NVQ Level 2 in Hospitality Services (Multi-Skilled)

This qualification is designed for those working within a hospitality / residential environment where duties are diverse.
Depending on the individual, the course can cover elements of front office, housekeeping, food and drink service and food preparation and cooking.

mandatory units
unit 501 Maintain a safe, hygienic and secure working environment
unit 601 Give customers a positive impression of yourself and your organisation

optional units - section A
front office
unit 651 Deal with communications as part of the reception function
unit 652 Deal with the arrival of customers
unit 653 Deal with bookings
unit 654 Prepare customer accounts and deal with departures
unit 661 Resolve customer service problems (ICS)
unit 663 Identify and provide customer tourism related information and advice

optional units - section B
housekeeping
unit 537 Collect linen and makes beds
unit 664 Clean and service a range of areas
unit 665 Work using different chemicals and equipment
unit 666 Maintain housekeeping supplies
unit 667 Clean and protect floors
unit 668 Clean carpets and soft furnishings
unit 669 Provide a linen service
unit 670 Carry out periodic room servicing and deep cleaning
optional units - section C
food & drink
unit 509 Prepare and clear areas for counter / takeaway service
unit 510 Provide a counter / takeaway service
unit 606 Prepare and clear areas for table service
unit 607 Serve food at the table
unit 608 Provide silver service
unit 611 Prepare and clear the bar area
unit 612 Serve alcoholic and soft drinks
unit 614 Prepare and serve wines
unit 615 Prepare cellars and kegs
unit 617 Prepare and serve dispensed and instant hot drinks

optional units - section D
food preparation & cooking
unit 516 Prepare and finish simple salad and fruit dishes
unit 519 Prepare and cook fish
unit 520 Prepare and cook meat and poultry
unit 626 Prepare vegetables for basic dishes
unit 633 Cook and finish basic vegetable dishes
unit 639 Prepare, cook and finish basic rice dishes
unit 640 Prepare, cook and finish basic pasta dishes
unit 641 Prepare, cook and finish basic pulse dishes
unit 643 Prepare, cook and finish basic egg dishes
unit 650 Prepare and present food for cold presentation
unit 671 Complete kitchen documentation
unit 672 Set up and close a kitchen
optional units - section E
generic
unit 502 Maintain and deal with payments
unit 504 Contribute to effective teamwork (CfA)
unit 603 Maintain food safety when storing, preparing and cooking food
unit 604 Maintain food safety when storing, holding and serving food

The Learner must complete a total of nine units. Two
mandatory and seven optional units, which must be chosen
from a minimum of three optional boxes (A-E)
• Learners that take units from box C (food service) must include Unit 604 within the total of nine units
• Learners that take units from box D (food preparation and
cooking) must include Unit 603 within the total of nine units
• Learners that take units from box C and box D must
include Unit 603 within the total of nine units (they do not also have to take 604)
• Learners can only choose 3 units beginning with the number 5.