Diploma in Food Service Management

Purpose

The intended purpose of this qualification is to give the successful learner a professional, vocational and sound understanding of the general theoretical principles and their applications in the field of Food Service Management. The qualification will be treated according to the policies and procedures of the institution regarding assessment, moderation (including external moderation), monitoring of learners progress in the qualification, provision for learners' disputes regarding assessment results and Recognition of Prior Learning (RPL).

Rationale

This qualification relates to the competence demonstrated by assistant managers within the Hospitality Industry. Learners who achieved this qualification will demonstrate competence in using basic managerial skills. The successful learner will demonstrate a sound foundation of the progressing into managerial positions. Persons achieving this qualification will demonstrate competence in using basic managerial skills. The successful learner will demonstrate a sound foundation for the progressing into managerial positions.

Recognition of Prior Learning (RPL).

The Institutional Recognition of Prior Learning (RPL) policy and procedures are followed. Learners who do not meet entry requirements can apply for access to the qualification through RPL against a module, or part/full qualification for learning obtained through formal, informal and non-formal learning. Learners need to submit a Portfolio of Evidence which will be internally assessed. Credits may be awarded based on the assessment results and learners have the opportunity to appeal against the assessment result where credits were not awarded.

Entry Requirements.

The minimum requirement is

• National Senior Certificate National Qualifications Framework (NQF) Level 4.

This qualification comprises of compulsory and elective modules at NQF Level 5, 6 and 7 totalling at 396 Credits.

Compulsory Modules, Level 5, 140 Credits

• Culinary Studies 1.1, 12 Credits.
• Food and Beverage Operations 1.2, 9 Credits.
• Nutrition 1.1, 12 Credits.
• Food and Beverage Operations 1.1, 9 Credits.
• Culinary Studies 1.2, 12 Credits.
• Information and Communications Technology (ICT) Skills 1, 10 Credits.
• Accounting Skills 1.2, 12 Credits.
• Hospitality Management 1.2, 9 Credits.
• Accounting Skills 1.1, 12 Credits.
• Applied Communication Skills 1.2, 8 Credits.
• Hospitality Management 1.1, 9 Credits.
• Safety Principles & Law 1.1, 6 Credits.
• Applied Communication Skills 1.1, 8 Credits.
• Hospitality Law 1.1, 6 Credits.
• Hospitality Law 1.2, 6 Credits.

Compulsory Modules, Level 6, 196 Credits

• Nutrition 2.1, 9 Credits.
• Hospitality Management 2.2, 9 Credits.
• Applied Communication Skills 2.1, 8 Credits.
• Hospitality Management 2.1, 9 Credits.
• Financial Management Skills 2.2, 6 Credits.
• Applied Communication Skills 2.2, 8 Credits.
• Culinary Studies 2.1, 9 Credits.
• ICT Skills for Hospitality 2.1, 6 Credits.
• Culinary Studies 2.2, 9 Credits.
• Hospitality Law 1.1, 6 Credits.
• Financial Management Skills 2.1, 6 Credits.
• Nutrition 2.2, 9 Credits.
• Work Integrated Learning (Food Services Management), 60 Credits.
• Hospitality Management 3.1, 12 Credits.
• Culinary Studies 3.1, 12 Credits.
• ICT Skills for Hospitality 2.2, 6 Credits.
• Nutrition 3.1, 12 Credits.

Elective Modules, Level 6, 60 Credits

• Food and Beverage Operations 2.1, 9 Credits.
• Community Nutrition 2.2, 9 Credits.
• Food and Beverage Operations 2.2, 9 Credits.
• Community Nutrition 2.1, 9 Credits.
• Community Nutrition 3.1, 12 Credits.
• Food and Beverage Operations 3.1, 12 Credits.

1.Use various modes of accessing and communicating information, including information technology, effectively in order to promote the Hospitality Industry in a changing business environment.

2.Use a range of business management skills to contribute to effective management of the hospitality enterprise.

3.Apply a range of financial management principles to contribute to effective decision-making and sustainability of the hospitality enterprise.

4.Manage the provisions of accommodation in such a manner that the expectation of the target market is exceeded.

5.Manage and maintain the principles related to the presentation of events in such a manner that the expectation of the target market is exceeded.

6.Apply knowledge and understanding of the operational procedures of a variety of food service outlets.

7.Perform advanced food preparation in preparing a range of menus for fine dinging to meet the expectations of the target market.

8.Apply knowledge and understanding of community nutrition.

9.Apply knowledge and understanding of retail principles.

Associated Assessment Criteria for Exit Level Outcome 1

• Manage, analyse and maintain a range of software packages to manage and maintain processes and compile reports.
• Describe the nature and functions of an integrated accounting software package.
• Discuss the most important features of an accounting package for the Hospitality Industry.
• Record accounting transactions using a modern accounting information system.
• Compare, evaluate and select, appropriate food and beverage software systems based on specific software needs.
• Explain purchasing- and licensing Agreements.
• Collect, organise, capture and maintain required data.

Associated Assessment Criteria for Exit Level Outcome 2

• Explain the legislation and mechanisms governing training and education.
• Identify and apply appropriate training methods.
• Prepare, conduct and evaluate interviews related to selection and performance interviews. Prepare, conduct and evaluate presentations.
• Describe the interaction, co-operation and relationship between management and staff.
• Describe and manage the conflict arising in the work place.
• Conduct disciplinary and grievance procedures.
• Describe the entrepreneurial skills required to open and operate a hospitality enterprise(s) within South Africa.
• Describe the components of systems theory, and identify key performance areas.
• Describe and apply the principles of marketing in the hospitality industry.

Associated Assessment Criteria for Exit Level Outcome 3

• Discuss the variety of functions of purposes that ratio analysis serves and the ways in which different ratios are expressed in order to make sense of the information they provide.
• Describe and evaluate the ratios most commonly used to interpret the financial statements of a hospitality enterprise.
• Discuss and apply cost-volume-profit analysis, as a tool to determine the revenue required at a predetermined level of profit.
• Define budgeting and describe its purposes and the kinds of budgets most commonly used in the Hospitality industry.

Associated Assessment Criteria for Exit Level Outcome 4

• Define the concept of Yield Management and how it applies to the Hospitality Industry.
• Identify possible Yield Management tactics to be implemented under various circumstances.
• Recognise the advantages of using Yield Management.
• Identify typical factors and issues that managers should consider when establishing room rates.
• Explain the importance of room availability forecasts.
• Identify the data, ratios and formulas Front Office Managers can use to forecast room availability.

Associated Assessment Criteria for Exit Level Outcome 5

• Plan, implement and evaluate at least three functions or events related to the Hospitality Industry. Events could include banquets, restaurants, conferencing bed and breakfast, gaming and gambling etc.

Associated Assessment Criteria for Exit Level Outcome 6

• Apply the principles of organolytics to evaluate and improve recipes and menus for competitive advantage.
• Plan and illustrate a food and beverage facility layout using principles and elements of design.
• Interpret tenders and compare different types of contracts.
• Apply the concepts of food and beverage administration- and production procedures.

Associated Assessment Criteria for Exit Level Outcome 7

• Plan, prepare and present complex menus using advanced techniques, and incorporating national and international food and health trends.

Associated Assessment Criteria for Exit Level Outcome 8

• Discuss and take part in the development of a nutritional programme aimed at the improvement of the nutritional status of a community.

Associated Assessment Criteria for Exit Level Outcome 9

• Discuss, compare and apply branding, promotions, display, franchising, Information Technology (IT), vending, packaging, pricing, loss leaders, food courts and relevant retailing issues.
• Evaluate franchising and outsourcing as business options.

Integrated Assessment.

Both formative and summative assessments are integral components of all modules within the qualification and have application to both traditional summative and continuous assessment, ensuring overall applied competence. All teaching and learning activities in the qualification are aligned to the assessment approach of the individual modules indicating a constructive alignment approach in the design of the qualification. The assessment activities form an integral part of the teaching and learning process and are systematically and purposefully used to generate data for grading. Timely feedback to learner forms part of the assessment strategy of the institution and is used to inform teaching and learning and to improve the curriculum. Learning outcomes in all modules give an indication as to what will be assessed in the module and thus ensures constructive alignment of the modules within the qualification.