NCFE Level 2 Certificate in Hospitality and Catering Principles (Food and Beverage Service)
Ref:
601/0510/0
Sector:
Retail and Commercial Enterprise
Registration & certification fee:
£54.00
Level:
Level 2
Minimum entry age:
16
GLH:
110
TQT:
160
Credit value:
16
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This qualification is now withdrawn and we are no longer able to take learner registrations. The support materials for this qualification will not be updated.
A suitable replacement/alternative to this withdrawn qualification is NCFE Level 2 Certificate in Understanding Excellence in Customer Service for Hospitality (603/2778/9)
Support materials
Qualification specification (PDF | 1155 KB)
Qualification specification (Word) (DOCX | 567 KB)
Purpose statement (PDF | 95 KB)
Support Handbook (PDF | 327 KB)
Unit breakdown
Safe, Hygienic and Secure Working Environments in Hospitality (R/600/0615)
Effective Teamwork (Y/600/0616)
Giving Customers a Positive Impression (D/600/0617)
Food Safety in Catering (H/502/0132)
Principles of Customer Service in Hospitality, Leisure, Travel and Tourism (T/600/1059 )
Principles of Providing a Counter and Takeaway Service (T/502/8297)
Principles of Providing a Silver Service (A/502/8298)
Principles of Providing a Buffet and Carvery Service (M/502/8296)
Service of Food at Table (T/600/0624)
Principles of Preparing and Serving Cocktails (Y/502/8308)
Principles of Preparing and Serving Wines (M/502/8265)
Principles of Preparing and Serving Dispensed and Instant Hot Drinks (H/502/8327)
Principles of Preparing and Serving Hot Drinks Using Specialist Equipment (D/502/8309)
Service of Alcoholic and Non-Alcoholic Drinks (J/600/0627)
Preparation and Clearing of Service Areas (F/600/0626)
Principles of Preparing and Clearing Areas for Table Service (R/502/8260)
Principles of Maintaining Cellars and Kegs (R/502/8307)
Principles of Cleaning Drink Dispense Lines (J/502/8319)
Principles of Receiving, Storing and Issuing Drinks Stock (M/502/8315)
Principles of Preparing and Clearing Bar Areas (Y/502/8261)
Principles of Promoting Additional Services or Products to Customers (Y/502/8311)
Dealing With Payments (L/600/1133)
Principles of Maintaining Customer Service Through Effective Handover (K/502/8314)
Principles of Resolving Customer Service Problems (A/502/8317)