NVQ Level 3 in Hospitality Supervision and Management
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