Hospitality Supervision

The Level 3 qualifications involve a lot more evidence than Level 2 and there are some work based projects which can be carried out.

Hospitality Supervision can be used by supervisors in various departments. The qualification has been designed to cover all departments in the Hospitality Industry.

There are Core Units to be completed. These are standard for the qualification. These include supervising the work of staff, establishing and developing positive working relationships. Managing yourself, Maintaining Health, Hygiene, Safety and Security in the workplace. These are all things that all Supervisors are to be aware of in any work situation.

The qualification then goes onto concentrate on the particular department the supervisor is working in and looks at this in depth in order that they fully understand their work requirements and how to deal with different situations that may come up during the working day.

Work based Projects, Team Meetings, dealing with situations that arise. Looking at resources, keeping up to date with Legislation. Ensuring that the candidate gains a good all round knowledge of the job expected of them.

The Level Three qualifications can take up to 18 months to complete giving the candidate sufficient time to develop and grow into the role of supervisor.

As with all the qualifications there is an element of theory provided in each unit. This is there to help the candidate and ensure that they fully understand the job and what level is expected from them.

H370 Hospitality Supervision

List of all units for H370

• 3HS1: Supervise the work of staff
• 3HS2: Establish and develop positive working relationships in hospitality
• 3HS3: Contribute to the control of resources
• 3HS4: Maintain the health, hygiene, safety and security of the working environment
• 3HS5: Manage yourself
• 3HS10: Maintain the food service
• 3HS8: Supervise a function
• 3HS11: Maintain the drinks service
• 3HS17: Maintain the housekeeping service
• 3HS20: Maintain the portering and concierge service
• 3HS21: Maintain the reception service
• 3HS22: Maintain the reservations and booking service
• 3HS7: Maintain food production operations
• 3HS9: Contribute to the development and introduction of recipes and menus
• 3HS12: Maintain the off-site food delivery service
• 3HS13: Maintain cellar and drink storage operations
• 3HS14: Maintain external areas
• 3HS15: Maintain the wine cellar and dispense counter
• 3HS16: Maintain the vending service
• 3HS18: Maintain the linen service
• 3HS19: Monitor and solve customer service problems
• 3HS23: Work with others to improve customer service
• 3HS24: Contribute to the selection of personnel for activities
• 3HS25: Contribute to the development of teams and individuals
• 3HS26: Enter and find data using a computer
• 3HS27: Control practices for handling payments
• 3HS28: Contribute to the development of the wine list
• 3HS6: Contribute to promoting hospitality services and products