Hospitality Supervision and Leadership (QCF) Diploma NVQ Level 3

Enrol on a nationally recognised qualification that focuses on job satisfaction and career progression. The Level 3 NVQ Diploma in Hospitality Supervision and Leadership (QCF) (601/5693/4) is aimed learners who would like to progress within the hospitality industry.

This qualification is suitable if you have experience working in the hospitality industry and want to progress your skills further. You should already be competent in areas such as front of house operations, maintaining health and safety, hygiene, be a team player and have a professional attitude when dealing with customers. Perhaps now you’re looking to move into a supervisory role where you will manage staff and the day to day operations of a hospitality business.

Unit One: Develop working relationships with colleagues

Learning Outcomes

• Understand the benefits of working with colleagues.
• Be able to establish working relationships with colleagues.
• Be able to act in a professional and respectful manner when working with colleagues
• Be able to communicate with colleagues.
• Be able to identify potential work-related difficulties and explore solutions.

Unit Two: Set objectives and provide support for team members working environment

Learning Outcomes:

• Be able to communicate a team’s purpose and objectives to the team members.
• Be able to develop a plan with team members showing how team objectives will be met.
• Be able to support team members identifying opportunities and providing support.
• Be able to monitor and evaluate progress and recognise individual and team achievement.

Unit Three: Lead a team to improve customer service Learning Outcomes

Learning Outcomes:

• Plan and organise the work of a team
• Provide support for team members
• Review performance of team members
• Understand how to lead a team to improve customer service

Unit Four: Maintain the health, hygiene, safety and security of the working environment

Learning Outcomes:

• Be able to maintain the health, hygiene, safety and security of the working environment
• Understand the importance of maintaining the health, hygiene, safety and security of the working environment
• Understand how to maintain the health, hygiene, safety and security of the working environment

Unit Five: Ensure Food Safety Practices are followed in the Preparation and Serving of Food and Drink

Learning Outcomes:

• Be able to ensure food safety practices are followed in the preparation and serving of food and drink
• Understand the importance of ensuring food safety practices are followed in the preparation and serving of food and drink
• Understand how to ensure food safety practices are followed in the preparation and serving of food and drink

Unit Six: Contribute to Promoting Hospitality Products and Services

Learning Outcomes:

• Be able to contribute to promoting hospitality services and products
• Understand how to plan the promotion of hospitality products and services promotions
• Understand how to contribute to promoting hospitality products and services

Unit Seven: Contribute to the control of resources

Learning Outcomes:

• Be able to contribute to the control of resources
• Understand factors affecting the use of resources
• Understand how to contribute to the control of resources

Unit Eight: Supervise Food Service

Learning Outcomes:

• Be able to supervise food service
• Understand how to plan food service
• Understand how to supervise food service

Learners who would like to progress within the hospitality industry.

There is no experience or previous qualifications required for enrolment on this course. It is available to all students, of all academic backgrounds.

On completion of this qualification you may choose to undertake further study/qualifications. You could progress to include: a level 4 in management or alternatively, you may wish to seek employment as:

• Unit manager

• Front of house manager

• Duty/hotel supervisor/manager

• Regional supervisor/manager in restaurant or pub chain