Hospitality Supervision Level 3


In Farnborough

Price on request


  • Type


  • Location


Important information

Government funding available



Start date

Farnborough (Hampshire)
See map
Fenwick Harrsion Building, 16-20 Camp Road, GU14 6EW

Start date

On request

About this course

There are no formal educational requirements for the NVQ in Hospitality Supervision level 3, but all managers undertaking the qualification should have the opportunity and experience of managing a team of people. It is of benefit if a Level 2 qualification has been achieved previously.

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Course programme


The City and Guilds Hospitality Supervision level 3 qualification is aimed at first line managers or supervisors within the hospitality sector.

This course aims to train and assess managers using a broad spectrum of subjects or units, which are key to the development of a first line manager. It covers the skills of managing a team, developing positive working relationships, managing and developing yourself. It also covers skills of managing resources and health and safety management.

It allows managers to choose specialist optional units, which are aimed at developing the managers own knowledge within their chosen specialist area. For example, food and drink, kitchen and housekeeping etc.


8 units to be completed in total.

Mandatory Units

  • Supervise the work of staff.
  • Establish and develop positive working relationships in hospitality.
  • Maintain the health, hygiene, safety and security of the working environment.
  • Manage yourself.

Optional Units group A

Learners must achieve a minimum of one of the following units.

  • Maintain food production operations
  • Supervise a function
  • Maintain the food service
  • Maintain the housekeeping service
  • Maintain the reception service
  • Maintain the reservations and booking service

Optional Units group B

Learners may complete up to two of the following units

  • Contribute to promoting hospitality services and products.
  • Contribute to the development and introduction of recipes and menus.
  • Maintain the off-site food delivery service.
  • Maintain the cellar and drink storage operations.
  • Maintain the external areas.
  • Maintain the wine cellar and dispense counter.
  • Maintain the vending service.
  • Maintain the linen service.
  • Monitor and solve customer service problems.
  • Work with others to improve customer service.
  • Contribute to the selection of personnel for activities.
  • Contribute to the development of teams and individuals.
  • Enter and find data using a computer.
  • Control practices for handling payments.
  • Contribute to the development of the wine list.

Hospitality Supervision Level 3

Price on request