qualification handbook biiab level 3 diploma in food and ... · the title, unit regulation number...

Version 2 © BIIAB January 2018 www.biiab.org

Qualification Handbook

BIIAB Level 3 Diploma in Food and Beverage Service Supervision

601/6929/1

Version 2

http://www.biiab.org/

BIIAB Level 3 Diploma in Food and Beverage Service Supervision Handbook


Version and date Change, alteration or addition

Section

Version 2, January 2018 Updated handbook throughout to remove reference to “QCF”

Front page, header, Section

1, 5, 8, 13


BIIAB Level 3 Diploma in Food and Beverage

Service Supervision Handbook

Version 2 © BIIAB January 2018 2 www.biiab.org

Table of Contents

1. About the BIIAB Level 3 Diploma in Food and Beverage

Service Supervision ............................................................ 3

2. Objective and Purpose of this Qualification ........................ 3

3. About this Handbook .......................................................... 4

4. BIIAB Customer Service ...................................................... 4

5. What are Rules of Combination (ROC)? ............................... 5

6. BIIAB Level 3 Diploma in Food and Beverage Service

Supervision Rules of Combination (ROC) and Structure ....... 6

7. Age Restriction ................................................................... 8

8. Entry Requirements and Progression .................................. 8

9. Assessment ........................................................................ 9

10. Initial Assessment and Induction ...................................... 15

11. Resources ......................................................................... 16

12. Design and Delivery .......................................................... 17

13. Format of Units ................................................................ 18

14. Initial Registration ............................................................ 19

15. Qualification Review and Feedback .................................. 20

16. Mandatory Units .............................................................. 20

17. BIIAB Level 3 Diploma in Food and Beverage Service

Supervision Sign-off Sheet ................................................ 21





1. About the BIIAB Level 3 Diploma in Food and Beverage Service Supervision

BIIAB is regulated to deliver this qualification by Ofqual and CCEA Regulations in England and Northern Ireland respectively. The qualification has a unique Qualification Number (QN) which is shown below. Each unit within the qualification will also have a regulatory Unit Reference Number (URN). The QN code will be displayed on the final certificate for the qualification.

Qualification Title Qualification Number (QN)

BIIAB Level 3 Diploma in Food and Beverage Service Supervision

601/6929/1

2. Objective and Purpose of this Qualification

The BIIAB Level 3 Diploma in Food and Beverage Service Supervision has been designed to provide learners with the knowledge, understanding and skills to work in the hospitality and catering sector, specifically as a Food and Beverage Supervisor. The qualification is particularly appropriate for those who wish to learn in an educational environment, such as a college, rather than in the workplace. The primary purpose of the qualification is to prepare for further learning or training by developing knowledge and/or skills in a subject area. However, employers can also rely on the knowledge provided as meeting nationally recognised standards for food and beverage supervision at this level and as such the sub-purpose is to develop knowledge and/or skills in a subject area. Due to constant Regulatory, policy and funding changes users are advised to check this qualification is funded for use with individual learners before making registrations. If you are unsure about the qualification’s status please contact BIIAB head office.





3. About this Handbook

This support pack has been developed to provide guidance for learners, assessors and verifiers

undertaking, delivering, or quality assuring this qualification.

The purpose of the support pack is to provide the majority of the key information that may be

needed to prepare for, and help support, the successful delivery of the qualification, in one

place.

If this pack is updated, centres will be notified via the BIIAB monthly newsletter which goes to

approved centres.

4. BIIAB Customer Service

BIIAB is committed to giving the highest possible levels of customer service. The BIIAB’s Service

Level Agreement is available via www.biiab.org.

Our Customer Service team can be contacted between the hours of 0900 and 1700 Monday to

Friday by using the contact details below, or outside those hours, by leaving a message on our

voicemail service.

Customer Service Contact Details: 01276 684449

Email: [email protected]

Our Customer Service team will be happy to assist with any administration-related enquiries you

may have. For example:

registration and certification enquiries

re-certification issues

Centres available in the local area

appeals

whistleblowing.



mailto:[email protected]




5. What are Rules of Combination (ROC)?

Under the Regulatory Framework qualifications can be made up of a combination of mandatory

and/or optional units. The units and credits required to complete a qualification are set out by

the rules of combination (RoC). The RoC allows for flexibility and transferability.

The ROC will specify:

The total credit value of the qualification

The amount of credit that must be achieved within specific groupings of units (e.g.

Mandatory, Optional Unit, and Optional groups)

The minimum credit which must be achieved at the level or above the level of the qualification

The Total Qualification Time (TQT)

The title, Unit Regulation Number and BIIAB Unit number for each unit, alongside its

level, credit, and Guided Learning Hours (GLH)

Any barred units (units that cannot be taken together as part of the qualification).

When choosing the appropriate route for a learner or group of learners, it is the responsibility of the centre to ensure the rules of combination are adhered to.





6. BIIAB Level 3 Diploma in Food and Beverage Service Supervision Rules of Combination (ROC) and structure

To achieve the BIIAB Level 3 Diploma in Food and Beverage Service Supervision learners must gain a total of 42 credits. This must consist of:

Minimum total credit: 42

o Mandatory Group A minimum credit: 23

o Optional Group B minimum credit: 19

A minimum of 39 credits must be achieved through the completion of units at Level 3

and above.

GLH: 354

TQT: 420

The qualification has been developed based upon industry feedback as to the fundamental

knowledge and skills required for the sector at the level.

Listed below are the qualification units.

Mandatory Group A

Unit No.

URN Unit Title Credit Level GLH Assessment Method

PFSSC K/502/0388

The Principles of Food Safety Supervision for Catering

3 3 25 Multiple Choice

3FBSS1 R/503/1725

Principles of supervising food and beverage services

5 3 35 Portfolio

3FBSS2 Y/503/1726

Principles of promoting food and beverage services and products

6 3 45 Portfolio

HLTT1 L/600/1066

Principles of Supervising Customer Service Performance in Hospitality, Leisure, Travel and Tourism

2 3 20 Assessment Knowledge Module

3FBSS3 A/503/1735 Legislation in food and beverage service 2 3 18 Portfolio

3FBSS4 H/503/1728 Supervise food and beverage service 5 3 44 Portfolio


http://register.ofqual.gov.uk/Unit/Details/K_502_0388

http://register.ofqual.gov.uk/Unit/Details/R_503_1725

http://register.ofqual.gov.uk/Unit/Details/Y_503_1726

http://register.ofqual.gov.uk/Unit/Details/L_600_1066

http://register.ofqual.gov.uk/Unit/Details/A_503_1735

http://register.ofqual.gov.uk/Unit/Details/H_503_1728




Optional Group B

Unit No.

URN Unit Title Credit Level GLH Assessment Method

3FBSS5 L/503/1724

Carve, Fillet, Joint and Serve Food in a Food Service Area

5 3 44 Portfolio

3FBSS6 D/503/1730

Prepare and Serve alcoholic and cold non-alcoholic beverages

4 3 36 Portfolio

3FBSS7 T/503/1734 Prepare and Serve Cocktails 5 3 41 Portfolio

3FBSS8 K/503/1729 Prepare and Serve Wines 4 3 35 Portfolio

3FBSS9 K/503/1732

Prepare, cook and serve food in a food service area

5 3 44 Portfolio

3FBSS10 H/503/1731

Provide advice to customers on food and beverage matching

4 3 32 Portfolio

3FBSS11 M/503/1733 Supervise Hospitality Events 5 3 44 Portfolio

LHS14 J/600/8243 Barista Skills 2 2 20 Assessment Activity Module

LSRPLH H/601/7631

Legal and Social Responsibilities of a Personal Licence Holder

1 2 8 Multiple Choice



http://register.ofqual.gov.uk/Unit/Details/D_503_1730

http://register.ofqual.gov.uk/Unit/Details/T_503_1734




http://register.ofqual.gov.uk/Unit/Details/M_503_1733

http://register.ofqual.gov.uk/Unit/Details/J_600_8243





7. Age Restriction The qualification in this handbook is appropriate for use in the following age ranges:

16-18

19+.

8. Entry Requirements and Progression

There are no entry requirements for this qualification. However, learners must be assessed to

ensure they have a reasonable chance of achievement and will be able to generate the required

evidence.

The qualification is designed to equip learners with the knowledge and skills to work effectively

within Food and Beverage Supervision at this level. The recommended progression route is to

the BIIAB Level 4 Diploma in Tourism and Catering or a generic management qualification. It

also will allow for a number of progression routes to employment and into other areas of

learning.

Achievement of the qualification offers opportunities for progression, including:

601/6191/7 BIIAB Level 4 Diploma in Tourism and Catering

601/4601/1 BIIAB Level 4 Diploma in Management





9. Assessment

Overview of assessment strategy

The qualification contains units that combine knowledge and skills, units that focus on knowledge and understanding and competence units. Competence units are assessed following NVQ principles. The following units focus on knowledge and understanding:

PFSSC The principles of food safety supervision for catering

LSRPLH Legal and social responsibilities of a Personal Licence Holder BIIAB has developed a multiple choice test for these units. The qualification contains units which provide the learner with the ability to obtain knowledge and skills which can later be demonstrated in the workplace. These units are assessed by Assessment Activity Modules (AAMs) and Assessment Knowledge Modules (AKMs). The AAMs are internally marked assessments, containing a series of activities, marked and internally verified by the centre and with external verification by the BIIAB External Quality Assurer (EQA). The AKMs are internally marked assessments, containing a series of questions, marked and internally verified by the centre and with external verification by the BIIAB External Quality Assurer (EQA). Assessments provided by BIIAB will ensure that effective learning has taken place and that learners have the opportunity to:

Meet the assessment criteria

Achieve the learning outcomes. Alternatively, centres may wish to devise their own assessments for the knowledge units. If so Centres must obtain approval for any Centre Devised Assessments before their use. Please contact BIIAB for details of the Centre Devised Assessment process and procedure. Assessment process Assessment is the process used to judge the competence, of a learner, against set standards. The assessor is the person who is responsible for determining learners’ competence. The assessor may be a work place supervisor or an external person who is trained and qualified, or working towards a qualification relevant to the assessor role. Assessors base their judgement on performance and decide how it compares to the national standard. The assessor will also ask questions based on the knowledge required to do the work, to ascertain the knowledge and understanding of the learner. When the required units have been completed and the assessor is satisfied that the learner has met the national standard, a recommendation for a certificate will be made.





An Internal Quality Assurer (IQA) is responsible for the quality assurance of the qualifications within the training organisation and will provide advice, guidance and support to the assessors. IQAs also ensure that the assessors apply the standards consistently and fairly. The IQA will see review the portfolio of evidence during the assessment process. An External Quality Assurer (EQA), who is appointed by BIIAB, will verify the assessment and internal verification decisions involved in the development of the portfolio. The EQA will quality assure the qualification process, which ensures that certification of the qualification is reliable, consistent and to the national standard, by checking the consistency of assessments made by the training provider, and across training providers. Assessment Strategy The Assessment Strategy has been designed by People 1st . While BIIAB has not itself designed the strategy it agrees with the principles and their suitability as an Assessment Strategy for this qualification, it has agreed that this strategy will be applied for this qualification and it has agreed that it will monitor the compliance of BIIAB centres offering this qualification against the criteria. As such all centres and their assessment must adhere to the current People 1st designed assessment strategy for this qualification. The assessment strategy for this qualification can be seen in the section which follows and it provides details of the key requirements for the qualification and the assessor, verifiers delivering, quality assuring and certificating the qualification. People 1st Assessment Strategy Occupational expertise of assessors and verifiers The requirements relating to the occupational expertise of assessors and verifiers is set out in Table 1. Guidance on additional qualifications and / or training relevant to assessors and verifiers can be found in Table 2.





Table 1 - Occupational Expertise of Assessors and Verifiers

The requirements set out below relate to all assessors and verifiers. The only exception may relate to in-house employees and managers that are not required to achieve the regulatory approved assessor and verified units based on the arrangement referred to in section 4.1 of this assessment strategy.

= mandatory

Assessors, Internal Quality Assurers and External Quality Assurers must:

A IQA EQA

Have a good knowledge and understanding of the national occupational standard and competence based units and qualifications that is being assessed or verified.

Hold or be working towards relevant assessment and/or verification qualification(s) as specified by the appropriate authority, confirming their competence to assess or externally verify competence based units and qualifications assessment. These should be achieved within eighteen months of commencing their role. These are as follows:

Have relevant occupational expertise and knowledge, at the appropriate level of the occupational area(s) they are assessing and verifying, which has been gained through ‘hands on’ experience in the industry

Adhere to the awarding organisation’s assessment requirements and practice standardised assessment principles

Have sufficient resources to carry out the role of assessor or verifier, i.e. time and budget

Have supervisory/management, interpersonal and investigative skills, including the ability to analyse information, hold meetings, guide, advise, plan and make recommendations at all levels, taking into account the nature and size of the organisation in which assessment is taking place. High standards of administration and record keeping are also essential.

Hold qualifications, or have undertaken training, that has legislative relevance to the competence based units and qualifications being assessed (See Table 2).

Good Practice

Good Practice

Update their occupational expertise and industry knowledge in the areas being assessed and verified through planned Continuous Professional Development (see Table 3).





Table 2 - Qualifications and Training relevant to Assessors and Verifiers The following sets out areas in which assessors, verifiers and external verifiers should either receive training or achieve qualifications. People 1st is not stipulating that assessors, verifiers or external verifiers must achieve specific qualifications, there is the option to either undertake appropriate training or an accredited qualification. = mandatory

Qualification / Training Competence based unit / qualification

A IQA EQA

Health and Safety All sector units and qualifications

Good Practice

Good Practice

Food Safety Food Processing and Cooking Multi-Skilled Hospitality Services Professional Cookery Food and Drink Service Hospitality Supervision and Leadership (with food and drink units)

Good Practice

Good Practice

Licensing Food and Drink Service Hospitality Supervision (with food and drink units)

Good Practice

Continuous Professional Development To maintain high standards of quality and standardisation within assessment, and achieve best practice People 1st require all external verifiers, internal verifiers and assessors to maintain a record of their continuous professional development – see guidance at Table 3.





Table 3 - Continuous Professional Development for Assessors and Verifiers It is necessary for assessors and verifiers to maintain a record of evidence of their continuous professional development (CPD). This is necessary to maintain currency of skills and understanding of the occupational area(s) being assessed, and can be achieved in a variety of ways. It should be a planned process, reviewed on an annual basis, for example as part of an individual’s performance review. Assessors and verifiers should select CPD methods that are appropriate to meeting their development needs. The following provides an example of a variety of methods that can be utilised for CPD purposes.

Updating occupational expertise Internal and external work placements

Work experience and shadowing (e.g. within associated departments)

External visits to other organisations

Updated and new training and qualifications

Training sessions to update skills

Visits to educational establishments

Trade fairs

Keeping up to date with sector developments and new legislation

Relevant sector websites

Membership of professional bodies

Papers and documents on legislative change

Networking events

Seminars, conferences, workshops, membership of committees / working parties (e.g. People 1st events)

Staff development days

Standardising and best practice in assessment

Regular standardisation meetings with colleagues

Sharing best practice through internal meetings, newsletters, email circulars

Comparison of assessment and verification in other sectors

Attending awarding organisation meetings / seminars

Assessment People 1st advocate the integration of national occupational standards within employers’ organisations in order to achieve a national level of competence across the sector’s labour market. As such assessment of the sector’s competence based units and qualifications will, ideally, take place within the workplace and assessment should, where possible, be conducted by the candidate’s supervisors and/or line managers. People 1st recognise, however, that it is not always feasible for candidates to be assessed in the workplace and as such it permits the use of assessment within Realistic Working Environments (RWE). Additionally, where sector employers





do not have the infrastructure to manage assessment independently, it values the role of peripatetic assessors to support the assessment process. Within these parameters, People 1st expects that:

the majority of assessment of the sector’s competence based units and qualifications will be based on performance evidence, i.e. direct observation, outputs of work and witness testimony within the workplace or an RWE approved by an awarding organisation, (see section 3.4 of People 1st Assessment Strategy).

opportunities to ascertain candidate’s accreditation of prior learning is maximised by early contact between the assessor and candidate and during initial assessment / induction period.

Simulation Simulation can only be used to assess candidates for the sector’s competence based units and qualifications where the opportunity to assess naturally occurring evidence is unlikely or not possible, for example assessment relating to health and safety, fire and emergency procedures. It should not include routine activities that must be covered by performance evidence. There are no People 1st units that can be solely achieved by simulation. In the case of imported units, where simulation is acceptable in the evidence requirements, it should only be used when performance evidence is unlikely to be generated through normal working practices. Appeals If learners are dissatisfied with an assessment outcome, they have the right to appeal. The main reasons for an appeal are likely to be:

Learners do not understand why they are not yet regarded as competent, because of unsatisfactory feedback from the assessor

Learners believe they are competent and that the assessor has misjudged them, or has failed to utilise some vital evidence.

BIIAB expects most appeals from candidates to be resolved within the centre. BIIAB will only consider a candidate’s appeal after the centre’s internal appeals procedure has been fully exhausted. For full details of the BIIAB’s appeals procedure please refer to www.biiab.org






10. Initial Assessment and Induction

Prior to the start of any programme it is recommended that centres should make an initial assessment of each learner. This is to ensure that the learners are entered for an appropriate type and level of qualification. The initial assessment should identify the specific training needs that the learner has, and the support and guidance that they may require when working towards their qualification. The centre must also identify any units the learner has already completed, or credits they have accumulated, relevant to the qualification. BIIAB suggests that centres provide an induction programme to ensure the learner fully understands the requirements of the qualification they will work towards, their responsibilities as a learner, and the responsibilities of the centre.





11. Resources

BIIAB provides the following additional resources for this qualification:

Assessment Activity Modules (AAMs) for assessing specific units

Assessment Knowledge Modules (AKMs) for assessing specific units

Assessor Guidance for assessing specific units

Evidence recording matrices for the competence units

a Summative Reflective account

Access to the units.

All of these resources are available for download via The Hub on centrezone.bii.org.

The Hub is a secure area within CentreZone which centres approved for the qualification can

access. The Hub contains documents relevant to the qualification. Centres will find The Hub on

the list of tabs in CentreZone.

Access to the Units

Units form the qualification and the standard that must be achieved in order to be awarded

each unit. This is covered within the learning outcomes, assessment criteria and the indicative

content that form part of the delivery. The majority of these units are written by the Sector

Skills Council, although some are written by other organisations. BIIAB includes the mandatory

units within this pack, and makes all units available via centrezone.bii.org

Learner Summative Reflection

In order to claim the unit(s) for the qualification, the learner will need to complete a learner

summative reflection, to reflect on their qualification, what they have learnt and how they have

been able to apply this within their work role.


http://centrezone.bii.org/





12. Design and Delivery

Centres must refer to the units that form the qualification and the standard that must be

achieved in order to be awarded each unit. This is covered within the learning outcomes and

assessment criteria that form part of the delivery.

Each unit within this qualification has been allocated a number of Guided Learning Hours (GLH).

This can include activities such as training/class room based sessions, tutorials, supervised study

or supervised ‘on-the-job’ learning and face-to-face or other pre-arranged 1:1 teaching sessions

(e.g. simultaneous electronic communication such as webcam contact or internet messaging). It

could also include time spent undertaking assessments.

The qualification will be assigned Total Qualification Time (TQT), which, as well as GLH, will

include the estimated number of hours spend in preparation, study or any other supervised

learning, study or assessment for an average learner.

When planning how to deliver the qualification it is important to refer to this definition.

Centres must refer to the Assessment Principles and Additional Requirements detailed in this

handbook when planning the delivery and assessment of these qualifications.





13. Format of Units

All units within this qualification will be presented in a standard format that is consistent with the format for all units of assessment. The format will give tutors and learners guidance as to the requirements of the unit for successful completion. Each unit within this specification will be in the format below: Unit Title This will be shown as it appears on the Register of Regulated Qualifications (http://register.ofqual.gov.uk). Unit Number / Unit Reference Number (URN) The Unit Reference Number is the unique code that the unit is given by the Regulator. This unit will be referenced on the final qualification certificate. The same unique code for the unit applies in whichever qualification the unit is included within. BIIAB also assign unique unit numbers which normally is consistent when the unit is used in multiple BIIAB qualifications. Level This identifies the level of demand for the unit, but may be a different level to that of the overall qualification. The level of the units will be set according to National Occupational Standards and the level descriptors. Credit When a whole unit is completed the learner will achieve credits specified by the number of hours’ learning time it will take an average learner to complete the unit including the assessment. Guided Learning Hours (GLH) The required number of hours that learning should take place under the immediate guidance or supervision of a lecturer, supervisor, tutor or other appropriate provider of education or training. Learning Outcomes and Assessment Criteria Learning Outcomes are what the learner is expected to know, understand or be able to do upon successful completion of the unit. Assessment Criteria are descriptions of the requirements that a learner is expected to meet in order to demonstrate that a learning outcome has been achieved.


http://register.ofqual.gov.uk/




14. Initial Registration

Registration and Certification

Learners should be registered and certificated via BIIAB’s On-line Registration and Certification

Service (ORCS) www.orcs.biiab.org. Please refer to BIIAB’s Centre Guidance for using ORCS.

Equal Opportunities and Diversity Policy

BIIAB has in place an equal opportunities policy, a copy can be found at

http://centrezone.bii.org/thehub/apprenticeships/qadocuments.

BIIAB is committed to ensure that:

Approved centres operate an equal opportunities policy

Approved centres communicate the policy to staff and learners

Approved centres have an effective complaints and appeals procedure of which both staff and learners are made aware

Approved centres are aware of their responsibilities in providing equality of opportunity, particularly with regard to provision for learners with particular assessment requirements.

Reasonable Adjustment Policy

Learners who require reasonable adjustments for their assessments must inform their assessor at the beginning of their course of their requirements. BIIAB has a reasonable adjustment policy in place, a copy of which is provided to all BIIAB approved centres and can be found at http://centrezone.bii.org/thehub/apprenticeships/qadocuments.


http://www.orcs.biiab.org/

http://centrezone.bii.org/thehub/apprenticeships/qadocuments

http://centrezone.bii.org/thehub/apprenticeships/qadocuments




15. Qualification Review and Feedback BIIAB is committed to the ongoing review of this qualification to ensure it remains fit for purpose. This review approach involves the collation of evidence in the form of any information, comments and complaints received from users of this qualification in relation to its development, delivery and award. BIIAB will give due regard to any credible evidence received which suggests that a change in approach to the development, delivery and award of this qualification is required in order to ensure that no adverse effects will result. This qualification will be reviewed and revised to ensure the approach remains appropriate and that it is fit for purpose.

16. Mandatory Units

The following units are mandatory for this qualification. For access to all optional units please

visit centrezone.bii.org.



Version 1 September 2015 © BIIAB Page 1 of 1

Unit Title The principles of food safety supervision for catering BIIAB Reference PFSSC Level 3 Credit Value 3 GLH 25 Unit Reference No. K/502/0388 Learning Outcome - The learner will: Assessment Criterion - The learner can: 1 Understand the role of the

supervisor in ensuring compliance with food safety legislation

1.1

1.2

1.3

Summarise the importance of food safety management procedures Explain the responsibilities of employers and employees in respect of food safety legislation and procedures for compliance Outline how the legislation is enforced

2 Understand the application and monitoring of good hygiene practice

2.1

2.2

2.3

2.4

2.5

2.6

Explain the importance of, and methods for, temperature control Explain procedures to control contamination and cross-contamination Justify the importance of high standards of personal hygiene Explain procedures for cleaning, disinfection and waste disposal Outline requirements relating to the design of food premises and equipment Describe the importance of, and methods for, pest control

3 Understand how to implement food safety management procedures

3.1

3.2

3.3

3.4

Describe the importance to food safety of microbial, chemical, physical and allergenic hazards Describe methods and procedures for controlling food safety to include critical control points, critical limits and corrective actions Explain the requirements for monitoring and recording food safety procedures Describe methods for, and the importance of, evaluating food safety controls and procedures

4 Understand the role of the supervisor in staff training

4.1

4.2

Explain the requirements for induction and on-going training of staff Explain the importance of effective communication of food safety procedures

Version 1 October 2015 © BIIAB Page 1 of 2

Unit Title Principles of supervising food and beverage services BIIAB Reference 3FBSS1 Level 3 Credit Value 5 GLH 35 Unit Reference No. R/503/1725 Learning Outcome - The learner will: Assessment Criterion - The learner can: 1 Understand the role of the food

and beverage service supervisor 1.1

1.2

Describe communication methods used within teams in food and beverage service Explain when it is appropriate to communicate with team members using the following methods:

• verbal instructions/demonstrations • written instructions/demonstrations • pictures/diagrams

1.3

1.4

1.5

Explain appropriate times to give feedback to team members Explain how to give constructive feedback to team members on performance Explain the importance of conducting briefings

• pre-service • post service

1.6 1.7

1.8

1.9

1.10

Explain how briefings should be conducted Explain how to motivate teams to achieve the required standards of quality Explain how to motivate individuals to achieve the required standards of quality Explain how to monitor activities and performance against standards and targets Explain the action to be taken if activities and performance do not meet organisational standards and targets

2 Understand how to manage the environmental impact of food and beverage operations

2.1

2.2

2.3

2.4

2.5 2.6 2.7

Explain the environmental policies that impact food and beverage operations State the risks posed by the food and beverage operation to the environment Explain how to minimise the negative impact resources may have on the environment Explain how to maximise the positive impact resources may have on the environment Describe ways in which energy use may be minimised Explain sustainability considerations when ordering stock Explain how to engage the team in sustainability activities


Unit Title Principles of supervising food and beverage services BIIAB Reference 3FBSS1 Level 3 Credit Value 5 GLH 35 Unit Reference No. R/503/1725 Learning Outcome - The learner will: Assessment Criterion - The learner can: 3 Understand how to contribute to

the management of finance in the food and beverage operation

3.1 3.2 3.3 3.4 3.5

3.6

Define the term gross profit Define the term net profit Explain what makes an organisation profitable Explain the importance of using approved suppliers Explain how effective stock control can contribute to the financial stability of the organisation Explain the factors which must be monitored to control costs and profit


Unit Title Principles of promoting food and beverage services and products

BIIAB Reference 3FBSS2 Level 3 Credit Value 6 GLH 45 Unit Reference No. Y/503/1726

Learning Outcome - The learner will: Assessment Criterion - The learner can: 1 Understand the importance of

product knowledge in food and beverage service

1.1 1.2 1.3 1.4

Explain the impact different dietary requirements have within a food and beverage service outlet Explain the impact different cooking terms used in a menu have on service Explain the importance of food and beverage product knowledge Explain factors that need to be considered when choosing a supplier

2 Understand the factors that influence the food and beverage service

2.1 2.2 2.3 2.4 2.5

Explain how different cultures and religions influence food and beverage service Describe the historic influences on food and beverage service Explain how media and modern technology influence food and beverage service Explain how changes in lifestyle influence food and beverage service Explain how changes in trends influence food and beverage service

3 Understand how to supervise different styles of service

3.1 3.2 3.3 3.4 3.5

Compare different styles of food and beverage service Explain how to identify trends in levels of demand for different styles of service Explain how different styles of service influence staff requirements Compare the preparation needed for different styles of service Compare the resources needed for different styles of service

4 Understand the concepts of a meal experience

4.1 4.2 4.3 4.4 4.5 4.6

Explain the term ‘meal experience’ Evaluate different meal experiences Explain how customer perceptions impact on the meal experience Explain the importance of food and beverage service staff contributing to the meal experience Explain the importance of gaining customer feedback on food and beverage service Explain the methods for gaining customer feedback on food and beverage service


Unit Title Principles of promoting food and beverage services and products

BIIAB Reference 3FBSS2 Level 3 Credit Value 6 GLH 45 Unit Reference No. Y/503/1726

Learning Outcome - The learner will: Assessment Criterion - The learner can: 5 Describe different menu styles

and types 5.1 5.2 5.3 5.4 5.5

Describe different menu styles and types Explain the importance of language use in creating menus Explain the legislative requirements relevant to creating menus Identify key information that needs to be displayed on the beverage menu Explain how to deal with unexpected problems that may occur with menus

6 Understand the use of sales and marketing in food and beverage service

6.1 6.2 6.3 6.4 6.5 6.6 6.7 6.8

Outline the legal requirements that should be taken into account when developing and implementing promotional activities Explain how promotional activities can be generated from a sales report Identify key opportunities to implement promotional activities Identify the target markets, sales targets and main competitors that are relevant to food and beverage service Explain how competitors influence the food and beverage service Identify a range of promotional activities relevant to food and beverage service Compare different selling techniques in food and beverage service Explain how the following impact on food and beverage outlet:

• guide books • ratings • restaurant critics


Unit Title Principles of Supervising Customer Service Performance in Hospitality, Leisure, Travel and Tourism

BIIAB Reference HLTT1 Level 3 Credit Value 2 GLH 20 Unit Reference No. L/600/1066 Learning Outcome - The learner will: Assessment Criterion - The learner can: 1 Understand how to develop a

customer service culture within their business

1.1 1.2 1.3 1.4

Describe the role of the supervisor in leading by example when delivering excellent customer service Explain the impact of customer service on the performance of the business Explain the relationship between delivering customer service and selling services Identify and apply good practice techniques to monitor the delivery of customer service against organisational standards

2 Understand how to build teams and motivate colleagues through techniques such as on-site coaching

2.1 2.2 2.3 2.4 2.5 2.6

Analyse how effective teams can be developed to deliver excellent customer service Explain the importance of staff development in ensuring that excellent customer service is delivered Describe the role of the supervisor in developing teams Describe how training and coaching sessions can be implemented to improve the delivery of customer service Describe the importance of providing feedback to staff Apply appropriate methods to deliver feedback to staff

3 Understand how to effectively monitor and communicate levels of customer service performance

3.1 3.2 3.3 3.4 3.5

Analyse the importance of developing and implementing clear customer service standards Describe appropriate ways in which supervisors can monitor and measure the performance of team members Describe appropriate corrective actions that can be taken to resolve failures in the delivery of customer service Explain how performance against customer service standards can be recorded and communicated Identify ways in which measurement of the effectiveness of customer service can be used to improve future performance


Unit Title Legislation in food and beverage service BIIAB Reference 3FBSS3 Level 3 Credit Value 2 GLH 18 Unit Reference No. A/503/1735 Learning Outcome - The learner will: Assessment Criterion - The learner can: 1 Understand the legislation

relating to the food and beverage service

1.1

1.2

1.3

1.4

Describe the main areas of health, hygiene and safety laws and regulations which impact the food and beverage service Explain employee and employer responsibilities in relation to licensing legislation Identify the legislation requirements relating to the sale of items to customers Identify the requirements of legislation relating to:

• disability • equality and diversity • business contracts • data protection • smoking • misuse of drugs

2 Understand how legislation impacts on the food and beverage service

2.1

2.2

2.3

2.4

Explain the purpose and requirements of legislation in the food and beverage service Explain the consequences to the employee/employer of non-compliance Identify which authorities have a right of entry to premises Identify when authorities have a right of entry to premises

3 Understand how to sell alcohol responsibly

3.1

3.2 3.3 3.4 3.5

Identify different strengths of alcoholic drinks by ‘alcohol by volume’ (abv) Identify sensible drinking limits Explain the effects alcohol can have on human body Explain good practice in avoiding conflict situations Describe the industry guidelines on irresponsible drinks promotions


Unit Title Supervise food and beverage service BIIAB Reference 3FBSS4 Level 3 Credit Value 5 GLH 44 Unit Reference No. H/503/1728 Learning Outcome - The learner will: Assessment Criterion - The learner can: 1 Understand how to supervise the

food and beverage service 1.1

1.2

1.3

1.4

1.5

1.6

1.7

1.8

1.9

Explain the importance of setting up service areas in accordance with business needs Explain how to regulate the time available and prioritise tasks Describe how staff should communicate with customers and conduct themselves in the food and beverage service area Explain how to communicate operational procedures to staff Explain how to ensure staff receive the correct training to support their responsibilities Explain how to allocate staff duties according to service requirements Explain how to minimise the disruption to the service when problems occur Explain the importance of keeping customers informed of potential problems in service Explain how to inform customers of problems with service

2 Be able to supervise food service 2.1

2.2

2.3 2.4 2.5

2.6

Ensure food service area is set up in accordance with business needs Agree allocation of food service duties with team according to service requirements Monitor table service Interact with customers throughout the service Ensure that procedures for clearing, cleaning and stocking food service areas are followed correctly Provide feedback to appropriate person on the effectiveness of procedures in the food service area


Unit Title Supervise food and beverage service BIIAB Reference 3FBSS4 Level 3 Credit Value 5 GLH 44 Unit Reference No. H/503/1728 Learning Outcome - The learner will: Assessment Criterion - The learner can: 3 Be able to supervise beverage

service 3.1

3.2

3.3

3.4

3.5

3.6

3.7

3.8

Ensure bar area is set up in accordance with business needs Ensure coffee area is set up in accordance with business needs Agree allocation of beverage service duties with team according to service requirements Ensure specified standards and procedures for the service of products are maintained Ensure the beverage service complies with social responsibility practices and relevant legislation Maintain the comfort and well-being of customers in the bar area Ensure that procedures for clearing, cleaning and stocking beverage service areas are followed correctly Provide feedback to appropriate person on the effectiveness of procedures in the beverage service area

4 Be able to supervise reception area

4.1

4.2

Ensure staff maintain the appearance of the reception area Liaise with food and beverage service supervisors to provide information on:

• bookings • changes to service

4.3

Allocate and brief staff to reception duties including: • personal presentation • standard of behaviour • relevant procedures • work routines

4.4

4.5

Oversee the arrival, seating arrangements and departure of customers Ensure team follow procedures for:

• maintaining payment points • answering telephone calls • customer queries/complaints

4.6 4.7

Recommend ways of improving the reception service Provide feedback to appropriate person on the effectiveness of procedures in the reception area


Unit Title Carve, Fillet, Joint and Serve Food in a Food Service Area BIIAB Reference 3FBSS5 Level 3 Credit Value 5 GLH 44 Unit Reference No. L/503/1724 Learning Outcome - The learner will: Assessment Criterion - The learner can: 1 Understand how to carve, fillet,

joint and serve food in a food service area

1.1

1.2

1.3

1.4

1.5

Explain the legislative requirements relevant to carving, jointing and filleting food at the table Identify food items suitable for carving, filleting and jointing Explain how to prepare the equipment required for service Identify departments that may need to be liaised with during service involving carving, filleting and jointing food Explain how to carry out preparation techniques including:

• Carving • Jointing • Skinning • Boning • Filleting • Portioning • Presenting and arranging

1.6

1.7 1.8 1.9

Explain how food quality can be maintained whilst carving, filleting and jointing food at the table Explain the importance of portion control Explain how portion control can be maintained Explain how to deal with problems that may arise when carving, jointing and filleting food at the table

2 Be able to carve, fillet, joint and serve food in a food service area

2.1

2.2

2.3

2.4 2.5 2.6

Ensure that service areas and equipment are ready for service Arrange the food and accompaniments prior to presentation to the customer Present the dish to the customer before serving if required Carve, fillet, joint and serve food in a food service area Interact with customers throughout the service Clear the area including any equipment used


Unit Title Prepare and serve alcoholic and cold non-alcoholic beverages BIIAB Reference 3FBSS6 Level 3 Credit Value 4 GLH 36 Unit Reference No. D/503/1730 Learning Outcome - The learner will: Assessment Criterion - The learner can: 1 Understand different types of

beers, ciders and perries 1.1

1.2

1.3

1.4 1.5

Describe the specific qualities of different types of beers, ciders and perries Explain the taste characteristics of beers, ciders and perries Explain how different types of beers, ciders and perries are produced Explain faults that can occur in beers, ciders and perries Explain how to maintain the condition of beers, ciders and perries prior to service

2 Understand how beers, ciders and perries should be prepared and served

2.1

2.2

2.3

2.4

2.5

Explain issues that can occur in the service of beers, ciders and perries Explain the importance of using appropriate glassware and service equipment for beers, ciders and perries Describe the presentation standards for serving beers, ciders and perries Identify techniques and equipment that can be used in the presentation of beers, ciders and perries Explain the importance of cleaning drinks dispenser lines

3 Understand different types of spirits and liqueurs

3.1

3.2 3.3

3.4

Describe the specific qualities of different types of spirits and liqueurs Explain the taste characteristics of spirits and liqueurs Explain how different types of spirits and liqueurs are produced Explain how to maintain the condition of spirits and liqueurs prior to service

4 Understand how spirits and liqueurs should be prepared and served

4.1

4.2

4.3

4.4

4.5

4.6

Compare the different service styles for spirits and liqueurs Explain different terminology used by customers when ordering spirits and liqueurs Explain issues that can occur in the service of spirits and liqueurs Explain the importance of using appropriate glassware and service equipment for spirits and liqueurs Describe presentation standards for serving spirits and liqueurs Identify techniques and equipment that can be used in the presentation of spirits and liqueurs


Unit Title Prepare and serve alcoholic and cold non-alcoholic beverages BIIAB Reference 3FBSS6 Level 3 Credit Value 4 GLH 36 Unit Reference No. D/503/1730 Learning Outcome - The learner will: Assessment Criterion - The learner can: 5 Understand how cold non-

alcoholic beverages should be prepared and served

5.1 5.2

5.3

5.4

Describe a range of cold non-alcoholic beverages Compare the different service styles for cold non-alcoholic beverages Explain the importance of using appropriate glassware and service equipment for cold non-alcoholic beverages Explain the importance of stock rotation of cold non-alcoholic beverages

6 Understand how to maintain customer service when serving beverages

6.1

6.2

Describe the techniques that can be used to guide customers in their choice of beverage Explain how customer care can be maintained through the service of beverages

7 Be able to serve a range of beverages

7.1

7.2

7.3

7.4

7.5

Provide customers with accurate information on beverages Assist customers to make a choice that meets their needs Serve alcoholic and cold non-alcoholic beverages at the correct temperature Serve alcoholic and cold non-alcoholic beverages using the appropriate glassware and service equipment Store beverages that have been opened according to standard procedures


Unit Title Prepare and Serve Cocktails BIIAB Reference 3FBSS7 Level 3 Credit Value 5 GLH 41 Unit Reference No. T/503/1734 Learning Outcome - The learner will: Assessment Criterion - The learner can: 1 Understand how to prepare

cocktails 1.1

1.2 1.3

1.4

1.5

Describe the characteristics of ingredients used to prepare cocktails State the basic ratio of tart to sweet Explain the properties of the

• strong building blocks • weak building blocks

Explain the relationship between ‘weak’ and ‘strong’ building blocks Explain the effects of:

• shaking ingredients with ice • stirring ingredients with ice

1.6 1.7 1.8

1.9

1.10 1.11 1.12 1.13

Explain the effects of muddling Explain the benefit of using caster sugar in cocktails Compare different blending procedures used for cocktails Identify potential problems associated with blending ingredients used in cocktails Explain how liquids can be layered Explain the importance of adding a twist Explain the importance of a balanced drink Explain how different garnishes can complement a range of cocktails including:

• rum based • tequila based • gin/vodka based • whisk(e)y/brandy based

2 Understand how to free pour cocktails

2.1

2.2

2.3 2.4 2.5 2.6

Identify the advantages and disadvantages of free pouring Identify different measuring systems used when free pouring cocktails Describe how a speed pourer works Describe how the stun cut off works Explain the importance of accurate pour testing Describe the current legal requirements relating to free pouring


Unit Title Prepare and Serve Cocktails BIIAB Reference 3FBSS7 Level 3 Credit Value 5 GLH 41 Unit Reference No. T/503/1734 Learning Outcome - The learner will: Assessment Criterion - The learner can: 3 Understand how to serve cocktails 3.1

3.2 3.3

3.4 3.5

Compare the different service styles for cocktails Explain issues that can occur in the service of cocktails Explain the importance of using appropriate glassware and service equipment for cocktails Describe the presentation standards for cocktails Identify a range of techniques and equipment that can be used in the presentation of cocktails

4 Be able to prepare and serve a range of cocktails

4.1

4.2 4.3

Provide customers with accurate information on cocktails Assist customers to choose a cocktail Assemble cocktails using a range of methods including:

• shaking • straining • building • stirring • layering • muddling • free pouring

4.4

4.5

Finish a range of cocktails using relevant accompaniments Serve a range of cocktails using the appropriate:

• techniques • service equipment • glassware


Unit Title Prepare and Serve Wines BIIAB Reference 3FBSS8 Level 3 Credit Value 4 GLH 35 Unit Reference No. K/503/1729 Learning Outcome - The learner will: Assessment Criterion - The learner can: 1 Understand different types and

styles of wine 1.1 1.2

Describe the specific qualities of different types of wine Explain how different types and styles of wine are produced including:

• crushing • pressing • fermentation • clarification • maturation • bottling

1.3 1.4 1.5

1.6 1.7

Explain the characteristics of different grape varieties Explain the classification of wines by region and country Compare quality control of wine from different regions and countries Explain taste characteristics of different wines Explain faults that may occur in wine

2 Understand the storage and service requirements of wine

2.1

2.2

2.3

2.4

2.5

Explain how to maintain the condition of wine prior to service Explain the importance of using appropriate glassware and service equipment for wines Explain possible solutions for issues that may occur when preparing and serving wine Explain the standard procedures for presenting and serving wine Explain how to store wine that has been opened

3 Be able to prepare and serve a range of wines

3.1 3.2

3.3 3.4 3.5

3.6

3.7 3.8 3.9

Ensure service areas and equipment are ready for service Ensure wine stock is available and in a condition suitable for use Ensure that the wine list is accurate Match wines to a range of foods Evaluate wines using accepted sensory evaluation techniques Use information from wine evaluations to guide customers in their choice of wines Open bottles of wine using appropriate equipment Serve wine to customers in a manner that is appropriate Store wines that have been opened according to standard procedures


Unit Title Prepare, cook and serve food in a food service area BIIAB Reference 3FBSS9 Level 3 Credit Value 5 GLH 44 Unit Reference No. K/503/1732 Learning Outcome - The learner will: Assessment Criterion - The learner can: 1 Understand how to serve food in

a food service area 1.1

1.2

1.3

1.4 1.5

Explain the legislative requirements relevant to food service using trolleys Explain the importance of preparing all equipment required for service Explain how to determine whether food items are suitable for service Describe the correct storage conditions for food items Describe details of the food items available including

• the supplier • traceability • specific qualities • taste • texture • aroma • dietary requirements

1.6

1.7 1.8 1.9

1.10 1.11

Describe the cooking, assembly and service methods used for dishes Describe the finishing methods used for dishes Describe garnishes used for different dishes Explain the importance of portion control Explain how portion control can be maintained Explain how to deal with problems that may arise when serving food in a food service

2 Be able to prepare for service 2.1

2.2

2.3

Ensure that service areas and equipment are ready for service Select items for service according to menu and service requirements Display food and service items effectively in a manner that will attract customers


Unit Title Prepare, cook and serve food in a food service area BIIAB Reference 3FBSS9 Level 3 Credit Value 5 GLH 44 Unit Reference No. K/503/1732 Learning Outcome - The learner will: Assessment Criterion - The learner can: 3 Be able to serve food in a food

service area 3.1

3.2

3.3

Communicate the nature and features of the service to customers Present food items to assist customers in making their selection Prepare dishes in line with

• standard procedures • hygiene and safety procedures • customer requirements

3.4

Finish dishes using finishing techniques including: • caramelisation • sautéing/shallow frying • flaming with alcohol • addition of cream

3.5 3.6 3.7

Prepare accompaniments and finishing ingredients Interact with customers throughout the service Clear the area including any equipment used


Unit Title Provide advice to customers on food and beverage matching BIIAB Reference 3FBSS10 Level 3 Credit Value 4 GLH 32 Unit Reference No. H/503/1731 Learning Outcome - The learner will: Assessment Criterion - The learner can: 1 Understand how to provide advice

to customers on food and beverage matching

1.1

1.2

1.3

1.4 1.5

1.6

1.7

1.8

Explain how to engage with customers in discussion on beverages Explain how to support customer’s beverage selection using a variety of techniques Explain why a range of foods and beverages may be considered to be classic combinations Explain how the senses work in relation to taste Explain how different foods can affect the palate and taste sensation Explain how to advise customers on a range of food and beverages that may be considered classic combinations Describe the type of language that should be used when describing attributes of beverages including:

• aroma • taste

Explain where to obtain information needed regarding beverages

2 Be able to provide advice to customers on food and beverage matching

2.1

2.2

2.3

Promote beverages that will enhance the combination of food and beverages Assist customers in beverage selection according to taste and price preference Offer specific advice on the compatibility of different beverages with menu or food items


Unit Title Supervise Hospitality Events BIIAB Reference 3FBSS11 Level 3 Credit Value 5 GLH 44 Unit Reference No. M/503/1733 Learning Outcome - The learner will: Assessment Criterion - The learner can: 1 Understand the importance of

planning hospitality events 1.1

1.2

1.3

Explain the health and safety and legislative requirements relevant to hospitality events Explain the importance of assessing the impact that the event is likely to have on others Identify the information required to plan different types of events including:

• customers’ specific requirements • staffing • equipment • budget • venue capacity • other specifications

1.4

Explain how to deal with additional requirements for different client groups including:

• children • older people • people with disabilities

1.5

1.6

Explain the importance of obtaining reliable sources of information Explain the importance of briefing staff

• prior to the event • after the event

1.7

1.8

1.9

Explain how to ensure the products and services available support a variety of events Explain how to ensure appropriate management of contractors likely to be employed for events Explain how to carry out a risk assessment of the premises

2 Understand how to supervise events

2.1 2.2

2.3

2.4

2.5

2.6

Explain how to monitor the event Explain how to carry out an inspection of equipment used during events Explain how information about the event should be communicated to customers and staff Explain the importance of communicating with the organiser of the event Explain the legislative requirements relevant to the clearing of the venue where the event is being held Explain how to deal with problems that may arise

• during an event • after the event


Unit Title Supervise Hospitality Events BIIAB Reference 3FBSS11 Level 3 Credit Value 5 GLH 44 Unit Reference No. M/503/1733 Learning Outcome - The learner will: Assessment Criterion - The learner can: 3 Be able to supervise events 3.1

3.2

3.3

3.4

3.5 3.6

Ensure equipment and materials needed for the event are available to the staff that will need to use them Inspect the event venue to ensure that it has been prepared as agreed Communicate the legal requirements of the event to customers and staff Liaise with relevant people before, during and after the event Monitor the event to ensure that it is running to plan Record relevant information about the event

Version 1 July 2015 © BIIAB Page 1 of 2

Unit Title Barista Skills BIIAB Reference LHS14 Level 2 Credit Value 2 GLH 20 Unit Reference No. J/600/8243 Learning Outcome - The learner will: Assessment Criterion - The learner can: 1 Be able to display drink building

techniques 1.1 1.2

1.3

1.4 1.5

1.6

1.7

1.8

Calibrate pieces of equipment as necessary Operate pieces of equipment to produce the drink required Check drink meets quality standards and correct as necessary Outline the calibration and operation of equipment List the drinking vessels and ancillaries required for drinks Describe the quality characteristics for the range of drinks Outline the reasons for professional, methodical, organised and clean working practices Explain how to correct common presentation problems for the range of drinks

2 Be able to clean and check equipment

2.1 2.2 2.3 2.4

2.5

2.6

2.7 2.8

2.9

2.10 2.11 2.12

Check and clean equipment before use Check and clean equipment after use Dispose of waste safely and hygienically Identify the range of equipment available for each product Explain the brewing/production process relevant to equipment Describe the checks required for each piece of equipment, including the frequency Explain the cleaning process for each piece of equipment Explain how common faults might occur with each piece of equipment Describe the actions to take for each common fault State the importance of leaving areas clean, tidy and safe Outline methods of dealing with waste and rubbish State the main employer responsibilities and employee responsibilities as stated in the Health and Safety at Work Act and Food Hygiene Act

Version 1 July 2015 © BIIAB Page 2 of 2

Unit Title Barista Skills BIIAB Reference LHS14 Level 2 Credit Value 2 GLH 20 Unit Reference No. J/600/8243 Learning Outcome - The learner will: Assessment Criterion - The learner can: 3 Be able to demonstrate product

knowledge 3.1 3.2 3.3

3.4

3.5

3.6

3.7 3.8

Outline characteristics of the product to customers Deal with customer queries effectively Handle and store products and ingredients correctly and safely Describe the origin and flavour of products and ingredients Describe the processes involved in bringing the products to the market Explain how processes may affect the quality of products and ingredients Compare characteristics of products Describe how to store and handle products and ingredients

4 Be able to serve customers 4.1 4.2

4.3 4.4

4.5

4.6 4.7

4.8 4.9

4.10

4.11

4.12

4.13

Present a positive personal image Use appropriate communication techniques with customers Serve customers in an efficient manner Ensure service is completed appropriately and satisfactorily Outline the benefits to organisations of providing excellent customer service Explain the consequences of poor customer service Describe the personal appearance and presentation required for service Describe positive body language techniques Explain how to make a customer feel welcome Outline organisational procedures for handling customer complaints Explain the importance of listening skills when handling customer complaints Outline organisational procedures for processing transactions State different payment methods


Unit Title Legal and Social Responsibilities of a Personal Licence Holder BIIAB Reference LSRPLH Level 2 Credit Value 1 GLH 8 Unit Reference No. H/601/7631 Learning Outcome - The learner will: Assessment Criterion - The learner can: 1 Understand the nature, purpose

and period of validity of a Personal Licence

1.1 1.2 1.3

State what a Personal Licence is State what a Personal Licence entitles the holder to do State the period of validity of a Personal Licence

2 Understand the application process and legal duties when applying for a Personal Licence

2.1 2.2 2.3 2.4 2.5 2.6

State the procedures for applying for a Personal Licence including eligibility criteria for a new Personal Licence Outline the licensing authorities’ process for the grant or rejection of new Personal Licences and renewals Identify who may object to the grant or renewal of a Personal Licence Define what is meant by the terms ‘relevant offences’ and ‘foreign offences’ State the duty of an applicant to declare if they are convicted of any relevant or foreign criminal offences during the application process State the penalty for failing to declare conviction of relevant or foreign offences during the application process

3 Understand the legal duties of a Personal Licence Holder

3.1 3.2 3.3 3.4 3.5 3.6 3.7

State the duties of a Personal Licence Holder if charged with a relevant or foreign offence State the duties of a Personal Licence Holder if convicted with a relevant or foreign offence after the licence is granted State the duties of a Personal Licence Holder if a personal licence is renewed, surrendered or revoked State the duties of a Personal Licence Holder if a change of name and/or address occurs State the duties of a Personal Licence Holder if asked to produce the licence by an authorised person State the penalties for breaching any legal duties of a Personal Licence State the consequences for a Personal Licence Holder if convicted of a drink driving offence

4 Understand the roles, responsibilities and functions of licensing authorities

4.1 4.2 4.3 4.4

State what licensing authorities are Outline the roles and responsibilities of licensing authorities Outline what a licensing policy is Outline the purpose of a licensing hearing including appeals


Unit Title Legal and Social Responsibilities of a Personal Licence Holder BIIAB Reference LSRPLH Level 2 Credit Value 1 GLH 8 Unit Reference No. H/601/7631 Learning Outcome - The learner will: Assessment Criterion - The learner can: 5 Understand the Licensing

Objectives and the importance of partnerships in promoting these objectives

5.1 5.2 5.3 5.4 5.5

Identify the Licensing Objectives and their importance to the licensing system State what an operating schedule is State what an operating schedule should include in order to promote the Licensing Objectives Identify the importance of partnerships in supporting the Licensing Objectives Identify the role of Crime and Disorder Reduction Partnerships

6 Understand the nature and strength of alcohol and the effect on the body

6.1 6.2 6.3 6.4 6.5 6.6 6.7

State the legal definition of alcohol in the Licensing Act 2003 State what ‘supply of alcohol’ means State how the strength of an alcoholic drink is measured Define the terms ‘alcohol-free’ and ‘low alcohol’ State the UK Government’s sensible drinking advice State the intoxicating nature of alcohol Identify the effects of alcohol on the body

7 Understand the law in relation to premises licences

7.1 7.2 7.3 7.4 7.5 7.6 7.7 7.8 7.9 7.10

Explain what a premises licence is State the procedures for a premises licence application State the grounds for a hearing and an appeal in respect of a premises licence application Explain the purposes of a premises licence review State the mandatory conditions attached to all premises licences that authorises the sale of alcohol Identify the 4 licensable activities defined by the Licensing Act 2003 State the law in relation to variations to premises licences State the law in relation to what constitutes unauthorised licensable activities Identify what a due diligence defence is and when it may be used State penalties for breaching conditions on a premises licence

8 Understand the role and responsibilities of the Designated Premises Supervisor (DPS)

8.1 8.2

Outline the job role of the DPS State the responsibility of the DPS to carry out a risk assessment in order to promote the licensing objectives


Unit Title Legal and Social Responsibilities of a Personal Licence Holder BIIAB Reference LSRPLH Level 2 Credit Value 1 GLH 8 Unit Reference No. H/601/7631 Learning Outcome - The learner will: Assessment Criterion - The learner can: 9 Understand the law in relation to

Temporary Event Notices 9.1 9.2 9.3 9.4

State what is meant by the term ‘permitted temporary activities’ State what a Temporary Event Notice (TEN) is State the law in relation to the frequency of permitted temporary activities State the circumstances under which the police and environmental health officers can object to a TEN

10 Understand the rights and legal duties of the responsible persons in relation to operation of licensed premises

10.1 10.2 10.3 10.4 10.5 10.6

State the duty to refuse the sale of alcohol to a drunken person State the law and industry guidelines on irresponsible drinks promotions Identify anti-violence strategies that can be adopted on licensed premises Identify the consequences of allowing illegal drug use and dealing on licensed premises Identify who is legally responsible for preventing disorderly conduct on licensed premises State penalties for allowing drunk and disorderly conduct on licensed premises

11 Understand the law in relation to the protection of children on licensed premises

11.1 11.2 11.3 11.4 11.5 11.6 11.7 11.8

State the law in relation to the sale of alcohol to children State the law in relation to the purchase or attempted purchase of alcohol by or for children State the law in relation to the unsupervised sale of alcohol by a child Identify the types and features of acceptable proof of age documents Outline the importance of other legislation related to the protection of children State the law in relation to the presence of children in licensed premises State the law in relation to the consumption of alcohol by children State penalties for breaching the law in relation to the protection of children on licensed premises


Unit Title Legal and Social Responsibilities of a Personal Licence Holder BIIAB Reference LSRPLH Level 2 Credit Value 1 GLH 8 Unit Reference No. H/601/7631 Learning Outcome - The learner will: Assessment Criterion - The learner can: 12 Understand the powers of the

police and other authorities in relation to licensed premises

12.1 12.2 12.3 12.4

State the powers of the police to close identified licensed premises in respect of disorder or nuisance State the powers of police to apply for a closure order covering a particular geographical area State the powers of an Environmental Health Officer to close identified licensed premises in relation to noise nuisance Identify which authorities have a right of entry to licensed premises and when they can exercise these rights

13 Understand prohibitions and exemptions in relation to licensable activities

13.1 13.2 13.3 13.4

Identify the difference between retail sale and wholesale of alcohol Identify which forms of entertainment are regulated and which are exempt Identify which types of premises are prohibited from selling alcohol State the law in relation to the sale of alcohol on moving vehicles




17. BIIAB Level 3 Diploma in Food and Beverage Service Supervision Sign-off Sheet

To achieve the BIIAB Level 3 Diploma in Food and Beverage Service Supervision learners must gain a total of 42 credits. This must consist of:

Minimum total credit: 42

o Mandatory Group A minimum credit: 23

o Optional Group B minimum credit: 19

A minimum of 39 credits must be achieved through the completion of units at Level 3

and above.

GLH: 354

TQT: 420

Learners and centres should complete the following table to confirm when a unit is considered as complete. Only units that are a requirement of the RoC and Optional units that are selected to meet the RoC requirements need to be completed.


BIIAB Level 3 Diploma in Food and Beverage Service Supervision Handbook


Mandatory Group A

Unit No. URN Unit Title Learner Signature

Date Assessor Signature

Date Internal Quality Assurer signature (if sampled)

Date

PFSSC K/502/0388

The Principles of Food Safety Supervision for Catering

3FBSS1 R/503/1725

Principles of supervising food and beverage services

3FBSS2 Y/503/1726

Principles of promoting food and beverage services and products

HLTT1 L/600/1066

Principles of Supervising Customer Service Performance in Hospitality, Leisure, Travel and Tourism

3FBSS3 A/503/1735 Legislation in food and beverage service

3FBSS4 H/503/1728 Supervise food and beverage service



http://register.ofqual.gov.uk/Unit/Details/R_503_1725

http://register.ofqual.gov.uk/Unit/Details/Y_503_1726


http://register.ofqual.gov.uk/Unit/Details/A_503_1735





Optional Group B

Unit No. URN Unit Title Learner Signature

Date Assessor Signature

Date Internal Quality Assurer signature (if sampled)

Date

3FBSS5 L/503/1724

Carve, Fillet, Joint and Serve Food in a Food Service Area

3FBSS6 D/503/1730

Prepare and Serve alcoholic and cold non-alcoholic beverages

3FBSS7 T/503/1734 Prepare and Serve Cocktails

3FBSS8 K/503/1729 Prepare and Serve Wines

3FBSS9 K/503/1732

Prepare, cook and serve food in a food service area

3FBSS10 H/503/1731

Provide advice to customers on food and beverage matching

3FBSS11 M/503/1733 Supervise Hospitality Events

LHS14 J/600/8243 Barista Skills

LSRPLH H/601/7631

Legal and Social Responsibilities of a Personal Licence Holder



http://register.ofqual.gov.uk/Unit/Details/D_503_1730

http://register.ofqual.gov.uk/Unit/Details/T_503_1734




http://register.ofqual.gov.uk/Unit/Details/M_503_1733

http://register.ofqual.gov.uk/Unit/Details/J_600_8243



The purpose of this summative reflection is to enable you, the learner, to reflect on your qualification, what you have learnt and how you have been able to apply this within your work role. You will need to complete your statement in the space provided below and sign and date the document. Alternatively you and your assessor may wish to record your reflection on a voice recorder.

Learner Name: _________________________________________________________ Qualification Unit Summary

Unit No. Completion

Date

Assessor

Signature

Unit No. Completion

Date

Assessor

Signature

Learner Reflection


Learner Signature: _______________________________ Date: _____________________ Assessor Signature: _______________________________ Date: _____________________

Version 2 December 2016 © BIIAB

Learner Summative Reflection

The purpose of this summative reflection is to enable you, the learner, to reflect on your qualification, what you have learnt and how you have been able to apply this within your work role. You will need to complete your statement in the space provided below and sign and date the document. Alternatively you and your assessor may wish to record your reflection on a voice recorder. Learner Name: _________________________________________________________ Qualification Unit Summary

Unit No. Completion Date

Assessor Signature

Unit No. Completion Date

Assessor Signature

Learner Reflection

Learner Signature: _______________________________ Date: _____________________ Assessor Signature: _______________________________ Date: _____________________

Notices

This book does not purport to contain an authoritative or definitive statement of the law or practice

on any subject and the publishers supply the information on the strict understanding that no legal or

other liability attaches to them in respect of it. References to sources of further guidance or

information have been made where appropriate.

© BIIAB January 2018

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or

transmitted, in any form or by any means, whether electronic, mechanical, photocopying, scanning,

recording or otherwise, without written permission of the publisher except in accordance with the

provisions of the Copyright, Designs and Patents Act 1988. Applications for written permission to

reproduce any part of the publication should be addressed in writing to the publisher. Any

unauthorised or restricted act in relation to this publication may result in civil proceedings and/or

criminal prosecution.

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