LEVEL 5 (OPERATIONAL MANAGEMENT)

NATIONAL DIPLOMA IN HOSPITALITY

FooD & BeVeraGe ManaGeMent stranD

national Diploma in hospitality – level 5operational Management

the national Diploma in hospitality is for people with prior experience in hospitality who want to acquire the knowledge and skills to manage hospitality environments. it is appropriate for people who hold, or aspire to hold, an operational manager’s position, specialising in food and beverage management.

this national Diploma is designed for full-time employees to complete within 18 months. the programme has five comprehensive modules that cover:

• operations Management: from supervising workplace operations to maintaining compliance with legal requirements, regulatory codes and standards.

• people Management: from staff selection to planning and monitoring performance.

• Food and Beverage Management: from demonstrating knowledge of food and beverage management to menu planning and evaluation.

• training and assessing: on-job training and workplace assessor training.

The full unit standard content of each module is outlined on the opposite page.

how is it structured?

• Candidates attend four one-day workshops - held in either Auckland, Wellington, Rotorua, Christchurch or Queenstown – to introduce the core content of each module. This includes group discussions on current industry practice and related issues. Challenging team projects are set for candidates to complete in a lively ‘meeting room’ environment.

• There is access to monthly mentoring on academic or business topics.

• Assessments are project-based. Project work is completed back at work, using the candidate’s workplace as the learning environment.

• In addition, candidates will develop behavioural skills and opportunities to communicate effectively as managers. This includes boardroom presentation skills sessions, with feedback, and strategies for motivational concepts and conflict resolution within team environments.

Essentially, this Diploma programme is run as a business environment, requiring candidates to display a professional sense of urgency at all stages with respect to correspondence and module submission dates.

programme value

• Coaching, assistance and support: tutors are available at all stages to provide guidance, assistance and advice for all module and assessment projects, either by email, phone, Skype or face-to-face meetings.

• Monthly employer updates: the candidate’s employer receives monthly updates to keep them informed of their employee’s progress with module submission and completion dates. This will also equip employers with the opportunity and knowledge to support any operational issues that may arise.

• The cost of the Diploma Programme is $2,295 (inclusive of GST) per person. The programme is facilitated by Artisan Consulting for ServiceIQ.

• To register your interest, please call 0800 40 41 42 or email info@artisan.net.nz

proGraMMe Content

workshop 1

Module 1 – Operations Management

Unit Title Level Credits

1988 Supervise workplace operations 4 6

17553 Plan and implement hospitality staff rosters

4 4

16894 Demonstrate knowledge of hospitality management control systems

5 6

16895 Demonstrate knowledge of purchasing and stores management in a hospitality environment

5 10

8503 Interpret and use financial data and reports for business decision-making

5 5

7458 Maintain compliance with legal requirements and regulatory codes and standards

5 5

workshop 2

Module 2 – People Management

Unit Title Level Credits

23397 Plan and monitor performance of others

5 6

23396 Demonstrate knowledge of performance management planning

4 3

23394 Plan for and carry out staff selection 5 4

23395 Participate in staff selection processes

4 3

workshop 3

Module 3 – On-job Training

Unit Title Level Credits

7108 Deliver on-job training for adult trainees

4 8

Module 4 – Assessor Training

Unit Title Level Credits

4098 Use standards to assess candidate performance

4 6

workshop 4

Module 5 – Food & Beverage Management

Unit Title Level Credits

16892 Demonstrate knowledge of food and beverage management in a hospitality environment

5 15

22340 Manage a food and/or beverage operation in a commercial hospitality environment

5 20

22033 Plan, develop, implement, and evaluate a menu in the hospitality industry

5 20

GrowinG talent in hospitalityServiceIQ is the industry training organisation (ITO) for the aviation, hospitality, travel, tourism, retail and wholesale sectors of the New Zealand service industry. ServiceIQ works with schools, training providers and businesses to make sure people in the large and growing service sectors it covers are skilled and qualified. There is a range of service industry qualifications available, suited to all roles at all levels, providing career pathways in the service profession.

A variety of fit for purpose training programmes from customer service and supervisory skills through to Modern Apprenticeships, National Certificates and Diplomas are on offer through ServiceIQ.

For more information, please visit www.serviceiQ.org.nz

www.ServiceIQ.org.nzT 0800 863 693F (04) 817 5399

Level 14, Plimmer Towers2–6 Gilmer Terrace, Wellington 6011

PO Box 25522, Wellington 6141

March 2014

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