Qualification summary
The Level 3 Diploma in Hospitality Supervision and Leadership (NVQ) is designed to recognise occupational competence for anyone with a supervisory or leadership role in the hospitality industry. To achieve the Diploma learners must demonstrate competence when working in a real hospitality workplace. The qualification covers leadership, working relationships, customer service, resource control, and health, safety and hygiene. In addition, a range of optional units are available in the following areas: food production, food service, drinks service, management of functions, housekeeping, portering and concierge, reception and reservations and bookings, as well as generic management responsibilities and customer service.
Progression
Successful candidates may progress onto Level 4 qualifications such as Management. Candidates may also progress onto more senior roles within their organisation.
Qualification Information
Qualification credit value |
45 |
Minimum Credit to be achieved at level 2 or above |
36 |
Qualification guided learning hours |
222-276 |
Unit assessment method |
Portfolio of evidence |
Course fee |
£1900+VAT |
Funding |
Available subject to status |
Potential Job Occupations
- Catering/Restaurant Manager
- Conference and Banqueting Assistant/Manager
- Hotel Manager
- Kitchen Supervisor/Manager
- Publican
- Supervisor/Team Leader
Qualification Structure Summary
Candidates must complete a minimum of 45 credits to achieve the full qualification. 34 credits must come from the mandatory units in Group A; 4 credits must come from optional Group B and a further 7 credits must come from either Group B or Group C.
1 - Mandatory Group A
Candidates must take all units within this group
Credit Value required: Minimum 34, Maximum 34.
Sub-components required: Minimum 5, Maximum 5.
Provide Leadership for your Team (9)
Develop productive working relationships with colleagues (9)
Contribute to the control of resources (4)
Maintain the Health, Hygiene, Safety and Security of the Working Environment (4)
Lead a Team to Improve Customer Service (8)
2 - Optional units
Candidates must achieve a minimum of 4 credits from Group B and a further 7 credits from either Group B or Group C
Credit Value required: Minimum 11.
Sub-components required: Minimum 1.
3 - Optional Group B
Credit Value required: Minimum 4.
Supervise food production operations (4)
Supervise a function (4)
Supervise food services (4)
Supervise drink services (4)
Supervise housekeeping services (4)
Supervise portering and concierge services (4)
Supervise reception services (4)
Supervise reservation and booking services (4)
4 - Optional Group C
Contribute to promoting hospitality services and products (4)
Contribute to the development and introduction of recipes and menus (4)
Supervise off-site food delivery services (4)
Supervise cellar and drink storage operations (4)
Manage the receipt, storage or dispatch of goods (3)
Supervise the wine cellar and dispense counter (4)
Supervise vending services (4)
Supervise linen services (4)
Monitor and solve customer service problems (7)
Improve relationships with customers (8)
Provide learning opportunities for colleagues (11)
Supervise the use of technological equipment in hospitality services (4)
Supervise practices for handling payments (3)
Contribute to the development of the wine list (4)
Manage the environmental impact of your work (3)
Contribute to the selection of staff for activities (3)
Contribute to the selection of staff for activities (3)
Ensure food safety practices are followed in the preparation and serving of food and drink (5)
Lead Meetings (4)
Further Information
Click here to download a PDF with further information
http://www.accreditedqualifications.org.uk/qualification/50063261.seo.aspx