Field Service Sector
Review of Hospitality unit standards
Subfield |
Domain |
ID |
Hospitality |
Accommodation Services |
14454-14459, 14461, 21207, 21208, 22337, 26022, 26023 |
Cookery |
13271-13285, 13288, 13289, 13291, 13299-13301, 13304, 13305, 13307, 13310, 13311, 13314-13317, 13319, 13320, 13322, 13323, 13325, 13327, 13329, 13331-13334, 13336, 13344, 19840, 22034-22039, 22234, 24525, 24526, 25232 | |
Food and Beverage Services |
4637, 4638, 14425-14427, 14431, 14434, 14436, 14440,14442, 14443, 14447, 14448, 17282-17288, 17548, 17549, 18497, 22267, 22268, 22428, 22912, 23060, 26307 | |
Food Safety |
167, 168, 15276, 20666 | |
Guest Services |
14406, 14408, 14409, 14416, 14417, 14467, 22339 | |
Hospitality - Generic |
14433, 14462, 14463, 14466, 14469, 17553, 26460 | |
Hospitality Management |
16891-16895, 22031-22033, 22340, 24516 | |
Hospitality - Specific Skills |
21855, 21856, 22604, 24517, 24518 |
ServiceIQ has completed the review of the unit standards listed above.
Date new versions published February 2014
Planned review date December 2019
Summary
As a result of their Targeted Review of Qualifications process, ServiceIQ has reviewed a number of its unit standards to better reflect the requirements of the outcomes listed in the new qualifications. This process has resulted in some standards being designated expiring and some new standards being developed. A further fifteen unit standards have had their levels reviewed to ensure they are fit for purpose and reflect the content of the standards. All changes to unit standards were endorsed by both industry and providers in July 2013.
Main changes
· Eight unit standards have been designated expiring; four of these unit standards will not be replaced.
· Levels have been increased for 14 unit standards.
· Purpose statements, outcomes, evidence requirements, explanatory notes and range statements have been amended to ensure they are fit for purpose.
· Five unit standards have been reclassified into different domains.
The last date for assessment of the most recent superseded versions of these standards is 31 December 2017. 31 December 2014 has been specified for older versions (see individual standards). Results will not be accepted where the assessment date is after the last date for assessment of the superseded versions of these standards.
Category C and D unit standards will expire at the end of December 2017
Impact on existing organisations with consent to assess
Current consent for |
Consent extended to | ||||
Nature of consent |
Classification or ID |
Level |
Nature of consent |
Classification or ID |
Level |
Subfield |
Hospitality |
2 |
Standards |
28145 |
2 |
14408 |
3 | ||||
14409 | |||||
22604 | |||||
24525 | |||||
26022 | |||||
Subfield |
Hospitality |
3 |
Standards |
13319 |
4 |
13329 | |||||
13333 | |||||
13336 | |||||
28146 |
3 | ||||
Subfield |
Hospitality |
5 |
Standard |
21856 |
6 |
Domain |
Accommodation Services |
2 |
Standard |
26022 |
3 |
Domain |
Cookery |
2 |
Standard |
24525 |
3 |
Domain |
Cookery |
3 |
Standards |
13319 |
4 |
13329 | |||||
13333 | |||||
13336 | |||||
Domain |
Guest Services |
4+ |
Standard |
14417 |
5 |
Domain |
Hospitality - Generic |
2+ |
Standard |
28145 |
2 |
Domain |
Hospitality - Generic |
3 |
Standards |
28146 |
3 |
Domain |
Hospitality - Specific Skills |
4 |
Standard |
21855 |
5 |
Standard |
14462 |
2 |
Standard |
28145 |
2 |
Standard |
14463 |
3 |
Standard |
28146 |
3 |
Standards |
24517 |
4 |
Standard |
28086 |
4 |
24518 |
Impact on registered qualifications
Key to type of impact | |
Affected |
The qualification lists a reviewed classification (domain or subfield) in an elective set The qualification lists a standard that has changes to level or credits The qualification lists a C or D category standard |
Not materially affected |
The qualification lists a standard that has a new title The qualification lists a standard that has a new classification |
The following ServiceIQ qualifications are impacted by the outcome of this Review. These qualifications are part of the current sector review of Food and Hospitality qualifications that began in 2011. The standards that generated the status Affected are listed in bold.
Ref |
Qualification Title |
Classification or ID |
0553 |
National Certificate in Hospitality (Basic Cookery) (Level 3) |
13329, 13300 |
0554 |
National Certificate in Hospitality (Cookery) (Level 4) |
13319, 13333, 13336 |
0557 |
National Certificate in Hospitality (Front Office) (Level 3) |
14462, 14467 |
0769 |
National Diploma in Hospitality (Management) (Level 5) |
167 |
0882 |
National Certificate in Hospitality (Operations Supervision) (Level 4) with strands in Food and Beverage Service, Gaming, Accommodation, and Front Office |
14417, 14459, 14462, 14463, 17553 |
0883 |
National Diploma in Hospitality (Business Management) (Level 5) |
17553 |
1245 |
National Diploma in Hospitality (Operational Management) (Level 5) with strands in Kitchen Management, Food and Beverage Management, Rooms Division Management, Functions Management, Quick Service Restaurants Management, and Food Services Management |
17553, 24517, 24518 |
1257 |
National Certificate in Hospitality (Entry Skills) |
14462 |
1339 |
National Certificate in Hospitality (Functions Coordination) (Level 4) |
24517, 24518 |
1423 |
National Certificate in Hospitality (Food Services) (Level 3) |
24525 |
1490 |
National Certificate in Hospitality (Quick Service Restaurants) (Level 2) |
14440 |
1554 |
National Certificate in Hospitality (Cafes) (Level 3) |
167, 14462 |
1555 |
National Certificate in Hospitality (Bars and Clubs) (Level 3) |
14462 |
1556 |
National Certificate in Hospitality (Level 3) with strands in Restaurant Service, and Functions Service |
14462, 20666 |
1599 |
National Certificate in Hospitality (Level 2) with strands in Accommodation Services, and Porter Services |
14454, 14455, 14457, 14462 |
The following table identifies qualifications developed by other SSBs that are impacted by the outcome of this review. The SSBs have been advised that the qualifications require revision. The standards that generated the status Affected are listed in bold.
Ref |
Qualification Title |
ID |
SSB Name |
1677 |
National Certificate in Health, Disability, and Aged Support (Health Assistants) (Level 3) with strands in Dietitian Assistance, Dental Assistance, Healthcare Assistance, and Rehabilitation Assistance |
167 |
Community Support Services ITO Limited (Careerforce) |
0269 |
National Certificate in Meat Retailing (Carcass Processing) |
167 |
Competenz |
0270 |
National Certificate in Meat Retailing (Curing, Smoking and Smallgoods Manufacture) |
167, 20666 | |
0524 |
National Certificate in Maritime (Commercial Vessel Hospitality Crew Member) (Level 2) |
167, 20666 | |
1582 |
National Certificate in Meat Retail Butchery (Cabinet and Shelf Ready) |
167, 20666 | |
1583 |
National Certificate in Meat Retailing with strands in Consumer Ready, and Meat Packing |
167, 20666 | |
1584 |
National Certificate in Meat Retail Butchery (Introductory) |
167, 20666 | |
1585 |
National Certificate in Meat Retail Butchery (Advanced) (Level 4) with an optional strand in Curing, Smoking and Smallgoods Manufacture |
167, 20666 | |
1628 |
National Certificate in Maritime (On-board Passenger Services) (Level 3) |
167, 14463, 20666 | |
1165 |
National Certificate in Marae Catering (Level 2) |
167 |
NZQA Māori Qualifications Services |
0436 |
National Certificate in Seafood Retailing (Level 2) |
167 |
Primary Industry Training Organisation |
0748 |
National Certificate in Dairy Manufacturing (Sales and Service) (Level 3) |
167 | |
0932 |
National Certificate in Meat Processing (introductory) (Level 1) |
167 |
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
ID |
Domain |
Title |
Level |
Credit |
Review Category |
14417 |
Guest Services
Hospitality Management |
Perform the night audit function in a commercial hospitality environment |
4
5 |
8 |
B |
17553 |
Hospitality - Generic Hospitality Management |
Plan and implement hospitality staff rosters |
4
5 |
4 |
B |
26460 |
Hospitality - Generic
Hospitality Management |
Apply cost and revenue requirements to a hospitality establishment |
4
5 |
6 |
B |
Service Sector > Hospitality
Service Sector > Service Sector Skills
ID |
Domain |
Title |
Level |
Credit |
Review Category |
14462
28145
|
Hospitality - Generic
Service Delivery
|
Maintain personal presentation and greet customers in the hospitality industry Interact with customers in a service delivery context |
2
2
|
2
2
|
C
|
14463
28146 |
Hospitality - Generic
Service Delivery |
Prepare for and handle payment transactions in the hospitality industry Prepare for and handle payment transactions in a service delivery context |
3
3 |
4
4 |
C
|
Service Sector > Hospitality > Accommodation Services
ID |
Title |
Level |
Credit |
Review Category |
14454 |
Service guest rooms in a commercial hospitality establishment Service guest rooms for a commercial hospitality establishment |
2 |
3 |
B |
14455 |
Service guest room toilet and bathroom areas in a commercial hospitality establishment Service guest room toilet and bathroom areas for a commercial hospitality establishment |
2 |
3 |
B |
14456 |
Service guest kitchen areas in a commercial hospitality establishment Service guest kitchen areas for a commercial hospitality establishment |
2 |
3 |
B |
14457 |
Strip beds and make beds in a commercial hospitality establishment Strip beds and make beds for a commercial hospitality establishment |
2 |
3 |
B |
14458 |
Sort, launder, and finish laundry items in a commercial hospitality establishment |
3 |
8 |
B |
14459 |
Maintain service supplies in a commercial hospitality establishment Maintain accommodation service supplies in a commercial hospitality establishment |
3 |
4 |
B |
14461 |
Service guest laundry areas in a commercial hospitality establishment |
2
|
3 |
B |
21207 |
Clean motel exteriors |
2 |
3 |
D |
21208 |
Clean motel exterior windows |
2 |
2 |
D |
22337 |
Service public areas in a commercial hospitality environment |
2
|
4 |
B |
26022 |
Provide a guest off-site laundry service in a commercial hospitality establishment |
2 3 |
2 |
B |
26023 |
Provide an establishment off-site laundry service in a commercial hospitality establishment |
3 |
3 |
B |
Service Sector > Hospitality > Cookery
ID |
Title |
Level |
Credit |
Review Category |
13271 |
Cook food items by frying |
2 |
2 |
B |
13272 |
Cook food items by baking |
2 |
2 |
B |
13273 |
Cook food items by boiling |
2 |
2 |
B |
13274 |
Cook food items by poaching |
2 |
2 |
B |
13275 |
Cook food items by steaming |
2 |
2 |
B |
13276 |
Cook food items by grilling |
2 |
2 |
B |
13277 |
Cook food items by braising and stewing |
2 |
2 |
B |
13278 |
Cook food items by roasting |
2 |
2 |
B |
13279 |
Cook food items by microwaving |
2 |
2 |
B |
13280 |
Prepare fruit and vegetable cuts |
2 |
2 |
B |
13281 |
Prepare and present basic sandwiches for service |
2 |
2 |
B |
13282 |
Prepare, assemble, and present complex sandwiches for service in a commercial kitchen |
3 |
2 |
B |
13283 |
Prepare and present salads for service |
2 |
2 |
B |
13284 |
Clean food production areas and equipment |
2 |
2 |
B |
13285 |
Handle and maintain knives in a commercial kitchen |
2 |
2 |
B |
13288 |
Prepare and cook basic meat dishes in a commercial kitchen |
3 |
8 |
B |
13289 |
Prepare and cook complex meat dishes in a commercial kitchen |
4
|
8 |
B |
13291 |
Prepare and cook wild game in a commercial kitchen |
4 |
4 |
B |
13299 |
Prepare and cook complex soups in a commercial kitchen |
4 |
6 |
B |
13300 |
Prepare and cook basic stocks, sauces and soups in a commercial kitchen Prepare and cook basic stocks, sauces, and soups in a commercial kitchen |
3 |
5 |
B |
13301 |
Prepare and cook complex sauces in a commercial kitchen |
4 |
6 |
B |
13304 |
Prepare and cook basic fish dishes in a commercial kitchen |
3 |
4 |
B |
13305 |
Prepare and cook complex fish dishes in a commercial kitchen |
4 |
8 |
B |
13307 |
Prepare and cook seafood dishes in a commercial kitchen |
4 |
8 |
B |
13310 |
Prepare and produce basic hot and cold dessert items in a commercial kitchen |
3 |
5 |
B |
13311 |
Prepare and produce complex hot and cold desserts in a commercial kitchen |
4 |
8 |
B |
13314 |
Prepare and cook egg dishes in a commercial kitchen |
3 |
4 |
B |
13315 |
Prepare and cook rice and farinaceous dishes in a commercial kitchen |
3 |
6 |
B |
13316 |
Prepare and cook basic pasta dishes in a commercial kitchen |
3 |
3 |
B |
13317 |
Prepare and cook complex pasta dishes in a commercial kitchen |
4 |
6 |
B |
13319 |
Prepare and bake basic dough products in a commercial kitchen Prepare and bake dough products in a commercial kitchen |
3
4 |
4 |
B |
13320 |
Prepare and bake complex dough products in a commercial kitchen |
4 |
8 |
B |
13322 |
Prepare and cook basic pastry dishes in a commercial kitchen |
3 |
4 |
B |
13323 |
Prepare and cook complex pastry dishes in a commercial kitchen |
4 |
6 |
B |
13325 |
Prepare and bake basic cakes, sponges, and scones in a commercial kitchen |
3
|
4 |
B |
13327 |
Prepare and bake complex cakes and sponges in a commercial kitchen |
4 |
4 |
B |
13329 |
Prepare and finish marinades, dressings, cold sauces and dips in a commercial kitchen Prepare and finish marinades, dressings, cold sauces, and dips in a commercial kitchen |
3
4 |
3 |
B |
13331 |
Prepare and cook pickles, chutneys and preserves in a commercial kitchen Prepare and cook pickles, chutneys, and preserves in a commercial kitchen |
3 |
4 |
B |
13332 |
Prepare and present cold larder products in a commercial kitchen |
4 |
10 |
B |
13333 |
Prepare and present cold cocktail food in a commercial kitchen |
3 4 |
4 |
B |
13334 |
Prepare and cook jams |
2 |
2 |
B |
13336 |
Prepare and cook hot cocktail food in a commercial kitchen |
3 4 |
4 |
B |
13344 |
Demonstrate knowledge of the characteristics of commercial cookery methods and their applications |
2 |
3 |
B |
19840 |
Prepare and cook pâtés, terrines, and mousses in a commercial kitchen |
4 |
8 |
B |
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 |
22039 |
Analyse and present an international cuisine in the hospitality industry |
4 |
6 |
B |
22234 |
Compare characteristics of international dishes and prepare and present international dishes |
2 |
4 |
B |
24525 |
Perform food costing calculations in a commercial hospitality environment |
2 3 |
4 |
B |
24526 |
Apply safe working practices in a commercial kitchen |
2 |
4 |
B |
25232 |
Prepare and cook complex poultry dishes in a commercial kitchen |
4 |
8 |
B |
Service Sector > Hospitality > Food and Beverage Service
ID |
Title |
Level |
Credit |
Review Category |
4637 |
Demonstrate knowledge of New Zealand wines and wine producers |
4 |
4 |
B |
4638 |
Demonstrate knowledge of imported wines |
4 |
6 |
B |
14425 |
Prepare and serve hot and cold non-alcoholic drinks in a commercial hospitality environment Prepare and serve hot and cold non-alcoholic drinks for a commercial hospitality establishment |
2 |
2
5 |
B |
14426 |
Prepare, take orders, and serve bottled wines in a licensed commercial environment |
3 |
4 |
B |
14427 |
Assist customers with, and serve, bottled wine in a licensed commercial environment |
4 |
6 |
B |
14431 |
Demonstrate knowledge of food service styles and menu types in the hospitality industry |
2 |
3 |
B |
14434 |
Prepare and clear areas for table service in a commercial hospitality environment Prepare and clear areas for table service for a commercial hospitality establishment |
2 |
3 |
B |
14436 |
Provide table service in a commercial hospitality environment Provide table service for a commercial hospitality establishment |
2 |
4 |
B |
14440 |
Prepare and clear areas for counter food service in a commercial hospitality environment Prepare and clear areas for counter food service for a commercial hospitality establishment |
2 |
2 |
B |
14442 |
Provide takeaway food service in a commercial hospitality environment |
3 |
4 |
B |
14443 |
Pack food and beverage orders for takeaway in a commercial hospitality environment |
2
|
2 |
B |
14447 |
Provide room service in a commercial hospitality environment |
3 |
6 |
B |
14448 |
Service customer mini-bars in a commercial hospitality environment Service customer mini-bars for a commercial hospitality establishment |
2 |
2 |
B |
17282 |
Demonstrate an appreciation of beer heritage, styles and flavours Demonstrate knowledge of beer heritage, styles, and flavours |
4 |
4 |
B |
17283 |
Demonstrate knowledge of beer and beer service |
3 |
4 |
B |
17284 |
Demonstrate knowledge of coffee origin and production |
3 |
3 |
B |
17285 |
Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision |
2 |
4 |
B |
17286 |
Prepare and present pressed coffee for service |
2 |
2 |
B |
17287 |
Prepare and present filtered coffee for service |
2 |
2 |
B |
17288 |
Prepare and present espresso beverages for service |
3 |
5 |
B |
17548 |
Demonstrate knowledge of food and beverage stock control in a commercial hospitality environment |
4 |
3 |
B |
17549 |
Demonstrate knowledge of beverage products |
4 |
8 |
B |
18497 |
Demonstrate knowledge of culinary products and terms |
3 |
8 |
B |
22267 |
Demonstrate knowledge of matching beer and wine with food |
3 |
3 |
B |
22268 |
Apply specialist knowledge to match food and beverage items on an establishment’s menu |
4 |
8 |
B |
22428 |
Prepare and present tea for service Prepare and serve tea |
2 |
2 |
B |
22912 |
Evaluate wine |
4 |
4 |
B |
23060 |
Demonstrate knowledge of viticulture and wine making |
3 |
4 |
B |
26307 |
Co-ordinate and maintain food and beverage service operations in a commercial hospitality environment |
4 |
10 |
B |
Service Sector > Hospitality > Food Safety
ID |
Title |
Level |
Credit |
Review Category |
167 |
Practise food safety methods in a food business Practise food safety methods in a food business under supervision |
2 |
4 |
B |
168 |
Demonstrate knowledge of food contamination hazards, and control methods used in a food business |
3 |
4 |
B |
15276 |
Develop, implement, and verify the operation of a food safety programme for a food business |
5 |
40 |
D |
20666 |
Demonstrate a basic knowledge of contamination hazards and control methods used in a food business Demonstrate basic knowledge of contamination hazards and control methods used in a food business |
2 |
2 |
B |
Service Sector > Hospitality > Guest Services
ID |
Title |
Level |
Credit |
Review Category |
14406 |
Provide a commissionaire service in a commercial hospitality environment |
3 |
2 |
B |
14408 |
Provide a vehicle valet parking service in a commercial hospitality environment |
2 3 |
3 |
B |
14409 |
Provide courtesy transport for guests in a commercial hospitality environment |
2 3 |
2 |
B |
14416 |
Perform debtor control functions and reconcile balances in a commercial hospitality environment |
3 |
6 |
B |
14467 |
Use telephone systems to provide guest services in a commercial hospitality environment Use telephone systems to provide guest services for a commercial hospitality establishment |
2 |
2 |
B |
22339 |
Manage a reservation service in a commercial hospitality environment |
5 |
20 |
B |
Service Sector > Hospitality > Hospitality - Generic
ID |
Title |
Level |
Credit |
Review Category |
14433 |
Receive and action payments in the hospitality industry |
2 |
2 |
D |
14466 |
Demonstrate knowledge of maintaining a safe and secure environment for people in the hospitality industry |
2 |
2 |
B |
14469 |
Provide customers with information about an establishment in the hospitality industry |
2 |
2 |
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 |
Analyse the requirements for a design brief for 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 |
24516 |
Manage a functions operation in a commercial hospitality environment |
5 |
15 |
B |
Service Sector > Hospitality > Hospitality - Specific Skills
ID |
Title |
Level |
Credit |
Review Category | ||
21855 |
Judge culinary arts and restaurant service competitions |
4 5 |
8 |
B | ||
21856 |
Supervise the judging of culinary arts and restaurant service competitions |
5 6 |
10 |
B | ||
22604 |
Demonstrate knowledge of the requirements of a doorperson in the hospitality industry |
2 3 |
3 |
B | ||
24517
24518
28086 |
Plan a function for a commercial hospitality establishment Generate function sheets for commercial hospitality establishments Plan and prepare for a function for a commercial hospitality establishment |
4
4
4 |
8
5
10 |
C
C
| ||