HOSPITALITY SUPERVISION & LEADERSHIP Level 3 NVQ Diploma
Venue: South Downs Campus Duration: 1 year
Assessment Practical assessments will take place here at HSDC South Downs within a realistic working environment in our award-winning restaurant, cafe and shop. College-based observations, witness testimonies, work products, questioning, and discussion are submitted to your portfolio. Progression If you want to continue your studies in the hospitality sector after completing this qualification you might move on to Level 3 Diploma in Advanced Professional Cookery or Foundation and hospitality degree programmes. Entry Requirements This course is for anybody already working or training in the hospitality sector who wants to take on more responsibility. Some experience in the hospitality industry would be beneficial, although not essential if you are about to take up a new role in this sector.
Overview This is a nationally recognised qualification and is based on National Occupational Standards, which are standards written by employers and experts in your industry. When you achieve your qualification, it will prove that you can work to the standards expected by employers in your industry. Your qualification will show you are competent to do a job and have the skills, knowledge and understanding needed to do it well. This course will prepare you for employment in supervision and leadership roles. It covers the makeup of the hospitality industry, communication, leading a team, supervision of customer service, stock control and the effective use of resources. Structure Whilst working, leading and supervising in our award-winning restaurant here at HSDC South Downs, you will achieve your qualification by completing five core units: – Lead a team to improve customer service – Develop productive working relationships with colleagues – Provide leadership for your team – Contribute to the control of resources – Maintain the health, hygiene, safety and security of the working environment You also choose a number of optional units from a wide range that includes: – Supervise reception services – Provide learning opportunities for colleagues – Contribute to the development of a wine list – Contribute to promoting hospitality services and products
138 HSDC Prospectus
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