HOSPITALITY OPERATIONS Demonstrate knowledge of the hospitality

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					                                                                       14468 version 2
                                                                       27-Oct-04
                                                                       1 of 5


                      HOSPITALITY OPERATIONS
                     Demonstrate knowledge of the
                         hospitality industry



level:                    3

credit:                   6

final date for comment:   December 2008

expiry date:              December 2009

sub-field:                Hospitality

purpose:                  People credited with this unit standard are able to
                          demonstrate knowledge of the hospitality industry and of
                          influences and trends in the hospitality industry.

entry information:        Open.

accreditation option:     Evaluation of documentation and visit by NZQA and industry.

moderation option:        A centrally established and directed national moderation
                          system has been set up by the Hospitality Standards
                          Institute.

special notes:            1    Legislation and regulations relevant to this unit standard
                               include but are not limited to the Food Act 1981, Food
                               Hygiene Regulations 1974, Health and Safety in
                               Employment Act 1992, Sale of Liquor Act 1989, Sale of
                               Liquor Regulations 1990, Innkeepers Act 1962, Privacy
                               Act 1993, Smoke-Free Environments Act 1990, and any
                               subsequent amendments.




                                                            New Zealand Qualifications Authority 2004
                                                                            14468 version 2
                                                                            27-Oct-04
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                        HOSPITALITY OPERATIONS
                       Demonstrate knowledge of the
                           hospitality industry



                               2    References
                                    Standard industry texts referred to in this unit standard
                                    include but are not limited to: Kinton, R, The Theory of
                                    Catering (London: Hodder and Stoughton, 1999);
                                    Baker, S, Principles of Hotel Front Office Operation
                                    (Melbourne: Hospitality Press, 1998); Lillicrap, D,
                                    Cousins, J, Food and Beverage Service (London:
                                    Hodder and Stoughton, 1995); Branson, J, (Hotel,
                                    Hostel and Hospital Housekeeping (London: Hodder
                                    and Stoughton, 1988).
                                    A list of the latest editions is available from the
                                    Hospitality Standards Institute, PO Box 9695,
                                    Wellington, on request.

                               3    All elements are to be assessed by observation and/or
                                    questioning as appropriate.




Elements and Performance Criteria

element 1

Demonstrate knowledge of the hospitality industry.

performance criteria

1.1         Hospitality industry sectors are identified and described in accordance with
            standard industry texts.

            Range:       sectors must include but are not limited to – restaurant, hotel,
                         motel, hostel, home or farm stay, bed and breakfast, camping
                         ground, fast food outlet, workplace catering establishment, on-
                         and off-premises catering, bar, cafe, production kitchen,
                         healthcare, aged care, in-flight catering.




                                                                 New Zealand Qualifications Authority 2004
                                                                              14468 version 2
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                         HOSPITALITY OPERATIONS
                        Demonstrate knowledge of the
                            hospitality industry



1.2         Hospitality operational areas are described in accordance with standard
            industry texts.

            Range:        operational areas must include but are not limited to – kitchen,
                          food and beverage service, accommodation services,
                          management, human resources, front office, security.

1.3         Job roles and responsibilities for hospitality operational areas are described in
            accordance with standard industry texts.

            Range:        roles must include but are not limited to – chef, cook, modern
                          apprentice, kitchen hand, maître d’hôtel, waiting staff, bar person,
                          barista, room attendant, cleaner, porter, concierge, reservationist,
                          receptionist, cashier, functions, departmental heads.

1.4         Career path options within the hospitality industry are identified and explained in
            accordance with standard industry texts.

1.5         Customer groups within the hospitality industry are identified and described in
            accordance with standard industry texts.

1.6         Legislation applicable to, and impacting on, the hospitality industry is identified
            and explained in accordance with current legislation.


element 2

Demonstrate knowledge of influences and trends in the hospitality industry.

performance criteria

2.1         Influences on, and trends in, the hospitality industry are identified and explained
            in accordance with standard industry texts.

            Range:        influences and trends must include but are not limited to – food
                          development, technology, world events, religion, culture,
                          environmental issues.




                                                                   New Zealand Qualifications Authority 2004
                                                                             14468 version 2
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                       HOSPITALITY OPERATIONS
                      Demonstrate knowledge of the
                          hospitality industry



2.2       Media influence on the hospitality industry is identified and explained in
          accordance with standard industry texts.

          Range:        media – magazines, information technology, television,
                        newspapers, radio.

2.3       Influence of travel and tourism trends on the hospitality industry is identified and
          explained in accordance with standard industry texts.

          Range:        trends – demographics, ethnicity, national and international travel,
                        professional development by practitioners, inbound and outbound
                        tourism.

2.4       Influence exerted by current political and economic climate is identified and
          explained in accordance with standard industry texts.

          Range:        influences – compliance issues, customer requirements,
                        establishment requirements.

2.5       Influence of health and lifestyle trends on the hospitality industry is identified
          and explained in accordance with standard industry texts.


Comments on this unit standard

Please contact the Hospitality Standards Institute information@hsi.co.nz if you wish to
suggest changes to the content of this unit standard.

Please Note
Providers must be accredited by the Qualifications Authority or a delegated inter-
institutional body before they can register credits from assessment against unit standards
or deliver courses of study leading to that assessment.

Industry Training Organisations must be accredited by the Qualifications Authority before
they can register credits from assessment against unit standards.

Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.




                                                                  New Zealand Qualifications Authority 2004
                                                                        14468 version 2
                                                                        27-Oct-04
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                      HOSPITALITY OPERATIONS
                     Demonstrate knowledge of the
                         hospitality industry



Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for providers wishing to
develop education and training programmes, such as minimum qualifications for tutors and
assessors, and special resource requirements.

This unit standard is covered by AMAP 0112 which can be accessed at
http://www.nzqa.govt.nz/site/framework/search.html.




                                                             New Zealand Qualifications Authority 2004