SVQ2 in Multi-skilled Hospitality Operations at SCQF Level 5

Before looking at this particular Scottish Vocational Qualification (SVQ), it is worth explaining the purpose of an SVQ. It is a competence based qualification, which means it reflects what someone does as part of their job. They are normally flexible and are ideal to provide someone with a qualification who is competent to do their job. SVQs are essentially an assessment to prove that someone can do a job. Training is still required over and above the SVQ to bring someone new or developing in a role to full competence and hence enable them to gain the qualification.
SVQs are work based qualifications, but they are also delivered full-time in colleges. Employers have not been happy about much of the quality of this delivery and People 1st recommend that they 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. SVQs are available at levels 1 to 5 and reflect the differing competences of different jobs, with 5 being the highest level of competence. Contributory funding from the Scottish Government is usually available depending on the age of the learner and involves a contribution from the employer.

• Prepare, service and clear meeting and conference rooms
• Collect linen and make
• Clean windows from the inside
• Give customers a positive impression of yourself and your organisation
• Deal with communications as part of the reception function
• Deal with the arrival of customers
• Deal with bookings
• Prepare customer accounts and deal with departures
• Resolve customer service problems
• Identify and provide tourism related information and advice
• Prepare and clear areas for table service
• Serve food at the table
• Provide a silver service
• Prepare and clear the bar area
• Serve alcoholic and soft drinks
• Prepare and serve wines
• Maintain cellars and kegs
• Prepare and serve dispensed and instant hot drinks
• Maintain food safety when storing, holding and serving food
• Prepare vegetables for basic dishes
• Prepare, cook and finish basic rice dishes
• Prepare, cook and finish basic pasta dishes
• Prepare, cook and finish basic pulse dishes
• Cook and finish basic vegetable dishes
• Prepare and present food for cold presentation
• Prepare, cook and finish basic egg dishes
• Complete kitchen documentation
• Set up and close a kitchen
• Maintain food safety when storing, preparing and cooking food
• Maintain and deal with payments
• Contribute to effective teamwork
• Prepare and finish simple salad and fruit dishes
• Prepare hot and cold sandwiches
• Prepare and cook fish
• Prepare and cook meat and poultry
• Prepare and clear areas for counter/takeaway service
• Provide a counter/takeaway service
• Collect linen and make beds
• Maintain food safety when storing, preparing and cooking food