Level 4

SVQ 4 - Hospitality Management Skills

This qualification is suitable for experienced front of house staff/chefs who are responsible for the comprehensive management of their team.

 

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GG28 24 SVQ 4 Hospitality Management Skills SCQF level 8

To achieve the qualification candidates are required to complete 10 units in total. This comprises:
  • All four mandatory Units*
  • At least two Units from Group 1
  • The remaining four Units can come from either Group 1 or Group 2



H2Y7 04*
4GEN8*
Manage the Performance of Teams and Individuals*
8

 

H2Y8 04*
4GEN9*
Contribute to the Strategic Goals of the Organisation’s Leadership Team*
8

 

H2Y9 04*
4GEN17*
Comply with Legislative Requirements in Hospitality*
8

 

DR67 04*
4GEN20*
Manage Your Own Resources and Professional Development*
7



Group 1: Optional Units – Minimum 2 – Maximum 6 Units Required

 

SQA Ref
SSC Ref
Title
SCQF Level

 

H2YA 04
4GEN2
Manage Purchasing Costs in Hospitality
8

 

H2YB 04
4GEN3
Manage Payroll Costs for Your Team
8

 

H2YC 04
4GEN4
Manage Rotas for Your Hospitality Team
8

 

H2YD 04
4GEN5
Obtain, Analyse and Implement Customer Feedback
8

 

H2YE 04
4GEN6
Lead, Manage and Follow Up the Meeting Process
7

 

HSYF 04
4GEN7
Recruit and Select Hospitality Staff
8

 

H2YG 04
4GEN10
Devise and Implement Training and Development Plans for Your Hospitality Teams
8

 

H2YH 04
4GEN11
Manage the Use of the Organisation's Systems to Meet Operational Needs
8

 

H2YJ 04
4GEN12
Determine Market Opportunities and Plan the Future Provision of Services
9

 

H2YK 04
4GEN13
Maximise Sales and Profit
9

 

H2YM 04
4GEN14
Manage Operational Aspects of Refurbishment Programmes
8

 

H2YN 04
4GEN15
Initiate and Manage Supplier Contracts
8

 

H2YP 04
4GEN16
Manage a Function
8

 

FM5F 04
4GEN18
Manage Physical Resources
8




Group 1 (continued)

 

FM4X 04
4GEN19
Implement Change
8

 

FM58 04
4GEN21
Initiate and Follow Grievance Procedure
6

 

FM57 04
4GEN22
Initiate and Follow Disciplinary Procedure
6

 

DR5T 04
4GEN23
Manage Finance for Your Area of Responsibility
8

 

FE3P 04
4GEN24
Handle Referred Customer Complaints
8

 

FE2W 04
4GEN25
Use Customer Service as a Competitive Tool
7

 

FE2X 04
4GEN26
Organise the Promotion of Additional Services or Products to Customers
6

 

FE3L 04
4GEN27
Review the Quality of Customer Service
8

 

FEH3 04
HSL28
Manage the Environmental Impact of Your Work
8



Group 2: Optional Units – Up to 4 Units may be selected from this group

 

SQA Ref
SSC Ref
Title
SCQF Level

 

H2YR 04
4KM31
Participate in the design, Implementation and Monitoring of a Kitchen Food Safety Management System
8

 

H2YS 04
4KM32
Develop and Evolve Dishes and Recipes Showing Innovation and Creativity
8

 

H2YT 04
4KM33
Develop and Deliver a Menu Which Meets Organisational Standards and Financial Targets
8

 

H2YV 04
4KM34
Manage the Presentation and Portion Size of Dishes in Accordance with Organisational Standards
7

 

H2YW 04
4KM35
Manage a Team to Prepare, Cook and Present Food to Organisational Standards
8

 

H2YX 04
4KM36
Keep up to Date with Current Industry and Food Trends
8

 

H2YY 04
4KM37
Plan and Design Operational Areas
8

 

H300 04
4FOH41
Manage Customer Profiles and Recognition
8

 

H301 04
4FOH42
Ensure Statutory Fire and Other Security Procedures Are In Place and Followed (Team and Whole Establishment)
8

 

H302 04
4FOH43
Manage Arrivals and Departures to Deliverand Maximise Revenue Potential
8

 

H303 04
4FOH44

Manage Accurate and Appropriate Billing and Payment Processes

8

 

H304 04
4FOH45
Manage Front of House and Guest Relation

Services

8

 

H305 04
4FOH46
Manage Reservations Systems
7

 

H307 04
4HK51
Implement and Manage Housekeeping Procedures
8

 

H309 04
4HK52
Manage Guest Security and Privacy in Accordance with Legislative and Organisational Procedures
8

 

H30A 04
4HK53
Manage Room Availability to Maximise Revenue Potential
8

 

H30B 04
4HK54
Liaise with Others to Manage Maintenance and Repair Work
8




Group 2 (continued)

 

H30C 04
4HK55
Manage Additional Services Throughout the Establishment
8

 

H30D 04
4HK56
Manage Linen Service to Deliver a High Quality Provision
8

 

H30E 04
4HK57
Manage the Supply of Uniforms and Housekeeping of Staff Areas
8

 

H30F 04
4FB61
Ensure Food and Beverages are Served to Organisational Standards
8

 

H30G 04
4FB62
Manage the Organisation of the Food and Beverage Service Area
8

 

H30H 04
4FB63
Develop Beverage Lists to Complement the Menu
8

 

H30J 04
4FB64
Participate in the Production and Presentation of the Menu
8

 

H30K 04
4FB65
Manage Cellar Operations
8

 

H30L 04
4FB66
Develop a Team to Provide Enhanced Levels of Food and Beverage Service
8