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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

Reception

Hospitality Faculty

* Short Course

NQF LEVEL

LEVEL 2 HIGHFIELD

DURATION

43 DAYS

CREDITS

37

DELIVERY MODE

ON SITE

HIGHFIELD
UNIT NUMBER

T/617/6900

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

  • Outline the products, facilities and services common to the hospitality industry

  • The importance and purpose of the receptionist function as first point of contact

  • Describe the current legislation regarding all reception functions

  • Identify internal customers and their needs

  • The purpose and value of the receptionist function as the first point of contact

  • How to present a positive image of self and the organisation

  • Purpose of confidentiality guidelines and how to implement them

  • Purpose of entry and security procedures and how to implement them

  • Describe the organisational emergency procedures and role within them

  • Explain why additional duties are carried out during quiet periods, if they arise

  • Describe business procedures for delivering reception operations

  • Describe procedures for processing personal and sensitive data in line with requirements

  • Provide accurate information to customers and communicate effectively

  • Promote and coordinate products and services within the business

  • Ensure a smooth check-in for the customer

  • Check the customer is happy with the service provided and politely conclude the customer visit

  • Act as the link between visitors, staff and guests

  • Actively seek opportunities to make a great guest experience


FRANÇOIS FERREIRA logo

THE FUTURE
IS CULINARY