Hospitality & Catering Management

Course Overview

Food and beverage stock control methods discussed explained and researched.

Analyze and identify the various factors relating to stock levels, control, storage, issue of equipment, receipts and the products.

Perform the necessary administration tasks relating to food and beverage controls.

Financial planning, the preparation and analysis of financial statements.

Administer and control food costing.

Preparation and servicing of the dining and bar areas.

Developing the catering menu and beverage lists.

Conduct of staff taking into consideration work etiquette and hygiene.

Supervision of staff and products with respect to food service management.

Adhering to all food service management policies.

Production of food items for catering.

Production of a range of beverages (Alcoholic and Non-Alcoholic)

Employ the necessary services to plan and design new and existing business opportunities.

Conduct a feasibility study for new and existing business opportunities.

Examine and differentiate between the relationships in the catering industry and the tourism and the hospitality industries.

Appropriate health, safety and sanitation policies are adhered to promote health, safety and sanitation in the related workplace.

Ensure that all Human Resources policies are adhered to in the work-place.

Develop and foster proper communication channels for all staff.

Conducting and documenting appropriate disciplinary and grievance procedures.

Identifying and communication of relevant job functions to staff.

Communicate all company policies and procedures.

Promotion of team work in the industry.

Identify and communicate customer care policy to staff.

Identification of customer ethnic backgrounds in South Africa.

Service delivery in line with customer ethnic backgrounds from South Africa.

Identify all operational aspects of the catering industry.

Employ various methods to ensure control of all identified operational aspects

Identify, differentiate between and employ all the areas of management with respect to the catering industry.

Identify the benefits of technology in the catering industry, including information technology.

Research and develop marketing strategies in keeping with the catering industry.

Employ marketing strategies to promote the business

Identify the various types of problems encompassing the following related areas:

  • Business
  • Customers
  • Management
  • Health and Safety
  • Financial
  • Operational
  • Technological.

Develop, document and provide solutions for problems identified within the industry.

Duration:

  • 9 Months
  • Method of Assessment: Candidates will be assessed by completing a knowledge questionnaire and compiling Portfolios of Evidence
  • Once Learners have been declared competent and their assessment outcome have been verified by the Services Seta, they will earn the credits linked to unit standards making up the skills programme /qualification.
  • These credits will be registered on the National Learners’ Records Database