1.1 Naziv kvalifikacije (generički i specifični dio) (title of the qualification; generic and subject specific)

Konobar (Waiter)

1.2 Polje po ISCED FoET2013 (Field in ISCED FoET2013)

1013 – hotels, restaurants and catering

1.3 ECVET bodovi (ECVET)


1.4 Razina/nivo (Level)


1.5 Uvjeti/načini pristupanja (Entry requirements)

Primary education


2.1 Ishodi učenja (znanja, vještine, kompetencije) (Learning outcomes (knowledge, skills, competences))

Knowledge, skills and competences from CCC


  • Identify the elements of the work plan
  • Differentiate systems and ways of organizing work
  • Explain the content of the daily offer
  • Explain reservation procedures
  • Identify special orders
  • Explain the concept and function of preparatory works in catering facilities
  • Explain how to use the means to work
  • Differentiate sets of inventories (equipment, devices and service tools)
  • Specify the contents and order of service at both the service stand, the auxiliary stack and / or the service trolley
  • Explain how the inventory is maintained
  • Differentiate ways of preparing flower decorations
  • Explain the procedures for receiving, accepting and accommodating guests
  • List the rules of business bonton in the catering industry
  • Explain the types and content of catering facilities
  • Differentiate types of guests with regard to the characteristics and characteristics of behavior, culture and tradition
  • Explain the daily offer
  • Specify the mode of receiving / ordering
  • Recognize the fundamentals of gastronomy
  • Recognize standards, protocols, methods of downloading and preserving food and drinks
  • Select the presentation mode of drinks / beverages
  • Explain the process of preparing drinks / beverages
  • Differentiate ways and types of decoration of drinks / beverages
  • Select the mode of service
  • Differentiate types of drinks and beverages
  • Specify the characteristics (origin) of drinks / beverages
  • Explain how to drink / drink (measures, temperatures, etc.)
  • Classify beverages by groups (drink map, wine ticket, bar chart and beverage price list)
  • Recognize the normative of drinks / beverages
  • Explain the order of serving drinks / beverages by bonton and protocol
  • Explain the techniques and ways of serving meals (Viennese, French I and II, English I and II, Russian)
  • Classify food and treats by groups in supply instruments
  • Specify the type and composition of the breakfast
  • Briefly describe the meals and desserts regulations and the way food is prepared
  • Explain how to set up the equipment
  • Explain the order of serving meals by bonton and protocol
  • Explain the techniques of arranging dishes in front of the guest (chasing, filing and flaming)
  • Explain the procedure for recording the performed service, issuing and billing of the account
  • List prices and ways to pay for your account
  • Explain the correct manner of guest payment in accordance with the rules of business bonton
  • Explain the term and function of the final work
  • Differentiate ways to maintain food and drink accessories
  • Differentiate software tools and word processing applications
  • Describe the mode of operation and the procedure for shifting the shifts
  • Explain the procedures of keeping the books of the bar, the need, the records of the traffic and the book of the bazaar
  • List an example of making daily offers
  • Briefly describe the ways of proper communication with associates
  • Recognize how to solve a problem in the collective
  • Point to the importance of teamwork
  • Identify organizational structure in the enterprise / collective
  • Explain to the guests the offer
  • Explain to guests the offer in local and / or foreign languages
  • Briefly describe ways of responding to appeals and complaints of guests
  • Explain how to use inventories and materials
  • Explain the importance of rational use of time and energy
  • Recognize the importance of control and assessment of its own work
  • Briefly describe quality assurance standards
  • Recognize sanitary protection measures
  • List health and sanitary-hygiene regulations
  • Briefly describe the method of proper sorting of waste during the process
  • Briefly describe the importance of conservation and environmental protection



  • Prepare a work plan
  • Provide efficient division of work tasks to assistive staff
  • Adjust own activities according to the work plan
  • Analyze the daily offer – menu, menu map, beverage price list and wine ticket
  • Prepare tools, tools and accessories for work
  • Apply rules for restaurant restaurant preparation
  • Align and set tables
  • Decorate the salon and tables
  • Prepare a waitress workstation
  • Prepare a small table inventory
  • Apply rules for preparing the ward office
  • Prepare for self-service
  • Apply different techniques of carrying and inventorying
  • Apply procedures for reviewing inventories of goods, beverages, and beverages in the beverage compartment
  • Perform control of the flow of preparatory works
  • Organize reception, reception and guest accommodation
  • Apply the rules of business bontona when welcoming and welcoming the guest
  • Make the guest a free or reserved room,
  • Apply techniques of successful communication in dealing with conflict situations
  • Use professional terminology in catering in local and two foreign languages
  • Offer a range of dishes and drinks
  • Suggest the guest to receive the order
  • First order
  • Handle the order for submission to the production department
  • Apply the ordering process
  • Prepare the need and take over food, drink, and resources
  • Perform presentation of drinks and beverages
  • Use resources and demonstrates techniques for preparing drinks / drinks for serving
  • Prepare decorations for drinks and beverages
  • Apply the guest service rules for the bar
  • Obtain the affairs of drinks / beverages by order
  • Apply rules for keeping drinks and beverages
  • Apply beverage and drink handling and serving techniques
  • Demonstrate techniques of presentation, frapping, shaping, opening and decanting of wine
  • Apply beverage / beverage preparation techniques in front of the guest
  • Serve aperitifs and desserts
  • Use the techniques and ways of serving meals (Viennese, French I and II, English I and II, Russian)
  • Combine different ways of serving
  • Serve appetizers (cold and warm), soup / chicken, main course (ready-made / on request, specialties), salads / cheeses, treats
  • Serve breakfast
  • Serve a guest in the room (room service)
  • Prepare and arrange meals in front of guests (transies, filiers and flambers)
  • Use modern technology (equipment and software)
  • Record performed services (bonira)
  • Create and bill an account
  • Assess the customer’s satisfaction with the service provided
  • Apply the proper way of visiting / welcoming the guest
  • Carry out a market offering
  • Use table counting techniques
  • Provide proper maintenance (polishing) and disposal of food and drink supplies
  • Perform acknowledgment or surrender
  • Apply valid ways of keeping a book of wardrobe and need
  • Create a daily offer
  • Calculate the daily turnover and keeps the book of the bazaar
  • Create a record of damage and / or found objects and keep the write-off
  • Establish a proper relationship with superiors, associates and auxiliary staff in accordance with the organizational structure
  • Select a way to overcome misunderstandings in communication
  • Suggest / present daily offer
  • Apply bonton rules and good communication with guests in local and / or foreign languages
  • Apply ways of responding properly to appeals and complaints of guests
  • Apply the proper handling techniques to the inventory
  • Use rational material, time and energy in accordance with applicable standards
  • Perform service delivery in accordance with standards and valid quality system
  • Apply prescribed procedures for evaluating, controlling, and evaluating your own work
  • Apply sanitary-hygiene regulations for space and inventory maintenance
  • Apply sanitation, occupational safety and personal hygiene measures
  • Sort and dispose of waste according to the principles of conservation and protection of the environment



  • Effectively utilize working time
  • Take responsibility for your work
  • Maximize courtesy and flexibility
  • Highlight the ability to team work
  • Insure a positive attitude towards the application of sanitary and health measures
  • Be Inspired by a positive attitude towards the importance of preserving and protecting life environment
  • Insure a positive attitude towards the importance of the technical and functional correctness of the equipment and the means of work
  • Show willingness to apply and acquire new knowledge, learn foreign languages and apply modern technologies
  • Be inspired by a positive attitude towards professional ethical norms and values

2.2 Kriteriji ispitivanja i ocjenjivanja ishodi učenja (Learning outcomes assessment criteria)

  • Assessment of learning outcomes is formative and / or summative and covers all mentioned learning outcomes under 2.1, and includes the final practical work
  • Assessment is carried out exclusively by the VET institutions (school, adult education center, examination center) registered by the competent education authority, which has a developed quality assurance system
  • Assessment is carried out in adequate space and equipment used in practice within the profession of waiter
  • Assessors of qualifications have the appropriate qualifications of teachers, in the field of examining and evaluating the practical work of qualifications of practitioners

2.3 Jedinice ishoda učenja i ECVET bodovi (Unit of learning outcomes and ECVET)

  • General subjects 60 ECVET
  • Tourism Geography 4 ECVET
  • Economy of Enterprises 4 ECVET
  • Serving 12 ECVET
  • Cooking 8 ECVET
  • Foreign Language II 12 ECVET
  • Knowledge of goods 4 ECVET
  • Economic Mathematics 4 ECVET
  • Practical Classes 72 ECVET


3.1 Potrebe tržište rada (Labour market needs)

This qualification is relevant to the waiter’s profession, described by the waiter’s standard of profession

3.2 Nastavak obrazovanja/ prohodnost (Further education/progression)

Level 5 – craftsman

3.3 Druge potrebe (Other needs)

Through this qualification, key competences for lifelong learning are also acquired


4.1 Članovi ekspertne grupe (Expert group members)

  • Dalibor Krešić, direktor Hotela «Posjedon» Neum;
  • Branislav Timotić, direktor prodaje Hotela «Termag» Jahorina;
  • Senad Halilović, direktor Hotela «Hills» Sarajevo;
  • Denis Fazlić, prof. engleskog jezika i književnosti, stručni savjetnik za Zajedničku jezgru nastavnih planova i programa u Sektoru za stručno obrazovanje i obuku, Agencija za predškolsko, osnovno i srednje obrazovanje BiH;
  • Mirjana Tomić, VKV kuhar specijalista, nastavnica praktične nasatve , Srednjoškolski centar «Petar Kočić» Zvornik;
  • Željka Gavrić, dipl.ecc., nastavnica ekonomske grupe predmeta i praktičen nastave za turističke tehničare, Ugostiteljska i trgovinska škola Doboj;
  • Safet Dajdžić, dipl. turizmolog, nastavnik stručnih predmeta i praktične nastave, Srednja ugostiteljsko-turistička škola Sarajevo;
  • Emir Kauković, dipl.ecc., nastavnik praktične nastave iz turizma i ugostiteljstva, Druga srednja škola Cazin;
  • Milana Krmenjac, turistički tehničar, recepcionerka Hotela Terme San Laktaši;
  • Aida Džaferović, dipl. žurnalista, stručna savjetnica za stručno obrazovanje odraslih, Ministarstvo civilnih poslova BiH;
  • Mr. sc. Viktorija Bešević Čomić, dipl. psiholog, stručni saradnik – psiholog, Federalni zavod za zapošljavanje Sarajevo.

4.2 Predlagatelji (Proponents)

Competent education authorities

4.3 Web-stranica na kojoj je odluka o usvajanju standarda zanimanja objavljena

(Web-page of the decision on adoption of the occupational standard)


4.4 Rok do kojeg standard kvalifikacije treba evaluirati (The deadline by which the QS should be reviewed)

5 years

4.5 Nadležne vlasti za dodjelu kvalifikacije  (Competent authority for awarding the qualification)

Competent education authorities

4.6 Vanjsko osiguranje kvalitete (External quality assurance)

Competent education authorities and pedagoški zavodi