Portering and Concierge Duties

Overview

Framework:
RQF
Level:
Level 1
Unit No:
J/504/7632
Credits:
2
Guided learning hours:
20 hours

Assessment Guidance

Portfolio of Evidence

For the full unit details, please download the latest version of the qualification specification. This is available for download on the relevant qualifications page.

Unit Learning Outcomes

To view the assessment criteria and any additional content, please expand the relevant learning outcome below.

1 — Know what portering and concierge duties in hospitality involve.

Assessment Criteria

  • 1.1
    Outline portering and concierge duties in hospitality.
  • 1.2
    Outline the knowledge, skills and resources required for portering and concierge duties.
  • 1.3
    Identify the equipment and resources required for portering and concierge duties.
  • 1.4
    Outline the hazards and risks to health and safety that may arise from portering and concierge duties.
2 — Know the importance of high standards of personal presentation in dealing with customers as a porter or concierge.

Assessment Criteria

  • 2.1
    Describe standards of personal presentation that should be met.
  • 2.2
    Outline why high standards of personal presentation must be met.
  • 2.3
    Outline the consequences of failing to meet required standards of personal presentation in given situations.
3 — Know the importance of following organisational policy and procedures as a porter or concierge.

Assessment Criteria

  • 3.1
    Give reasons for why it is important to follow organisational policies and procedures as a porter or concierge.
  • 3.2
    Outline health and safety procedures that may be in place in relation to portering or concierge duties.
  • 3.3
    Outline the consequences of not following policy and procedure in given portering or concierge situations.