Portering and Concierge Duties

Overview

Framework:
RQF
Level:
Level 1
Unit No:
J/504/7632
Credits:
2
Guided learning hours:
20 hours

Assessment Guidance

Portfolio of Evidence

Unit Learning Outcomes

1

Know what portering and concierge duties in hospitality involve.

Assessment Criteria

  • 1.1
    Outline portering and concierge duties in hospitality.
  • 1.2
    Outline the knowledge, skills and resources required for portering and concierge duties.
  • 1.3
    Identify the equipment and resources required for portering and concierge duties.
  • 1.4
    Outline the hazards and risks to health and safety that may arise from portering and concierge duties.
2

Know the importance of high standards of personal presentation in dealing with customers as a porter or concierge.

Assessment Criteria

  • 2.1
    Describe standards of personal presentation that should be met.
  • 2.2
    Outline why high standards of personal presentation must be met.
  • 2.3
    Outline the consequences of failing to meet required standards of personal presentation in given situations.
3

Know the importance of following organisational policy and procedures as a porter or concierge.

Assessment Criteria

  • 3.1
    Give reasons for why it is important to follow organisational policies and procedures as a porter or concierge.
  • 3.2
    Outline health and safety procedures that may be in place in relation to portering or concierge duties.
  • 3.3
    Outline the consequences of not following policy and procedure in given portering or concierge situations.