National Certificate in Hospitality (Level 3) with strands in Restaurant Service, and Functions Service
Level / 3Credits / 44
This qualification has been reviewed. The last date to meet the requirements is 31 December 2017.
Transition Arrangements
This qualification has been reviewed and replaced by the New Zealand Certificate in Food and Beverage Service (Level 3) with strands in Cafe Services, Bar Services, Restaurant Services, Buffet Services, Functions Services, Barista, and Quick Service Restaurants Services [Ref: 2104]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2017 or transfer their results to the replacement qualification.
After 31 December 2015 all new trainees will be enrolled in programmes leading to the replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process / Version / Date / Last Date for AssessmentRegistration / 1 / May 2010 / December 2017
Republished / 1 / June 2013 / December 2017
Review / 2 / January 2015 / December 2017
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone0800 868 636
Website
National Certificate in Hospitality (Level3) with strands in Restaurant Service, and Functions Service
Level / 3Credits / 44
Purpose
This qualification is for people who are starting work or working in the restaurant sector, either in a seated restaurant or one that provides a buffet service, or in the functions sector. This sector of the industry covers establishments that provide alcoholic beverages as well as food. The knowledge and skills required by this sector are not usually shared by the cafe and bars and clubs sectors.
The compulsory section of the qualification covers the knowledge and skills related tofood safety, maintaining personal presentation and greeting customers and dealing with customer complaints.
The Restaurant Service strand covers the knowledge and skills related to both restaurant and buffet service. Candidates are required to choose the standard that suits their establishment from elective one. Elective two enables candidates to select the sales and service standard that fits with their role.
The Functions Service strand covers the knowledge and skills related to providing a buffet and functions service.
The balance section enables candidates to select standards from the Food and Beverage Service, Food Safety, Hospitality – Generic and Hospitality – Specific Skills domains that suit their job roles and type of establishment.
This certificate builds on the National Certificate in Hospitality (Entry Skills) [Ref: 1257],and may lead on from the National Certificate in Service Sector (Level 3) with strands in Beauty Services; Hospitality; Recreation, Sport, and Fitness; Retail and Tourism[Ref:1513]. It can lead to the National Certificate in Hospitality (Restaurant Service) (Level 4) [Ref: 1557] or the National Certificate in Hospitality (Operations Supervision) (Level 4) with strands in Food and Beverage Service; Gaming; Accommodation; and Front Office[Ref: 0882].
Replacement Information
This qualification, the National Certificate in Hospitality (Bars and Clubs) (Level 3) [Ref:1555], and the National Certificate in Hospitality (Cafes) (Level 3) [Ref: 1554] replaced the National Certificate in Hospitality (Food and Beverage Service) (Level 3) with strands in Food Service, Barista, Beverage Service, Bar Service, Wine Service, and Functions Service [Ref: 0556].
CreditRange
Compulsory / Restaurant Service StrandElective One / ElectiveTwo
Level 2 credits / 4 / - / -
Level 3 credits / 4 / 12-20 / 4-6
Minimum totals / 8 / 12-20 / 4-6
Functions Service Strand
/Balance
Level 3 credits / 24 / 10-20Minimum totals / 24 / 10-20
Requirements for Award of Qualification
Award of NQF QualificationsCredit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand Qualifications Authority (NZQA) Rules and Procedures publications available at http://www.nzqa.govt.nz/ncea/acrp/index.html.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (ID). Any version of a standard with the same ID may be used to meet qualification requirements that list the ID and/or that specify the past or current classification of the standard.
Summary of Requirements
A minimum of 44 credits
Of which a minimum of 40 credits at Level 3 or above
Compulsory standards
Balance – Balance
One of the following strands is required
Restaurant Service Strand
Functions Service Strand
Detailed Requirements
Compulsory
The following standards are required
Service Sector > Hospitality > Food Safety
ID / Title / Level / Credit20666 / Demonstrate a basic knowledge of contamination hazards and control methods used in a food business / 2 / 2
Service Sector > Hospitality > Hospitality - Generic
ID / Title / Level / Credit14462 / Maintain personal presentation and greet customers in the hospitality industry / 2 / 2
14464 / Deal with customer complaints in the hospitality industry / 3 / 4
Balance
The balance of credits to achieve
A minimum of 44 credits
Of which a minimum of 40 credits at Level 3 or above
May come from the following
Field / Subfield / DomainService Sector / Hospitality / Food and Beverage Service
Food Safety
Hospitality - Generic
Hospitality - Specific Skills
Restaurant Service Strand
Meet the requirements of all of the following sets
Elective One
Elective Two
Elective One
A minimum of 1 standard
Service Sector > Hospitality > Food and Beverage Service
ID / Title / Level / Credit26308 / Provide restaurant food and beverage service in a commercial hospitality environment / 3 / 20
26309 / Provide buffet and beverage service in a commercial hospitality environment / 3 / 12
Elective Two
A minimum of 1 standard
Service Sector > Hospitality > Hospitality - Generic
ID / Title / Level / Credit21853 / Provide hospitality sales and service opportunities to customers / 3 / 6
21854 / Demonstrate knowledge of maximising hospitality sales and service opportunities to customers / 3 / 4
Functions Service Strand
The following standards are required
Service Sector > Hospitality > Food and Beverage Service
ID / Title / Level / Credit14446 / Provide food and beverage service for functions in a commercial hospitality environment / 3 / 12
26309 / Provide buffet and beverage service in a commercial hospitality environment / 3 / 12
Transition Arrangements
This qualification, the National Certificate in Hospitality (Bars and Clubs) (Level 3) [Ref:1555], and the National Certificate in Hospitality (Cafes) (Level 3) [Ref: 1554] replaced the National Certificate in Hospitality (Food and Beverage Service) (Level 3) with strands in Food Service, Barista, Beverage Service, Bar Service, Wine Service, and Functions Service [Ref: 0556], which expires in December 2012.
There are significant differences in content and structure between the new and replaced qualifications.
Candidates enrolled in courses or training leading to one or more strands of the National Certificate in Hospitality (Food and Beverage Service) (Level 3) with strands in Food Service, Barista, Beverage Service, Bar Service, Wine Service, and Functions Service [Ref: 0556]have until December 2012 to complete the qualification.
Candidates who have only completed part of the replaced qualification as at December 2012 will need to transfer their existing achievements towards the most appropriate of the replacement qualifications.
This qualification contains standards that replace earlier standards. For the purposes of this qualification, people who have gained credit for the expiring standards are exempt from the requirement to gain credit for the replacement standards – see table below.
Credit for / Exempt from14422, 14435, 14437 / 26308
14439 / 26309
Any candidate who thinks they have been disadvantaged by these arrangements should, in the first instance, contact the Service Skills Institute (ServiceIQ) (contact details below).
Certification
The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and the accredited organisation.
Classification
This qualification is classified according to the NQF classification system and the NewZealand Standard Classification of Education (NZSCED) system as specified below.
DAS Classification / NZSCEDCode / Description / Code / Description
310 / Service Sector > Hospitality / 110103 / Food, Hospitality and Personal Services > Food and Hospitality > Food and Beverage Service
Quality Management Systems
Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body before they can register credits from assessment against standards. Accredited providers and Industry Training Organisations assessing against standards must engage with the moderation system that applies to those standards. Accreditation requirements and the moderation system are outlined in the associated Accreditation and Moderation Action Plan (AMAP) for each standard.
ServiceIQ
SSB Code 9068
MoE Code 7176 / New Zealand Qualifications Authority 2019