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 tourismsector Units to be discussed with assessor and selected for the appropriate job role and training purpose.
Name: Level 3 Hospitality Supervision & Leadership NVQ Qualification title: - Qualification type: Assessment Awarding - Created 20130603 03:55:55 Updated 20130603 03:55:55
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NEW COLLEGE NOTTINGHAM
Further Education
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