Level 1: Diploma in Preparing for a Career in the Hospitality Industry



Programme Overview

Programme Type: Academic Qualification
Programme Topic: Hospitality
Credits: 33
Guided Learning Hours: 339
Programme Code: 600/5447/5
Delivery Method: Distance Learning, Executive Seminar
Target Market: Academic Learners
Instructor Level:

Learning Outcomes:

1. Be able to maintain personal appearance

1.1 Identify the correct uniform for work
1.2 State the reasons for wearing uniform correctly
1.3 Describe the correct care and maintenance of uniform
1.4 State the importance of maintaining a personal hygiene and professional personal appearance
1.5 Identify poor hygiene and practices in relation to personal appearance and behaviour.
1.6 Demonstrate professional personal appearance
1.7 Wear correctly maintained full uniform
1.8 Comply with organisational policies

2. Be able to demonstrate time management skills

2.1 Demonstrate punctuality and attendance
2.2 Demonstrate working practices within set time frames
2.3 Demonstrate the ability to follow a plan
2.4 State the importance of punctuality and attendance
2.5 State the effect that punctuality & attendance have on work colleagues
2.6 State the procedures to follow if absent or late
2.7 State the reasons for planning of tasks
2.8 State the importance of working within set time frames.

3. Be able to work effectively in a team

3.1 Identify the communication skills used in teams
3.2 State the importance of communicating within and between teams
3.3 Describe the importance of knowing own limitations and asking for advice and assistance
3.4 State who to ask for advice and assistance
3.5 State what makes a good team.
3.6 Demonstrate correct working practices as part of a team
3.7 Demonstrate communication skills with team members
3.8 Demonstrate support for team members

4. Be able to deal effectively with customers

4.1 Demonstrate a range of communication skills effectively
4.2 Demonstrate a positive and professional attitude towards customers
4.3 Demonstrate a professional manner when receiving customer feedback
4.4 State the importance of effective communication with customers
4.5 Describe the correct methods of dealing with customer requests
4.6 State the possible barriers to communication.
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