Multi-skilled Hospitality Services NVQ 2

Multi-skilled Hospitality Services NVQ Level 2

Overview

Level 2 Multi-skilled Hospitality Supervision NVQ has been developed from the National
Occupational Standards produced by People 1st, the Sector Skills Council for the hospitality, leisure travel and tourism industries and is designed for people who work in more than one area of their service industry and wish to receive recognition for their experience.

Outline Programme

The course covers the following syllabus:

There are five routes within this NVQ:

• Route A: Front Office
• Route B: Housekeeping
• Route C: Food and Drink Service
• Route D: Food Preparation and Cooking
• Route E: General Units

To achieve this NVQ you must complete 9 units in total selected from three routes including the two mandatory units, plus:

• If any units selected from Group C, unit 90 must be included in the total 9 units
• If any units selected from Group D, unit 89 must be included in the total 9 units
• If any units selected from Groups C & D, unit 89 must be included in the total 9 units, but 90 doesnot have to be selected.

MANDATORY UNITS:

All candidates must complete the following two units:

• UNIT 22 (1GEN1) maintain a safe, hygienic and secure working environment
• UNIT 87 (2GEN1) Give customers a positive impression of yourself and your organisation (ICS)

OPTIONAL ROUTE GROUP A: FRONT OFFICE UNITS

• UNIT 101 Deal with communications
• UNIT 104 Deal with bookings
• UNIT 105 Deal with the arrival of customers
• UNIT 106 Prepare accounts and deal with departures
• UNIT 111 Resolve customer service problems
• UNIT 103 Identify and provide tourism related information and advice

OPTIONAL ROUTE GROUP B: HOUSEKEEPING UNITS

• UNIT 91 Clean and service a range of areas
• UNIT 92 Work using different chemicals and equipment
• UNIT 93 Maintain housekeeping supplies
• UNIT 94 Clean and protect floors
• UNIT 95 Clean carpets and soft furnishings
• UNIT 96 Provide a linen service
• UNIT 97 Carry out periodic servicing and deep cleaning
• UNIT 28 Collect linen and make beds

OPTIONAL ROUTE GROUP C: FOOD SERVICE UNITS:

• UNIT 82 Prepare and clear areas for table service
• UNIT 83 Serve food at the table
• UNIT 84 Provide a silver service
• UNIT 42 Prepare and clear the bar area
• UNIT 43 Serve alcoholic and soft drinks
• UNIT 45 Prepare and serve wines
• UNIT 46 Maintain cellars and kegs
• UNIT 48 Prepare and service dispensed and instant hot drinks
• UNIT 18 Prepare and clear areas for counter/takeaway service
• UNIT 19 Provide a counter/takeaway service

OPTIONAL ROUTE GROUP D: FOOD PREPARATION AND COOKING UNITS:

• UNIT 66 Prepare vegetables for basic dishes
• UNIT 57 Cook and finish vegetables basic vegetable dishes
• UNIT 70 Prepare, cook and finish basic rice dishes
• UNIT 71 Prepare, cook and finish basic pasta dishes
• UNIT 72 Prepare, cook and finish basic pulse dishes
• UNIT 81 Prepare and present food for cold presentation
• UNIT 74 Prepare, cook and finish basic egg dishes
• UNIT 5 Prepare and finish simple salad and fruit dishes
• UNIT 6 Prepare hot and cold sandwiches
• UNIT 7 Prepare and cook fish
• UNIT 8 Prepare and cook Meat and Poultry
• UNIT 98 Complete kitchen documentation
• UNIT 99 Set up and close kitchen

OPTIONAL GROUP E: GENERIC UNITS:

• UNIT 23 Maintain and deal with payments
• UNIT 25 Contribute to effective teamwork
• UNIT 89 Maintain food safety when storing, preparing and cooking food
• UNIT 90 Maintain food safety when storing, holding and serving food

Qualification and Examination Information

Designed for: Those working in a service environment
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 2
Certificated by: Education Development International