1. The KNOWLEDGE at the level of notion:
1.1. basics of business etiquette and protocol.
1.2. basics of cooking technologies.
1.3. business management software of a hospitality company.
2. The KNOWLEDGE at the level of understanding:
2.1. general hygiene requirements according to the valid laws and regulations.
2.2. requirements for the materials coming into contact with food products.
2.3. provision of the first aid.
2.4. fire safety regulations.
2.5. electrical safety regulations regarding devices.
2.6. basics of tourism geography.
2.7. most important historical and cultural events of Latvia.
2.8. basics of psychology.
2.9. classification of hospitality companies.
2.10. organizational structures of hospitality companies.
2.11. basics of marketing.
2.12. basics of healthy nutrition.
2.13. cuisine culture of different countries, its traditions and characteristics.
2.14. types of banquets and their basic service principles.
2.15. types of food and drink menus and the basic principles of their creation.
2.16. basic accounting principles in a hospitality company.
2.17. pricing.
2.18. Professional terms in the official language and at least two foreign languages.
2.19. technical requirements of the execution of documents.
3. The KNOWLEDGE at the level of use:
3.1. tourism product of Latvia.
3.2. work organization in hospitality companies.
3.3. hygiene requirements.
3.4. basics of hospitality.
3.5. basic principles of communication psychology and etiquette.
3.6. basics of ethics and aesthetics in the culture of serving.
3.7. textile products, their types, care, storage and preparation for work.
3.8. types of table settings.
3.9. risk analysis principles in guest service processes.
3.10. principles of guest welcome and service.
3.11. characterization of food and beverages.
3.12. types and sequence of food and beverage service.
3.13. guest account settlement.
3.14. basics of communication psychology.
3.15. official language.
3.16. one foreign language and another foreign language at the level of professional communication including terminology.
3.17. obtaining, processing and analysis information by using a computer.
3.18. usage of office equipment.
3.19. speech and movement culture.
3.20. history of the hospitality company and origin of its products.
3.21. legal employment  relations.
3.22. labour protection.
3.23. environmental protection requirements.

1. To use the professional equipment to be used by the hospitality company.
2. To use software for performance of the official duties.
3. To use office equipment.
4. To use a cash register.
5. To assess the quality of foodstuff and apply the basic principles of self-control.
6. To observe the labour protection and sanitary regulations.
7. To maintain the surroundings and premises of the hospitality company in order.
8. To protect the environment.
9. To plan, organize and coordinate his/ her work.
10. To improve his/ her professional expertise.
11. To apply the basic principles of hospitality.
12. To apply his/her knowledge of tourism.
13. To take orders.
14. To receive and register the guests.
15. To offer and sell company and the tourism product.
16. To provide support when solving problems with guests during their stay.
17. To set up a menu.
18. To prepare, garnish and serve breakfast.
19. To serve lunch and dinner upon request of the guests.
20. To lay tables for parties in accordance with the placed orders.
21. To offer and serve meals.
22. To offer and serve soft and hard drinks.
23. To prepare accounting and financial documents relating to his/ her work duties.
24. To settle guest accounts by cash and non-cash transactions.
25. To use the professional terms in the official language and one foreign language.
26. To have a good command of the official language.
27. To communicate in at least two foreign languages.
28. To cooperate with guests, his/ her employer and colleagues.
29. To make proposals for improvement of the company operation and participate in the procedure of their implementation.
30. To observe the intercultural principles and the rules of general conduct.
31. To contribute to a positive image of the company.
32. To contribute to a positive microclimate in the working team.
33. To understand and be able to discuss the ongoing events regarding sports, politics and entertainment.

1. Ability to plan, organize and coordinate his/ her work in a hospitality company by ensuring efficient resource utilization.
2. Ability to organize services rendered by the company and local tourism activities for guests.
3. Ability to work in a team and make decisions based on the basic principles of communication.
4. Ability to assess the quality of his/ her work.
5. Ability to maintain a hospitable environment by organizing efficient guest service.
6. Ability to welcome guests, take orders, provide support when solving problems and settle payments.
7. Ability to opt for the type of service corresponding to the particular situation and organize room and table setting according to the type of service.
8. Ability to draw up documents in line with the relevant normative documents and record keeping requirements.
9. Ability to elaborate, supervise and use accounting, inventory recording and reporting documents during the work process.
10. Ability to serve guests by communicating in the official language and at least two foreign languages and use the professional terms in the official language and foreign languages.
11. Ability toobserve the general rules of conduct, culture and decency.
12. Ability to provide customized and sustainable service in cooperation with his/her colleagues.
13. Ability to strive for reaching the common company goals by applying his/ her professional expertise.
14. Ability to contribute to increasing of the company turnover by cooperating with his/her colleagues.
15. Ability to use safe working methods during the work process by applying knowledge of safety engineering and technological equipment, and inventory operating regulations.
16. Ability to ensure execution of the guidelines provided by governmental authorities.
17. Ability to provide the first aid upon necessity.
18. Ability to acquire and develop new rational professional skills by acquainting with the latest professional literature and participating in the experience exchange programs.
19. Ability to understand and apply the occupational, electric and fire safety regulations.
20. Ability to improve his/ her knowledge of foreign languages and professional terminology.
21. Ability to opt for environmentally friendly activities in compliance with the environmental protection requirements.