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Hospitality Services

The Hospitality Service qualification has been introduced for the trainees who cover a range of departments within the Industry.  It also covers those working in reception and housekeeping.

Ideal for those wanting to work their way up to a trainee manager role, as it gives an insight into a variety of departments within a hotel. 

The qualification looks at Health and Safety issues. Working with your team members and customers is also an important part of Hospitality in any establishment. Customer Care Skills are covered, maintaining the work environment is also an important part of the operation.

Food Hygiene is covered and there are several units which can be used to complete. These cover groups like prepare and cook fish, meat and poultry, as well as serving foot at the table and serve alcoholic drinks.  The units chosen will depend on the type of establishment.

Working in a the hospitality industry can be stressful at times as the demand for food will increase at various times of the day. This qualification will help the team to develop in order that they can become efficient and deal with the pressures of the day to day requirements to ensure that customers will return.

 

Hospitality Services SCQF Level 5

List of units for GM2N 22 (complete 10 units)

Mandatory units

  • 1GEN1: Maintain health and safety in hospitality

  • 1GEN4: Work effectively as part of a hospitality team

  • 2GEN1: Impact of personal behaviour in hospitality

Group A F&B (seven units required including 2GEN5 Maintain Food safety in a hospitality environment)

  • 2GEN5: Maintain food safety in a hospitality environment

  • 1FBS1: Prepare and clear areas for food and beverage service

  • 1FBS2: Provide a food and beverage service
  • 2FBS1: Prepare and clear the bar area

  • 2FBS2: Serve alcoholic and soft drinks

  • 2FBS3: Prepare and serve cocktails (mixology)

  • 2FBS4: Prepare and serve beer/cider

  • 2FBS5: Prepare and serve wines

  • 2FBS6: Maintain cellars and kegs

  • 2FBS7: Clean drinks dispense lines

  • 2FBS8: Prepare and serve dispensed and instant hot drinks

  • 2FBS9: Set up a specialist coffee station

  • 2FBS10: Prepare and serve hot drinks from a specialist coffee station

  • 2FBS11: Clean and close a specialist coffee station

  • 2FBS12: Receive, store and issue drinks stock

  • 2FBS13: Prepare and clear areas for table service

  • 2FBS14: Serve food at the table (Formal Dining)

  • 2FBS15: Serve food at the table (Casual Dining)

  • 2FBS16: Provide a silver service

  • 2FBS17: Provide a buffet service

  • 2FBS18: Convert an area for dining

 

Group B Housekeeping (seven units required)

  • 1HK1: Collect linen and make beds
  • 1HK5: Work individually and follow reporting procedures in a cleaning environment

  • 2HK1: Clean and service a range of areas
  • 2HK2: Work using different chemicals and equipment

  • 2HK3: Maintain housekeeping supplies

  • 2HK4: Clean, maintain and protect hard floors

  • 2HK5: Clean and maintain soft floors and furnishings

  • 2HK6: Provide a linen service

  • 2HK7: Carryout periodic room servicing and deep cleaning

  • 2GEN5: Maintain food safety in a hospitality environment  

 

Group C Reception (seven units required)

  • 2FOH1: Deal with communication as part of the reception function

  • 2FOH2: Deal with the arrival of customers

  • 2FOH3: Deal with bookings

  • 2FOH4: Prepare customer accounts and deal with departures

  • 2FOH5: Produce documents in a business environment

  • 2FOH6: Use office equipment

  • 2FOH8: Handle customer communications and book external services

  • 2FOH9: Provide reception services

  • 2FOH10: Store and retrieve information

  • 2FOH11: Provide tourism information services to customers

  • 2GEN7: Resolve customer service problems

  • 2GEN8: Promote additional services and products to customers

  • 2GEN9: Deal with customers across a language divide

  • 2GEN10: Deal with customers across a cultural divide
  • 2GEN11: Maintain customer service through effective handover

  • 2GEN12: Maintain and deal with payments

  • 2GEN13: Use social media in hospitality

 

Group D Kitchen (seven units required, including 2GEN4 Maintain food safety in a kitchen environment)

  • 2GEN4: Maintain food safety in a kitchen environment

  • 1PC5: Prepare and finish simple salad and fruit dishes

  • 1PRD1: Prepare hot and cold sandwiches

  • 2GEN14: Complete kitchen documentation

  • 2GEN15: Set up and close kitchen

  • 2PC28: Prepare and present food for cold presentation

  • 2PRD1: Produce basic fish dishes

  • 2PRD4: Produce basic vegetable dishes

  • 2PRD8: Produce basic rice, pulse and grain dishes

  • 2PRD9: Produce basic pasta dishes

 

Group E Multi department (seven units required)

  • 2GEN4: Maintain food safety in a kitchen environment

  • 2GEN5: Maintain food safety in a hospitality environment
  • 1FBS1: Prepare and clear areas for food and beverage service

  • 1FBS2: Provide a food and beverage service
  • 2FBS1: Prepare and clear the bar area

  • 2FBS2: Serve alcoholic and soft drinks

  • 2FBS3: Prepare and serve cocktails (mixology)

  • 2FBS4: Prepare and serve beer/cider

  • 2FBS5: Prepare and serve wines

  • 2FBS6: Maintain cellars and kegs

  • 2FBS7: Clean drinks dispense lines

  • 2FBS8: Prepare and serve dispensed and instant hot drinks

  • 2FBS9: Set up a specialist coffee station

  • 2FBS10: Prepare and serve hot drinks from a specialist coffee station

  • 2FBS11: Clean and close a specialist coffee station

  • 2FBS12: Receive, store and issue drinks stock

  • 2FBS13: Prepare and clear areas for table service

  • 2FBS14: Serve food at the table (Formal Dining)

  • 2FBS15: Serve food at the table (Casual Dining)

  • 2FBS16: Provide a silver service

  • 2FBS17: Provide a buffet service

  • 2FBS18: Convert an area for dining

  • 1HK1: Collect linen and make beds
  • 1HK5: Work individually and follow reporting procedures in a cleaning environment

  • 2HK1: Clean and service a range of areas
  • 2HK2: Work using different chemicals and equipment

  • 2HK3: Maintain housekeeping supplies

  • 2HK4: Clean, maintain and protect hard floors

  • 2HK5: Clean and maintain soft floors and furnishings

  • 2HK6: Provide a linen service

  • 2HK7: Carryout periodic room servicing and deep cleaning

  • 2GEN5: Maintain food safety in a hospitality environment  

  • 2FOH1: Deal with communication as part of the reception function

  • 2FOH2: Deal with the arrival of customers

  • 2FOH3: Deal with bookings

  • 2FOH4: Prepare customer accounts and deal with departures

  • 2FOH5: Produce documents in a business environment

  • 2FOH6: Use office equipment

  • 2FOH8: Handle customer communications and book external services

  • 2FOH9: Provide reception services

  • 2FOH10: Store and retrieve information

  • 2FOH11: Provide tourism information services to customers

  • 2GEN7: Resolve customer service problems

  • 2GEN8: Promote additional services and products to customers

  • 2GEN9: Deal with customers across a language divide

  • 2GEN10: Deal with customers across a cultural divide
  • 2GEN11: Maintain customer service through effective handover

  • 2GEN12: Maintain and deal with payments

  • 2GEN13: Use social media in hospitality
  • 1PC5: Prepare and finish simple salad and fruit dishes

  • 1PRD1: Prepare hot and cold sandwiches

  • 2GEN14: Complete kitchen documentation

  • 2GEN15: Set up and close kitchen

  • 2PC28: Prepare and present food for cold presentation

  • 2PRD1: Produce basic fish dishes

  • 2PRD4: Produce basic vegetable dishes

  • 2PRD8: Produce basic rice, pulse and grain dishes

  • 2PRD9: Produce basic pasta dishes

 

Please Contact Us for further information.