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The Register of Regulated Qualifications

View Unit : Supervision of Operations in the Hospitality Industry

Unit
Unit Reference Number
D/502/3952
Qualification Framework
QCF
Title
Supervision of Operations in the Hospitality Industry
Unit Level
Level 3
Unit Sub Level
None
Guided Learning Hours
28
Unit Credit Value
4
Date of Withdrawal
SSAs
7.4 Hospitality and Catering
Unit Grading Structure
Pass
Assessment Guidance

LO2 should consider refusal of stock, processing of records and reporting of wastage and contamination in terms of receiving stock

Learning Outcomes and Assessment Criteria
Learning Outcome - The learner will:Assessment Criterion - The learner can:
1

Understand Customer Service supervision

1.1

describe different customer groups

1.2

explain the benefits of good customer service to:

- colleagues

- customers/clients

- the organisation

1.3

describe ways in which service standards can be internally and externally monitored effectively

1.4

describe ways of improving customer service

1.5

describe how to deal with unsatisfactory customer experiences

1.6

outline ways to promote a customer service culture within a team

2

Understand the principles of stock control

2.1

state key types of supplies available to a supervisor

2.2

describe stock ordering processes

2.3

describe procedures for receiving stock

2.4

explain the principles of storing stock

2.5

describe the factors that influence stock levels in a hospitality organisation

2.6

describe how to monitor use of stock to avoid wastage and to maintain sufficient levels

2.7

explain the financial and operational impacts of not maintaining the correct levels of stock

3

Understand how to use resources effectively

3.1

describe how to use key types of supplies cost effectively

3.2

state the importance of encouraging others to use supplies efficiently

3.3

explain the need to maintain appropriate staffing levels

Equivalent Units
There are no equivalences to display.
2.4.6.0L