EDEXCEL Level 3 Diploma in Hospitality Supervision and Leadership Skills (NVQ) (QCF)
Qualification summary
The Edexcel Level 3 Diploma in Hospitality Supervision and Leadership Skills (NVQ) is designed to recognise occupational competence for anyone with a supervisory or leadership role in the hospitality industry. To achieve the Diploma learners must demonstrate competence when working in a real hospitality workplace. The qualification covers leadership, working relationships, customer service, resource control, and health, safety and hygiene. In addition, to this a range of optional pathways units are available including in the following areas: food production and food service, drinks service,
management of functions, housekeeping, portering and concierge, reception and reservations and bookings, as well as generic management responsibilities and customer service.
Qualification details
Accreditation start date:
Operational start date in centres:
For information on the approval of qualifications for funding in England, Wales and Northern Ireland, see the links to DCSF, DIUS, DCELLS, DELNI and DENI below.
When undertaking a qualification that does not appear on the governments' lists as eligible for funding for specific age ranges, users must be aware of legal requirements. Not all qualifications are suitable for all age ranges.
For further information on 14-19 qualifications offered in England, please refer to the DCSF
Section 96 website.
For further information on 19+ qualifications offered in England, please refer to the DIUS
Section 97 website.
For further information on Wales, visit the
DCELLS website.
For further information on Northern Ireland, visit the
DELNI and
DENI websites.
This qualification provides opportunities for progression from VRQs at Level 2 such as the BTEC Firsts in Hospitality. Learners may progress into further areas of study either continuing at Level 3 with the BTEC Nationals in Hospitality or to higher levels such as the Level 5 BTEC Higher Nationals in Hospitality Management. Learners may also progress directly to opportunities in the Hospitality Industry from this qualification.
Bar Person/Manager
Butler
Catering/Restaurant Manager
Chef
Concierge
Hotel Manager
Publican
Supervisor/Team Leader
Wine Merchant
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07 Retail and Commercial Enterprise
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07.4
Hospitality and Catering
All five units in Group A are mandatory. Three optional units are required, with at least one unit required from Group B, the two remaining units may be taken from either Group B or Group C. A minimum of 45 credits must be achieved to gain the full qualification.
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A -
Mandatory Units
Credit Value required: Minimum 34, Maximum 34.
Sub-components required: Minimum 5, Maximum 5.
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H/502/4097 - Contribute to the control of resources
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M/501/0428 - Develop productive working relationships with colleagues
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J/502/1113 - Provide Leadership for your team
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F/502/5497 - Lead a team to improve customer service
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T/502/5531 - Maintain the health, hygiene, safety and security of the working environment
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O -
Optional Units
Credit Value required: Minimum 11.
Sub-components required: Minimum 1.
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B -
Group B Optional Units
Credit Value required: Minimum 4, Maximum 12.
Sub-components required: Minimum 1, Maximum 3.
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C -
Group C Optional Units
Credit Value required: Maximum 7.
Sub-components required: Maximum 2.
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A/500/5197 - Provide learning opportunities for colleagues
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F/502/4155 - Supervise off-site food delivery services
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K/502/4120 - Supervise cellar and drink storage operations
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R/502/4158 - Supervise vending services
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Y/502/4162 - Supervise practices for handling payments
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R/502/4919 - Contribute to the development of a wine list
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J/502/4125 - Contribute to the selection of staff for activities
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D/502/4163 - Ensure food safety practices are followed in the preparation and serving of food and drink
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K/502/4117 - Contribute to the development of recipes and menus
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H/500/8918 - Monitor and solve customer service problems
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A/500/8830 - Improve the customer relationship
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A/502/5529 - Supervise food services
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M/502/5527 - Manage the receipt, storage or dispatch of goods
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A/502/5532 - Supervise the wine store/cellar and dispense counter
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T/502/3973 - Supervise linen services
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R/502/3978 - Supervise the use of technological equipment in hospitality services
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L/600/0192 - Manage the environmental impact of work
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K/600/0250 - Lead meetings
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M/502/5530 - Contribute to promoting hospitality services and products