Level 2 NVQ Diploma in Hospitality Services

Before looking at this particular National Vocational Qualification (NVQ), it is worth explaining the purpose of an NVQ. It is a competence based qualification, which means it reflects what someone does as part of their job. They are normally flexible and are essentially an assessment to prove that someone can do a job. Training is still required over and above the assessment to bring someone new or developing in a role to full competence and hence enable them to gain the qualification.
NVQs are work based qualifications, but can be delivered full-time in colleges. NVQs can be delivered by the employer themselves or with help from a commercial work based provider or college. Their delivery can be very flexible, including day release, on the job, online training assessment etc. NVQs are available at levels 1 to 5 and reflect the differing competences of different jobs, with 5 being the highest level of competence.
The Level 2 NVQ Diploma in Hospitality Services is aimed at those working or who are seeking to start a career in hospitality. It can be taken whilst in the workplace to allow hands on experience as you train. It allows flexibility in choice for the learner to take units from different pathways. It covers the breadth of hospitality functions including all main career pathways available in this diverse industry.

Mandatory units:

• Maintenance of a safe, hygienic and secure working environment
• Working effectively as part as a hospitality team
• Give customers a positive impression of yourself and your organisation

• Maintain food safety when storing, preparing and cooking food  
• Maintain food safety when storing, holding and serving food
• Prepare and clear areas for counter and takeaway service
• Provide a counter and takeaway service
• Serve food at the table
• Provide a silver service
• Convert a room for dining
• Provide a buffet and carvery service
• Prepare and clear the bar area
• Serve alcoholic and soft drinks
• Prepare and serve cocktails
• Prepare and serve wines
• Maintain cellars and kegs
• Clean drink dispense lines
• Prepare and serve dispensed and instant hot drinks
• Prepare and serve hot drinks using specialist equipment
• Receive, store and issue drinks stock
• Prepare and finish simple salad and fruit dishes
• Prepare and cook fish
• Prepare and cook meat and poultry
• Complete kitchen documentation
• Prepare and present food and cold presentation
• Produce basic fish dishes
• Produce basic vegetables dishes
• Produce basic rice, pulse and grain dishes
• Produce basic pasta dishes
• Produce basic egg dishes
• Collect linen and make beds
• Clean windows from the inside
• Cleaning and servicing a range od housekeeping areas
• Use of different chemicals and equipment in housekeeping
• Maintain housekeeping supplies
• Providing linen service
• Carry out periodic room servicing and deep cleaning
• Deal with arrival of customers
• Deal with bookings
• Prepare customer accounts and deal with departures
• Deal with communications as part of the reception function
• Produce documents in a business environment
• Use office equipment
• Handle mail and book external services
• Provide reception services
• Store and retrieve information  
• Provide tourism information services to customers
• Resolve customer service problems
• Promote additional services or products to customers
• Deal with customers across a language divide
• Maintain customer service through effective handover
• Maintain and deal with payments
• Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector
• Clean, maintain and protect semi-hard and hard floors
• Set up and close kitchen
• Prepare hot and cold sandwiches
• Prepare and clear areas for table service