Introduction
 
Learners will develop the underpinning skills, knowledge and understanding required to work in the hospitality industry in roles such as receptionists, back office team and reservation team in a variety of different environments. The objectives of this qualification are to help learners develop knowledge in areas such as maintaining a safe, hygienic and secure working environment, working effectively as part of a hospitality team and dealing effectively with the arrival and departure of customers whilst maintaining good customer service.
 
Modules:
 
This qualification consists of mandatory and optional units:
Unit 01 Safe, hygienic and secure working environments in hospitality
Unit 02 Effective teamwork
Unit 03 Giving customers a positive impression
Unit 04 Principles of customer service in hospitality leisure travel and tourism
Unit 05 Reception communication procedures in the hospitality industry
Unit 11 Principles of resolving customer service problems
Unit 13 Principles of maintaining customer service through effective handover
Unit 14 Principles of promoting additional services or products to customers
 
Duration:
 
Six months
 
Assessment:
 
Internally assessed workbook. Candidates must successfully complete all four mandatory units to be awarded the NCFE Level 2 Certificate in Hospitality and Catering Principles (Front of House Reception)
 
Entry Requirements:
 
*A minimum age of 16
*A good level of written English
 
Progression:
 
Successful students can proceed to either Level 2 or Diploma in Hotel & Catering Management.
 

*Course commencement – Subject to number of student applications