Hospitality Supervision NVQ Level 3

This course offers an in depth understanding of all areas of hospitality, with the chance to specialise within their own supervisory area. The course will suit those already in a supervisory role, who wish to develop their skills further and progress to junior management.

Skills & Knowledge gained:

Staff will gain knowledge of the supervision of others in health and safety, hygiene and security in the workplace, developing positive working relationships, effective teamwork, controlling resources and time management, as well as more in depth skills in their supervisory area.

Eight units must be completed for the full NVQ. Each candidate must complete all the mandatory units, plus three optional units.

Mandatory units:

• Supervise the work of staff
• Establish and develop positive working relationships in hospitality
• Contribute to the control of resources
• Maintain the health, hygiene, safety and security of the working Environment
• Manage yourself

Plus a minimum of one of the following:

Optional units A:

• Maintain food production operations
• Supervise a function
• Maintain the food service
• Maintain the drinks service
• Maintain the housekeeping service
• Maintain the portering and concierge service
• Maintain the reception service
• Maintain the reservations and booking service

Plus up to two of the following:

Optional units B:

• Contribute to promoting hospitality services and products
• Contribute to the development and introduction of recipes and menus
• Maintain the off-site food delivery service
• Maintain cellar and drink storage operations
• Maintain external areas
• Maintain the wine cellar and dispense counter
• Maintain the vending service
• Maintain the linen service
• Monitor and solve customer service problems
• Work with others to improve customer service
• Contribute to the selection of personnel for activities
• Contribute to the development of teams and individuals
• Enter and find data using a computer
• Control practices for handling payments
• Contribute to the development of the wine list