Diploma in Hospitality

Purpose

The purpose of the Diploma in Hospitality Management is

• To provide learners with the knowledge, skills and attitudes necessary to pursue a successful career in the field of hotels, lodges, bed and breakfast facilities, motels, restaurants, fine dining establishments, both public and private health food service institutions.
• To assist learners to realise their full potential in the hospitality industry and related areas such as travel and tourism events.
• To equip learners, within the context of any junior, middle to top management level position in any hospitality operational, managerial and developmental skills and knowledge, which will ultimately lead to the self-sustainable development of the business operation.
• To play a leading role in coaching, mentoring and motivating others within the hospitality sector at grassroots level.

Qualifying learners will have a broader insight of the scope of hospitality management as a profession and fundamental understanding of hospitality management principles and theories. Those who achieve this qualification will be competent in consistently using a variety of technical, managerial and inter-personal skills and strategies in the everyday running of a hospitality establishment. The successful learners will have developed a sound base for progression into management and industry leadership positions, and also exploiting entrepreneurial opportunities available.

Furthermore, the qualification is designed to allow qualifying learners to explore the hospitality industry in both public and private establishments, as well as allowing them entry into the field of travel and tourism as both hospitality and tourism appears to work in similar environments.

Rationale

The qualification seeks to offer entry to an industry that continues to grow and change. It is for people who love teamwork and face-to-face interaction. Hospitality management gives learners the chance to follow their interests in limitless locations, making unforgettable experiences and giving a highly rewarding career. Traditionally, the word hospitality brings to mind a hotel, a resort or a restaurant. In recent years, however, there has been a surge in a wide range of additional facilities ranging from Chisanyamas to institutional catering, which have all expanded the employment opportunities in hospitality.

Still, the hospitality industry is largely dominated by Small, Medium and Micro Sized Enterprises (SMMEs), most of which are owner-managed businesses, with the owner playing a significant role in the day-to-day running of the business. This qualification equips learners with the necessary entrepreneurial skills to take this industry to better levels and further more enhancing the ability to bring positive economical change to our country and abroad. With enthusiasm and hospitable character, coupled with good communication skills and a willingness to serve others, with a passion for service excellence, our learners stand a great chance of being employable in different areas of interest. The hospitality qualification is closely affiliated with Culture, Art, Tourism, Hospitality, and Sport Sector Education and Training Authority (CATHSSETA), who provides funding for bursaries, learnerships, internships and work integrated learning qualification and also offers career advice. The qualification exposes learners to both theoretical and practical aspects of Hospitality Management and five months at a hospitality establishment to furthermore apply theoretical and practical knowledge and skills in a real world setting.

Recognition of Prior Learning (RPL)

• Entry Requirements: Prior Learning shall be recognised, subject to the requirements of the qualification and as per the institution's policy for Recognition of Prior Learning (RPL).
• RPL may be used to demonstrate competence for admission into this qualification. This qualification may be achieved in part through Recognition of the Prior Learning processes.
• Evidence of prior learning must be assessed through formal RPL processes through recognised methods. Any other evidence of prior learning should be assessed through RPL processes to recognise achievement thereof.

Entry Requirement

The minimum entry requirement for this qualification is

• Senior Certificate, NQF Level 4.

Or

• National Senior Certificate, NQF Level 4 granting access to Diploma studies.

Or

• National Certificate Vocational, NQF Level 4 granting access to Diploma studies.

This qualification consists of the following compulsory modules at Levels 5 and 6 totalling 360 Credits.

Compulsory Modules, Level 5, 126 Credits

• Culinary Studies 1: Practical, Level 5, 12 Credits.
• Culinary Studies & Nutrition: Theory 1, 16 Credits.
• Food and Beverage Studies: Practical 1, 12 Credits.
• Food and Beverage Studies: Theory 1, 16 Credits.
• Financial Management 1, 16 Credits.
• Accommodation Management 1, 20 Credits.
• Hospitality Health and Safety, 8 Credits.
• Hospitality Information Systems 1, 6 Credits.
• Hospitality Communications 1, 4 Credits.
• Hospitality Management 1, 18 Credits.
• Hospitality Service Excellence, 8 Credits.
• Life Skills, 0.
• Preliminary Wine Certificate 0.

Compulsory Modules, Level 6, 234 Credits

• Co-Operative Education (Module B), 60 Credits.
• Culinary Studies II, Practical 8 Credits.
• Culinary Studies and Nutrition II, Theory, 2 Credits.
• Food and Beverage Studies II, Practical, 8 Credits.
• Food and Beverage Studies II, Theory, 2 Credits.
• Financial Management II, 8 Credits.
• Accommodation Management II, 10 Credits.
• Hospitality Industry Law I, 4 Credits.
• Hospitality Information Systems II, 6 Credits.
• Hospitality Communications II, 8 Credits.
• Hospitality Management II, 6 Credits.
• Co-Operative Education (Module C), 60 Credits.
• Food and Beverage Studies III, Theory, 10 Credits.
• Financial Management III, 12 Credits.
• Accommodation Management III, 10 Credits.
• Hospitality Industry Law II, 12 Credits
• Hospitality Information Systems III, 12 Credits.
• Hospitality Management III, 10 Credits.
• First-Aid Course, 0.

1. Demonstrate operational knowledge and skills required in the various sectors of the tourism and hospitality industry.
2. Apply a range of hospitality business skills which will contribute to effective decision making within the hospitality industry.
3. Apply hospitality industry laws that will guide food and beverage services operations.
4. Apply a wide range of financial management tools which will contribute to effective decision making, accountability and self-sustainable business enterprises.
5. Implement a well-coordinated and integrated system for the front of house, accommodations, food and beverages, and housekeeping departments to facilitate a high level of service to the clientele.

Associated Assessment Criteria for Exit Level Outcome 1

• Apply sources of income and expenditure for a travel agent.
• Present sources of income and expenditure for a travel agency.
• Analyse different aspects relating to accommodation in the travel industry.
• Analyse various factors relating to travel insurance.
• Operate foreign exchange and the relevant policies relating to foreign exchange.
• Make an informed understanding of tourism resources, attractions and destination organ.
• Demonstrate a coherent and critical understanding of the key meetings and events use of industry terminology.
• Explain the principles and procedures of the front office and housekeeping functions within the accommodation sector of the hospitality industry.

Associated Assessment Criteria for Exit Level Outcome 2

• Explain the meaning of and approaches to tourism development.
• Make distinction between leisure, recreation, and tourism.
• Illustrate the functioning of tourism as a system.
• Describe the key terms used in the measurement of tourism.
• Demonstrate a fundamental knowledge of the impact which the development of tourism can have on a destination.
• Explain and identify current and future issues that will influence the hospitality industry.
• Relate the functioning, determinants and motivation of tourism demand to the personal experiences of tourists as consumers.

Associated Assessment Criteria for Exit Level Outcome 3

• Demonstrate a coherent and critical understanding of sustainable tourism development and integrated environmental management.
• Discuss the key fundamental principles for achieving sustainable tourism.
• Apply the principles for the implementation of sustainable tourism.
• Explain the relationships between tourism, the environment and the local community.
• Outline a responsible tourism approach to sustainable tourism development.

Associated Assessment Criteria for Exit Level Outcome 4

• Identify the guidelines to for becoming a successful entrepreneur.
• Identify the primary sources of income and expenditure for a travel agency.
• Discuss the ways in which how the travel agency can maximise its profits.
• Perform fundamental accounting processes and explain principles used within the business environment are explained and basic necessary financial calculations.
• Describe and apply the various aspects relating to a business plan and to businesses within the travel sector of the tourism industry.

Associated Assessment Criteria for Exit Level Outcome 5

• Apply key marketing strategies that can be utilised in the tourism industry.
• Critically analyse the important critical role of a marketing plan within a tourism business.
• Evaluate and examine the behaviour of consumers of products and services to improve service delivery.

Integrated Assessment

All assessment integrates knowledge, skills and attributes and applied competence.

Learners are assessed in the following ways

Formative Assessment

The institution uses this form of assessment before instruction, to find out where learners are, and during instruction preparation, to find out how they are progressing.

Summative Assessment

The institution utilises this form of assessment to evaluate learning at the end of the semester or year as instructional unit by comparing it against some standard or benchmark. The institution conducts summative assessments through semester exams and end of the year exams.