- Code: HOSP.3207
- Fee: $483*
- Level: 3
- Credits: 10
- EFTS: 0.0833
- Subject: Hospitality, Culinary Arts and Patisserie
|Time in class||24 (approximate total hours)|
|Offered (indicative)||Semester 1|
|Location||Rotorua (Mokoia), Tokoroa, Taupo, Whakatane|
|Related programmes||New Zealand Certificate in Food and Beverage Service (Level 3), Cafe Services and Barista strands;|
Gain introductory knowledge in work practices, communication and interactions within a food and beverage service context. Develop the skills to enhance the customer experience.
On successful completion of this course, students will be able to:
- Outline the roles and responsibilities of employers and employees within the food and beverage service sector.
- Define the personal characteristics, attributes and conduct required to work effectively in the hospitality industry.
- Define group diversity, dynamics and teamwork in a workplace environment.
- Communicate, participate and interact effectively in a group to achieve objectives, balance workloads and fulfil team functions.
- Apply fundamental strategies, communication skills and cultural protocols to provide effective customer service and enhance the customer experience within a food and beverage service environment.
- Explain and apply the relevant procedures used for handling customer enquiries, requests and complaints.
- Recognise and explain the impact on customers, staff and the organisation when standard operating procedures and code of conduct requirements are not adhered to.
Embedded unit standards or achievement standards
Contribute within a team or group which has an objective
Demonstrate verbal communication skills in a wide range of tourism contexts
For more information on Unit Standards explore the NZQA Framework
*Course cost/fee: Indicative standard fee for New Zealand residents only. Fees for non-New Zealand residents will vary, visit the Programmes and Tuition Fees for International Students information page.
*Course cost/fee last updated 13-Dec-2016
Page last updated: 01 Sep 2017