City & Guilds
Level 3
QN: 600/0861/1
Curriculum Active
City & Guilds Level 3 NVQ Diploma in Hospitality Supervision and Leadership
Official qualification regulated by Ofqual, awarded by City & Guilds. Classified as a Occupational Qualification. Total guided learning hours: 956 hours.
Qualification Level
Level 3
Awarding Body
City & Guilds
Syllabus Units
34 Units
Guided Hours
956 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Contribute to Promoting Hospitality Products and Services
Verified
Key Learning Objectives:
- 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
2
Contribute to the control of resources
Verified
Key Learning Objectives:
- 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
3
Contribute to the Development of a Wine List
Verified
Key Learning Objectives:
- Be able to contribute to the development of a wine list
- Understand how to plan the development of a wine list
- Understand how to contribute to the development of a wine list
4
Contribute to the Development of Recipes and Menus
Verified
Key Learning Objectives:
- Be able to contribute to the development of recipes and menus
- Understand how to plan the development of recipes and menus
- Understand how to contribute to the development of recipes and menus
5
Contribute to the selection of staff for activities
Verified
Key Learning Objectives:
- Be able to contribute to the selection of staff for activities
- Understand how to contribute to the selection of staff for activities
6
Develop working relationships with colleagues
Verified
Key Learning Objectives:
- 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.
7
Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector
Verified
Key Learning Objectives:
- Know employer and employee rights, responsibilities and own organisational procedures
- know factors that affect own organisation and occupation
8
Ensure Food Safety Practices are Followed in the Preparation and Serving of Food and Drink
Verified
Key Learning Objectives:
- 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
9
Improve the customer relationship
Verified
Key Learning Objectives:
- improve communication with their customers, balance the needs of their customer and their organisation, exceed customer expectations to develop the relationship
- understand how to improve the customer relationship
10
Lead a team to improve customer service
Verified
Key Learning Objectives:
- 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
11
Lead and manage meetings
Verified
Key Learning Objectives:
- Prepare to lead and manage a meeting. Chair a meeting.
- Undertake post-meeting tasks.
12
Maintain the health, hygiene, safety and security of the working environment
Verified
Key Learning Objectives:
- 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
13
Manage the receipt, storage or dispatch of goods
Verified
Key Learning Objectives:
- Be able to manage the receipt, storage and dispatch of goods
- Understand how to manage the receipt, storage and dispatch of goods
14
Monitor and solve customer service problems
Verified
Key Learning Objectives:
- solve immediate customer service problems
- identify repeated customer service problems and options for solving them, take action to avoid the repetition of customer service problems
- understand how to monitor and solve customer service problems
15
Set objectives and provide support for team members
Verified
Key Learning Objectives:
- 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.
16
Supervise Cellar and Drink Storage Operations
Verified
Key Learning Objectives:
- Be able to supervise cellar and drinks storage operations
- Understand the requirements that need to be met when supervising cellar and drink storage operations
- Understand how to supervise cellar and drink storage operations
17
Supervise Drink Services
Verified
Key Learning Objectives:
- Be able to supervise drinks services
- Understand the requirements that need to be met when supervising drink Services
- Understand how to supervise drinks services
18
Supervise Food Production Operations
Verified
Key Learning Objectives:
- Be able to supervise food production operations
- Understand how to plan food production operations
- Understand how to supervise food production operations
19
Supervise Food Service
Verified
Key Learning Objectives:
- Be able to supervise food service
- Understand how to plan food service
- Understand how to supervise food service
20
Supervise Functions
Verified
Key Learning Objectives:
- Be able to supervise functions
- Understand how to plan functions
- Understand how to supervise functions
21
Supervise Housekeeping Operations
Verified
Key Learning Objectives:
- Be able to supervise housekeeping operations
- Understand the requirements of housekeeping operations
- Understand how to supervise housekeeping operations
- Understand the importance of monitoring and reviewing housekeeping services
22
Supervise Linen Services
Verified
Key Learning Objectives:
- Be able to supervise linen services, 2.
- Understand how to plan the linen service
- Understand the importance of supervising the linen service
- Understand how to supervise linen services
23
Supervise off-site food delivery service
Verified
Key Learning Objectives:
- Be able to supervise off-site food delivery services
- Understand the procedures that need to be followed in own area of responsibility
- Understand how to supervise off-site food delivery service
24
Supervise Portering and Concierge Operations
Verified
Key Learning Objectives:
- Be able to supervise portering and concierge operations
- Understand the requirements of portering and concierge operations
- Understand how to plan portering and concierge operations
- Understand how to supervise portering and concierge operations
25
Supervise Practices for Handling Payments
Verified
Key Learning Objectives:
- Be able to supervise practices for handling payments
- Understand how payments should be handled
- Understand how to supervise practices for handling payments
26
Supervise Reception Services
Verified
Key Learning Objectives:
- Be able to supervise reception services
- Understand policies and procedures relating to supervising reception services
- Understand how to supervise reception services
27
Supervise Reservations and booking services
Verified
Key Learning Objectives:
- Supervise Reservations and booking services
- Understand the organisations standards and policies for reservations and booking services
- Understand the requirements that need to be met when supervising reservations and bookings Services
- Understand how to supervise reservations and bookings Services
28
Supervise the use of technological equipment in hospitality services
Verified
Key Learning Objectives:
- Be able to supervise the use of technological equipment in hospitality services
- Understand the requirements that need to be met when using technological equipment in hospitality services
- Understand how to supervise the use of technological equipment in hospitality services
29
Supervise the wine store/cellar and dispense counter
Verified
Key Learning Objectives:
- Be able to supervise the wine store/cellar and dispense counter
- Understand the procedures for the storage and dispensing of wine
- Understand how to supervise the storage and dispensing of wine
30
Supervise vending Service
Verified
Key Learning Objectives:
- Be able to supervise vending services
- Understand the procedures that need to be followed when providing a vending service
- Understand how to supervise a vending service
31
Support learning and development within own area of responsibility
Verified
Key Learning Objectives:
- Be able to identify the learning needs of colleagues in own area of responsibility.
- Understand how to develop a learning environment in own area of responsibility.
- Be able to support colleagues in learning and its application.
- Be able to evaluate learning outcomes and future learning and development of colleagues.
Regulatory & Verification Details
- Qualification Number (QN)
- 600/0861/1
- Regulated Status
- Available to learners
- Awarding Body
- City & Guilds
- Qualification Type
- Occupational Qualification
- Operational Start
- Apr 2011