KEY POINTS:
THE QUALIFICATION
What: National Diploma in Hospitality Management (Level 5), National Diploma in Business (Level 5)
Where: NZMA (New Zealand Management Academies)
Phone: 09 302 0707
Email: NZMA
Web: www.nzma.co.nz
Cost: National Diploma in Hospitality Management, $6500
Hourly pay: New bartender $10-$14. Some experience $14-$17. Bar
manager $17-$25.
THE JOB
Attentive customer service and welcoming ambience are essentials in hospitality, along with skills and knowledge of food and beverage. The two year national diploma in hospitality management at NZMA builds those skills.
Students train 10 weeks at NZMA in-house bars before being assessed while working at a function making and serving serve cocktails, wine, tapas and coffee to industry guests. Practical experience is also gained through other functions and a 10 week stint running the NZMA cafe.
Hospitality management graduates are offered the opportunity of gaining the business diploma as well through another 10 weeks study. This is possible because the diplomas cover similar content on business and management. The additional study concentrates on accounting and business communication.
The course has four intakes a year; February, May, July and October. Between 35 to 40 people enter the hospitality diploma each intake; 20 to 25 enter the business diploma.
All applicants must be over 18 years. Domestic students must pass a general assessment. International applicants need IELTS of 5, or NZMAs English language assessment or equivalent. The first quarter of the programme is offered at campuses in Auckland central, Henderson, Otahuhu and Hamilton. The rest of the programme is based at the Auckland central campus. Graduates enter jobs in hotel, resort, bar and events management roles.
THE GRADUATE
James Williams
GPK Ponsonby, bar manager / cocktail maker
Graduated this year
I'm fascinated with beverages and cocktails and people and this job has it all.
I started working part time at GPK two years ago, when I started the course. I think the combination of studying and working is the way to learn.
I decided I wanted a qualification behind me so I looked at lots of courses and really liked the feel of NZMA. They took time to show me around and I was sold on how professional it seemed.
It was through NZMA I entered the Culinary Fare. Both years I won gold medals creating my own cocktails and realized this was my thing. Because of that exposure I've been employed for lots of cocktail functions and promotions through Hancocks, using Grey Goose Vodka, Bacardi and Bombay Sapphire products. I also do a few other functions. I love it.
At GPK I also make cocktails and really like the freedom to be innovative. I'm currently working on a cocktail list for the GPK group (four bars). I'm continually learning here with Dominique, my boss.
The hospitality diploma gave me a solid background in customer service, host responsibility and front and back of house systems. It also gave me confidence about approaching and dealing with a range of situations.
The facilities are great and tutors experienced. We did a full-on 10 weeks in the three training bars and 10 weeks in the cafe.
After completing the hospitality diploma I did another 10 weeks study and completed NZMA's business diploma for free. I learned a lot from that because it focused on small businesses. We did accounting, marketing, advertising; things I'll need when self employed, which is my eventual aim.
THE EMPLOYER
Dominique Parat
Owner of GPK group
Doing a course in hospitality management shows commitment. The industry needs people who are totally committed, not just passing through.
Hospitality is a professional industry and you have to know what you're doing. Just try and apply for a liquor license and see what you have to go through.
Other than commitment, you need knowledge of food and alcohol and the ability to handle customers.
James applied for a part time job on the North Shore. When I met him and he told me what he was doing, I thought 'great'.
I like bringing someone like James through the GPK system, showing them the ropes and spending time on them because they have proven they have got the commitment.
I've taken him under my wing. I had a clear vision for him that involved doing time in all parts of GPK; back house, front house, meeting and greeting before moving into management. He's a dedicated young man and will do well if he keeps at it.
