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S/NVQ Level 2 Courses | Hospitality services

Here's what you'll have to do

SVQ Hospitality Services

 

Mandatory Units (Route 1)

Candidates must complete the following Units:

Maintain a Safe, Hygienic and Secure Working Environment

Work Effectively as Part of a Hospitality Team

Give Customers a Positive Impression of yourself and your Organisation

Optional Units

Candidates must complete 7 optional units: (Candidates must also complete 7 Optional Units in addition to the Mandatory Units. These may be selected as a combination from either Group 1 or Group 2)

Group 1

Collect Linen and Make Beds

Clean Windows from the Inside

 

Group 2

Deal with Communications as Part of the Reception Function

Deal with the Arrival of Customers

Deal with the Arrival of Customers

Prepare Customer Accounts and Deal with Departures

Produce Documents in a Business Environment

Use Office Equipment

Handle Mail and Book External Services

Provide Reception Services

Store and Retrieve Information

Provide Tourism Information Services to Customers

Resolve Customer Service Problems

Promote Additional Services or Products to Customers

Deal with Customers across a Language Divide

Maintain Customer Service Through Effective Handover

Clean and Service a Range of Areas

Work using Different Chemicals and Equipment

Maintain Housekeeping Supplies

Clean, Maintain and Protect Hard Floors

Clean and Maintain Soft Floors and Furnishing

Provide a Linen Service

Carry Out Periodic Room Servicing and Deep Cleaning

 

Mandatory Units (Route 2)

Candidates must complete the following Units:

Maintain a Safe, Hygienic and Secure Working Environment

Work Effectively as Pat of a Hospitality Team

Give Customers a Positive Impression of yourself and your Organisation

Maintain Food Safety when Storing, Holding and Serving Food

Optional Units

Candidates must complete 6 optional units: (Candidates must also complete 6 Optional Units in addition to the Mandatory Units. Candidates may select a maximum of 2 Units from Group 1, at least 1 Unit from Group 2 and upto 5 Units from Group 3)

Group 1

Prepare and Clear Areas for Counter/Takeaway Service

Provide a Counter /Takeaway Service

Collect Linen and Make Beds

Clean Windows from the Inside

Group 2

Prepare and Clear Areas for Table Service

Serve Food at the Table

Provide a Silver Service

Provide a Buffet/Carvery Service

Convert a Dining Room

Prepare a Clear the Bar Area

Serve Acoholic and Soft Drinks

Prepare and Serve Cocktails

Prepare and Serve Wines

Maintain Cellars and Kegs

Clean Drink Dispense Lines

Prepare and Serve Dispensed and Instant Hot Drinks

Prepare and Serve Hot Drinks Using Specialist Equipment

Receive, Store and Issue Drinks Stock

Group 3

Prepare and Clear Areas for Table Service

Serve Food at the Table

Provide a Silver Service

Provide a Buffet/Carvery Service

Convert a Room for Dining

Prepare and Clear the Bar Area

Serve Alcoholic and Soft Drinks

Prepare and Serve Cocktails

Maintain Cellars and Kegs

Clean Drink Dispense Lines

Prepare and Serve Dispensed and Instant Hot Drinks

Prepare and Serve Hot Drinks Using Specialist Equipment

Receive, Store and Issue Drinks Stock

Deal with Communications as Part of the Reception Function

Deal With the Arrival of Customers

Deal With Bookings

Prepare Customer Accounts and Deal with Departures

Produce Documents in a Business Environment

Use Office Equipment

Handle Mail and Book External Services

Provide Reception Services

Store and Retrieve Information

Provide Tourism Information Services to Customers

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 and Deal with Payments

Clean and Service a Range of Areas

Work Using Different Chemicals and Equipment

Maintain Housekeeping Supplies

Clean, Maintain and Protect Hard Floors

Clean and Maintain Soft Floors and Furnishings

Provide a Linen Service

Carry Out Periodic Room Servicing and Deep Cleaning

 

Mandatory Units (Route 3)

Candidates must complete the following Units:

Maintain a Safe, Hygienic and Secure Working Environment

Work Effectively as Pat of a Hospitality Team

Give Customers a Positive Impression of yourself and your Organisation

Maintain Food Safety when Storing, Holding and Serving Food

Optional Units

Candidates must complete 6 optional units: (Candidates must also complete 6 Optional Units in addition to the Mandatory Units. Candidates may select a maximum of 2 Units from Group 1, at least 1 Unit from Group 2 and upto 5 Units from Group 3)

Group 1

Prepare and Finish Simple Salad and Fruit Dishes

Prepare and Cook Fish

Prepare and Cook Meat and Poultry

Prepare Hot and Cold Sandwiches

Prepare Basic Egg Dishes

Collect Linen and Make Beds

Clean Windows from the Inside

Group 2

Complete Kitchen Documentation

Set Up and Close a Kitchen

Prepare and Present Food for Cold Presentation

Produce Basic Fish Dishes

Prepare Basic Vegetable Dishes

Prepare Basic Rice, Pulse and Grain Dishes

Prepare Basic Pasta Dishes

Group 3

Complete Kitchen Documentation

Set Up and Close a Kitchen

Prepare and Present Food for Cold Presentation

Prepare Basic Fish Dishes

Prepare Basic Vegetable Dishes

Produce Basic Rice, Pulse and Grain Dishes

Produce Basic Pasta Dishes

Deal with Communications as Part of the Reception Function

Deal with the Arrival of Customers

Dealing with Bookings

Prepare Customer Accounts and Deal with Departures

Produce Documents in a Business Environment

Use Office Equipment

Handle Mail and Book External Services

Provide Reception Services

Store and Retrieve Information

Provide Tourism Information Services to Customers

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 and Deal with Payments

Clean and Service a Range of Areas

Work Using Different Chemicals and Equipment

Maintain Housekeeping Supplies

Clean, Maintain and Protect Hard Floors

Clean and Maintain Soft Floors and Furnishings

Carry Out Periodic Room Servicing and Deepcleaning

 

Mandatory Units (Route 4)

Candidates must complete the following Units:

Maintain a Safe, Hygienic and Secure Working Environment

Work Effectively as Pat of a Hospitality Team

Give Customers a Positive Impression of yourself and your Organisation

Maintain Food Safety when Storing, Holding and Serving Food

Optional Units

Candidates must complete 6 optional units: (Candidates must also complete 6 Optional Units in addition to the Mandatory Units. Candidates may select a maximum of 2 Units from Group 1, at least 1 Unit from Group 2 and a minimum of 1 Unit from Group 3, plus up to 4 Units from Group 4.)

Group 1

Prepare and Clear Areas for Counter/Takeaway Service

Provide a Counter /Takeaway Service

Prepare and Finish Simple Salad and Fruit Dishes

Prepare and Cook Fish

Prepare and Cook Meat and Poultry

Prepare Hot and Cold Sandwiches

Prepare Basic Egg Dishes

Collect Linen and Make Beds

Clean Windows from the Inside

Group 2

Prepare and Clear Areas for Table Service

Serve Food at the Table

Provide a Silver Service

Provide a Buffet/Carvery Service

Convert a Room for Dining

Prepare and Clear the Bar Area

Serve Alcoholic and Soft Drinks

Prepare and Serve Cocktails

Prepare and Serve Wines

Maintain Cellars and Kegs

Clean Drink Dispense Lines

Prepare and Serve Dispensed and Instant Hot Drinks

Prepare and Serve Hot Drinks Using Specialist Equipment

Receive, Store and Issue Drinks Stock

Group 3

Complete Kitchen Documentation

Set Up and Close a Kitchen

Prepare and Present Food for Cold Presentation

Prepare Basic Fish Dishes

Prepare Basic Vegetable Dishes

Produce Basic Rice, Pulse and Grain Dishes

Produce Basic Pasta Dishes

Group 4

Prepare and Clear Areas for Table Service

Serve Food at the Table

Provide a Silver Service

Provide a Buffet/Carvery Service

Convert a Room for Dining

Prepare and Clear the Bar Area

Serve Alcoholic and Soft Drinks

Prepare and Serve Cocktails

Prepare and Serve Wines

Maintain Cellars and Kegs

Clean Drink Dispense Lines

Prepare and Serve Dispensed and Instant Hot Drinks

Prepare and Serve Hot Drinks Using Specialist Equipment

Receive, Store and Issue Drinks Stock

Complete Kitchen Documentation

Prepare and Present Food for Cold Presentation

Prepare Basic Fish Dishes

Prepare Basic Vegetable Dishes

Produce Basic Rice, Pulse and Grain Dishes

Produce Basic Pasta Dishes

Deal with Communications as Part of the Reception Function

Deal with the Arrival of Customers

Dealing with Bookings

Prepare Customer Accounts and Deal with Departures

Produce Documents in a Business Environment

Use Office Equipment

Handle Mail and Book External Services

Provide Reception Services

Store and Retrieve Information

Provide Tourism Information Services to Customers

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 and Deal with Payments

Clean and Service a Range of Areas

Work Using Different Chemicals and Equipment

Maintain Housekeeping Supplies

Clean, Maintain and Protect Hard Floors

Clean and Maintain Soft Floors and Furnishings

Provide a Linen Service

Carry Out Periodic Room Servicing and Deepcleaning

 

 

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