Qualification details

HAB Level 2 NVQ in Multi-Skilled Hospitality Services

Qualification summary

The HAB Level 2 NVQ in Multi-Skilled Hospitality Services allows for candidates to undertake units from all Level 2 job areas – thus 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. Candidates must undertake units from at least 3 functional areas in order to ensure a well-rounded qualification.

Qualification details

100/5366/9
2
NVQ - National Vocational Qualification
Accreditation start date:
01/08/2005
Operational start date in centres:
Accreditation end date:
31/07/2009
Certification end date:
31/07/2011
England
Pre 16, 16-18, 18+, 19+
Wales
Pre 16, 16-18, 18+, 19+
N.Ireland
Pre 16, 16-18, 18+, 19+
Approval start date:
16/08/2005
Approval end date:
31/07/2009
English - Welsh - Irish
The HAB Level 2 NVQ in Multi-Skilled Hospitality Services allows for candidates to undertake units from all Level 2 job areas – thus 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.

As such the qualification would allow a candidate progression either into the workplace as detailed above or onto specialised qualifications at the same, or a higher, level.
Bar Person/Manager
Chef
Concierge
Conference and Banqueting Assistant/Manager
Waiter/Waitress
  • 07 Retail and Commercial Enterprise
    • 07.4  Hospitality and Catering
N/A
Pass
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.
Candidates must complete both units in Group A plus seven optional units chosen from a minimum of three of the five optional Groups B - F. There are also some optional mandatories, and no more than three Level 1 optional units may be completed.
  • A  -  Mandatory units
    • Y/103/2737 - Maintain a safe, hygienic and secure working environment
    • U1053838 - Give Customers a Positive Impression of Yourself and Your Organisation
  • B  -  Optional units
    • F/103/2781 - Deal with communications
    • H/103/2790 - Identify and provide tourism related information and advice
    • J/103/2782 - Deal with the arrival of customers
    • L/103/2783 - Deal with bookings
    • R/103/2784 - Prepare customers accounts and deal with departures
    • U1053841 - Resolve Customer Service Problems
  • C  -  Optional units
    • F/103/2750 - Collect linen and make beds
    • K/103/2791 - Clean and service a range of areas
    • M/103/2792 - Work using different chemicals and equipment
    • T/103/2793 - Maintain housekeeping supplies
    • A/103/2794 - Provide a linen service
    • F/103/2795 - Carry out periodic room servicing and deep cleaning
    • U1054043 - Clean and Protect Floors
    • U1054044 - Clean Carpets and Soft Furnishings
  • D  -  Optional units
    • M/103/2758 - Prepare and clear areas for counter/takeaway service
    • T/103/2759 - Provide a counter/takeaway service
    • F/103/2800 - Prepare and clear the bar area
    • J/103/2801 - Serve alcoholic and soft drinks
    • Y/103/2804 - Prepare and serve wines
    • D/103/2805 - Maintain cellars and kegs
    • J/103/2779 - Prepare and serve dispensed and instant hot drinks
    • J/103/2796 - Prepare and clear areas for table service
    • L/103/2797 - Serve food at the table
    • R/103/2798 - Provide a silver service
    • A/103/2780 - Maintain food safety when storing, preparing and cooking food
    • F/103/2778 - Maintain food safety when storing, holding and serving food
  • E  -  Optional units
    • J/103/2765 - Prepare and finish simple salad and fruit dishes
    • L/103/2766 - Prepare hot and cold sandwiches
    • Y/103/2768 - Prepare and cook fish
    • D/103/2769 - Prepare and cook meat and poultry
    • T/103/2812 - Cook and finish basic vegetable dishes
    • Y/103/2835 - Prepare vegetables for basic dishes
    • T/103/2826 - Prepare and present food for cold presentation
    • L/103/2816 - Prepare, cook and finish basic rice dishes
    • R/103/2817 - Prepare, cook and finish basic pasta dishes
    • Y/103/2818 - Prepare, cook and finish basic pulse dishes
    • D/103/2819 - Prepare, cook and finish basic egg dishes
    • A/103/2780 - Maintain food safety when storing, preparing and cooking food
    • F/103/2828 - Complete kitchen documentation
    • J/103/2829 - Set up and close kitchen
  • F  -  Optional units