National Certificate: Food and Beverage Services – 14113

• Communication at Level 3
• Mathematics at Level 3

This qualification has been developed for people in the food and beverage service industry (hospitality). It brings together elements of food and drinks preparation and service as well as supervision.

The qualification consists of a Fundamental, a Core and an Elective Component. To be awarded the qualification, learners are required to obtain a minimum of 133 credits as detailed below:

Fundamental component:

The Fundamental Component consists of Unit Standards to the value of 31 credits, all of which are compulsory.

Core component:

The Core Component consists of Unit Standards to the value of 93 credits, all of which are compulsory.

Elective component:

The Elective Component consists of individual unit standards from which the learner must choose unit standards totalling a minimum of 9 credits

On completion of this qualification, the learner will be able to:

1. Deal with customers
2. Process incoming and outgoing telephone calls
3. Display cultural awareness in dealing with customers and colleagues
4. Communicate verbally
5. Maintain effective working relationships with other members of staff
6. Maintain health, hygiene and professional appearance
7. Perform basic calculations
8. Prepare written communications
9. Handle and store cleaning equipment and materials
10. Handle and dispose of waste
11. Clean and store glassware
12. Clean and restock drinks machines/equipment
13. Prepare and clear areas for table service
14. Provide a table service
15. Provide a table drink service
16. Provide a carvery/buffet service
17. Serve bottled wines
18. Prepare and serve wine
19. Prepare and serve spirits and liqueurs
20. Maintain the table service
21. Maintain the drink service
22. Supervise the running of a function
23. Describe layout, services and facilities of the organisation
24. Maintain a secure working environment
25. Maintain a safe working environment
26. Describe the sectors of the hospitality, travel and tourism Industries
27. Conduct on-the-job coaching
28. Operate a payment point and process payments
29. Develop self within the job role
30. Source information about self-employment opportunities
31. Handle and record refunds
32. Maintain customer satisfaction
33. Maintain the receiving, storage and issue of goods
34. Planning and deliver staff training and development in own area of responsibility
35. Contribute to the identification of short-term supply needs
36. Maintain the cleaning programme for own area of responsibility
37. Induct new staff to the workplace
38. Plan, organise and monitor work in own area of responsibility
39. Monitor and maintain health, safety and security
40. Maintain a preventative maintenance programme