Hospitality Supervision Advanced Apprenticeship Level 3
Course
In Stratford-Upon-Avon
Description
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Type
Course
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Level
Advanced
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Location
Stratford-upon-avon
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Duration
18 Months
The Level 3 Diploma in Hospitality Supervision and Leadership (NVQ) is designed to recognise occupational competence for anyone with a supervisory or leadership role in the hospitality industry. To achieve the Diploma learners must demonstrate competence when working in a real hospitality workplace.
Facilities
Location
Start date
Start date
Reviews
Course programme
Hospitality Supervision Advanced Apprenticeship Level 3.
About the Course
Study Mode
Apprenticeship
Introduction The Level 3 Diploma in Hospitality Supervision and Leadership (NVQ) is designed to recognise occupational competence for anyone with a supervisory or leadership role in the hospitality industry. To achieve the Diploma learners must demonstrate competence when working in a real hospitality workplace.
Course Units NVQ Level 3 Diploma in Hospitality Supervision and Leadership Skills Course Content:
Mandatory Units:
· Contribute to the control of resources
· Provide Leadership for your team
· Lead a team to improve customer service
· Maintain the health, hygiene, safety and security of the working environment
· Develop productive working relationships with colleagues
Optional Units:
· Supervise Housekeeping Services · Supervise drink services
· Supervise portering and concierge services · Supervise reception services
· Supervise reservations and bookings services · Supervise food services
· Supervise food production operations · Supervise functions
· Provide learning opportunities for colleagues · Supervise vending services
· Supervise off-site food delivery services · Supervise linen services
· Supervise cellar and drink storage operations · Lead meetings
· Manage the environmental impact of work
· Manage the receipt, storage or dispatch of goods
· Supervise the wine store/cellar and dispense counted
· Supervise the use of technological equipment in hospitality services
· Supervise practices for handling payments
· Contribute to the development of a wine list
· Contribute to the selection of staff for activities
· Contribute to promoting hospitality services and products
· Contribute to the development of recipes and menus
· Monitor and solve customer service problems · Improve the customer relationship
· Ensure food safety practices are followed in the preparation and serving of food and drink
Technical Certificate:
Award in Hospitality & Catering Principles
Key Skills:
Application of Number Level 2
Communications Level 2
ERR - Employer Responsibility & Rights
Duration 18 months
Tuition Fees(Cost) Cost : Free
Other Information Start Dates : Throughout the year
Hospitality Supervision Advanced Apprenticeship Level 3