Course Outline
These qualifications are ideal for you if your job or
intended job is involved primarily within supervision in the
hospitality environment.
Learning and skills outcomes
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The aim of this qualification is to recognise good hospitality
practice.
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The flexibility of this qualification will enable candidates'
skills to be adapted for a specific work based activity and/or
employer requirements.
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Help staff do their job better, improving quality of output
and decreasing time spent on solving problems.
Suggested audience and pre-requirements
This qualification is aimed at people working within the
hospitality industry.
You do not need any formal qualifications.
Benefits and progression
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Offer employers up to date hospitality supervision techniques,
targeted to their needs rather than qualification
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Improves efficiency and productivity
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Aligned to the need of business, it allows employers and
learners to take control of the learning experience
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work-place learning
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Improves employee job satisfaction, motivation and retention,
and create a quality assured highly skilled workforce.
Course detail
The detail course content is as follow:
Mandatory Units
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Supervise the work of staff
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Establish and develop positive working relationships in
hospitality
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Contribute to the control of resources
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Maintain the health, hygiene, safety and security of the
working environment
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Manage yourself
Optional Units A
Plus a minimum of 1 of the following units:
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Maintain food production operations
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Supervise a function
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Maintain the food service
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Maintain the drinks service
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Maintain the housekeeping service
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Maintain the portering and concierge service
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Maintain the reception service
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Maintain the reservations and booking service
Optional Units B
Plus the candidate may complete up to two of the following
units:
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Contribute to promoting hospitality services and
products
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Contribute to the development and introduction of recipes and
menus
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Maintain the off-site food delivery service
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Maintain cellar and drink storage operations
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Maintain external areas
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Maintain the wine cellar and dispense counter
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Maintain the vending service
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Maintain the linen service
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Monitor and solve customer service problems
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Work with others to improve customer service
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Contribute to the selection of personnel for activities
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Contribute to the development of teams and individuals
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Enter and find data using a computer
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Control practices for handling payments
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Contribute to the development of the wine list
It is not compulsory for any units to be completed from
Optional units B.
Duration and delivery
Duration
4-6 month delivery in the work place.
Candidates will be seen by a Trainer/Assessor weekly or
fortnightly.
Delivery
Training can be delivered in the work place.
Following a group induction (3 hours) and initial assessment
candidates will work with the Trainer/Assessor to put together a
portfolio and will be observed and assessed in the work place.