Diploma in Hospitality and Hotel Management

Purpose

The purpose of the Diploma in Hospitality and Hotel Management is to deliver qualifying learners that will meet the increasing managerial needs of the Southern African hospitality market place and primarily to prepare knowledgeable learners in the areas of hospitality management. The qualification focuses on the integration of management, financial, information systems, and law knowledge with practical application and skills as it is applied in the hospitality industry with the aim of ensuring the best client satisfaction and well-being. To achieve this integration disciplinary knowledge will be strengthened.

The industry focus remains, but it has been broadened by incorporating Rooms Division and Revenue Management and Information Systems application with a limited emphasis on Culinary and Gastronomy skills. This qualification was designed to develop and equip learners with knowledge and skills to be future managers in the hotel industry. The qualification aims to develop capability in technical, supervisory and managerial aspects of the hospitality business. The qualification equips learners with both the academic and vocational skills necessary to build a professional career in the hospitality industry. Upon completion of the qualification, the learners will have an understanding of the food and beverage operations within the hotel industry as well as knowledge of front office operations/room division and revenue management and accounting procedures.

Rationale

The qualification relates to the competence associated with junior/middle-level management positions within the Hospitality Industry. Qualifying learners will be competent in using basic managerial skills and will compete in a variety of operational, interpersonal, and analytical skills that supervisors and managers use in hospitality operations.

The qualifying learners will develop a sound foundation to progress into a managerial position (within a small, medium, and/or large sector of industry). The qualifying learners will be able to independently carry out required duties, make decisions, and solve problems and do referrals in the context of the workplace. This career path commences with Junior Hotel Management/Supervisory positions at entry-level, for which a Diploma in Hospitality and Hotel Management is a requirement. To this end, the qualification encompasses theoretical, practical, and work-integrated learning components and has an overall hotel management specialisation.

To this end, the qualification will

• Provide industry with qualifying learners who have multi-functional hospitality disciplinary knowledge.
• Be conversant in a broad hotel management perspective.
• Be able to distinguish how the different functions within an organisation fit into managerial decisions.
• Understand and master the theories and principles of Hospitality Management, Financial Management, Rooms Division, Hospitality Information Systems as well as those in the Legal and Operational fields of study.

This qualification targets new entrants to the hotel industry. The institution with special reference to the Cape Town Hotel School (CTHS) has had a long-standing relationship with the Hospitality Industry locally, regionally, nationally and major employer partner in the Cooperative Education, Work Integrated Learning specifically Hotel Management Practice (Workplace-Based Learning component) for the Diploma in Hospitality and Hotel Management.

The qualification is in line with the Hospitality Industry Career Path worldwide, and it serves the employment needs of the local, regional, national, and international Hospitality Industry.

Recognition of Prior Learning (RPL)

Recognition of Prior Learning is a process of identifying the knowledge and skills of an applicant against the admission requirements of a qualification and/or for credits against a part thereof. The process involves the identification, mediation, assessment and acknowledgement of knowledge and skills obtained through informal, non-formal and/or formal learning. The RPL process is multi-dimensional and multi-contextual in nature, aimed at the individual needs of applicants and is handled in accordance with an institutional RPL policy by a unit dedicated to this activity. The RPL process includes guidance and counselling, as well as the preparation of a body of evidence to be presented by the RPL candidate to meet institutional requirements. An appeal procedure is also in place to accommodate queries. RPL in this qualification will relate to gaining access to the qualification and/or credits/advanced standing as described in institutional guidelines.

Entry Requirements

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

Or

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

Or

• Senior Certificate, NQF Level 4.

This qualification consists of compulsory modules at Level 5 and 6 totalling 366 Credits.

Compulsory Modules, Level 5,192 Credits

• Hospitality Gastronomy 1: Theory and Practical, 18 Credits.
• Food and Beverage Studies 1: Theory and Practical, 18 Credits.
• Hospitality Business Communication 1, 12 Credits.
• Hospitality Financial Management 1, 18 Credits.
• Hospitality Information Systems 1: Theory and Practical, 12 Credits.
• Hospitality Management 1, 18 Credits.
• Rooms Division 1, 18 Credits.
• Hospitality Industry Law 1, 12 Credits.
• Food and Beverage Studies 2: Theory and Practical, 12 Credits.
• Hospitality Business Communication 2, 12 Credits.
• Hospitality Information Systems 2: Theory and Practical, 12 Credits.
• Hospitality Industry Law 2, 12 Credits.
• Hotel Management Practice 2, 18 Credits.

Compulsory Modules, Level 6, 174 Credits

• Hospitality Financial Management 2, 12 Credits.
• Hospitality Management 2, 24 Credits.
• Rooms Division 2, 18 Credits.
• Hospitality Financial Management 3, 12 Credits.
• Hospitality Management 3, 24 Credits.
• Hospitality Information Systems 3, 12 Credits.
• Hospitality Industry Hospitality Law 3, 12 Credits.
• Rooms Division 3, 24 Credits.
• Revenue Management, 18 Credits.
• Hotel Management Practice 3, 18 Credits.

1. Understand food science and nutrition application and apply a broadened knowledge of theories of cookery and gastronomy through practical execution and demonstrate competence in the practical application of food knowledge.
2. Understand food and beverage and restaurant infrastructure planning, organize, execute and manage a commercial restaurant related to service skills.
3. Develop and apply the language of accounting, cost accounting and how it is applied within the hospitality environment.
4. Apply acquired technological skills effectively for academic purposes and the constantly changing work environment.
5. Demonstrate knowledge in management practices, conflict management, links to the global economy and marketing and develop human resource planning skills.
6. Understand the operational aspects of rooms division and revenue management to ensure profitability.
7. Demonstrate a thorough understanding of the general principles of the law including a basic knowledge of labour relations, regulatory frameworks, and specialised areas of the law as relevant to the hotel environment.
8. Apply principles and theories of communication to interact on a professional level.

Associated Assessment Criteria for Exit Level Outcome 1

• Describe the basic foods which include basic food chemistry, fruits, vegetables, flavourings, potatoes, grains, pasta, salads and salad dressings, eggs and breakfast dishes, sandwiches and hors d'oeuvres, stocks and sauces and soups and identify and understand the purposes of proteins, carbohydrates, lipids, water, vitamins, and minerals.
• Explain the food pyramid and dietary guidelines and understand the basics of menu planning, with emphasis placed on a nutritionally balanced menu.
• Show understanding of the foodborne illness, bacterial food infections and identify and understanding of the proper use of thermometers (types and the uses) and understand the French cooking technique and terminology.
• Apply fundamentals of international cuisine, culinary and heritage cooking, current culinary trends, principles of intermediate cooking: meat, fish, dairy, eggs, poultry, sauces and starches, baking: dessert sauces, custards, creams, and frozen desserts, yeast preparation and cooking, quick breaks.
• Apply the theory of the following fundamentals of meat, poultry and fish cookery, vegetables, fruit and legumes cookery, eggs, milk and cheese cookery, cereals and flour cookery, baking and patisserie.
• Understand the principles of microbial spoilage, principles of food preservation, principles, and practice of kitchen hygiene and cleaning.
• Apply the theory of the principles and advantages of quality and food safety management, understanding chemical and biochemical reaction processes, exposure to the newest techniques and trends that have an impact on the food chain and chemical composition of foods.

Associated Assessment Criteria for Exit Level Outcome 2

• Understand hotel infrastructure and procedures to carry out food and beverage service to operate as a waitron.
• Demonstrate theoretical and practical knowledge of service of food and to demonstrate theoretical and practical knowledge of non-alcoholic beverages.
• Demonstrate knowledge and practical application of table setup according to menu style and differentiate between service styles of various food and beverage operations.
• Use interpersonal skills when dealing with guests, practically perform waitron and reception skills, correct pass management skills and linen handling skills, prepare food items as per restaurant menu, competency through the completion of bar training.
• Supervise and maintain advanced food and beverage service applicable to a variety of restaurants and foodservice outlets and to understand the international wine industry.
• Demonstrate knowledge and application of advanced methods and control systems applicable to food and beverage service.
• Apply beverage knowledge in producing cocktails and other mix drinks and demonstrate knowledge and skills in organising the bar environment for service.
• Demonstrate managerial skills in a food service environment.

Associated Assessment Criteria for Exit Level Outcome 3

• Demonstrate an understanding of the cost accounting principles applied within the hospitality industry.
• Explain the use of control accounts and prepare reconciliations for the bank, petty cash, inventory, debtors, and creditors.
• Define Internal Control and explain the major objectives and characteristics.
• Explain the rationale behind responsibility accounting and apply the principles of departmental accounting.
• Discuss and understand the principles of payroll to create a basic understanding of Payroll accounting and the South African Revenue Service (SARS).
• Explain the differences in financial statements, to provide learners with an insight into the disclosure of Partnerships and Sole Proprietor.
• Demonstrate and explain the analysis and interpretation of Financial Statements.
• Provide learners with an insight into the importance of pricing and the financial implications to the establishment, The Bottom-Up approach to pricing.
• Equip learners with the management tool of, Cost Volume, Profit Approach, and the effect it has on financial decisions of the establishment.
• Provide learners with an insight to the purpose and controlling function of Budgeting, and the practical application.
• Show learners the importance of Cash and Debtor's Management from a Hotel Perspective and the effect on working capital.

Associated Assessment Criteria for Exit Level Outcome 4

• Recognise the role that computers play in the hospitality industry and define basic computer concepts of information technology.
• Operate the computer and practically manage files in a windows environment and use the internet for information searching and electronic communication.
• Prepare various types of documents using the word processing package in a windows environment at an intermediate.
• Operate the spreadsheet application in a windows environment at an intermediate level by completing various worksheets of real-life use of the application.
• Prepare documents that are used in presentations.
• Use software applications used in the hospitality environment.
• Evaluate the role of social media within the hospitality industry.

Associated Assessment Criteria for Exit Level Outcome 5

• Recognise the role of management, different levels, and the activities of a manager in a Hotel business and describe the importance of the planning process.
• Describe the leadership and leading process of managing individuals and teams using motivation techniques to achieve goals in a Hotel business.
• Gather information from a range of sources, including oral, written, and/or symbolic texts, to select information appropriate to the task.
• Understand entrepreneurship in a Hotel business and the free market system, globalization, and entrepreneurship of the economic activities.
• Communicate information reliably, accurately, and coherently, using conventions appropriate to the context.
• Identify, analyse and solve problems in unfamiliar contexts, gathering evidence and applying solutions based on evidence and procedures appropriate to the field, discipline, or practice.
• Analyse how and why people learn in a Hotel business and identify and establish instructional and motivational techniques to give instruction in a Hotel business.
• Recognise and integrate Human Resource planning.

Associated Assessment Criteria for Exit Level Outcome 6

• Expose and understand the concepts of Rooms Division, Management, and Finance and understand these various concepts before engaging in Revenue Management content.
• Classify and explain the Rooms Division from an operational perspective through the guest cycle.
• Demonstrate the understanding of Room pricing, Market segmentation, Evaluating Front office success, Determining availability, Competitor set, Application of occupancy ratios, and Implementation of Revenue strategies.
• Demonstrate an understanding and application thereof through case scenarios relating to the practical application of the Property Management System.
• Demonstrate service excellence and customer service aspects of the hospitality industry.
• Recognise the impact of tangible and intangible factors in a hotel design.
• Operate a computerised hotel-related control systems to ensure maximum profitability and customer satisfaction.
• Understand the role of technology with regard to Reservation systems, Rooms management, and guest accounting systems, interfaces systems.
• Understand the green practices to be adopted in the hotel with an in-depth look at energy, water, and waste, and Facilities Management.

Associated Assessment Criteria for Exit Level Outcome 7

• Demonstrate an understanding of the structure of government, sources of law, and how legislation for starting a hospitality business.
• Identify the various elements of delict and the remedies available and distinguish between the various contractual concepts.
• Demonstrate and understand the Progressive discipline in the hospitality industry and Labour Relations Act.
• Identify and contrast the requirements for a valid contract and to differentiate between the various forms of breach of contract.
• Demonstrate an understanding of the legal principles relating to the Hospitality Industry.
• Demonstrate an understanding Basic Conditions of Employment Act and Sectoral Determination 14 and an understanding of the Labour Relation Act.

Associated Assessment Criteria for Exit Level Outcome 8

• Gain knowledge of the basic theories of human communication in rhetorical, group, and interpersonal settings.
• Show basic understanding of the principles and techniques of persuasion in interpersonal, group, and public speaking contexts.
• Obtain a basic understanding of how communication is related to "being human" and a general knowledge of the various contexts of human communication.
• Develop critical thinking and analytical skills and improve listening, observational skills, and problem-solving capabilities.
• Recognise the important, meaningful roles that non-spoken behaviours fulfill during our communication interactions with others.
• Access and use available learning resources and to conduct basic research and analyse and present finding and business writing for the Hospitality Industry.
• Identify the major factors of small group dynamics and identify and describe the roles involved within groups and apply verbal and nonverbal communication techniques in the small group process.
• Identify and employ team-building techniques and identify and use effective conflict management strategies in a small group.
• Use appropriate problem-solving techniques to identify, analyse and resolve a problem in a small group setting.
• Understand the principles of internal and external communication and the ability to interact and engage constructively with clients.

Integrated Assessment

Integrated assessment forms part of continuous assessment at the institution and takes the form of an appropriate mix of both formative and summative assessment methods. Assessment policy and practices at the institution promote constructive alignment of the curriculum, learner centred-learning and assessment, and the importance of feedback to enhance learner engagement.

Formative assessment is aimed at enhancing learner learning and provides learners with an opportunity to reflect critically on their learning and to improve their levels of personal accountability and time management. Formative assessment usually consists of a variety of assessment tasks relevant to the field of study. In this qualification, it will consist of a variety of tasks such as problem-solving individual and/or group assignments and projects, case studies, portfolio development, class discussions.

Summative assessment will take place at the end of a section of work/quarter or semester and is aimed at assessing learners' attainment against the learning outcomes of the qualification and module(s). Summative assessments are internally and externally moderated based on institutional policy and requirements. Summative assessments usually consist of a variety of formal assessment tasks relevant to the field of study, including written tests, reports, and examinations.

Integrated assessment often cuts across a number of modules of a programme and is aimed at the holistic development of learners and contributes to learners' personal and professional development in the field of study in terms of foundational, practical and reflexive competence.