HAB Level 1 NVQ in Hospitality
Qualification summary
The level 1 NVQ provide Foundation skills in various occupations. The Level 1 Hospitality NVQ provides 5 different endorsed pathways for candidates to take in order to specialise; these are, Front Office (for receptionists and porters), Housekeeping (for Housekeepers and cleaners), Food and Drink Service (for waiters and waitresses and bar staff), Quick Service (for those working within a ‘fast food’ environment or whose work combines some preparation and cooking and service elements), Food Preparation and Cooking (for chefs.) The sixth endorsed pathway is Multi-Skilling, which will allow for candidates to undertake units from all areas – this is likely to be suitable for those working in micro and small and medium sized enterprises that need to be skilled in a variety of functional areas.
Qualification details
NVQ - National Vocational Qualification
Accreditation start date:
Operational start date in centres:
HAB offers a full range of Level 2 NVQs in the Level 1 pathways that candidates can progress to
Bar Person/Manager
Fast Food Service Assistant
Hotel Porter
Hotel Receptionist
Hotel/Accomodation Room Attendant
Housekeeper
Kitchen Assistant/Porter
Waiter/Waitress
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07 Retail and Commercial Enterprise
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07.4
Hospitality and Catering
Centres will have a choice of independent assessment models and should use the most suitable model for the individual:
1) Written open-ended questions supplied by HAB and kept securely by the centre tested under controlled conditions.
2) Oral testing of candidates on open-ended questions supplied by HAB and kept securely by the centre tested under controlled conditions. Where oral questioning takes place candidates must give their own answers and not be led to the answer by prompting.
3) Centres can be tested via a multiple-choice facility - GOLA which is being made available to HAB centres via HAB's partner City & Guilds.
4) Questions submitted to the Awarding Body by an Assessment Centre or third party, checked and approved for use by HAB. These questions must meet the requirements of the new Assessment Strategy.
The above models of independent assessment can be used in combination.
In all cases candidates can repeat the test until a minimum of a 70% pass mark is achieved. Centres can increase the pass mark at their discretion, as long as it does not constitute an unfair barrier to achievement. Centres must keep a record of their pass mark.
Those questions answered incorrectly can then be assessed by other means, such as oral questioning or a repeat of written questions. Candidates must have, to the satisfaction of the assessor, achieved a 70% pass mark on the test and all of the remaining questions before the ‘what you must know’ can be deemed as complete.
All other aspects of assessment for the NVQ will remain unchanged from the original submission.
Qualification Accreditation Number 100/5362/1 provides pathways to the following qualifications:
HAB Level 1 NVQ in Hospitality (Front Office);
HAB Level 1 NVQ in Hospitality (Housekeeping);
HAB Level 1 NVQ in Hospitality (Food and Drink Service);
HAB Level 1 NVQ in Hospitality (Quick Service);
HAB Level 1 NVQ in Hospitality (Food Preparation and Cooking);
HAB Level 1 NVQ in Hospitality (Multi-skilled).
Candidates must complete all units in Group A plus a chosen pathway from Group B.
Front Office: all units from Group A plus two units from Group B
Housekeeping: all units from Group A plus four units from Group B
Food and Drink Service: all units from Group A plus two units from Group B
Quick Service: all units from Group A plus three units from Group B
Food Preparation and Cooking: all units from Group A plus four units from Group B
Multi-Skilled: all units from Group A plus five units from any Group B
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A -
Mandatory
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Y/103/2737 - Maintain a safe, hygienic and secure working environment
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D/103/2738 - Contribute to effective teamwork
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B -
Optional Pathways
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A -
Front Office
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A -
Front Office - Mandatory
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B -
Front Office - Optional
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L/103/2749 - Maintain and deal with payments
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D/103/2741 - Distribute and dispatch mail
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H/103/2742 - Enter and find data using a computer
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K/103/2743 - Prepare and copy routine documents
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M/103/2744 - Receive, move and store customer and organisation property
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T/103/2745 - Service public areas at front of house
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A/103/2746 - Collect and deliver items for customers and staff
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F/103/2747 - Prepare, service and clear meeting and conference rooms
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J/103/2748 - Find and store files in a paper based system
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B -
Housekeeping
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C -
Food and Drink Service
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A -
Food and Drink Service - Mandatory
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Y/103/2740 - Maintain customer care
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F/103/2778 - Maintain food safety when storing, holding and serving food
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B -
Food and Drink Service - Optional
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D -
Quick Service
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A -
Quick Service - Mandatory
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A/103/2780 - Maintain food safety when storing, preparing and cooking food
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U1053838 - Give Customers a Positive Impression of Yourself and Your Organisation
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B -
Quick Service - Optional
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E -
Food Preparation and Cooking
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A -
Food Preparation and Cooking - Mandatory
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A/103/2780 - Maintain food safety when storing, preparing and cooking food
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B -
Food Preparation and Cooking - Optional
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F -
Multi-Skilled
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A -
Multi-Skilled - Mandatory/Optional
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A/103/2780 - Maintain food safety when storing, preparing and cooking food
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F/103/2778 - Maintain food safety when storing, holding and serving food
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B -
Multi-Skilled - Optional