UK
How you’d get it

How you’d get this certificate

  1. Zavmo teaches you. You learn the units one-to-one with an AI tutor, on your own work.
  2. You register with an approved centre. That is a college, training provider or employer Highfield Qualifications has approved to offer this qualification. Zavmo is not an approved centre, so you register with them, not with us.
  3. The centre assesses, and Highfield Qualifications awards. A qualified assessor at the centre judges your evidence, and the certificate comes from Highfield Qualifications.

More on studying for a qualification

01What it is

The Highfield Level 2 Certificate in Hospitality and Catering Principles (Food and Beverage Service) is for learners seeking to develop skills in the hospitality sector. It includes principles of cleaning drink dispense lines, dealing with payments, customer service, and the service of alcoholic and non-alcoholic drinks.

These are the units Highfield Qualifications registers against this qualification. It is a catalogue, not a syllabus. Which of them you take depends on the combination the qualification requires, and that is set by the awarding body rather than by us. Every unit here is regulated. Zavmo teaches towards them on your own work.

Zavmo is not an awarding body, is not an approved centre, and is not affiliated with Highfield Qualifications. It does the teaching and the mapping. Highfield Qualifications sets this qualification and awards it, and a qualified human assessor makes the assessment decision.

02The units

What each unit actually teaches you to do

Dealing with Payments Real unit · Highfield Qualifications
You'll gain the knowledge to set up and operate a payment point efficiently. The unit includes preparing the payment area, processing various payment types, maintaining organisation and cleanliness, and managing common issues that may arise during transactions.

What you'll be able to do

  • Set up a payment point in preparation for service
  • Operate a payment point efficiently and accurately
  • Know the potential problems that may occur at a payment point and how to address them
Effective Teamwork Real unit · Highfield Qualifications
You'll learn to organise their own work within a team, support team activities through communication and collabouration, and contribute to their own learning and development by reflecting on performance and seeking feedback.

What you'll be able to do

  • Describe how to organise their own work effectively within a team environment.
  • Explain how to support the work of a team through collaboration and communication.
  • Describe how to contribute to their own learning and development through reflection and feedback.
Giving Customers a Positive Impression Real unit · Highfield Qualifications
This unit focuses on establishing positive customer relationships and understanding organisational customer service standards and procedures. You'll develop communication skills to enhance customer experience and build rapport effectively.

What you'll be able to do

  • Establish positive relationships with customers to enhance their experience
  • Understand why organisations have standards and procedures for customer service
  • Communicate information clearly and effectively to customers
Preparation and Clearing of Service Areas Real unit · Highfield Qualifications
This unit equips learners with the skills to prepare and clear service areas and equipment for food and drink service. It covers maintaining customer areas to required standards, clearing service areas efficiently, and cleaning and storing glassware correctly.

What you'll be able to do

  • Prepare service areas and equipment effectively for food and drink service
  • Prepare customer areas to a suitable standard for food and drink service
  • Clear food and drink service areas efficiently after service
  • Clean and store glassware correctly, maintaining hygiene standards
Principles of Cleaning Drink Dispense Lines Real unit · Highfield Qualifications
This unit covers the correct procedures for cleaning drink dispense lines to maintain hygiene and quality standards. You'll understand the safe use of cleaning agents and equipment, ensuring compliance with cleanliness requirements.

What you'll be able to do

  • Know the correct procedures for cleaning drink dispense lines to meet the required standards
  • Safely handle and use cleaning agents when cleaning drink dispense lines
  • Safely operate equipment used in the cleaning of drink dispense lines
Principles of Customer Service in Hospitality Leisure Travel and Tourism Real unit · Highfield Qualifications
This unit provides learners with an understanding of customer service principles within hospitality, leisure, travel, and tourism. It highlights the impact of excellent service on organisational reputation and profitability, and the role of individuals in delivering quality service.

What you'll be able to do

  • Understand the importance to the organisation of providing excellent customer service in the hospitality, leisure, travel and tourism industries, and the impact on its reputation and profitability.
  • Understand the role of the individual in delivering customer service in the hospitality, leisure, travel and tourism industries, including communication skills and problem-solving.
  • Understand the importance of identifying and meeting customers’ needs and expectations in the hospitality, leisure, travel and tourism industries, and how to exceed them.
Principles of Food Safety for Catering Real unit · Highfield Qualifications
This unit covers the principles of food safety in catering, focusing on personal hygiene, hand washing techniques, and maintaining clean work areas. You'll understand how to prevent food contamination and ensure food products are stored and handled safely.

What you'll be able to do

  • Understand the importance of food handlers keeping themselves clean and hygienic.
  • Understand the importance of maintaining clean and hygienic work areas.
  • Understand the importance of keeping food products safe.
Principles of Maintaining Cellars and Kegs Real unit · Highfield Qualifications
You'll explore the maintenance of cellars to ensure optimal storage conditions, including temperature and humidity control. The unit also covers the preparation of kegs and gas cylinders for dispensing drinks safely and effectively.

What you'll be able to do

  • Maintain cellars to ensure optimal conditions for storing drinks
  • Prepare kegs and gas cylinders for use in dispensing drinks
Principles of Maintaining Customer Service Through Effective Handover Real unit · Highfield Qualifications
You'll understand the roles and responsibilities within a customer service team and the importance of effective teamwork and communication. The unit covers follow-up procedures, accurate documentation, and maintaining service continuity through handover.

What you'll be able to do

  • Know about the roles and responsibilities of individuals within a customer service team
  • Know about the importance of teamwork and communication in providing excellent customer service
  • Follow up on customer service actions to ensure customer satisfaction
  • Document customer service interactions and outcomes accurately
  • Maintain customer service through effective handover, providing clear and concise information to colleagues
  • Use handover procedures to ensure continuity of service and prevent customer dissatisfaction
Principles of Preparing and Clearing Areas for Table Service Real unit · Highfield Qualifications
This unit covers the preparation and clearing of service, customer, and dining areas for table service. You'll understand how to set up and prepare equipment, arrange customer areas, and maintain cleanliness to support efficient table service.

What you'll be able to do

  • Prepare service areas for table service
  • Prepare equipment for table service
  • Prepare customer areas for table service
  • Prepare dining areas for table service
  • Clear dining areas after table service
  • Clear service areas after table service
Principles of Preparing and Clearing Bar Areas Real unit · Highfield Qualifications
This unit covers the preparation and clearing of bar customer and service areas. You'll learn procedures to maintain a clean and welcoming environment, including cleaning and storing glassware and organising equipment and materials appropriately.

What you'll be able to do

  • Prepare customer areas in a bar, ensuring they are clean, tidy, and welcoming
  • Prepare service areas in a bar, ensuring they are organised and stocked with necessary supplies
  • Clear customer areas in a bar, removing empty glasses and other items promptly and efficiently
  • Clear service areas in a bar, disposing of waste and restocking supplies as needed
  • Clean glassware effectively, using appropriate cleaning products and techniques
  • Store glassware safely and hygienically, preventing damage and contamination
Principles of Preparing and Serving Cocktails Real unit · Highfield Qualifications
You'll develop knowledge of preparing service areas and equipment for cocktail service. The unit includes maintaining cleanliness and organisation, preparing ingredients and equipment, and accurately making and serving a range of cocktails following recipes.

What you'll be able to do

  • Prepare service areas for serving cocktails, ensuring they are clean, organised, and stocked with necessary ingredients and equipment
  • Prepare equipment for serving cocktails, ensuring it is clean, functional, and safe to use
  • Prepare a range of cocktails, following recipes accurately and using appropriate techniques
  • Serve cocktails to customers, presenting them attractively and following legal requirements regarding alcohol service
Principles of Preparing and Serving Dispensed and Instant Hot Drinks Real unit · Highfield Qualifications
You'll gain knowledge of preparing work areas and equipment for service, maintaining cleanliness and safety, and preparing and serving instant hot drinks. The unit emphasises adherence to standard recipes and customer preferences while managing potential hazards.

What you'll be able to do

  • Prepare the work area for service, ensuring it is clean, organised, and ready for the preparation of hot drinks.
  • Prepare equipment for service, ensuring it is clean, functional, and safe to use.
  • Prepare and serve a range of instant hot drinks according to standard recipes and customer preferences.
Principles of Preparing and Serving Hot Drinks Using Specialist Equipment Real unit · Highfield Qualifications
You'll study how to prepare work areas and specialist equipment for hot drinks service. The unit includes preparing and serving a variety of hot drinks to quality standards, ensuring cleanliness, organisation, and appropriate customer service.

What you'll be able to do

  • Prepare the work area for service, ensuring it is clean, organised, and stocked with necessary supplies
  • Prepare and check that specialist equipment is ready for use, following safety guidelines and manufacturer's instructions
  • Prepare a range of hot drinks using specialist equipment, adhering to recipes and quality standards
  • Serve hot drinks to customers, presenting them appropriately and following hygiene procedures
Principles of Preparing and Serving Wines Real unit · Highfield Qualifications
You'll study how to prepare service areas, equipment, and stock for wine service. The unit covers promoting and serving wines in compliance with relevant legislation, meeting customer preferences, and ensuring proper presentation and service techniques.

What you'll be able to do

  • Prepare service areas for wine service, ensuring they are clean, organised, and appropriately set up.
  • Prepare equipment for wine service, ensuring it is clean, functional, and ready for use.
  • Prepare and manage wine stock for service, ensuring correct storage and rotation.
  • Promote and serve wines in accordance with relevant legislation and to meet customer needs and preferences.
  • Present and serve wine in a manner that complies with relevant legislation and meets customer expectations.
Principles of Promoting Additional Services or Products to Customers Real unit · Highfield Qualifications
This unit explores the importance of promoting additional services or products to customers. You'll understand methods to promote offerings that benefit both the organisation and its customers, enhancing customer experience and business outcomes.

What you'll be able to do

  • Know the importance of promoting additional services or products that are available to customers within the organisation.
  • Promote additional services or products to customers in a way that benefits both the organisation and the customer.
Principles of Providing a Buffet and Carvery Service Real unit · Highfield Qualifications
You'll develop knowledge of preparing and maintaining buffet and carvery displays with a focus on food safety and presentation standards. The unit also covers procedures for replenishing food items, monitoring temperatures, and assisting customers during service.

What you'll be able to do

  • Prepare a buffet display, ensuring food safety and presentation standards are met.
  • Maintain a buffet display, including replenishing food items and monitoring temperature controls.
  • Prepare a carvery display, ensuring the meat is cooked and presented appropriately.
  • Maintain a carvery display, including carving techniques and temperature control.
  • Serve customers at a buffet display, providing assistance and information about the food items.
  • Assist customers at a carvery display, carving meat to their specifications and providing appropriate accompaniments.
Principles of Providing a Counter and Takeaway Service Real unit · Highfield Qualifications
You'll understand how to serve customers effectively at a counter in a takeaway setting. The unit covers greeting customers, taking orders, handling payments, managing queries and complaints, and maintaining cleanliness and organisation of service areas.

What you'll be able to do

  • Describe how to serve customers effectively at a counter in a takeaway service
  • Explain how to maintain the cleanliness and organisation of counter and service areas
Principles of Providing a Silver Service Real unit · Highfield Qualifications
You'll gain knowledge of the principles and techniques involved in silver service. The unit includes correct posture, movement, use of serving utensils, food presentation, and procedures for clearing finished courses efficiently and discreetly.

What you'll be able to do

  • Understand how to silver serve food, including the correct techniques and procedures.
  • Clear finished courses when providing a silver service, ensuring efficient and discreet removal of plates and cutlery.
Principles of Receiving, Storing and Issuing Drinks Stock Real unit · Highfield Qualifications
This unit equips learners with knowledge of receiving, storing, and issuing drinks stock. It includes procedures for checking deliveries, maintaining appropriate storage conditions, managing stock rotation, and ensuring accuracy and quality control.

What you'll be able to do

  • Receive drinks deliveries, checking for accuracy, quality, and damage, and completing necessary documentation.
  • Store drinks stock in appropriate conditions, ensuring correct temperature, security, and stock rotation.
  • Issue drinks stock, maintaining accurate records and preventing wastage.
Principles of Resolving Customer Service Problems Real unit · Highfield Qualifications
This unit provides learners with knowledge of common customer service problems in hospitality and methods to resolve them. It covers identifying issues, understanding causes and impacts, and applying appropriate communication and problem-solving skills.

What you'll be able to do

  • Know about different types of customer service problems that may arise in a hospitality setting
  • Know about the potential causes and impact of customer service problems on the organisation and the customer
  • Resolve customer service problems effectively, using appropriate communication and problem-solving skills
  • Escalate customer service problems when necessary, following organisational procedures
Safe, Hygienic and Secure Working Environments in Hospitality Real unit · Highfield Qualifications
This unit provides learners with an understanding of their responsibilities under the Health and Safety at Work Act. It emphasises the importance of maintaining safe and hygienic working environments and identifies common workplace hazards and safety measures in hospitality.

What you'll be able to do

  • Know their personal responsibilities under the Health and Safety at Work Act
  • Know why it is important to work in a safe and hygienic way
  • Know about hazards and safety in the workplace
Service of Alcoholic and Non-Alcoholic Drinks Real unit · Highfield Qualifications
This unit covers the procedures for accurately taking customer orders and serving both alcoholic and non-alcoholic drinks. You'll gain knowledge of relevant legislation governing the responsible service of alcohol and methods for handling complex or unusual drink requests.

What you'll be able to do

  • Accurately take customer orders for drinks
  • Serve alcoholic and non-alcoholic drinks according to establishment procedures
  • Know the relevant legislation that applies to the responsible serving of alcoholic drinks
Service of Food at Table Real unit · Highfield Qualifications
You'll gain knowledge of providing table service, including greeting customers professionally, taking accurate orders, and serving food using appropriate techniques. The unit also addresses handling dietary requirements, special requests, and customer complaints.

What you'll be able to do

  • Greet customers in a polite and professional manner upon arrival at a dining area.
  • Take customer orders accurately, including dietary requirements and special requests.
  • Serve customers in a dining area, following appropriate service techniques and etiquette.
  • Handle customer requests and complaints effectively and efficiently.
By email

Free, by email

Is this the right qualification for you?

One email to help you decide: the facts, what it teaches and where to start free. With a link back here. Nothing else follows unless you confirm your address.

Your employer, or 'self-employed'

Study the units online with a personal AI tutor, for £70 a month. Your first Future Fluency module is free.

03The standards

The national standards these units are built against

What the job actually needs, in the words employers and awarding bodies already use for the work itself.

  • Maintain health and safety in hospitality

    Standard

  • Provide a food and beverage service Legacy

    Standard
Still deciding?

One email to help you decide: the facts, what it teaches and where to start free. With a link back here. Nothing else follows unless you confirm your address.

04The credits

The credits, and who awards them

Level 2 credits are regulated, and they are awarded by Highfield Qualifications rather than by Zavmo. They don’t vanish when a subscription ends or a website closes. They travel to any employer, and Zavmo keeps the map of what you have covered and what is next.

What you would be collecting

Dealing with PaymentsEffective TeamworkGiving Customers a Positive ImpressionPreparation and Clearing of Service AreasPrinciples of Cleaning Drink Dispense LinesPrinciples of Customer Service in Hospitality Leisure Travel and TourismPrinciples of Food Safety for CateringPrinciples of Maintaining Cellars and Kegs

Each one is a real unit registered against this qualification.

How you’d practise it

You don’t watch this. You do it.

You are not assessed on remembering this. You are assessed on applying it, analysing it, evaluating it and producing something. So that is what the practice is: projects, role play and your own live cases, with a tutor in the room.

The Coach The Coach · your practice partner Illustration
The Coach You have to tell the team what “Effective Teamwork” means for them next month. Say it to me now, the way you would say it to them.
You The new process goes live on the 3rd and full training will be provided.
The Coach That is the announcement. Now try the one that starts with the bit they are going to hate, and we will see which you would rather receive.
The same lesson on the real thing: the conversation in the middle, the thinking ladder on the left, and the criteria each answer is evidencing on the right.
  • Lead it Apply

    “Effective Teamwork” is practised on the team you actually have. You talk through the call you are about to make, and Zavmo makes you say it the way you would say it to them.

How you would learn this

One to one, on the work you already do

A tutor sets the task against your own job and marks the reasoning, at your pace. There is no cohort to fall behind.

A lesson from Dealing with Payments, one of this qualification's own units.

Dealing with Payments Level 2

Applied to your own work

Learners will acquire the knowledge to set up and operate a payment point efficiently. The unit includes preparing the payment area, processing various payment types, maintaining organisation and cleanliness, and managing common issues that may arise during transactions.

How the thinking builds
  1. 1 Remember
  2. 2 Understand
  3. 3 Apply
  4. 4 Analyse
  5. 5 Evaluate
  6. 6 Create
An illustration of a Zavmo lesson, built from this role’s own route. The unit, its objective and every criterion above are the awarding body’s own words, not an example.

It is £70 a month, billed monthly. Your free first module is Future Fluency, and you can cancel any time. Teaching towards this qualification begins when you subscribe.

Your Plan Illustration

Built for Highfield Level 2 Certificate in Hospitality and Catering Principles (Food and Beverage Service) (RQF)

24 units in this credential, in the order it lists them, awarded by Highfield Qualifications.

  1. Dealing with Payments
  2. Effective Teamwork
  3. Giving Customers a Positive Impression
  4. Preparation and Clearing of Service Areas
  5. Principles of Cleaning Drink Dispense Lines
  6. Principles of Customer Service in Hospitality Leisure Travel and Tourism

and 18 more in the full unit list below.

These are the real units of this credential, in its own order. Nothing here is marked done, because this plan has not been started by anyone yet. Yours would fill in as you go.

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The title, level, credits, guided learning hours and unit learning outcomes on this page are taken from the Ofqual Register of Regulated Qualifications. Contains public sector information licensed under the Open Government Licence v3.0. Where this data comes from.