ARE YOU READY TO EMBARK ON A FULFILLING
JOURNEY IN THE WORLD OF CULINARY ARTS?
Our qualification is designed to equip learners with the expertise to allow progression opportunities
Food And Beverage Services
Hospitality Faculty
* Short Course
NQF LEVEL
LEVEL 2 HIGHFIELD
DURATION
43 DAYS
CREDITS
27
DELIVERY MODE
ON SITE
HIGHFIELD
UNIT NUMBER
D/617/6891
ENTRY
REQUIREMENTS
Basic level of English and numeracy.
Learners aged 16+.
Career Path for Food and Beverage Services
Upon successful completion of this qualification, learners may wish to continue their development by undertaking the Highfield Level 3 Diploma in Hospitality Supervision.
What will be included in our cost?
- Learning Material
- Certificate
EQUIP
EMPOWER
EXCEL
This
qualification
consists of:
CORE
1. Customer:
- Principles of hospitality
- Customer types, needs and expectations
- Customer service & business/brand standards
- Meeting and exceeding customer expectations and the impact
- Dealing with customer incidents, issues and complaints
2. Business:
- Principles of upselling
- Cost saving measures
- Personal conduct, behaviours, and personal performance
- Technology
3. People:
- Principles of communication
- Team dynamics
- Principles of diversity
- Welcome and support colleagues and customers to ensure required information, goods and services are given
4. First line supervision/Team leading:
- Contribute to objectives of team
- First line supervision
- Positive and encouraging behaviours
5. Hospitality Team Member in Practice:
- How business fits into hospitality industry
- Problem, challenge or opportunity
- Keeping up to date with changing industry
- Costs & How ideas could be implemented
ELECTIVE
-
Characteristics of formal, casual, quick, and carvery/buffet dining service
-
Correct method of service for each service style
-
Preparation of service areas and equipment
-
Preparing customer and dining areas for food and beverage service
-
Maintain the dining area during service
-
Clearing customer, dining and service areas
-
Greeting customers and taking orders
-
Serving food and beverages to customers
-
Basic food and beverage pairing in line with menu
-
Legislation regarding weights and measures
-
Legislation relating to the service of food and beverages
-
Actively seek opportunities to delight and ‘wow’ customers
