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The last date for assessment of the most recent superseded versions of these standards is 31 December 2017.  31 December 2014 has been specified for older versions (see individual standards).  Results will not be accepted where the assessment date is after the last date for assessment of the superseded versions of these standards.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

 

The last date for assessment of most superseded versions of Category B unit standards is 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