This course consists of the following: Level 2 Food Beverage Service NVQ Keyskills/Functional Skills Technical Certificate Employment Rights Responsibilities (ERR) Personal Learning Thinking Skills (PLTS) 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 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
Name: Level 2 Food & Beverage Service Intermediate Apprenticeship Qualification title: - Qualification type: Assessment Awarding - Created 20130603 03:55:55 Updated 20130603 03:55:55
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