Hospitality Supervision and Leadership Advanced Apprenticeship Details

During the course of your apprenticeship you will cover the following units: Level 3 NVQ Diploma in Hospitality Supervision and Leadership Mandatory Units: Group A (23 Credits) + Group B (4 Credits) Employment Rights and Responsibilities in Hospitality, Leisure, Travel and Tourism Sector (2 credits) Set objectives and provide support for team members (5credits) Develop working relationships with colleagues (3 credits) Lead a team to improve customer service (7 credits) Contribute to the control of resources (4 credits) Maintain the health, hygiene, safety and security of the working environment (4 credits) Optional Units: Group B or C (10 credits) GROUP B Supervise Drink Services (4 credits) Supervise Food Production Operations (4 credits) Supervise Food Service (4 credits) Supervise Functions (4 credits Supervise Housekeeping Operations (4 credits) Supervise Portering and Concierge Operations (4 credits) Supervise Reception Services (5 credits) Supervise Reservations and booking services (5 credits) GROUP C Monitor and solve customer service problems (6 credits) Support learning and development within own area of responsibility (5 credits) Improve the customer relationship (7 credits) Manage the environmental impact of work activities (5 credits) Lead and manage meetings (4 credits) Contribute to the selection of staff for activities (5 credits) Manage the receipt, storage or dispatch of goods (3 credits) Supervise Cellar and Drink Storage Operations (5 credits) Supervise Linen Services (5 credits) Supervise Practices for Handling Payments (4 credits) Supervise the use of technological equipment in hospitality services (4 credits) Supervise the wine store/cellar and dispense counter (5 credits) Supervise vending Service (5 credits) Ensure Food Safety Practices are Followed in the Preparation and Serving of Food and Drink (5 credits) Contribute to Promoting Hospitality Products and Services (5 credits) Contribute to the Development of a Wine List (5 credits) Supervise off-site food delivery service (4 credits) Contribute to the Development of Recipes and Menus (4 credits) Level 3 Award in Hospitality Supervision and Leadership Principles (11 credits) Mandatory Units: Principles of leading a team in the Hospitality Industry (5 credits) Supervision of Operations in the Hospitality Industry (4 credits) Principles of Supervising Customer Service performance in Hospitality Leisure, Travel and Tourism (2 credits)