Multi-skilled Hospitality Services

Who is it for?

This qualification is intended for people who work in the hospitality sector in any role and up to supervisory level. Learners demonstrate skills and ability through units grouped to suit their own occupational area.

Qualification

A National Qualification, accredited by City & Guilds, designed for staff working in the Hospitality sector.

Course Aims

After completing this qualification, the learner will be able to demonstrate competence in many service duties 

Method of Delivery

Observations of working practice

Questioning to confirm understanding

Gathering of evidence to support competencies

Method of Assessment

Planned stages of assessment are arranged as you progress during your qualification. Collected evidence and recorded observations are gauged against the identified standards and a decision of competency is reached. Time is given to reach the required standard if, at first assessment, a shortfall arises. 

Opportunities for progression

City & Guilds – Hospitality Supervision

BIIAB – National Certificate for Personal Licence Holders

NVQ Level 2 Multi-Skilled hospitality services

(9 units needed for the full award)

Mandatory Units
501	1GEN1	Maintain a safe, hygienic and secure working environment
601	2GEN1	Give customers a positive impression of yourself and your organisation (ICS)

Plus seven optional units which must be chosen from a minimum of the three optional boxes A-E Candidates that take units from BOX C (food service) must include Unit 2GEN4 within the total of nine units Candidates that take units from BOX D (food preparation and/or cooking) must include Unit 2GEN3 within the total of 9 units Candidates that take units from BOX C AND BOX D must include 2GEN3 within the total of 9 units (they do not also have to take 2GEN4)   Note: Candidates may only select a maximum of three level 1 optional units within the 9 units.
Box A:  Front office optional units
651	2R1	Deal with communications
652	2R2	Deal with the arrival of customers
653	2R3	Deal with bookings
654	2R4	Prepare customer accounts and deal with departures
661	2R9	Resolve customer service problems
663	2R11	Identify and provide tourism related information and advice

Box B:  Housekeeping optional units
537	1HK1	Collect linen and make beds
664	2HK1	Clean and service a range of areas
665	2HK2	Work using different chemicals and equipment
666	SHK3	Maintain housekeeping supplies
667	2HK4	Clean and protect floors
668	2HK5	Clean carpets and soft furnishings
669	2HK6	Provide a linen service
670	2HK7	Carry out period room servicing and deep cleaning

Box D:  Food preparation and cooking optional
516	1FP2	Prepare and finish simple salad and fruit dishes
517	1FP3	Prepare hot and cold sandwiches
519	1FPC1	Prepare and cook fish
520	1FPC2	Prepare and cook meat and poultry
626	2FP7	Prepare vegetables for basic dishes
633	2FC7	Cook and finish basic vegetable dishes
639	2FPC4	Prepare, cook and finish basic rice dishes
640	2FPC5	Prepare, cook and finish basic pasta dishes
641	2FPC6	Prepare, cook and finish basic pulse dishes
643	2FPC8	Prepare, cook and finish basic egg dishes
650	2FPC15	Prepare, cook and finish basic hot and cold deserts
671	2P&C1	Complete kitchen documentation
672	2P&C2	Set up and close a kitchen