Demonstrate knowledge of the hospitality industry Elements and

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					                                                                            TH/04/0004/03


                        Demonstrate knowledge of the
                            hospitality industry



level:                          3

credit:                         6

final date for comment:         December 2010

expiry date:                    March 2011

sub-field:                      Front Office

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:              N/A

accreditation option:           N/A

moderation option:              N/A

special notes:                  1     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.




                                                                      Mauritius Qualifications Authority 2007
                                                                              TH/04/0004/03


                        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.

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.



                                                                        Mauritius Qualifications Authority 2007
                                                                             TH/04/0004/03


                      Demonstrate knowledge of the
                          hospitality industry



          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 Mauritius Qualifications Authority if you wish to suggest changes to the
content of this unit standard.

Please Note
Providers must be accredited by the Mauritius Qualifications Authority.

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                                                                       Mauritius Qualifications Authority 2007