Hospitality Supervision Level 3 NVQ

West Kent College

Price on request
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Important information

  • NVQ
  • Tonbridge
Description

The course is designed for students who are at supervisory level or above in the hospitality & catering industry & supervise a team. The student will require permission & full support from their employer.

Important information

Requirements: A level two qualification in hospitality & catering. Applicants must be employed in the industry in a role involving supervising a team . One years experience in a reputable environment with a good knowledge of life skil

Government funding available

Venues

Where and when

Starts Location
On request
Tonbridge
Brook Street, TN9 2PW, Kent, England
See map

Course programme

Hospitality Supervision Level 3 NVQ
The course is designed for students who are at supervisory level or above in the hospitality & catering industry & supervise a team. The student will require permission & full support from their employer.
Course Content:
To achieve this qualification the student must complete eight units Four are mandatory and four are optional.
Mandatory Units:
# 3HS1
# : Supervise the work of staff 3HS2
# : Establish and develop positive working relationships in hospitality 3HS3
# : Contribute to the control of resources 3HS4
: Maintain the health, hygiene, safety and security of the working environment
Optional Units:
# 3HS5
# : Manage yourself 3HS10
# : Maintain the food service 3HS8
# : Supervise a function 3HS11
# : Maintain the drinks service 3HS17
# : Maintain the housekeeping service 3HS20
# : Maintain the portering and concierge service 3HS21
# : Maintain the reception service 3HS22
# : Maintain the reservations and booking service 3HS7
# : Maintain food production operations 3HS9
# : Contribute to the development and introduction of recipes and menus 3HS12
# : Maintain the off-site food delivery service 3HS13
# : Maintain cellar and drink storage operations 3HS14
# : Maintain external areas 3HS15
# : Maintain the wine cellar and dispense counter 3HS16
# : Maintain the vending service 3HS18
# : Maintain the linen service 3HS19
# : Monitor and solve customer service problems 3HS23
# : Work with others to improve customer service 3HS24
# : Contribute to the selection of personnel for activities 3HS25
# : Contribute to the development of teams and individuals 3HS26
# : Enter and find data using a computer 3HS27
# : Control practices for handling payments 3HS28
# : Contribute to the development of the wine list 3HS6
: Contribute to promoting hospitality services and products The course is to designed to help students make the step up from supervisor to management establishing their knowledge and understanding and giving them the confidence to go forward. This course will be delivered in the students workplace at times suitable both for the student & the employer. The course is mainly theory based although the assessor will carry out observations & accept other forms of evidence. In each unit there are what you must know questions (knowledge) that must be completed by the student with advice & guidance given by the assessor.

Awarding body:
Hospitality Awarding Body / City & Guilds.

Entry Requirements:
# A level two qualification in hospitality
# & catering. Applicants must be employed in the industry in a role involving supervising a team
# . One years experience in a reputable environment with a good knowledge of life skill

Assessment:
Students will be required to collect & reference the evidence for each unit for the assessor to check on each visit. The assessor will give advice & guidance & also carry out observations. A witness statement, photographic evidence, written/audio evidence authenticated by line/senior manager is acceptable. Oral or written questions will be used to cover any gaps in evidence.

Progression Routes:
# Students may progress to: Level four customer service award
# . The A1
& A2 assessor qualification.

Career Options:
Upon successful completion of the course, students may progression into management.

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