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16892 version 3 10-Mar-10 1 of 4 HOSPITALITY MANAGEMENT Demonstrate knowledge of food and beverage management in a hospitality environment level: 5...

Departmental revenue performance and cost control measures are explained in
relation to operational benchmarks.
Range: benchmarks – 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.
16892 version 3 10-Mar-10 1 of 4 HOSPITALITY MANAGEMENT Demonstrate knowledge of food and beverage management in a hospitality environment © New Zealand Qualifications Authority 2010 level: 5 credit: 15 planned review date: August 2009 sub-field: Hospitality purpose: This is a theory-based unit standard for 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. entry information: Open. accreditation option: Evaluation of documentation and visit by NZQA and industry. moderation option: A centrally established and directed national moderation system has been set up by the Hospitality Standards Institute. special notes: 1 Definitions food and beverage operation – any operation providing food and beverage service as a stand alone or integrated business including café, restaurant, bar, hotel, corporate catering, contract catering; standard industry texts – a list of texts applicable to this unit standard, including the latest editions, is available from the Hospitality Standards Institute. 2 For this unit standard, the assessment of competence will include questions to provide evidence of underpinning knowledge required for competent performance. Elements and Performance Criteria
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16892 version 3 10-Mar-10 2 of 4 HOSPITALITY MANAGEMENT Demonstrate knowledge of food and beverage management in a hospitality environment © New Zealand Qualifications Authority 2010 element 1 Demonstrate knowledge of the financial management practices in food and beverage operations. performance criteria 1.1 Departmental revenue performance and cost control measures are explained in relation to operational benchmarks. Range: benchmarks – 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 accordance with agreed budgets. Range: cost items – materials, labour, overheads, total costs, unit costs, cost ratios, codes of accounts. 1.4 Accepted techniques for pricing hospitality products and services are explained in terms of standard industry practice. 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 accordance with standard industry practice. 1.6 The effect of sales/cost relationships and sales mix on profitability is analysed and interpreted in accordance with standard industry practice. 1.7 Budgetary anomalies are identified and analysed using financial feedback documentation.
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