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Hotel & Restaurant Management
PLAR Candidate Guide
Prior Learning Assessment and Recognition (PLAR)
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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
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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
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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
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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.
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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
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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
PRAC 172 Hotel Orientation Practicum
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.
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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
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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.
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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]
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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
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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.
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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.
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. Ma
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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
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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.
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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.
Competent: I can work independently to apply the 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. Ma
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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
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 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.
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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.
Competent: I can work independently to apply the 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. Ma
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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.
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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
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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.
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. 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%
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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.
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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
FOOD 190 – Fundamentals of Restaurant Service
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
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FOOD 190 – Fundamentals of Restaurant Service
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
PLAR assessment methods
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.
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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 Page 22
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
HADM 184 – Revenue & Operations Management
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
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HADM 184 – Revenue & Operations Management
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
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HADM 184 – Revenue & Operations Management
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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 methods
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.
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 25
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
HADM 188 Rooms Division Management
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 26
HADM 188 Rooms Division Management
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 27
HADM 188 Rooms Division Management
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
PLAR assessment methods
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
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 28
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.
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 29
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
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
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
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.
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 30
PERS 181 – Customer Service Skills
You will develop your skills in providing customer service. Credit unit(s): 2.0
PERS 181- Customer Service Skills
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
Food Preparation Block PLAR assessor guide Hotel and Restaurant Management Page 31
PLAR assessment methods
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 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.
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 32
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
PRAC 172 Hotel Orientation Practicum
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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.
PLAR assessment methods
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
Please ask the PLAR consultant to recommend any useful resources to prepare for assessment. Also, check for related resources from online and other sources.
Food Preparation Block PLAR assessor guide Hotel and Restaurant Management Page 33
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
PROJ 284 – Business Development
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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.
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 34
PROJ 284 – Business Development
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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.
Food Preparation Block PLAR assessor guide Hotel and Restaurant Management Page 35
PLAR assessment methods
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 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
Please ask the PLAR consultant to recommend any useful resources to prepare for assessment. Also, check for related resources from online and other sources.
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 36
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
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 37
BAR 181/BAR280 Bar Management Block
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
Food Preparation Block PLAR assessor guide Hotel and Restaurant Management Page 38
PLAR assessment methods
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 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
Please ask the PLAR consultant to recommend any useful resources to prepare for assessment. Also, check for related resources from online and other sources.
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 39
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
FOOD 194/FOOD 281 – Cost Control Block
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 40
FOOD 194/FOOD 281 – Cost Control Block
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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.
PLAR assessment methods
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:
A personal resume detailing the relevant work history of the candidate
An employer validation letter
2. Challenge exam The candidate will successfully complete (50% or >) a challenge exam assessing learning outcomes 1-8. 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. Also, check for related resources from online and other sources.
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 41
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
PLAN 286/FOOD 286 – Fine Dining Block
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 42
PLAN 286/FOOD 286 – Fine Dining Block
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 43
PLAN 286/FOOD 286 – Fine Dining Block
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
PLAR assessment methods
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 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
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 1-4, 6-9.
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.
Dittmer/Griffin. Principles of Food, Beverage and Labor Cost Controls 6th Edition.
Gisslen, Wayne. Professional Cooking 5th Edition.
Food Preparation Block PLAR assessor guide Hotel and Restaurant Management Page 44
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.
Competent: I can work independently to apply the 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. Ma
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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
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 45
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.
Competent: I can work independently to apply the 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. Ma
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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
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 46
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.
Competent: I can work independently to apply the 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. Ma
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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
PLAR assessment methods
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
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.
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 Page 47
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.
Competent: I can work independently to apply the 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. Ma
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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
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 48
HADM 187/TOUR 280 Hospitality and Tourism Block Mastery:
I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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 Page 49
PLAR assessment methods
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 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
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.
Nickerson/Kerr. Snapshot: an Introduction to Tourism, 2nd Ed.
Starr, Nona. Viewpoint: an Introduction to Travel, Tourism and Hospitality, 3rd Ed.
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 50
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
MGMT 184/MGMT 286/HR 280 – Management Block
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 51
MGMT 184/MGMT 286/HR 280 – Management Block
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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.
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 52
MGMT 184/MGMT 286/HR 280 – Management Block
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
PLAR assessment methods
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 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 1-14.
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 53
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.
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.
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 54
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
PLAN 183/PLAN 282 Management by Menu
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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.
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 55
PLAN 183/PLAN 282 Management by Menu
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
PLAR assessment methods
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 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
Please ask the PLAR consultant to recommend any useful resources to prepare for assessment. Also, check for related resources from online and other sources.
Housekeeping Management HADM 186 PLAR assessor guide Hotel and Restaurant Management Page 56
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
HADM 188/PRAC 172 – Rooms Division Block
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 57
HADM 188/PRAC 172 – Rooms Division Block
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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 Page 58
PLAR assessment methods
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 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
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.
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 Page 59
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
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 60
FOOD 282/FOOD 297/MKTG 282/MKTG 284 – Sales and Marketing Block
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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.
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 61
FOOD 282/FOOD 297/MKTG 282/MKTG 284 – Sales and Marketing Block
Mastery: I am able to demonstrate it well enough to teach it to someone else.
Competent: I can work independently to apply the 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. Ma
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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
PLAR assessment methods
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
2. Challenge exam The candidate will successfully complete (50% or >) a challenge exam assessing learning outcomes 1-10. 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.
Astroff & Abbey. Convention Sales and Services.
Morrison, A. Hospitality and Travel Marketing.
Prior Learning Assessment and Recognition Hote l and Res taurant Management Page 62
Hotel and Restaurant Management
Appendices
Prior Learning Assessment and Recognition Hote l and Res taurant Management Program Page 63
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