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You will be observed carrying out your normal working duties by an assessor. Your assessor will ask you questions to check your knowledge and may look at examples of your work.
Course Duration:
6 - 12 Months
Entry Requirements:
You must be in a Supervisory job role.
Course Outline:
Mandatory Units:
HS1 : Supervise the work of staff
HS2 : Establish and develop positive working relationships in hospitality
HS3 : Contribute to the control of resources
HS4 : Maintain the health, hygiene, safety and security of the working environment
HS5 : Manage yourself
Optional Units - plus a minimum of 1 of the following Units
HS7 : Maintain food production operations
HS8 : Supervise a function
HS10 : Maintain the food service
HS11 : Maintain the drinks service
HS17 : Maintain the housekeeping service
HS20 : Maintain the portering and concierge service
HS21 : Maintain the reception service
HS22 : Maintain the reservations and booking service
Plus 2 of the following:
HS6 : Contribute to promoting hospitality services and products
HS9 : Contribute to the development and introduction of recipes and menus
HS12 : Maintain the off-site food delivery service
HS13 : Maintain cellar and drink storage operations
HS14 : Maintain external areas
HS15 : Maintain the wine cellar and dispense counter
HS16 : Maintain the vending service
Learning Outcomes:
NVQ Level 3 Hospitality Supervision
Assessment:
You will be assessed by the following methods:
Observations, Questioning, Witness Testimonies. Approved prior learning.
