For more information about these standards, certification and other training products, please contact the:

Saskatchewan Tourism Education Council
(Division of Tourism Saskatchewan)
321 - 4th Avenue
SASKATOON SK S7K 2L9
www.stec.com

Phone: 1-800-331-1529
(306) 933-5900
Fax: (306) 933-6250

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1. Possess Prerequisite

• Possess Prerequisite

 

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B. Leadership

1. Exhibit Positive Attitude

• describe impact of a positive attitude
• describe how to develop a positive attitude

2. Exhibit Professional Appearance

• maintain personal hygiene
• maintain professional appearance

3.Exhibit Professional Conduct

• exhibit service attributes
• provide guest service
• exhibit leadership qualities
• exhibit ethical conduct
• describe benefits of professional development
• participate in professional development activities
  

4.Use Organizational Skills

• use time management skills
• use delegation skills

5. Use Communication Skills

• follow guidelines for effective communication
• follow guidelines for effective listening
• communicate with special needs guests
• use telephone skills
• plan meetings
• conduct meetings
• maintain regular communication with immediate supervisor
  

6. Handle Problems

• outline benefits of handling difficult situations properly
• outline reasons for guests' complaints
• outline reasons why guests do not complain
• recognize potential problems
• handle problems

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C. Administration

1. Administer Budget

• define budget terms
• develop budget
• implement and monitor budget
• analyze budget
• develop departmental objectives
  

2. Outline Guidelines for Controlling Cash

• outline guidelines for controlling cash

3. Control Inventory

• outline benefits of taking inventory on regular basis
• set up inventory system for products and supplies
• maintain par stock levels
• maintain inventories
• implement purchasing procedures
• implement receiving procedures
• implement internal requisition system
  

4. Maintain Records

• Maintain records

5. Schedule Staff

• schedule staff
  

 

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D. Product Management

1.Develop Product Knowledge

• develop product knowledge
• outline guidelines for storing food and beverage products
• describe how to store perishables
  

2. Outline Product Costing and pricing

• identify components of standard recipes
• follow product costing procedure
• identify factors influencing product pricing
• define sales mix
• determine sales mix
• outline how to adjust sales mix
  

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E. Marketing

1. Define Marketing Terms

• Define Marketing Terms
  

2. Make Recommendations for Marketing Plan

• Make Recommendations for Marketing Plan
  

3. Use Promotional Plan

• establish promotional plan
• implement promotional plan
• evaluate promotional plan
  

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F. Operations

1. Manage Operations

• implement policies and procedures
• revise policies and procedures
• operate and maintain equipment
• establish procedures for daily operations
• outline opening procedure
• manage shift
• describe guidelines for bar cleaning and maintenance
• outline closing procedure
  

2. Follow Safety Guidelines

• follow emergency guidelines
• identify symbols and combustible materials for common classes of fire
• outline guidelines for portable fire extinguisher

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G. Human Resource Management

1. Hire staff

• describe effective human resource management
• develop job descriptions
• recruit staff
• interview applicants
• follow selection process
  

2. Train Staff

• provide orientation for new staff
• identify benefits of initial and ongoing training
• develop training programs

3. Monitor Staff Performance

• conduct performance review
• use motivational techniques
• resolve staff problems
• terminate staff
• outline guidelines for exit interview
  

 

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H. Legislation

1. Adhere to Legislation

• comply with provincial liquor legislation
• adhere to other legislation pertaining to operation
  

 

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