Level of Competency in Food and Beverage

Foreign Literature

According to Hogg (1992) Competencies are the characteristics of a manager that lead to
the demonstration of skills and abilities, which result in effective performance within an
occupational area. Competency also embodies the capacity to transfer skills and abilities from
one area to another. Another definition which is extensively accepted among human resources
specialists is an underlying characteristic of a person which results in effective and/or superior
performance on the job. Several HRD (Human Resource Development) specialists after
attending a conference on competencies, in Johannesburg in October 1995, synthesized
definition of competency as a 22 cluster of related knowledge, skills and attitudes that affect a
major part of one’s job (a role or responsibility), that correlates with performance in the job, that
can be measured against well accepted standards, and that can be improved with training and
development.

According to Lachance (1985) competency is a underlying characteristic of an employee

(i.e. a motive, trait, skill, aspects of one’s self-image, social role, or a body of knowledge) which
results in effective and/or superior performance." Treasury Board of Canada Secretariat have
defined competency as knowledge, skills, abilities and behaviors that an employee applies in
performing his/her work and that are the key employee-related levers for achieving results that
are relevant to the organization’s business strategies where as Joint Nature Conservation
Committee defined competency as a term that describes the range of knowledge, skills, behavior,
attitude and abilities an individual brings to a specific area of a job, such as team working.