1. The KNOWLEDGE about the tourism product of Latvia at the level of notion.
2. The KNOWLEDGE at the level of understanding:
2.2. fire safety regulations.
2.3. electrical safety regulations regarding devices.
2.4. provision of the first aid.
2.5. basics of tourism geography.
2.6. most important historical and cultural events of Latvia.
2.7. basics of psychology.
2.8. classification of tourist accommodations.
2.9. organizational structures of tourist accommodations.
2.10. basics of marketing.
2.11. professional terms in the official language and at least two foreign languages.
2.12. technical requirements of the execution of documents.
2.13. basic principles of tourist accommodation management software.
3. The KNOWLEDGE at the level of use:
3.1. business etiquette and protocol.
3.2. distribution of services and their operation in hospitality companies.
3.3. occupational and personal hygiene requirements.
3.4. basics of hospitality.
3.5. basics of communication psychology.
3.6. responsibility of a guest reception specialist in relation to other services.
3.7. guest account settlement.
3.8. official language.
3.9. at least two foreign languages at the level of professional communication.
3.10. tourist accommodation management software.
3.11. obtaining information and making, processing and analyzing reservations by using a computer.
3.12. usage of the office equipment.
3.13. speech and movement culture.
3.14. history of the company and offered products.
3.15. basic principles of ethics and aesthetics in the service culture.
3.16. labour protection.
3.17. legal employment relations.
3.18. environmental protection.

1. To make a good and positive first impression.
2. To contribute to a positive image of the company.
3. To contribute to the popularity of the company in public.
4. To use the professional equipment of the hospitality company.
5. To use office equipment.
6. To use a cash register.
7. To use a computer with specialized programs.
8. To settle guest accounts by cash and non-cash transactions.
9. To observe the labour, environmental protection and hygiene regulations.
10. To protect the environment.
11. To act according to the basic principles of hospitality and communication.
12. To apply his/ her knowledge of tourism.
13. To welcomeand register the guests.
14. To offer and sell the company products and services and tourism products.
15. To ensure continuous registration of guests and keep the records according to the requirements of the company.
16. To take and coordinate orders.
17. To identify the needs of the guests and deal with their problems during their stay.
18. To plan works to be performed and set their priorities.
19. To ensure order of tourist accommodation premises and their surroundings.
20. To use the professional terms in the official language and at least two foreign languages.
21. To be proficient in the official language.
22. To be proficient in two foreign languages.
23. To organize his/her work individually.
24. To improve his/ her professional expertise and the quality of services.
25. To cooperate with guests, his/her employer and other employees.
26. To propose innovative solutions and show his/her initiative of their implementation.
27. To observe the rules of intercultural and general conduct.
28. To ensure wellbeing of guests by maintaining positive microclimate.
29. To understand and be able to discuss the ongoing events in the country regarding sports, politics and entertainment.
30. To maintain secrecy of information regarding the guests and the company.
31. To have a good knowledge of the regulatory enactments applicable to the reception of guests.
32. To meet the business etiquette requirements in communication with the guests and colleagues.

1. Ability to plan, organize and coordinate his/ her work in the reception service of the hospitality company by ensuring efficient resource utilization.
2. Ability to organize services and activities for guests in cooperation with company departments and entrepreneurs.
3. Ability to cooperate with other structural units of the company.
4. To work individually and on a team.
5. Ability to make decisions based on the basic principles of communication and business etiquette.
6. Ability to provide services of continuous and sustainable quality.
7. Ability to assess the quality of his/ her work.
8. Ability to maintain and ensure hospitable environment by organizing efficient guest service.
9. Ability to resolve problems with guests during their stay in the company.
10. Ability to welcome guests, take orders and settle payments.
11. Ability to execute documents in line with the relevant regulatory enactments and record keeping requirements.
12. Ability to supervise and prepare accounting, inventory and reporting documentation and use it during the work process.
13. Ability to communicate in the official language and at least two foreign languages and use the professional terms.
14. Ability to continuously improve his/ her foreign language skills and knowledge of the professional terminology.
15. Ability to comply with the general rules of conduct, culture and decency.
16. Ability to strive for reaching common company goals by applying his/ her general and professional skills.
17. Ability to contribute to increase  of the company turnover being actively engaged in the sales of company’s products.
18. Ability to comply with the internal rules of the company.
19. Ability to use safe techniques, apply knowledge of labour and environmental protection and comply with the operating regulations of the technological equipment and inventory.
20. Ability to ensure compliance with the regulatory documents and guidelines provided by the governmental authorities.
21. Ability to provide the first aid upon necessity.
22. Ability to improve his/her professional qualification according to the requirements of his/her employer.
23. Ability to acquire new rational professional skills by getting acquainted with the latest professional information and participating in exchange programs.
24. Ability to use the latest computer technologies in the work process.
25. Ability to deal with stressful and non-standard situations adequately and professionally.