The ASEAN MRA-TP

The ASEAN MRA-TPMark 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 StatementBottom Line Up Front

ASEAN Mutual Recognition Arrangement on Tourism Professionals(MRA-TP) Certificate Program

Hotel Services Travel Services

①Front Office

②House Keeping

③Food Production

④Food and Beverage

Service

⑤Travel Agencies

⑥Tour 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

ManagerSales & 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 ManagerBell 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

FinancialHealth

Related and Social

Tourism and Travel Related

Recreational, Cultural and

SportingTransport

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 InstituteMelbourne, 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 FrameworkASEAN 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 3Certificate 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 2Certificate 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 responsibilitiesLevel 1Certificate 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 5Housekeeping 1 1 1 1 1 5Food 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 ExampleLabor Division 4

④Food and Beverage

Service

F&B Director

F&B Outlet Manager

Head Waiter

BartenderWaiter

Food & Beverage Service Certificate Structure

ADVANCED DIPLOMA OF FOOD AND BEVERAGE SERVICE (MANAGEMENT)

DIPLOMA OF FOOD AND BEVERAGE SERVICE (SUPERVISION AND ADMINISTRATION)

CERTIFICATE IV INFOOD AND BEVERAGE

SERVICE(WAITING)

CERTIFICATE IV IN

FOOD AND BEVERAGE SERVICE

(SUPERVISION)

CERTIFICATE IV INFOOD AND BEVERAGE SERVICE

(BEVERAGES)

CERTIFICATE III INFOOD AND BEVERAGE SERVICE

(WAITING)

CERTIFICATE III INFOOD AND BEVERAGE SERVICE

(BEVERAGES)CERTIFICATE II IN

FOOD AND BEVERAGE SERVICE(WAITING)

Incorporating Certificate I

CERTIFICATE II INFOOD 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 I13 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 2COMMERCIAL 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 3COMMERCIAL 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 4PATISSERIE

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 5FOOD 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 6CUSTOMER 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 7GENERAL 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 8FINANCIAL 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 9HUMAN 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 10MANAGEMENT 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 11ENGLISH 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 BoxesASEAN 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 CostsASEAN 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.

1 5 10 15 20 25 30 35 40 -

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

527,500.00

26,375.00

Cost for Certificate II F&B (Waiting)

Cost

Number of students

Cost

per

student

(Thai B

aht)

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

BenefitsASEAN 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

ChallengesASEAN MRA-TP

Implementation Challenges

ASEAN Member State’s (AMS) labour laws which favour their own citizens (Protectionism)

Time and Cost

English ability

Low awareness

ConclusionASEAN 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?