Industry Training Organisation: Industry Training Organisations (ITOs) are set up by industry but recognised by government. They coordinate training on behalf of those industries, define national skill standards and qualifications, broker training to meet the needs of employees in industry – linking individual workplace learning to national industry skill needs. ITOs work with other parties, including education and training providers, funders and government.
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212 Willis Street ,
Food, Hospitality and Personal Services
Food and Hospitality
Not supplied by Institute
Minimum Entry Requirements:
Not provided by Government. NZQA
Additional Entry Requirements:
Not provided by Government. NZQA
This qualification is intended for people with prior experience in hospitality and who wish to acquire the knowledge and skills to manage a business unit within a large enterprise. It is suitable for people who hold, or aspire to hold an operational manager's position in the kitchen, food and beverage, or rooms division areas.
The core compulsory section of this qualification covers the areas of developing and coordinating people, supervisory management, training and assessment, hospitality operations, and hospitality management. The strands enable candidates to select standards that reflect their specialist work areas and the core elective section enables candidates to select standards from business, computing, communication skills and hospitality areas that are required to complement their skill sets.
This qualification can lead on from the National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine Service, and Gueridon and Silver Service [Ref: 0915]; National Certificate in Hospitality (Hotel Reservations) (Level 4) [Ref: 1273]; National Certificate in Hospitality (Operations Supervision) (Level 4) with strands in Food and Beverage Service, Gaming, Accommodation, and Front Office [Ref: 0882]; National Certificate in Hospitality (Professional Cookery) (Level 4) with strands in Pasta and Rice, Patisserie, Larder, and Fish and Shellfish [Ref: 0554]; and the National Certificate in Hospitality (Functions Coordination) (Level 4) [Ref: 1339].
People currently working in general management positions in the hospitality industry and who wish to have their knowledge and skills recognised are advised to consider the attainment of the National Diploma in Hospitality (Business Management) (Level 5) (Ref: 0883].
Information in this section is provided by Tertiary Education Commission and s updated on a regular basis. If this information is incorrect, please contact TEC to update it. Information below only relates to Domestic Students.
Total Enrolments for National Diploma in Hospitality (Operational Management) for 2015: 0, 2016: 0, 2017: 0 and 2018: 0
Age Distribution by Year
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Gender Distribution by Year
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Enrolment Numbers by Year
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