Hospitality Supervision and Leadership (RQF) Diploma Level 3

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Hospitality Supervision and Leadership (RQF) Diploma Level 3

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  • Accreditation by Qualifications Register
  • 8 units
  • 276 guided learning hours

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:

Female Restaurant Manager

• 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):

Anyone who is studying for or has completed a course endorsed by an Ofqual approved awarding body is eligible to join Qualifications Register.  The Qualifications Register (QR) is an independent register that aims to serve both members of the public and those professionals who hold recognised qualifications.

QR's primary aim is to provide transparency to members of the public and employers. The QR is a searchable database that allows them to find a practitioner and view the relevant qualification and endorsements the practitioner holds. The member of the public is then able to make an informed decision in relation to the suitability of the practitioner.  QR also tracks whether practitioners have insurance, again something that is useful for members of the public.  QR can also help professionals gain insurance or find professional indemnity cover.  Click here to find out more.

Members of the public can check an independent source with complete confidence that the practitioner has the qualification(s) they claim to have and that any additional CPD the practitioner has, is verified and quality assured to make sure that the CPD is being done on a regular basis. QR tracks a practitioners endorsed CPD (in unison with our CPD accreditation partner Lifetime Awarding) and other key signals to help members of the public and employers to come to a more informed decision about the professional they intend to use. This is an enormously valuable signal that's increasingly important as business becomes more deregulated and privatised.

For practitioners QR helps you market your skills, endorsements and feedback transparently to a wider audience. It also gives you access to a community to help make you more able to progress and succeed in your field of expertise.  Click here to find out more.

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).

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:

Female Restaurant Manager

• 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):

Anyone who is studying for or has completed a course endorsed by an Ofqual approved awarding body is eligible to join Qualifications Register.  The Qualifications Register (QR) is an independent register that aims to serve both members of the public and those professionals who hold recognised qualifications.

QR's primary aim is to provide transparency to members of the public and employers. The QR is a searchable database that allows them to find a practitioner and view the relevant qualification and endorsements the practitioner holds. The member of the public is then able to make an informed decision in relation to the suitability of the practitioner.  QR also tracks whether practitioners have insurance, again something that is useful for members of the public.  QR can also help professionals gain insurance or find professional indemnity cover.  Click here to find out more.

Members of the public can check an independent source with complete confidence that the practitioner has the qualification(s) they claim to have and that any additional CPD the practitioner has, is verified and quality assured to make sure that the CPD is being done on a regular basis. QR tracks a practitioners endorsed CPD (in unison with our CPD accreditation partner Lifetime Awarding) and other key signals to help members of the public and employers to come to a more informed decision about the professional they intend to use. This is an enormously valuable signal that's increasingly important as business becomes more deregulated and privatised.

For practitioners QR helps you market your skills, endorsements and feedback transparently to a wider audience. It also gives you access to a community to help make you more able to progress and succeed in your field of expertise.  Click here to find out more.

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).

Suggested course bundle

Customers who enrolled on this course often bundled it with a second course with our recommendation.

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