NVQ Diploma Hospitality Supervision & Leadership Skills Level 3

To achieve this qualification a candidate must achieve a minimum of 45 credits.

 

Group A - Mandatory Units

All candidates must achieve all mandatory units (34 credits)

Unit Title
Unit Credit
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 & security of the working environment
4
Lead a team to improve customer service
8

 

Group B - Optional units

Candidates must achieve a minimum of 4 credits from Group B:

Unit Title
Unit Credit
Supervise food production operations
4
Supervise functions
4
Supervise food services
4
Supervise drink services
4
Supervise housekeeping services
4
Supervise portering & concierge services
4
Supervise reception services
4
Supervise reservation & booking services
4

 

Group C - Optional units

Candidates must achieve a further 7 credits from either Group B and/or Group C:

Unit Title
Unit Credit
Contribute to promoting hospitality services & products  
4
Contribute to the development of recipes & menus  
4
Supervise off-site food delivery services  
4
Supervise cellar & drink storage operations  
4
Manage the receipt, storage or dispatch of goods  
3
Supervise the wine store/cellar & dispense counter  
4
Supervise the vending services  
4
Supervise the linen services  
4
Monitor & 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 the practices for handling payments  
3
Contribute to the development of a wine list  
4
Manage the environmental impact of your work  
3
Contribute to the selection of staff for activities  
3
Ensure food safety practices are followed in the preparation & serving of food & drink  
5
Lead meetings  
4