Level 3 Hospitality Supervision & Leadership NVQ

Level

Level 3 Hospitality Supervision & Leadership NVQ

New College Nottingham
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Description

This course consists of the following:

Units include:

  • Set objectives & provide support for team members
  • Develop working relationships with colleagues
  • Contribute to the control of resources
  • Maintain the health, hygiene, safety & security of the working environment
  • Lead a team to improve customer service
  • Contribute to promoting hospitality products & services
  • Supervise food production operations
  • Supervise functions
  • Contribute to the development of recipes & menus
  • Supervise food service
  • Supervise drink services
  • Supervise offsite food delivery service
  • Supervise cellar & drink storage
  • Manage the receipt. storage or dispatch of goods
  • Supervise the wine store/cellar & dispense counter
  • Supervise ve…

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Frequently asked questions

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This course consists of the following:

Units include:

  • Set objectives & provide support for team members
  • Develop working relationships with colleagues
  • Contribute to the control of resources
  • Maintain the health, hygiene, safety & security of the working environment
  • Lead a team to improve customer service
  • Contribute to promoting hospitality products & services
  • Supervise food production operations
  • Supervise functions
  • Contribute to the development of recipes & menus
  • Supervise food service
  • Supervise drink services
  • Supervise offsite food delivery service
  • Supervise cellar & drink storage
  • Manage the receipt. storage or dispatch of goods
  • Supervise the wine store/cellar & dispense counter
  • Supervise vending service
  • Supervise housekeeping operations
  • Supervise linen services
  • Monitor & solve customer service problems
  • Supervise portering & concierge operations
  • Supervise reception services
  • Supervise reservations & booking services
  • Improve the customer relationship
  • Support learning & development within own area of responsibility
  • Supervise the use of technological equipment in hospitality services
  • Supervise practices for handling payments
  • Contribute to the development of a wine list
  • Manage the environment impact of work activities
  • Contribute to the selection of staff for activities
  • Ensure food safety practices are followed in the preparation and serving of food & drink
  • Lead & manage meetings
  • Employment rights & responsibilities in the hospitality, leisure, travel & tourism sector

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

Students must be employed within the Catering & Hospitality industry
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There are no frequently asked questions yet. If you have any more questions or need help, contact our customer service.