Hospitality for Travel and Tourism

Overview

Framework:
RQF
Level:
Level 2
Unit No:
A/505/2505
Credits:
3
Guided learning hours:
24 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 about the range of establishments providing hospitality products and services.

Learning Outcome 1: Indicative Content 

Types of establishment providing accommodation

  • Hotels
  • Inns
  • Guest houses
  • Holiday centres
  • Campsites

Products and services

  • Board arrangements e.g. accommodation only, bed and breakfast, half board, full board
  • Spa facilities
  • Gymnasiums
  • Events e.g. weddings, conferences, parties

Types of establishment providing catering include most accommodation providers plus:

  • restaurants
  • pubs
  • cafes
  • contract caterers e.g. for events
  • street vendors

Products and services

  • Food and drink services e.g. at table, tray, counter takeaway
  • Different types of meals e.g. full meals, buffet, takeaway and snacks
  • Different types of drinks e.g. alcoholic and non-alcoholic; hot and cold

Assessment Criteria

  • 1.1
    Identify the different types of establishment providing accommodation.
  • 1.2
    Describe the products and services offered by different accommodation providers.
  • 1.3
    Identify the different types of establishments providing catering.
  • 1.4
    Describe the products and services offered by different catering providers.
2 — Understand about the importance of the hospitality industry to the travel and tourism customer.

Learning Outcome 2: Indicative Content 

Responsibilities of front desk include:

  • meet and greet
  • make bookings
  • check-in
  • represent accommodation provider
  • deal with queries

Importance of housekeeping:

  • health and hygiene
  • safety
  • image of hotel

Assessment Criteria

  • 2.1
    Explain the responsibilities of the ‘front desk’ in any hospitality provider and why it is important
  • 2.2
    Explain the importance of the role of ‘housekeeping’ for accommodation providers.
  • 2.3
    Describe other hospitality job roles, for example concierge, bar/restaurant staff, conference and events manager, and how they are important to the customer.