Health And Social Care Level3

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Unit 20: Unit code: QCF Level 3: Credit value: Human Resources in Hospitality R/601/0495 BTEC National 10 Guided learning hours: 60 Aim and purpose The aim of this unit is to enable learners to gain knowledge and understanding of current issues, responsibilities, policies, procedures and legislation applicable to human resource in hospitality businesses. Unit introduction The hospitality industry is frequently referred to as a ‘people business’. The customer expects to be served by people who are bright and confident with good personal skills. The employer wants people who can quickly acquire the skills and knowledge to do the job. Matching these needs is the role of human resources. Supervisors in the industry require human resources knowledge and skills and the confidence to apply them to the area in which they are working. One of the most challenging aspects of…show more content…
Edexcel BTEC Level 3 Nationals specification in Hospitality – Issue 1 – February 2010 © Edexcel Limited 2010 9 Functional Skills – Level 2 Skill ICT – Use ICT systems Select, interact with and use ICT systems independently for a complex task to meet a variety of needs Use ICT to effectively plan work and evaluate the effectiveness of the ICT system they have used Manage information storage to enable efficient retrieval Follow and understand the need for safety and security practices Troubleshoot When learners are … ICT – Find and select information Select and use a variety of sources of researching businesses’ human resources procedures information independently for a complex task Access, search for, select and use ICTbased information and evaluate its fitness for purpose researching relevant legislation ICT – Develop, present and communicate information Enter, develop and format information independently to suit its meaning and purpose including: ● text and tables images numbers records ● ●
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