Level 3 NVQ Diploma in Hospitality Supervision and Leadership

Qualification Ref: 600/0861/1

Course Offer

  • The Course is available through electronic learning.
  • The average course is 12 – 18 months; however your own length of learning will be individually agreed.
  • The maximum number of workplace visits will be one visit per calendar month.
  • There will be an individually agreed programme of on and off the job learning

Achievement

To achieve a Level 3 NVQ Diploma in Hospitality Services, you must complete a minimum of 45 credits.

  1. 34 Credits from the Mandatory Units
  2. Minimum of 4 credits from Optional Units section B
  3. Minimum of 7 credits from Section B or C
  UNIT TITLE CREDIT VALUE PLEASE TICK
SECTION A – MANDATORY UNITS
301 Provide leadership for your team 9  
302 Develop productive working relationships with colleagues 9  
303 Contribute to the control of resources 4  
304 Maintain the health, hygiene, safety and security of the working environment 4  
305 Lead a team to improve customer service 8  
SECTION B – OPTIONAL UNITS
307 Supervise food production operations 4  
308 Supervise functions 4  
310 Supervise food services 4  
311 Supervise drinks services 4  
317 Supervise housekeeping services 4  
320 Supervise portering and concierge services 4  
321 Supervise reception services 4  
322 Supervise reservations and booking services 4  
SECTION C – OPTIONAL UNITS
306 Contribute to promote hospitality services and products 4  
309 Contribute to the development of recipes and menus 4  
312 Supervise off-site food delivery service 4  
313 Supervise cellar and drink storage operations 4  
314 Manage the receipt storage or dispatch of goods 4  
315 Supervise the wine store/cellar and dispense counter 4  
316 Supervise vending services 4  
318 Supervise linen services 4  
319 Monitor and solve customer service problems 9  
323 Improve the customer relationship 8  
324 Provide learning opportunities for colleagues 11  
325 Supervise the use of technological equipment in hospitality services 4  
326 Supervise practices for handling payments 4  
327 Contribute to the development of a wine list 4  
328 Manage the environmental impact of work 3  
329 Contribute to the selection of staff for activities 4  
330 Ensure food and safety hygiene practice are followed in the preparation and serving of food and drink 4  
331 Lead meetings 4  

For more information about studying for work based learning in , contact Jude Ingram on 01507 601122 and Wesley Everton on 01754 610197 or email us with your enquiry.

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