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Level 3 Diploma in Hospitality Supervision and Leadership (NVQ) started in August 2009 and replaces the former NVQ in Hospitality Supervision at level 3. This new qualification places more emphasis on leaderships skills – and this is reflected in its title.
The qualification is a competence based qualification and is designed at those currently working in the sector and can be delivered in the workplace or on day release. ‘Competence based’ means that it reflects what someone does as part of their job. These types of qualifications are normally flexible and are ideal to provide someone with a qualification who is competent to do their job. Essentially, they are an assessment to prove that someone can do a job. Training is still required over and above the qualification to bring someone new or developing in a role to full competence and hence enable them to gain the qualification.
In the level 3 Diploma in Hospitality Supervision and Leadership (NVQ) there are four mandatory units covering the control of resources, leadership, health, hygiene, safety and security of the working environment, improving customer service and developing productive working relationships with colleagues. As part of the optional units, you much chose one of eight functions such as food service, housekeeping, food production etc. Finally, the rest of the qualification can be chosen from a range of 18 units.
As part of the Government’s qualification reform there is greater consistency in the titling of qualifications. Awards, Certificates and Diploma are used to denote the size of the qualification (award being the smallest). Also the National Vocational Qualification (NVQ) brand is being phased out as part of these reforms. This does not mean that NVQs are no longer available, only that it is now called something different! So employers can still access competency based qualifications as before. To help ease potential confusion People1st has put the ‘NVQ’ in brackets to highlight to employers and learners that this is a competence based qualification like the NVQ.
• Lead a team to improve customer service
• Develop productive working relationships with colleagues
Optional units
Candidates must achieve a minimum of 4 credits from Group B and a further 7 credits from either
Optional Group B
Credit Value required: Minimum 4.
• Supervise food services
• Supervise drink services
• Supervise Housekeeping Services
• Supervise Portering and Concierge units
• Supervise reception services
• Supervise reservations and bookings services
• Supervise food production operations
• Supervise functions
Optional Group C
• Provide learning opportunities for colleagues
• Supervise off-site food delivery services
• Supervise cellar and drink storage operations
• Manage the receipt, storage or dispatch of goods
• Supervise the wine store/cellar and dispense counter
• Supervise vending services
• Supervise linen services
• Supervise the use of technological equipment in hospitality services
• Supervise practices for handling payments
• Contribute to the development of a wine list
• Manage the environmental impact of work
• Contribute to the selection of staff for activities
• Ensure food safety practices are followed in the preparation and serving of food and drink
• Lead meetings
• Contribute to promoting hospitality services and products
• Contribute to the development of recipes and menus
• Monitor and solve customer service problems
• Improve the customer relationship
This qualification is most relevant to these job roles:
Following is a list of Good Providers that offer this qualification/course. The Good Provider Guide features only those committed to UKSP and to having themselves rated.
To find your nearest provider, enter your postcode
within miles Any Distance 5 miles 10 miles 20 miles 40 miles
Achievement of one of the below qualifications will qualify you to undertake this
Completion of this qualification could lead you to study one of the below