Profession hospitality vocational teacher

Hospitality vocational teachers instruct students in their specialised field of study, hospitality, which is predominantly practical in nature. They provide theoretical instruction in service of the practical skills and techniques the students must subsequently master for a hospitality-related profession, such as hotel receptionist or housekeeper. Hospitality vocational teachers monitor the students' progress, assist individually when necessary, and evaluate their knowledge and performance on the subject of hospitality through assignments, tests and examinations.

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Personality Type

  • Social / Realistic
  • Social / Artistic
  • Social / Investigative

Knowledge

  • Customer service

    Processes and principles related to the customer, client, service user and to personal services; these may include procedures to evaluate customer's or service user's satisfaction.

  • Curriculum objectives

    The goals identified in curricula and defined learning outcomes.

  • Teamwork principles

    The cooperation between people characterised by a unified commitment to achieving a given goal, participating equally, maintaining open communication, facilitating effective usage of ideas etc.

  • Assessment processes

    Various evaluation techniques, theories, and tools applicable in the assessment of students, participants in a programme, and employees. Different assessment strategies such as initial, formative, summative and self- assessment are used for varying purposes.

Skills

  • Observe student's progress

    Follow up on students’ learning progress and assess their achievements and needs.

  • Apply teaching strategies

    Employ various approaches, learning styles, and channels to instruct students, such as communicating content in terms they can understand, organising talking points for clarity, and repeating arguments when necessary. Use a wide range of teaching devices and methodologies appropriate to the class content, the learners' level, goals, and priorities.

  • Facilitate teamwork between students

    Encourage students to cooperate with others in their learning by working in teams, for example through group activities.

  • Prepare lesson content

    Prepare content to be taught in class in accordance with curriculum objectives by drafting exercises, researching up-to-date examples etc.

  • Apply intercultural teaching strategies

    Ensure that the content, methods, materials and the general learning experience is inclusive for all students and takes into account the expectations and experiences of learners from diverse cultural backgrounds. Explore individual and social stereotypes and develop cross-cultural teaching strategies.

  • Adapt instruction to labour market

    Identify developments in the labour market and recognise their relevance to the training of students.

  • Assign homework

    Provide additional exercises and assignments that the students will prepare at home, explain them in a clear way, and determine the deadline and evaluation method.

  • Assess students

    Evaluate the students' (academic) progress, achievements, course knowledge and skills through assignments, tests, and examinations. Diagnose their needs and track their progress, strengths, and weaknesses. Formulate a summative statement of the goals the student achieved.

  • Assist students with equipment

    Provide assistance to students when working with (technical) equipment used in practice-based lessons and solve operational problems when necessary.

  • Teach hospitality principles

    Instruct students in the theory and practice of serving customers, with the aim of assisting them in pursuing a future career in this field, more specifically in an accommodation or in a food and beverage service setting.

  • Guarantee students' safety

    Ensure all students falling under an instructor or other person’s supervision are safe and accounted for. Follow safety precautions in the learning situation.

  • Maintain students' discipline

    Make sure students follow the rules and code of behaviour established in the school and take the appropriate measures in case of violation or misbehaviour.

  • Teach customer service techniques

    Teach techniques designed to maintain customer service standards at a satisfactory level.

  • Manage student relationships

    Manage the relations between students and between student and teacher. Act as a just authority and create an environment of trust and stability.

  • Assist students in their learning

    Support and coach students in their work, give learners practical support and encouragement.

  • Adapt teaching to student's capabilities

    Identify the learning struggles and successes of students. Select teaching and learning strategies that support students’ individual learning needs and goals.

  • Work in vocational school

    Work in a vocational school that instructs students in practical courses.

  • Give constructive feedback

    Provide founded feedback through both criticism and praise in a respectful, clear, and consistent manner. Highlight achievements as well as mistakes and set up methods of formative assessment to evaluate work.

  • Monitor developments in field of expertise

    Keep up with new research, regulations, and other significant changes, labour market related or otherwise, occurring within the field of specialisation.

  • Develop course outline

    Research and establish an outline of the course to be taught and calculate a time frame for the instructional plan in accordance with school regulations and curriculum objectives.

Optional knowledge and skills

drinks service operations perform classroom management disability types alcoholic beverage products food service operations serve beverages work with virtual learning environments manage resources for educational purposes supervise food quality learning difficulties manage restaurant service hotel operations ensure tableware is ready for use provide lesson materials inspect table settings serve food in table service