A hospitality team member can work in a range of establishments, for example bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers. The role is very varied and although hospitality team members tend to specialise in an area, they have to be adaptable and ready to support team members across the business, for example during busy periods. Specialist areas in hospitality include food and beverage service, serving alcoholic beverages, barista, food preparation, housekeeping, concierge and guest services, reception, reservations and conference and banqueting. The most important part of the role is developing fantastic ‘hospitality’ skills and knowledge such as recognising customer needs, knowing how to match them to the products and services of the business and working as part of a team to ensure that every customer, whether they are eating in a restaurant, drinking cocktails in a bar, ordering room service in a hotel or attending a business conference feels welcomed and looked after.
On this course, you will learn to:
• take a responsible approach to the preparation, sale and service of food and beverages for example in relation to safe handling and storage, and accurately communicating the contents of products.
• use appropriate opportunities to upsell and promote additional products and services
• actively seek opportunities to delight and ‘wow’ customers in line with the business / brand standard
• demonstrate high personal hygiene standards and clean workstation ethic at all times
• take every opportunity to provide customers with all the information and services they need to get the best out of their stay, maintain discretion and customer confidentiality
• pay attention to detail and have high standards of cleanliness and presentation. Work in a discreet manner and maintain customer confidentiality
• be highly organised and has the ability to multitask whilst maintaining an engaging, friendly and helpful attitude to customers
• anticipate customer needs and can adapt products and services to meet them
• ensure interdepartmental and external communication provides good flow of information to meet and exceed customers’ expectations
• actively seek opportunities to make a great guest experience.
Acceptance on this Apprenticeship will be determined through completion of Functional Skills entry assessments with our Work-based Learning team and a vocational assessment carried out by the hospitality and catering team at the College. Usually, progression onto the advanced Apprenticeship is on completition of an intermediate qualification.
There will be a combination of direct observation of performance in the workplace and College realistic working environment areas, together with a portfolio of evidence for the unit end tests. Functional skills will be externally examined.
Progression from this Apprenticeship is expected to be onto a hospitality supervisory or team leading role.
Fees quoted apply to courses starting in the academic year 2018/19 (August 2018 – July 2019). There may be a slight increase in fees for courses starting 2019/20.