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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

Housekeeping

Hospitality Faculty

* Short Course

NQF LEVEL

LEVEL 2 HIGHFIELD

DURATION

43 DAYS

CREDITS

37

DELIVERY MODE

ON SITE

HIGHFIELD
UNIT NUMBER

L/617/6899

ENTRY
REQUIREMENTS

Basic level of English and numeracy.
Learners aged 16+.

Career Path for Housekeeping 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

  • Current legislation regarding the use of chemicals

  • Outline the organisation’s standards for linen and bed coverings, making and re-sheeting beds

  • Maintaining clean, ample supplies, sorting linen, and the correct way to deal with soiled linen

  • Importance of using the correct type of bed, pillow, or bed linen for individual guests

  • How to spot and what procedures to use if encountering bedbugs or other infestations

  • The environmental implications connected to the use of bed and bathroom linen

  • Describe safe working practices when working alone

  • The importance of communicating the status of rooms to other departments

  • How to recognise a suspicious item of property and how this should be dealt with

  • Lifting and handling techniques

  • Why it might be important to keep storage records and how to fill these in

  • Why keep storage areas secure, clean, tidy, and hygienic and how to do this

  • Explain the importance of responsible use of cleaning equipment, techniques, and chemicals

  • Communicate with team leader to accurately establish work to be done

  • Prepare for housekeeping duties, including preparation of equipment, linen, and other items

  • Clean and service a range of areas

  • Accurately complete records and communicate successful completion of tasks

  • Use discretion and maintain customer confidentiality at all times


FRANÇOIS FERREIRA logo

THE FUTURE
IS CULINARY