Page 23 - ITS Prospectus 2018-2019

Diploma in food and beverage

service operations PrograMMe 4 part 2

MQF level
2 3 4 5 6

proGramme objectives entry criteria total creDits
• Comply and exhibit sound ethical Successful completion of Certificate 120 ECVET
behaviour on the workplace, in Food Preparation & Service (MQF PrograMMe Duration
excellent leadership and Level 3). 2 SEMESTERS
interpersonal skills. + 1-year IITP
• Apply knowledge and skills towards (see page 44)
contemporary systems and theories
related to the administrative and
operational areas in food and
beverage.
• Be responsible for an operational
section of the food and beverage
department within a hotel and/or
catering organisation.
• Be responsible towards the handling
of a number of key operational issues
that might occur within a hotel or a
catering organisation.
• Deliver economic, efficient, effective
and environmentally friendly
operational performance.

Job roles May incluDe
• Chef de Rang
• Junior Maître d’hôtel
• Banqueting Supervisor
• Bar Supervisor
• Bartender

Institute of Tourism Studies • Prospectus 2018/2019 21