Field Service Sector
Review of Food and Beverage Service unit standards
|
Subfield |
Domain |
ID |
|
Hospitality |
Food and Beverage Service |
4637, 4638, 14420, 14424-14427, 14431, 14432, 14434, 14436, 14438, 14440-14443, 14447, 14448, 17282-17288, 17548, 17549, 18497, 21853, 22267, 22268, 22428, 22912, 24679, 25497, 26307, 26308, 27934, 27939, 27940, 27942- 27944, 27953, 27954, 27958, 27959, 29529, 29530, 29926-29928, 30441 |
ServiceIQ has completed the review of the unit standards listed above.
Date new versions published November 2021
Planned review date December 2026
Summary
Standards were mandated for review. Minor editions were made to reflect changes in legislation and work documentation. The interim drafts were placed on a media platform and interested parties including providers and industry representatives were invited to comment and suggest improvements. Any suitable amendments were included in the drafts and final versions were agreed to. This process took more than six months to allow for maximum opportunity for feedback.
Main changes
· References in Guidance information updated where required.
· Ranges changed from specific to recommendatory to facilitate achievability.
· Requirement to be assessed against “establishment requirements” shifted to Guidance information, where generally applicable for ease of interpretation for assessment.
· The use of “cell-based meat, or meat substitute” introduced to unit standards with performance criteria specific to service of meat dishes to ease achievability in a vegetarian context.
· The titles of unit standards 14420 and 27939 were amended to accurately reflect the content.
· Unit standard 17283 increased in number of credits to accurately represent learning required.
· The verb “explained” was replaced by “described” in performance criteria of unit standards 17283, 17284, 17285, 17288 and 22267 to clearly align to the level of the standards.
· The verb “explain” was replaced by “describe” in outcomes of unit standards 17286, 17287 and 17288 for ease of assessment.
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 > 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 |
4 |
B |
|
14420 |
Demonstrate knowledge of alcoholic and non-alcoholic beverages Describe alcoholic and non-alcoholic beverages |
3 |
3 |
B |
|
14424 |
Prepare and serve alcoholic cocktails in a licensed commercial environment |
3 |
8 |
B |
|
14425 |
Prepare and serve hot and cold non-alcoholic drinks for a commercial hospitality establishment |
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 |
|
14432 |
Take, amend, and cancel reservations for restaurant service in a hospitality establishment |
3 |
3 |
B |
|
14434 |
Prepare and clear areas for table service for a commercial hospitality establishment |
2 |
3 |
B |
|
14436 |
Provide table service for a commercial hospitality establishment |
2 |
4 |
B |
|
14438 |
Provide restaurant silver service to customers in a commercial hospitality environment |
4 |
3 |
B |
|
14440 |
Prepare and clear areas for counter food service for a commercial hospitality establishment |
2 |
2 |
B |
|
14441 |
Provide cafe counter service in a hospitality establishment |
3 |
5 |
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 minibars for a commercial hospitality establishment |
2 |
2 |
B |
|
17282 |
Demonstrate knowledge of beer heritage, styles, and flavours |
4 |
4 |
B |
|
17283 |
Demonstrate knowledge of beer and beer service |
3 |
4 6 |
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 spirits and beverage products |
4 |
5 |
B |
|
18497 |
Demonstrate knowledge of culinary products, terms, and food preparation methods |
3 |
8 |
B |
|
21853 |
Provide hospitality sales and service opportunities to customers |
3 |
5 |
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 serve tea |
2 |
2 |
B |
|
22912 |
Evaluate wine |
4 |
4 |
B |
|
24679 |
Plan and coordinate espresso beverage service |
4 |
15 |
B |
|
25497 |
Monitor and coordinate production requirements for a shift in a quick service restaurant |
3 |
25 |
B |
|
26307 |
Co-ordinate and maintain food and beverage service operations in a commercial hospitality environment |
4 |
10 |
B |
|
26308 |
Provide restaurant service in a hospitality establishment |
3 |
20 |
B |
|
27934 |
Provide food service in a quick service restaurant |
3 |
10 |
B |
|
27939 |
Provide alcoholic beverage service in a hospitality establishment Serve alcoholic and other beverages in a hospitality establishment |
3 |
10 |
B |
|
27940 |
Provide cafe table service in a hospitality establishment |
3 |
5 |
B |
|
27942 |
Provide buffet service in a hospitality establishment |
3 |
15 |
B |
|
27943 |
Provide functions service in a hospitality establishment |
3 |
15 |
B |
|
27944 |
Plan and supervise food and beverage service operations in a hospitality establishment |
5 |
20 |
B |
|
27953 |
Monitor food service staff to ensure the provision of hospitality sales and service opportunities to customers |
4 |
10 |
B |
|
27954 |
Monitor and maintain production requirements for a shift in a quick service restaurant |
4 |
15 |
B |
|
27958 |
Monitor and maintain customer and staff service requirements for a shift in a quick service restaurant |
4 |
15 |
B |
|
27959 |
Prepare for food service in a quick service restaurant |
3 |
10 |
B |
|
29529 |
Serve customers under supervision in a quick service restaurant |
2 |
4 |
B |
|
29530 |
Perform crew duties under supervision in a quick service restaurant |
2 |
2 |
B |
|
29926 |
Demonstrate knowledge of red and white wine making |
4 |
4 |
B |
|
29927 |
Demonstrate knowledge of sparkling and dessert wine making |
4 |
3 |
B |
|
29928 |
Demonstrate knowledge of viticulture in New Zealand |
3 |
3 |
B |
|
30441 |
Cook and prepare food for service in a quick service restaurant |
3 |
10 |
B |