Foundation Level (Level 1)
Introducing the UK Hospitality Industry
The purpose of this topic is to introduce learners to the hospitality industry and its importance to both the UK economy and our everyday lives. It teaches the fundamental elements of good customer service and the ability to use basic hospitality terminology correctly.
The functional and operational areas which comprise hospitality departments will include one or more of the following: finance, human resources, front of house/front office, back of house, facilities management, events management, accommodation services, hotel services, transport, catering/restaurant, marketing/sales, licensed services, security, and business services.
Introducing Customer Service
The purpose of this topic is to introduce students to one of the central themes of the industry – demonstrating effective customer service and providing it in a safe and healthy environment. Learners will develop personal skills which can be applied more specifically to hospitality environments. The topic highlights the importance of ‘getting on with people’ - whether customers or colleagues - a prerequisite for working successfully in the industry. It also teaches learners to conduct themselves in a safe and healthy manner for themselves, their customers and their colleagues and introduces some basic requirements of current hospitality legislation.
Developing Skills to Work in the Hospitality Industry
The purpose of this topic is to further develop the learner’s personal skills, focusing on teamwork and communication as vital criteria for providing effective customer service. It also looks at the impact of effective and ineffective teamwork and details the range, usage and effects of different methods of communication used within industry.
Preparing and Serving Food and Beverages
The purpose of this topic is to introduce learners to a crucial practical aspect of the hospitality industry – preparing and serving food and beverages for customers. This includes developing some practical cookery skills, and an understanding of how to provide effective customer service with regard to food and beverages across a range of hospitality establishments. The topic also introduces learners to the principles of food safety and healthy eating.
