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(NVQ/QCF) Hospitality Supervision and Leadership Advanced Apprenticeship Level 3

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This qualification is designed for learners employed in hospitality roles such as chefs, housekeepers or receptionist, who need to develop of consolidate their skills. The aim is to equip the learners with the skills to give customers a positive impression of themselves and their organisation. There is a wide range or optional units allowing learners to choose units to meet the needs of their own work role. 

Components NVQ Diploma in Hospitality Supervision and Leadership Level 3
BTEC Award in Hospitality Supervision and Leadership Principles Level 3
Functional Skills - Math Level 2, English Level 2
Employment Rights and Responsibilities (ERR) [covered through a mandatory unit within the NVQ Diploma]
Personal Learning and Thinking Skills (PLTS) [these have been mapped in to the qualifications within the apprenticeship]
Awarding body EDEXCEL
Overview Industry recognised certification for Hospitality
Duration 12 month minimum
Requirements To complete this qualification, candidates must achieve 48 Credits from a choice of units specialising within your service sector.
Delivery All workplace based (for individuals or groups)
Assessment Observation, discussion, personal statement, supporting documentation, testimony, questioning
Learner support Learning material, optional in-company workshops
Progression Hospitality Management Advanced Apprenticeship at Level 5 or job roles such as bar person or manager, chef and banqueting assistant or manager
Fees Funding available subject to eligibility

 

(Level 3 NVQ/QCF) NVQ Diploma in Hospitality Supervision and Leadership - Qualification structure

To achieve the Hospitality Supervision and Leadership full Level 3 qualification, the learner must complete a minimum of thirty-seven credits in total. Twenty-three credits must be achieved from Group A mandatory units; a minimum of four credits from Group B optional units and the remaining ten credits from Groups B or C optional units. 

 

Group A - Mandatory Units

QCF level

Credit

Set Objectives and Provide Support for Team Members

3

5

Develop Working Relationships with Colleagues

2

3

Contribute to the Control of Resources

3

4

Maintain the Health, Hygiene, Safety and Security of the Working Environment

3

4

Lead a Team to Improve Customer Service

3

7

 

Group B – Optional Units                            

QCF level

Credit

Supervise Drink Services

3

4

Supervise Food Production Operations

3

4

Supervise Food Service

3

4

Supervise Functions

3

5

Supervise Housekeeping Operations

3

4

Supervise Portering and Concierge Operations

3

4

Supervise Reception Services

3

5

Supervise Reservations and Booking Services

3

5

 

Group C – Optional Units

QCF level

Credit

Contribute to Promoting Hospitality Products and Services

4

5

Contribute to the Development of a Wine List

4

5

Contribute to the Development of Recipes and Menus

4

4

Contribute to the Selection of Staff for Activities

3

5

Ensure Food Safety Practices are Followed in the Preparation and Serving of Food and Drink

3

5

Improve the Customer Relationship

3

7

Lead and Manage Meetings

3

4

Manage the Environmental Impact of Work Activities

4

5

Manage the Receipt, Storage or Dispatch of Goods

3

3

Monitor and Solve Customer Service Problems

3

6

Supervise Cellar and Drink Storage Operations

3

5

Supervise Linen Services

3

4

Supervise Off-site Food Delivery Service

4

4

Supervise Practices for Handling Payments

3

4

Supervise the Use of Technological Equipment in Hospitality Services

3

4

Supervise the Wine Store/Cellar and Dispense Counter

3

5

Supervise Vending Service

3

5

Support Learning and Development Within Own Area of Responsibility

4

5

Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector

2

2

 

(Level 3 NVQ/QCF) BTEC Award in Hospitality Supervision and Leadership Principles - Qualification structure

To achieve the Hospitality Supervision and Leadership Principles full Level 3 qualification, the learner must complete a minimum of eleven credits in total, all must be achieved from Group A mandatory units. 

 

Group A - Mandatory Units

QCF level

Credit

Principles of Leading a Team in the Hospitality Industry

3

5

Supervision of Operations in the Hospitality Industry

3

4

Principles of Supervising Customer Service Performance in Hospitality, Leisure, Travel and Tourism

3

2

 

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