SayPro Online Course SAQA 11516680109

Description

Associated Assessment Criteria for Exit-Level Outcome 1: Describe and illustrate entrepreneurship and new venture creation within a South African context. Anticipate post-start-up challenges for a new venture and explain how to deal with these challenges. Define leadership and discuss its importance in achieving desired results. Identify key traits and qualities of an effective leader and give specific situations in the workplace where they can be demonstrated. Describe the four leadership styles and discuss the factors that influence them. Cite workplace situations in which the leadership styles are considered appropriate. Develop own mission statement and explain why this is important for effective leadership. Identify steps to follow in solving problems within own team.Associated Assessment Criteria for Exit-Level Outcome 2: Discuss the international wine trade. Discuss the wines produced in at least four different countries in detail. Discuss the wine cultures in different countries. Apply advanced wine evaluation, food and wine pairing. Compare wines from at least four different countries and at least three different cultivars.Associated Assessment Criteria for Exit-Level Outcome 3: Serve guests. Plan, organise and implement operations in the rooms division department of hospitality operations.Associated Assessment Criteria for Exit-Level Outcome 4: Discuss the role of the front office department and rooms division department in hospitality operations. Explain and demonstrate all functions performed in the front office including guest management and reservations. Summarise the four stages of the guest cycle. Discuss the sales dimension of the reservation process and demonstrate sales techniques. Discuss the communication responsibilities of the front office staff. Discuss and demonstrate how complaints should be handled. Explain how the roles of front office staff fit in with the accounting system and department of the hotel/ hospitality operation. Discuss and demonstrate the financial management tasks of the front office. Employ effective room sales strategies to increase revenue. Describe how rooms division employees interact with other departments. Work as a team and communicate effectively. Use hotel management IT.Associated Assessment Criteria for Exit-Level Outcome 5: Identify the different sections and positions of the housekeeping department. Describe the overall goal of housekeeping. Describe the role of the housekeeping department in hotel operations. Explain the importance of effective communication between housekeeping, and the front office. > Range: Housekeeping includes the engineering, grounds/gardening and maintenance division. Identify and demonstrate all the typical responsibilities, including use of equipment and supplies, in the housekeeping department and the standards that should be adhered to. Demonstrate the managerial skills necessary to efficiently operate in the housekeeping department. Plan, apply and supervise waste and energy control systems in rooms division. Discuss new trends, products, including IT, used in housekeeping.Associated Assessment Criteria for Exit-Level Outcome 6: Explain what human resource management (HRM) is at both national and international levels. Discuss the employee as human being and explain the quality assurance approach to HRM. Discuss the legislative environment, in which the HRM Department works, e.g. disability, equity and conditions of service. Explain the importance of job analysis and job design. Apply methods of forecasting labour demand and identify the advantages and disadvantages of internal and external recruiting. Explain the functions of a computer-based Human Resource Information System. Describe the importance of the selection process. Explain the purpose of an orientation programme and of a performance appraisal. Discuss training and development. Describe types of compensation and outline major influences on compensation plans. Describe effective incentive programmes and identify four general categories of employee benefits. Discuss unions and the role of unions in the work place. Discuss the health and safety management of staff, including legal requirements. Outline the hospitality industry’s turnover problem and discuss staff motivation. Explain steps in and approaches to employee discipline. Describe ways in which hospitality companies assess and address social responsibility issues, and identify key factors in assessing whether behaviours are ethical.Associated Assessment Criteria for Exit-Level Outcome 7: Define, use and explain marketing terminology and concepts such as consumer behaviour, customer satisfaction, target markets market demand, positioning, marketing mix and relationship marketing. Distinguish between marketing and sales. Identify fundamental and ethical marketing strategies. Discuss in general terms the benefits of a marketing plan. Demonstrate an understanding of research techniques to solve marketing problems. Discuss marketing competition. Discuss internal marketing and sales and marketing material. Identify and explain common advertising and public relations strategies and media. Discuss complaint analysis. Discuss the marketing of events, including meetings and sport events. Identify marketing issues and trends in a global environment.Associated Assessment Criteria for Exit-Level Outcome 8: Serve guests in a hospitality operation. Plan, organise and implement operations in the kitchen of a restaurant or other hospitality operation.Associated Assessment Criteria for Exit-Level Outcome 9: Apply the characteristics, uses and preparation methods for the main types of: > Stocks, soups and sauces. > Vegetables, fruits, herbs and spices. > Grains/grains and Pulses. > Egg and dairy products, including cheeses. > Different types of meat, game, poultry and fish. > Sugar cookery and preserved products. Develop a work schedule for all tasks to be performed in a kitchen. Prepare the menu, as planned, following principles and techniques in food preparation. Demonstrate appropriate and innovative cooking methods for various food items to be served in an up-market establishment.Associated Assessment Criteria for Exit-Level Outcome 10: Understand and supply South African cuisine as a speciality on a menu. Prepare food related to the different cuisines of the world as appropriate.Associated Assessment Criteria for Exit-Level Outcome 11: Apply the characteristics, uses and preparation methods for the main types of: > Desserts. > Baked products. Develop a work schedule for all tasks to be performed. Prepare a menu, as planned, following principles and techniques in food preparation. Demonstrate appropriate and innovative baking methods of various food items to be served in an up-market establishment.Associated Assessment Criteria for Exit-Level Outcome 12: Demonstrate an understanding of culinary theories and concepts. Use experimental work to find answers to culinary art requirements. Develop creativity and a positive attitude towards culinary art through experimentation.Integrated Assessment:Assessment practices must be open, transparent, fair, valid and reliable and ensure that no learner is disadvantaged in any way whatsoever, so that an integrated approach to assessment is incorporated into the qualification.The learner’s ability to integrate the elements of the programme is assessed through group discussions, case studies, projects, presentations, reports and practical sessions (formative and summative assessment), class tests and a test at the end of each semester, work based learning and an internship of six months in the fourth semester. The methods are chosen in order to integrate assessment of knowledge, skills, attitudes and values, shown in the qualification should be integrated.Learning, teaching and assessment are interwoven, with the focus on the achievement of the Exit-Level Outcomes. The process is designed to help to relate the theory and knowledge to the practical skills needed in the Hospitality Industry, as this integration is often seen as a gap that exists between training institutions and the industry. In order to guide learners in the development of cognitive skills and their ability to use their knowledge and skills on a supervisory level, the division between lower cognitive level assessment (knowledge, insight, application) and higher cognitive level assessment (synthesis, analysis and evaluation) will be as follows: 60% lower level and 40% higher level.It is important to have a sound theoretical basis for effective practical application of knowledge, thus the overall division between theory and practice will be 60% theory and 40% practice.