Food and Beverage
SCQF Level 5
Preparation & Cooking
S/NVQ Level 5 & 6
S/NVQ Level 5 & 6
Hospitality Supervision and Leadership
Level 7
Level 7
Management
Level 7 & 8 & 9
Level 7 & 8 & 9
Our Courses
S/NVQ Level 3 - Hospitality Supervision & Leadership
Here's what you'll have to do
SVQ 3 Hospitality Supervision and Leadership at SCQF Level 7 (5 madatory units and 3 optional units)
Mandatory Units
Candidates must complete the following Units:
Provide Leadership for Your Team
Develop Productive Working Relationships with Colleagues
Contribute to the Control of Resources
Maintain the Health, Hygiene, Safety and Security of the Working Environment
Lead a Team to Improve Customer Service
Optional Units
Candidates must select at least one unit from Section B with the final two units being selected
from either Section B or C
Section B
Supervise Food Production Operations
Supervise Functions
Supervise Food Services
Supervise Drink Services
Supervise Housekeeping Services
Supervise Portering and Concierge Services
Supervise Reception Services
Supervise Reservation and Booking Services
Section C
Contribute to Promoting Hospitality Services and Products
Contribute to the Development of Recipes and Menus
Supervise Off-Site Food Delivery Services
Supervise Cellar and Drink Storage Operations
Manage the Receipt, Storage or Dispatch of Goods
Supervise the Wine Store/Cellar and Dispense Counter
Supervise Vending Services
Supervise Linen Services
Monitor and Solve Customer Service Problems
Improve the Customer Relationship
Provide Learning Opportunities for Colleagues
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 Your Work
Contribute to the Selection of Staff for Activities
Ensure Food Safety Practices are Followed in the Preparation and Serving of Food and Drink
Lead Meetings
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- Housekeeping Training Course S/NVQ Level 2 | MGT Training
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- National Group Award: Assessing Candidates Using a Range of Methods
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