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NVQ Level 3 in Hospitality Supervision and Management

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This Diploma in Hospitality Supervision and Leadership (RQF) (600/2054/4) is aimed at learners who would like to progress within the hospitality industry. It is suitable if you have experience working in the hospitality industry and want to progress your skills further. You should already be competent in areas such as front of house operations, maintaining health and safety, hygiene, be a team player and have a professional attitude when dealing with customers. Perhaps now you’re looking to move into a supervisory role where you will manage staff and the day to day operations of a hospitality business.

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.

Group A mandatory units

Unit No Unit title Credit
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 ofthe working environment 4 credits

Group B optional units

Unit No Unit title Credit
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 No Unit title Credit
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 inhospitality services 4 credits
Unit 25 Supervise the wine store/cellar and dispensecounter 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

All candidates must be 16+ years old and have no criminal records.

All candidates must have a good understanding of written and spoken English.

The Level 5 Diploma in Hotel and Hospitality Management

6 – 8 months

Blended – Workplace Assessments (Paid/Voluntary Work Placement Required), Online and Tutor Support

Was £1,580.00, now £850.00 for a limited time only, you could pay £850 over 3 instalments of

£400, £250 and £200