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QCA code: 100/2313/6
Certification end date: 31/7/2012
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Download the H370 framework document - which shows mandatory and optional units.
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3HS1 : Supervise the work of staff
3HS2 : Establish and develop positive working relationships in hospitality
3HS3 : Contribute to the control of resources
3HS4 : Maintain the health, hygiene, safety and security of the working environment
3HS5 : Manage yourself
3HS7 : Maintain food production operations
3HS8 : Supervise a function
3HS10 : Maintain the food service
3HS11 : Maintain the drinks service
3HS17 : Maintain the housekeeping service
3HS20 : Maintain the portering and concierge service
3HS21 : Maintain the reception service
3HS22 : Maintain the reservations and booking service
3HS6 : Contribute to promoting hospitality services and products
3HS9 : Contribute to the development and introduction of recipes and menus
3HS12 : Maintain the off-site food delivery service
3HS13 : Maintain cellar and drink storage operations
3HS14 : Maintain external areas
3HS15 : Maintain the wine cellar and dispense counter
3HS16 : Maintain the vending service
3HS18 : Maintain the linen service
3HS19 : Monitor and solve customer service problems
3HS23 : Work with others to improve customer service
3HS24 : Contribute to the selection of personnel for activities
3HS25 : Contribute to the development of teams and individuals
3HS26 : Enter and find data using a computer
3HS27 : Control practices for handling payments
3HS28 : Contribute to the development of the wine list
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If you are interested in becoming approved with City & Guilds for an award similar to this, please see our becoming approved page.
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