SayPro Buy Food and Beverages Training Material 14113

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Product Summary

Description

PURPOSE AND RATIONALE OF THE QUALIFICATION 
This qualification has been developed for people in the food and beverage service industry (hospitality). It brings together elements of food and drink preparation and service as well as supervision. This qualification is applicable to all sectors, from small restaurants to large-scale hotels. The qualification leads toward the F&B Management diploma and provides articulation with Gaming, Travel and other Tourism industries. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
It is assumed that learners are competent in:

  • Mathematics at NQF Level 3
  • Communication at NQF Level 3

    Recognition of Prior Learning:

    This qualification can be achieved wholly or in part through recognition of prior learning in terms of the defined exit level outcomes and/or individual unit standards.

    Evidence can be presented in various ways, including international and/or previous local qualifications, products, reports, testimonials mentioning functions performed, work records, portfolios, videos of practice and performance records.

    All such evidence will be judged in accordance with the general principles of assessment described in this document and the requirements for integrated assessment.

    Access to the Qualification:

    Learners applying to enrol for this qualification need to comply with given medical requirements in order to perform the activities and functions of a watchkeeper on board a ship. Learners who do not comply with these medical requirements may find difficulty in achieving many of the unit standards associated with this qualification. 

RECOGNISE PREVIOUS LEARNING? 

QUALIFICATION RULES 
The Qualification consists of a Fundamental, a Core and an Elective Component.

To be awarded the Qualification learners are required to obtain a minimum of 133 credits as detailed below.

FUNDAMENTAL COMPONENT

The Fundamental Component consists of Unit Standards to the value of 31 credits all of which are compulsory.

CORE COMPONENT

The Core Component consists of Unit Standards to the value of 93 credits all of which are compulsory.

ELECTIVE COMPONENT

The Elective Component consists of individual unit standards from which the learner must choose unit standards totalling a minimum of 9 credits. 

EXIT LEVEL OUTCOMES 
On completion of this qualification, the learner will be able to:

  • Deal with customers
  • Process incoming and outgoing telephone calls
  • Display Cultural Awareness in dealing with Customers & Colleagues
  • Communicate verbally
  • Maintain effective working relationships with other members of staff
  • Maintain health, hygiene and professional appearance
  • Perform basic calculations
  • Prepare written communications
  • Handle and store cleaning equipment and materials
  • Handle and dispose of waste
  • Clean and store glassware
  • Clean and restock drinks machines / equipment
  • Prepare and clear areas for table service
  • Provide a table service
  • Provide a table drink service
  • Provide a carvery / buffet service
  • Serve bottled wines
  • Prepare and serve wine
  • Prepare and serve spirits and liqueurs
  • Maintain the table service
  • Maintain the drink service
  • Supervise the running of a function
  • Describe layout, services and facilities of the organisation
  • Maintain a secure working environment
  • Maintain a safe working environment
  • Describe the Sectors of the Hospitality, travel & Tourism Industries
  • Conduct on-job coaching
  • Operate a payment point and process payments
  • Develop self within the job role
  • Source information about self employment opportunities
  • Handle and record refunds
  • Maintain customer satisfaction
  • Maintain the receipt, storage and issue of goods
  • Planning and deliver staff training and development in own area of responsibility
  • Contribute to the identification of short term supply needs
  • Maintain the cleaning programme for own area of responsibility
  • Induct new staff to the workplace
  • Planning, organise & monitor work in own area of responsibility
  • Monitor and maintain health, safety and security
  • Maintain a preventative maintenance programme 

ASSOCIATED ASSESSMENT CRITERIA 
Integrated Assessment:

Integrated assessment is accomplished through assessing more than one unit standard at a time. There are also a number of unit standards that are integrative in nature. 

ARTICULATION OPTIONS 
This qualification will able to articulate with other qualifications in the sub-field once the other qualifications have been registered. (A grid of unit standards and the qualifications that each standard can be linked to has been attached). 

MODERATION OPTIONS 
Moderation shall be at the discretion of the relevant ETQA, so long as it complies with SAQA requirements. 

CRITERIA FOR THE REGISTRATION OF ASSESSORS 
Assessors shall have the technical competence to achieve the qualification themselves and shall have achieved an assessor qualification as required by the relevant ETQA. 
REREGISTRATION HISTORY 
As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015. 

NOTES 
N/A 

UNIT STANDARDS: 
  ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Core  7738  Clean and restock drinks machines/equipment  Level 2  NQF Level 02 
Core  7735  Clean and store glassware  Level 2  NQF Level 02 
Core  7793  Describe layout, services and facilities of the organisation  Level 2  NQF Level 02 
Core  7801  Describe the sectors of the Hospitality, Travel and Tourism Industries  Level 2  NQF Level 02 
Core  7612  Handle and dispose of waste  Level 2  NQF Level 02 
Core  7608  Handle and store cleaning equipment and materials  Level 2  NQF Level 02 
Core  7799  Maintain a safe working environment  Level 2  NQF Level 02 
Core  7829  Handle and record refunds  Level 3  NQF Level 03 
Core  7860  Introduce new staff to the workplace  Level 3  NQF Level 03 
Core  7796  Maintain a secure working environment  Level 3  NQF Level 03 
Core  7820  Operate a payment point and process payments  Level 3  NQF Level 03 
Core  7740  Prepare and clear areas for table service  Level 3  NQF Level 03 
Core  7745  Provide a carvery/buffet service  Level 3  NQF Level 03 
Core  7744  Provide a table drink service  Level 3  NQF Level 03 
Core  7742  Provide a table service  Level 3  NQF Level 03 
Core  7750  Serve bottled wine  Level 3  NQF Level 03 
Core  7844  Contribute to the identification of short term supply needs  Level 4  NQF Level 04 
Core  7821  Develop self within the job role  Level 4  NQF Level 04 
Core  7869  Maintain a preventative maintainance programme  Level 4  NQF Level 04 
Core  7846  Maintain the cleaning programme for own area of responsibility  Level 4  NQF Level 04 
Core  7839  Maintain the receipt, storage and issue of goods  Level 4  NQF Level 04 
Core  7836  Monitor customer satisfaction  Level 4  NQF Level 04 
Core  7841  Plan staff training and development in own area of responsibility  Level 4  NQF Level 04 
Core  7773  Prepare and serve spirits and liqueurs  Level 4  NQF Level 04 
Core  7827  Source information about self-employment opportunities  Level 4  NQF Level 04 
Core  7818  Conduct on-the-job coaching  Level 5  Level TBA: Pre-2009 was L5 
Core  7778  Maintain the drink service  Level 5  Level TBA: Pre-2009 was L5 
Core  7776  Maintain the table service  Level 5  Level TBA: Pre-2009 was L5 
Core  7868  Monitor and maintain health, safety and security  Level 5  Level TBA: Pre-2009 was L5 
Core  7866  Plan, organise and monitor work in own area of responsibility  Level 5  Level TBA: Pre-2009 was L5 
Core  7769  Recommend, present and serve wines  Level 5  Level TBA: Pre-2009 was L5 
Core  7780  Supervise the running of a function  Level 5  NQF Level 05 
Fundamental  7800  Maintain health, hygiene and a professional appearance  Level 1  NQF Level 01 
Fundamental  7812  Perform basic calculations  Level 2  NQF Level 02 
Fundamental  7794  Communicate verbally  Level 3  NQF Level 03 
Fundamental  11235  Maintain effective working relationships with other members of staff  Level 3  NQF Level 03 
Fundamental  7790  Process incoming and outgoing telephone calls  Level 3  NQF Level 03 
Fundamental  7791  Display cultural awareness in dealing with customers and colleagues  Level 4  NQF Level 04 
Fundamental  7822  Prepare written communications  Level 4  NQF Level 04 
Fundamental  7789  Provide Customer Service  Level 4  NQF Level 04 
Elective  7813  Identify work opportunities  Level 2  NQF Level 02 
Elective  7732  Prepare and clear areas for counter service  Level 2  NQF Level 02 
Elective  7734  Prepare and clear areas for drinks service  Level 2  NQF Level 02 
Elective  7737  Prepare and clear areas for room service  Level 2  NQF Level 02 
Elective  14577  Prepare and clear areas for table service  Level 2  NQF Level 02 
Elective  7733  Prepare and clear areas for take-away service  Level 2  NQF Level 02 
Elective  7739  Prepare, service and clear function rooms  Level 2  NQF Level 02 
Elective  7815  Apply for a job or work experience placement  Level 3  NQF Level 03 
Elective  7758  Maintain cellars/beverage store room  Level 3  NQF Level 03 
Elective  7756  Prepare kegs and gas cylinders for use  Level 3  NQF Level 03 
Elective  7760  Provide a drink service for licensed premises  Level 3  NQF Level 03 
Elective  7781  Maintain external areas  Level 4  NQF Level 04 
Elective  7753  Prepare and serve cocktails  Level 4  NQF Level 04 
Elective  7747  Provide a silver service  Level 4  NQF Level 04 
Elective  7854  Provide First Aid  Level 4  NQF Level 04 
Elective  7774  Prepare, cook and serve food in the restaurant  Level 5  Level TBA: Pre-2009 was L5 
Elective  7779  Supervise and maintain beverage storage  Level 5  Level TBA: Pre-2009 was L5 

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