Advanced Diploma in Tourism and Hospitality Management

Purpose

The purpose of the Advanced Diploma in Tourism and Hospitality Management is to provide graduates with an academic learning opportunity to develop academic knowledge and the skills to operate and manage within an inter-disciplinary tourism and hospitality environment while demonstrating independent cognitive and applied research skills. Qualifying learners will be prepared to enter the industry at a middle management level and to utilise and apply critical thinking skills and problem-solving techniques.

Learners should be able to demonstrate and understand current thinking, practice, theory and method in the fields of Strategic Tourism and Hospitality Management Studies, Contemporary Tourism and Hospitality Marketing, Interest in Tourism and Hospitality, and Introduction to Research Methodology. A choice of one elective per semester for hospitality learners, which broadens the scope for specific application of Revenue Management in Hospitality, Sociology of Food and Beverage/Hospitality Logistics and Supply Chain Management, and for Tourism learners, Tourism Development A and Tourism Development B.

The qualification has been designed to meet the growing managerial needs of the Southern African hospitality marketplace. Learners will get the opportunity to develop practical and operational expertise in the industry, the qualification will provide learners with a general formative, comprehensive education in aspects of business management, revenue management in hospitality, contemporary marketing, and human resources management, nutrition, sociology of food and beverage, and hospitality logistics and supply chain management with reference to the tourism and hospitality industry.

The qualification will prepare learners for postgraduate study through the deepening of their knowledge and understanding of the discipline, theories, methodologies and practices. It further provides learners with advanced theoretical knowledge for continued development through systematic understanding of current thinking, practice, theory and method in the fields of management studies.

Rationale

The Hospitality and Tourism Industry has been earmarked as one of the main drivers of the future economy of Southern Africa, which has become a world-class tourism destination. The hospitality and associated industries have experienced exceptional growth. Thus, there is great demand for appropriately trained managers in the Hospitality and Tourism Industry. The qualification meets the specific needs of the tourism and hospitality services sector, which provides food, beverages and accommodation to a paying guest. The hotel/accommodation, catering, restaurant, hospitality and lodge industries, and events management industries are part of this sector.

Consultations were held to determine the changing needs of these sectors by means of a Tourism and Hospitality Industry advisory board, lecturer experiences and knowledge of the working environment and of the literature reporting changes in the educational requirements of graduates. The qualification will facilitate the development of operations within an inter-disciplinary tourism and hospitality environment.

Tourism and hospitality are the fastest-growing industries in the world, and increasingly important to the African and global economy. The industry is a fast-changing, dynamic industry that operates in the Volatile, Uncertain, Complex, and Ambiguous (VUCA) world. Various job opportunities are available in the sector namely: Travel agent, Tour operator, Marketing manager, Event planner, various hospitality operational divisions, restaurant managers, chefs, food and beverage operators and great possibilities of entrepreneurial initiatives dealing with local and foreign nationals from different social and cultural backgrounds while helping to enjoy their visit. New positions are created, as the industry is expanding and adapting to new ways of service, product and technological development.

A good understanding of the tourism and hospitality business environment drives business success. The qualification aims to develop competencies to analyse, interpret and question tourism and hospitality management issues within an African and global context as well as the Sustainable Development Goals (SDGs). The qualification provides learners with the opportunity and capacity for continued learning in the fields of Tourism and Hospitality Management at a higher NQF level.

Successful completion of this qualification will allow learners to apply for careers such as Food and Beverage Manager, Accommodation Manager or a position in any of the departments within a tourism and hospitality business.

The range of typical learners who graduate from this qualification will satisfy the growing need for tourism and hospitality operational managers and professionals with an added interest in research, with a practical grounding. This is fast becoming the established trend internationally. Learners who complete the qualification can successfully pursue a career in management within sustainable operations in the tourism and hospitality industry.

Recognition of Prior Learning (RPL)

The Faculty of Management accepts Recognition of Prior Learning (RPL) as an integral part of education and academic practice. It is acknowledged that all learning has value, and the Faculty of Management will endeavour to assess prior learning and award credit where relevant.

The Faculty of Management manages RPL according to the institution's RPL policy, which will be applied as follows for purposes of this qualification, as set out in the Faculty of Management policy:

� Through RPL, a learner may gain access, advanced placement, or recognition of status, on condition that he/she continue his/her studies at the institution.

� Recognition takes place in terms of requirements and procedures applied by the Faculty of Management.

� RPL in the case of a learner not complying with the formal entry requirements.

� Is based on other forms of formal, informal and non-formal learning and experience.

� Is considered only where prior learning corresponds to the required National Qualifications Framework (NQF) Level.

� Takes place where prior learning in terms of applied competencies is relevant to the content and outcomes of the qualification.

� Is considered in terms of an assessment procedure that includes a motivated recommendation by an assessment panel to the Dean's Committee of the Faculty of Management.

� Is finally decided upon by the Faculty of Management Dean's Committee.

The purpose of the institution's RPL, which directs the Faculty's RPL procedure, is to recognise prior learning to provide access to qualifications, grant advanced placement in qualifications and grant credits for modules on the principles and processes that serve as a basis for departmental RPL practices.

Entry Requirements

The minimum entry requirement for this qualification is

• Diploma in Food and Beverage Operations, NQF Level 6.

Or

• National Diploma in Hospitality Management, NQF Level 6.

Or

• Diploma in Tourism, NQF Level 6.

Or

• Diploma in Tourism Management, NQF Level 6.

This qualification consists of the following compulsory and elective modules at National Qualifications Framework (NQF) Level 7, totalling 124 Credits.

Compulsory Modules at Level 7,108 Credits

• Management IV, 20 Credits.
• Contemporary Hospitality Marketing, 16 Credits.
• Human Resources Management, 16 Credits.
• Research Methodology, 20 Credits.
• Tourism Development, 16 Credits
• Revenue Management in Hospitality, 20 Credits

Elective Modules at Level 7, 16 Credits (Choose one)

• Hospitality Logistics and Supply Chain Management, 16 Credits.

Or

• Sociology of Food and Beverage, 16 Credits.

1. Strategically plan, manage and maintain various operational practices, structures and facilities in the Tourism and Hospitality Industry.
2. Manage the practical aspects of tourism and hospitality facilities, including operations and supply chain management, food and beverage service management, nutrition, front office, housekeeping and accommodation, events management and legislation that deals with issues like health and safety requirements, licensing, smoke-free environments and gaming (gambling).
3. Formulate, appraise, and independently perform functions associated with sustainable management and develop and apply appropriate advanced marketing strategies and fundamental techniques to the tourism and hospitality industry.
4. Implement revenue management principles as a sustainable business practice.
5. Manage resources and processes contributing to process improvement through assessment and evaluation of the tourism and hospitality industry.
6. Develop a research proposal by identifying a topic related to the field of tourism and hospitality and addressing issues, and proposing solutions to the issues by identifying appropriate research methodologies.

Associated Assessment Criteria for Exit Level Outcome 1

• Correctly identify and apply the terms and concepts associated with the general and strategic management of situations in the hospitality establishment.
• Prepare a plan for optimal and sustainable operations in which various management techniques are selected and applied to the respective tourism and hospitality operations.
• Maintain the operational practices and the various structures in the Tourism and Hospitality Industry is evident through identification, explanation and allocation of tasks and responsibilities of the various staff members in the organisation.

Associated Assessment Criteria for Exit Level Outcome 2

• Accurately define and discuss operations, procedures, principles and supply chain management of the various areas in the tourism and hospitality facility are accurately identified and discussed.
• Explain the management of the food and beverage service.
• Correctly explain the procedures and practices of the front office, including employee-guest relations.
• Demonstrate housekeeping and accommodation management and procedures.
• Accurately describe all the requirements of managing, organising and staging events.
• Outline and give details of all legislation, but in particular that related to nutrition, health and safety requirements, and any necessary licences.

Associated Assessment Criteria for Exit Level Outcome 3

• Describe the functions associated with sustainable tourism and hospitality management.
• Appraise applicable functions to improve sustainable management.
• Demonstrate critical and analytical thinking relating to sustainable management in the Tourism and Hospitality Industry.
• Demonstrate innovative marketing skills and knowledge in a tourism and hospitality organisation.

Associated Assessment Criteria for Exit Level Outcome 4

• Describe sustainable revenue sources correctly.
• Apply revenue management principles to ensure a sustainable business practice.
• Demonstrate critical, analytical and innovative knowledge and skills regarding rooms division and revenue management.
• Identify and describe, by means of a case study, the relevant principles of revenue management.
• Explain the importance of room availability forecasts and identify data, ratios and formulas used by Front Office managers.

Associated Assessment Criteria for Exit Level Outcome 5

• Identify relevant human resources and processes to improve the tourism and hospitality industry.
• Manage identified resources and processes adequately.
• Demonstrate critical thinking and leadership skills in a tourism and hospitality organisation regarding assessments and evaluations.

Associated Assessment Criteria for Exit Level Outcome 6

• Correctly apply relevant criteria to identify a suitable research topic.
• Demonstrate critical, analytical and innovative knowledge relating to research and research methodologies in the Tourism and Hospitality Industry.
• Make appropriate recommendations relating to the research problem.

Integrated Assessment

Assessment takes place in accordance with the institution's Assessment Policy. The qualification implements three summative assessments during a module, and one final summative assessment at the end of the module as a means of learning evaluation. The lecturer for each of the above-mentioned modules determines the assessment method to be used in each instance.

Specific assessment regulations are determined by the Faculty Board, which approves the qualification's Associated Assessment Criteria, rules and regulations, which are communicated to learners in all learning guides. The development and implementation of assessment methods is based on the institution's principles of assessment. A variety of 'fit for purpose' methods of assessment are used by the assessor/s within a module to assess the learners as defined by the learning outcomes.

Assessments include the following outcomes-based activities

• Observation of real or simulated tasks, e.g. practical exercises/demonstrations, role-plays, presentations.
• Evaluation of a product after a task has been completed, e.g. projects, assignments, case studies, portfolios, artefacts, logbooks, reflective journals.
• Questions, oral or written, used either separately or in combination, e.g. tests, examinations, including short or long questions, essays, multiple choice questions, etc.

All assessment activities are accompanied by a memorandum/assessment marking guide. The number and range of assessment methods used are included in the Learning Guides. Every assessment opportunity carries a predetermined weight that takes the integration of the Exit Level Outcomes into account.

Continuous formative assessments and summative assessments are employed to ensure that learners get feedback on their progress towards the achievement of the learning outcomes.

The range of formative assessment strategies includes class assignments, advanced research projects, oral and multi-media class presentations, participation in and prep essays and seminar presentations. Self-assessment activities are included in the learning guides and online. In addition, learners will assess one another`s research work and evaluate case studies which reflect on the dynamics of tourism and hospitality. A proposal for the study, discussions with supervisor/s on the progress of the research and the presentation of the research findings will also be assessed.

Summative assessment practices include the achievement of the exit-level outcomes by means of written assignments, as well as end-of-semester final examinations.

University policy for semester modules is a minimum of four (4) assessments, of which 3 assessments are used to determine entry into the summative assessment. Final exams are conducted as a summative assessment.

The types of assessment will range from theory assessments, case studies, industry industry-related problem-solving tasks

The number and type of types of tests/assignments/projects/case studies will be addressed per module and by the lecturers concerned as formative assessments.

The competences expected of the learners who successfully complete the programme are made clear during and through the teaching and learning methods for modules to enrich the variety of learning experience in the classroom (i.e. group discussions, debates, class exercises, PowerPoint presentations), the mode of delivery (face to face) and learning guides. A critical competency expectation is to ensure that the learners understand more advanced aspects of hospitality, which are applicable to all fields related to the development and management of businesses with a hospitality focus.