A certificate-level course for experienced hotel, restaurant and catering staff moving into supervisory roles such as head waiter, shift leader, floor supervisor or kitchen supervisor. It follows the certificate order from Module I to Module II: first the foundations of the supervisor's job and how the kitchen, restaurant, housekeeping and front office work together, then applied topics including leadership, briefings, rosters, recruitment and on-the-job training, performance and discipline, health, safety and hygiene, service standards, complaints, cost and stock control, records and basic labour law. The course covers the classroom knowledge of supervision; practical skills need supervised workplace practical sessions, and national examinations (KNEC) are registered and taken separately.
9h13 lessonsVerifiable certificate
$223.00
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