Multi-skilled Hospitality Services ~ NVQ Level 2

Overview

Whatever your job role in the catering and hospitality industry, this NVQ will assess all the skills you use on a daily basis.

Mix and match from all these NVQ units to acquire a City & Guilds professional qualification that recognises your current job role.

This Multi-skilled Hospitality NVQ is suitable for staff in any hospitality or catering outlet.

Catering and Hospitality Multi-skilled Hospitality Services ~ NVQ Level 2

A total of 9 units to be achieved

A City & Guilds Professional Qualification

Mandatory Units:-both of these two units

• 501 Maintain a safe, hygienic and secure working environment
• 601 Give customers a positive impression of yourself and your organisation

Select seven from these Optional Units:

• Learners must choose their optional units from at least three of the five optional lists (a to e).
• Learners may only select a maximum of two level 1 optional units. (level 1units begin with 5 ~ level 2 units begin with 6).
• Learners who select units from List C (Food and Drink Service) must include Unit 604 in their total of seven optional units.
• Learners who select units from List D (Food Preparation and Cooking) must include Unit 603 in their total of seven optional units.
• Learners who select units from List C AND List D must include Unit 603 but do not have to include 604 in their selection.

List A: Front Office Optional Units

• 651 Deal with communications
• 652 Deal with the arrival of customers
• 653 Deal with bookings
• 654 Prepare customers accounts and deal with departures
• 661 Resolve customers service problems
• 663 Identify and provide tourism related information and advice

List C: Food and Drink Service Optional Units

• 509 Prepare and clear areas for counter/takeaway service
• 510 Provide a counter/takeaway service
• 606 Prepare/clear areas for table service
• 607 Serve food at the table
• 608 Provide a silver service
• 611 Prepare and clear bar area
• 612 Serve alcoholic and soft drinks
• 614 Prepare and serve wines
• 615 Prepare cellars and kegs
• 617 Prepare and serve dispensed and instant hot drinks

List B: Housekeeping Optional Units

• 664 Clean and service a range of areas
• 665 Work using different chemicals and equipment
• 666 Maintain housekeeping supplies
• 667 Clean and protect floors
• 668 Clean carpets and soft furnishings
• 669 Provide a linen service
• 670 Carry out periodic room servicing and deep cleaning
• 537 Collect linen and make beds deep cleaning

List D: Food Preparation and Cooking Optional Units

• 516 Prep/finish simple salad/fruit dishes
• 517 Prepare hot and cold sandwiches
• 519 Prepare and cook fish
• 520 Prepare and cook meat and poultry
• 626 Prepare vegetables for basic dishes
• 633 Cook and finish basic vegetable dishes
• 639 Prepare, cook and finish basic rice dishes
• 640 Prepare, cook, finish basic pasta dishes
• 641 Prepare, cook, finish basic pulse dishes
• 643 Prepare, cook, finish basic egg dishes
• 650 Prepare and present for cold presentation
• 671 Complete kitchen documentation
• 672 Set up and close kitchen

List E: Generic Optional Units

• 502 Maintain and deal with payments
• 504 Contribute to effective teamwork
• 603 Maintain food safety when storing,
• 604 Maintain food safety when storing,holding and preparing and cooking