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The College of Haringey, Enfield and North East London


London’s College for Skills

advanced hospitality

This is the hospitality industry’s professional qualification for first line management, supervisory staff, team and shift leaders. This BTEC Edexcel Diploma is suitable for all supervisory staff in whatever sector of the hospitality industry they are employed.

Average Duration: The apprenticeship runs for 18 to 24 months

Course Information

The Advanced Apprenticeship Hospitality Supervision and Leadership is made up of a framework which includes:

  • QCF Level 3 NVQ Diploma in Hospitality Supervision and Leadership
  • QCF Level 3 Certificate in Hospitality and Catering Principles
  • Math Functional Skills Level 2
  • English Functional Skills Level 2
  • Employment Rights and Responsibilities

Progression

Apprentices may progress to Level 4/5 Management.

Assessment

The apprentice is expected to attend on the job and off the job training to attain knowledge, training and complete competency units. In addition to that they will also be trained by the employer.

Entry qualifications

There are no formal entry requirements for this qualification. The Apprentices will be assessed and interviewed to demonstrate that they have the ability to cover the range required by the relevant NVQ at work. In addition, apprentices are expected to carry out initial assessments in English and Maths where they need to ideally achieve Level 1 in both subject areas. An apprentice with GCSE grade C and above in English and Maths does not have to complete functional skills as a part of their apprenticeship.

How to apply

You can apply through the college application. Once you have applied to the college, you will be invited for an interview at the college and also with the potential employer.

Unit Title

Mandatory Units include:

  • Set objective and provide support for team members
  • Develop 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 include - need to select some of these units:

  • Supervise drink services
  • Supervise food production operations
  • Supervise food service
  • Supervise functions
  • Supervise housekeeping services
  • Supervise portering and concierge services
  • Supervise reception services
  • Supervise reservation and booking services
  • Monitor and solve customer service problems
  • Support learning and development within own area
  • of responsibility
  • Improve the customer relationship
  • Manage the environmental impact of work activities
  • Lead and manage meetings
  • Contribute to the selection of staff for activities
  • Manage the receipt, storage or dispatch of goods
  • Supervise cellar and drink storage operations
  • Supervise linen services
  • Supervise practices for handling payments
  • Supervise use of technological equipment in hospitality
  • Supervise the wine store/cellar and dispense counter
  • Supervise vending service
  • Ensure food safety practices are followed in the preparation and serving of food and drink
  • Contribute to promoting hospitality products and services
  • Contribute to the development of a wine list
  • Supervise off-site food delivery service
  • Contribute to the development of recipes and menus

Location

This training is delivered entirely on the employer’s premises.

For a print out of this information click here

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