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["GUIDE TO KSB MAPPING  "]
["Applicants must show how their qualification will enable a person to demonstrate that they have attained as many of the knowledge, skills and behaviours set out in the standard as may be reasonably expected by undertaking a course of education. "]
[]
["1. You can map your qualification to one or more occupational standards. "]
["2. Select the occupational standard(s) you wish to map to your qualification from the tabs in this spreadsheet. You may delete sheets/tabs that are not relevant to your qualification. "]
["3. Please fill in the following details in cells B1-7 on your selected tab: Awarding Body/Applicant, Qualification name, Programme title if applicable."]
["4. Please respond to each KSB statement."]
["5. Populate columns C-G (or K-O for ST0229) as shown in the example at the top of each standard tab. "]
["6. Please be as specific as possible about which content in the qualification aligns to each KSB statement. "]
["7. Submit the completed spreadsheet along with 'Qualification structure' spreadsheet and any documents you have cited in the 'EVIDENCE UPLOAD' part of the application form. Where we have capacity we are happy to feedback on early drafts of your KSB mapping."]
["8. Please contact HTQ.approvals@education.gov.uk if you need further help or guidance on mapping."]

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[null,"START HERE"]
[null,"Awarding body/Applicant:"]
[null,"Please type the name of awarding body/applicant here"]
[null,"Qualification name:"]
[null,"Please type your qualification title here"]
[null,"Programme title if applicable:"]
[null,"Please type the programme title here"]
[]
[]
["EXAMPLE OF KSB MAPPING"]
["KSB","KSB Statement (this list contains the core KSBs for the Hospitality manager occupation, plus the specific KSBs for  Food and Beverage manager, House keeping manager, Front office manager, Revenue manager, Conference and events manager, Hospitality outlet manager, Kitchen manager (head chef) and Multi-functional manager options).","Included in:",null,null,null,null,null,null,null,"KSB coverage - select the coverage provided by the qualification from the dropdown box","Where in the qualification is the relevant content? Please reference precisely where the content you are citing as evidence is within the submitted documents - Document name/Module name/Specific page number ","Evidence - Quote or copy & paste the relevant content from your referenced qualification documents. Please provide 1 - 3 references that best evidence the KSB and only refer to content that all students will cover regardless of option choice. The information you supply in this column, in conjunction with the Supporting Comments / Rationale column (Column N) should clearly and explicitly demonstrate the declared level of KSB coverage.","Supporting Comments/Rationale – Where the evidence in Column M does not clearly and explicitly provide the declared level of coverage or might not be obvious to someone who is not an expert in your qualification, use this space to explain how the level of KSB coverage is achieved by the qualification content - please be specific to the wording and meaning of the KSB statement. Where a KSB is not fully met, please provide the rationale for why you feel this is not achievable.","Assessment method - Provide information on the method(s) used to assess this KSB and relevant assessment materials."]
[null,null,"Hospitality manager (level 4) - Food and Beverage manager","Hospitality manager (level 4) - House keeping manager","Hospitality manager (level 4) - Front office manager","Hospitality manager (level 4) - Revenue manager","Hospitality manager (level 4) - Conference and events manager","Hospitality manager (level 4) - Hospitality outlet manager","Hospitality manager (level 4) - Kitchen manager (head chef)","Hospitality manager (level 4) - Multi-functional manager"]
["K7","Safe and professional working practices including health, safety, environment and legislative requirements relevant to the sector, the organisation and own role","YES","YES","YES","YES","YES","YES","YES","YES","FULLY MET","Qualification specification, pg 14-16\n\nModule 2: Health, safety and professional working practices, pg 6\n\n","Module 2: LO1 - Understand the importance of health and safety in the workplace. LO2 - Understand the application of health and safety legislation in the workplace. LO3 - Understand how to apply safe working practices to work activities. \nIndicative content: local, regional, national health & safety regulations, codes of practice, site safety, health & safety promotion, health & safety measures, PPE, manual handling, equipment management, waste disposal, risk management, risk assessment","Learners will be able to show a full understanding of Health & Safety and legislative requirements relevant to the role. The indicative content on Pg 16 of the qualification specification shows they will cover Health & Safety across the wider sector, and then identify some measures that may be specific to certain organisations. Learners will also analyse the role of the employer and the environment with regards to applying Health & Safety working practices and processes.","Module 2 - students will produce a written report using a brief. There is also a short answer paper. Module 2 Assessment Brief pg 7-8 refers. \n"]
["S23 ","Communicate effectively (verbal, non-verbal, written, digital) in manner relevant to the target audience","YES","YES","YES","YES","YES","YES","YES","YES","FULLY MET","Qualification specification, pg 21-22\nModule 6: The Fundamentals of Practice, pg 12\nModule 9: Personal and Professional Development Skills, pg 11\n\n","Module 6: LO2 - Know how to use digital devices and databases relevant to your workplace. Module 9: LO1 - Understand the uses of different methods of communication. LO3 - Be able to communicate effectively with different audiences. \nIndicative content: verbal and non-verbal communication skills, presentation skills, academic and non-academic writing style, writing skills","Learners will cover verbal, non-verbal, written and digital communications, and demonstrate practical skills by completing assessment tasks which will include simulated work environments and preparing presentations targeting different audiences. Learners will develop the skills to communicate with people in a professional capacity including co-workers, line managers, clients, contractors and the public.","Module 6 - case study. \nModule 9 - scenarios in simulated work environment, students will produce presentation. Module 9 assessment pg 4. \n\n"]
[]
[]
[]
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[null,"Hospitality manager (level 4)"]
[null,"Return to Guide"]
[null,"Eight options are available (columns C-J). Please check if the KSB needs to be mapped against the option of your choice. If you map against two or more options and the evidence is different for each option please mark which evidence corresponds to which option."]
[]
["KSB","KSB Statement (this list contains the core KSBs for the Hospitality manager occupation, plus the specific KSBs for  Food and Beverage manager, House keeping manager, Front office manager, Revenue manager, Conference and events manager, Hospitality outlet manager, Kitchen manager (head chef) and Multi-functional manager options).","Included in:",null,null,null,null,null,null,null,"KSB coverage - select the coverage provided by the qualification from the dropdown box","Where in the qualification is the relevant content? Please reference precisely where the content you are citing as evidence is within the submitted documents - Document name/Module name/Specific page number ","Evidence - Quote or copy & paste the relevant content from your referenced qualification documents. Please provide 1 - 3 references that best evidence the KSB and only refer to content that all students will cover regardless of option choice. The information you supply in this column, in conjunction with the Supporting Comments / Rationale column (Column N) should clearly and explicitly demonstrate the declared level of KSB coverage.","Supporting Comments/Rationale – Where the evidence in Column M does not clearly and explicitly provide the declared level of coverage or might not be obvious to someone who is not an expert in your qualification, use this space to explain how the level of KSB coverage is achieved by the qualification content - please be specific to the wording and meaning of the KSB statement. Where a KSB is not fully met, please provide the rationale for why you feel this is not achievable.","Assessment method - Provide information on the method(s) used to assess this KSB and relevant assessment materials.",null,"AB Score","IM Score","Mitigations ","CoE Score","Outstanding Requirement","IM Comment","IM moderation","G7 QA","IM G7 Response","Conclusion"]
[null,"Knowledge","Hospitality manager (level 4) - Food and Beverage manager","Hospitality manager (level 4) - House keeping manager","Hospitality manager (level 4) - Front office manager","Hospitality manager (level 4) - Revenue manager","Hospitality manager (level 4) - Conference and events manager","Hospitality manager (level 4) - Hospitality outlet manager","Hospitality manager (level 4) - Kitchen manager (head chef)","Hospitality manager (level 4) - Multi-functional manager - Multi-functional managers will be required to demonstrate competence against at least 50% of the skills, knowledge and behaviour in each of two other functions, as well as those specific to this option."]
["K1","Understand how to use relevant operating models to help achieve the business vision and objectives of hospitality businesses and how these are used in own area of business","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,{"$f":"IF(K25:K67 = \"FULLY MET\",1,IF(K25:K67 = \"PARTIALLY MET\",0.5,IF(K25:K67 = \"NOT MET\",0,)))","v":0},null,"NONE",{"$f":"IF(R25=1,1,IF(R25=0.5,0.5,IF(R25=0,0)))","v":0},{"$f":"IF(T25=1,\"NONE\",IF(T25=0.5,\"PARTIAL\",IF(T25=0,\"FULL\")))","v":"FULL"}]
["K2","Understand how to manage finance and minimise costs within hospitality businesses; identify the income streams and cost centres and areas for potential waste or loss within own area of business","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(R26=1,1,IF(R26=0.5,0.5,IF(R26=0,0)))","v":0},"FULL"]
["K3","Know the business strategy and its key competitors and how it fits within the wider hospitality industry in which it operates","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K4","Identify the management information available in own area and understand how to use, analyse and act on it to drive business change","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(R28=1,1,IF(R28=0.5,0.5,IF(R28=0,0)))","v":0},"FULL"]
["K5","Understand the standard business operating procedures, the services and products and how they are managed and their potential consequences","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K6","Identify peaks and troughs in business levels and understand the factors which influence them e.g. season, weather, cultural and special occasions such as Valentine’s Day, New Years","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(R30=1,1,IF(R30=0.5,0.5,IF(R30=0,0)))","v":0},"FULL"]
["K7","Determine how to develop contingency plans which allow consistent levels of service in line with business standards and requirements","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K8","Understand how technology supports the delivery of products and services in hospitality businesses","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K9","Understand environmental, legislative and social responsibilities and their impact within hospitality businesses","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K10","Know how to identify potential risks to people and the business and how to plan for and minimise the impact","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K11","Understand how to create a people strategy and how to effectively manage recruitment, induction, team development and succession planning in a hospitality business to deliver it","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K12","Know and understand how to consistently communicate and engage with people and teams","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K13","Understand the responsibilities of an employer and the parameters the business works within","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K14","Determine the customer service journey and understand how to meet expectations, taking into account business requirements","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K15","Understand the impact of service failure on hospitality businesses and identify how to develop and implement successful service recovery strategies","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K16","Know how to use customer feedback as a competitive tool in the hospitality industry","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K17","Understand how to identify, support, implement and evaluate hospitality marketing, sales strategies and techniques","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K18","Understand what it means to champion the business and maintain comprehensive product / service, brand and market knowledge","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K19","Understand the management and leadership styles and skills required in a hospitality business environment","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K20","Understand how to lead the implementation of change in hospitality business and the potential impact on stakeholders","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K21","Understand the ethos of a diverse and inclusive culture that demonstrates social inclusion","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K22","Know key ingredients, preparation, cooking and service methods of menu items and communicate relevant information to team members. Understand the benefits of food and beverage matching and how to maximise sales through effective menu design, seasonal promotions and themes. Understand different food service styles and when each is applied most effectively","YES","NO","NO","NO","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K23","Understand how effective management and maintenance of food service equipment, accompaniments and drinks products impact on the business","YES","NO","NO","NO","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K24","Understand how to monitor the cleanliness and presentation of the establishment and productivity, identify and implement areas for improvement","NO","YES","NO","NO","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K25","Know requirements for current and forecast linen stock and other housekeeping supplies and know how to manage these to ensure sufficient supply to meet demand","NO","YES","NO","NO","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K26","Understand how to identify, prioritise, schedule and implement maintenance or repair work in ways which minimise disruption to customers and impact on other areas of the business","NO","YES","NO","NO","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K27","Understand how to allocate and manage rooms to maximise sales opportunities for the business and meet or exceed customer expectations","NO","NO","YES","NO","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K28","Understand how to monitor the effectiveness of reception and reservation systems, identify and implement areas for improvement","NO","NO","YES","NO","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K29","Identify the information relevant to the reservations process and understand how to analyse, interpret and use it to drive revenue generation","NO","NO","NO","YES","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K30","Understand how to gather reliable information on competitor performance and make business / industry comparisons, recognising the importance to the business","NO","NO","NO","YES","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K31","Understand how to carry out and recognise the importance of effective yield management","NO","NO","NO","YES","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K32","Understand how to work with other managers and use relevant and available information to forecast potential revenue performance","NO","NO","NO","YES","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K33","Understand how to plan and implement multiple events to ensure best allocation and use of resources to meet demand","NO","NO","NO","NO","YES","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K34","Identify required business levels and know how to track and analyse enquiries to fulfil them","NO","NO","NO","NO","YES","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K35","Understand how to develop and maintain effective working relationships with suppliers, exhibitors and other stakeholders and why this is important for the business","NO","NO","NO","NO","YES","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K36","Understand how to manage the delivery of on and off site sales of goods and products","NO","NO","NO","NO","NO","YES","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K37","Understand how to monitor food production to ensure standards are upheld, identify and implement areas for improvement","NO","NO","NO","NO","NO","YES","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K38","Understand how to manage cleanliness and identify, prioritise, schedule and implement maintenance or repair work in ways which minimise disruption to customers","NO","NO","NO","NO","NO","YES","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K39","Understand the process for procurement of food ingredients and commodities, including purchasing specifications. Know how to prepare menus, recipes and standardised systems and procedures to ensure consistency and quality of food","NO","NO","NO","NO","NO","NO","YES","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K40","Understand the requirement for and on-going maintenance for kitchen equipment. Know how, why and when staff should be trained and monitored on its use.","NO","NO","NO","NO","NO","NO","YES","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K41","Understand how to manage food safety systems in line with current legislative requirements and identify, prioritise, schedule and implement monitoring, training, maintenance or repair work in ways which minimise disruption to customers.","NO","NO","NO","NO","NO","NO","YES","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K42","Know the interdependence required of the functions within the business and how to plan the work of the team and its resources to address each of these requirements to deliver products and services on time and in line with customer needs and business / brand standards. Understand the need to plan across a number of different functions and the potential implications of delivering a multi-functional approach on customer experience, team performance and future business and team objectives. Adapt to changing customer, team or business demands, responding to the immediate situation and considering longer term solutions","NO","NO","NO","NO","NO","NO","NO","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K43","Understand how the needs of the customer and skills of the team differ from one function to another and how to ensure each function is delivered to maximise customer experience and achieve business objectives","NO","NO","NO","NO","NO","NO","NO","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
[null,"Skills"]
["S1","Proactively seek and drive activities that support the achievement of the business vision and objectives, improve competitiveness, to meet financial targets","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,{"$f":"IF(K69:K111 = \"FULLY MET\",1,IF(K69:K111 = \"PARTIALLY MET\",0.5,IF(K69:K111 = \"NOT MET\",0,)))","v":0},null,"NONE",{"$f":"IF(R69=1,1,IF(R69=0.5,0.5,IF(R69=0,0)))","v":0},{"$f":"IF(T69=1,\"NONE\",IF(T69=0.5,\"PARTIAL\",IF(T69=0,\"FULL\")))","v":"FULL"}]
["S2","Monitor and manage income and costs, use forecasting to set realistic targets, evaluate the control of resource allocation, and prepare financial cases for improvement projects","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S3","Develop and effectively communicate own plans and strategy to management team in order to harmoniously work towards achieving business objectives","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S4","Analyse, interpret and evaluate product / service sales and / or productivity data and information and use it to make recommendations for future planning e.g. of staff and resources, ideas for new initiatives, and drive business change","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S5","Implement required operational processes and procedures in line with business standards","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S6","Monitor peaks and troughs in business levels to ensure operational plans allow service standards and resources to be maintained","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S7","Develop and implement contingency plans to ensure resources are in place to provide consistent levels of service required by the business","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S8","Maximise the use of technology and evaluate its effectiveness for achieving the desired results","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S9","Manage and continuously review adherence to legislation","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S10","Identify and manage risks through empowering the team","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S11","Carry out talent management planning in line with the people strategy, and develop a culture of continuous development, actively supporting team members to improve and grow within their roles and careers","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(R79=1,0.5,IF(R79=0.5,0.5,IF(R79=0,0)))","v":0},{"$f":"IF(T79=0.5,\"NONE\",IF(T79=0,\"PARTIAL\"))","v":"PARTIAL"}]
["S12","Demonstrate effective methods of communication and leadership that achieve the desired results, providing support and coaching to team members to maximise their performance","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(R80=1,1,IF(R80=0.5,0.5,IF(R80=0,0)))","v":0},{"$f":"IF(T80=1,\"NONE\",IF(T80=0.5,\"PARTIAL\",IF(T80=0,\"FULL\")))","v":"FULL"}]
["S13","Manage people performance and capability, and develop teams in line with operational policy and procedures and support appropriate decision making","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(R81=1,0.5,IF(R81=0.5,0.5,IF(R81=0,0)))","v":0},{"$f":"IF(T81=0.5,\"NONE\",IF(T81=0,\"PARTIAL\"))","v":"PARTIAL"}]
["S14","Monitor customer satisfaction to ensure product / service is delivered according to their profile and business requirements","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(R82=1,1,IF(R82=0.5,0.5,IF(R82=0,0)))","v":0},{"$f":"IF(T82=1,\"NONE\",IF(T82=0.5,\"PARTIAL\",IF(T82=0,\"FULL\")))","v":"FULL"}]
["S15","Develop and implement service recovery strategies to uphold brand / business reputation and maintain customer satisfaction","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S16","Actively seek, analyse and evaluate customer feedback and take appropriate action to improve quality of service and customer experience","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S17","Maximise the impact of marketing strategies, evaluate and act on feedback","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S18","Manage the targeted promotion of the brand and product / service to customers","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S19","Use a wide range of management and leadership skills appropriate to the business to motivate and inspire others","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S20","Lead change to meet the business objectives and manage the impact of change on stakeholders","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(R88=1,0.5,IF(R88=0.5,0.5,IF(R88=0,0)))","v":0},{"$f":"IF(T88=0.5,\"NONE\",IF(T88=0,\"PARTIAL\"))","v":"PARTIAL"}]
["S21","Support team members to carry out work activities that respond to a diverse range of needs","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(R89=1,0.5,IF(R89=0.5,0.5,IF(R89=0,0)))","v":0},"PARTIAL"]
["S22","Ensure food and beverage service operation meets business / brand standard at all times through its staff, facilities, menus and equipment. Ensure the beverage offer complements menus and maximises sales, delivering a service that will enhance business opportunities, e.g. seasonal special offers, promoting a themed drinks menu to complement dishes","YES","NO","NO","NO","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(R90=1,1,IF(R90=0.5,0.5,IF(R90=0,0)))","v":0},{"$f":"IF(T90=1,\"NONE\",IF(T90=0.5,\"PARTIAL\",IF(T90=0,\"FULL\")))","v":"FULL"}]
["S23","Manage the storage and maintenance of food service equipment, accompaniments and beverage products to deliver the best result to customers and maximum profit to the business","YES","NO","NO","NO","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S24","Monitor standards of cleanliness, presentation and productivity, identifying trends and opportunities to enhance the housekeeping service e.g. to achieve improved cleanliness and attractiveness in line with the style of the business (e.g. colour scheme of seasonal floral displays)","NO","YES","NO","NO","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(R92=1,1,IF(R92=0.5,0.5,IF(R92=0,0)))","v":0},{"$f":"IF(T92=1,\"NONE\",IF(T92=0.5,\"PARTIAL\",IF(T92=0,\"FULL\")))","v":"FULL"}]
["S25","Track the use of housekeeping supplies and linen on and off- site taking action to ensure sufficient stock for current and anticipated demand, minimise loss and wastage","NO","YES","NO","NO","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S26","Determine the need for and schedule maintenance or repair work, managing its impact on the housekeeping service and other areas of the business","NO","YES","NO","NO","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S27","Manage the availability and sale of rooms and / or facilities to maximise revenue and meet customers’ individual needs","NO","NO","YES","NO","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(R95=1,1,IF(R95=0.5,0.5,IF(R95=0,0)))","v":0},{"$f":"IF(T95=1,\"NONE\",IF(T95=0.5,\"PARTIAL\",IF(T95=0,\"FULL\")))","v":"FULL"}]
["S28","Analyse the reception and reservation systems and performance, identifies and implement improvement, e.g. to reduce guest waiting times, minimise check-in / check-out congestion","NO","NO","YES","NO","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S29","Analyse and present a range of complex information and provide intelligence, for example on revenue in relation to market factors","NO","NO","NO","YES","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(R97=1,1,IF(R97=0.5,0.5,IF(R97=0,0)))","v":0},{"$f":"IF(T97=1,\"NONE\",IF(T97=0.5,\"PARTIAL\",IF(T97=0,\"FULL\")))","v":"FULL"}]
["S30","Monitor competitor performance and business / industry  comparisons","NO","NO","NO","YES","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S31","Carry out effective yield management in line with business requirements","NO","NO","NO","YES","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S32","Forecast potential revenue performance in collaboration with other managers","NO","NO","NO","YES","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S33","Manage the planning and delivery of multiple events","NO","NO","NO","NO","YES","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(R101=1,1,IF(R101=0.5,0.5,IF(R101=0,0)))","v":0},{"$f":"IF(T101=1,\"NONE\",IF(T101=0.5,\"PARTIAL\",IF(T101=0,\"FULL\")))","v":"FULL"}]
["S34","Track and analyse enquiries to fulfil forecast business levels","NO","NO","NO","NO","YES","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S35","Manage relationships with a variety of organisations and stakeholders such as suppliers and exhibitors","NO","NO","NO","NO","YES","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(R103=1,0.5,IF(R103=0.5,0.5,IF(R103=0,0)))","v":0},{"$f":"IF(T103=0.5,\"NONE\",IF(T103=0,\"PARTIAL\"))","v":"PARTIAL"}]
["S36","Manage the delivery of on and off site sales of goods and products","NO","NO","NO","NO","NO","YES","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(R104=1,0.5,IF(R104=0.5,0.5,IF(R104=0,0)))","v":0},{"$f":"IF(T104=0.5,\"NONE\",IF(T104=0,\"PARTIAL\"))","v":"PARTIAL"}]
["S37","Manage food production to established standards and where relevant according to brand specifications, ensuring that all food safety practices are followed","NO","NO","NO","NO","NO","YES","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(R105=1,1,IF(R105=0.5,0.5,IF(R105=0,0)))","v":0},{"$f":"IF(T105=1,\"NONE\",IF(T105=0.5,\"PARTIAL\",IF(T105=0,\"FULL\")))","v":"FULL"}]
["S38","Maintain the appearance of the establishment to business standards managing cleanliness, maintenance, repairs and refurbishment","NO","NO","NO","NO","NO","YES","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(R106=1,0.5,IF(R106=0.5,0.5,IF(R106=0,0)))","v":0},{"$f":"IF(T106=0.5,\"NONE\",IF(T106=0,\"PARTIAL\"))","v":"PARTIAL"}]
["S39","Train and manage kitchen team members to deliver a consistent and timely food production operation to meet the needs and expectations of the customer and business, including adherence to brand standards where appropriate","NO","NO","NO","NO","NO","NO","YES","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(R107=1,1,IF(R107=0.5,0.5,IF(R107=0,0)))","v":0},{"$f":"IF(T107=1,\"NONE\",IF(T107=0.5,\"PARTIAL\",IF(T107=0,\"FULL\")))","v":"FULL"}]
["S40","Effectively manage kitchen equipment and resources in line with legislative and operational requirements. Ensure regular servicing and maintenance has minimal impact on operations","NO","NO","NO","NO","NO","NO","YES","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(R108=1,0.5,IF(R108=0.5,0.5,IF(R108=0,0)))","v":0},{"$f":"IF(T108=0.5,\"NONE\",IF(T108=0,\"PARTIAL\"))","v":"PARTIAL"}]
["S41","Manage food safety systems to adhere to legislation. Ensure that all required procedures, training and monitoring documentation are completed within timescales and issues addressed as appropriate","NO","NO","NO","NO","NO","NO","YES","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(R109=1,1,IF(R109=0.5,0.5,IF(R109=0,0)))","v":0},{"$f":"IF(T109=1,\"NONE\",IF(T109=0.5,\"PARTIAL\",IF(T109=0,\"FULL\")))","v":"FULL"}]
["S42","Plan, manage, evaluate and review the work of the team and use of resources across hospitality functions to ensure the right people and tools are in the right place at the right time.","NO","NO","NO","NO","NO","NO","NO","YES",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(R110=1,1,IF(R110=0.5,0.5,IF(R110=0,0)))","v":0},{"$f":"IF(T110=1,\"NONE\",IF(T110=0.5,\"PARTIAL\",IF(T110=0,\"FULL\")))","v":"FULL"}]
["S43","Manage the team and resources to ensure that the needs of the customer are met whilst maintaining business / brand standards","NO","NO","NO","NO","NO","NO","NO","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
[null,"Behaviours"]
["B1","Inspire team members to demonstrate personal drive to achieve the business vision and objectives","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,{"$f":"IF(K113:K141 = \"FULLY MET\",1,IF(K113:K141 = \"PARTIALLY MET\",0.5,IF(K113:K141 = \"NOT MET\",0,)))","v":0},null,"NONE",{"$f":"IF(R113=1,1,IF(R113=0.5,0.5,IF(R113=0,0)))","v":0},{"$f":"IF(T113=1,\"NONE\",IF(T113=0.5,\"PARTIAL\",IF(T113=0,\"FULL\")))","v":"FULL"}]
["B2","Be financially astute in work activities, visibly discourage waste and act credibly on matters that affect business finance","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(R114=1,0.5,IF(R114=0.5,0.5,IF(R114=0,0)))","v":0},{"$f":"IF(T114=0.5,\"NONE\",IF(T114=0,\"PARTIAL\"))","v":"PARTIAL"}]
["B3","Openly share information with colleagues that support business objectives and growth","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(R115=1,1,IF(R115=0.5,0.5,IF(R115=0,0)))","v":0},{"$f":"IF(T115=1,\"NONE\",IF(T115=0.5,\"PARTIAL\",IF(T115=0,\"FULL\")))","v":"FULL"}]
["B4","Make decisions based on a sound analysis and judgement of available management information","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B5","Actively promote the benefits of working within standard business operating procedures","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B6","Ability to make accurate forecasts based on current and future trends","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B7","Think ahead and demonstrate resourcefulness when developing plans","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B8","Use technology responsibly and take an interest in new developments that could support the business","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B9","Be accountable, advocate and adhere to the importance of working legally in the best interest of all people","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B10","Be solution focussed through proactive risk management personally and through others","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B11","Demonstrate commitment to self-improvement, championing a culture of continual development and progression; trying out and reflecting on methods to develop own leadership skills","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B12","Manage team to take a pride in their role through demonstrating a consistently positive and professional approach to communication","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B13","Empower team members whilst providing adequate support to aid their decision making","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B14","Proactively develop and maintain a customer centred culture","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B15","Provide clear direction to team and empower them to implement effective customer service resolutions","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B16","Drive behavioural change through encouraging others to seek and act on feedback","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B17","Personally market the business and industry through creating a culture of passionate enthusiasm to provide customers with the best possible experience, seeking and acting upon feedback","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B18","Drive a strong cultural belief in the brand and product / service","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(R130=1,1,IF(R130=0.5,0.5,IF(R130=0,0)))","v":0},{"$f":"IF(T130=1,\"NONE\",IF(T130=0.5,\"PARTIAL\",IF(T130=0,\"FULL\")))","v":"FULL"}]
["B19","Create a high performance culture","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(R131=1,1,IF(R131=0.5,0.5,IF(R131=0,0)))","v":0},{"$f":"IF(T131=1,\"NONE\",IF(T131=0.5,\"PARTIAL\",IF(T131=0,\"FULL\")))","v":"FULL"}]
["B20","Pioneer business decisions and promote a positive attitude to change","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(R132=1,1,IF(R132=0.5,0.5,IF(R132=0,0)))","v":0},{"$f":"IF(T132=1,\"NONE\",IF(T132=0.5,\"PARTIAL\",IF(T132=0,\"FULL\")))","v":"FULL"}]
["B21","Lead by example to promote business and social responsibility and act as a role model to ensure self and team are operating in an empathic, fair and consistently professional manner","YES","YES","YES","YES","YES","YES","YES","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B22","Demonstrate passion for high quality food and drink products and service","YES","NO","NO","NO","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B23","Actively seek innovative ideas for improving the physical presentation of the establishment in line with business constraints","NO","YES","NO","NO","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(R135=1,1,IF(R135=0.5,0.5,IF(R135=0,0)))","v":0},{"$f":"IF(T135=1,\"NONE\",IF(T135=0.5,\"PARTIAL\",IF(T135=0,\"FULL\")))","v":"FULL"}]
["B24","Demonstrate consistently high standards of personal presentation and conduct, and instil the same values in the team","NO","NO","YES","NO","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B25","Demonstrate the ability to identify commercial opportunity to maximise revenue for the business across the different functions and departments of the business","NO","NO","NO","YES","NO","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B26","Is highly organised and proactive, anticipating and solving problems quickly to ensure stakeholder satisfaction","NO","NO","NO","NO","YES","NO","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B27","Actively seek opportunities to improve the commercial presentation of the outlet to enhance and maximise sales","NO","NO","NO","NO","NO","YES","NO","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B28","Lead the department with passion, instilling a sense of pride in team ensuring a consistently high quality and efficient food production operation","NO","NO","NO","NO","NO","NO","YES","POTENTIAL MAPPING",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B29","Think strategically when planning the use of team members and resources to maximise current and future operations. Proactively seek ways of working that embrace multi- functional teams","NO","NO","NO","NO","NO","NO","NO","YES",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
[]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"Hospitality manager (level 4) - Food and Beverage manager"]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"Gross score",{"$f":"SUM(R25:R47, R69:R91, R113:R134)","v":0},"Net Score",{"$f":"SUM(T25:T47, T69:T91, T113:T134)","v":0}]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"total KSB coverage",{"$f":"R146/T150","v":0},"total CoE KSB coverage",{"$f":"T146/T153","v":0}]
[]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"total KSBs",68]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"fully mitigated",0]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"partially mitigated",5]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"net KSB",{"$f":"T150-T151-(T152*0.5)","v":65.5}]
[]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"Hospitality manager (level 4) - House keeping manager"]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"Gross score",{"$f":"SUM(R25:R45,R48:R50,R69:R89, R92:R94,R113:R133,R135)","v":0},"Net Score",{"$f":"SUM(T25:T45,T48:T50,T69:T89, T92:T94,T113:T133,T135)","v":0}]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"total KSB coverage",{"$f":"R158/T162","v":0},"total CoE KSB coverage",{"$f":"T158/T165","v":0}]
[]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"total KSBs",70]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"fully mitigated",0]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"partially mitigated",5]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"net KSB",{"$f":"T162-T163-(T164*0.5)","v":67.5}]
[]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"Hospitality manager (level 4) - Front office manager"]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"Gross score",{"$f":"SUM(R25:R45,R51:R52,R69:R89,R95:R96,R113:R133,R136)","v":0},"Net Score",{"$f":"SUM(T25:T45,T51:T52,T69:T89,T95:T96,T113:T133,T136)","v":0}]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"total KSB coverage",{"$f":"R170/T174","v":0},"total CoE KSB coverage",{"$f":"T170/T177","v":0}]
[]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"total KSBs",68]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"fully mitigated",0]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"partially mitigated",5]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"net KSB",{"$f":"T174-T175-(T176*0.5)","v":65.5}]
[]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"Hospitality manager (level 4) - Revenue manager"]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"Gross score",{"$f":"SUM(R25:R45,R53:R56,R69:R89,R97:R100,R113:R133,R137)","v":0},"Net Score",{"$f":"SUM(T25:T45,T53:T56,T69:T89,T97:T100,T113:T133,T137)","v":0}]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"total KSB coverage",{"$f":"R182/T186","v":0},"total CoE KSB coverage",{"$f":"T182/T189","v":0}]
[]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"total KSBs",72]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"fully mitigated",0]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"partially mitigated",5]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"net KSB",{"$f":"T186-T187-(T188*0.5)","v":69.5}]
[]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"Hospitality manager (level 4) - Conference and events manager"]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"Gross score",{"$f":"SUM(R25:R45,R57:R59,R69:R89,R101:R103,R113:R133,R138)","v":0},"Net Score",{"$f":"SUM(T25:T45,T57:T59,T69:T89,T101:T103,T113:T133,T138)","v":0}]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"total KSB coverage",{"$f":"R194/T198","v":0},"total CoE KSB coverage",{"$f":"T194/T201","v":0}]
[]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"total KSBs",70]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"fully mitigated",0]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"partially mitigated",6]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"net KSB",{"$f":"T198-T199-(T200*0.5)","v":67}]
[]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"Hospitality manager (level 4) - Hospitality outlet manager"]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"Gross score",{"$f":"SUM(R25:R45,R60:R62,R69:R89,R104:R106,R113:R133,R139)","v":0},"Net Score",{"$f":"SUM(T25:T45,T60:T62,T69:T89,T104:T106,T113:T133,T139)","v":0}]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"total KSB coverage",{"$f":"R206/T210","v":0},"total CoE KSB coverage",{"$f":"T206/T213","v":0}]
[]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"total KSBs",70]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"fully mitigated",0]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"partially mitigated",7]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"net KSB",{"$f":"T210-T211-(T212*0.5)","v":66.5}]
[]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"Hospitality manager (level 4) - Kitchen manager (head chef)"]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"Gross score",{"$f":"SUM(R25:R45,R63:R65,R69:R89,R107:R109,R113:R133,R140)","v":0},"Net Score",{"$f":"SUM(T25:T45,T63:T65,T69:T89,T107:T109,T113:T133,T140)","v":0}]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"total KSB coverage",{"$f":"R218/T222","v":0},"total CoE KSB coverage",{"$f":"T218/T225","v":0}]
[]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"total KSBs",70]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"fully mitigated",0]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"partially mitigated",6]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"net KSB",{"$f":"T222-T223-(T224*0.5)","v":67}]
[]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"TOTAL FOR ALL KSBs"]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"Gross score",{"$f":"SUM(R25:R141)","v":0},"Net Score",{"$f":"SUM(T25:T141)","v":0}]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"total KSB coverage",{"$f":"R230/T234","v":0},"total CoE KSB coverage",{"$f":"T230/T237","v":0}]
[]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"total KSBs",115]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"fully mitigated",0]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"partially mitigated",9]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"net KSB",{"$f":"T234-T235-(T236*0.5)","v":110.5}]
[]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"Hospitality manager (level 4) - Multi-functional manager"]
[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"For Multi-functional manager calculations depend on options mapped and formulae will be created when needed"]

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[null,"START HERE"]
[null,"Awarding body/Applicant:"]
[null,"Please type the name of awarding body/applicant here"]
[null,"Qualification name:"]
[null,"Please type your qualification title here"]
[null,"Programme title if applicable:"]
[null,"Please type the programme title here"]
[]
[]
["EXAMPLE OF KSB MAPPING"]
["KSB","KSB Statement ","KSB coverage - select the coverage provided by the qualification from the dropdown box","Where in the qualification is the relevant content? Please reference precisely where the content you are citing as evidence is within the submitted documents - Document name/Module name/Specific page number ","Evidence - Quote or copy & paste the relevant content from your referenced qualification documents. Please provide 1 - 3 references that best evidence the KSB and only refer to content that all students will cover regardless of option choice. The information you supply in this column, in conjunction with the Supporting Comments / Rationale column (Column F) should clearly and explicitly demonstrate the declared level of KSB coverage.","Supporting Comments/Rationale – Where the evidence in Column E does not clearly and explicitly provide the declared level of coverage or might not be obvious to someone who is not an expert in your qualification, use this space to explain how the level of KSB coverage is achieved by the qualification content - please be specific to the wording and meaning of the KSB statement. Where a KSB is not fully met, please provide the rationale for why you feel this is not achievable.","Assessment method - Provide information on the method(s) used to assess this KSB and relevant assessment materials."]
["K7","Safe and professional working practices including health, safety, environment and legislative requirements relevant to the sector, the organisation and own role","FULLY MET","Qualification specification, pg 14-16\n\nModule 2: Health, safety and professional working practices, pg 6\n\n","Module 2: LO1 - Understand the importance of health and safety in the workplace. LO2 - Understand the application of health and safety legislation in the workplace. LO3 - Understand how to apply safe working practices to work activities. \nIndicative content: local, regional, national health & safety regulations, codes of practice, site safety, health & safety promotion, health & safety measures, PPE, manual handling, equipment management, waste disposal, risk management, risk assessment","Learners will be able to show a full understanding of Health & Safety and legislative requirements relevant to the role. The indicative content on Pg 16 of the qualification specification shows they will cover Health & Safety across the wider sector, and then identify some measures that may be specific to certain organisations. Learners will also analyse the role of the employer and the environment with regards to applying Health & Safety working practices and processes.","Module 2 - students will produce a written report using a brief. There is also a short answer paper. Module 2 Assessment Brief pg 7-8 refers. \n"]
["S23 ","Communicate effectively (verbal, non-verbal, written, digital) in manner relevant to the target audience","FULLY MET","Qualification specification, pg 21-22\nModule 6: The Fundamentals of Practice, pg 12\nModule 9: Personal and Professional Development Skills, pg 11\n\n","Module 6: LO2 - Know how to use digital devices and databases relevant to your workplace. Module 9: LO1 - Understand the uses of different methods of communication. LO3 - Be able to communicate effectively with different audiences. \nIndicative content: verbal and non-verbal communication skills, presentation skills, academic and non-academic writing style, writing skills","Learners will cover verbal, non-verbal, written and digital communications, and demonstrate practical skills by completing assessment tasks which will include simulated work environments and preparing presentations targeting different audiences. Learners will develop the skills to communicate with people in a professional capacity including co-workers, line managers, clients, contractors and the public.","Module 6 - case study. \nModule 9 - scenarios in simulated work environment, students will produce presentation. Module 9 assessment pg 4. \n\n"]
[]
[]
[]
[]
[null,"Senior culinary chef (level 4)"]
[null,"Return to Guide"]
["KSB","KSB Statement ","KSB coverage - select the coverage provided by the qualification from the dropdown box","Where in the qualification is the relevant content? Please reference precisely where the content you are citing as evidence is within the submitted documents - Document name/Module name/Specific page number ","Evidence - Quote or copy & paste the relevant content from your referenced qualification documents. Please provide 1 - 3 references that best evidence the KSB and only refer to content that all students will cover regardless of option choice. The information you supply in this column, in conjunction with the Supporting Comments / Rationale column (Column F) should clearly and explicitly demonstrate the declared level of KSB coverage.","Supporting Comments/Rationale – Where the evidence in Column E does not clearly and explicitly provide the declared level of coverage or might not be obvious to someone who is not an expert in your qualification, use this space to explain how the level of KSB coverage is achieved by the qualification content - please be specific to the wording and meaning of the KSB statement. Where a KSB is not fully met, please provide the rationale for why you feel this is not achievable.","Assessment method - Provide information on the method(s) used to assess this KSB and relevant assessment materials.",null,"AB Score","IM Score","Mitigations ","CoE Score","Outstanding Requirement","IM Comment","IM moderation","G7 QA","IM G7 Response","Conclusion"]
[null,"Knowledge"]
["K1","The principles of food preparation and cooking, knife selection and handling, taste, diet and nutrition, and how to bring these together in a challenging and time bound environment",null,null,null,null,null,null,{"$f":"IF(C22:C40 = \"FULLY MET\",1,IF(C22:C40 = \"PARTIALLY MET\",0.5,IF(C22:C40 = \"NOT MET\",0,)))","v":0},null,"NONE",{"$f":"IF(J22=1,1,IF(J22=0.5,0.5,IF(J22=0,0)))","v":0},{"$f":"IF(L22=1,\"NONE\",IF(L22=0.5,\"PARTIAL\",IF(L22=0,\"FULL\")))","v":"FULL"}]
["K2","The business or brand specifications and understand how to use them to create standardised menu items and dishes",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(J23=1,1,IF(J23=0.5,0.5,IF(J23=0,0)))","v":0},"FULL"]
["K3","How technology supports the preparation and production of menu items and dishes",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K4","How to recognise malfunctions or hazards and work to agreed practices and guidelines to ensure a safe, clean and hygienic kitchen environment",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K5","How personal approach and performance impacts on the successful production of menu items and dishes",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K6","How to research up to date knowledge of product range, brand development, promotions and current trends",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K7","The food safety practices and procedures to ensure the safe preparation, cooking and storage of food in readiness for serving the public or centralised distribution",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K8","What to look for in ingredients and how to handle and store them to maintain quality, in line with food safety legislation",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K9","How to support and influence the team positively to deliver a high quality product",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K10","How all staff and teams are dependent on each other and understand the importance of teamwork both back and front of house in achieving business objectives",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K11","How to work with people from a wide range of backgrounds and cultures and recognise how local demographics may impact on the product range of the business",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K12","How to communicate knowledge and experience to the team and support own and individuals’ development",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K13","How to operate efficiently to deliver profit margins, reduce wastage and support the overall financial performance of the business",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K14","Understand legislative responsibilities and the importance of protecting peoples’ health, safety and security",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K15","How to identify, plan for and minimise risks to the service and operation",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K16","The customer profile of the business, who its main competitors are and the business growth strategy",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K17","Understand the supply chain including procurement, traceability, provenance and quality monitoring for your culinary offer",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K18","The processes policies and procedures of your organisation and a range of establishments relating to the culinary offer",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["K19","The review process to be able to continuously improve the current culinary offer",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
[null,"Skills"]
["S1","Apply a range of food preparation, knife and cooking skills and techniques to produce quality dishes in line with business requirements",null,null,null,null,null,null,{"$f":"IF(C42:C59 = \"FULLY MET\",1,IF(C42:C59 = \"PARTIALLY MET\",0.5,IF(C42:C59 = \"NOT MET\",0,)))","v":0},null,"NONE",{"$f":"IF(J42=1,1,IF(J42=0.5,0.5,IF(J42=0,0)))","v":0},"FULL"]
["S2","Produce profitable menu items and dishes according to business specifications",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(J43=1,0.5,IF(J43=0.5,0.5,IF(J43=0,0)))","v":0},{"$f":"IF(L43=0.5,\"NONE\",IF(L43=0,\"PARTIAL\"))","v":"PARTIAL"}]
["S3","Use technology appropriately and efficiently to support the production of food and ensure maintenance issues and malfunctions are dealt with promptly",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(J44=1,1,IF(J44=0.5,0.5,IF(J44=0,0)))","v":0},"FULL"]
["S4","Support team to deal with unexpected malfunctions or hazards that disrupt work activities",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S5","Ensure positive business or brand image is upheld in work activities and the delivery of products at all times",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(J46=1,0.5,IF(J46=0.5,0.5,IF(J46=0,0)))","v":0},{"$f":"IF(L46=0.5,\"NONE\",IF(L46=0,\"PARTIAL\"))","v":"PARTIAL"}]
["S6","Maintain consistency in product and service quality to meet customer requirements",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(J47=1,1,IF(J47=0.5,0.5,IF(J47=0,0)))","v":0},"FULL"]
["S7","Prepare, cook, store or present food to agreed relevant legislative food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times in readiness for serving the public or centralised distribution",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S8","Take responsibility for the safe storage, preparation, cooking and presentation of ingredients to deliver a quality product that is safe for instant consumption or centralized distribution",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S9","Manage self and other to ensure the food produced is of high quality, delivered on time and to specification",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S10","Adopt problem solving judgements to identify and deal with problems within the team and across the organization to drive a positive outcome",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(J51=1,0.5,IF(J51=0.5,0.5,IF(J51=0,0)))","v":0},{"$f":"IF(L51=0.5,\"NONE\",IF(L51=0,\"PARTIAL\"))","v":"PARTIAL"}]
["S11","S11: Use effective methods of communication and operate in a fair and empathic manner that achieves the desired result and demonstrates a customer centric culture",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(J52=1,1,IF(J52=0.5,0.5,IF(J52=0,0)))","v":0},"FULL"]
["S12","Identify skills development needs and actively encourage and support individuals and self to enhance their skills and knowledge",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S13","Monitor costs, using forecasting to set realistic targets with the team; effectively control resource allocation; minimise wastage and use sustainable working practices",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S14","Comply with relevant legal requirements and maintain the safety and security of people at all times",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S15","Risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["S16","Apply business and brand values that actively market the business, support competitiveness and help meet business objectives",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(J57=1,0.5,IF(J57=0.5,0.5,IF(J57=0,0)))","v":0},{"$f":"IF(L57=0.5,\"NONE\",IF(L57=0,\"PARTIAL\"))","v":"PARTIAL"}]
["S17","Execute organisation process, policies and procedures for the supply chain including procurement, traceability, provenance and quality monitoring",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(J58=1,0.5,IF(J58=0.5,0.5,IF(J58=0,0)))","v":0},"PARTIAL"]
["S18","Research and respond timely to sector trends when maintaining and reviewing the culinary offer",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(J59=1,1,IF(J59=0.5,0.5,IF(J59=0,0)))","v":0},{"$f":"IF(L59=1,\"NONE\",IF(L59=0.5,\"PARTIAL\",IF(L59=0,\"FULL\")))","v":"FULL"}]
[null,"Behaviours"]
["B1","Remain calm under pressure",null,null,null,null,null,null,{"$f":"IF(C61:C66 = \"FULLY MET\",1,IF(C61:C66 = \"PARTIALLY MET\",0.5,IF(C61:C66 = \"NOT MET\",0,)))","v":0},null,"NONE",{"$f":"IF(J61=1,1,IF(J61=0.5,0.5,IF(J61=0,0)))","v":0},{"$f":"IF(L61=1,\"NONE\",IF(L61=0.5,\"PARTIAL\",IF(L61=0,\"FULL\")))","v":"FULL"}]
["B2","Welcome feedback , be pro-active and solution focused",null,null,null,null,null,null,0,null,"NONE",0,"FULL"]
["B3","Be committed to the culture vision and values of the business",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(J63=1,0.5,IF(J63=0.5,0.5,IF(J63=0,0)))","v":0},{"$f":"IF(L63=0.5,\"NONE\",IF(L63=0,\"PARTIAL\"))","v":"PARTIAL"}]
["B4","Lead by example",null,null,null,null,null,null,0,null,"NONE",{"$f":"IF(J64=1,1,IF(J64=0.5,0.5,IF(J64=0,0)))","v":0},{"$f":"IF(L64=1,\"NONE\",IF(L64=0.5,\"PARTIAL\",IF(L64=0,\"FULL\")))","v":"FULL"}]
["B5","Commit to and reflect on own continuous professional development and learning",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(J65=1,0.5,IF(J65=0.5,0.5,IF(J65=0,0)))","v":0},{"$f":"IF(L65=0.5,\"NONE\",IF(L65=0,\"PARTIAL\"))","v":"PARTIAL"}]
["B6","Celebrate personal and organisations achievement",null,null,null,null,null,null,0,null,"PARTIAL",{"$f":"IF(J66=1,0.5,IF(J66=0.5,0.5,IF(J66=0,0)))","v":0},"PARTIAL"]
[]
[]
[null,null,null,null,null,null,null,null,"Gross score",{"$f":"SUM(J22:J66)","v":0},"Net Score",{"$f":"SUM(L22:L66)","v":0}]
[null,null,null,null,null,null,null,null,"total KSB coverage",{"$f":"J69/L73","v":0},"total CoE KSB coverage",{"$f":"L69/L76","v":0}]
[]
[]
[null,null,null,null,null,null,null,null,null,null,"total KSBs",43]
[null,null,null,null,null,null,null,null,null,null,"fully mitigated",0]
[null,null,null,null,null,null,null,null,null,null,"partially mitigated",8]
[null,null,null,null,null,null,null,null,null,null,"net KSB",{"$f":"L73-L74-(L75*0.5)","v":39}]

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[]
[]
[]
["FULLY MET"]
["PARTIALLY MET"]
["NOT MET "]