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DIPLOMA IN
Food & Beverage Service
Operations
PROGRAMME LEARNING
OUTCOMES
PROGRAMME 4.2 • Comply and exhibit sound ethical
behaviour on the workplace, excellent
leadership and interpersonal skills.
MQF Level
• Apply knowledge and skills towards
2 3 4 5 6 7 contemporary systems and theories
related to the administrative and
operational areas in food and beverage.
Total Credits • Be responsible for an operational
120 ECVET section of the food and beverage
Programme Duration department within a hotel and/or
catering organisation.
2 Semesters + 1 Year IITP • Be responsible towards the handling of
Job Roles May Include a number of key operational issues that
• Chef de Rang might occur within a hotel or a catering
• Junior Maître d’hôtel organisation.
• Banqueting Supervisor
• Bar Supervisor • Deliver economic, efficient, effective
• Bartender and environmentally friendly operational
performance.
ENTRY CRITERIA
Successful completion of Certificate in Food
Preparation & Service (MQF Level 3).
INSTITUTE OF TOURISM STUDIES 35
