Level 2 Food & Beverage Service NVQ

This course consists of the following:

Mandatory Units:

• Maintain a safe, hygienic & secure working environment
• Work effectively as part of a hospitality team
• Give customers a positive impression of self & your organisation
• Maintain food safety when storing, holding & serving food

Food Service Optional Units (A):

• Provide a counter & takeaway service
• Serve food at the table
• Provide a silver service
• Provide a buffet & carvery service

Beverage Service Optional Units (B):

• Serve alcoholic & soft drinks
• Prepare & serve cocktails
• Prepare & serve wines
• Prepare & serve dispensed & instant hot drinks
• Prepare & serve hot drinks using specialist equipment

Optional Units (C):

• Prepare & clear areas for counter & takeaway service
• Prepare & clean areas for table service
• Prepare & clear the bar area
• Maintain cellars & kegs
• Clean drinks dispense lines
• Receive, store & issue drinks stock
• Resolve customer service problems
• Promote additional services or products to customers
• Deal with customers across a language divide
• Maintain customer service through effective handover
• Maintain & deal with payments
• Employment rights & responsibilities in the hospitality, leisure, travel & tourism sector

To achieve the full qualification students must attain a minimum of 37 credits in total.

This comprises of:

• All of the mandatory units (15 credits)
• A minimum of 3 credits from section A
• A minimum of 3 credits from section B
• The remaining credits from either section A, B & C

Units to be discussed with assessor and selected for the appropriate job role and training purpose

Students must be employed in the Food & Beverage industry
Don't meet the entry requirement for the course?