Hospitality Supervision and Leadership (QCF) Diploma NVQ Level 3
NVQ
In Bude
Description
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Type
NVQ
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Location
Bude
Hospitality Supervision and Leadership (QCF) Diploma NVQ Level 3 Enrol on a nationally recognised qualification that focuses on job satisfaction and career progression. The Level 3 NVQ Diploma in Hospitality Supervision and Leadership (QCF) (601/5693/4) is aimed learners who would like to progress within the hospitality industry. This qualification is suitable if you have experience working in the hospitality industry and want to progress your skills further. You should already be competent in areas such as front of house operations, maintaining health and safety, hygiene, be a team player and have a professional attitude when dealing with customers. Perhaps now you’re looking to move into a supervisory role where you will manage staff and the day to day operations of a hospitality business. What will you study on this hospitality supervision and leadership course? This qualification allows you to develop your knowledge in areas such as supervising the work of staff, leading a team, food safety, control of resources, food service, promoting hospitality products and services and health and safety. Am I required to have a placement? As part of your course you will be required to secure a placement in a suitable environment. Throughout the course you will be asked to provide evidence from your workplace to show that you are currently engaging in your duties as supervisor, and you will be expected to be able to have a level of competence supervising staff ready for the additional two week placement. This additional two week placement will be spent in a real working hotel. The hotels are based in Bude, Cornwall. The placement is done once you have completed all of the theory elements of your course. The placement is unpaid, however accommodation will be provided. The hotels you will work in are:
Facilities
Location
Start date
Start date
Reviews
Subjects
- Hospitality
- IT
- Leadership
Course programme
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.
Hospitality Supervision and Leadership (QCF) Diploma NVQ Level 3