Hospitality Supervision NVQ 3

Hospitality Supervision NVQ Level 3

Overview

Level 3 NVQ in Hospitality Supervision has been developed from the National Occupational
Standards produced by the Hospitality Training Foundation.

The aim of the qualification is to contribute to the skills, knowledge and overall performance of the
Hospitality Industry’s supervisors. It provides a first insight into the principles and processes of
management and will aid career progression.

Within your job role you would have responsibility for:

• Liaising with management
• Helping to plan the work of staff, briefing, training and supporting staff in their work.
• Monitoring the work of staff and keeping it in line with plans
• Making sure staff have the materials and equipment they need, making sure they use thosematerials and equipment safely and efficiently.
• Taking immediate responsibility for health, safety, welfare and security in the environment in which your staff are working.
• Being the next point of contact when customers have problems or complaints that front-line staff are unable to deal with.

Outline Programme

The course covers the following syllabus:

To achieve a full Level 3 NVQ in Hospitality Supervision the learner must complete 8 units, including the 5 mandatory units and 3 optional units, at least one of which must be from group A as follows:

MANDATORY UNITS (Complete all 5 units)

• UNIT 138 (HS1) Supervise the work of staff
• UNIT 139 (HS2 Establish and develop positive working relationships in hospitality
• UNIT 140 (HS3) Contribute to the control of resources
• UNIT 141 (HS5) (Unit C1 of the Management Standards) Manage Yourself

OPTIONAL UNITS A (Complete a minimum of one of the following)

• UNIT 144 (HS7) Maintain food production operations
• UNIT 145 (HS8) Supervise a function
• UNIT 146 (HS10) Maintain the food service
• UNIT 147 (HS11) Maintain the drinks service
• UNIT 148 (HS17) Maintain the housekeeping service
• UNIT 149 (HS20) Maintain the portering and concierge service
• UNIT 150 (HS21) Maintain the reception service
• UNIT 151 (HS22) Maintain the reservation service

OPTIONAL UNITS B

• UNIT 152 (HS6) Contribute to promoting hospitality services and products
• UNIT 142 (HS0) Contribute to the development and introduction of recipes and menus
• UNIT 153 (HS12) Maintain the off-site food delivery service
• UNIT 154 (HS13) Maintain cellar and drink storage operations
• UNIT 155 (HS14) Maintain external areas
• UNIT 156 (HS15) Maintain the wine cellar and dispense counter
• UNIT 157 (HS16) Maintain the vending service
• UNIT 158 (HS18) Maintain the linen service
• UNIT 159 (HS19) (ICS Imported Unit) Monitor and solve customer service problems
• UNIT 160 (HS23) (Unit 3 of the Level 3) Work with others to improve customer service
• UNIT 161 (HS24) (Unit C7 of Management Standards) Contribute to the selection of personnel for activities
• UNIT 162 (HS25) (MCI Imported Unit) Contribute to the development of teams and individuals
• UNIT 163 (HS26) (Unit 105 of the Administrative standards) Enter and find data using a computer
• UNIT 164 (HS27) Control practices for handling payments
• UNIT 165 (HS28) Contribute to the development of the wine list

Qualification and Examination Information

Designed for: Those working at supervisory or middle management level within the hospitality
industry
Course duration: Assessment time can vary depending on the learners previous experience and their job role
Assessment method: Assessments are carried out in the workplace against nationally recognised criteria. At the end of each unit the learner is expected to pass a knowledge test under exam conditions.
QCA Accredited: Level 3
Certificated by: Education Development International