L7 Hospitality Supervision and Leadership – Level 5/6/7/8/9

Mandatory Units

Candidates must complete the following Units:

Provide Leadership for Your Team

Develop Productive Working Relationships with Colleagues

Contribute to the Control of Resources

Maintain the Health, Hygiene, Safety and Security of the Working Environment

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

Section B

Supervise Food Production Operations

Supervise Functions

Supervise Food Services

Supervise Drink Services

Supervise Housekeeping Services

Supervise Portering and Concierge Services

Supervise Reception Services

Supervise Reservation and Booking Services

Section C

Contribute to Promoting Hospitality Services and Products

Contribute to the Development of Recipes and Menus

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

Monitor and Solve Customer Service Problems

Improve the Customer Relationship

Provide Learning Opportunities for Colleagues

Supervise the Use of Technological Equipment in Hospitality Services

Supervise Practices for Handling Payments

Contribute to the Development of a Wine List

Manage the Environment Impact of Your 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