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16892

This document describes a New Zealand Qualifications Authority (NZQA) registered unit standard for demonstrating knowledge of food and beverage management in a hospitality environment. The standard is at level 5 and provides 15 credits. It covers both the financial and operational management practices for food and beverage operations, including analyzing budgets, costs, pricing techniques, and production and service systems.

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Manik Verma
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98 views4 pages

16892

This document describes a New Zealand Qualifications Authority (NZQA) registered unit standard for demonstrating knowledge of food and beverage management in a hospitality environment. The standard is at level 5 and provides 15 credits. It covers both the financial and operational management practices for food and beverage operations, including analyzing budgets, costs, pricing techniques, and production and service systems.

Uploaded by

Manik Verma
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
You are on page 1/ 4

NZQA registered unit standard

16892 version 5
Page 1 of 4

Title

Demonstrate knowledge of food and beverage management in a


hospitality environment

Level

Purpose

Credits

15

This is a theory-based unit standard for experienced people


requiring knowledge of the financial and operational
management of food and beverage operations in the hospitality
industry.
People credited with this unit standard are able to demonstrate
knowledge of the financial and operational management
practices in food and beverage operations.

Classification

Hospitality > Hospitality Management

Available grade

Achieved

Explanatory notes
1

Definitions
Equipment large and small equipment fittings and fixtures.
Food and beverage operation any operation providing food and beverage service
as a stand-alone or integrated business including cafe, restaurant, bar, hotel,
corporate catering, contract catering.

Reference
Standard industry text Davis, B., Lockwood, A., Pantelidis, I., Alcott, P. (2012),
Food and Beverage Management, (5th ed), Oxford, UK: Elsevier Ltd.

Outcomes and evidence requirements


Outcome 1
Demonstrate knowledge of the financial management practices in food and beverage
operations.

ServiceIQ
SSB Code 9068

New Zealand Qualifications Authority 2014

NZQA registered unit standard

16892 version 5
Page 2 of 4

Evidence requirements
1.1

Departmental revenue performance and cost control measures are explained in


relation to operational benchmarks.
Range

benchmarks include but are not limited to menu/beverage list


analysis and product contributions, ratio of food/beverage sales to
total sales, average spending power per customer, sales mix,
payroll costs and productivity ratio, stock turnover, sales per cover,
rate of seat turnover, sales per service personnel, contribution of
physical floor space to sales, pricing policies, non-material costs to
total sales.

1.2

Revenue and cost information is analysed and interpreted in relation to agreed


budgets.

1.3

Methods of allocating costs to relevant departments are explained in terms of


agreed budgets.
Range

1.4

cost items include but are not limited to materials, labour,


overheads, total costs, unit costs, cost ratios, codes of accounts.

Accepted techniques for pricing hospitality products and services are explained
in terms of the standard industry text.
Range

techniques may include but are not limited to cost plus, constant
margin, forecasting cost movements, forward pricing;
evidence of four techniques is required.

1.5

Net and gross profits for hospitality operations are analysed and interpreted in
terms of the standard industry text.

1.6

The effect of sales/cost relationships and sales mix on profitability is analysed


and interpreted in terms of the standard industry text.

1.7

Budgetary anomalies are identified and analysed using financial feedback


documentation.
Range

1.8

anomalies include but are not limited to errors, irregularities,


waste, production.

Financial performance standards for hospitality operations are developed in a


manner that is clear, accurate and readily understandable to users.

ServiceIQ
SSB Code 9068

New Zealand Qualifications Authority 2014

NZQA registered unit standard

16892 version 5
Page 3 of 4

Outcome 2
Demonstrate knowledge of operational management practices in food and beverage
operations.
Evidence requirements
2.1

Factors influencing the selection of a catering system are identified and


explained in terms of the standard industry text.

2.2

Common variables and characteristics found in food production processes are


explained in terms of the standard industry text.
Range

2.3

Common variables and characteristics of food and beverage service systems


are explained in relation to the hierarchy of service styles.
Range

2.4

variables and characteristics are based on commodity type,


preparation, holding, regeneration, presentation method.

service styles include but are not limited to increased consumer


participation, low customer contact systems.

Catering and food service equipment available for use is explained in terms of
various hospitality sector needs.
Range

hospitality sectors may include but are not limited to restaurants,


cafes, bars, cafeteria, functions;
evidence of two hospitality sectors is required.

2.5

Effects of the continuing development of new technologies on food and


beverage operations are explained in terms of the standard industry text.

2.6

The requirement and impact of correct equipment selection in the development


of an integrated food production and food service system is explained in terms
of the standard industry text.

2.7

Criteria for establishing and maintaining standards in food and beverage


production and service systems are explained in terms of the standard industry
text.
Range

criteria include but are not limited to forecasting, standard


recipes, yields.

2.8

Implications of changes to food production systems are explained in terms of


space, equipment, staffing, and skills requirements.

2.9

Implications of food and beverage systems on staffing needs and allocation of


staff are identified and explained in terms of the standard industry text.

ServiceIQ
SSB Code 9068

New Zealand Qualifications Authority 2014

NZQA registered unit standard

Planned review date

16892 version 5
Page 4 of 4

31 December 2019

Status information and last date for assessment for superseded versions
Process
Version
Date
Last Date for Assessment
Registration

17 August 1999

31 December 2012

Revision

15 November 2002

31 December 2012

Review

26 April 2005

31 December 2012

Review

22 October 2010

31 December 2017

Review

20 February 2014

N/A

Accreditation and Moderation Action Plan (AMAP) reference


0112
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA, or
an inter-institutional body with delegated authority for quality assurance, before they can
report credits from assessment against unit standards or deliver courses of study leading
to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Consent requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The AMAP
also includes useful information about special requirements for organisations wishing to
develop education and training programmes, such as minimum qualifications for tutors and
assessors, and special resource requirements.
Comments on this unit standard
Please contact ServiceIQ at [email protected] if you wish to suggest
changes to the content of this unit standard.

ServiceIQ
SSB Code 9068

New Zealand Qualifications Authority 2014

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