Level 3 NVQ Diploma in Hospitality Supervision and Leadership Principles
Catering and Hospitality
Level 3 NVQ Diploma in Hospitality Supervision and Leadership Principles
Price £2500
The NCFE Level 3 NVQ Diploma in Hospitality Supervision and Leadership is a competence-based qualification.
A competence-based qualification is based on National Occupational Standards (NOS) and is a job-ready qualification which requires learners to demonstrate the skills and knowledge required to work in a specific industry.
A competence-based qualification must be assessed in the workplace or in a realistic work environment (RWE) in accordance with the relevant assessment strategy.
This is a regulated qualification. The regulated number for this qualification is 601/7883/8.
Aims and objectives of this qualification
This qualification aims to:
develop the generic competence and understanding essential for working in a supervisory role within the hospitality sector. This could include setting objectives and providing support for team members, contributing to the control of resources, leading a team to improve customer service, developing working relationships with colleagues and maintaining the health, hygiene, safety and security of the working environment.
The objectives of this qualification are to help learners to:
further their career in the hospitality sector or move into a management or supervisory role
broaden their existing knowledge and gain important leadership and management skills to help them to take on more responsibility.
Progression opportunities
Learners who achieve this qualification could progress to:
NCFE Level 3 NVQ Diploma in Professional Cookery
Level 4 Diploma in Hospitality Management
Level 4 Diploma in Principles of Hospitality Management
Level 4 Diploma in Advanced Hospitality and Tourism Management
To be awarded the NCFE Level 3 NVQ Diploma in Hospitality Supervision and Leadership, learners must achieve a minimum of 37 credits:
a total of 23 credits from the mandatory units in Group A
at least 4 credits from the optional units in Group B
the remaining credits can come from the optional units in Group B or C
At least 34 credits must be at or above Level 3.
Unit 01 Set objectives and provide support for team members (5 credits)
Unit 02 Develop working relationships with colleagues (3 credits)
Unit 03 Lead a team to improve customer service (7 credits)
Unit 04 Contribute to the control of resources (4 credits)
Unit 05 Maintain the health, hygiene, safety and security of the working environment (4 credits)
Group B optional units
Unit 06 Supervise drink services (4 credits)
Unit 07 Supervise food production operations (4 credits)
Unit 08 Supervise food service (4 credits)
Unit 09 Supervise functions (5 credits)
Unit 10 Supervise housekeeping operations (4 credits)
Unit 11 Supervise portering and concierge operations (4 credits)
Unit 12 Supervise reception services (5 credits)
Unit 13 Supervise reservations and booking services (5 credits)
Group C optional units
Unit 14 Monitor and solve customer service problems (6 credits)
Unit 15 Support learning and development within own area of responsibility (5 credits)
Unit 16 Improve the customer relationship (7 credits)
Unit 17 Manage the environmental impact of work activities (5 credits)
Unit 18 Lead and manage meetings (4 credits)
Unit 19 Contribute to the selection of staff for activities (5 credits)
Unit 20 Manage the receipt, storage or dispatch of goods (3 credits)
Unit 21 Supervise cellar and drink storage operations (5 credits)
Unit 22 Supervise linen services (4 credits)
Unit 23 Supervise practices for handling payments (4 credits)
Unit 24 Supervise the use of technological equipment in hospitality services (4 credits)
Unit 25 Supervise the wine store/cellar and dispense counter (5 credits)
Unit 26 Supervise vending service (5 credits)
Unit 27 Ensure food safety practices are followed in the preparation and serving of food and drink (5 credits)
Unit 28 Contribute to promoting hospitality products and services (5 credits)
Unit 29 Contribute to the development of a wine list (5 credits)
Unit 30 Supervise off-site food delivery service (4 credits)
Unit 31 Contribute to the development of recipes and menus (4 credits)
Unit 32 Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector (2 credits)
To achieve the NCFE Level 3 NVQ Diploma in Hospitality Supervision and Leadership, learners must successfully demonstrate their achievement of all learning outcomes and assessment criteria of the units as detailed in this qualification specification.
This qualification is designed for learners working in a hospitality environment with supervisory or managerial responsibilities.
There are no specific recommended prior learning requirements for this qualification. However, learners may find it helpful if they’ve already achieved a Level 2 qualification.
Entry is at the discretion of the centre. However, learners should be aged 16 or above to undertake this qualification.
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Difficulty : Level 3 |