Diploma in Food and Beverage Operations

Purpose

School of Tourism and Hospitality has a clear mandate to train Food and Beverage Operators within a financially sustainable environment and their learner-staffed restaurants are managed in such a way as to cover their costs. Their focus is to provide excellence within the students' education and not to compromise quality.

On completion, the successful learner will demonstrate competence in using basic managerial skills within the Food and Beverage Operations.

The successful learner will demonstrate a sound foundation for the progression into managerial positions.

Rationale

The remarkable growth of the South African tourism industry over the past years drove the industry towards being structured into tourism and hospitality sectors and sub-sectors. Differences between these sectors have become evident at the operational level. The demand for differential operational competencies must be sufficiently covered by appropriate, relevant and responsive undergraduate and postgraduate qualifications.

Industry has grown in complexity and competitiveness over the years. This change in life cycle is verified by international peer-reviewed conference papers and journal papers in the field of tourism and hospitality, showing diversification in scope and depth. A competitive qualification in the domain of Food and Beverage Operations needs the curriculum to speak to the demand perspective, notably, through direct input from leaders operating within the three major food and beverage sub sectors, namely contract catering, private catering and corporate.

The School of Tourism and Hospitality requires diversification to meet the needs and demands of industry and the learner target market. This qualification is in line with requests received and the diverse need to cater for individuals who have a special interest in the Food and Beverage sub-sector found within the Hospitality Sector.

Prospective learners must be able to express themselves clearly and correctly both verbally and in written English.

They must have fundamental numerical skills, including at least Mathematical Literacy at NQF Level 4.

Evidence of some exposure to the food and beverage industry would be considered as an advantage but is not essential. This could be in the form of the school subjects of hotel keeping or consumer studies or part- or full-time work experience in the industry proved in testimony from industry practitioners.

Recognition of Prior Learning (RPL)

In terms of admission to the programme, prior learning is recognised as follows

Learners who have extensive and appropriate work experience in a specific field in the hospitality sector may apply for Recognition of Prior Learning for relevant modules in Food and Beverage Operations. Credits towards, or a complete module, may be awarded to the learner using RPL.

Learners who do not meet the criteria for admission may be granted access to the qualification through RPL.

Access to the Qualification

The qualification is open to any learner in possession of a

• National Senior Certificate (NSC) granting access to Diploma Studies.

Or

• A relevant Further Education and Training Certificate.

Or

• National Certificate (Vocational), at NQF Level 4 granting access to Diploma Studies.

This qualification consists of 31 compulsory modules of which 11 are at NQF Level 5, 16 at NQF Level 6 and 4 at NQF Level 7, totalling 376 Credits.

Modules at NQF Level 5 (120 Credits)

• Business Literacy 1, 8 Credits.
• Food and Beverage Financials 1, 16 Credits.
• Hospitality Health and Safety 1, 6 Credits.
• Management Skills 1, 16 Credits.
• Food and Beverage Operations, 16 Credits.
• Gastronomy 1 (Theory), 10 Credits.
• Gastronomy 1 (Practical), 10 Credits.
• Food and Beverage Service 1 (Theory), 10 Credits.
• Food and Beverage Service 1 (Practical), 10 Credits.
• First Aid, 2 Credits.
• End-User Computing B Semester Modules, 16 Credits.

Modules at NQF Level 6 (196 Credits)

• Gastronomy 2 (Theory), 10 Credits.
• Gastronomy 2 (Practical), 10 Credits.
• Food and Beverage Service 2 (Theory), 10 Credits.
• Food and Beverage Service 2 (Practical), 10 Credits.
• Business Literacy 2, 12 Credits.
• Food and Beverage Financials 2, 12 Credits.
• Food and Beverage Laws and Regulations 1, 12 Credits.
• Management Skills 2, 12 Credits.
• Food and Beverage Information Technology, 12 Credits.
• Food and Beverage Operations 2 (Theory), 12 Credits.
• Beverage Studies, 8 Credits.
• Gastronomy 3, 8 Credits.
• Food and Beverage Operations 3, 12 Credits.
• Food and Beverage Financials 3, 12 Credits.
• Food and Beverage Laws and Regulations 2, 12 Credits.
• Hospitality Operational Practice 2, 32 Credits.

Modules at NQF Level 7 (60 Credits)

• Global Tourism, 16 Credits.
• Food Service Marketing, 16 Credits.
• Service Leadership, 12 Credits.
• Food Service Economics, 16 Credits.

1. Apply the principles of occupational health, safety and security in Food and Beverage enterprises in order to maintain a healthy and safe environment for both clients and staff.
2. Employ good strategies to manage beverage operations.
3. Use various modes of accessing and communicating information, including industry specific information technology in order to promote the Food and Beverage industry in a changing business environment.
4. Apply financial principles to contribute to effective decision-making and sustainability of the Food and Beverage operation.
5. Demonstrate understanding of the operation of the food production unit.

Critical Cross-Field Outcomes

This qualification allows all the Critical Cross-Field Outcomes to be addressed.

Associated Assessment Criteria for Exit Level Outcome 1

• The term control point is defined and control points are identified in the food service system.
• Critical control points in all areas of the food service system are identified.
• Measures for protecting food at the various control points are described.
• Food safety responsibilities of food servers are explained.
• Common causes of food contamination, infections and toxicity are identified.
• Steps to be followed by managers when handling a food-borne illness complaint are outlined.
• Cleaning and maintenance of all areas in the food service system is applied to ensure good food hygiene.

Associated Assessment Criteria for Exit Level Outcome 2

• Appropriate actions on the challenges that food and beverage operations may be faced with are identified and taken.
• Basic beverage service is managed.
• Principles of the control process are applied.
• Food and beverage standards are understood and applied.
• Menu planning skills are applied.
• Effective stock control principles are applied.
• Revenue control and controlling labour costs are managed.
• Good practices of leadership, supervision, bar operations and bar marketing and sales are applied.
• History and nature of beer, spirits and typologies of wines is explained.

Associated Assessment Criteria for Exit Level Outcome 3

• Electronic communications are used to receive and send information for the purpose of advertising.
• Social media are used a communication strategy.
• An electronic process of receiving and storing stock and inventory controls is implemented.
• The principles related to the provision of food and beverage are managed and maintained in such a manner that meets the expectations of the target market.
• Eco-friendly practices and sustainability within the Food and Beverage Operation are applied and maintained.

Associated Assessment Criteria for Exit Level Outcome 4

• Payments from guests/patrons is collected and handled according to institutional requirements.
• Property management system for rooms and guest accommodation is controlled.
• Property management system for food and beverage applications is managed.

Associated Assessment Criteria for Exit Level Outcome 5

• Strategic service vision and service pledge for a hospitality organisation is developed.
• Operations and management requirements of the restaurant industry are explained.
• The dynamic nature of the hospitality industry and the various categories are discussed.
• Ethics of the hospitality industry are defined.
• The importance of tourists within the travel and tourism industry is explained.

Integrated Assessment

A minimum of 6 assessments per year module are conducted. These assessments are of varying nature, depending on the module and the outcomes of the module. The assessments for theoretical modules will be in the form of assignments and written tests or examinations. Practical modules will be assessed through practical assessments, work plans and portfolios of evidence. The weighting of the different assessments toward the calculation of the final mark is clearly indicated in the study guide.

Formative and summative assessment

Formative assessment opportunities are not formally recorded and take the form of class tests, question and answer sessions and monitoring of practical work.

Summative assessment leads to the final judgmental mark in accordance to the institution's Assessment Policy. The assessments for theoretical modules will be in the form of assignments and written tests or examinations. Practical modules will be assessed through practical assessments, work plans and portfolios of evidence.

Assessment of experiential learning

The semesters of Experiential Learning are controlled by a staff member from the School. The Lecturer has contact with the Industry Person on a regular basis to check on the learners' conduct and attitudes while at the placement. The same minimum criterion as per contact modules applies. Experiential learning, being a final year module, is externally moderated. The assessment will consist of monthly reports, employer evaluation and a final project.

Feedback to learners on assessment tasks

Learners receive written and/or oral feedback on all assessments from the assessor. The date, time and place of feedback are communicated to learners as part of the assessment plan.