Higher Certificate: Food and Beverage Management

Purpose

This qualification aims to equip learners in the food and beverage industry with the necessary skills and knowledge required for frontline or lower management positions in a food and beverage-related organisation. Learners achieving this qualification would be competent in applying hospitality-specific frontline or lower management competencies within the discipline.

Learners obtaining this qualification would

• Demonstrate and describe the supervisor`s responsibilities in the organising process.
• Demonstrate an understanding of food safety risk management and the use of the hazard analysis and critical control points (HACCP) system.
• Describe the procedures used in the purchasing process.
• Demonstrate knowledge of the challenges that face food and beverage operations.
• Demonstrate a fundamental understanding of retrieval and location of data, produce documents and input data and text in information technology systems.
• Conduct a practical research project for food and beverage operations.

Rationale

The Hospitality sector in South Africa is a dynamic industry which is growing at a rapid pace. It is a multi-faceted, service-driven industry that depends to a large extent on customer interaction and therefore requires highly skilled and knowledgeable employees.

The Higher Certificate: Food and Beverage Management would contribute vastly in the following areas

• Socio-economic growth of the country by closing the gap of unemployment.
• Contributing to service excellence in the Hospitality Industry.
• Addressing current industry needs as indicated in CATHSSETA Sector Skills Plan that there is a shortage of hospitality professionals.
• Enhancing continuous professional development in the Hospitality sector.
• Providing the hospitality industry with relevant and practical training that is required for learners, employees and prospective employees.

It is assumed that the learners are competent in communication and mathematical literacy at NQF Level 4.

Recognition of Prior Learning

In terms of admission to the qualification, Recognition of Prior Learning is applied as follows

• Learners who are in possession of a Matriculation Certificate and have extensive and appropriate work experience in a specific field may apply for Recognition of Prior Learning for a relevant subject or subjects in the Higher Certificate: Hospitality Management. Consideration for this is dependent on the qualifying criteria.
• All applicants will be required to write admissions evaluations that assess their competence/prior learning in the areas of numeracy, literacy and analytical and critical reasoning.

Prior learning is also recognised in the following instances

• A learner who has completed a specific module at International Hotel School may apply for a credit for that module.
• A learner who has completed the equivalent of a specific module at another recognised higher education institution may apply for exemption from that module.
• No more than 50% of the modules of this qualification may be recognised through prior learning.

Access to the Qualification

Learners will be admitted to this qualification on the basis if the following requirements

• National Senior Certificate with appropriate subject combinations.

OR

• An Grade 12 recognised equivalent qualification.

OR

• Recognition of Prior Learning wherein the appropriate level of competence is demonstrated.

The qualification comprises six modules at NQF Level 5, totalling 120 Credits. Five modules are compulsory and the sixth module must be selected from the given list of five options. The qualification cannot be awarded unless all six modules have been completed.

Compulsory Modules

• Hospitality Supervision, 13 Credits.
• Food Safety: Managing the HACCP Process, 15 Credits.
• Purchasing for Food Service Operations, 15 Credits.
• Food and Beverage management, 15 Credits.
• Experiential learning Component 50, Credits.

Total Credits for compulsory modules: 108.

Complete one of the following options as the sixth module

• Planning and Control in Food and Beverage Operations, 12 Credits.

OR

• Hospitality Today, 12 Credits.

OR

• Managing technology, 12 Credits.

OR

• Contemporary club management, 12 Credits.

OR

• Managing beverage operations, 12 Credits.

Total Credits for sixth module: 12.

1. Demonstrate and describe the supervisor`s responsibilities in the organising process.
2. Demonstrate an understanding of food safety risk management and the use of the hazard analysis and critical control points (HACCP) system.
3. Describe the procedures used in the purchasing process.
4. Demonstrate knowledge of the challenges that face food and beverage operations.
5. Demonstrate a fundamental understanding of retrieval and location of data, produce documents and input data and text in information technology systems.
6. Conduct a practical research project for food and beverage operations.

Critical Cross-Field Outcomes

• Factors which impact on the hospitality management field enable learners to identify and solve problems in a creative manner through critical thinking.
• Learners are assisted to explore a variety of strategies to make decisions through the use of critical thinking.
• Communicating effectively by means of visual and/or language skills in the field of Food and Beverage Management is achieved by learners negotiating, consulting and interviewing relevant stakeholders and giving written and/or oral presentations.
• Learners must use science and technology effectively and critically in order to enhance the field product.
• Learners will work effectively with others as a member of a team, group, organisation or community.
• Learners will be guided on the collection, analysis, organisation and critical evaluation of information.
• Learners are encouraged to participate as responsible citizens within local, national and global communities across a range of social contexts.
• Successful learners will be able to demonstrate an understanding of the world as a set of related systems by recognising how the internal and external systems come together and influence each other.

Associated Assessment Criteria for Exit Level Outcome 1

• Apply management principles and their various components to food and beverage operations.
• Assess techniques in the context of improving effectiveness as a supervisor.
• Formulate and implement supervisory tools to monitor and control performance.
• Identify the labour legislation that is likely to affect the work environment.

Associated Assessment Criteria for Exit Level Outcome 2

• Discuss common causes of food contamination and spoilage.
• Discuss the roles of cleaning, maintenance, people and equipment in the HACCP process.
• Use the HACCP system to address biological, chemical and physical hazards in the working environment.

Associated Assessment Criteria for Exit Level Outcome 3

• Explain the principles and legal implications associated with purchasing processes.
• Explain the contributing purchasing factors for meat products, seafood, poultry, dairy products, baked goods, grocery items and beverages.

Associated Assessment Criteria for Exit Level Outcome 4

• Explain the principles and standards of the control processes for food and beverages.
• Differentiate between commercial and institutional food services.
• Demonstrate and apply techniques necessary for evaluating menus.
• Describe the process of checking revenue and guest control.
• Demonstrate an understanding of automated labour and payroll information systems.

Associated Assessment Criteria for Exit Level Outcome 5

• Operate a management system for rooms and guest accounting, food and beverages and security maintenance applications.
• Apply receipt management principles, sales analysis, menu management, integrated food service software and automated beverages systems reports.
• Successfully use point of sale (POS) order entry units, POS printers, account settlements, managing guest accounts and automated beverage control systems.

Associated Assessment Criteria for Exit Level Outcome 6

• Compile a portfolio of evidence for the establishment of food and beverage operations.
• Design and practice an ethical codes regarding the challenges in the food and beverage environment.
• Formulate rules and regulations that govern customers, employees and employers to maintain conducive environment for food and beverage.
• Conduct and interprete a survey to establish a customer satisfaction in a food and beverage environment.

Integrated Assessment

The International Hotel School practices an integrated system of assessment.

Formative assessment is an ongoing process. Learners are required to complete class tests and assignments. The results count towards the final year mark for each module.

The summative assessment comprises an examination which is conducted on completion of each module. The practical component comprises work-based assessment.