Hospitality Supervision and Leadership (QCF) Diploma NVQ Level 3

Syllabus

Unit One: Develop working relationships with colleagues

Learning Outcomes

• Understand the benefits of working with colleagues.
• Be able to establish working relationships with colleagues.
• Be able to act in a professional and respectful manner when working with colleagues
• Be able to communicate with colleagues.
• Be able to identify potential work-related difficulties and explore solutions.

Unit Two: Set objectives and provide support for team members working environment

Learning Outcomes:

• Be able to communicate a team’s purpose and objectives to the team members.
• Be able to develop a plan with team members showing how team objectives will be met.
• Be able to support team members identifying opportunities and providing support.
• Be able to monitor and evaluate progress and recognise individual and team achievement.

Unit Three: Lead a team to improve customer service Learning Outcomes

Learning Outcomes:

• Plan and organise the work of a team
• Provide support for team members
• Review performance of team members
• Understand how to lead a team to improve customer service

Unit Four: Maintain the health, hygiene, safety and security of the working environment

Learning Outcomes:

• Be able to maintain the health, hygiene, safety and security of the working environment
• Understand the importance of maintaining the health, hygiene, safety and security of the working environment
• Understand how to maintain the health, hygiene, safety and security of the working environment

Unit Five: Ensure Food Safety Practices are followed in the Preparation and Serving of Food and Drink

Learning Outcomes:

• Be able to ensure food safety practices are followed in the preparation and serving of food and drink
• Understand the importance of ensuring food safety practices are followed in the preparation and serving of food and drink
• Understand how to ensure food safety practices are followed in the preparation and serving of food and drink

Unit Six: Contribute to Promoting Hospitality Products and Services

Learning Outcomes:

• Be able to contribute to promoting hospitality services and products
• Understand how to plan the promotion of hospitality products and services promotions
• Understand how to contribute to promoting hospitality products and services

Unit Seven: Contribute to the control of resources

Learning Outcomes:

• Be able to contribute to the control of resources
• Understand factors affecting the use of resources
• Understand how to contribute to the control of resources

Unit Eight: Supervise Food Service

Learning Outcomes:

• Be able to supervise food service
• Understand how to plan food service
• Understand how to supervise food service

Study Hours

This is only an approximate figure and is dependant upon how much time you can dedicate to your studies and how well you grasp the learning concepts in the course material. Furthermore, at the end of each lesson there is a question paper that needs to be completed and returned to your tutor. You should allow at least 1 - 2 hours of study to complete each question paper.

The approximate amount of time required to complete the course is: 276 hrs.