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Do you love working with people who want to deliver outstanding customer experiences and do you want to lead a team of people to be the best they can be? How would you like a great career in one of the most interesting and dynamic industries in the world. The driving force behind great hospitality is great hospitality management and the industry needs the right people to lead teams and individuals to who come from a variety of backgrounds make up one of the most diverse workforces of any industry in the world. Are you that person? The nature of hospitality allows many of its key personnel to drift into their roles and often they may not have undertaken any formal training. This programme allows participants to take on a course of study which is designed to be 100% job-related and makes an immediate and measurable impact on the job they are doing. The skills and attributes needed to tackle junior, trainee, supervisor or team leader roles across a range of hospitality sectors such as restaurants, bars, cafés, hotels, hospitals, schools, cruise ships, etc. will provide the perfect, hands-on, practical experience so learners can develop work-ready and relevant skills. Graduates become more capable employees with a standard of professional practice which will enhance their employment opportunities. They will be more confident and competent as they provide for the needs of customers and build strong teams of operatives by taking on some responsibility for the management and learning of others.
This programme will suit you if you've worked in the hospitality industry for some time - you may have plenty of experience, and you might already supervise others or manage resources but you also might want to develop your knowledge and skills further to move into a higher management role.
Hospitality supervisors work across a wide variety of businesses including bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers. They provide vital support to management teams and are capable of independently supervising hospitality services and running shifts. They typically work under pressure delivering fantastic customer service and learning how to motivate a team is essential to the role. The majority of supervisors’ skills and knowledge are the same but supervisors may specialise in specific functions or work across a variety of functions reflecting the multi-faceted nature of the industry.
The Core content of the programme is designed to work for any area of hospitality and exactly as the title suggests, these topics are ‘core’ or central to everything a good supervisor will do:
There are a wide range of optional units to select from and candidates can discuss which are best for their own areas of work or area of interest with their course tutor. For example, some applicants may be working in Food and Beverage and will therefore likely opt for the unit directly related to Providing a Food or Drink service. Some applicants may be interested in Front office and accommodation services, so they would naturally opt for these units and similarly an applicant may be working as a chef and is interested in developing management skills in the Food production area. Other optional units involve such topics as how to lead and manage a successful meeting or how to improve the customer experience.
This is one of the very few programmes where a group of learners may be working on different units from each other, and this is what makes this course so directly relevant to the work the learner is already doing or really wants to be involved in.
All applicants to this programme will be considered on an individual basis and a thorough interview process will determine suitability. We are happy to accept applicants straight onto this programme who have relevant experience or who can demonstrate a level of knowledge about the hospitality industry. While it is not impossible to complete the programme without a supervisory position of some kind in a real working environment, it is certainly an advantage.
Candidates are also required to be able to demonstrate the characteristics needed to supervise others and therefore the programme is more likely to suit an applicant over 19 years. Numeracy and Literacy at Level 2 will certainly enhance the application, however, the absence of formal qualification will not preclude anyone from the course providing they can demonstrate a good level of these core skills. The most important entry requirement is a genuine interest in the Catering Industry, a ‘people person’ who loves every day to be different, someone who wants a challenge and enjoys working with diverse groups of customers and colleagues, good communication skills and a strong work ethic.
The course comprises ongoing assessment of practical performance in a suitable workplace while carrying out suitable tasks. Learners keep a diary / logbook and are encouraged to become reflective about their own performance and the performance of others. Assessment is ‘solution focused’ and involves continual planning, implementing, monitoring and reviewing of systems and strategies. The evidence generated is specific to the learner and the workplace. It is real, practical and generally something which is implemented directly by the workplace. In addition, time is spent considering management theories and underpinning knowledge which is critical to the learner’s development and this is assessed using a variety of methods from questioning, role-plays and professional discussion.
Successful completion of this course will equip graduates to apply for a wide variety of job roles in the Hospitality, Leisure, Travel and Tourism sector. Graduates may also consider progressing to a Foundation Degree or a Higher Level Apprenticeship in Hospitality Management.
The mission of the teaching team for this programme is to help the learners identify and build on their current strengths and recognise areas where personal improvements can be made. To this end, the tutors, learners and employers work closely together and very soon real, tangible benefits and a strong relationship between all parties develops – this is the key to success on this programme.
Mode of Study
Hours per Week
Number of Weeks
Subject to Timetable
Total Full Fee N/A
Total Concessionary Fee N/A
Fees Payable Each Year
**Am I eligible for concessionary fees?
Total Full Fee £463.00
City & Guilds Level 3 NVQ Diploma in Professional Cookery
City & Guilds Level 3 Certificate in General Patisserie and Confectionary
RSPH Level 2 Award in Food Safety & Hygiene