Bachelor of Business Administration in Hospitality Operations Management

Purpose

The purpose of this qualification is to provide learners with the opportunity to acquire knowledge and competence required to perform a variety of management functions across the different departments of the hospitality environment. The ability to successfully manage the operations in a hospitality business requires knowledge of hospitality functions and operations and the managerial aspects associated with a hospitality business. Operational areas include: food service, accommodation, housekeeping, events, facilities and finance. Learning in the operational areas are supported by modules focussing on business management, human resource management, project management, marketing and guest relations, in order to develop graduates with the competence to manage operations in the hospitality industry.

Progression of learning is effectively achieved in the qualification through the logical development of skills, knowledge and competence, by providing foundational modules in the first year to provide the correct context and background, from where an increasingly more applied approach is followed in second and third year. Projects and assignments aim to combine and overlap the different learning areas of the programme as a whole where possible and appropriate, and the focus of simulations, case studies and experiential learning is on the management of the operational areas in second and third year.

Rationale

The Hospitality industry is dynamic and must continually evolve to contribute competitively to new venture creation and employment opportunities. This industry makes significant contributions to both the South African national economy and the global economy.

This qualification will provide an opportunity for new entrants and those already employed in the industry to achieve a formal qualification in the field of hospitality operations management. The programme, through the provision of applied theory and work-integrated learning, will develop the competencies that will provide learners with a competitive advantage in the employment market. The programme will expose students to the management, operations and business functions of hospitality business and provides a foundation for graduates to enter the employment sector with appropriate skills and competence, and strategic problem-solving and decision-making abilities. Qualifying learners will acquire the competencies required to fulfil a variety of management roles in hospitality sectors. In this way, the programme will contribute to the socio-economic growth and help reduce the skills shortage of managers in the industry.

The learning outcomes, course content and qualification structure compare favourably with similar offerings in a national and international context providing for mobility and career progression. Qualifying learners from this qualification will also be prepared to enter into further related qualification at National Qualifications Framework (NQF) Level 8.

Career opportunities for qualifying learners in the hospitality industry as/in

• Restaurant manager.
• Food and Beverage.
• Hospitality Marketing.
• Human Resources.
• Training Officer.
• Guest Relations Manager.
• Front Office Manager.
• Executive Housekeeper.
• Hotel Manager.

Recognition of Prior Learning (RPL)

Learners may achieve this qualification in part through Recognition of Prior Learning (RPL). As such, the institution will recognise skills, knowledge and experience achieved through formal, informal and non-formal learning in accordance with its RPL policy. Prospective learners who do not meet entry requirements may also apply for RPL to gain entry into the qualification.

Entry Requirements

The minimum entry requirement for this qualification is

• Senior Certificate (SC) National Qualifications Framework (NQF) Level 4 with admission to Bachelor Degree studies.

Or

• National Senior Certificate (NSC) NQF Level 4 granting access to Bachelor Degree studies.

Or

• Higher Certificate NQF Level 5, 120 Credits.

This qualification consists of the following compulsory modules at Levels 5, 6 and 7, totalling 364 Credits.

Compulsory Modules, Level 5: 100 Credits.

• Accounting Principles, 12 Credits.
• Business Communication, 10 Credits.
• End User Computing, 10 Credits.
• Hospitality Management 1, 12 Credits.
• Hospitality Marketing 1, 10 Credits.
• Hospitality Operations 1A, 14 Credits.
• Hospitality Operations 1B, 14 Credits.
• Work Integrated Learning (WIL) Year 1, 18 Credits.

Compulsory Modules, Level 6: 136 Credits.

• Financial Management Principles 1, 16 Credits.
• Hospitality Corporate Governance principles, 12 Credits.
• Hospitality Management 2A, 14 Credits.
• Hospitality Management 2B, 16 Credits.
• Hospitality Marketing 2, 10 Credits.
• Hospitality Operations 2A, 12 Credits.
• Hospitality Operations 2B, 12 Credits.
• Human Resource Management 1, 12 Credits.
• Management Information Systems, 12 Credits.
• Statistics for Business, 12 Credits.
• WIL Year 2, 8 Credits.

Compulsory Modules, Level 7:138 Credits

• Financial Management Principles 2, 12 Credits.
• Hospitality Management 3, 16 Credits.
• Hospitality Marketing 3, 16 Credits.
• Hospitality Operations 3A, 16 Credits.
• Hospitality Operations 3B, 16 Credits.
• Human Resource Management 2, 12 Credits.
• Project Management, 12 Credits.
• Research Methodology, 10 Credits.
• Research Project, 20 Credits.
• WIL Year 3, 8 Credits.

1. Demonstrate integrated knowledge of the hospitality industry and its services, operations and practices.
2. Demonstrate the ability to apply management principles and practices to plan and manage operations effectively in a hospitality business.
3. Demonstrate the ability to apply strategic management principles to support growth and sustainability in a hospitality business.
4. Demonstrate the ability to apply project management principles to achieve objectives within a hospitality operational environment.
5. Demonstrate an understanding of research principles and conduct basic research.

Associated Assessment Criteria for Exit Level Outcome 1

• Demonstrate competence in the production and serving of food and beverage to guests.
• Demonstrate knowledge in the safe handling and storage of food and beverage.
• Apply the principles and practices of hygiene and safety of food and beverage preparation and serving.
• Plan, execute and manage events and functions in a hospitality business.
• Identify and meet guests' needs and requirements to their satisfaction.
• Calculate minimum and maximum stock levels of food and beverage consumables based on historical consumption and planned events and bookings.
• Apply good practices and principles of procurement and procurement processes.
• Demonstrate knowledge in measuring guest satisfaction, using customer relationship management systems (CRM) and surveys.
• Use industry standard accommodation booking and other hospitality related software systems.
• Observe and apply the principles of good house-keeping and regulations regarding occupational health and safety.
• Demonstrate applied knowledge of logistics and supply chain operations in acquiring and dispatching food, beverage and materials.

Associated Assessment Criteria for Exit Level Outcome 2

• Operate and manage the Front Office of a hospitality business.
• Develop and apply housekeeping operational techniques and approaches for a hospitality business.
• Demonstrate understanding of relevant labour and employment acts and regulations, and its impact on staff management practices.
• Recruit, select, appoint and train staff effectively and appropriately.
• Perform staff planning and compensation budgeting effectively.
• Observe and implement applicable law and regulations pertaining to the hospitality industry.
• Demonstrate knowledge of the application of management principles and practices in the hospitality business.
• Use a variety of formats and relevant technology to produce and communicate information in various contexts.
• Apply fundamental concepts and analytical techniques essential to hospitality management accounting.

Associated Assessment Criteria for Exit Level Outcome 3

• Contribute to effective decision-making and the execution of operations to ensure sustained growth of the organization, industry and communities.
• Demonstrate innovative techniques and approaches to implement sustainability in various aspects of a hospitality business.
• Demonstrate and contextualised knowledge of economic factors that impact on the business.
• Demonstrate knowledge and approaches to leadership practices and principles.
• Contextualise the scope of leadership roles in hospitality business strategy.
• Employ strategy that will positively impact on the internal control and profitability of the hospitality organisation.
• Demonstrate fundamental insight into the adoption of techniques that can increase revenue in both small and large hospitality operations.
• Identify and evaluate appropriate business management strategy, facilities management principles, hospitality law and strategic problem solving relevant to given case studies.
• Determine and establish risk management practices in order to limit risk exposure.
• Identify and compare cost control processes in order to maintain and improve revenue and improve profitability.
• Contribute to marketing strategy and the implementation thereof using sound and relevant marketing principles and practices.
• Identify the value, scope and role of management information systems to support business practices and decision-making and operational processes in hospitality.

Associated Assessment Criteria for Exit Level Outcome 4

• Consider and apply understanding of the knowledge areas within the project management discipline.
• Select and apply relevant appropriate project management tools that to achieve business objectives.
• Contextualise the role and scope of change management in the discipline of project management.
• Demonstrate the ability to develop and implement project plans in a hospitality environment.

Associated Assessment Criteria for Exit Level Outcome 5

• Demonstrate a good understanding of the key concepts and principles of research.
• Conduct a literature study using the principles of academic research.
• Produce a research proposal in an academically appropriate manner.

Integrated Assessment

Assessment is integrated and learners complete a series of assessments throughout the year. Formative Assessments are marked and feedback given to learners to direct and support learning, achievement of outcomes, and prepare students for examinations.

Formative Assessments may include, projects, case studies, essays, simulations, experiments, assignments, online activities interactions, and presentations. The examination serves as the summative assessment which evaluates the achievement of outcomes of the larger body of knowledge in the programme, under normal exam conditions.

Summative Assessments may include final examinations, portfolios of evidence and research reports. The completion of Work-Integrated Learning is an integral part of the learning programme and as such contributes to the assessment of learning outcomes contained in the qualification.