Learnership

Food and Beverage

Services
Level 4 SAQA ID – 14113 120 Credits
Table of Contents

Qualification Information 03

Qualification Outcome 04

Responsibilities 07

Qualification Structure and Outcome 08

Notional Hours Matrix 12

Qualification Information
National Certificate: Accommodation Services

Level 4 SAQA ID – 14113 120 Cred-

Entry Requirements:

It is assumed that learners are competent in:

• Mathematics at NQF Level 3

• Communication at NQF Level 3

Objective:

This qualification is designed for people who are working or who are interested in the
food and beverage service industry, which forms part of the hospitality industry.

A working knowledge is obtained in how to provide and maintain table service -

inclusive of beverage preparation and service skills of wine, spirits, and liqueurs.
These aspects contribute to the competencies achieved surrounding the customer
experience; verbal and written communication and etiquette, maintaining customer
satisfaction and displaying cultural awareness. Learners will gain an insight into how
to form interpersonal working relationships with their teams as well as basic
supervisory skills.

The application of hygiene standards is explained in various areas; personal health

and hygiene, handling and storing of cleaning equipment, maintaining a safe and
secure work environment, and maintaining a cleaning and preventative maintenance
programme.

This qualification is applicable to all sectors, from small restaurants to large-scale

hotels. The qualification leads toward a F&B Management diploma and provides
avenues into Gaming, Travel and other Tourism industries.

Food and Beverage Services Learnership pg. 3

Qualification Outcome
On achieving this Qualification, the learner will be able to:

• Deal with customers

• Process incoming and outgoing telephone calls

• Display cultural awareness in dealing with customers and colleagues

• Communicate verbally

• Maintain effective working relationships with other members of staff

• Maintain health, hygiene and professional appearance

• Perform basic calculations

• Prepare written communications

• Handle and store cleaning equipment and materials

• Handle dispose of waste

• Clean and store glassware

• Clean and restock drinks machines and equipment

• Prepare and clear areas for table service

• Provide a table service

• Provide a table drink service

• Provide a carvery or buffet service

• Serve bottled wines

Food and Beverage Services Learnership pg. 4

Qualification Outcome
On achieving this Qualification, the learner will be able to:

• Prepare and serve wine

• Prepare and serve spirits and liqueurs

• Maintain table service

• Maintain drink service

• Supervise the running of a function

• Describe layout, services and facilities of the organisation

• Maintain a secure working environment

• Maintain a safe working environment

• Describe the sectors of Hospitality, travel and Tourism industries

• Conduct on-job coaching

• Operate a payment point and process payments

• Develop self within the job role

• Source information about self employment opportunities

• Handle and record refunds

Food and Beverage Services Learnership pg. 5

Qualification Outcome
On achieving this Qualification, the learner will be able to:

• Maintain customer satisfaction

• Maintain the receipt, storage and issue of goods

• Planning and deliver staff training and development in own area of responsibility

• Contribute to the identification of short term supply needs

• Maintain the cleaning programme for own area of responsibility

• Induct new staff to the workplace

• Plan, organise and monitor work in own area of responsibility

• Monitor and maintain health, safety and security

• Maintain a preventative maintenance programme

Food and Beverage Services Learnership pg. 6

Responsibilites
Edge Training will provide:

• Full project management of learnership

• Monthly progress reports, quarterly reports to the SETA and handling of SETA site visits and
the external verification visit at the end of the learnership

• Course material, pens, and workbooks

• Training, using a Qualified Facilitator

• Assessments and moderation

• Uploading of learners on learner registration database and learner achievements

• Certificates of completion and competence

• SETA certificate of competence

• Venue suitable for the number of delegates and required refreshments

• Email access for learners

• Workplace provision

Combined responsibilities of Edge Training and Client:

• Ensure successful completion of the learnerships

• Quarterly project steering committee meeting

Food and Beverage Services Learnership pg. 7

 Qualification Structure and Outlines
Skills Programme 1: Business Communication

US Type NLRD Unit Standard Type Level Credits

Fundamental 7789 Provide Customer Service 4 8

Fundamental 7822 Prepare Written Communications 4 3

Fundamental 7794 Communicate Verbally 3 8

Core 7836 Monitor Customer Satisfaction 4 3

Core 7793 Describe Layout, Services and Facilities of the Organisation 2 1

Core 7801 Describe the sectors of the Hospitality, Travel and Tourism Industries 2 2

Total Credits 25

Skills Programme 2: Professional Development

US Type NLRD Unit Standard Type Level Credits

Elective 243947 Develop Self Within the Job Role 4 4

Elective 243949 Source information About Self-Employment Opportunities 3 3

Elective 7815 Apply for a Job or Work Experience Placement 3 2

Elective 7813 Identify Work Opportunities 2 2

Total Credits 11

Food and Beverage Services Learnership pg. 8

 Qualification Structure and Outlines
Skills Programme 3: Business Operations

US Type NLRD Unit Standard Type Level Credits

Elective 243950 Maintain a Preventative Maintenance Programme 4 3

Elective 243959 Maintain the Cleaning Programme for Own Area of Responsibility 3 4

Elective 243946 Receive, Store and Issue Goods 4 4

Elective 243955 Identify Short-Term Supply Needs 4 3

Core 7820 Operate a Payment Point and Process Payments 3 3

Core 7829 Handle and Record Refunds 3 2

Core 7745 Provide a Carvery and Buffet Service 3 2

Total Credits 21

Skills Programme 4: Managing Resources

US Type NLRD Unit Standard Type Level Credits

Core 7866 Plan, Organise and Monitor Work in Own Area of Responsibility 5 3

Core 7818 Conduct On-the-Job Coaching 5 5

Core 7780 Supervise the Running of a Function 5 7

Core 7841 Plan Staff Training and Development in Own Area of Responsibility 4 6

7860 Introduce New Staff to the Workplace 3 1

Core

Total Credits 22

Food and Beverage Services Learnership pg. 9

 Qualification Structure and Outlines
Skills Programme 5: Table Services

US Type NLRD Unit Standard Type Level Credits

Core 7742 Provide a Table Service 3 2

Core 7740 Prepare and Clear Areas for Table Service 3 1

Elective 14577 Prepare and Clear Areas for Table Service 2 1

Core 7776 Maintain the Table Service 5 5

7744 Provide a Table Drink Service 3 4

Core

Total Credits 13

Skills Programme 6: Occupational Health, Safety and Security

US Type NLRD Unit Standard Type Level Credits

Core 7868 Monitor and Maintain Health, Safety and Security 5 4

Core 7796 Maintain a Secure Working Environment 3 1

Core 7799 Maintain a Safe Working Environment 2 2

Core 7612 Handle and Dispose of Waste 2 1

Core 7608 Handle and Store Cleaning Equipment and Materials 2 1

Elective 7854 Provide First Aid 4 4

Total Credits 13

Food and Beverage Services Learnership pg. 10

 Qualification Structure and Outlines
Skills Programme 7: Beverage Services

US Type NLRD Unit Standard Type Level Credits

Core 7738 Clean and Restock Drinks Machines and Equipment 2 1

Core 7735 Clean and Store Glassware 2 1

Core 7750 Serve Bottled Wine 3 3

Core 7773 Prepare And Serve Spirits and Liqueurs 4 5

Core 7778 Maintain the Drink Service 5 4

Core 7769 Recommend, Present and Serve Wines 5 6

Elective 7779 Supervise and Maintain Beverage Storage 5 6

Total Credits 26

Skills Programme 8: Office Practice

US Type NLRD Unit Standard Type Level Credits

Fundamental 7790 Process Incoming and Outgoing Telephone Calls 3 3

Fundamental 7812 Perform Basic Calculations 2 3

Fundamental 11235 Maintain Effective Working Relationships with Other Members of Staff 3 1

Fundamental 7791 Display Cultural Awareness in Dealing with Customers and Colleagues 4 4

7800 Maintain Health, Hygiene and a Professional Appearance 1 1

Fundamental

Total Credits 12

Food and Beverage Services Learnership pg. 11

 Notional Hours Matrix:
The roll out strategy below indicates the relationship between theory,
practical, workplace and FSA component:

TOTAL
Skills Credits Notional Contact Session Experiential Learning Notional
Programmes Hours 30% (Hours) 70%(Hours) Hours

1 25 250 75 175 250

2 11 110 33 77 110
3 21 210 63 147 210
4 22 220 66 154 220
5 13 130 39 91 130
6 13 130 39 91 130
7 26 260 78 182 260
8 12 120 36 84 120
TOTALS 143 1430 429 1001 1430

Get in Touch
087 135 5543 www.edgetraining.co.za [email protected]
We are a fully accredited training provider with BEE Level 1 certification and SSETA Accreditation #1135.
Our VAT number is 4640189041, and we are registered under the number 2017 / 349079 / 07.

Food and Beverage Services Learnership pg. 12