All the unit standards listed below are required.

 
Unit No. Unit Standard Title Level Credit
42 Follow workplace health, safety and hygiene procedures in a hospitality establishment 2 6
43 Prepare for and provide customer care in a hospitality establishment 2 4
44 Work with colleagues and customers in a culturally diverse hospitality environment 2 3
45 Conduct basic oral and written workplace communication in English in a hospitality establishment 2 5
47 Dispose of waste in a hospitality establishment 2 4
48 Conserve resources and report maintenance requirements in a hospitality establishment 2 3
49 Organise own work in a hospitality establishment 3 2
51 Demonstrate general cleaning techniques for premises and equipment in a hospitality establishment 2 6
52 Use business communication devices in a hospitality establishment 2 6
53 Provide basic information on tourist attractions in Namibia 2 3
267 Assist colleagues and provide service to guests in a hospitality establishment 3 4
268 Demonstrate knowledge of the hospitality industry and related jobs and career pathways 2 5
269 Use English in written and oral form to perform duties in a hospitality establishment 3 6
271 Receive, store, and rotate stock and supplies and report on stocks in a hospitality establishment 3 4
282 Promote products, services and guest relations in a hospitality establishment 3 3
283 Provide information on Namibia to guests in a hospitality establishment 3 4
503 Apply first aid in a hospitality establishment 3 5
516 Conduct basic workplace oral communication in an Asian, African or European language other than English in a hospitality establishment 2 4
522 Contribute to workplace improvements in a hospitality establishment 3 5
550 Conduct routine workplace oral communication in an Asian, African or European language other than English in a hospitality establishment 3 10
1079 Implement procedures for lost and found items in a hospitality establishment 2 2
292 Practice food safety methods in a hospitality establishment 3 5
311 Handle, clean and maintain knives in a hospitality establishment 3 4
59 Demonstrate knowledge of basic food and beverage terminology 2 2
60 Set tables in a hospitality establishment and identify, clean and store cutlery, crockery, glassware and table linen 2 6
291 Process reservations for food and beverage service in a hospitality establishment 3 4
293 Apply food and beverage portion control in a hospitality establishment 3 2
294 Prepare and clear service areas in a hospitality establishment 3 2
295 Serve food and beverages to guests in a hospitality establishment 3 10
298 Provide responsible service of alcoholic beverages at the table in a hospitality industry 3 4
299 Prepare and serve non-alcoholic cold drinks in a hospitality industry 3 4
300 Prepare and serve espresso-based coffees and other hot beverages in a hospitality establishment 3 6
303 Operate a bar in a hospitality establishment 3 8
304 Prepare and serve cocktails in a hospitality establishment 3 5
305 Clean and tidy bar areas in a hospitality industry 3 2
307 Develop and update food and beverage knowledge in a hospitality establishment 3 3

A minimum of 4 credits is required from the following unit standards.

Unit No. Unit Standard Title Level Credit
296 Provide buffet service in a hospitality establishment 3 10
297 Provide a carvery service in a hospitality establishment 3 5
301 Provide room service in a hospitality establishment 3 6
302 Provide a take-away food and beverage service for a hospitality establishment 3 4
306 Carryout routine cellar operations in a hospitality establishment 3 6
508 Organise floral and other types of displays as part of hospitality operations 3 4

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