Hospitality Supervision NVQ (L3)
Hospitality Supervision NVQ Level 3 Diploma
14-month programme. The Diploma in Hospitality Supervision & Leadership can help you progress to a more senior role within hospitality. You will broaden existing knowledge and gain important leadership and management skills to help you take on more responsibility. This qualification is for anybody already working in the hospitality sector who wants to take on more responsibility at work. Ideally, you will have some experience in the hospitality industry.
Ideally, you will have some experience in the hospitality industry.
To achieve the Level 3 NVQ Diploma in Hospitality Supervision & Leadership, you must achieve 37 credits in total from the options below. 23 credits must come from the mandatory units, at least 4 credits from Optional Group B and the remaining 10 credits from Optional Group B or C. Mandatory group A Set objectives and provide support for team members (5 credits) Develop working relationships with colleagues (3 credits) Contribute to the control of resources (4 credits) Maintain the health, hygiene, safety and security of the working environment (4 credits) Lead a team to improve customer service (7 credits) Optional group B Supervise food production operations (4 credits) Supervise functions (5 credits) Supervise food service (4 credits) Supervise drink services (4 credits) Supervise housekeeping operations (4 credits) Supervise portering and concierge operations (4 credits) Supervise reception services (5credits) Supervise reservations and booking services (5 credits) Optional group C Contribute to promoting hospitality products and services (5 credits) Contribute to the development of recipes and menus (4 credits) Supervise off-site food delivery service (4 credits) Supervise cellar and drink storage operations (5 credits) Manage the receipt, storage or dispatch of goods (3 credits) Supervise the wine store/cellar and dispense counter (5 credits) Monitor and solve customer service problems (6 credits) Improve the customer relationship (7 credits) Support learning & development within own area responsibility (5 credits) Supervise the use of technological equipment in hospitality services (4 credits) Supervise practises for handling payments (4 credits) Contribute to the development of a wine list (5 credits) Manage the environmental impact of work activities (5 credits) Contribute to the selection of staff for activities (5 credits) Ensure food safety practises are followed in the preparation and serving of food and drink (5 credits) Lead and manage meetings (4 credits) Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector (3 credits)