THE ASEAN

MRA-TP
Prepared by: GROUP 1

ACTIVITY 2
01 THC 8 - CULTURAL DIVERSITY
 INTRODUCTION
According to the 2018 Handbook of ASEAN MRA-TP, ASEAN Mutual Recognition
Arrangement on Tourism Professionals (MRA-TP) was signed by ASEAN Tourism
Ministers in November 2012 which aims to facilitate the mobility of Tourism
Professionals and the exchange of information on best practices in competency-based
education and training for Tourism Professionals and provide opportunities for
cooperation and capacity building across ASEAN Member States. ASEAN MRA-TP is
one of ASEAN’s initiatives designed to enable the mobility of employment for skilled
tourism labour across the ASEAN Region. The key of this arrangement is recognition of
skills and qualifications of Tourism Professionals of ASEAN nations, with the ultimate
goal is to make ASEAN a quality tourism destination.
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THE 2 INDENTIFIED PRIMARY

1.) to facilitate mobility of tourism professionals within
ASEAN based on competence-based tourism
qualifications/certificates;

2.) and at the same time, improve the quality of services

delivered by tourism professionals.

THE ASEAN MRA-TP

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THE SIX (6) SECONDARY

LABOUR DIVISIONS
1. Housekeeping
2. Front Office
3. Food Production
4. Food and Beverages Services
5. Travel Agencies and;
6. Tour Operations

THE ASEAN MRA-TP

THE ASEAN MRA-TP 05

(32) JOB TITLES UNDER WITH THE (6)

SECONDARY LABOR DIVISIONS
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FRONT OFFICE - JOB TITLES
Front Office Manager Telephone Operator
- it is responsible for overseeing the - helps people direct telephone
daily operations of the front office calls.
of a company or organization, and
ensuring that staff perform their Bell Boy
duties in an appropriate manner. - it is responsible for greeting
guests/customers, directing them to
Front Office Supervisor the check-in desk, escorting them
- it is is responsible for greeting and carrying their luggage to their
customers, giving administrative designated rooms.
assistance to fellow employees, and
managing a team of personnel.

Receptionist
- they greet visitors, answer phone
calls, and run errands while
maintaining professional composure
throughout interactions with
customers or potential clients.

HOTEL SERVICES - JOB TITLES UNDER LABOR DIVISIONS

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HOUSEKEEPING - JOB TITLES
Executive Housekeeper Laundry Attendant
- creates standard operating - in charge of ensuring that clean
procedures for operations, keeping linens are supplied to the entire
in line with the hotel's service hotel.
standards. T
Room Attendant
- it is responsible for changing
Laundry Manager towels, making beds and cleaning
- controls and oversees all laundry bathrooms.
operators, laundry supplies and
materials to ensure maximum
Public Area Cleaner
efficiency in performance in the
- it is responsible for keeping the
Housekeeping Department.
front of the hotel free from trash.

Floor Supervisor
- responsible for maintaining
guestrooms, working areas, and the
premises in general in a clean and
orderly manner.
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FOOD PRODUCTION - JOB TITLES
Executive Chef
- before and during meals, an Commis Pastry
executive chef oversees prep work - an entry-level chef who is receiving
and ensures that all meals leaving training specifically in the area of
the kitchen are consistent in pastries; from croissants to pies,
presentation and quality. strudels and pretzels.

Demi Chef
- an assistant chef who mostly works Baker
in food preparation, although they - responsible for making all bread
may also assist with food products, pastry products, cakes
presentation and cooking. and biscuits and any desserts used
in the hotel.
Commis Chef
- are novice chefs who work to
support a chef de partie in a Butcher
commercial kitchen. - to plan, prepare, and execute all
Chef de Partie portioning, ordering and inventory
- preparing, cooking and presenting of meats and fish in accordance with
high quality dishes within the the hotel standards and plating
speciality section. guide specifications.
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FOOD AND BEVERAGES SERVICES - JOB TITLES
F&B Director Bartender
- directs and oversees all aspects of the - mixing and serving all drink orders.
organization's food and beverage planning and
service, with duties to include menu planning Waiter
and costs, preparation and presentation of food - welcoming and seating guests, taking guest
and drinks, and adherence to quality and safety orders, communicating them effectively to the
standards. kitchen and in addition, memorizing the menu
and offering recommendations to upsell
appetizers, desserts, or drinks.
F&B Outlet Manager
- strive to achieve sales targets while remaining
within budget in all aspects of the job. The
Outlets Manager maintains facilities and high
standards of cleanliness and ensures company
culture and vision are exercised while providing
excellent guest satisfaction and promoting
teamwork.

Head Waiter
- coordinate all actions involving customers
such as welcoming guests, ordering, delivering
the food & beverages and supervise financial
transactions.
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TRAVEL AGENCIES - JOB TITLES
General Manager Senior Travel Consultant
- it is responsible for managing and - senior travel consultants design
processing all travel-related travel arrangements and itineraries
documentation, including payments, for important customers and VIP
itineraries, visas, medical, and legal clients
forms.

Travel Consultant
Assistant General Manager - advise clients about options for
- it is responsible for arranging work travel in accordance with stated
rotas for staff and allocating tasks. objectives. They facilitate travel
managing budgets, meeting sales arrangements and accommodations
targets and maximising profits. for individuals and groups. They also
liaising with head office and tour make sure that clients have all the
operators for marketing purposes. necessary documentation required
handling mail, email, phone to travel to their destinations.
enquiries and any customers'
complaints.

TRAVEL SERVICES - JOB TITLES UNDER LABOR DIVISIONS

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TRAVEL OPERATION - JOB TITLES
Product Manager Ticketing Manager
- manages a portfolio of tour programs - Supervise box office operations, manage
and is responsible for product planning events using computerized ticketing
and development, contracting of included software, distribute and account for daily
services, costing and pricing, sales ticket sales as well as group and season
performance measurement and yield tickets and work with event promoters.
management.

Sales & Marketing Manager Tour Manager

- manages and coordinates sales - their job is to make sure everything runs
and marketing activities for a smoothly, which usually means arranging
company. travel plans, coordinating with venues,
managing money, facilitating media
Credit Manager interactions, and scoping out local services
- responsible for the entire credit at each tour stop.
granting process, bill collection,
including the consistent application
of a credit policy.
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The positions listed under each labour

division are of varying levels of
sophistication and responsibility, some of
which might require extensive vocational
training whereas others might only require
short-term training of one (1) to two (2) weeks
or on-the-job training.
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3). CAN THE COMPUTER SYSTEM OR ARTIFICIAL

INTELLIGENCE (AI) REPLACE THE JOB TITLES IN THE
TOURISM AND HOSPITALITY INDUSTRIAL? YES OR NO, IN
WHAT PARTICULAR?
Yes, to some extent, computer systems and artificial intelligence (AI) can replace
certain job titles in the tourism and hospitality industry. However, the extent to which
this will happen depends on the specific job and the capabilities of the technology. For
example, in the hospitality industry, chatbots and voice assistants can be used to
automate customer service tasks, such as answering frequently asked questions, taking
reservations, and providing recommendations for guests. Similarly, in the tourism
industry, AI-powered booking systems can help travelers find and book flights, hotels,
and tours. However, there are still many tasks in the tourism and hospitality industry that
require human interaction and expertise. For example, hotel staff need to provide a
warm welcome to guests, handle complaints, and provide personalized recommendations
based on their individual needs and preferences. Similarly, tour guides need to provide
cultural context, answer questions, and create a memorable experience for their clients.
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GROUP 1 MEMBERS

ALVAREZ, NERWIN M.
CUSTODIO, KC ANN B.
BAS, APRIL JENINNA F.
ROJAS, RELIMER C.
POSADAS, VHETTY MAY C.