Diploma in Food and Beverage Operations Management

Purpose

The aim of this qualification is to provide an opportunity for new entrants and those already employed in the industry to achieve a formal qualification in the field of food and beverage management. This qualification will contribute to the availability of suitably qualified and experienced individuals who are able to make a significant contribution to the standard of service provided in food and beverage establishments.

Qualifying learners, will through a combination of academic and work-integrated learning, acquire the necessary competencies required to fulfill roles in lower- or middle-management positions within the hospitality industry. Ongoing emphasis on professionalism, leadership and strong management discipline will provide learners with the necessary foundation for future career advancement.

The intended learning outcomes, course materials and structure compares favorably with similar offerings in a national and international context providing for mobility and career progression.

The qualifying learner will be able to

• Demonstrate a detailed knowledge and understanding of the hospitality industry and its contribution to the national and global economy.
• Plan, implement and evaluate the operational, administrative and technological aspects relating to the provision of food and beverage in the context of commercial food service operations in the hospitality industry.
• Plan and implement procurement processes in commercial food service operations in the hospitality industry.
• Develop and maintain food safety practices and processes in commercial food service operations in the hospitality industry.
• Evaluate systems and processes employed in the management and upkeep of the physical plant.
• Apply human resource management strategies aimed at meeting the needs of the hospitality business.
• Evaluate financial statements, processes and controls aimed at improving the overall performance of the hospitality business.
• Function effectively and ethically as a responsible business manager who contributes to the economic welfare of the hospitality business and the economy.

Rationale

South Africa has earmarked Tourism as a key sector with excellent potential for growth. The Hospitality Industry is one of the major sub-sections of the Tourism Industry making a significant contribution to the national and global economy.

The provision of high quality food and beverage services plays an important role in the success of the Hospitality industry. As such, the industry requires competent managerial staff who possess the skills and knowledge required for successful food and beverage management.

Recognition of Prior Learning

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.

Entry Requirements

Learners should be in possession of either of the following to register for this qualification

• National Senior Certificate granting access to Diploma Studies.

Or

• National Certificate (Vocational) at NQF Level 4.

Or

• Senior Certificate without endorsement.

Or

• Higher Certificate

Or

• Advanced Certificate.

The qualification consists of 15 compulsory modules with a total of 360 Credits at the following NQF Levels

NQF Level 5, 120 Credits

• An Introduction to the Hospitality Industry, 20 Credits.
• Managing Procurement in the Hospitality Industry, 20 Credits.
• Hospitality Management I, 15 Credits.
• Food Safety Management, 15 Credits.
• Work-Integrated Learning I, 50 Credits.

NQF Level 6, 205 Credits

• Food and Beverage Management I, 15 Credits.
• Food and Beverage Management II, 15 Credits.
• Financial Management I, 20 Credits.
• Food and Beverage Management III, 20 Credits.
• Work-Integrated Learning II, 50 Credits.
• Hospitality Facilities Management, 20 Credits.
• Hospitality Management II, 15 Credits.
• Work-Integrated Learning III, 50 Credits.

NQF Level 7, 35 Credits

• Training and Development for the Hospitality Industry, 15 Credits.
• Financial Management II, 20 Credits.

Qualifying learners will be able to

1. Demonstrate a detailed knowledge and understanding of the hospitality industry and its contribution to the national and global economy.
2. Plan, implement and evaluate the operational, administrative and technological aspects relating to the provision of food and beverage in the context of commercial food service operations in the hospitality industry.
3. Plan and implement procurement processes in commercial food service operations in the hospitality industry.
4. Develop and maintain food safety practices and processes in commercial food service operations in the hospitality industry.
5. Evaluate systems and processes employed in the management and upkeep of the physical plant.
6. Apply human resource management strategies aimed at meeting the needs of the hospitality business.
7. Evaluate financial statements, processes and controls aimed at improving the overall performance of the hospitality business.
8. Function effectively and ethically as a responsible business manager who contributes to the economic welfare of the hospitality business and the economy.

Associated Assessment Criteria for Exit Level Outcome 1

• The role and structure of the lodging and food service industries, and its contribution to the national and global economy is outlined.
• The different ways in which the hospitality business can be owned, operated, organised and classified are evaluated.
• The relationship between industry role-players and stakeholders in the provision of the hospitality product is explained.

Associated Assessment Criteria for Exit Level Outcome 2

• The various uses and functions of appropriate technologies are analysed, in the food and beverage environment.
• The characteristics, production and service techniques of food and beverage in a variety of food service contexts are outlined.
• Menus are designed with due consideration to the nutritional and financial aspects required in the planning stage.
• The major job-related tasks and activities associated with the production and service of food and beverage are performed.

Associated Assessment Criteria for Exit Level Outcome 3

• Suitable sources of supply are evaluated and selected.
• Ways to maintain supplier relationships are developed.
• Negotiations and agreements are implemented with suppliers, aimed at ensuring a sufficient and appropriate supply of commodities, goods and services.
• The characteristics of a variety of commodities, goods and services in procuring for a food service operation are outlined.

Associated Assessment Criteria for Exit Level Outcome 4

• Appropriate tools and processes to mitigate food safety risks are developed.
• A food safety risk management programme for a commercial food service operation is implemented.
• The effectiveness of food safety risk management programmes is evaluated.

Associated Assessment Criteria for Exit Level Outcome 5

• The importance of hospitality facilities design, equipment and inventories, maintenance, operations, purchasing, receiving and storage is explained.
• Safety and security practices is developed and assessed.
• Current trends and advancements, including best practices for environmental sustainability and equity are evaluated.

Associated Assessment Criteria for Exit Level Outcome 6

• Training and development as an investment based on effective cost analyses and evaluations is analysed and understood.
• Training needs across all organisational levels are assessed and evaluated using effective tools.
• A variety of training interventions is applied to effectively train staff on all organisational levels using appropriate methodologies.
• Training plans based on the principles of adult learning and appropriate instructional design models are developed.
• Continuous professional development of supervisors, managers, and executive managers in keeping with industry trends and best-practices is planned.

Associated Assessment Criteria for Exit Level Outcome 7

• The importance of sound financial management in a hospitality industry context is explained.
• The theory and practical fundamentals of accounting to demonstrate understanding is outlined.
• Business systems including cash handling, budgeting, cost control mechanisms, pricing of products and inventory control are planned, controlled, managed and evaluated.
• Financial statements with a view to attaining business goals are analysed and interpreted.

Associated Assessment Criteria for Exit Level Outcome 8

• Information using a variety of formats and technologies is produced and communicated appropriate for the hospitality industry.
• Producing and communicating professional characteristics and behaviour during practicals are demonstrated.
• The various management disciplines, as well as issues and challenges that affect both the national and international hospitality industry, including organisational change, managing a diverse work-force, the global economy and industry trends are explained.
• The importance of organisational processes, in collaboration with the organisational team, for improved efficiency and the attainment of business goals is explained.
• The importance of ethical issues and legislative framework in making business decisions are outlined.

Integrated Assessment

The Exit Level Outcomes are assessed in an integrated manner.

Continuous formative assessments include assignments, research reports, forum discussions and tests.

Summative assessments 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.