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ERIC Number: ED389840
Record Type: Non-Journal
Publication Date: 1995
Pages: 72
Abstractor: N/A
Reference Count: N/A
Catering & Hospitality, Serving Food & Drink, Levels 1-3. 2nd Edition. Catering & Hospitality, Reception & Housekeeping, Levels 1-3. Catering & Hospitality, Supervisory Management, Level 3. Catering & Hospitality Management, Level 4. 2nd Edition. National Vocational Qualifications.
Business and Technology Education Council, London (England).
Britain's National Vocational Qualifications (NVQs) are work qualifications that measure what an employee or potential employee can do as well as how much he or she knows and understands about a particular job. Used as written proof of usable workplace skills that can be put to profitable use by an employer, NVQs range from basic Level 1, for everyday routine tasks, up to Level 5 professional skills, providing a way to develop skills and build a career ladder that benefits both employer and employee. This packet contains NVQ competency lists for the following catering and hospitality occupations: (1) serving food and drink, levels 1-3 (bar, counter, restaurant, table and tray; take-away; supervisory management of counter, drinks, table, and food, drink, and wine service); (2) reception and housekeeping, levels 1-3 (general guest service, housekeeping, reception, portering, and supervisory management of housekeeping, reception, and portering); (3) supervisory management, level 3 (food and drink service--counter, drinks, table, wine service; food preparation and cooking, housekeeping, reception--functions, general, and portering); and (4) management, level 4 (food and drink service, food preparation and cooking, housekeeping, and reception--functions and general). (KC)
SPS (BTEC Order Dept.) Airfield Industrial Estate, Warboys, Huntingdon, Cambridgeshire, PE17 2TB, England, United Kingdom (order codes: Z-154-4, Z-150-4, Z-151-4, Z-153-4).
Publication Type: Guides - Non-Classroom
Education Level: N/A
Audience: Teachers; Practitioners
Language: English
Sponsor: N/A
Authoring Institution: Business and Technology Education Council, London (England).