Hotel & Restaurant Management - Saskatchewan Polytechnic...COMP 179 Introduction to PowerPoint...

Hotel & Restaurant Management

PLAR Candidate Guide

Prior Learning Assessment and Recognition (PLAR)

Prior Learning Assessment and Recognition Hote l and Res taurant Management

Copyright

Saskatchewan Polytechnic No part of the work(s) contained herein may be reproduced or copied in any form or by any means – graphic, electronic, or mechanical, including photocopying, recording, taping of information and retrieval systems – without written consent of Saskatchewan Polytechnic.

The Hotel and Restaurant Management program is dedicated to removing barriers and broadening the access to programs at Saskatchewan Polytechnic. We believe that adults acquire knowledge and skills through life and work experience that may align with courses within our programs.

Developed by program November 2002

Revised December 2004 June 2005 December 2005 February 2007

May 2013 May 2017

Web ready – PLAR office December 2005 May 2013

Revised template by RPL program

July 2012 January 2015


Table of contents

Why consider a PLAR assessment? ...................................................................................... 5

What are the PLAR options? ................................................................................................ 5

Option A: Individual course challenge ............................................................................. 5

Fees: ...................................................................................................................... 5

Option B: Block assessment ........................................................................................... 5

How many courses can be challenged through PLAR? ........................................................... 5

Which courses are PLAR-ready? .......................................................................................... 6

Is PLAR available at any time of the year? ............................................................................ 8

Is it easier to challenge a course through PLAR or take the course? ....................................... 8

Methods of assessing prior learning ..................................................................................... 8

If I live out of town, do I have to travel to a main campus to do PLAR? .................................. 8

What if I have a disability & need equity accommodations? ................................................... 8

Are there other methods to gain Saskatchewan Polytechnic course credits for prior learning? ... 9

Contact us ........................................................................................................................ 10

The PLAR process ............................................................................................................. 11

How long will it take to prepare evidence for PLAR? ............................................................. 12

Steps to complete a self-audit ............................................................................................ 12

Self-audit guide(s) ............................................................................................................ 13

COM 101 – Written and Oral Communications ................................................................. 13

COMM 291 – Interpersonal Communication ..................................................................... 15

ECON 280 – Economics ................................................................................................. 16

FIN 281 – Financial Management ................................................................................... 17

FOOD 190 – Fundamentals of Restaurant Service ............................................................ 19

HADM 184 – Revenue & Operations Management ............................................................ 22

HADM 188 – Rooms Division Management ...................................................................... 25

MATH 281 – Applied Mathematics .................................................................................. 29

PERS 181 – Customer Service Skills ................................................................................ 30

PRAC 172 – Hotel Orientation Practicum ......................................................................... 32

PROJ 284 – Business Development ................................................................................. 33

Bar Management Block .................................................................................................. 36

Cost Control Block ........................................................................................................ 39

Fine Dining Block .......................................................................................................... 41

Food Preparation Block.................................................................................................. 44


Hospitality and Tourism Block ........................................................................................ 47

Management Block ....................................................................................................... 50

Management by Menu ................................................................................................... 54

Rooms Division Block .................................................................................................... 56

Sales and Marketing Block ............................................................................................. 59

Appendices ....................................................................................................................... 62

Appendix A: Employment validation letter: Template ..................................................... 63


Why consider a PLAR assessment?

PLAR refers to the combination of flexible ways of evaluating people’s lifelong learning, both formal and informal against a set of established standards. You can receive academic credit for your relevant lifelong learning. The Hotel and Restaurant Management program recognizes prior learning in a number of ways. We recognize:

Previous formal learning from an accredited training institution through transfer of credit.

Previous informal learning or experiential learning through a comprehensive prior learning and recognition process.

What are the PLAR options?

To be eligible for PLAR, an applicant must first register or already be registered as a Saskatchewan Polytechnic student. Option A: Individual course challenge

If you have current (within the last 5 years) successful experience in the Hospitality field, and have learned the skills and knowledge for one or more of the Hotel and Restaurant Management courses, you may apply to be assessed for each applicable course. Fees:

There will be a charge for each individual course or multi-course block assessment.

For a listing of the specific PLAR fees, check the PLAR database or call Saskatchewan Polytechnic and ask to speak to the PLAR advisor/counsellor assigned to the Hotel and Restaurant Management program at: 1-866-467-4278.

Option B: Block assessment

If you have current (within the last 5 years) successful experience in the Hospitality field, and have learned the skills and knowledge for a block of related and cumulative courses, then you may be assessed on blocks of courses. Successful completion of the block assessment will result in credit for all classes associated with that block.

How many courses can be challenged through PLAR in the Hotel and Restaurant

Management program?

We currently have PLAR available for single courses or blocks of courses in this program as indicated in the following chart. You may challenge as many of these courses or block assessments as you are able to prove prior skills and knowledge through assessment.

https://webprod.siast.sk.ca:8000/ceroneprod/szpkplar.P_PLARInformation


Which courses are PLAR-ready?

Hote l and Restaurant Management Program Prof i le

COURSE CODE

COURSE NAME PLAR Challenge(s) may be available

PLAR Challenge(s) not available

Click on hyperlinked course codes or block titles below to review self-audit checklists for these courses within this Candidate Guide. Press the Alt+left arrow keys to return to this page.

ACCT 191 Accounting X

*ASRT 180 Assertiveness Training transfer credit option

BLAW 283 Law in the Hospitality Sector X

*COM 101 Written and Oral Communications

*COMM 291 Interpersonal Communications

ECON 280 Economics

FIN 281 Financial Management

FOOD 190 Fundamentals of Restaurant Service

FOOD 192 Applied Restaurant Service

HADM 184 Revenue and Operations Management

*MATH 281 Applied Mathematics

PERS 181 Customer Service Skills

PLAN 281 Visual Media X

PRAC 172 Hotel Orientation Practicum

PRAC 276 Specialization Field Placement X

PROJ 284 Business Development

SANT 181 Food Safe Level 1 X

SANT 185 Food Safe Level 2 X

*SPSY 280 Introductory Psychology transfer credit option

Bar Management Block

BAR 280 Bar Management & Mixology

BAR 181 Introduction to Wine

Cost Control Block

FOOD 194 Purchasing

FOOD 281 Food and Beverage Cost Control

Fine Dining Block

PLAN 286 Dining Room Planning

FOOD 286 Advanced Restaurant Service


Food Preparation Block

FOOD 182 Cold Foods

FOOD 189 Basic Food Preparation

FOOD 291 Dining Room Production

SFTY 192 Kitchen Safety

COOK 197 Short Order Cooking

Hospitality and Tourism Block

TOUR 280 Hospitality and Tourism

HADM 187 Hospitality Career Development

Management Block

HR 280 Human Resource Management

MGMT 286 Organizational Behaviour for the Hospitality Industry

MGMT 184 Introduction to Management

Management by Menu

PLAN 183 Commercial Menu Planning

PLAN 282 Planning and Layout

Rooms Division Block

HADM 188 Rooms Division Management


Sales & Marketing Block

MKTG 282 Sales & Convention Management

MKTG 284 Hospitality Marketing

FOOD 282 Catering

FOOD 297 Catering 2

The following computer courses are offered in several programs. Clicking on a hyperlinked course code will take you to the Standardized Computer Courses PLAR Candidate Guide.

COMP 171 Introduction to Microsoft Word

COMP 174 Introduction to Microsoft Excel 1

COMP 175 Introduction to Microsoft Excel 2

COMP 179 Introduction to PowerPoint

*NOTE: The Hotel and Restaurant Management program includes courses marked with an asterisk (*)

above that are managed by the Department of Arts and Sciences. Please ask the program head for Hotel and Restaurant Management to refer you to the appropriate person to consult

regarding PLAR or transfer credit for these courses.

http://saskpolytech.ca/admissions/resources/documents/plar/Standardized-Computer-Courses-PLAR-Candidate-Guide.pdf






Is PLAR available at any time of the year?

PLAR challenges are currently being offered from October 1st to May 1st.

Is it easier to challenge a course through PLAR or take the course?

Neither is easier. By using PLAR you may reduce the repetition of studying information that you already know. The PLAR process allows you to demonstrate knowledge you already have. PLAR is not an easy way to certification, rather a “different” way to obtain certification. Your personal level of skill and experience will dictate which courses you choose to challenge. The self-audit section found later in this guide will help you decide if you have a good match of skill and knowledge for a specific course. Methods of assessing prior learning

Assessment methods measure an individual’s learning against course learning outcomes. The assessment methods listed below are the ones most commonly used, but other forms of flexible assessment may be considered. These assessments may include one or a combination of the following assessment tools:

product validation & assessment

challenge exam

standardized tests

performance evaluations (including skill demonstrations, role plays, clinical applications, case studies)

interviews and oral exams

equivalency (evaluations of learning from non-credit training providers)

evidence or personal documentation files (providing evidence of learning from life and work experiences and accomplishments)

All documents that are submitted to Saskatchewan Polytechnic may be returned to the student after the final results have been given and the grade appeal deadline of seven days has passed. A copy of transcripts and certificates may be included in your evidence file, but be prepared to show original documents at the PLAR audit meeting for validation. If I live out of town, do I have to travel to a main campus to do PLAR?

There will be times that you will need to meet with the program on campus. However, we will try to keep travel to a minimum.

What if I have a disability & need equity accommodations?

At Saskatchewan Polytechnic, we understand that sometimes services must be provided to students in a variety of ways to achieve the goals of fair representation. Therefore, the range of services provided for Education Equity students is as diverse as the needs of those students. We strive for equity (not uniformity) and provide varied services for students with differing


needs. If more information is required, please contact a Saskatchewan Polytechnic counsellor at a campus closest to you or refer to the Saskatchewan Polytechnic website: Saskatchewan Polytechnic – Accessibility Services Are there other methods to gain Saskatchewan Polytechnic course credits for prior learning?

Transfer Credit

Yes, Saskatchewan Polytechnic will grant credit for previous training that is similar in content, objectives, and evaluation standards to Saskatchewan Polytechnic training. Transfer of credit is different from the PLAR process. Transfer Credit guidelines may be found at: http://saskpolytech.ca/admissions/resources/transfer-credit.aspx It is the student’s responsibility to check with Registration Services for specific campus procedures on this policy. For specific information and guidelines regarding transfer of credit, contact a Saskatchewan Polytechnic educational counsellor.

Equivalency Credit

Equivalency credit refers to the application of credit you may have earned in a previously taken Saskatchewan Polytechnic course to your current Saskatchewan Polytechnic course. Apply at registration services for equivalency credit. This process should also be completed prior to your PLAR challenge. If these credits cannot be used for equivalency credit, you may use these accredited courses as part of your evidence for your PLAR challenge.

http://saskpolytech.ca/student-services/support/accessibility-services.aspx

http://saskpolytech.ca/student-services/support/accessibility-services.aspx

http://saskpolytech.ca/admissions/resources/transfer-credit.aspx

http://saskpolytech.ca/admissions/resources/transfer-credit.aspx

http://saskpolytech.ca/student-services/support/counselling-services.aspx


Contact us

If you have questions about the Hotel and Restaurant Management Diploma program, whether about applying to the program, taking courses by distance, or challenging courses through PLAR, please call the Saskatchewan Polytechnic Contact Centre 1-867-467-4278 and ask to speak to the Program Head for this program. If you are unsure about your career and educational goals, and would like to explore other Sask Polytech programs, please contact a career or program counsellor at a campus closest to you. Saskatchewan Polytechnic in Moose Jaw Counselling Services, Room 2.203 306-691-8311 or 306-691-8310 [email protected]

Saskatchewan Polytechnic in Prince Albert Counselling Services, Room F203 (Technical Centre) 306-765-1611 [email protected]

Saskatchewan Polytechnic in Regina Counselling Services, Room 228 306-775-7436 [email protected]

Saskatchewan Polytechnic in Saskatoon Counselling Services, Room 114 306-659-4050 [email protected]

mailto:[email protected]





Prior Learning Assessment and Recognition process

Consult with PLAR designated contact

Complete application to PLAR

Schedule PLAR audit meeting

Develop an action plan

Pay assessment fees

Prepare for prior learning assessment

Challenge facilitated by assessor

Challenge evaluated by assessor

Results submitted to Saskatchewan Polytechnic registration services

Candidate notified of results

call 1-866-467-4278 & speak with an education counsellor

identify goals

discuss process & forms

identify courses for challenge

meet with program head/faculty

review the self-audit

determine eligibility

obtain approval for PLAR

consult with program faculty responsible for each PLAR

confirm assessment methods & procedures

follow an action plan

review your skills & knowledge

collect, create & compile evidence

obtain validations

meet timelines

Successful: see academic

transcript

Not successful: letter sent

consult with program head

register for course

grade appeal process available

1

2

3

4

5

6

7

8

9

10


How long will it take to prepare evidence for PLAR?

Since the requirements are different for each course, and each candidate has different experiences, the amount of time it takes to prepare your evidence will vary.

Steps to complete a self-audit

1. Read through the levels of competence as listed below.

Mastery: I am able to demonstrate the learning outcome well enough to teach it to someone else.

Competent: I can work independently to apply the learning outcome.

Functional: I need some assistance in using the outcome.

Learning: I am developing skills and knowledge for this area.

None: I have no experience with the outcome.

Learning outcomes

For each learning outcome listed, please self-evaluate your competency levels and record in the

appropriate column for each self-audit.

2. Take a few minutes and read through the following self-audit for each course you are

interested in as a PLAR candidate. 3. Check your level of competence as you read through each of the learning outcomes for

each course. The information will help you in your decision to continue with your PLAR application.

4. In order to be successful in a PLAR assessment, your abilities must be at the competent or

mastery level for the majority of the learning outcomes. Some things to consider when determining your level of competence are:

How do I currently use this outcome?

What previous training have I had in this outcome: workshops, courses, on-the-job?

What personal development or volunteer experience do I have in this area?

Be prepared to explain the reason you chose this level if asked by an assessor.

5. Bring the completed self-audit to a consultation meeting with the program head or faculty

member in step 3 – PLAR process of the candidate process for prior learning assessment.


Self-audit guide(s)

COM 101 – Written and Oral Communications

You will receive instruction and practice in written and oral communication skills needed for the professional workplace. You will review the principles of effective writing, prepare oral presentations, and practice common forms of business communication. Communicating a professional image will be emphasized.

Credit unit(s): 2.0

Equivalent course(s): BCOM 120, COMM 292

COM 101 – Written and Oral Communications Mastery: I am able to demonstrate it well enough to teach it to someone else.

Competent: I can work independently to apply the outcome.



None: I have no experience with the outcome. Ma

ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Create business correspondence.

2. Use professional email practices.

3. Write business reports and proposals.

4. Deliver oral presentations.

PLAR consultant for this course

This course is delivered by the Department of Arts and Sciences in Saskatoon. To arrange a consultation regarding PLAR for this course, ask the Program Head of the Hotel and Restaurant Management program to refer you to the appropriate person. PLAR assessment methods

If your self-audit results above are positive, please contact the consultant. Please do not prepare for assessment until instructions are clarified at a consultation meeting, your PLAR application form is complete, and you have registered to PLAR this course. PLAR assessment for this course may include one or more of the following methods: 1. Evidence file: An evidence file with documentation of presentation skills is required to

assess COM 101. If a candidate is unable to meet these requirements, an appropriate combination of assessment methods will be used in addition to the evidence file. Current resume 1 business letter 1 email 1 incident report 1 short proposal or other short report Employment validation letter (Appendix A) Employer checklist to validate presentation skills

http://saskpolytech.ca/admissions/resources/documents/plar-application-form.pdf



2. Assignments and/or Examination (may be required)

An incident report, proposal and/or oral presentation may be assigned if the evidence file is incomplete

A further demonstration of grammar skills may be required in combination with the evidence file

1-hour grammar exam (Learning outcome #1 above). Resources

Please ask the PLAR consultant to recommend any useful resources to prepare for assessment, which may include the following items. Also, check for related resources from online and other sources. Purchasing resources for this course from the Saskatchewan Polytechnic Bookstore is optional. Saskatchewan Polytechnic COM 101 Written and Oral Communication manual (available at

Saskatchewan Polytechnic bookstores. Please request the Funeral Services or the Food and Nutrition Management/Hotel Restaurant Administration version of the manual, depending on which program is your target for PLAR credit.

http://saskpolytech.ca/student-services/academic/bookstores.aspx


COMM 291 – Interpersonal Communication You will develop employability skills through the study of interpersonal communications theory and applications in the workplace. Learning outcomes include the importance of self-awareness and self-esteem, perception problems, verbal and non-verbal messages, listening skills, creating positive communication climates, and resolving interpersonal conflict. Credit unit(s): 2.0

Equivalent course(s): BCOM 103, COMM 112, COMM 135, COMM 155, COMM 160, COMM 291CE, COMM 381, HUMR 182, HUMR 186, JOBS 190, NEPS 114, NURS 114, NURS 163

COMM 291 – Interpersonal Communication Mastery: I am able to demonstrate it well enough to teach it to someone else.





ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Describe interpersonal communication.

2. Describe how self-concept and perception affect communication.

3. Discuss verbal and nonverbal messages.

4. Discuss factors affecting communication climates.

5. Apply skills to improve communication.

PLAR consultant(s) for this course


If your results for the self-audit above are positive, contact the consultant for more information. Please do not prepare for assessment until instructions are clarified at a consultation meeting, your PLAR application form is complete, and you have registered to PLAR this course.

PLAR assessment for this course may include one or more of the following methods:

1. Evidence file: Learning outcomes 3 and 5—Employer validation letter and checklist of

workplace communication skills, and case study.

2. Challenge exam: Learning outcomes #1-4 above.

Resources

Please ask the PLAR consultant to recommend resources to prepare for assessment, which may include the following item. Also, check for related resources from online and other sources.

Adler, R., Rolls, J., and Proctor II, R. (2018). LOOK: Looking Out, Looking In (Third Canadian ed.). Toronto: Nelson.



ECON 280 – Economics

You will be introduced to Economic Theory. You will study introductory economic concepts, operations of a market (with an examination of demand and supply), and the role of government in a market economy related specifically to the hospitality industry, government in Canada, economic indicators, examination of money and the Canadian banking system. You will also be introduced to microeconomics with particular emphasis on types of competition related to the hospitality industry.

Credit unit(s): 2.0

ECON 280 – Economics

Mastery: I am able to demonstrate it well enough to teach it to someone else.





ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Explain the basic concepts of economic theory.

2. Describe the effects of supply and demand.

3. Explain the role of government in economics, the operation of supply and demand, and government operation in Canada.

4. Explain macroeconomic concepts such as unemployment and inflation.

5. Explain the role of money, banking, and exchange rates.

6. Describe the organization of an industrialized economy.

7. Apply the basic concepts in economic theory to the hospitality industry.

PLAR assessment methods

If you qualify for PLAR, you may be asked to demonstrate your learning in one or more of the following ways. Do not begin collecting evidence or preparing for an exam until you have been approved to PLAR this course and received detailed instructions and/or required forms.

1. Challenge exam – Multiple choice 50%, short answer 50%

Resources

Ask the PLAR consultant to recommend resources to prepare for assessment. Also, check for related resources from online and other sources.


FIN 281 – Financial Management

The course provides an introduction to analyzing and interpreting financial statements for management decision making. You will acquire financial management skills related to the successful management of a small business or department of a larger business. You will study financial statements and managerial accounting topics associated with product costing and budgeting. Upon successfully completing this course, you will be able to communicate with owners and/or managers, and others, about the financial aspects of business. You will also be able to make intelligent decisions based on accounting information.

Credit unit(s): 2.0

Prerequisite: ACCT 191

FIN 281 – Financial Management






ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Solve a comprehensive accounting problem.

2. Prepare basic financial statements.

3. Analyze financial statements.

4. Calculate basic financial ratios.

5. Calculate prices using the "bottom up" approach.

6. Determine the components of a mixed cost.

7. Perform cost volume profit calculations.

8. Prepare an operating budget.

9. Calculate working capital.

10. Prepare a cash budget.


If you qualify for PLAR, you may be asked to demonstrate your learning in one or more of the following ways. Do not begin collecting evidence or preparing for an exam until you have been approved to PLAR this course and received detailed instructions and/or required forms.

1. Evidence files, which may include employer validations. Ask the PLAR consultant for directions and forms if approved to PLAR this course.

2. Challenge exam – Multiple choice 50%, short answer 50%


Resources

Ask the PLAR consultant to recommend resources to prepare for assessment, which may include the following items. Also, check for related resources from online and other sources.

Professional Host. New York: The food service Editors of CBI. Van Nostrand Reinhold.

Professional Table Service. New York: John Wiley and Sons.

Food and Beverage Server. Ottawa: Canadian Tourism Human Resource Council.


FOOD 190 – Fundamentals of Restaurant Service

You will develop skills in the procedures used in the service of food and beverage. You will have the opportunity to practice customer relations skills as they apply to a restaurant setting.

Credit unit(s): 3.0







ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Describe the features of various food and beverage products.

Describe menu information and terminology

Describe preparation methods

Identify ingredients and condiments

Identify food categories

2. Describe different service styles and sequences.

Describe service rules and serving techniques

Identify service methods (French, Russian, English)

Describe table maintenance techniques

Identify steps of American Plate Service

3. Identify use of tableware, materials and equipment.

Identify flatware, china and glassware and their uses

Identify use of gueridon and rechaud

Discuss safety issues with tableside cooking

Describe Mise en Place

Perform tableside cooking

4. Practice various types of room set-ups.

Identify basic and extended table settings

Identify different napkin folds

Discuss various table presentations and room layouts

Identify techniques for decorating a table

5. Apply procedures for hot and cold beverages.

Identify procedures for preparing and serving hot and cold beverages

Identify procedures for service of hot and cold food








ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

Identify correct utensils and condiments for food and beverage

service

Identify pre-service duties

Identify the steps of American plate service

Identify table maintenance

Identify ways to assist guest with special needs

Identify clean up and closing duties

6. Identify room management techniques.

Identify advantages and disadvantages of reservation policies

Identify techniques for blocking reservations

Identify procedures for seating guests

Describe the purpose of POS system

Demonstrate how to operate POS system

Describe how to process cash, credit card and debit card payments

7. Perform table set-up.

Perform American plate service table setting based on different menus

8. Apply customer service skills.

Describe different points of customer service


If you qualify for PLAR, you may be asked to demonstrate your learning in one or more of the following ways. Be prepared to clarify expectations and directions during a consultation meeting with the program head. 1. Evidence file

The PLAR candidate will submit the following evidence to support meeting the courses learning outcomes 1-3. A personal resume detailing the relevant work history of the candidate Employer validation checklist (ask PLAR consultant for directions)

2. Challenge exam The candidate will successfully complete (50% or >) a challenge exam assessing learning outcomes 4-6. The candidate is allowed three hours to complete the exam.


Resources

Please ask the PLAR consultant to recommend any useful resources to prepare for assessment, which may include the following items. Also, check for related resources from online and other sources.

Professional Host. New York: The food service Editors of CBI. Van Nostrand Reinhold,

Professional Table Service. New York: John Wiley and Sons.

Food and Beverage Server. Ottawa: Canadian Tourism Human Resource Council.

Food Preparation Block PLAR assessor guide Hotel and Restaurant Management

HADM 184 – Revenue & Operations Management

You will learn to apply operational techniques in the hospitality industry. You will develop skills in room forecasting, rooms division budgeting, pro-forma and labour cost controls, night audit procedures, statistical reports and financial analysis.

Credit unit(s): 3.0







ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Examine the functions of a front office accounting system.

Identify the purpose of hospitality accounting

Discuss the changes in focus for hotels financially

Explain the organization of a hotel accounting department

Explain the purpose of a uniform system of accounts

2. Record transactions in a manual guest account system.

Define various front office accounting terminology

Identify the objectives of front office accounting

Identify the use of guest ledgers

Identify types of folios, vouchers and transfers used

Identify the basic front office accounting formula

Record transactions in a manual system

Perform guest check out in a manual system

3. Describe the functions of a night audit.

Identify the functions of a night audit

Identify the night audit process

Explain the various duties of the night audit

4. Calculate operational statistics.

Identify common occupancy statistics

Perform occupancy statistic calculations

Identify the purpose of calculating room availability

Perform room availability calculations








ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

Explain the purpose of forecasting

Identify the types of forecasts

Identify methods of adjusting forecasts

Prepare a bi-weekly room forecast

5. Identify the uses of Revenue Management in forecasting.

Discuss the importance of forecasting demand for the rooms division

Discuss the use of historical date, current data and future data when

creating a forecast

Discuss the correlation between demand forecasts and strategic

pricing

Discuss the competitive set analysis

Discuss the market share analysis

6. Describe Revenue Management process

Define Revenue Management

Explain the uses of Revenue management

Discuss the importance of Revenue Management

Examine the concept of price from the perspective of a seller and a buyer

Explain why RMs who consider only supply and demand or costs

when determining their prices will inevitably make poor pricing choices

Discuss the concept of strategic pricing A detailed examination of how

buyers utilize personal value formulas when considering a purchase

Discuss the roles of quality, service, and price in a buyer’s value

formula

Discuss the use of data analysis and personal insight when implementing strategic pricing

Explain differential pricing

Explain of the techniques RMs use to apply differential pricing

Discuss the legal and ethical aspects of revenue management

Identify the five steps of the RM process

Identify the tools RMs use to track historical, current and future demand and for their rooms inventory

Examine how demand forecasts affect decisions on pricing








ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

Explain the connection between Revenue Management and room’s

inventory management

Explain how RMs optimize revenue when applying inventory

management strategies

Identify how distribution channels affect revenue optimization

Identify how RMs manage electronic and non-electronic distribution

channels

Identify the primary financial measures of RM performance

Identify additional RM-related performance measures and their uses


PLAR assessment for this course may be under development. If your self-audit results are positive, contact the consultant for more information. Do not prepare for assessment until instructions are clarified at a consultation meeting, your PLAR application form is complete, and you have registered to PLAR this course. Resources

If you qualify to PLAR this course, ask the consultant to recommend any useful learning materials to review prior to assessment. Check for related resources from online and other sources. Purchasing resources for this course from the Sask Polytech Bookstore is optional.

http://saskpolytech.ca/admissions/resources/prior-learning-and-recognition.aspx



HADM 188 – Rooms Division Management

You will study the application of management concepts relating to a hotel’s Rooms Division including: an overview of the front desk and housekeeping departments, the guest cycle, guest services, security issues and procedures, effective inventory management as well as the environmental concerns relating to the Rooms Division. You will train on current industry software (Opera Property Management System) to perform actual operations.

Credit unit(s): 4.0







ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Identify the components of the lodging industry and hotel organizations.

Identify the five special characteristics of the hospitality industry

Explain how the hospitality industry can be categorized, and classify hotels in terms of their size and target markets

Classify hotels in terms of their levels of service, and ownership and

affiliation

Describe characteristics of business, pleasure/leisure, group, and international travelers

Identify factors that influence travelers’ buying decisions

2. Describe the Guest Cycle and Relating Rooms Division Functions.

Describe how hotels are organized and explain how functional areas

within hotels are classified

Identify the functions performed by other divisions and departments within a full-service hotel

Describe the organization of Rooms Division

Identify the role of the Rooms Division Manager, Front Office Manager

and Housekeeping Manager

Summarize Rooms Division operations during the four stages of the

guest cycle

Define the terminology used in the rooms division

3. Apply Rooms Division management techniques to plan and evaluate operations.

Describe the management process in terms of the functions front

office managers perform to achieve organizational objectives

Identify room rate categories and explain how managers establish room rates

Discuss issues involved with forecasting room availability and apply

the ratios and formulas managers use

Explain how managers forecast rooms revenue and estimate expenses

when budgeting for operations








ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

Perform Occupancy, Average Daily Rate, RevPAR calculations

4. Describe the important issues in developing and managing security in the lodging industry.

Explain important issues in developing and managing a security

program

Describe the role that managers play in a property’s security program

Explain the importance of setting up a security program, including security staffing and having a liaison with local law enforcement

Identify the elements of security training that are critical to an

effective security program

List and describe the legal concepts and societal concerns related to security issues

5. Use hotel software to process guest transactions through the guest cycle.

Identify the front office computer system functions throughout the

guest cycle by completing the following modules on the OPERA property management Training system:

10 Introduction

20 Profile Management 25 Advanced Profile Management

30 Basic Reservations

40 Updating Reservations 50 Advanced Reservations

60 Front Desk Arrivals 65 Advanced Front Desk

70 Basic Cashiering 80 Guest Departures

6. Describe procedures for effective planning and inventory management.

Describe the types of inventories maintained by the housekeeping

department

Explain why adequate par levels are critical to effective inventory management

Identify factors to consider when establishing par levels for linen

Identify housekeeping’s responsibilities in relation to guest loan items

Describe inventory control procedures for machines and equipment

Explain how par levels are determined for cleaning supplies

Explain how par levels are determined for guest supplies








ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

7. Describe the environmental concerns that relate to housekeeping operations.

Describe an environmental control program for hospitality operations

Describe procedures that can be implemented to conserve water

Describe procedures that can be implemented to conserve energy

Describe procedures for recycling for hospitality operations

Identify environmentally friendly cleaning methods

8. Describe the steps involved properly in cleaning and inspecting guest rooms.

Explain procedures room attendants typically follow when reporting to

work and preparing to clean guestrooms

Explain how guestroom cleaning assignments are made and how the

order in which to clean assigned rooms is determined

Explain the function of a guestroom inspection program

Describe the procedures typically followed by room attendants when cleaning guestrooms

Distinguish between guestroom cleaning and deep cleaning functions

Identify the typical procedures room attendants follow when providing

turndown service for guests

Identify housekeeping’s responsibilities for cleaning front of the house

areas of the hotel

Identify housekeeping’s responsibilities for cleaning swimming pool areas and exercise rooms

Describe typical responsibilities for cleaning food and beverage areas

Describe housekeeping’s responsibilities for cleaning administrative

offices, employee areas and housekeeping department areas


If you qualify for PLAR, you may be asked to demonstrate your learning in one or more of the following ways. Be prepared to discuss the expectations during a consultation meeting. 1. Evidence file

The PLAR candidate will submit the following evidence to support meeting the courses learning outcomes 2, 4: A personal resume detailing the relevant work history of the candidate An employer validation letter Work scheduling activity


2. Challenge exam The candidate will successfully complete (50% or >) a challenge exam assessing learning outcomes 1, 3-4. The candidate is allowed three hours to complete the exam.

Resources

Please ask the PLAR consultant to recommend any useful resources to prepare for assessment, which may include the following item. Also, check for related resources from online and other sources.

Nitschke, Frye. Managing Housekeeping Operations.


MATH 281 – Applied Mathematics

You will learn the basic mathematical skills needed to function effectively in the hospitality industry. You will apply these concepts to food quantity and cost calculations, and recipe yield conversions. Credit unit(s): 1.0

Equivalent course(s): MATH 121

MATH 281 – Applied Mathematics






ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Use basic mathematics to solve industry related problems.

2. Use basic algebra to solve industry related problems.

3. Convert units of measurement in the metric and imperial measurement systems.

4. Perform calculations involving finance based problems.

5. Perform calculations involving culinary based problems.

PLAR consultant for this course


PLAR assessment for this course may be under development. If your self-audit results are positive, contact the consultant for more information. Do not prepare for assessment until instructions are clarified at a consultation meeting, your PLAR application form is complete, and you have registered to PLAR this course. Resources

If you qualify to PLAR this course, ask the consultant to recommend any useful learning materials to review prior to assessment. Check for related resources from online and other sources. Purchasing resources for this course from the Sask Polytech Bookstore is optional.

http://saskpolytech.ca/admissions/resources/prior-learning-and-recognition.aspx



PERS 181 – Customer Service Skills

You will develop your skills in providing customer service. Credit unit(s): 2.0

PERS 181- Customer Service Skills






ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Identify the importance of customer service and its impact on the organization.

Explain the importance of quality customer service

Identify causes of poor customer service delivery

Identify customer expectations that exceed the capacity of the

customer service delivery system

Discuss the ration for public relations programs

2. Identify the importance of your attitudes, skills, expertise and self-presentation.

List the benefits of a positive attitude

Identify reasons for pursing personal and professional development

Discuss the importance of maintaining a professional appearance

Explain what it means to be a professional

3. Identify the different needs of customers.

Discuss customer needs

Explain how to assist guests with special needs

Identify the non-verbal clues used to identify customers personal needs

4. Discuss how to handle customer complaints.

Identify the eight steps in handling customer complains

Discuss the importance of handling customer complaints properly

Identify “extra mile” services you can offer your customers

5. Demonstrate communication skills required to understand and assist customers.

Identify six key communication skills for customer service

Identify the guidelines required for efficient telephone handling




The PLAR candidate will submit the following evidence to support meeting the requirements of the learning outcomes: Employer validation checklist (validated by employer) A personal resume detailing the relevant work history of the candidate Service Best certificate

2. Structured interview The candidate should be prepared to discuss a summary of their relevant employment as well as answer questions pertaining to the learning outcomes.

Resources

Please ask the PLAR consultant to recommend any useful resources to prepare for assessment. Also, check for related resources from online and other sources.


PRAC 172 – Hotel Orientation Practicum

You will participate in a two-week practicum where you will learn about the hotel rooms division. You will spend time at the front desk and in housekeeping.

Credit unit(s): 4.0

Equivalent Course(s): WORK 183 Prerequisite(s): HADM 188







ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Identify components of front office and housekeeping at the placement site.

2. Observe room division procedures.

3. Follow placement site policies and procedures.

4. Demonstrate interest and initiative.

5. Demonstrate responsibility and work ethic.

6. Communicate clearly with appropriate language.

7. Demonstrate effective teamwork skills.


If you qualify for PLAR, you may be asked to demonstrate your learning in one or more of the following ways. Be prepared to discuss the expectations during a consultation meeting.

1. Evidence file The PLAR candidate will submit the following evidence to support meeting the requirements of the learning outcomes: Employer validation checklist (validated by employer) A personal resume detailing the relevant work history of the candidate Housekeeping report prepared by the candidate if available Written detail of any workplace training and/or workshops

2. Structured interview

The candidate should be prepared to discuss a summary of their relevant employment pertaining to the learning outcomes.

Resources



PROJ 284 – Business Development

You will work in a group to develop a new business. You will develop your entrepreneurial, team building, communication, problem solving, delegation and human relation skills.

Credit unit(s): 3.0







ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Create a hospitality business concept designed to attract a specific customer group(s).

Identify the market segments that you will be targeting to your business

Explain the importance of a clear cut concept

Identify the concept of your establishment

2. Complete a market analysis.

Complete a market analysis

Identify the components of a competitor analysis

Identify three primary competitors

Complete a primary competitor analysis for each of the three primary

competitors

Identify the criteria for effective segmentation

Define your concept against the effective segmentation criteria to

determine viability of segmentations chosen

3. Select the location for the hospitality operation.

Identify site location criteria

Identify criteria which would eliminate a site

Develop a location check list for your chosen concept

4. Develop an advertising and promotional mix schedule.

Establish the promotional budget for your concept

Explain how you will advertise your restaurant

Create a monthly plan and schedule for the selected media mix

Identify which kinds of promotions would be most effective for your

concept

Develop a promotion for your concept (grand opening, holiday, etc.)

5. Develop the required menus.








ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

Identify the considerations in menu planning

Identify how the items are selected for a restaurant concept

Create the appropriate menus complementing the décor, ambiance a

target market of the selected operation

Identify the equipment required to produce the menu content

6. Develop a human resource plan.

Develop an organization chart for the concept

Develop job descriptions for key OBH and FOH positions

Develop a performances schedule for worst, best, and projected

forecasts

7. Create a detailed layout of the facility, including equipment specifications.

Determine space allocation for food service facilities

Determine the flow patterns for kitchen, bar and restaurant

Utilizing menu equipment requirements place equipment appropriately

Create a floor plan, detailing front and back of house details

8. Prepare a projected annual, multi-step income statement and opening classified balance sheet.

Prepare a detailed revenue forecast

Estimate expenses based on industry standards, menu costing,

information provided and primary research

Calculate individual assets, liabilities and owners’ equity based on industry standards. Info provided and primary research

9. Prepare a written business plan.

Prepare a power point presentation of key components of business

plan

Deliver presentation and respond to questions concerning the concept

and operation

Submit written documentation in support of or all presentations

10. Deliver an oral presentation of the business plan.




The PLAR candidate will submit the following evidence to support meeting of learning outcomes: A personal resume detailing the relevant work history of the candidate

2a) Business plan

The PLAR candidate will present their business plan to the assessor(s) to support learning outcomes 1 - 10.

2b) Presentation

The candidate will prepare a power point presentation of key components of the business plan and will be required to answer questions concerning the concept and operation of the business to support learning outcome 9.

Resources



BAR 181/BAR280 – Bar Management Block

This assessment will focus on the skills needed to produce and service quality alcoholic and non- alcoholic beverages in a responsible manner. It will examine the origins of wine and principles of production. Credit unit(s): 4.0

BAR 181/BAR280 Bar Management Block






ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Identify the various categories of liquor products.

Describe the process of fermentation

Describe the process of distillation

Describe styles of beer

Describe distilled beverages

Describe major wine classifications

Identify the major types of wines

Identify major categories of liqueurs

2. Prepare cocktail bar for service.

Identify bar equipment

Identify glassware

Prepare mix and garnishes

Establish opening and closing procedures

3. Perform beverage service.

Demonstrate pouring and mixing methods

Provide wine service

Provide beverage service

4. Follow safety and sanitation guidelines for bar service.

Follow guidelines for bar cleaning

Follow guidelines for storing food and beverage products

Clean bar tools, utensils and containers

Follow guidelines for cleaning glassware


BAR 181/BAR280 Bar Management Block






ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

Perform glass wine clearing

5. Perform inventory control procedures.

Identify reasons for inventory control

Identify inventory control procedures

Implement inventory control procedures

6. Explain responsible service of alcohol procedures.

Identify factors affecting intoxication levels of guests

Identify signs of intoxication

Identify intervention strategies

7. Describe wine service procedures.

Discuss guidelines for matching categories of wine to meal service

Identify guidelines for serving temperatures of wine

Identify the procedures for storing wine

Describe the procedures for opening and serving wine

Describe the process of decanting wine

Identify the process for serving subsequent bottles of wine

Describe selling and merchandising techniques for wine sales

8. Describe the characteristics of the major wines from old and new world regions.

Describe French, German, Italian, Spanish, Australian, New Zealand, South African, Canadian, United States, Chilean, Argentina wine

characteristics

Identify industry and government regulations that influence the quality of new and old world wines




The PLAR candidate will submit the following evidence to support meeting the courses learning outcomes 1-8:

Bartender certification through Emerit Canada or food and beverage server certification through Emerit Canada

Wine server certification through Emerit Canada

Serve It Right certificate

2. Challenge exam

If candidate does not possess the wine server certification they will successfully complete (50% or >) challenge exam (A) assessing learning outcomes 7 & 8. The candidate is allowed two hours to complete the exam

If the candidate does not have the bartender or food and beverage server certification they will successfully complete (50% or >) challenge exam (B) assessing learning outcomes 1-6. The candidate is allowed two hours to complete the exam.

If the candidate does not have bartender, food & beverage server or wine server certification then they will successfully complete (50% or >) challenge exams (A) & (B) assessing learning outcomes 1-8. The candidate is allowed four hours to complete the exams.

Resources



FOOD 194/FOOD 281 – Cost Control Block

For business to survive, it is necessary for them to control their costs, maximize their revenues and earn a profit. This assessment will focus on the necessity of establishing and enforcing control systems, performing control procedures and compiling statistical information on a day-to-day basis. Credit unit(s): 4.0







ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Describe basic purchasing management principles.

Describe the purchasing process in a hospitality operation

Discuss value analysis

Discuss the make or buy decision and outsourcing

Determine the amount to purchase

Define and explain the importance of sales history, forecasting and popularity index

Determine supplier selection criteria

Discuss what criteria are used to determine the best price

Explain the use of a purchase order

2. Explain the need for and the application of specifications.

Examine standard purchase specifications

Explain the difference between a purchase specification and a product specification

3. Describe common inventory control systems, receiving practices, storage and issuing of supplies.

Describe invoice receiving and other receiving methods

Explain the objective of storage

Discuss inventory control

4. Perform trade calculations.

Perform calculations and costing in trade related applications

5. Define standard costs.

Describe standard costs








ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

Explain measuring the effectiveness of standard costs

6. Identify four methods for determining standard portion costs.

Calculate standard portion cost using a formula

Develop a recipe detail and cost card

Discuss Butcher Test calculation

Discuss cooking loss test card

7. Prepare a food cost percentage report.

Identify adjustments that increase or decrease the food cost

Discuss adjustments for employee meals

Prepare cost percentage report

8. Explain the importance of revenue control.



The PLAR candidate will submit the following evidence to support meeting the courses learning outcomes:

A personal resume detailing the relevant work history of the candidate

An employer validation letter


Resources



PLAN 286/FOOD 286 – Fine Dining Block

Operating a fine dining restaurant requires planning, organizing and a high level of service skill. Some considerations in designing a fine dining restaurant include: equipment and facilities available; labour skill available; profit and financial considerations; psychology; taste; appearance variety; guest expectations and marketing mix. This balancing act distinguishes successful operations from those that fail. Credit unit(s): 7.0

Prerequisite(s): FOOD 190, FOOD 192, FOOD 194, FOOD 281







ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Demonstrate a knowledge of Front of the House operations.

Understand process for receiving supplies for dining room and bar

Understand process for setting up the dining room

Analyze the operation of the front of the house

Understand cash out procedures

2. Demonstrate a knowledge of Back of the House operations.

Understand the process for receiving supplies for kitchen

Demonstrate knowledge of production and timing in each area

3. Analyze the product.

Review the daily report

Identify trends and potential problems

Calculate menu contribution margin

Select targeted menu items

Design a strategy to provide targeted items

4. Prepare a production schedule.

Review reservations and sales analysis

Project quantity of menu items to be produced

5. Develop a dining room and bar menu.

Identify the food categories for a fine dining menu

Discuss the influence of the kitchen facility as it controls or minimizes

the menu options








ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

Design lay-out of menus for bar and dining room

Develop descriptions for menu items

6. Analyze an operating budget.

Calculate forecasted sales revenues

Develop expected expenses for materials and supplies

7. Develop a menu engineering worksheet.

Discuss purpose of a menu engineering worksheet

8. Establish expense and inventory control techniques.

Discuss expense and inventory controls for supplies

Discuss cash-out procedures

9. Input menu and prices into the POS system.

Discuss advantages of a POS system

Discuss modifiers and there use

Demonstrate creating a menu template for all Wine and Dine menus

Print sales and revenue reports

Perform testing system

10. Demonstrate a professional attitude.

Demonstrate ability to perform as team member

Exhibit professional appearance and attitude

Demonstrate customer service skills

Assist guests with special needs

Resolve guest concerns or complaints

11. Demonstrate fine dining service styles and techniques.

Perform table maintenance for multi-course dining

Demonstrate food menu knowledge

Demonstrate up selling techniques

Demonstrate responsible alcohol service








ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

Serve alcoholic beverages and specialty coffees

Perform service duties

Use appropriate serving equipment and tableware for a variety of

dinner services

Perform pre-service duties

Perform closing duties



The PLAR candidate will submit the following evidence to support meeting the courses learning outcomes 5, 10, 11:

A personal resume detailing the relevant work history of the candidate

An employer validation checklist

Signed letter of validation on company letterhead

Two menus produced by the candidate to be discussed in the interview:

o Dinner menu o Bar menu


The candidate should be prepared to discuss a summary of their relevant employment as well as answer questions pertaining to the learning outcomes 1-4, 6-9.

Resources


Dittmer/Griffin. Principles of Food, Beverage and Labor Cost Controls 6th Edition.

Gisslen, Wayne. Professional Cooking 5th Edition.


FOOD 182/FOOD 189/FOOD 291/COOK 197/SFTY 192 – Food Preparation Block

You will prepare a variety of foods using the tools, equipment and techniques common to professional kitchens, demonstrating an understanding of basic culinary terms and cooking principles used on a daily basis. This will include a recognition and appreciation of the quality standards used to evaluate raw food products. Credit unit(s): 15.0

Prerequisite(s): SANT 181

FOOD 182/FOOD 189/FOOD 291/COOK 197/SFTY 192

Food Preparation Block Mastery: I am able to demonstrate it well enough to teach it to someone else.





ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Identify procedures to ensure quality and consistent food items.

Describe the characteristics of cold kitchen work

Define the three stages in the work flow pattern

Revise portion sizes and convert recipe yields

Demonstrate the ability to use weight and measures

Identify equipment and hand tools used in the cold foods kitchen

Apply the theory of work methods in cold food production

Explain the vital role of correct food handling and storage techniques in

cold foods production

2. Participate in the preparation, set up and service of cold foods.

Follow established dress and work codes

Describe the storage, handling, cleaning, preparing of fruits

Describe the structure, arrangement and production of various salads

Prepare hot and cold sandwiches

Prepare cold foods in quantity to meet production and service demands

3. Follow the procedures to minimize waste and control costs.

Organize work station at the end of service

Prepare leftovers for storage

Plan for use of leftovers

4. Prepare appetizers, soups, salads and entrees according to menu specifications.

Prepare area for service








ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

Prepare items according to menu specifications

5. Demonstrate portion and quality control.

Demonstrate the use of a portion scale

Ensure all menu items are properly prepared and ready for service

Ensure all recipes are followed carefully

6. Display organization and time management skills appropriate to a short order environment.

Ensure all areas are set and ready for service on time

Communicate effectively with front staff to ensure all items are

prepared on time

Complete all tasks on the prep lists as required

7. Explain the key elements of WHMIS.

Identify the purpose and components of WHMIS

Explain the WHMIS hazard symbols

Describe the WHMIS labels

Explain the information on Material Safety Data Sheets (MSDS)

Describe supplier, employer and employee rights and responsibilities under WHMIS legislation

8. Describe the procedures for preventing accidents, injuries and fires.

Define the term accident and incident

Explain why accident prevention is a concern to both employees and management

Describe how to prevent common accidents in the workplace

Describe ways of preventing falls/slips, burns, cuts, machine injuries

and strains from lifting

Describe ways of preventing and extinguishing fires

9. Describe the procedures for reporting accidents, injuries and fires.

Discuss the importance of providing to new employees, safety

training that emphasizes identified pertinent key topic areas








ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

Describe the Job Instruction Training (JIT) method for job training

Identify the requirement, as well as the procedures for reporting

hazardous conditions and acids

10. Follow safety and sanitation practices.

Ensure sanitation is maintained in all areas at all times

Ensure meats are kept in their own containers to avoid cross contamination

Ensure floors are keep clean and dry to avoid accidents (use wet floor

signs)

Ensure all areas are kept free of clutter to promote safety

Demonstrate proper knife skills

Ensure proper storage of knives when not in use


If you qualify for PLAR, you may be asked to demonstrate your learning in one or more of the following ways. Be prepared to discuss the expectations during a consultation meeting. 1. Evidence file: The candidate must submit all of the following documentation as evidence of

learning outcomes 1-7, 10:m Current resume Employer validation checklist Valid and up to date: Food Safe Level One certificate and WHMIS certificate

2. Kitchen safety exam: The candidate will successfully complete (50% or >) the Kitchen Safety exam assessing learning outcomes 8 & 9.

Resources


Saskatchewan Occupational Health and Safety Act

Kitchen Safety Manual – SFTY 192 Kelsey Campus Bookstore

Management Block MGMT 184/MGMT 284/HR 280 PLAR assessor guide Hotel and Restaurant Management

HADM 187/TOUR 280 – Hospitality and Tourism Block

The area of hospitality and tourism is huge. It offers an unlimited number of career and business opportunities. This assessment block will examine the growth and challenges of the hospitality industry as well as emerging trends and career opportunities within the industry Credit unit(s): 5.0

HADM 187/TOUR 280 Hospitality and Tourism Block Mastery:

I am able to demonstrate it well enough to teach it to someone else.





ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Explain tourism growth and its importance to the economy.

Identify the tourism industry sectors

Identify Canada’s tourism products

Explain the impact of the growth of tourism

Identify the benefits of tourism

2. Identify travel motivators.

Explain physical, cultural and interpersonal motivators

Explain status & prestige motivators

Identify various barriers to travel

Explain tourism as a product and service

3. Explain the operation and management of the transportation sector.

Describe the Canadian air transportation system

Explain the challenges facing airports and the airline industry

Identify other areas of the transportation sector (bus, rental car)

4. Explain the operation and management of the cruise industry.

Identify the various types of cruises

Identify the main cruise elements

Identify some public relations problems with cruising

5. Explain the operation and management of entertainment venues.

Identify the key types of attractions

Explain the size and scope of the gaming industry

Define the casino entertainment industry


HADM 187/TOUR 280 Hospitality and Tourism Block Mastery:

I am able to demonstrate it well enough to teach it to someone else.





ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

Explain the casino structure

Explain the components of security and surveillance

Explain casino marketing

6. Discuss the major classifications of food service.

Identify the characteristics of the following food services:

o full service restaurant

o quick service restaurant

o ethnic food service

o commercial food service

o non-commercial food service

o airline food service

o military food service

o school food service

7. Develop a personal career action plan.

Identify the personal employability skills required to be successful

Complete personal inventory of skills and abilities

Develop a personal action plan

8. Prepare a resume and cover letter.

9. Develop a professional image.

Demonstrate understanding of business etiquette

Demonstrate a proper handshake

Understand dressing for success

Demonstrate components of dressing for success

Management Block MGMT 184/MGMT 284/HR 280 PLAR assessor guide Hotel and Restaurant Management



The candidate will submit the following evidence to support meeting the courses learning outcomes 7 & 8. A personal resume Cover letter Career action plan

2. Challenge exam The candidate will successfully complete (50% or >) a challenge exam assessing learning outcomes 1-6. The candidate is allowed two hours to complete the exam.

Resources


Nickerson/Kerr. Snapshot: an Introduction to Tourism, 2nd Ed.

Starr, Nona. Viewpoint: an Introduction to Travel, Tourism and Hospitality, 3rd Ed.


MGMT 184/MGMT 286/HR 280 – Management Block

This assessment includes supervisory and human resource management. This covers areas including leadership, motivation, decision making, planning, recruitment, selection and orientation, training, development, performance appraisals, compensation and discipline. Credit unit(s): 10.0







ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Apply the role and responsibilities of a supervisor.

Explain the impact of perception, personality & emotions on a

supervisor and their employees

Explain the impact of workplace diversity on values & attitudes

Define “conflict”

Identify the various causes of conflict

Describe the steps in analysing and resolving conflict

2. Develop applications regarding concepts of power, politics and ethics in business.

Explain the concept of management power and how to get it

3. Develop your management and leadership style.

Identify and explain the various leadership styles

Explain the characteristics and processes of group dynamics

4. Develop your skills for effective delegation.

Identify the benefits and obstacles of delegation

Identify the signs of delegating too little

Determine who to delegate to

5. Define change.

Explain how to overcome employee resistance to change

Identify the stages of managing change

Explain the various types of resistant employees

6. Describe the responsibilities of human resource management.

Identify the challenges facing business in terms of human resources








ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

Explain the environmental influences on HRM

Explain the role of the HR manager

Identify the basic HRM functions

7. Explain the legislated requirements of human resource management.

Identify protection provided by Canadian Human Rights Act

Explain the costs of discrimination and harassment in the workplace

Identify the provisions of Labor Standards

Explain the purpose of Occupational Health & Safety(OHS) and Identify the rights under OHS

Explain the purpose of Workman’s Compensation

8. Demonstrate recruitment and selection.

Describe and develop the components of a job description

Identify potential sources for recruiting employees

9. Demonstrate orientation and training.

Identify the benefits of orientation to employees, supervisor and the

organization

Describe the components to be covered in an orientation program

10. Demonstrate appraising and coaching.

Explain the purpose of performance appraisals

Describe the performance appraisal process

Identify the characteristics of effective appraisals

Explain the benefits of an appraisal system

11. Demonstrate discipline and termination.

Identify the difference between positive and negative discipline

Identify the steps for effective discipline

Discuss the concept of “just cause” and “wrongful dismissal”

Explain the various ways to dismiss an employee

12. Identify the components of compensation management.








ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

Define “compensation”

Explain the difference between direct and indirect compensation

Describe the various forms of compensation

Explain the consequences of pay dissatisfaction

Explain the impact of effective compensation

13. Explain the value of benefits.

Explain the term “Fringe Benefits” and Cafeteria Benefits

Identify voluntary employee benefits

Explain some indirect compensation benefits

Discuss how managers can structure their environment to provide motivation

14. Identify the components of the union-management framework.

Explain the relationship between management, unions and

government

Cite the reasons employees join or don’t join a union

Explain the environmental factors that may lead to unionization

Explain some behaviors that may suggest union activity

Explain the various stages of collective bargaining



The PLAR candidate will submit the following evidence to support meeting the learning outcomes: A personal resume detailing the relevant work history of the candidate Employer validation letter Any relevant work sample documents


The candidate should be prepared to discuss a summary of their relevant employment as well as answer questions pertaining to the learning outcomes 1-14.


Resources


Langton, Robbins & Judge. Organizational Behaviour: Concepts, Controversies, Applications, 5th Canadian Edition.

Dressler, G., Munro, C. & Cole, N. Management of Human Resources In-Class Edition, 3rd Canadian Edition. (2011). Toronto, Canada: Pearson Canada.

Robbins, Coulter, Langton. Fundamentals of Management, 6th Canadian Edition.


PLAN 183/PLAN 282 Management by Menu

Menu planning has considerable impact on the controls and design of a restaurant. Some considerations in designing a menu include: equipment and facility available, labour skill available, profit and financial consideration, nutrition, psychology, taste, appearance, guest expectations and marketing mix. This balancing act is distinguishes successful operations from those that fail. Credit unit(s): 5.0







ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Describe the importance of allergies in the food service industry.

List the most common food allergies

2. Identify steps involved in the planning process.

Identify companies (owner, architect, consultant, and contractor) involved in the planning process

Discuss planning stages from concept to pre-opening

3. Determine equipment requirements for a hospitality facility.

Review equipment requirements for different types of restaurants

Identify energy saving devises and new technology

4. Identify guidelines for interior design and atmosphere.

Discuss effects of color and lighting on food and beverage and guests

Describe interior and exterior design materials

5. Identify market considerations in menu planning.

Describe how competition can influence a restaurant’s menu listing

Explain how demographics play a factor in menu planning

6. Discuss the financial considerations that relate to menu planning.

Identify the elements to consider in costing out recipes

Explain various methods of lowering food cost percentages

Explain the importance of standardized recipes

Explain the concept of “balancing a menu”

Explain how foodservice managers use the check average for determining financial goals

7. Identify factors to consider when planning commercial menus.








ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

Explain the importance of product availability, equipment availability

station capacities, flow, skill levels and theme when planning menus

Identify what considerations need to be made when changing a menu

in an existing operation

8. Explain the role of nutrition in menu planning.

Explain the impact of nutrition of menu writing

Explain nutritional issues affecting menu design

9. Identify design considerations for creating commercial menus.

Describe the various styles of menus used in commercial operations

Explain proper layout techniques for commercial menus

Describe the basic principles of printing techniques used to create commercial menus



The PLAR candidate will submit the following evidence to support meeting the learning outcomes: A personal resume detailing the relevant work history of the candidate Employer validation letter Any relevant work sample documents

2. Structured interview The candidate should be prepared to discuss a summary of their relevant employment as well as answer questions pertaining to the learning outcomes 1-9.

Resources


Housekeeping Management HADM 186 PLAR assessor guide Hotel and Restaurant Management

HADM 188/PRAC 172 – Rooms Division Block

You will demonstrate how a hotel’s front office and housekeeping departments are organized and how they function within the hotel. You will examine the roles and duties of the Rooms Division personnel. You will have hands on experience with the hotel Property Management System and guest rooms cleaning procedures. Credit unit(s): 7.0







ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Identify the key elements of front office operations.

Identify the four stages of the guest cycle - pre arrival, arrival, occupancy, departure

Identify the tasks that occur during the stages

Define the terminology used in the front office

2. Identify the concepts of revenue management.

Explain how managers maximize revenue by using yield management techniques

Describe how to calculate the various yield formulas and statistics

Explain how revenue management decisions are affected by yield

calculations

3. Analyze data relevant to establishing room rates, forecasting, budgeting & statistics.

Calculate occupancy statistics

Calculate yield statistics

Calculate room occupancy statistics

Apply basic concepts & principles of yield management

4. Use hotel software (PMS) to process guest transactions through the guest cycle.

5. Explain the role of housekeeping in hospitality operations.

Describe the role of the housekeeping department in hotel operations

Explain the relationship between housekeeping and front office

departments

Describe the reports and tracking systems used to identify the status of guestrooms throughout the day

Explain the relationship between housekeeping and maintenance

departments








ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

6. Describe procedures for effective inventory management.

Describe the types of inventories maintained by the housekeeping

department

Explain why adequate par levels are critical to effective inventory management

Identify factors to consider when establishing par levels for linen,

guest supplies and cleaning supplies

7. Identify the executive housekeeper’s responsibilities in the budget planning process.

Identify the line items on a room’s division income statement that are affected by expenses incurred by the housekeeping department

8. Explain the procedures associated with the daily functions of the housekeeping department.

Explain how guestroom cleaning assignments are made and how the order in which to clean assigned rooms is determined

Describe the procedures typically followed by room attendants when cleaning guestrooms

Distinguish between guestroom cleaning and deep cleaning functions

Identify the typical procedures room attendants follow when providing

turndown service for guest

9. Observe hotel guest cycle functions.

10. Observe housekeeping procedures.

11. Observe room cleaning procedures.

12. Observe laundry procedures.

13. Observe guest room inspections.

14. Follow agency policy and procedures.

15. Demonstrate responsibility and initiative.

16. Work effectively with others.

Housekeeping Management HADM 186 PLAR assessor guide Hotel and Restaurant Management



The PLAR candidate will submit the following evidence to support meeting the courses learning outcomes 4, 9-16: A personal resume detailing the relevant work history of the candidate Employer validation checklist An Employer Validation letter

2. Challenge exam The candidate will successfully complete (50% or >) a challenge exam assessing learning outcomes 1 - 3, 5, 6-8. The candidate is allowed three hours to complete the exam.

Resources


Nitschke, Frye. Managing Housekeeping Operations.

Vallen, Gary, Vallen, Jerome and Robinson, Gary (2008). Check Out Check In, 2nd Canadian Edition. Pearson Prentice Hall.

Rooms Division Block HADM 186 PLAR assessor guide Hotel and Restaurant Management

FOOD 282/FOOD 297/MKTG 282/MKTG 284 – Sales and Marketing Block Marketing and sales are two of the most complex functions of a manager. This assessment will focus on your ability to understand the many marketing management decisions that can increase profitability and improve operational effectiveness and efficiency. Credit unit(s): 12.0 Prerequisite(s): FOOD 189

FOOD 282/FOOD 297/MKTG 282/MKTG 284 – Sales and Marketing Block






ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

1. Explain the concept of hospitality marketing.

Define the term marketing

Explain marketing orientation

Describe the marketing environment in which hospitality organizations operate

Explain the differences between the marketing of hospitality services and the marketing of products

Identify the five key components of the hospitality and travel marketing system

2. Describe the factors that influence customer behavior.

Describe the factors that influence customer’s perceptions of hospitality and travel services

Describe the interpersonal factors that influence customer behavior

Explain the buying decision process

3. Explain the role of a situation analysis.

Explain the term situation analysis

Explain the benefits of a situation analysis

Describe the steps in a situation analysis

Explain the differences between situation, market and feasibility analysis

4. Describe the roles of marketing research.

Define marketing research

Describe the reasons for conducting marketing research

Identify the kinds of information a hospitality firm requires

Outline the marketing research process








ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

5. Discuss the concept of marketing segmentation.

Define market segmentation

Identify the variables that are commonly used to segment markets

Identify the requirements for effective segmentation

Describe the recent trends in the segmentation practices of today’s hospitality industry

6. Explain the role of a marketing strategy.

Define the terms marketing strategy, target market, positioning and

marketing objective

Describe how product life cycle affects market strategy

Identify the factors that have made positioning essential in today’s business climate

List the steps required for effective positioning

Describe the six approaches to positioning

Explain the benefits of creating marketing objectives

7. Explain the role of the marketing plan.

Explain the purpose of a marketing plan

List the requirements for an effective marketing plan

Describe the contents of a marketing plan

8. Describe the elements of effective convention management.

Describe the format and purposes of the specification sheet and the

function sheet

Describe typical meeting set-ups and time and usage considerations

Describe the various types of convention registration procedures

Identify the methods commonly used to handle reservations and the

examples and limitations of each

9. Identify criteria for selling to convention market.

Explain the function of the sales office

Explain the steps of a sales call

10. Explain post-convention procedures.








ste

ry

Co

mp

ete

nt

Fu

ncti

on

al

Le

arn

ing

No

ne

Identify the issues that must be covered when establishing a billing

procedure for a group or meeting

Describe post event follow up procedures

11. Organize/prepare/serve a catering event.

Design your buffet/room layout

Schedule assigned tasks

Perform pre-preparation activities

Determine what equipment you need to present and serve the food

Determine the number of serving line zones

Serve catering event

Evaluate the success of the event


If you qualify for PLAR, you may be asked to demonstrate your learning in one or more of the following ways. Be prepared to discuss the expectations during a consultation meeting.

1. Evidence file The PLAR candidate will submit the following evidence to support meeting the courses learning outcomes 11: A personal resume detailing the relevant work history in catering, hospitality sales

and/or marketing Employer Validation Checklist


Resources


Astroff & Abbey. Convention Sales and Services.

Morrison, A. Hospitality and Travel Marketing.


Hotel and Restaurant Management

Appendices

Prior Learning Assessment and Recognition Hote l and Res taurant Management Program

Appendix A: Employment validation letter

Prior Learning Assessment and Recognition

Instructions: The employment validation letter provides a statement of verification of employment. The employment validation letter must be printed on letterhead of your current employer and signed by

the human resources department indicating the length of employment and working environment(s). A letter template has been provided for your use. Please copy the content below and fill-in the fields as

directed. The completed letter should be included with your PLAR evidence and submitted to the PLAR assessor for the Hotel and Restaurant Management program.

Letter template (On employer’s business letterhead)

Date To Whom It May Concern: I have reviewed the employment records of _________________________________ and Name of employee/candidate

can verify that the above candidate has been employed by ______________________________ Name of employer

for _____________________ Length of employment

Please contact me at _________________ or __________________ Phone email

with any questions or for additional information. Sincerely, ____________________________________ ______________________________ Name Job title

____________________________________ Signature

Hotel & Restaurant Management - Saskatchewan Polytechnic...COMP 179 Introduction to PowerPoint...

Documents

Transcript of Hotel & Restaurant Management - Saskatchewan Polytechnic...COMP 179 Introduction to PowerPoint...