Hospitality Services
Unit summary
The purpose of this unit is to provide learners with an understanding of how services are managed in the hospitality industry in the various functional or operational areas. Learners will be able to practice the skills required to work collaboratively and will experience at first hand how efficient inter-departmental links deliver effective customer service.
Unit details
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07 Retail and Commercial Enterprise
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07.4
Hospitality and Catering
Task-based controlled assessment
| Learning Outcome |
Assessment Criteria |
| 1. Understand how functional or operational areas in hospitality establishments are managed to work collaboratively |
a. summarise the roles and responsibilities of the functional or operational areas in hospitality establishments
b. explain how functional or operational areas are managed to ensure they work collaboratively |
| 2. Be able to interpret the main pieces of legislation affecting the hospitality industry |
a. explain the principles behind and the content of the main pieces of legislation affecting the hospitality industry
b. explain the impact of legislation on the different sub-industries of the hospitality industry |
| 3. Be able to carry out risk assessments and create a safe and healthy working environment |
a summarise the principles of risk assessments in a range of hospitality functional areas
b identify improvements to create a safe and healthy working environment for themselves, colleagues and customers
c carry out risk assessments in a range of hospitality functional areas and activities, and communicate the findings to different audiences |
| 4 Be able to evaluate the effectiveness of inter-dependant services within hospitality establishments |
a evaluate how the functional or operational areas work collaboratively to provide effective customer service |