Hospitality Supervision and Leadership can be used by supervisors in various departments. The qualification has been designed to cover all departments in the Hospitality Industry.
There are Core Units to be completed. These are standard for the qualification. These include Providing leadership for your team, Contribute to the control of resources, Maintaining Health, Hygiene, Safety and Security in the workplace. These are all things that all Supervisors are to be aware of in any work situation.
The qualification then goes onto concentrate on the particular department the supervisor is working in and looks at this in depth in order that they fully understand their work requirements and how to deal with different situations that may come up during the working day.
Work based Projects, Team Meetings, dealing with situations that arise. Looking at resources, keeping up to date with Legislation. Ensuring that the candidate gains a good all round knowledge of the job expected of them.
The Level Seven qualifications can take up to 18 months to complete giving the candidate sufficient time to develop and grow into the role of supervisor.
As with all the qualifications there is an element of theory provided in each unit. This is there to help the candidate and ensure that they fully understand the job and what level is expected from them.
Hospitality Supervision and Leadership SCQF Level 7
List of all units for GM2C 23 (complete 8 units in total)
HSL1: Provide leadership for your team
HSL2: Develop productive working relationships with colleagues
HSL3: Contribute to the control of resources
HSL4: Maintain the health, hygiene, safety and security of the working environment
Optional units (four units required)
HSL6: Contribute to promoting hospitality services and products
HSL8: Supervise functions
HLS10: Supervise food services
HSL11: Supervise drinks services
HSL13: Supervise cellar and drink storage operations
HSL15: Supervise the wine store/cellar and dispense counter
HSL16: Supervise vending services
HSL17: Supervise housekeeping services
HSL19: Monitor and solve customer service problems
HSL20: Supervise portering and concierge services
HSL21: Supervise reception services
HSL22: Supervise reservations and booking services
HSL23: Improve the customer relationship
HSL24: Provide learning opportunities for colleagues
HSL25: Supervise the use of technological equipment in hospitality services
HSL26: Supervise practices for handling payments
HSL27: Contribute to the development of a wine list
HSL28: Manage the environmental impact of your work
HSL29: Contribute to the selection of staff for activities
HSL30: Ensure food safety practices are followed in the preparation and serving of food and drink
HLS31: Lead meetings
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