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
Reservations
Hospitality Faculty
* Short Course
NQF LEVEL
LEVEL 2 HIGHFIELD
DURATION
43 DAYS
CREDITS
37
DELIVERY MODE
ON SITE
HIGHFIELD
UNIT NUMBER
J/617/6903
ENTRY
REQUIREMENTS
Basic level of English and numeracy.
Learners aged 16+.
Career Path for Reservation 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
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Principles of taking individual and group reservations
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Principles of accommodation pricing and effective yield management
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Outline the products, facilities and services common to the hospitality industry
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Describe the current legislation regarding all reservation functions
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Importance of providing accurate information to customers
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Importance of intelligent and appropriate upselling, room/product rates, added value, rate negotiation limits and yield management
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What is overbooking, how to deal with this and why it happens
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Importance of getting and recording booking details accurately
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Importance of taking the opportunity to sell products and services
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Why confirmations and deposits may be required from customers
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Follow up unconfirmed bookings
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Describe the pricing policy of the organisation
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Describe procedures for processing personal and sensitive data in line with requirements
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Provide accurate information to customers and effectively communicate
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Take a selection of reservations, checking details and ensuring confirmation is taken according to organisational requirements
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Book additional services for customers
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Provide confirmation to the customer and update necessary records
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Provide support as required with planning events
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Actively seek opportunities to make a great guest experience
