Your Tasks You are required to address all the key points listed in section 1-5 below, relevant to your job role (for example food and beverage, front office, housekeeping or as relevant. The purpose is to assess your ability to perform the basic tasks common for your job role...
Contemporary Hospitality Industry Study Guide Unit 1: Contemporary Hospitality Industry September/November 2013 Copyright @St-patricks.ac.uk Unit 1: Contemporary Hospitality Industry Unit code: L/601/1788 QCF level: 5 Credit value: 15 Aim This unit will enable learners to gain understanding of the nature and diversity of hospitality and its constituent industries, including...