This qualification represents the attainment of core competencies associated with work roles in the hospitality sector and an exploration of work roles and career option in this sector. Two specialist Strands enable people to gain an enhanced ''Taste''of career opportunities in the two principal sub categories within the sector careers associated with accommodation services such as housekeeping and office operations and career associate with food and beverage services such as Cookery and food and beverages Services.
People seeking this qualification must complete one of the specialist Strands. Providers wishing to design programmes of learning related to this qualification could develop relating to either or both Strands.
Give knowledge and skills to clean and service guest rooms.
This qualification recognises people who have the competencies required for
working in food and beverage service operations. It is awarded to people who
have demonstrated the skills and knowledge required to use English
communication to assist colleagues and guests, apply knowledge of jobs and
career pathways in the hospitality industry and receive, store, rotate and
control stock and supplies. Skills and knowledge specific to food and
beverage service include food safety, portion control, serving food and
beverage and applying food and beverage knowledge across a range of
hospitality establishments.
This qualification is designed to be accessible and flexible. The entry
requirement is a certificate 2 in any of the registered Hospitality qualifications.
The certificate 3 qualification includes core and elective unit standards that
enable the holder to show specific competencies in core hospitality operations
and food and beverage service operations across a range of hospitality
establishments.
This unit standard specifies the competencies required to identify local food items and
basic ingredients used in preparing different dishes. It includes the identification of
different types of meat, offal, game and poultry, common meat cuts and poultry pieces,
seafood, fruit, vegetables, legumes, dairy products, herbs, spices, dry foods, oils and
fats. This unit standard is intended for those who
work in the hospitality and tourism
industry.
Prepare serve basic and complex sandwiches in a hospitality establishment. The trainee should be able to prepare and serve quality sandwiches using standard recipes.
This unit standard specifies the competency required to receive and process food and
beverage reservations and seat guests in a hospitality establishment. It includes
receiving and processing food and beverage reservations and cancelling or amending
reservations for food and beverage service. This unit standard is intended for those
who work in food and beverage service in the hospitality and tourism industry.
This course mainly focuses on dealing with the different types of tourist that visit Namibia and the type of places that they might be interested in visiting while in Namibia.
Providing training skills on how to successfully interact/host with customers.
The purpose of this manual is to provide you with the knowledge
and skills to provide reception services as part of front office
operations.
You will learn the procedures for preparing for guest arrival as well
as the procedures for welcoming and registering guests.
You will also learn the procedures for preparing for guest departure
and checking-out guests.
This unit standard specifies the competency required to receive and process
reservations in a hospitality establishment. People credited with this unit standard are
able to: receive and process reservation inquiries; create and process reservations;
and send and receive reservation communications.