REST401 – Restaurant Operational Controls and Practices for Supervisors

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Module code
REST401
Module title
Restaurant Operational Controls and Practices for Supervisors
Prescription
To develop restaurant supervisors who have the skills and knowledge to monitor and maintain operational controls and the application of standard operating policies and procedures, including health and safety, food safety and security, to work roles in a hospitality establishment.
Programmes
  • RS1603
NZQA Level
Level 4
NZQA Credits
15
Delivery method
  • Web-Enhanced
Learning hours
Directed hours
90
Self directed hours
60
Total learning hours
150
Resources required
Learning Outcomes
1: Monitor and maintain standard operating policies and procedures in a hospitality
establishment.

2: Demonstrate an understanding of, monitor and maintain legislative compliance
requirements, including health and safety, food safety and security, in a hospitality
establishment.

3: Monitor and maintain appropriate standards of professional behaviour and practice in the
workplace.
Content
- New Zealand food safety legislation
- Knowledge of food control plans
- Hazard Analysis and Critical Control Point (HACCP); food safety and security practices
- Occupational Health and Safety (OSH) requirements
- Control methods and corrective measures to minimize potential hazards
- Standard operating procedures
- Cost control in restaurant operations
- Stock control in restaurant operations
- Employment legislation
- Sale and supply of alcohol act and its implications for licensed premises
- Host responsibility requirements as a duty manager of licensed premises
- Smoke free environments Act; Privacy Act; Human Rights Act; Fair trading Act; Holidays Act
- Professional behaviour and practice attributes: Reliability, time management, problem
solving, cultural understanding and diversity, staff management skills, communication skills,
teamwork, professional appearance and personal behaviour
Teaching and Learning Strategy
Practical - tutor -led demonstration and application in a practical context; includes team work, time management skills, peer and tutor feedback incorporating current industry standards and modelling of professional practice and behaviour.

Theory - includes face-to-face, web-supported lectures and tutorials; use of 'Moodle' and the internet for research; project-based learning.
Assessment Criteria
Assessment in this module is mixed mode. Students must gain a minimum mark of 50 in the achievement-based assessments and meet all the requirements of the competency-based assessments to be eligible for a final grade for this module. The final grade will be based on the marks from the achievement-based assessment tasks.
Learning and Teaching Resource
- A fully equipped and operational commercial training restaurant
- Online resources accessible in all classrooms, in the restaurant and off campus
- Workbooks

A list of recommended readings and resources, including links to relevant legislation, will be supplied by the tutor at commencement of the module. This will be updated annually or as required.