Qualification Information
| VTCT Product Code: AT30379 | GLH: 206 | Age Restriction: 16 |
| Qualification Number: 600/4532/2 | Units: 8 - 11 | |
| Level: 3 | Minimum Credits: 37 |
Additional Information
This qualification will develop your knowledge, understanding and skills for leading a team and supervising operations in the hospitality industry. Specifically you will learn how to set objectives and provide support for team members, develop working relationships with colleagues and lead a team to improve customer service. You will also learn how to contribute to the control of resources and maintain the health, hygiene, safety and security of the working environment.
The optional units that make up this qualification will allow you to tailor your learning to your employer’s needs and your personal interests and preferences. Units range from supervising drinks and food services to leading and managing meetings and contributing to the development of recipes and menus.
Qualification Structure
Mandatory - from this group you'll need to cover a minimum of 5 components and earn a minimum of 23 credits.
| Unit Code | Unit Ref | Unit Title | Level | Credits | GLH |
|---|---|---|---|---|---|
| UT20942 | H/600/9660 | Develop working relationships with colleagues | 2 | 3 | 15 |
| UT31006 | T/502/9532 | Contribute to the control of resources | 3 | 4 | 30 |
| UT31012 | Y/502/9569 | Maintain the health, hygiene, safety and security of the working environment | 3 | 4 | 27 |
| UT31019 | H/601/1568 | Lead a team to improve customer service | 3 | 7 | 47 |
| UT31024 | M/600/9600 | Set objectives and provide support for team members | 3 | 5 | 35 |
Optional A - from this group you'll need to cover a minimum of 1 components and earn a minimum of 4 credits.
| Unit Code | Unit Ref | Unit Title | Level | Credits | GLH |
|---|---|---|---|---|---|
| UT30954 | A/502/9533 | Supervise reception services | 3 | 5 | 30 |
| UT30965 | F/502/9565 | Supervise drink services | 3 | 4 | 30 |
| UT30969 | H/502/9560 | Supervise portering and concierge operations | 3 | 4 | 32 |
| UT30975 | J/502/9566 | Supervise food production operations | 3 | 4 | 20 |
| UT30980 | K/502/9561 | Supervise housekeeping operations | 3 | 4 | 30 |
| UT30990 | M/502/9562 | Supervise food service | 3 | 4 | 35 |
| UT31007 | T/502/9563 | Supervise functions | 3 | 5 | 35 |
| UT31011 | Y/502/9538 | Supervise reservations and booking services | 3 | 5 | 30 |
Optional B - from this group you'll need to cover a minimum of 0 components and earn a minimum of 0 credits.
| Unit Code | Unit Ref | Unit Title | Level | Credits | GLH |
|---|---|---|---|---|---|
| UT20934 | T/601/7214 | Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector | 2 | 2 | 16 |
| UT30955 | A/502/9564 | Manage the receipt, storage or dispatch of goods | 3 | 3 | 21 |
| UT30960 | D/502/9539 | Supervise practices for handling payments | 3 | 4 | 18 |
| UT30964 | F/502/9534 | Supervise the use of technological equipment in hospitality services | 3 | 4 | 33 |
| UT30970 | H/502/9591 | Ensure food safety practices are followed in the preparation and serving of food and drink | 3 | 5 | 35 |
| UT30983 | L/502/9536 | Supervise vending service | 3 | 5 | 34 |
| UT30989 | M/502/9559 | Supervise linen services | 3 | 4 | 29 |
| UT30998 | R/502/9537 | Supervise the wine store/cellar and dispense counter | 3 | 5 | 24 |
| UT30999 | R/502/9540 | Supervise cellar and drink storage operations | 3 | 5 | 28 |
| UT31005 | T/502/9529 | Contribute to the selection of staff for activities | 3 | 5 | 22 |
| UT31018 | H/601/1232 | Improve the customer relationship | 3 | 7 | 47 |
| UT31021 | J/601/1515 | Monitor and solve customer service problems | 3 | 6 | 40 |
| UT31025 | Y/600/9686 | Lead and manage meetings | 3 | 4 | 20 |
| UT41027 | J/502/9535 | Contribute to promoting hospitality products and services | 4 | 5 | 28 |
| UT41029 | K/502/9530 | Contribute to the development of a wine list | 4 | 5 | 24 |
| UT41030 | K/502/9558 | Supervise off-site food delivery service | 4 | 4 | 34 |
| UT41032 | M/502/9531 | Contribute to the development of recipes and menus | 4 | 4 | 22 |
| UT41034 | M/600/9676 | Support learning and development within own area of responsibility | 4 | 5 | 25 |
| UT41035 | M/600/9712 | Manage the environmental impact of work activities | 4 | 5 | 10 |
*For full details of the Rules of Combination for this qualification please see the Qualification Specification/Record of Assessment book.
Documents
*To find specifications for individual units, click on the "Structure" tab of your chosen qualification, select the unit code in the left hand column and on the new page click on the "Download unit book" tab under the unit title.
Centres approved to run this qualification
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