Description
Use the mastery of foreign languages orally or written in the hospitality sector in order to communicate with colleagues, customers or guests.
Alternative labels
use foreign languages in hospitality sector
applying foreign languages in hospitality
exploit foreign language skills in tourism
Skill type
skill/competence
Skill reusability level
cross-sector
Relationships with occupations
Essential skill
Apply foreign languages in hospitality is an essential skill of the following occupations:
Head waiter/head waitress: Head waiters/waitresses manage the food and beverage service in a hospitality outlet or unit. They are responsible for the customer’s experience. Head waiters/waitresses coordinate all actions involving customers such as welcoming guests, ordering, delivering the food & beverages and supervise financial transactions.
Optional skill
Apply foreign languages in hospitality is optional for these occupations. This means knowing this skill may be an asset for career advancement if you are in one of these occupations.
Bartender: Bartenders serve alcoholic or non-alcoholic drinks as requested by clients in a hospitality service bar outlet.
Sommelier: Sommeliers stock, prepare, advise on and serve wine and other alcoholic beverages.
Head sommelier: Head sommeliers manage the ordering, preparing and servicing of wine and other related beverages in a hospitality service unit.
Venue director: Venue directors plan and manage conference, banqueting and venue operations in a hospitality establishment to reflect clients’ needs. They are responsible for promotional events, conferences, seminars, exhibitions, business events, social events and venues.
Barista: Baristas prepare specialised types of coffee using professional equipment in a hospitality/coffee shop/bar unit.
Waiter/waitress: Waiters/waitresses supply guests with food and drinks as requested. Waiters/waitresses usually work in restaurants, bars and hotels. This involves the preparation of tables, serving food or beverages and taking payments.
Restaurant manager: Restaurant managers are in charge of managing food and beverage operations in the kitchen and other food and beverage outlets or units in a hospitality establishment.
References
