The ASEAN MRA-TP awards a certificate for competency in a series of classes as IAW the Common ASEAN Tourism Curriculum (CATC). There are 32 tourism jobs under this program. The certificate holder uploads the certificate and CV to the ASEAN Tourism Professional Registration System (ATPRS). Tourism organizations are able to view the tourism labor on this website and offer jobs to fill their labor shortages. MRA-TP start date is 2015.

1. The ASEAN MRA-TP
Mark Hefner

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. Bluf Statement
Bottom Line Up Front

4. 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

5. 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

6. Mutual Recognition Arrangement

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 “Mode 4” mean?
 International Trade
 Goods (Export, Licensing, Joint Venture etc.)
 Services (Hotel Service, Restaurant Service, Teaching Services etc.)

9. 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

10. 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

11. 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

12. 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

13. William Angliss Institute
Melbourne, Australia

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. Certificate Framework
ASEAN MRA-TP

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 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

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 Beverage Service
Qualification Example
Labor Division 4
④
Food and Beverage
Service
F&B Director
F&B Outlet Manager
Head Waiter
Bartender
Waiter

20. 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

21. 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.

22. 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)

23. 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

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
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

26. 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

27. 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

28. 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

29. 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

30. 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

31. 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

32. 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

33. 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

34. 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

35. Tool Boxes
ASEAN MRA-TP

36. 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

44. Possible Costs
ASEAN MRA-TP

45. 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

46. 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

47. Benefits
ASEAN MRA-TP

48. 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

49. 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)

50. 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.

51. 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

52. Challenges
ASEAN MRA-TP

53. Implementation Challenges
 ASEAN Member State’s (AMS) labour laws which favour their own citizens
(Protectionism)
 Time and Cost
 English ability
 Low awareness

54. Conclusion
ASEAN MRA-TP

55. 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

56. Thank you
 Do you have any questions?