This standard specifies the definition, classification basis, identification method, management principles and qualification conditions of professional managers in the hotel industry. This standard applies to the current middle and senior managers of hotel enterprises. GB/T 19481-2004 Qualification conditions for professional managers in the hotel industry GB/T19481-2004 Standard download decompression password: www.bzxz.net
This standard specifies the definition, classification basis, identification method, management principles and qualification conditions of professional managers in the hotel industry. This standard applies to the current middle and senior managers of hotel enterprises.

ICS 03.100.30
Standard of the People's Republic of China
GB/T 19481-2004
Qualifications of a professional manager in the hotel industryQualifications of a professional manager in the hotel industry2004-03-16Issued
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of ChinaStandardization Administration of the People's Republic of China
2004-08-01Implementation
GB/T 194B1—2004
This standard is formulated with reference to the qualifications of professional managers of the American Hotel and Lodging Education Institute and combined with the basic qualities of managers in the hotel industry in my country at this stage.
This standard is mainly divided into two parts. The first part is the management regulations for professional managers in the hotel industry. It stipulates the definition of professional managers, the scope of application of the standard, the classification of grades, the basis for the classification of grades, the identification method, the management principles, etc. The second part is the qualifications of professional managers in the hotel industry.
This standard is proposed by the China Federation of Trade Unions
This standard is approved by the National Food Service Standard Promotion and Technical Committee. This standard is drafted by the China Hotel Association. The main drafters of this standard are: Han Ming, Chen Xinhua, Ping Anwen, Zhang Jingfu, 1 Scope
Qualification conditions for professional managers in the hotel industry GB/T 19481--2004
This standard stipulates the definition, classification basis, identification method, management principles and qualification conditions of professional managers in the hotel industry. This standard applies to current middle and senior managers of hotel enterprises. 2 Terms and definitions
The following terms and definitions apply to this standard. 2.1
Hotel hospitality enterprise
An enterprise that provides accommodation, catering and related comprehensive services to consumers. 2.2
Hospitality professional manager Hospitality professional manager A manager who uses systematic modern hotel management knowledge and experience to operate and manage a hotel (or a department) and takes hotel management as his profession.
Standard study hours
According to the calculation unit of 0 min as 1 hour, 1 l of study is a standard study hour. 3 Classification of hotel professional managers
Hotel professional managers are divided into three levels: junior professional managers, intermediate professional managers, and senior professional managers. The three levels of professional managers should have all the provisions specified in 6.1, and different levels of professional managers should have the corresponding provisions specified in 6.2. 4 Basis and identification method of grade division
4.1 Basis of grade division
The basis of grade division is education (education certificate), experience (years of work in management position), qualifications (serving as general manager, owner/operator, or executive general manager of the company. Department manager), training, and business performance. 4.2 Identification method
4.2.1 A comprehensive identification method combining voluntary application, qualification review, training and examination is adopted to identify professional managers in the hotel industry.
4.2.2 Applicants provide necessary materials (application form, latest resume, copy of education certificate, work summary, business performance and organizational structure of the enterprise in the past two years, papers or monographs). After review and examination, those who pass the examination will be issued qualification certificates and badges. 4.2.3 According to the qualification regulations, professional managers can apply for upgrading again every other year. 4.2.4 Professional organizations of hotel professional managers are responsible for review, identification, examination and certification. 5 Management principles
5.1 A registration system is implemented, and the registration period is five years. Unified registration of hotel industry professional managers and establishment of a talent pool for hotel industry professional managers.
5.2 Establish performance tracking for hotel industry professional managers. A registration and record system will be implemented for those who violate regulations and disciplines. After discussion by professional institutions, those who seriously violate regulations and disciplines will be removed from the list and disqualified. GB/T19481—2004
5.3 The professional institutions of hotel industry professional managers support the career development of middle and senior managers. For hotel industry professional managers whose registration period has expired, they should apply for continued registration to the original registration institution one year before the expiration of the registration period. The professional institution of professional managers will re-evaluate and renew the certificate based on the applicant's continued work experience and career development activities. 5.4 Implement a system of continuing education for hotel industry professional managers. Continuing education of no less than 40 standard hours during the registration period. 5.5 For current middle and senior managers who do not meet the required academic qualifications or lack job experience, a professional training certificate system will be implemented. Prepare a certificate learning guide and establish a professional question bank.
5,6 Establish a professional question bank and implement an examination system. Prepare a study guide for professional managers. 5.7 Applicants for the examination should complete the examination tasks within six months from the date of application, and there will be three examination opportunities. 6 Qualification conditions for professional managers in the hotel industry 6. 1 Basic conditions
6.1.1 Professional ethics
6.1.1.1 Abide by laws and regulations. Abide by national laws and regulations, abide by social behavioral norms, abide by corporate charters and management rules and regulations. Be self-disciplined and rigorous.
6.1.1.2 Love your job and be dedicated. Have a professional spirit. Love your job, fulfill your duties, be able to take responsibility, and do your best to perform your duties. 6.1.1.3 Be honest and reliable. Be loyal to your duties, abide by faith, and safeguard the interests of the company. 6.1.1.4 Be honest and trustworthy. Seek truth from facts, win the trust of customers and employees: Be credible and trustworthy. Through honest work, safeguard the interests of consumers, strictly keep the business secrets of the warehouse industry, and abide by the principle of competition and avoidance of right and wrong. 6.1.1.5 Be fair in doing things. Adhere to the truth and pursue justice; clarify the standards of right and wrong, distinguish between good and evil, beauty and ugliness; be impartial, do not have personal feelings, do not care about personal gains and losses, and be fair and confidential. wwW.bzxz.Net
6.1.1.6 Service spirit. Have a sense of social responsibility, serve the society, create value for the society, and carry forward the spirit of selfless dedication. 6.1.2 Professional quality
6.1.2.1 Team consciousness. Maintain the interests of the enterprise, have a professional spirit, and conscientiously perform their duties: be honest and trustworthy, strictly keep the business secrets of the enterprise: have a high sense of responsibility and be brave to take responsibility. 6.1.2.2 Enterprising spirit. Able to accept new information, knowledge: Able to meet challenges: Able to create and seize opportunities; Not afraid of making mistakes, and willing to admit and correct them,
6.1.2.3 Customer awareness. Always focus on customers and provide quality services; Actively capture market information; In-depth analysis of market demand and seize market opportunities: Continuously and boldly develop marketing strategies. 6.1.2.4 Self-management. Confident and stable emotions; Self-discipline and self-control; Respect for other people's opinions; Reasonable use of retention and dependence, 6.1.3 Basic knowledge
6.1.3.1 Hotel industry knowledge (required to master): Human resource management, catering management, room management, accounting and financial management, leadership art, marketing.
6.1.3.2 Business management knowledge (required to understand): business management knowledge, organizational behavior knowledge, administrative management knowledge, 6.2 Qualifications
6.2.1 Junior professional manager
6.2.1.1 Current mid-level management personnel employed by one or more hotels. Applicable positions include but are not limited to: department manager, deputy department manager, chief accountant.
6.2.1.2 He/she has a college degree or above (or equivalent). 6.2.1.3 He/she has more than two years of full-time work experience in one or more mid-level management positions. 6.2.1.4 He/she is familiar with the work process and standards of this position. 6.2.1.5 He/she has operational ability, adaptability and learning ability. 6.2.1.6 He/she has good performance during the period of employment.
6.2.1.7 He/she has received formal training in the hotel industry for 35 standard hours or more during the period of employment and has passed the examination. GB/T 19481--2004
6.2.1.8 For those who are currently working in hotel enterprises and do not meet the required academic qualifications or lack of job experience, they can receive professional training courses for hotel professional managers for more than 96 hours and pass the examination. 6.2.2 Intermediate professional managers
6.2.2, 1 Current middle and senior management personnel employed by hotels or hotel management groups, applicable positions include but are not limited to: general manager, deputy general manager, executive general manager, director, deputy director, department manager. 6.2.2.2 Have a college degree or above (or equivalent) 6.2.2.3 Have more than three years of work experience in one or more senior management positions in hotels. 6.2.2.4 Be familiar with the work process and standards of the position. 6.2.2.5 Have planning ability, operation ability, organizational ability, adaptability and adaptability, and learning ability. 6.2.2.6. Have rich hotel management experience, can formulate hotel management standards and service specifications, and organize hotel business activities in a reasonable and orderly manner.
Have strong innovation ability and have made positive contributions to the formation of hotel brands or famous stores. 6.2.2.7
6.2.2.8 Have good hotel management performance during the term of office. 6.2.2.9 Receive professional formal training in the hotel industry for more than 48 standard hours during the term of office. 6.2.2.10 For current middle-level managers of hotel enterprises who do not meet the required academic qualifications or lack job experience, they will receive professional course training for hotel professional managers for more than 96 standard hours and pass the examination. 6.2.3 Senior professional managers
6.2.3.1 Current senior managers employed by hotels or hotel management groups. Applicable positions include but are not limited to: Director of hotel group (F0), general manager of hotel, executive general manager, and industry expert. 6.2.3.2 Bachelor degree or equivalent (or hotel, tourism supervision college degree) or above 6.2.3.3 Full-time work experience of more than three years in one or more hotel business management positions. 6.2.3.4 Familiar with the relevant national macro policies, understand the basic theories and methods of strategic management and brand management, and be good at decision-making, coordination and improvement of the external environment of enterprise management.
6.2.3.5 Master the basic methods of modern hotel human resource management, be good at cultivating, motivating, uniting, cohesive and mobilizing the enthusiasm of the majority of employees, and master the overall operation of the hotel.
6.2.3.6 Have modern marketing awareness, understand the basic theories and methods of hotel closed management and chain management, and understand the basic knowledge and operation methods of international management of the hotel industry. Published articles or monographs in newspapers and magazines at the provincial level or above. The foreign language level can adapt to the requirements of the hotel's reception of foreign guests.
6.2.3.7 Have rich hotel management experience, can formulate hotel management standards and service specifications, and independently organize hotel operations and management activities. During the term of office as a senior manager, the company has good operating performance for two consecutive years without losses. The company or individual has been commended by the municipal government or industry departments.
6.2.3.8 Have strong innovation ability and have made positive contributions to the formation of hotel brands or famous stores.
6.2.3.9 Receive professional formal training in the hotel industry for more than 48 standard hours during the term of office.
6.2.3.10 For current intermediate managers of hotel companies who do not meet the required academic qualifications or lack job experience, they shall receive professional course training in hotel professional management for more than 96 standard hours and pass the examination.
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