If you worked yourself through all the units of Module 1, you should have improved your knowledge, skills and competences in the field of Responsible Management in compliance with the European Qualification Frameworks for Socially Responsible Hotel and Restaurant Managers (EQFs) defined within the RESPONS Sector Skills Alliance project. These EQFs list precisely all knowledge, skills and competences needed to succeed as Socially Responsible Hotel or Restaurant manager and are available for download at: http://responsalliance.eu/products/european-qualifications-frameworks/

In the following table you will learn what learning outcomes you have achieved by this module and how these relate to the respective EQFs for hotel and restaurant managers:

Learning outcomes covered within Module 1

Learning Area A. Fundamentals of Law and Economics

Unit 1A: Management of the hotel / restaurant
LO 1.2:  Organize and realize the advertisement and public relations;
LO 1.3: LO 1.4: Organize, manage and control the human resources;
LO 1.5: Know and apply techniques for responsible external communication – with guests, partners and suppliers;
LO 1.6. Know and apply techniques for responsible internal communication – with staff.

Learning Area B. Applied Sciences/ Hygiene, health and sustainable development

Unit 2В: Insurance of health and safety at work
LO 2.1: Create and control conditions for health and safety at work on the territory of the hotel/ restaurant;
LO 2.2:  Control sanitary requirements on the territory of the hotel/ restaurant.

Unit 3B: Environment protection and sustainable development
LO 3.2: Apply energy efficiency;
LO 3.3: Apply principles of green marketing and sustainable development.

Learning Area C: Organisation of work in the restaurant/ hotel

Learning outcomes from the EQF for socially responsible hotel managers:
Unit 7C: Assessment of the quality of the offered service (hotel);
LO 7.2: Ensure the continuous contact with the guest aiming at increasing the quality of service (hotel).

Learning outcomes from the EQF for socially responsible restaurant managers:
Unit 9C Quality assessment of the offered service (restaurant);
LO 9.2: Information and feedback process (restaurant).