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Course Overview

Course Overview

A hospitality team member can work in a range of establishments, i.e. 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. Specialist areas in hospitality include food

and beverage service, serving alcoholic beverages, barista, food preparation and housekeeping.

Prosp User 1

Qualification

Qualification
Non regulated provision, Level 2, Hospitality and Catering

English and Maths GCSE's grades 2/D or above or equivalent. Individual employers may have their own higher entry requirements.

Prosp User 2

On an apprenticeship programme, you will learn and develop a range of knowledge, skills and behaviours. These include:

• Understand the importance of meeting and exceeding customer expectations in line with the business / brand standards

• Know the products / services that are offered by the business, their prices and special offers and how to match them to customers’ needs

• Understand how to support the supervision of team members

• Prepare and organise own work for example promptly arriving for shifts, communicating information at team

meetings

• Check that customers are satisfied with products and services and act on feedback in line with business

procedures

• Demonstrate the ability and confidence to deputise for the line manager when necessary

• Customer focused

• Enthusiastic

• Self development

End Point Assessment:

Apprentices without Level 1 English and Maths will need to achieve prior to taking the end-point assessment. The apprentice must complete all elements of the on programme learning to achieve the assessment gateway requirements. The EPA consists of 4 assessment methods:

• On demand test

• Practical observation

• Business project

• Professional discussion

Prosp User 3

As part of the apprenticeship there is a dedicated off the job learning requirement. This is a minimum of 6 hours per week for the duration of the apprenticeship. This could include:

Role Development:

• Observing colleagues

• Receiving mentoring

• Shadowing

• Training

Programme Development:

• Teaching or learning the theory related to their roles

• Coursework

Prosp User 4

Progression from this apprenticeship could be into a hospitality supervisor apprenticeship/position.

Typical Job Roles: Front of House, Receptionist or Customer Service Officer in a hotel, bar or restaurant, Waitress, Barista, Concierge, Events Assistant.

Prosp User 5
THL2SHTM
Level 2
Monday to Friday
02/09/2024
27/06/2025
0.00