NVQ Level 3 in Hospitality Supervision and Management

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Who’s it for?

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.

What will be covered in the course?

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 NoUnit titleCredit
Unit 01Set objectives and provide support for team members5 credits
Unit 02Develop working relationships with colleagues3 credits
Unit 03Lead a team to improve customer service7 credits
Unit 04Contribute to the control of resources4 credits
Unit 05Maintain the health, hygiene, safety and security ofthe working environment4 credits

Group B optional units

Unit NoUnit titleCredit
Unit 06Supervise drink services4 credits
Unit 07Supervise food production operations4 credits
Unit 08Supervise food service4 credits
Unit 09Supervise functions5 credits
Unit 10Supervise housekeeping operations4 credits
Unit 11Supervise portering and concierge operations4 credits
Unit 12Supervise reception services5 credits
Unit 13Supervise reservations and booking services5 credits

Group C optional units

Unit NoUnit titleCredit
Unit 14Monitor and solve customer service problems6 credits
Unit 15Support learning and development within own area of responsibility5 credits
Unit 16Improve the customer relationship7 credits
Unit 17Manage the environmental impact of work activities5 credits
Unit 18Lead and manage meetings4 credits
Unit 19Contribute to the selection of staff for activities5 credits
Unit 20Manage the receipt, storage or dispatch of goods3 credits
Unit 21Supervise cellar and drink storage operations5 credits
Unit 22Supervise linen services4 credits
Unit 23Supervise practices for handling payments4 credits
Unit 24Supervise the use of technological equipment inhospitality services4 credits
Unit 25Supervise the wine store/cellar and dispensecounter5 credits
Unit 26Supervise vending service5 credits
Unit 27Ensure food safety practices are followed in the preparation and serving of food and drink5 credits
Unit 28Contribute to promoting hospitality products and services5 credits
Unit 29Contribute to the development of a wine list5 credits
Unit 30Supervise off-site food delivery service4 credits
Unit 31Contribute to the development of recipes and menus4 credits
Unit 32Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector

Entry Requirement

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

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

Progression

The Level 5 Diploma in Hotel and Hospitality Management

Course Duration

6 – 8 months

Attendance and additional study hours

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

Cost

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

£400, £250 and £200

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