Hospitality Supervision and Leadership (RQF) Diploma Level 3
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Hospitality Supervision and Leadership (RQF) Diploma Level 3

8 Lessons only £1449.49
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Syllabus

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