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Restaurant and Functions Service

National Certificate in Hospitality with strands in Restaurant Service, and Functions Service - (Level 3)

This qualification is for people who are starting work or working in the restaurant sector, either in a seated restaurant or one that provides a buffet service, or in the functions sector. This sector of the industry covers establishments that provide alcoholic beverages as well as food. The knowledge and skills required by this sector are not usually shared by the cafe and bars and clubs sectors.

The compulsory section of the qualification covers the knowledge and skills related to food safety, maintaining personal presentation and greeting customers and dealing with customer complaints.

The Restaurant Service strand covers the knowledge and skills related to both restaurant and buffet service. Candidates are required to choose the standard that suits their establishment from elective one. Elective two enables candidates to select the sales and
service standard that fits with their role.

The Functions Service strand covers the knowledge and skills related to providing a buffet and functions service.

The balance section enables candidates to select standards from the Food and Beverage Service, Food Safety, Hospitality – Generic and Hospitality – Specific Skills domains that suit their job roles and type of establishment.

This qualification can lead on from:

  • National Certificate in Hospitality (Entry Skills) [Ref: 1257]
  • National Certificate in Service Sector (Level 3) with strands in Beauty Services; Hospitality; Recreation, Sport, and Fitness; Retail and Tourism
    [Ref: 1513] 

This qualification can lead onto:

  • National Certificate in Hospitality (Restaurant Service) (Level 4) [Ref: 1557], or
  • National Certificate in Hospitality (Operations Supervision) (Level 4) with strands in Food and Beverage Service; Gaming; Accommodation; and Front
    Office [Ref: 0882]

How long should it take?

It is reasonable to expect people to complete the programme within 7 months.

Contact our Training Advisors for more information