Field Service Sector
Review of Hospitality Management unit standards
|
Subfield |
Domain |
ID |
|
Hospitality |
Cookery |
22034-22038 |
|
Hospitality Management |
16891-16895, 22031-22032, 22340 |
The Hospitality Standards Institute has completed the review of the unit standards listed above.
Date new versions published October 2010
Planned review date December 2015
Summary
An Advisory Group made up of providers and industry representatives examined these unit standards to determine their fitness for purpose. Any feedback from the assessment and moderation process was also collated and discussed by the Advisory Group. Only minor amendments were made to the unit standards to bring them up to date. Changes were made to the unit standards and they were endorsed by the Advisory Group in June 2010.
Main changes
· Explanatory notes were updated.
· Ranges were added and updated.
Last date for assessment of superseded versions of the standards is 31 December 2012
Detailed list of unit standards - classification, title, level, and credits
All changes are in bold.
|
Key to review category | |
|
A |
Dates changed, but no other changes are made - the new version of the standard carries the same ID and a new version number |
|
B |
Changes made, but the overall outcome remains the same - the new version of the standard carries the same ID and a new version number |
|
C |
Major changes that necessitate the registration of a replacement standard with a new ID |
|
D |
Standard will expire and not be replaced |
Service Sector > Hospitality > Cookery
|
ID |
Title |
Level |
Credit |
Review Category |
|
22034 |
Investigate and present a regional cuisine topic in the hospitality industry |
5 |
10 |
B |
|
22035 |
Investigate and present a culinary product topic in the hospitality industry |
5 |
10 |
B |
|
22036 |
Investigate and present a nutritional and/or dietary topic in the hospitality industry |
5 |
10 |
B |
|
22037 |
Investigate and present a culinary production system topic in the hospitality industry |
5 |
10 |
B |
|
22038 |
Investigate and present a gastronomy topic in the hospitality industry |
5 |
10 |
B |
Service Sector > Hospitality > Hospitality Management
|
ID |
Title |
Level |
Credit |
Review Category |
|
16891 |
Demonstrate knowledge of commercial accommodation management |
5 |
12 |
B |
|
16892 |
Demonstrate knowledge of food and beverage management in a hospitality environment |
5 |
15 |
B |
|
16893 |
Demonstrate knowledge of hospitality facility utilisation |
5 |
5 |
B |
|
16894 |
Demonstrate knowledge of hospitality management control systems |
5 |
6 |
B |
|
16895 |
Demonstrate knowledge of purchasing and stores management in a hospitality environment |
5 |
10 |
B |
|
22031 |
Design a commercial kitchen |
5 |
15 |
B |
|
22032 |
Develop a maintenance schedule in the hospitality industry |
5 |
5 |
B |
|
22033 |
Plan, develop, implement, and evaluate a menu in the hospitality industry |
5 |
20 |
B |
|
22340 |
Manage a food and/or beverage operation in a commercial hospitality environment |
5 |
20 |
B |