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Hospitality Supervision and Leadership (RQF) Diploma Level 3.
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Hospitality Supervision and Leadership (RQF) Diploma Level 3
Enrol on a nationally recognised qualification that focuses on job satisfaction and career progression. This Diploma in Hospitality Supervision and Leadership (RQF) (600/2054/4) is aimed at learners who would like to progress within the hospitality industry.
This qualification is suitable if you have experience working in the hospitality industry and want to progress your skills further. You should already be competent in areas such as front of house operations, maintaining health and safety, hygiene, be a team player and have a professional attitude when dealing with customers. Perhaps now you’re looking to move into a supervisory role where you will manage staff and the day to day operations of a hospitality business.
What will you study on this hospitality supervision and leadership course?
This qualification allows you to develop your knowledge in areas such as supervising the work of staff, leading a team, food safety, control of resources, food service, promoting hospitality products and services and health and safety.
Am I required to have a placement?
For this Diploma, you will need to be working in an appropriate environment where you can access and supervise staff for front of house operations. Throughout the course you will be asked to provide evidence from your workplace to show that you are currently engaging in your duties as supervisor, and you will be expected to be able to have a level of competence supervising staff ready to be observed by your assessor.
The observations will be carried out towards the end of your programme and your assessor will expect to watch you supervising staff, managing your team, carrying out meetings, mentoring staff, maintaining health and safety, managing resources in your area of responsibility, as well as performing the normal duties of a supervisor in the hospitality industry to prove your competency over a period of time.
What can I do on completion of the Hospitality Supervision and Leadership course?
On completion of this qualification you may choose to undertake further study/qualifications. You could progress to include: a level 4 in management or alternatively, you may wish to seek employment as:
• Unit manager
• Front of house manager
• Duty/hotel supervisor/manager
• Regional supervisor/manager in restaurant or pub chain
Once qualified a supervisor can progress into a role as a qualified duty hotel manager where they could earn up to £28,000 per annum” (Source: payscale.com)
This is a great opportunity for students to put the theory into practice and achieve the full level 3 qualification on completion of the course.
Qualification: IAO Level 3 Diploma in Hospitality Supervision and Leadership (RQF)
On completion of this course you will receive the IAO Level 3 Diploma in Hospitality Supervision and Leadership (RQF) qualification. This qualification is listed on the RQF (Qualification Number: 600/2054/4). (see: https://www.innovateawarding.org/ for more information). This course has also been assigned 37 credits.
Requirements for Entry
There is no experience or previous qualifications required for enrolment on this course. It is available to all students, of all academic backgrounds.
Professional Membership
On completion of this course you will be eligible to join the following Professional Associations(s):
Innovate Awarding is an Ofqual regulated awarding organisation with an innovative and dynamic approach. They develop off-the-shelf, customised and fully bespoke qualifications across a growing number of sectors – all on the Regulated Qualifications Framework (RQF).
Unit One: Develop working relationships with colleagues
Learning Outcomes
- Understand the benefits of working with colleagues.
- Be able to establish working relationships with colleagues.
- Be able to act in a professional and respectful manner when working with colleagues
- Be able to communicate with colleagues.
- Be able to identify potential work-related difficulties and explore solutions.
Unit Two: Set objectives and provide support for team members working environment
Learning Outcomes:
- Be able to communicate a team’s purpose and objectives to the team members.
- Be able to develop a plan with team members showing how team objectives will be met.
- Be able to support team members identifying opportunities and providing support.
- Be able to monitor and evaluate progress and recognise individual and team achievement.
Unit Three: Lead a team to improve customer service Learning Outcomes
Learning Outcomes:
- Plan and organise the work of a team
- Provide support for team members
- Review performance of team members
- Understand how to lead a team to improve customer service
Unit Four: Maintain the health, hygiene, safety and security of the working environment
Learning Outcomes:
- Be able to maintain the health, hygiene, safety and security of the working environment
- Understand the importance of maintaining the health, hygiene, safety and security of the working environment
- Understand how to maintain the health, hygiene, safety and security of the working environment
Unit Five: Ensure Food Safety Practices are followed in the Preparation and Serving of Food and Drink
Learning Outcomes:
- Be able to ensure food safety practices are followed in the preparation and serving of food and drink
- Understand the importance of ensuring food safety practices are followed in the preparation and serving of food and drink
- Understand how to ensure food safety practices are followed in the preparation and serving of food and drink
Unit Six: Contribute to Promoting Hospitality Products and Services
Learning Outcomes:
- Be able to contribute to promoting hospitality services and products
- Understand how to plan the promotion of hospitality products and services promotions
- Understand how to contribute to promoting hospitality products and services
Unit Seven: Contribute to the control of resources
Learning Outcomes:
- Be able to contribute to the control of resources
- Understand factors affecting the use of resources
- Understand how to contribute to the control of resources
Unit Eight: Supervise Food Service
Learning Outcomes:
- Be able to supervise food service
- Understand how to plan food service
- Understand how to supervise food service
What's Included
- All study materials
- Study Guide
- Full Tutor and Admin support
- The course fee includes the awarding body registration and certification fee (valued at up to £75.00).
OUR PASS RATE
Professional Skills
90.9%
(National Average 82.6%)
Hospitality Supervision and Leadership (RQF) Diploma Level 3
Enrol on a nationally recognised qualification that focuses on job satisfaction and career progression. This Diploma in Hospitality Supervision and Leadership (RQF) (600/2054/4) is aimed at learners who would like to progress within the hospitality industry.
This qualification is suitable if you have experience working in the hospitality industry and want to progress your skills further. You should already be competent in areas such as front of house operations, maintaining health and safety, hygiene, be a team player and have a professional attitude when dealing with customers. Perhaps now you’re looking to move into a supervisory role where you will manage staff and the day to day operations of a hospitality business.
What will you study on this hospitality supervision and leadership course?
This qualification allows you to develop your knowledge in areas such as supervising the work of staff, leading a team, food safety, control of resources, food service, promoting hospitality products and services and health and safety.
Am I required to have a placement?
For this Diploma, you will need to be working in an appropriate environment where you can access and supervise staff for front of house operations. Throughout the course you will be asked to provide evidence from your workplace to show that you are currently engaging in your duties as supervisor, and you will be expected to be able to have a level of competence supervising staff ready to be observed by your assessor.
The observations will be carried out towards the end of your programme and your assessor will expect to watch you supervising staff, managing your team, carrying out meetings, mentoring staff, maintaining health and safety, managing resources in your area of responsibility, as well as performing the normal duties of a supervisor in the hospitality industry to prove your competency over a period of time.
What can I do on completion of the Hospitality Supervision and Leadership course?
On completion of this qualification you may choose to undertake further study/qualifications. You could progress to include: a level 4 in management or alternatively, you may wish to seek employment as:
• Unit manager
• Front of house manager
• Duty/hotel supervisor/manager
• Regional supervisor/manager in restaurant or pub chain
Once qualified a supervisor can progress into a role as a qualified duty hotel manager where they could earn up to £28,000 per annum” (Source: payscale.com)
This is a great opportunity for students to put the theory into practice and achieve the full level 3 qualification on completion of the course.
Professional Skills
OUR PASS RATE
(National Average 82.6%)
90.9%
Qualification: IAO Level 3 Diploma in Hospitality Supervision and Leadership (RQF)
On completion of this course you will receive the IAO Level 3 Diploma in Hospitality Supervision and Leadership (RQF) qualification. This qualification is listed on the RQF (Qualification Number: 600/2054/4). (see: https://www.innovateawarding.org/ for more information). This course has also been assigned 37 credits.
Requirements for Entry
There is no experience or previous qualifications required for enrolment on this course. It is available to all students, of all academic backgrounds.
Professional Membership
On completion of this course you will be eligible to join the following Professional Associations(s):
Innovate Awarding is an Ofqual regulated awarding organisation with an innovative and dynamic approach. They develop off-the-shelf, customised and fully bespoke qualifications across a growing number of sectors – all on the Regulated Qualifications Framework (RQF).
Unit One: Develop working relationships with colleagues
Learning Outcomes
- Understand the benefits of working with colleagues.
- Be able to establish working relationships with colleagues.
- Be able to act in a professional and respectful manner when working with colleagues
- Be able to communicate with colleagues.
- Be able to identify potential work-related difficulties and explore solutions.
Unit Two: Set objectives and provide support for team members working environment
Learning Outcomes:
- Be able to communicate a team’s purpose and objectives to the team members.
- Be able to develop a plan with team members showing how team objectives will be met.
- Be able to support team members identifying opportunities and providing support.
- Be able to monitor and evaluate progress and recognise individual and team achievement.
Unit Three: Lead a team to improve customer service Learning Outcomes
Learning Outcomes:
- Plan and organise the work of a team
- Provide support for team members
- Review performance of team members
- Understand how to lead a team to improve customer service
Unit Four: Maintain the health, hygiene, safety and security of the working environment
Learning Outcomes:
- Be able to maintain the health, hygiene, safety and security of the working environment
- Understand the importance of maintaining the health, hygiene, safety and security of the working environment
- Understand how to maintain the health, hygiene, safety and security of the working environment
Unit Five: Ensure Food Safety Practices are followed in the Preparation and Serving of Food and Drink
Learning Outcomes:
- Be able to ensure food safety practices are followed in the preparation and serving of food and drink
- Understand the importance of ensuring food safety practices are followed in the preparation and serving of food and drink
- Understand how to ensure food safety practices are followed in the preparation and serving of food and drink
Unit Six: Contribute to Promoting Hospitality Products and Services
Learning Outcomes:
- Be able to contribute to promoting hospitality services and products
- Understand how to plan the promotion of hospitality products and services promotions
- Understand how to contribute to promoting hospitality products and services
Unit Seven: Contribute to the control of resources
Learning Outcomes:
- Be able to contribute to the control of resources
- Understand factors affecting the use of resources
- Understand how to contribute to the control of resources
Unit Eight: Supervise Food Service
Learning Outcomes:
- Be able to supervise food service
- Understand how to plan food service
- Understand how to supervise food service
What's Included
- All study materials
- Study Guide
- Full Tutor and Admin support
- The course fee includes the awarding body registration and certification fee (valued at up to £75.00).
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