undertakes the processes from the stage of research and planning of a wine tourism experience to their development and promotion in the market.

Knowledge framework (syllabus)

General Information on Viticulture - Wine

• The vine
• Wine categories
• Serving and temperatures

 Basic Tourism Knowledge

• Tourism items
• Sustainable Tourism
• Alternative tourism and forms of tourism

Concepts of Wine Tourism - Wine tourism

• Wine tourism in Greece and Internationally
• Tasting

The Wine Routes

• The wine roads in Greece
• Cultural Routes

1. Basic Concepts and Marketing processes of a wine tourism product

• Marketing strategy for the development of wine tourism
• Wine Branding

New Technologies and Wine Tourism

• Artificial Intelligence
• New technologies in the winemaking process
• Social media

Examination methodology

Theoretical examination

Certification Requirements

At least Compulsory education and technical training
 

scope

The TÜV HELLAS Tourism Business Sustainability Manager scheme concerns a specialized professional who provides administrative and organizational services to tourism businesses with a view to their sustainability.

Knowledge framework (syllabus)

• General Tourism Knowledge
• Tourism Terminologies
• Alternative tourism
• Special forms of Tourism

• Tourism Sustainability
• Sustainability in tourism
• The role of tourism sustainability in destination management
• Development of tourist destinations

• Effects of Tourism Development
• Economic effects of tourism in a region
• Social impacts of tourism development
• Environmental impact and sustainability

• Hotel product / Environment
• Sustainable hotel management
• Energy performance and environmental practices in hotels
• Recycling programs

• Sustainable Tourism Development Strategies
• Integrating sustainability into tourism destination development strategies
• Community participation and local development
• Tourism Planning

• Ecological Labels and Certifications
• Integrating sustainability into tourism destination development strategies
• Community participation and local development
• Tourism Planning

Examination methodology

Theoretical examination

Certification Requirements

At least Compulsory education and technical training
 

scope

The TÜV HELLAS Animator of Outdoor Tourist Activities scheme concerns a specialized professional who deals with the preparation, organization and animation of tourists, implementing outdoor recreational, artistic, educational and sports activities, which are aimed at all age groups.

There are certification levels:

Basic and Advanced . The basic level mainly concerns the knowledge background that one must have in the specialty in order to be able to respond to daily tasks while the advanced level includes additional knowledge that the Recreational Tourism Animator must possess in order to cope with the job market. In the case of the advanced only, it will be explicitly stated on the certificate.

Cognitive framework (syllabus) Basic

Outdoor Environment

• Introduction to Outdoor Recreational Activities
• Popular T.Y.D.A.
• Physical recreation
• Environment – ​​geomorphology – anthropogenic environment
• Environment – ​​awareness – green services – sustainability
• Outdoor Tourism
• Meteorology and topography

Occupation: Entertainment activities manager

• Profession Animator T.Y.D.A. – qualifications - education
• Applied physiology – limits of human functioning
• Applied psychology - behavior - risk - adventure
• Communication – customer relationship management
• Team dynamics – cooperative games
• Services – Products – Communication – Quality of Services
• Planning – Organization Program Management Operation

Basic Safety Principles of Outdoor Tourism Programs

• Legislation/ Customer Rights
• Basic Safety Principles in Outdoor Recreational Activities - Risk Management
• Crisis management – ​​emergency situations
• First aid

General Technical Characteristics and Materials / Equipment Management

• Special Technical Equipment
• Materials Management

Knowledge framework (syllabus) Advanced

All of the above and more:

Serving / dealing with people with disabilities and/or chronic conditions

• Medical model
• Disability terminology based on the rights approach
• Service / transaction in action
• Serving people with disabilities – providing specialized services and facilities

English Language function 

• Outdoor Destination Activities
• Adventure Vacations
• Equipment and Facilities for Outdoor and Adventure Activities
• Geographical Features/ Weather Conditions Language function
• First Aid Kit / Safety
• Ecotourism and Environmental Sustainability

Examination methodology

Theoretical examination

Certification Requirements

At least Compulsory education and technical training
 

scope

The TÜV HELLAS Bath Therapy & Thalassotherapy SPA Executive scheme concerns a specialized professional who ensures the effective application of therapeutic methods based on the utilization of the physical and chemical properties of water, as well as the methodical use of baths for the treatment of various ailments.

There are Basic and Advanced certification levels .

The basic level mainly concerns the knowledge background that someone must have in the specialty in order to be able to respond to daily tasks and is introductory, while the advanced level includes additional knowledge that the Spa Bath & Thalassotherapy Executive must have in order to cope with the job market. In the case of the advanced only, it will be explicitly stated on the certificate.

Cognitive framework (syllabus) Basic

Forms of Bath Therapy/ Thalassotherapy - SPA

• Departments and Natural Methods of treatment
• Forms of Bath Therapy & Thalassotherapy
• Compilation of Bath & Thalassotherapy program
• Serving people with disabilities

Basic principles of Thalassotherapy and Spa Bath Therapy

• History and Principles of Thalassotherapy and Bath Therapy
• Spa Springs of Greece
• Pharmacological properties of thermal waters and their products
• Characteristics of Metal Sources
• Geographical distribution of thermal springs

Organization and Administration of hydrotherapy centers

• Familiarity with basic definitions
• Basic principles of administration / management of spas
• Installations of special tourist infrastructure for thermal tourism
• Technical specifications of spas
• Facility health and safety
• First aid

Knowledge framework (syllabus)  Advanced

All of the above and more 

Industrial Relations 

• Fundamental principles of labor relations
• Work Organization and Labor Relations
• Human resources management
• Developments and consequences in the work context
• The search for work and the selection of personnel by the company

Environment and quality of life 

• Green Tourism – sustainable development
• Climate Change – Greenhouse Effect – Ozone Hole
• Use and save energy
• Water use and conservation
• Cosmetics and the environment
• Minimize energy footprint
• Standards of Environmental Management Systems
• Environmental Management System Implementation

English Language function 

• Giving instructions, programming
• Recommending services
• Making a Reservation of a Therapy
• Reservation Problems/Appointment overlapping / Dealing with Service complaints
• Cleaning / Changing Spa Area
• Job Interviews

Examination methodology

Theoretical examination

Certification Requirements

At least Compulsory education and technical training
 

scope

The Culinary & Pastry Art Specialist scheme concerns a professional who has specialized knowledge and deals with the culinary art & presentation of dishes, helps in the organization of production and finally deals with modern trends in the pastry art.

There are Basic and Advanced certification levels . The basic level mainly concerns the knowledge background that someone must have in the specialty to be able to help in a manufacturing area and to be able to respond to daily tasks, while the advanced level includes additional knowledge that a more experienced person who has a central role in specific workplace. In the case of the advanced only, it will be explicitly stated on the certificate.

Cognitive framework (syllabus)  Basic

1.  Cooking art

• Pastries
• Historical review
• Raw materials
• Doughs
• Creams
• Sweet sauces
• Meringues
• Chocolate
• Tarts / Cakes / Sweets / Ice creams

2. Pastry Art

​​​​​​​

• Historical review
• Kitchen layout
• Facilities – Equipment
• Cooking methods
• Preparation
• Basics in cooking
• Cuts
• Soups / Salads / Sauces / Catches
• Eggs
• Dough / pasta
• Meats
• Buffet items

Knowledge framework (syllabus)  Advanced

1.2 and beyond

3. Labor relations

• Hierarchy
• Duties

4. Health and Safety of Employees – HACCP

• Hygiene of personnel, space, tools and materials
• Illnesses caused by food
• Health and safety of workers in the workplace

5. French

• Terminology

Examination methodology

Theoretical examination

Certification Requirements

At least Compulsory education and technical training