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

Course details

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
NZQF Level 5

About the course

This qualification is intended for people with prior experience in hospitality and who wish to acquire the knowledge and skills to manage a business unit within a large enterprise. It is suitable for people who hold, or aspire to hold an operational manager's position in the kitchen, food and beverage, rooms division, functions, quick service restaurant or food services areas.<br /><br />The core compulsory section of this qualification covers knowledge and skills related to planning for and carrying out staff selection, planning and monitoring others' performance, supervising workplace operations, interpreting and using financial data and reports, delivering on-job training, assessing candidate performance, planning and implementing staff rosters, and hospitality management control systems.<br /><br />The core elective section enables candidates to select standards from the Hospitality subfield that fit with their job roles.<br /><br />The balance enables candidates to select standards from the subfields and domains of Business Culture and Environment, Business Operations and Development, Generic Computing, Communication Skills and Hospitality that fit with their job roles.<br /><br />The Kitchen Management strand covers knowledge and skills related to purchasing and stores management; designing a commercial kitchen; developing a maintenance schedule; and planning, developing, implementing and evaluating a menu.<br /><br />The Food and Beverage Management strand covers knowledge and skills related to food and beverage management, purchasing and stores management and managing a food and beverage operation.<br /><br />The Rooms Division Management strand covers knowledge and skills related to commercial accommodation management and hospitality facility utilisation.<br /><br />The Functions Management strand covers knowledge and skills related to managing a functions operation, planning a function and generating function sheets.<br /><br />The Quick Service Restaurants Management strand covers knowledge and skills related to supervising staff under a food safety programme and managing a quick service restaurant.<br /><br />The Food Services Management strand covers knowledge and skills related to supervising and monitoring standards of catering operations and staff, monitoring catering revenue and costs, developing menus to meet special dietary and cultural needs, managing a food services operation and implementing and monitoring environmentally sustainable work practices.<br /><br />This qualification can lead on from the National Certificate in Hospitality (Restaurant Service) (Level 4) [Ref: 1557]; National Certificate in Hospitality (Hotel Reservations) (Level 4) [Ref: 1273]; National Certificate in Hospitality (Operations Supervision) (Level 4) with strands in Food and Beverage Service, Gaming, Accommodation, and Front Office [Ref: 0882]; National Certificate in Hospitality (Cookery) (Level 4) [Ref: 0554]; National Certificate in Hospitality (Quick Service Restaurants) (Level 4) [Ref: 1492]; National Certificate in Hospitality (Food Services) (Level 4) [Ref: 1424], and the National Certificate in Hospitality (Functions Coordination) (Level 4) [Ref: 1339].<br /><br />This qualification is the end of the formal qualification pathway for staff working in Hospitality Operational Management roles.

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