Mark default, profile picture
Uploaded byMark default
PPTX, PDF728 views

The ASEAN MRA-TP

The ASEAN Mutual Recognition Arrangement for Tourism Professionals (MRA-TP) recognizes and certifies tourism professionals across ASEAN countries, enhancing mobility and matching skills with industry needs. The program is based on a common curriculum, offering various certificate levels in sectors like food and beverage, front office management, and travel services. It faces potential costs and challenges but presents significant benefits, including increased job recognition and international employment opportunities for skilled workers.

Embed presentation

Downloaded 21 times
The ASEAN MRA-TP Mark Hefner
Contents  Bluf Statement  Mutual Recognition Arrangements  William Angliss Institute  Certificate Framework  F&B Certificate Qualification Example  ASEAN MRA-TP Possible Costs  Benefits  Challenges  Conclusion
Bluf Statement Bottom Line Up Front
ASEAN Mutual Recognition Arrangement on Tourism Professionals (MRA-TP) Certificate Program Hotel Services Travel Services ① Front Office ② House Keeping ③ Food Production ④ Food and Beverage Service ⑤ Travel Agencies ⑥ Tour Operation Front Office Manager Executive Housekeeper Executive Chef F&B Director General Manager Product Manager Front Office Supervisor Laundry Manager Demi Chef F&B Outlet Manager Assistant General Manager Sales & Marketing Manager Receptionist Floor Supervisor Commis Chef Head Waiter Senior Travel Consultant Credit Manager Telephone Operator Laundry Attendant Chef de Partie Bartender Travel Consultant Ticketing Manager Bell Boy Room Attendant Commis Pastry Waiter Tour Manager Public Area Cleaner Baker Butcher
How does the MRA-TP work? (Simple Model) Certificate • Must Have Tourism Knowledge • Take a Class • Have Prior Knowledge • Assessment Register on the ASEAN website • Certificate • CV Information Job Offers • Hotels • Restaurants • Tourism Agencies
Mutual Recognition Arrangement
Mutual Recognition Arrangements (MRAs)  An international trade tool of GATS (Article 7)  GATS=General Agreement for Trade in Services  Countries agree to recognize specific professional qualifications of other countries service providers  Stimulates Mode 4 supply of professional service providers  Mode 4=Presence of Natural Persons http://www.wto.org/english/docs_e/legal_e/26-gats_01_e.htm
What does “Mode 4” mean?  International Trade  Goods (Export, Licensing, Joint Venture etc.)  Services (Hotel Service, Restaurant Service, Teaching Services etc.)
General Agreement for Trade in Services (GATS) 1995  Create a credible and reliable system of international trade rules for services  Ensuring fair and equitable treatment of all participants  Stimulating economic activity through guaranteed policy bindings  Promoting trade and development through progressive liberalization  12 sectors with 173 subsectors Business Communication Construction and Related Engineering Distribution Educational Environmental Financial Health Related and Social Tourism and Travel Related Recreational, Cultural and Sporting Transport Other Services Not Included Elsewhere
What is tourism? Tourism and travel-related services includes services provided by hotels and restaurants (including catering), travel agencies and tour operator services, tourist guide services and other related services. SOURCE: World Trade Organization (WTO) https://www.wto.org/English/tratop_E/serv_e/tourism_e/tourism_e.htm
Mode 1 Cross Border Supply Correspondence courses Internet Streaming Movie Service Tele-Medicine E-Bay Mode 2 Consumption Abroad Tourist Activities Medical treatment Language courses taken abroad. Mode 3 Commercial Presence Medical services provided by a foreign-owned hospital Courses in a foreign- owned school Services supplied by a domestic branch or subsidiary of a foreign bank Mode 4 Presence of Natural Persons Doctors or teachers Intra-corporate staff transfers Short-term employment of foreign staff in foreign affiliates Short-term employment of construction workers or paid domestic helpers GATS 4 modes of supplying a service to a customer
ASEAN Mutual Recognition Arrangement for Tourism Professionals (MRA-TP) 2012  Recognizes the skills and qualifications of working tourism professionals from each ASEAN country by the awarding of a certificate  Matches up labor force skills of tourism professionals with industry needs  Enables the mobility of employment for skilled tourism labor within each member state (Mode 4)  Certificates are based on the Common ASEAN Tourism Curriculum (CATC) SOURCE: ASEAN MRA-TP Handbook 2013
William Angliss Institute Melbourne, Australia
William Angliss Institute  Wrote the ASEAN Common ASEAN Tourism Curriculum (CATC)  Government registered training organization which focuses solely on tourism, hospitality and food industries  Offers certificate type courses as well as 3 bachelor’s degrees  Annual Enrollment of 25,000 students  100,000+ Graduates working in more than 30 different countries Melbourne, Australia
Certificate Framework ASEAN MRA-TP
Certificate Qualification & Description of Competency Framework Level Description Level 5 Advanced Diploma Sophisticated, broad and specialized competence with senior management skillsTechnical, creative, conceptual or managerial applications built around competencies of either a broad or specialized base and related to a broader organizational focus. Level 4 Diploma Specialized competence with managerial skillsAssumes a greater theoretical base and consists of specialized, technical or managerial competencies used to plan, carry out and evaluate work of self and/or team. Level 3 Certificate IV Greater technical competence with supervisory skillsMore sophisticated technical applications involving competencies requiring increased theoretical knowledge, applied in a non- routine environment and which may involve team leadership and management and increased responsibility for outcomes. Level 2 Certificate III Broad range of skills in more varied context and team leader responsibilitiesSkilled operator who applies a broad range of competencies within a more varied work context, possibly providing technical advice and support to a team including having team leader responsibilities Level 1 Certificate II Basic, routine skills in a defined contextA base operational qualification that encompasses a range of functions/activities requiring fundamental operational knowledge and limited practical skills in a defined context.
ASEAN’s MRA-TP 52 Possible Certificates Certificate II Certificate III Certificate IV Diploma Advance Diploma Sub-Total Front Office 1 1 1 1 1 5 Housekeeping 1 1 1 1 1 5 Food Production 2 3 3 1 1 10 Food & Beverage 2 2 3 1 1 9 Tour Operation (Management) 2 3 4 2 1 12 Travel Agencies 3 3 3 1 1 11 Total 52
Certificate Packaging Rules  Framework for issuing the 52 certifications  Points out the required classes (competencies) and elective classes needed to earn a certificate  Lower certificates count toward recognition of higher certificates  Can start at any certificate level
Food and Beverage Service Qualification Example Labor Division 4 ④ Food and Beverage Service F&B Director F&B Outlet Manager Head Waiter Bartender Waiter
Food & Beverage Service Certificate Structure ADVANCED DIPLOMA OF FOOD AND BEVERAGE SERVICE (MANAGEMENT) DIPLOMA OF FOOD AND BEVERAGE SERVICE (SUPERVISION AND ADMINISTRATION) CERTIFICATE IV IN FOOD AND BEVERAGE SERVICE (WAITING) CERTIFICATE IV IN FOOD AND BEVERAGE SERVICE (SUPERVISION) CERTIFICATE IV IN FOOD AND BEVERAGE SERVICE (BEVERAGES) CERTIFICATE III IN FOOD AND BEVERAGE SERVICE (WAITING) CERTIFICATE III IN FOOD AND BEVERAGE SERVICE (BEVERAGES) CERTIFICATE II IN FOOD AND BEVERAGE SERVICE (WAITING) Incorporating Certificate I CERTIFICATE II IN FOOD AND BEVERAGE SERVICE (BEVERAGES) Incorporating Certificate I Basic, routine Team Leader Supervisor Management Senior Management
7.1 Certificate II in Food and Beverage Service (Waiting) - Incorporating Certificate I Core and Generic Competencies D1.HRS.CL1.04 Communicate effectively on the telephone D1.HRS.CL1.05 Comply with workplace hygiene procedures D1.HRS.CL1.06 Develop and update local knowledge D1.HRS.CL1.07 Implement occupational health and safety procedures D1.HRS.CL1.08 Maintain hospitality industry knowledge D1.HRS.CL1.12 Perform basic First Aid procedures D1.HRS.CL1.14 Read and interpret basic instructions, directions and/or diagrams D1.HRS.CL1.17 Speak English at a basic operational level D1.HRS.CL1.18 Work effectively with colleagues and customers D1.HRS.CL1.19 Work in a socially diverse environment D1.HRS.CL1.20 Perform child protection duties relevant to the tourism industry D1.HBS.CL5.09 Provide a link between kitchen and service area D1.HBS.CL5.12 Provide food and beverage services Functional Competencies In addition to the above Core and Generic Competencies, ten (10) competencies from the Hotel Services (Restaurant Services) Competency Standards Menu with at least four (8) from the following Clusters: • Common Core Competencies • Food and Beverage Service • Financial Administration And At least two (2) competencies from the Cluster: • English Language Proficiency In all cases selection of Functional Competencies must reflect the intended Job Title, local industry requirements and the Certificate level.
Certificate II in Food and Beverage Service (Waiting)-Incorporating Certificate I 13 Core and Generic Competencies (575) Communicate effectively on the telephone (60) Speak English at a basic operational level (120) Comply with workplace hygiene procedures (20) Work effectively with colleagues and customers (30) Develop and update local knowledge (30) Work in a socially diverse environment (25) Implement occupational health and safety procedures (35) Perform child protection duties relevant to the tourism industry (15) Maintain hospitality industry knowledge (20) Provide a link between kitchen and service area (15) Perform basic First Aid procedures (25) Provide food and beverage services (120) Read and interpret basic instructions, directions and/or diagrams (60) 10 Functional Competencies (480) In addition to the above Core and Generic Competencies, ten (10) competencies from the Hotel Services (Restaurant Services) Competency Standards Menu with at least four (8) from the following Clusters: • Common Core Competencies (25+45+35) • Food and Beverage Service (40+45+20) • Financial Administration (35+55) And At least two (2) competencies from the Cluster: • English Language Proficiency (120+60)
Cluster Structure for Restaurant Services Competency Standards (145 Classes) CLUSTER 1 COMMON CORE (21) CLUSTER 2 COMMERCIAL COOKERY (21) CLUSTER 3 COMMERCIAL CATERING (7) CLUSTER 4 PATISSERIE (10) CLUSTER 5 FOOD AND BEVERAGE SERVICE (17) CLUSTER 6 CUSTOMER SERVICE, SALES AND MARKETING (7) CLUSTER 7 GENERAL ADMINISTRATION (14) CLUSTER 8 FINANCIAL ADMINISTRATION (9) CLUSTER 9 HUMAN RESOURCE DEVELOPMENT (12) CLUSTER 10 MANAGEMENT AND LEADERSHIP (HRM) (16) CLUSTER 11 ENGLISH LANGUAGE PROFICIENCY (11) Tourism Instructors Business Instructors English Language Instructors
CLUSTER 1 RESTAURANT SERVICES - COMMON CORE Access and retrieve computer-based data Apply standard safety procedures for handling foodstuffs Clean and maintain kitchen equipment and utensils Communicate effectively on the telephone Comply with workplace hygiene procedures Develop and update local knowledge Implement occupational health and safety procedures Maintain hospitality industry knowledge Manage and resolve conflict situations Organize and prepare food products and services Perform clerical procedures Perform basic First Aid procedures Promote hospitality products and services Read and interpret basic instructions, directions and/or diagrams Receive and resolve customer complaints Receive and store kitchen supplies and food stock Speak English at a basic operational level Work effectively with colleagues and customers Work in a socially diverse environment Perform child protection duties relevant to the tourism industry Develop protective environments for children in tourism destinations Cluster 1 Restaurant Services Competency Standards
CLUSTER 2 COMMERCIAL COOKERY Apply basic techniques of commercial cookery Establish and maintain quality control in food production Identify and prepare various meats Maintain strategies for safe storage of prepared foods Organize food service operations Plan and manage menu-based catering Plan, prepare and display a buffet service Prepare a variety of sandwiches Prepare and cook poultry and game meats Prepare and cook seafood Prepare and store food in a safe and hygienic manner Prepare appetizers and salads Prepare chocolate-based dishes and confectionery Prepare hot and cold dessert dishes Prepare portion-controlled meat cuts Prepare soups Prepare stock and sauces Prepare vegetables, eggs and farinaceous dishes Present and display food products Select, prepare and serve special cuisines Select, prepare and serve various cheeses Cluster 2 Restaurant Services Competency Standards
CLUSTER 3 COMMERCIAL CATERING Apply catering control principles and procedures Design a concept for a major event or function Design meals to meet specific dietary or cultural needs Design meals to meet specific market requirements Operate a fast food outlet Prepare tenders for catering contracts Select catering systems Cluster 3 Restaurant Services Competency Standards
Cluster 4 Restaurant Services Competency Standards CLUSTER 4 PATISSERIE Manage and operate a coffee shop Prepare and display petits fours Prepare and display sugar work Prepare and model marzipan Prepare and present chocolate goods Prepare and present desserts Prepare and present gateaux, torten and cakes Prepare and produce cakes and pastries Prepare and produce yeast goods Prepare and bakery products for patisserie
Cluster 5 Restaurant Services Competency Standards CLUSTER 5 FOOD AND BEVERAGE SERVICE Clean and tidy bar and food service areas Develop and maintain food & beverage product knowledge Manage responsible service of alcohol Operate a bar facility Operate a cellar system Prepare and serve cocktails Prepare and serve non-alcoholic beverages Process liquor sales at a bar facility Provide a link between kitchen and service area Provide advice to patrons on food and beverage services Provide gueridon service Provide food and beverage services Provide room service Provide silver service Serve a range of wine products Take food orders and provide courteous table service Manage intoxicated persons
Cluster 6 Restaurant Services Competency Standards CLUSTER 6 CUSTOMER SERVICE, SALES AND MARKETING Develop a marketing strategy and coordinate sales activities Establish and maintain a business relationship Maintain quality customer service Organize functions at a hotel or restaurant Develop and implement a business plan or campaign Prepare and deliver a marketing presentation Develop new products and services
Cluster 7 Restaurant Services Competency Standards CLUSTER 7 GENERAL ADMINISTRATION Design, prepare and present various types of reports Gather and present product information Maintain a paper-based filing and retrieval system Manage and implement small projects Monitor and maintain a business computer service Monitor, control and order new stock Plan and establish systems and procedures Plan, manage and conduct meetings Prepare business documents Produce various types of form documents on a computer Receive and securely store in-coming goods Use common business tools and technology Work cooperatively in a general administration environment Develop and implement operational policies
Cluster 8 Restaurant Services Competency Standards CLUSTER 8 FINANCIAL ADMINISTRATION Audit financial procedures Maintain financial standards and records Manage financial performance within a budget Manage payroll records Prepare and monitor operational budgets Prepare routine financial statements Process a financial transaction for services rendered Process transactions for purchase of goods and services Monitor catering revenue and costs
Cluster 9 Restaurant Services Competency Standards CLUSTER 9 HUMAN RESOURCE DEVELOPMENT Coach others in job skills Conduct staff performance assessment processes Conduct a training needs analysis Conduct training for a small group Develop performance assessment procedures Evaluate staff performance assessment Evaluate the effectiveness of an assessment system Manage an assessment system for training outcomes Monitor and evaluate the effectiveness of training outcomes Plan a staff performance review Plan and implement a series of training events Prepare and deliver training sessions
Cluster 10 Restaurant Services Competency Standards CLUSTER 10 MANAGEMENT AND LEADERSHIP (HRM) Develop and supervise operational approaches Establish and maintain a safe working environment Lead and manage people Manage and maintain a computer system/network Manage legal requirements for business compliance Manage physical assets and infrastructure Manage quality customer/guest services Manage special events Manage stock purchases and inventory Manage the effective use of human resources Monitor and manage workplace relations and diversity Monitor routine workplace operations Monitor staff performance Provide professional support to business colleagues Recruit and select staff Roster staff
Cluster 11 Restaurant Services Competency Standards CLUSTER 11 ENGLISH LANGUAGE PROFICIENCY Speaking and Listening Converse in English at a basic operational level Respond effectively to instructions given in English Start conversations and develop good relations with guests Communicate effectively in English on a telephone Use oral English to convey a complex exchange of ideas Deliver a short oral presentation in English Read and write English at an advanced level Reading Read and interpret basic instructions, directions and/or diagrams Read general information texts or media Writing Write a short message in English Prepare a business letter in advanced English
Tool Boxes ASEAN MRA-TP
Toolboxes (competency) for the CATC  242 Tool boxes for 6 labor divisions  Each tool box contains all the tools you need to teach, learn and be assessed on a single competency  PowerPoint Slides  Trainer Manual  Trainee Manual  Assessor’s Manual  Curriculum Standard  www.waseantourism.com  Log In: guest  Password: guest1
Possible Costs ASEAN MRA-TP
Cost: Certificate II F&B (Waiting)  Calculate 500 baht/hour  1055 hours  6.6 months (8hrs per day/5 days per week)  Total Cost 527,500 Baht 7.1 Certificate II in Food and Beverage Service (Waiting) - Incorporating Certificate I Core and Generic Competencies (13 Certificates) D1.HRS.CL1.04 Communicate effectively on the telephone D1.HRS.CL1.05 Comply with workplace hygiene procedures D1.HRS.CL1.06 Develop and update local knowledge D1.HRS.CL1.07 Implement occupational health and safety procedures D1.HRS.CL1.08 Maintain hospitality industry knowledge D1.HRS.CL1.12 Perform basic First Aid procedures D1.HRS.CL1.14 Read and interpret basic instructions, directions and/or diagrams D1.HRS.CL1.17 Speak English at a basic operational level D1.HRS.CL1.18 Work effectively with colleagues and customers D1.HRS.CL1.19 Work in a socially diverse environment D1.HRS.CL1.20 Perform child protection duties relevant to the tourism industry D1.HBS.CL5.09 Provide a link between kitchen and service area D1.HBS.CL5.12 Provide food and beverage services Functional Competencies (10 Certificates) In addition to the above Core and Generic Competencies, ten (10) competencies from the Hotel Services (Restaurant Services) Competency Standards Menu with at least four (8) from the following Clusters: • Common Core Competencies • Food and Beverage Service • Financial Administration And At least two (2) competencies from the Cluster: • English Language Proficiency In all cases selection of Functional Competencies must reflect the intended Job Title, local industry requirements and the Certificate level. 527,500.00 26,375.00 - 50,000.00 100,000.00 150,000.00 200,000.00 250,000.00 300,000.00 350,000.00 400,000.00 450,000.00 500,000.00 550,000.00 600,000.00 1 5 10 15 20 25 30 35 40 Costperstudent(ThaiBaht) Number of students Cost for Certificate II F&B (Waiting) Cost
How to reduce the cost of the MRA-TP  Train between 20-25 people at a time  Hotels  Large hotels can train their own staff  Small hotels and guest houses can train together  Restaurant  Train together with other restaurants  Offer the training to individuals  Tourism Agencies  Train together with other tourism agencies  Offer the training to individuals
Benefits ASEAN MRA-TP
Benefits to the individual  Recognition for high skills training  More job opportunities than just in one country  Clear path for career advancement  Possibly higher pay and benefits
Benefits to a hotel  Standardize training for all hotels in ASEAN and possibly the world  Offer training to earn certificates to your employees as an employee benefit  Offer training to outside organizations as an extra source of revenue for hotels  Source labor easier and quicker from across ASEAN from the ASEAN Tourism Professional Registration System (ATPRS)
Benefits to tourism organizations  Promote ease of movement of tourism professionals between countries  Exchange information on best practices  Enhance conformity of Competency Based Training/education and skills recognition  Improve the quality of tourism human resources and the quality of tourism services.
Possible benefit to an NGO and socially responsive organizations  With external financial support (USAID, AUSAID, ADB, UN)  No diploma/degree (high school or university) required to earn a certificate  Displaced and marginalized individuals can be given the high skills MRA-TP training and possibly enter the workforce of their country with marketable skills  Saves on valuable resources of the NGO/SRO when displaced and/or marginalized individuals return to their country’s workforce  The high skills training from the MRA-TP can be used in other areas besides tourism
Challenges ASEAN MRA-TP
Implementation Challenges  ASEAN Member State’s (AMS) labour laws which favour their own citizens (Protectionism)  Time and Cost  English ability  Low awareness
Conclusion ASEAN MRA-TP
Conclusion  The MRA-TP starts in 2015  Other ASEAN countries at various stages of readiness for the MRA-TP  Chiang Mai preparation for the ASEAN MRA-TP could be better  Awareness is very low  Almost 1 million illegal immigrants come to Thailand and find work from Thai people  If illegal foreign labor gets hired by Thai people, most definitely legal high skilled foreign labor will also.  The Ministry of Tourism and Sports in Chiang Mai is waiting to be told what to do from Bangkok  Chiang Mai needs to start preparing today
Thank you  Do you have any questions?

More Related Content

PPTX
History of Tour Guiding.pptx
byKeizoMaeTuppil
 
PPTX
Beach resorts features and environmental impacts
byAMALDASKH
 
PPTX
Transportation and travel management
byCynthia Islam
 
PDF
Tourism Impacts on the Economy
byCris dela Peña
 
PDF
History of Tourism
byCris dela Peña
 
PPTX
Tourism promotion
byDepartment of Education
 
PPTX
Literature in Mindoro and Quezon
byRG Luis Vincent Gonzaga
 
PPTX
TPC2 History of Tour Guiding Report.pptx
byMicholeVilleta
 
History of Tour Guiding.pptx
byKeizoMaeTuppil
 
Beach resorts features and environmental impacts
byAMALDASKH
 
Transportation and travel management
byCynthia Islam
 
Tourism Impacts on the Economy
byCris dela Peña
 
History of Tourism
byCris dela Peña
 
Tourism promotion
byDepartment of Education
 
Literature in Mindoro and Quezon
byRG Luis Vincent Gonzaga
 
TPC2 History of Tour Guiding Report.pptx
byMicholeVilleta
 

What's hot

PPT
Tourism Brief History
byXyeBrey
 
PPTX
Historical development of Tour Guiding
byMonte Christo
 
DOCX
The Analysis of Antonio Pigafetta's Chronicles
byDonalynBergado4
 
PDF
Introduction to Tourism Impacts
byCris dela Peña
 
PPTX
The Manila Hotel From The Hotel Industry
byDawn Josiah Palma
 
PDF
Sustainable Tourism Chapter 1
byNURUL HAZWANI HUSNA RAZLAN
 
PPT
Chapter 1
byAMS Malicse-Somoray
 
PPTX
Sustainable and responsible (slides)
byAndile Mncwango
 
DOCX
List of accredited de luxe hotels in the philippines
bydominiquemartel
 
PDF
ITFT-Types of Tourist
byDr. Dikshit Gupta
 
PPTX
10 step marketing plan cebu pacific group v54
bySheilanor Turingan
 
PPT
sociology of tourism
byangielyn Laquian
 
PPTX
Tour Guiding History & Philippine Tour Guide
byEdmundo Dantes
 
PDF
Compilation filipino investors
byelleh28
 
PPTX
Travel Patterns
byNatalia Rodríguez Navarrete
 
PPTX
Beach Resort Marketing Mix
byKalaivaniKM
 
PPT
Chapter 3
byReymarie Oohlala
 
PPTX
Multicultural Diversity
byJeziel Dela Cruz
 
PPTX
REGION 10: NORTHERN MINDANAO
byGheff Corpuz
 
PPTX
Spanish era (TAXATION)
byCharlesCimafranca
 
Tourism Brief History
byXyeBrey
 
Historical development of Tour Guiding
byMonte Christo
 
The Analysis of Antonio Pigafetta's Chronicles
byDonalynBergado4
 
Introduction to Tourism Impacts
byCris dela Peña
 
The Manila Hotel From The Hotel Industry
byDawn Josiah Palma
 
Sustainable Tourism Chapter 1
byNURUL HAZWANI HUSNA RAZLAN
 
Chapter 1
byAMS Malicse-Somoray
 
Sustainable and responsible (slides)
byAndile Mncwango
 
List of accredited de luxe hotels in the philippines
bydominiquemartel
 
ITFT-Types of Tourist
byDr. Dikshit Gupta
 
10 step marketing plan cebu pacific group v54
bySheilanor Turingan
 
sociology of tourism
byangielyn Laquian
 
Tour Guiding History & Philippine Tour Guide
byEdmundo Dantes
 
Compilation filipino investors
byelleh28
 
Travel Patterns
byNatalia Rodríguez Navarrete
 
Beach Resort Marketing Mix
byKalaivaniKM
 
Chapter 3
byReymarie Oohlala
 
Multicultural Diversity
byJeziel Dela Cruz
 
REGION 10: NORTHERN MINDANAO
byGheff Corpuz
 
Spanish era (TAXATION)
byCharlesCimafranca
 

Similar to The ASEAN MRA-TP

PDF
MRA-Development-160405
byEddy Soemawilaga
 
PDF
Mta competence-guidlines-food-beverage-service
byJean-Marie Vallee
 
PPT
About the ASEAN MRA
byTIBFI
 
PDF
GIORGIO DI GENNARO
byGiorgio Di Gennaro
 
PDF
Tserviciosrestauracionen
byMª Isabel Pérez Ortega
 
DOC
BINU RESUME
byBinu Paul
 
DOC
praneeth
byAsanga Ruwan
 
PPT
3 deptt of hotels
byDr. Sunil Kumar
 
DOC
Rakesh 2016
byRakesh Sapaliga
 
PPTX
Employment prospects in tourism and hospitality industry
byAMALDASKH
 
PPTX
career and business opportunity in hospitality
byAngelTeves1
 
PPTX
Tourism and Hospitality Overview in the Philippines
bySushmita Montano
 
PPT
career path in hospitality
byDr. Sunil Kumar
 
PPT
HRMPS 13 - CHAPTER 2 (LODGING)
byBean Malicse
 
PDF
Q3 TLE 7 (Lesson 2) Week 2.pdf for student
byJinnoSumaoang
 
PPTX
Housekeeping Basic Concept in Housekeeping Chapter1.pptx
byrufacanadilla
 
PPTX
Q3 TLE 7 (Lesson 2) Week 2 tourism .pptx
byandrealerulongcop
 
PDF
AHMED ELDOUH 1
byAhmed El Douh
 
DOC
executive sous chef Cv
byMohamed Salah
 
PPTX
"Tourism & Hospitality Industry and Professionalism”
byMd Shaifullar Rabbi
 
MRA-Development-160405
byEddy Soemawilaga
 
Mta competence-guidlines-food-beverage-service
byJean-Marie Vallee
 
About the ASEAN MRA
byTIBFI
 
GIORGIO DI GENNARO
byGiorgio Di Gennaro
 
Tserviciosrestauracionen
byMª Isabel Pérez Ortega
 
BINU RESUME
byBinu Paul
 
praneeth
byAsanga Ruwan
 
3 deptt of hotels
byDr. Sunil Kumar
 
Rakesh 2016
byRakesh Sapaliga
 
Employment prospects in tourism and hospitality industry
byAMALDASKH
 
career and business opportunity in hospitality
byAngelTeves1
 
Tourism and Hospitality Overview in the Philippines
bySushmita Montano
 
career path in hospitality
byDr. Sunil Kumar
 
HRMPS 13 - CHAPTER 2 (LODGING)
byBean Malicse
 
Q3 TLE 7 (Lesson 2) Week 2.pdf for student
byJinnoSumaoang
 
Housekeeping Basic Concept in Housekeeping Chapter1.pptx
byrufacanadilla
 
Q3 TLE 7 (Lesson 2) Week 2 tourism .pptx
byandrealerulongcop
 
AHMED ELDOUH 1
byAhmed El Douh
 
executive sous chef Cv
byMohamed Salah
 
"Tourism & Hospitality Industry and Professionalism”
byMd Shaifullar Rabbi
 

Recently uploaded

PDF
19 January 2026 Andreas Schleicher Digital Education Outlook 2026.pdf
byEduSkills OECD
 
PPTX
Complete Overview of Shopfloor in Odoo 18
byCeline George
 
PDF
Types of Artificial Intelligence: Capabilities and Functionality Explained
byARTHIDEVARANIP
 
PPTX
Sci8-Q3-W29-Tides_Science 8 Matatag.pptx
byOliverVillanueva13
 
PDF
The Unique Wildlife of Ethiopia: From the Simien to the Bale Mountains
byfirtunagebremicheal
 
PPTX
VITAMINS CHAPTER NO.05 PHARMACOGNOSY D. PHARMACY
byGanu Gavade
 
PPTX
VAGINAL IRRIGATION..................pptx
byAneetaSharma15
 
PPTX
Insertion of Suppositories..........pptx
byAneetaSharma15
 
PPTX
Complete Overview of Roles in Odoo 18 Planning
byCeline George
 
PPTX
How to Create SMS Marketing Campaigns in Odoo 18
byCeline George
 
PDF
CHUYÊN ĐỀ ÔN LUYỆN TUYỂN SINH 9 LÊN 10 - MÔN TOÁN - CÓ LỜI GIẢI CHI TIẾT - TH...
byNguyen Thanh Tu Collection
 
PDF
Freshman Geography Chapter 7-Population of Ethiiopia
bytfeven44
 
PDF
Fanatics of LDM a Time Capsule By LDMMIA
by©LDMMIA, ©Reiki Yoga
 
PDF
Bedah Permendikdasmen Nomor 6 Tahun 2026_Budaya Sekolah Aman dan Nyaman_Rev.pdf
byHappyLaila
 
PDF
BÀI GIẢNG POWERPOINT CHÍNH KHÓA PHIÊN BẢN AI TIẾNG ANH 6 CẢ NĂM, THEO TỪNG BÀ...
byNguyen Thanh Tu Collection
 
DOCX
COMMUNITY HEALTH NURSING OSCE CHECKLIST.docx
byGeetha S R
 
PDF
To synthesis and submit Benzamide synthesis.pdf
byPradeep Swarnkar
 
PPTX
Introduction of Carbohydrates - Dr.M.Jothimuniyandi
byJothimuniyandi
 
PPTX
An Complete Overview of Survey in Odoo 18
byCeline George
 
PDF
Agents in Artificial Intelligence: Types, Architecture and Real-World Examples
byARTHIDEVARANIP
 
19 January 2026 Andreas Schleicher Digital Education Outlook 2026.pdf
byEduSkills OECD
 
Complete Overview of Shopfloor in Odoo 18
byCeline George
 
Types of Artificial Intelligence: Capabilities and Functionality Explained
byARTHIDEVARANIP
 
Sci8-Q3-W29-Tides_Science 8 Matatag.pptx
byOliverVillanueva13
 
The Unique Wildlife of Ethiopia: From the Simien to the Bale Mountains
byfirtunagebremicheal
 
VITAMINS CHAPTER NO.05 PHARMACOGNOSY D. PHARMACY
byGanu Gavade
 
VAGINAL IRRIGATION..................pptx
byAneetaSharma15
 
Insertion of Suppositories..........pptx
byAneetaSharma15
 
Complete Overview of Roles in Odoo 18 Planning
byCeline George
 
How to Create SMS Marketing Campaigns in Odoo 18
byCeline George
 
CHUYÊN ĐỀ ÔN LUYỆN TUYỂN SINH 9 LÊN 10 - MÔN TOÁN - CÓ LỜI GIẢI CHI TIẾT - TH...
byNguyen Thanh Tu Collection
 
Freshman Geography Chapter 7-Population of Ethiiopia
bytfeven44
 
Fanatics of LDM a Time Capsule By LDMMIA
by©LDMMIA, ©Reiki Yoga
 
Bedah Permendikdasmen Nomor 6 Tahun 2026_Budaya Sekolah Aman dan Nyaman_Rev.pdf
byHappyLaila
 
BÀI GIẢNG POWERPOINT CHÍNH KHÓA PHIÊN BẢN AI TIẾNG ANH 6 CẢ NĂM, THEO TỪNG BÀ...
byNguyen Thanh Tu Collection
 
COMMUNITY HEALTH NURSING OSCE CHECKLIST.docx
byGeetha S R
 
To synthesis and submit Benzamide synthesis.pdf
byPradeep Swarnkar
 
Introduction of Carbohydrates - Dr.M.Jothimuniyandi
byJothimuniyandi
 
An Complete Overview of Survey in Odoo 18
byCeline George
 
Agents in Artificial Intelligence: Types, Architecture and Real-World Examples
byARTHIDEVARANIP
 

The ASEAN MRA-TP

  • 1.
  • 2.
    Contents  Bluf Statement Mutual Recognition Arrangements  William Angliss Institute  Certificate Framework  F&B Certificate Qualification Example  ASEAN MRA-TP Possible Costs  Benefits  Challenges  Conclusion
  • 3.
  • 4.
    ASEAN Mutual RecognitionArrangement on Tourism Professionals (MRA-TP) Certificate Program Hotel Services Travel Services ① Front Office ② House Keeping ③ Food Production ④ Food and Beverage Service ⑤ Travel Agencies ⑥ Tour Operation Front Office Manager Executive Housekeeper Executive Chef F&B Director General Manager Product Manager Front Office Supervisor Laundry Manager Demi Chef F&B Outlet Manager Assistant General Manager Sales & Marketing Manager Receptionist Floor Supervisor Commis Chef Head Waiter Senior Travel Consultant Credit Manager Telephone Operator Laundry Attendant Chef de Partie Bartender Travel Consultant Ticketing Manager Bell Boy Room Attendant Commis Pastry Waiter Tour Manager Public Area Cleaner Baker Butcher
  • 5.
    How does theMRA-TP work? (Simple Model) Certificate • Must Have Tourism Knowledge • Take a Class • Have Prior Knowledge • Assessment Register on the ASEAN website • Certificate • CV Information Job Offers • Hotels • Restaurants • Tourism Agencies
  • 6.
  • 7.
    Mutual Recognition Arrangements(MRAs)  An international trade tool of GATS (Article 7)  GATS=General Agreement for Trade in Services  Countries agree to recognize specific professional qualifications of other countries service providers  Stimulates Mode 4 supply of professional service providers  Mode 4=Presence of Natural Persons http://www.wto.org/english/docs_e/legal_e/26-gats_01_e.htm
  • 8.
    What does “Mode4” mean?  International Trade  Goods (Export, Licensing, Joint Venture etc.)  Services (Hotel Service, Restaurant Service, Teaching Services etc.)
  • 9.
    General Agreement forTrade in Services (GATS) 1995  Create a credible and reliable system of international trade rules for services  Ensuring fair and equitable treatment of all participants  Stimulating economic activity through guaranteed policy bindings  Promoting trade and development through progressive liberalization  12 sectors with 173 subsectors Business Communication Construction and Related Engineering Distribution Educational Environmental Financial Health Related and Social Tourism and Travel Related Recreational, Cultural and Sporting Transport Other Services Not Included Elsewhere
  • 10.
    What is tourism? Tourismand travel-related services includes services provided by hotels and restaurants (including catering), travel agencies and tour operator services, tourist guide services and other related services. SOURCE: World Trade Organization (WTO) https://www.wto.org/English/tratop_E/serv_e/tourism_e/tourism_e.htm
  • 11.
    Mode 1 Cross BorderSupply Correspondence courses Internet Streaming Movie Service Tele-Medicine E-Bay Mode 2 Consumption Abroad Tourist Activities Medical treatment Language courses taken abroad. Mode 3 Commercial Presence Medical services provided by a foreign-owned hospital Courses in a foreign- owned school Services supplied by a domestic branch or subsidiary of a foreign bank Mode 4 Presence of Natural Persons Doctors or teachers Intra-corporate staff transfers Short-term employment of foreign staff in foreign affiliates Short-term employment of construction workers or paid domestic helpers GATS 4 modes of supplying a service to a customer
  • 12.
    ASEAN Mutual RecognitionArrangement for Tourism Professionals (MRA-TP) 2012  Recognizes the skills and qualifications of working tourism professionals from each ASEAN country by the awarding of a certificate  Matches up labor force skills of tourism professionals with industry needs  Enables the mobility of employment for skilled tourism labor within each member state (Mode 4)  Certificates are based on the Common ASEAN Tourism Curriculum (CATC) SOURCE: ASEAN MRA-TP Handbook 2013
  • 13.
  • 14.
    William Angliss Institute Wrote the ASEAN Common ASEAN Tourism Curriculum (CATC)  Government registered training organization which focuses solely on tourism, hospitality and food industries  Offers certificate type courses as well as 3 bachelor’s degrees  Annual Enrollment of 25,000 students  100,000+ Graduates working in more than 30 different countries Melbourne, Australia
  • 15.
  • 16.
    Certificate Qualification &Description of Competency Framework Level Description Level 5 Advanced Diploma Sophisticated, broad and specialized competence with senior management skillsTechnical, creative, conceptual or managerial applications built around competencies of either a broad or specialized base and related to a broader organizational focus. Level 4 Diploma Specialized competence with managerial skillsAssumes a greater theoretical base and consists of specialized, technical or managerial competencies used to plan, carry out and evaluate work of self and/or team. Level 3 Certificate IV Greater technical competence with supervisory skillsMore sophisticated technical applications involving competencies requiring increased theoretical knowledge, applied in a non- routine environment and which may involve team leadership and management and increased responsibility for outcomes. Level 2 Certificate III Broad range of skills in more varied context and team leader responsibilitiesSkilled operator who applies a broad range of competencies within a more varied work context, possibly providing technical advice and support to a team including having team leader responsibilities Level 1 Certificate II Basic, routine skills in a defined contextA base operational qualification that encompasses a range of functions/activities requiring fundamental operational knowledge and limited practical skills in a defined context.
  • 17.
    ASEAN’s MRA-TP 52Possible Certificates Certificate II Certificate III Certificate IV Diploma Advance Diploma Sub-Total Front Office 1 1 1 1 1 5 Housekeeping 1 1 1 1 1 5 Food Production 2 3 3 1 1 10 Food & Beverage 2 2 3 1 1 9 Tour Operation (Management) 2 3 4 2 1 12 Travel Agencies 3 3 3 1 1 11 Total 52
  • 18.
    Certificate Packaging Rules Framework for issuing the 52 certifications  Points out the required classes (competencies) and elective classes needed to earn a certificate  Lower certificates count toward recognition of higher certificates  Can start at any certificate level
  • 19.
    Food and BeverageService Qualification Example Labor Division 4 ④ Food and Beverage Service F&B Director F&B Outlet Manager Head Waiter Bartender Waiter
  • 20.
    Food & BeverageService Certificate Structure ADVANCED DIPLOMA OF FOOD AND BEVERAGE SERVICE (MANAGEMENT) DIPLOMA OF FOOD AND BEVERAGE SERVICE (SUPERVISION AND ADMINISTRATION) CERTIFICATE IV IN FOOD AND BEVERAGE SERVICE (WAITING) CERTIFICATE IV IN FOOD AND BEVERAGE SERVICE (SUPERVISION) CERTIFICATE IV IN FOOD AND BEVERAGE SERVICE (BEVERAGES) CERTIFICATE III IN FOOD AND BEVERAGE SERVICE (WAITING) CERTIFICATE III IN FOOD AND BEVERAGE SERVICE (BEVERAGES) CERTIFICATE II IN FOOD AND BEVERAGE SERVICE (WAITING) Incorporating Certificate I CERTIFICATE II IN FOOD AND BEVERAGE SERVICE (BEVERAGES) Incorporating Certificate I Basic, routine Team Leader Supervisor Management Senior Management
  • 21.
    7.1 Certificate IIin Food and Beverage Service (Waiting) - Incorporating Certificate I Core and Generic Competencies D1.HRS.CL1.04 Communicate effectively on the telephone D1.HRS.CL1.05 Comply with workplace hygiene procedures D1.HRS.CL1.06 Develop and update local knowledge D1.HRS.CL1.07 Implement occupational health and safety procedures D1.HRS.CL1.08 Maintain hospitality industry knowledge D1.HRS.CL1.12 Perform basic First Aid procedures D1.HRS.CL1.14 Read and interpret basic instructions, directions and/or diagrams D1.HRS.CL1.17 Speak English at a basic operational level D1.HRS.CL1.18 Work effectively with colleagues and customers D1.HRS.CL1.19 Work in a socially diverse environment D1.HRS.CL1.20 Perform child protection duties relevant to the tourism industry D1.HBS.CL5.09 Provide a link between kitchen and service area D1.HBS.CL5.12 Provide food and beverage services Functional Competencies In addition to the above Core and Generic Competencies, ten (10) competencies from the Hotel Services (Restaurant Services) Competency Standards Menu with at least four (8) from the following Clusters: • Common Core Competencies • Food and Beverage Service • Financial Administration And At least two (2) competencies from the Cluster: • English Language Proficiency In all cases selection of Functional Competencies must reflect the intended Job Title, local industry requirements and the Certificate level.
  • 22.
    Certificate II inFood and Beverage Service (Waiting)-Incorporating Certificate I 13 Core and Generic Competencies (575) Communicate effectively on the telephone (60) Speak English at a basic operational level (120) Comply with workplace hygiene procedures (20) Work effectively with colleagues and customers (30) Develop and update local knowledge (30) Work in a socially diverse environment (25) Implement occupational health and safety procedures (35) Perform child protection duties relevant to the tourism industry (15) Maintain hospitality industry knowledge (20) Provide a link between kitchen and service area (15) Perform basic First Aid procedures (25) Provide food and beverage services (120) Read and interpret basic instructions, directions and/or diagrams (60) 10 Functional Competencies (480) In addition to the above Core and Generic Competencies, ten (10) competencies from the Hotel Services (Restaurant Services) Competency Standards Menu with at least four (8) from the following Clusters: • Common Core Competencies (25+45+35) • Food and Beverage Service (40+45+20) • Financial Administration (35+55) And At least two (2) competencies from the Cluster: • English Language Proficiency (120+60)
  • 23.
    Cluster Structure forRestaurant Services Competency Standards (145 Classes) CLUSTER 1 COMMON CORE (21) CLUSTER 2 COMMERCIAL COOKERY (21) CLUSTER 3 COMMERCIAL CATERING (7) CLUSTER 4 PATISSERIE (10) CLUSTER 5 FOOD AND BEVERAGE SERVICE (17) CLUSTER 6 CUSTOMER SERVICE, SALES AND MARKETING (7) CLUSTER 7 GENERAL ADMINISTRATION (14) CLUSTER 8 FINANCIAL ADMINISTRATION (9) CLUSTER 9 HUMAN RESOURCE DEVELOPMENT (12) CLUSTER 10 MANAGEMENT AND LEADERSHIP (HRM) (16) CLUSTER 11 ENGLISH LANGUAGE PROFICIENCY (11) Tourism Instructors Business Instructors English Language Instructors
  • 24.
    CLUSTER 1 RESTAURANT SERVICES- COMMON CORE Access and retrieve computer-based data Apply standard safety procedures for handling foodstuffs Clean and maintain kitchen equipment and utensils Communicate effectively on the telephone Comply with workplace hygiene procedures Develop and update local knowledge Implement occupational health and safety procedures Maintain hospitality industry knowledge Manage and resolve conflict situations Organize and prepare food products and services Perform clerical procedures Perform basic First Aid procedures Promote hospitality products and services Read and interpret basic instructions, directions and/or diagrams Receive and resolve customer complaints Receive and store kitchen supplies and food stock Speak English at a basic operational level Work effectively with colleagues and customers Work in a socially diverse environment Perform child protection duties relevant to the tourism industry Develop protective environments for children in tourism destinations Cluster 1 Restaurant Services Competency Standards
  • 25.
    CLUSTER 2 COMMERCIAL COOKERY Applybasic techniques of commercial cookery Establish and maintain quality control in food production Identify and prepare various meats Maintain strategies for safe storage of prepared foods Organize food service operations Plan and manage menu-based catering Plan, prepare and display a buffet service Prepare a variety of sandwiches Prepare and cook poultry and game meats Prepare and cook seafood Prepare and store food in a safe and hygienic manner Prepare appetizers and salads Prepare chocolate-based dishes and confectionery Prepare hot and cold dessert dishes Prepare portion-controlled meat cuts Prepare soups Prepare stock and sauces Prepare vegetables, eggs and farinaceous dishes Present and display food products Select, prepare and serve special cuisines Select, prepare and serve various cheeses Cluster 2 Restaurant Services Competency Standards
  • 26.
    CLUSTER 3 COMMERCIAL CATERING Applycatering control principles and procedures Design a concept for a major event or function Design meals to meet specific dietary or cultural needs Design meals to meet specific market requirements Operate a fast food outlet Prepare tenders for catering contracts Select catering systems Cluster 3 Restaurant Services Competency Standards
  • 27.
    Cluster 4 Restaurant Services Competency Standards CLUSTER 4 PATISSERIE Manageand operate a coffee shop Prepare and display petits fours Prepare and display sugar work Prepare and model marzipan Prepare and present chocolate goods Prepare and present desserts Prepare and present gateaux, torten and cakes Prepare and produce cakes and pastries Prepare and produce yeast goods Prepare and bakery products for patisserie
  • 28.
    Cluster 5 Restaurant Services Competency Standards CLUSTER 5 FOODAND BEVERAGE SERVICE Clean and tidy bar and food service areas Develop and maintain food & beverage product knowledge Manage responsible service of alcohol Operate a bar facility Operate a cellar system Prepare and serve cocktails Prepare and serve non-alcoholic beverages Process liquor sales at a bar facility Provide a link between kitchen and service area Provide advice to patrons on food and beverage services Provide gueridon service Provide food and beverage services Provide room service Provide silver service Serve a range of wine products Take food orders and provide courteous table service Manage intoxicated persons
  • 29.
    Cluster 6 Restaurant Services Competency Standards CLUSTER 6 CUSTOMERSERVICE, SALES AND MARKETING Develop a marketing strategy and coordinate sales activities Establish and maintain a business relationship Maintain quality customer service Organize functions at a hotel or restaurant Develop and implement a business plan or campaign Prepare and deliver a marketing presentation Develop new products and services
  • 30.
    Cluster 7 Restaurant Services Competency Standards CLUSTER 7 GENERALADMINISTRATION Design, prepare and present various types of reports Gather and present product information Maintain a paper-based filing and retrieval system Manage and implement small projects Monitor and maintain a business computer service Monitor, control and order new stock Plan and establish systems and procedures Plan, manage and conduct meetings Prepare business documents Produce various types of form documents on a computer Receive and securely store in-coming goods Use common business tools and technology Work cooperatively in a general administration environment Develop and implement operational policies
  • 31.
    Cluster 8 Restaurant Services Competency Standards CLUSTER 8 FINANCIALADMINISTRATION Audit financial procedures Maintain financial standards and records Manage financial performance within a budget Manage payroll records Prepare and monitor operational budgets Prepare routine financial statements Process a financial transaction for services rendered Process transactions for purchase of goods and services Monitor catering revenue and costs
  • 32.
    Cluster 9 Restaurant Services Competency Standards CLUSTER 9 HUMANRESOURCE DEVELOPMENT Coach others in job skills Conduct staff performance assessment processes Conduct a training needs analysis Conduct training for a small group Develop performance assessment procedures Evaluate staff performance assessment Evaluate the effectiveness of an assessment system Manage an assessment system for training outcomes Monitor and evaluate the effectiveness of training outcomes Plan a staff performance review Plan and implement a series of training events Prepare and deliver training sessions
  • 33.
    Cluster 10 Restaurant Services Competency Standards CLUSTER 10 MANAGEMENTAND LEADERSHIP (HRM) Develop and supervise operational approaches Establish and maintain a safe working environment Lead and manage people Manage and maintain a computer system/network Manage legal requirements for business compliance Manage physical assets and infrastructure Manage quality customer/guest services Manage special events Manage stock purchases and inventory Manage the effective use of human resources Monitor and manage workplace relations and diversity Monitor routine workplace operations Monitor staff performance Provide professional support to business colleagues Recruit and select staff Roster staff
  • 34.
    Cluster 11 Restaurant Services Competency Standards CLUSTER 11 ENGLISHLANGUAGE PROFICIENCY Speaking and Listening Converse in English at a basic operational level Respond effectively to instructions given in English Start conversations and develop good relations with guests Communicate effectively in English on a telephone Use oral English to convey a complex exchange of ideas Deliver a short oral presentation in English Read and write English at an advanced level Reading Read and interpret basic instructions, directions and/or diagrams Read general information texts or media Writing Write a short message in English Prepare a business letter in advanced English
  • 35.
  • 36.
    Toolboxes (competency) forthe CATC  242 Tool boxes for 6 labor divisions  Each tool box contains all the tools you need to teach, learn and be assessed on a single competency  PowerPoint Slides  Trainer Manual  Trainee Manual  Assessor’s Manual  Curriculum Standard  www.waseantourism.com  Log In: guest  Password: guest1
  • 44.
  • 45.
    Cost: Certificate IIF&B (Waiting)  Calculate 500 baht/hour  1055 hours  6.6 months (8hrs per day/5 days per week)  Total Cost 527,500 Baht 7.1 Certificate II in Food and Beverage Service (Waiting) - Incorporating Certificate I Core and Generic Competencies (13 Certificates) D1.HRS.CL1.04 Communicate effectively on the telephone D1.HRS.CL1.05 Comply with workplace hygiene procedures D1.HRS.CL1.06 Develop and update local knowledge D1.HRS.CL1.07 Implement occupational health and safety procedures D1.HRS.CL1.08 Maintain hospitality industry knowledge D1.HRS.CL1.12 Perform basic First Aid procedures D1.HRS.CL1.14 Read and interpret basic instructions, directions and/or diagrams D1.HRS.CL1.17 Speak English at a basic operational level D1.HRS.CL1.18 Work effectively with colleagues and customers D1.HRS.CL1.19 Work in a socially diverse environment D1.HRS.CL1.20 Perform child protection duties relevant to the tourism industry D1.HBS.CL5.09 Provide a link between kitchen and service area D1.HBS.CL5.12 Provide food and beverage services Functional Competencies (10 Certificates) In addition to the above Core and Generic Competencies, ten (10) competencies from the Hotel Services (Restaurant Services) Competency Standards Menu with at least four (8) from the following Clusters: • Common Core Competencies • Food and Beverage Service • Financial Administration And At least two (2) competencies from the Cluster: • English Language Proficiency In all cases selection of Functional Competencies must reflect the intended Job Title, local industry requirements and the Certificate level. 527,500.00 26,375.00 - 50,000.00 100,000.00 150,000.00 200,000.00 250,000.00 300,000.00 350,000.00 400,000.00 450,000.00 500,000.00 550,000.00 600,000.00 1 5 10 15 20 25 30 35 40 Costperstudent(ThaiBaht) Number of students Cost for Certificate II F&B (Waiting) Cost
  • 46.
    How to reducethe cost of the MRA-TP  Train between 20-25 people at a time  Hotels  Large hotels can train their own staff  Small hotels and guest houses can train together  Restaurant  Train together with other restaurants  Offer the training to individuals  Tourism Agencies  Train together with other tourism agencies  Offer the training to individuals
  • 47.
  • 48.
    Benefits to theindividual  Recognition for high skills training  More job opportunities than just in one country  Clear path for career advancement  Possibly higher pay and benefits
  • 49.
    Benefits to ahotel  Standardize training for all hotels in ASEAN and possibly the world  Offer training to earn certificates to your employees as an employee benefit  Offer training to outside organizations as an extra source of revenue for hotels  Source labor easier and quicker from across ASEAN from the ASEAN Tourism Professional Registration System (ATPRS)
  • 50.
    Benefits to tourismorganizations  Promote ease of movement of tourism professionals between countries  Exchange information on best practices  Enhance conformity of Competency Based Training/education and skills recognition  Improve the quality of tourism human resources and the quality of tourism services.
  • 51.
    Possible benefit toan NGO and socially responsive organizations  With external financial support (USAID, AUSAID, ADB, UN)  No diploma/degree (high school or university) required to earn a certificate  Displaced and marginalized individuals can be given the high skills MRA-TP training and possibly enter the workforce of their country with marketable skills  Saves on valuable resources of the NGO/SRO when displaced and/or marginalized individuals return to their country’s workforce  The high skills training from the MRA-TP can be used in other areas besides tourism
  • 52.
  • 53.
    Implementation Challenges  ASEANMember State’s (AMS) labour laws which favour their own citizens (Protectionism)  Time and Cost  English ability  Low awareness
  • 54.
  • 55.
    Conclusion  The MRA-TPstarts in 2015  Other ASEAN countries at various stages of readiness for the MRA-TP  Chiang Mai preparation for the ASEAN MRA-TP could be better  Awareness is very low  Almost 1 million illegal immigrants come to Thailand and find work from Thai people  If illegal foreign labor gets hired by Thai people, most definitely legal high skilled foreign labor will also.  The Ministry of Tourism and Sports in Chiang Mai is waiting to be told what to do from Bangkok  Chiang Mai needs to start preparing today
  • 56.
    Thank you  Doyou have any questions?

Editor's Notes

  • #5 ASEAN has a Mutual Recognition Arrangement on Tourism Professionals to help enable mobility of ASEAN tourism professionals as well as improve tourism skills throughout Southeast Asia. The MRA covers 32 jobs in 6 labor divisions.