Hospitality Supervision

Please refer to the Edexcel NVQ Portfolio

Accreditation Listing on the Edexcel website for the current accreditation expiry date for these NVQ units

Mandatory

• U1027786 Manage yourself
• U5000442 Supervise the work of staff
• U5000443 Establish and develop positive working relationships in hospitality
• U5000444 Contribute to the control of resources
• U5000445 Maintain the health, hygiene, safety and security of the working environment

Optional (A)

• U5000446 Maintain the food service
• U5000447 Maintain the drink service
• U5000448 Maintain the housekeeping service
• U5000449 Maintain the portering and concierge service
• U5000450 Maintain the reception service
• U5000451 Maintain the reservation and booking service
• U5000452 Maintain food production operations
• U5000453 Supervise a function

Optional (B)

• U1027794 Contribute to the development of teams and individuals
• U5000307 Contribute to the selection of personnel for activities
• U1053850 Work with others to improve customer service
• U1053851 Monitor and solve customer service problems
• U5000454 Maintain the off-site food delivery service
• U5000455 Maintain cellar and drink storage operations
• U5000456 Maintain external areas
• U5000457 Maintain the wine cellar and dispense counter
• U5000458 Maintain the vending service
• U5000459 Maintain the linen service
• U5000460 Control practices for handling payments
• U5000461 Contribute to the development of a wine list
• U5000462 Contribute to promoting hospitality services and products
• U5000463 Contribute to the development and introduction of recipes and menus
• U5000004 Enter and find data using a computer

Minimum units required:

All 5 Mandatory units plus 1 Optional A unit and 2 Optional B units are required
for successful completion of this NVQ.

Multi-skilled Hospitality Service

To achieve this qualification you must complete all the following units

• 1G1 Maintain a safe, hygienic and secure working environment
• 2G1 Give customers a positive impression of yourself and your organisation

Plus a minimum of seven of the following units

• 2R1 Deal with communications as part of the reception function
• 2R2 Deal with the arrival of customers
• 2R3 Deal with bookings
• 2R4 Prepare customer accounts and deal with departures
• 2R9 Resolve customer service problems
• 2R11 Identify and provide tourism related information and advice
• 2H1 Clean and service a range of areas
• 2H2 Work using different chemicals and equipment
• 2H3 Maintain housekeeping supplies
• 2H4 Clean and protect floors
• 2H5 Clean carpets and soft furnishings
• 2H6 Provide a linen service
• 2H7 Carry out periodic room servicing and deep cleaning
• 1H1 Collect linen and make beds
• 2FS1 Prepare and clear areas for table service
• 2FS2 Serve food at the table
• 2FS3 Provide a silver service
• 2DS1 Prepare and clear the bar area
• 2DS2 Serve alcoholic and soft drinks
• 2DS4 Prepare and serve bottled wines
• 2DS5 Prepare cellars and kegs
• 2DS7 Prepare and serve dispensed and instant hot drinks
• 1FS3 Prepare and clear counters for counter/takeaway service
• 1FS4 Provide a counter/takeaway service
• 1FP3 Prepare hot and cold sandwich’s
• 2FC7 Cook and finish basic vegetable dishes
• 2FP7 Prepare vegetables for basic dishes
• 2NFPC4 Prepare, cook and finish basic rice dishes
• 2NFPC5 Prepare, cook and finish basic pasta dishes
• 2NFPC6 Prepare, cook and finish basic pulse dishes
• 2NFPC15 Prepare and present food for cold preparation
• 2NFPC8 Prepare, cook and finish basic egg dishes
• 2NP&C1 Complete kitchen documentation
• 2NPC&C2 Set up and close a kitchen
• 1FP2 Prepare and finish simple salad and fruit dishes
• 1NFPC1 Prepare and cook fish
• 1NFPC2 Prepare and cook meat and poultry
• 1G2 Maintain and deal with payments
• 1G4 Contribute to effective teamwork
• 2G3 Maintain food safety when storing, preparing and cooking food
• 2G4 Maintain food safety when storing, holding and serving food