To attain the qualification learners would have to gain a minimum of 37 credits.

This comprises of:

  • All of the mandatory units in Section A (23 credits)
  • At least one unit from Section B (4 credits)
  • The remaining credits can come from either Section B or C

Section A Mandatory Units

  • Set objectives and provide support for team members (5 credits)
  • Develop working relationships with colleagues (3 credits)
  • Contribute to the control of resources (4 credits)
  • Maintain the health, hygiene, safety and security of the working environment (4 credits)
  • Lead a team to improve customer service (7 credits)

Section B Optional Units

  • Supervise food production operations (4 credits)
  • Supervise functions (5 credits)
  • Supervise food services (4 credits)
  • Supervise drink services (4 credits)
  • Supervise housekeeping services (4 credits)
  • Supervise portering and concierge services (4 credits)
  • Supervise reception services (5 credits)
  • Supervise reservations and booking services (5 credits)

Section C Optional Units

  • Contribute to promoting hospitality products and services (5 credits)
  • Contribute to the development of recipes and menus (4 credits)
  • Supervise off-site food delivery service (4 credits)
  • Supervise cellar and drink storage operations (5 credits)
  • Manage the receipt, storage or dispatch of goods (3 credits)
  • Supervise the wine store/cellar and dispense counter (5 credits)
  • Supervise vending service (5 credits)
  • Supervise linen services (4 credits)
  • Monitor and solve customer service problems (6 credits)
  • Improve the customer relationship (7 credits)
  • Support learning and development within own area of responsibility (5 credits)
  • Supervise the use of technological equipment in hospitality services (4 credits)
  • Supervise practices for handling payments (4 credits)
  • Contribute to the development of a wine list (5 credits)
  • Manage the environmental impact of work activities (5 credits)
  • Contribute to the selection of staff for activities (5 credits)
  • Ensure food safety practices are followed in the preparation and serving of food and drinkĀ  (5 credits)
  • Lead and manage meetings (4 credits)