Hospitality Supervision and Leadership - Level 3 Advanced Apprenticeship (City and Guilds)

B&FC

Course Overview

The course duration is at least 18 months.

To achieve the main qualification candidates must attain a minimum of 37 credits in total

23 credits are mandatory, these units are:

  • Set objectives and provide support for team members
  • Develop working relationships with colleagues
  • Contribute to the control of resources
  • Maintain the health hygiene, safety & security of the working environment
  • Lead a team to improve customer service

Optional units min of 14 credits from the following of which at least 0ne must be from section B.

Section B

  • Supervise food production operations
  • Supervise functions
  • Supervise food service
  • Supervise drink service
  • Supervise housekeeping services
  • Supervise portering and concierge operations
  • Supervise reception services
  • Supervise reservations and booking services

 

Section C

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

Course Entry Requirements

To apply for the Level 3 Advanced Apprenticeship (City and Guilds) Hospitality Supervision and Leadership there are no mandatory entry requirements for this Apprenticeship framework. However Employers are looking to attract applicants who have a keen interest in Hospitality Supervision and Leadership and demonstrate a “can do" attitude and have at least basic numeracy and literacy skills on which the Apprenticeship will build.

You will be invited to attend an Interview with the related Curriculum area to give advice and guidance about the job role and qualification. You will be required to undertake initial assessments in Maths and English.

 To be an apprentice you need to be working a minimum of 30 hours per week in the related occupation of your chosen apprenticeship and be at least 16 years old.  Our Skills & Business team can support you with this and we often have a good selection of employers looking to recruit an apprentice.

Study Options

Course Code: WF00039
Start Date: Anytime

Location of Study: Employers Premises

Career Options and Progression

Expert Tutors

Terms and Conditions

Get in touch

B&FC

If you require any further information about this course please contact us on the following:

Call course enquiries

0330 024 1234

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CONTACT THE COLLEGE

Email

info@blackpool.ac.uk

Telephone

Course enquiries: 01253 504 343
General enquiries: 01253 352 352
Press enquiries: 07956 925 931
Fleetwood Nautical Campus: 01253 779 123


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01253 356 127

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Blackpool and The Fylde College
Ashfield Road
Bispham
Blackpool
FY2 0HB

 

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