Hospitality Supervision and Leadership (QCF) Diploma NVQ Level 3

The hospitality industry is always bursting with exciting career opportunities and there's always scope for progression and career development. Our course allows you to develop the supervisory skills needed for the Hospitality Industry. You can enter employment in positions such as restaurant supervisor, front office etc.

You will learn how to supervise the work of staff, set objectives and specifically food safety. As well as core units including, developing positive working relationships, contributing to the control of resources, maintaining the health, hygiene, and set objectives of your team.

You'll also learn how to lead a team to improve customer service, how to monitor and evaluate progress and recognise individual and team achievement and ensure that food safety practices are followed in the preparation and serving of food and drink.

After complete in this course, you could gain employment in a whole range of roles including a unit manager, head housekeeper, head of reception, front of house manager, duty/hotel supervisor/manager and regional supervisor/manager in restaurant or pub chain.

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.