Level 3 Advanced Diploma In Food And Beverage Service Supervision

Course details

Beverage Service Supervision is for candidates who have gained experience in restaurant or bar service and wish to extend their knowledge of the planning and monitoring of operations and staff within the food and beverage environment. Candidates will be required to demonstrate their supervisory skills, both knowledge based and practically, in order to fulfil the requirements of the assessments.

On completion of this qualification candidates may progress into a supervisory post in the food and beverage area. They may wish to continue their study to a Degree in Hotel or Hospitality Management. 

MODULE OUTLINE

Maintain a Healthy, Safe and Secure Working Environment

The aim of this unit is to enable learners to acquire in-depth knowledge of health, safety and security in the workplace. Learners will demonstrate skills as a supervisor, and will implement measures to prevent hazards by undertaking risk assessments, monitoring and recording information about health and safety and ensuring that staff are well trained in their responsibilities in order to maintain a safe and secure working environment.

Supervise Customer Service

The aim of this unit is to provide the knowledge of how to supervise customer service performance in a team. Learners will acquire practical skills in monitoring customer service standards and provide feedback to team members on their performance.

Supervise Staff Training

The aim of this unit is to enable learners to develop the necessary knowledge and understanding of the principles of identifying staff training needs and to be able to organise a training session.

Principles of Supervising and Leading Teams

The aim of this unit is to enable learners to develop an understanding of how to supervise and lead teams to improve inpidual and team performance. The unit covers motivating team members, gaining commitment from the team, planning work, monitoring performance and taking action to achieve objectives.

Resource Management in Food and Beverage Service

The aim of this unit is to enable learners to develop the knowledge and skills to control and manage resources in food and beverage service. The content of the unit focuses on staff and physical resources. This unit is about ensuring that resources are used effectively and efficiently, without undue waste. The unit covers obtaining supplies, checking equipment, monitoring the use of resources and keeping records.

Supervise Food and Beverage Services

The aim of this unit is to enable learners to develop the skills and understanding to supervise food and beverage services. This includes the preparation of service areas and equipment to ensure they are suitably clean and ready for service, liaison with other departments to maintain smooth running of the food and beverage service and dealing with problems to ensure that service meets the required standard. The unit also covers how to supervise the restaurant reception area as this is an important element in the overall dining experience.

Provide Advice on Food and Beverage Combinations

The aim of this unit is enable learners to develop the understanding and ability to provide advice to customers on food and drinks that complement each other. Learners will acquire a good knowledge of food and beverages, the flavours that work together.

Prepare and Serve Wine

The aim of this unit is to enable learners to develop the knowledge relating to different types and styles of wine and their correct storage and service. Learners will be able to provide advice to customers and make recommendations on different types of wines before preparing and serving wine.

Supervise Hospitality Events

The aim of this unit is to enable learners to develop the understanding and skills to plan a hospitality event and supervise the preparations, running and clearing of the event. They will also be required to manage staff by carrying out briefings and debriefings.

Specialist Food Service

The aim of this unit is to enable learners to be able to demonstrate the service of food at the table using Gueridon service. Learners will prepare, carve, fillet and joint food items in the food service area whilst interacting with customers during the process.

ENTRY & GRADUATION REQUIREMENT FOR THE PROGRAMS

The pre-requisites for Level 3 Advanced Diploma in Food & Beverage Service Supervision

• Students must have attained Level 2 Diploma in Food & Beverage Services or equivalent; and
• Pass in English in GCE "0" level or equivalent; or
• For International Students, they must pass in English in Secondary or High School education or equivalent

Other qualifications will be considered on a case-by-case basis.

Graduation Requirement

In order to be conferred the certificate, the student must achieve a pass for Examination and Practical Assessment from City & Guilds, (UK), and at least 75% of class attendance. Student’s Pass Holders are required to maintain a class attendance of 90% and above.

Mode & Methods of Delivery

Face to face delivery via 

• Powerpoint Presentation 
• Discussion 
• Question & Answer 
• Assignment 

Teacher Student Ratio

1:30

Examination

Examination is conducted at the end of the course upon completion of all modules. C&G, (UK) Examinations will be conducted in June and November.

Awarding & Recognition Body and Sample Certificates

• City & Guilds (UK), Level 1 Certificate in Food & Beverage Service
• City & Guilds (UK), Level 2 Diploma in Food & Beverage Service
• City & Guilds (UK), Level 3 Advanced Diploma in Food & Beverage Service Supervision