College Courses in Rusper

...2 Overview Level 2 Business and Administration NVQ has been developed from the National Occupational Standards produced by the Management Standards Centre...

...Implement Change. UNIT 9 (D1) Develop productive working relationships with colleagues UNIT 10 (D3) Recruit, select and keep colleagues UNIT 11...

...learner is expected to pass a knowledge test under exam conditions. QCA Accredited: Level 2 Certificated by: Education Development International...

...Manage and evaluate customer relations UNIT 14 (Unit 306) Manage the payroll function (AOSG) UNIT 15 (Unit 307) Complete year-end procedures (AOSG)...

...service UNIT 15 Deal with customers in writing or using ICT UNIT 16 Deal with customers face to face UNIT 17 Deal with customers by telephone THEME...

...covers the language and concepts of customer service as well as the organisational context and the external environment in which you have to...

...Provide a silver service UNIT 85 (2FS4) Provide a carvery/buffet service UNIT 42 (2DS1) Prepare and clear the bar area UNIT 43 (2DS2) Serve alcoholic...

...To receive recognition for their Housekeeping skills and experience. Suitable for: Those working in an Hotel Reception environment Those working in...

...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...

...Clean windows from the inside UNIT 87 (2GEN1) Give customers a positive impression of yourself and your organisation (ICS) Qualification and Examination...

...Cook and finish basic game dishes UNIT 56 (2FC6) Cook and finish basic offal dishes UNIT 58 (2FC8) Cook-chill food UNIT 59 (2FC9) Cook-freeze food UNIT 61 (2FP2)...

...Complex Fish Dishes UNIT 4514 Cook and Finish Complex Meat Dishes UNIT 4515 Cook and Finish Complex Poultry Dishes UNIT 4516 Cook and Finish Complex Vegetable...

...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...