Hospitality supervision and leadership level 3 book

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hospitality supervision and leadership level 3 book

Hospitality Supervision & Leadership: Level 3 - Holly Bamunuge, Marjory Clark - Google книги

If you would like to speak directly with a Highfield representative please call It is for those who provide vital support to management teams and who independently supervise hospitality services and run shifts, typically working under pressure, delivering fantastic customer service and motivating team members. This Apprenti-kit has been written to support the required knowledge, skills and behaviours of the Level 3 Hospitality Supervisor Standard. It covers wide-ranging sector-based activities to support and enhance learners' understanding and achievement. The Apprenti-kit includes both a textbook and a workbook for each of the four mandatory modules. Included in the Apprenti-kit is a welcome book designed to give the learner, employer and tutor an understanding of the new apprenticeship standards, advising them on what is required from each of them throughout the apprenticeship journey.
File Name: hospitality supervision and leadership level 3 book.zip
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Published 10.01.2019

Learn how to manage people and be a better leader

L3 - NVQ Diploma in Hospitality Supervision & Leadership - Level 3

C andidates must complete the following Units:. Develop Productive Working Relationships with Colleagues. Contribute to the Control of Resources. Lead a Team to Improve Customer Service. Optional Units. Candidates must select at least one unit from Section B with the final two units being selected from either Section B or C.

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As good management is getting more important for businesses in the sector, this is a great time to improve your skills as a hospitality worker and step up in your. The course will equip you with the necessary skills to deal with customers in a professional manner and maintain health and safety. The qualification will show that you have invested time to learn and can be a valuable team player. The course units are based around managing the staff and operations on a daily basis. You will learn about how to control your resources without wasting them. You will also developing new skills on leading and supervising your staff. Other key topics such as food safety, food service and promoting hospitality products will also be covered.

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