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LEVEL 2 NVQ MULTI-SKILLED HOSPITALITY SERVICE

To achieve the full award, the candidate must complete 9 units in total. These are drawn from 2 Mandatory Units, plus seven Optional Units which must be chosen from a minimum of three optional boxes A – E.

MANDATORY UNITS:

• Maintain a Safe and Secure Working Environment
• Give Customers a positive Impression of Yourself and Your Organisation

BOX A: Front Office optional units

• Deal With Communications as Part of the Reception Function
• Deal with the Arrival of Customers
• Deal with Bookings
• Prepare Customers Accounts and Deal with Departures
• Resolve Customer Service Problems
• Identify and Provide Tourism Related Information and Advice

BOX B: Housekeeping optional units

• Work Using Different Chemicals and Equipment
• Maintain Housekeeping Supplies
• Clean and Protect Floors
• Clean Carpets and Soft Furnishings
• Provide a Linen Service
• Carry Out Periodic Room Servicing and Deep Cleaning
• Collect Linen and Make Beds

BOX C: Food and Drink Service optional units

• Prepare and Clear Areas for Table Service
• Serve Food at the Table
• Provide a Silver Service
• Prepare and Clear the Bar Area
• Serve Alcoholic and Soft Drinks
• Prepare and Serve Wines
• Maintain Cellars and Kegs
• Prepare and Serve Dispensed and Instant Hot Drinks
• Prepare and Clear Areas for a Counter/Take-Away Service
• Provide a Counter/Take-Away Service

BOX D: Food Preparation and Cooking optional units

• Prepare Vegetables for Basic Dishes
• Prepare, Cook and Finish Basic Rice Dishes
• Prepare, Cook and Finish Basic Pasta Dishes
• Prepare, Cook and Finish Basic Pulse Dishes
• Prepare, Cook and Finish Basic Vegetable Dishes
• Prepare and Present Food for Cold Presentation
• Prepare, Cook and Finish Basic Egg Dishes
• Complete Kitchen Documentation
• Set Up and Close Kitchen
• Prepare and Finish Simple Salad and Fruit Dishes
• Prepare Hot and Cold Sandwiches
• Prepare and Cook Fish
• Prepare and Cook Meat and Poultry

BOX E: Generic optional units

• Maintain and Deal with Payments
• Contribute to Effective Working Teamwork
• Maintain Food Safety when Storing, Preparing and Cooking Food
• Maintain Food Safety when Storing, Holding and Serving Hot Food

 

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