Hospitality Team Member Apprenticeship Level 2
A Hospitality Team Member can work in a range of establishments, for example bars, restaurants, cafes, conference centres, banqueting venues, hotels or contract caterers. The role is very varied and although Hospitality Team Members tend to specialise in an area, they have to be adaptable and ready to support team members across business, for example during busy periods.
Specialist areas in hospitality include: food and beverage service, serving alcoholic beverages, barista, food preparation, housekeeping, concierge and guest services, reception, reservations and conference and banqueting.
Entry requirements
You must be employed in a relevant role for a minimum of 30 hours per week. As a minimum, you should have 3 GCSEs at grade 3 or above, including English and Maths. If you do not have a grade 4 or above in English and Maths you will be required to work towards Level 2 Functional Skills in these subjects.
What will I study?
This apprenticeship will give you the knowledge, skills and behaviours required to work as a Hospitality Team Member and will include the following:
- Understand how to use clear and engaging communication to establish a good rapport with customers and ask relevant questions to determine their needs
- Understand how to deliver excellent customer service in line with the business/brand standards with the aim of exceeding customer expectations
- Understand how personal discipline in approach to work, for example time-keeping, attendance, personal appearance, personal presentation and conduct can all have an impact on the business/ brand reputation
- How the use of technology can enhance customer service and productivity in hospitality businesses
- Understand the range of food and beverage service styles and standards within different types of hospitality operations; the key features of menu items products and services, and basic food and beverage pairing in line with menu
- Understand how to ensure each stage of food and beverage service meets business/brand standard, including, for example, customer arrival, provision of information, promoting menu and other items, taking and processing orders, serving food and drink
You will also produce a portfolio of evidence demonstrating examples of your work throughout the apprenticeship.
Method of delivery
Hospitality Team Member apprentices attend College on day release and work for their employer for the rest of the time. If required Functional Skills are delivered as a separate block release.
How will I be assessed?
Continual assessment will take place throughout the duration of the apprenticeship. If required, the Functional Skills are assessed through on-line tests
The End-Point Assessment (EPA) will comprise of:
90-minute on-demand multi choice test
2-hour practical observation
Business project of 800 to 1000 words
40-minute professional discussion based on your portfolio of evidence
Additional costs
There are no specific College programme related costs, however you will be advised of any additional costs during your application and enrolment process.
Good course combinations
It is not possible to combine this course with other Vocational, T Level or A Level programmes.
Qualifications received
Hospitality Team Member Apprenticeship Level 2
Your next steps
On successful completion of the apprenticeship there could be a possibility of moving onto the Level 3 Team Member Apprenticeship or other Level 3 Apprenticeships in the relevant area, or into a more senior role within the establishment.
To find out more about how to become an apprentice or how to recruit an apprentice into your business, please contact York College Business Partnerships Team:
Tel: 01904 770368
Email: businesspartnerships@yorkcollege.ac.uk
"I chose this course because I’d like to become a hotel manager and like helping people to have a good time. The tutors are really supportive, and I really like the mix of work and college that an apprenticeship gives you. I’m currently working at the Mercure Hotel. In the future I’d like to go into hotel management."
