Supervising staff and activities within hospitality businesses including bars, cafes, conference centres, restaurants and hotels.
3 (equivalent to A levels at grades A to E)
- Typical length
- 12 months
- Current funding band
Up to £5,000 per apprentice.
More information about funding
- Entry requirements
Set by employer.
Candidates will be expected to have worked in an operational role within the hospitality industry.
- What apprentices will learn
- customer service principles and practices - including building customer profiles, brand standards and creating customer centric cultures
- business principles and practices - including financial and risk management, operating procedures and sales and marketing
- leadership - including acting as a role model, leadership styles and supervisory management skills
- team management - including performance and resource management and motivating and supporting team members
- specialist bar, concierge, events, food and beverage, front office, hospitality outlet or house keeping supervising skills
- health and safety standards, regulations and legislation within a hospitality environment
Before taking their end-point assessment apprentices must:
- achieve level 2 English and maths (equivalent to GCSEs at grades A* to C)
- Professional registration
End Point Assessment
View a list of end point assessment organisations for this standard
|Pearson Education Limited||07711 390 email@example.com|
|Innovate Awarding Limited||0117 firstname.lastname@example.org|
|Babcock Assessments Ltd||0800 077 email@example.com|
|NCFE/CACHE||0191 239 firstname.lastname@example.org|
|Highfield Awarding Body for Compliance (HABC)||0845 226 email@example.com|
|Training Qualifications UK||03333 583 firstname.lastname@example.org|
|The Army Catering Trust||01962 887247||DLS-FSW-QACCPDCentre@mod.uk|
|NOCN||0114 227 email@example.com|
|Professional Assessment Ltd||0800 160 firstname.lastname@example.org|